Rawfully Tempting Newsletter

January 2013 Rawfully Tempting Newsletter - Issue 15

Featured Recipe: Coconut Rum Crunch Bark

HAPPY HAPPY NEW YEAR! I hope everyone had a wonderful holiday season. I'm still nursing a concussion from a silly encounter with the freezer door...the door won! It succeeded in knocking me off -line for a few weeks, but I wanted to share with you my excitement and hope to only take a moment of your time. As you recall, the last few years I was nominated for several categories in the Best of Raw Contest. This only comes around once a year, and I'm so very honored to have been nominated again this year. Now, I need your help. If you enjoy the work I do, would you please take a moment of your time to vote? I'd greatly appreciate it. There are so many wonderful people nominated this year, folks that, like me, are passionate about what they do. I would not be here now if it were not for many of them who inspired me. So...if there is someone who's work you follow, or food you eat, or site you visit, take a moment of your time and show your support.

How To Vote - it only takes a moment.
1 - To vote for my blog - Best of Raw - MEDIA - Click on "ONLINE BLOG" and scroll down for Rawfully Tempting, Click "VOTE".
2 - To vote for Best of "Raw Educator 0-5" - Click on "VOTE PEOPLE", Click on "RAW EDUCATOR 0-5", scroll down and select Barbara Shevkun (or your favorite)
3- To vote for my decadent Chocolate Covered Kale Chips - Click on "PRODUCTS", Click on "KALE CHIPS", Scroll down, and Select "Chocolate Covered Kale Chips - Barbara (Rawfully Tempting).
Have Fun! Check Out Your Favorite People in Your Favorite Categories and VOTE VOTE VOTE! Thank you so very much for your support! It means a lot to me.

The creator and founder of Best of Raw, Laura Fox,
says, "We have created the Best of Raw Awards to
honor and celebrate those who are educating humanity
about adding more raw organic plant foods to the diet
to increase health, decrease our eco-footprint
and raise our spirits".

The winners of the Best of Raw Awards are going to be
announced at the Raw Living Expo. http://www.rawlivingexpo.com.
This fabulous event takes place in Sedona, AZ on Feb 22-23-24.

AND NOW.......DRUM ROLL...
Coconut Rum Crunch Bark

This delightful recipe is definitely on the decadent side....super decadent. Consider this a "treat" and truly WOW your friends and family! I think of this as Healthy Candy and not something you'd want to eat every day. Simple PROOF, that you can eat raw and still INDULGE in DECADENCE every now and then!!! Enjoy!
As always, this recipe is just a base...the Sprouted Rum Crunch is also optional, but is great to have around and use to garnish desserts, cereal, cookies, etc. You can easily replace different nuts and create the Sprouted Crunch in so many flavors. Roll up your sleeves...and LET YOUR INNER CHEF SHINE!

Coconut Rum Crunch Bark Ingredients

1/2 cup coconut cream/butter (not oil), melted

1/2 Tablespoon coconut oil, melted

3 Tablespoons coconut palm sugar (dry sugar)
1/8 teaspoon sea salt

1/2 teaspoon vanilla (2 drops Medicine Flower Vanilla Extract)

2 drops *Medicine Flower Rum Extract (or 1/2 t liquid rum extract)

1/2 cup almonds (soaked overnight and dehydrated until dry)

1/2 cup pecans (soaked overnight and dehydrated until dry)

1/4 cup desiccated shredded coconut, unsweetened

1/4 cup Sprouted Rum Crunch (see recipe) - optional

Rum Crunch Ingredients

1 cup sprouted buckwheat, (soak 20 min - sprout for 12 - 24 hours).

1/2 cup coconut palm or date sugar - powdered

2 -3 Tablespoons xylitol, powdered - (optional - use dry sugar)

5 drops Medicine Flower Rum Extract (or 1 1/2 t liquid extract)

1/2 teaspoon vanilla extract (2 drops Medicine Flower Vanilla Extract)

1/8 tsp sea salt

Directions for Rum Crunch

1. To Sprout - Soak 1/2 cup buckwheat for 20 min. Sprout 12 to 24 hours, rinsing at least once in between.

2. Transfer rinsed, sprouted buckwheat to a mixing bowl and add sugar, xylitol, extract and sea salt.

3. Spread onto a doubled mesh dehydrator sheet and dehydrate for 10 to 12 hours, or until crunchy.

Note: Make in advance. Store in cool, dry place for up to 3 weeks.

Directions for Coconut Rum Bark

1. In large mixing bowl, add melted coconut cream and coconut oil and whisk until creamy.

2. Stir in sugar, salt and extract. Fold in nuts until well coated.

3. Spread mixture into a glass pie plate or parchment paper covered cookie sheet.

4. Sprinkle with shredded coconut and Sprouted Rum Crunch. Tap with bottom of cup, lightly pressing into mixture.

5. Set in refrigerator for 30 to 60 minutes, until set.

6. Break into chunks and serve. Store in refrigerator or freezer.

Suggestion
Crumble and serve over raw vegan ice cream, yogurt, or other desserts

(Without Sprouted Rum Crunch)

Resources & Special Offers
-*Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower Will Include Special Bonus Sample W/Your Order.
- Unpasteurized US Almonds - Brewer Farms - Mention "Rawfully Tempting" as referral in Shipping Comments. (please).
- Unpasteurized Pecanand more...) - LivingNutz - Add Coupon Code - "rawfullytempting" to receive 10% discount.

Living Cookies - eBook @THE RAW RECIPE BOUTIQUE

At The Recipe Boutique you'll find spectacular Rawfully Tempting recipes that are sure to please. Not to worry, you can still find hundreds of FREE recipes posted on our site, however, I've spent substantial time developing some newer recipes and have made them available in an A La Carte fashion. Recipes include beautiful photos, step by step instructions, and a resource list to help you find ingredients. As always, you're not alone. Have a question about a recipe? Go to RT's Boutque and submit your question in the Comments section or drop me an email.

Warning: Be prepared...there may be ingredients listed that you've never previously used. That's the whole point! It's time to expand your culinary palette. You always have a choice to substitute or eliminate ANY ingredient you either don't have, or don't like. Realize that your results will vary from what I've shown, and that is PERFECT! However, it's always fun to give something NEW a try! I use ingredients that I believe add more flavor, or texture...
I also encourage you to LET YOUR INNER CHEF SHINE!

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