Oh My Gosh!!! Classes Begin Tomorrow

Naomi baking quinoa pancakes
quinoa pancakes

Oh my, we’re beginning our gluten-free series of classes tomorrow! We’re so excited (and a little nervous too). We want to share the recipe for the pancakes we will be creating for you, and hope you can create them for yourself too – enjoying it as much as we have enjoyed playing and creating in our kitchen. From irRAWsistible – to you.


Quinoa Blueberry pancakes
Moist and tender pancakes
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  1. 2 eggs
  2. 1/4 tsp salt
  3. Blueberries
  4. 1/4 tsp vanilla
  5. 1/4 C quinoa flour
  6. 3/4 C cooked quinoa
  7. 1 1/2 tsp baking powder
  8. 1/2 C rice & quinoa milk
  1. Place all ingredients except blueberries in vita-mix blender and blend for about 15 seconds.
  2. Pour batter onto a griddle that has been pre-heated over medium heat (@ 375 degrees F).
  3. Once poured, sprinkle some blueberries on it.
  4. When ready, flip and cook the other side.
  5. Serve with Monroe's syrup for a "Grimm" Breakfast
  1. You may substitute any kind of milk for rice & quinoa milk.
  2. You may also substitute any fruit for the blueberries.
  3. Our favorite additions are strawberries, apples and Enjoy Life chocolate chips.
irRAWsistible.com http://irrawsistible.com/

Educational Classes featuring Gluten-Free Quinoa

We are so very excited to announce:
the beginning of our community educational classes!!!

520We have begun teaching about gluten-free foods: that’s the series for March. Our first class is March 1st at 10 a.m. – Featuring Quinoa Blueberry Pancakes & a very special syrup. There’s quite a story to the syrup. We can’t wait to share it with you!

We will be doing a series in April too.
Raw foods and Juices/Smoothies.

If you want to stay up-to-date on our schedule of events, like our page on Facebook.

The classes will be hosted at the Pathway to Wellness Healing Center.
They will also be helping folks stay up-to-date on our classes, plus many other educational, healing events throughout the year.  We invite you to like the Pathway to Wellness Healing Center and Birth Suite on Facebook too.

This first class is $20, and includes a mini-breakfast of delicious, gluten-free food as well as a heavenly syrup made only by IrRAWsistible!

Raw Almond Linzer Cookies

As a child, Valentine’s Day was looked forward to – who could wish for more than a sugar cookie piled high with delicious buttercream frosting, and the sprinkles!!! Oh yes. Then growing up more, dating, getting engaged, married, etc.  Valentine’s Day was special.

There are the years it lost its appeal for me, but it has come around again in a different way. Love evolves, and so do the treats I love to eat.  I’d like to share a special, visually appealing treat from Oh Lady Cakes this Valentine’s Day. May the Joy of Friendship in its many varied forms be a blessing in your life today!
Linzer Cookies


2 cups frozen cherries, thawed
1/2 tsp lemon juice
2-4 medjool dates, soaked 30 minutes
4 tsp chia seeds

1 1/2 cups raw almonds
1/2 cup unsweetened shredded coconut
Small pinch of fine sea salt
8 medjool dates
2-3 tbsp raw almond milk

1/4 cup unsweetened shredded coconut
1 tbsp cherry juice

To read the full account of these cookies, please visit Oh Lady Cakes.

Chocolate-Covered Cherries

I remember the days of walking into the store to buy the Holiday Season’s first box of chocolate covered cherries. Rich, simple, elegant in its simplicity – and that first tentative  bite that released the juice onto your tongue… Memories.

Now though, I find the reality of the treat no longer lives up to the memory created so long ago – I’m not sure if the chocolate just isn’t as good, and if the cordial has been either beefed up, or watered down. Somehow, it now seems difficult to find a really good chocolate covered cherry with just the right amount of “Aaaaah…..”


We’re experimenting with the fondant ourselves, because some of my children are allergic to milk. This makes it challenging to change up recipes to suit their particular dietary needs. I believe this recipe found on Tasty Eats At Home’s website will be fun as is, and also easy to “change up” for our needs. Those look incredible, don’t they!

Raw Coconut Cream Pie

raw coconut cream pie


This caught my eye today! I’ve made many desserts and energy bars with a base crust consisting of nuts. This is the first crust I’ve seen based on simply coconut.  It sounds light and delicious.  The visual appeal of the berries was also remarkably pleasing.

This recipe and more eye-catching photos can be found here on the Alkaline Sisters website. What a remarkably delicious recipe.

We can’t wait to try it – We’ll let you know, too!

Valentine Craft Fair – Day 2

Today was most interesting. We sold some Color Country Honey, and talked with many people that were interested in our Raw Food & Green Juice classes. The afternoon was a little slower than we had hoped, so we decided to just have a good time!

We demonstrated how to make fresh coconut butter!

1) Grab an event attendee and some coconut shavings, put them in the blender (the shavings, not the attendee ;) ) and blend away!
2) We’re using our vitamix blender, but you can use a regular food processor to make your own Coconut butter!
3) Once you pour the coconut butter into it’s container, the way to make a divine treat is to add some honey!
4) That’s when the children took the coconut concoction, stuffed a few dates, and added a pecan. They each made three treats.  Then came the best part – they got to devour the treats.

Our grateful thanks go out to Lauren Whitney, owner of Crochet-Ole, who was the crafter in the next booth. She was there to take video of our fun moments, and was also invaluable in helping us with Naomi’s baby during our demonstrations.  Thank you, Lauren!

Valentine Craft Fair – Day 1

Today was a very long day that began quite early. We were vendors in the local Valentine Craft Fair. We were prepared to share how to make coconut butter, and make delicious green juice. We also used the raw honey from Color Country Honey in our recipes. Fresh coconut butter, mixed with honey is the heavenly combination of flavors with which we stuff our dates. Then, to add a bit of satisfying “crunch” to the dessert, we plunged a pecan deep in the center of the coconut goo.  Many were the “Oooohs” & “Aaaahs” as we shared our creations with the other vendors and the guests who attended.

“Wow, this is good.” Then there was a pause as they chewed and closed their eyes.  “Oh my, this is REALLY, really good.” As their eyes opened wide.

Success was ours today.  Yeah! Hurrah! We’re so happy today was a good day. Several people even signed up for our email list because they want to be made aware of when our next set of juicing, raw food, and gluten free food classes begin.  We can’t wait to finalize our schedule and share what we’ve learned.

craft kids 4