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Cooking Raw - Program #211

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Episode Description

[Original Airdate: August 25, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita Ray prepare a raw vanilla and chocolate mousse with strawberry and black cherry sauce, paired with a spinach "quiche." (11 of 13)

Guest Info

Segment #1
Mousse (Cheesecake)

Segment #2
Spinach "Quiche"


Mousse (Cheesecake)


  • 2 C sliced almonds walnuts
  • 1 C hazelnuts
  • ¾ C dates
  • 1 t sea salt
  • 1/3 C cacao nibs


  1. Blend walnuts, hazelnuts & cacao nibs into powdery consistency.
  2. Add dates and sea salt and blend some more until sticky.
  3. Grease spring pan with extra virgin olive oil, and pour blended ingredients from above into pan and press firmly into a flat bed.


  • 3 C chopped cashews (soaked for 1 hr)
  • ¾ C lemon juice
  • ½ C raw agave
  • ½ C virgin coconut oil
  • 1t vanilla - alcohol free
  • ½ t sea salt or to taste
  • ½ C coconut water and meat of 1 baby young coconut


  1. Blend ingredients to thick smooth liquid consistency.
  2. Pour half of liquid into pan and spread evenly.
  3. Add about 5T of fine cocoa and blend some more to create chocolate liquid, which will form second layer of mousse.
  4. Pour over initial layer and put in freezer for approx. 5 hours.

Strawberry, Black Cherry Sauce

  1. Pour preferred amount of frozen strawberries & black cherries into blender, add ¼ C agave, and pulse into chunky consistency.
  2. After mousse comes out of freezer, pour sauce over mousse.

Spinach “Quiche”


  • 1 small zucchini
  • ½ C fresh or frozen corn (unthawed)
  • 3 C ground sliced almonds (brazil nuts - whatever you like)
  • 1t garlic powder
  • 1t onion powder
  • sea salt to taste
  • 1T Bragg’s Amino
  • 1t apple cider vinegar
  • 1T Tahini
  • water as needed to blend


  1. Blend all ingredients to sticky consistency.
  2. Grease pie pan, and lay out crust mix in pie pan, forming into crust.
  3. Place in dehydrator for about 118 degrees or in oven at its lowest temperature, then after filling (next recipe) is ready, pour into crust and place in dehydrator/oven again until firm to touch.

Marinaded spinach

  • 4 C shredded spinach
  • 1T extra virgin olive oil
  • pinch sea salt
  • juice of 1/2 lemon


  1. Toss all ingredients in bowl, until spinach is soaked.

Quiche Filling

  • 2 C cashews soaked in water for 4 hrs
  • 1T chia seeds
  • juice of 1/2 lemon
  • 1T miso
  • 2T Nutritional Yeast
  • 1T extra virgin olive oil
  • 1 garlic
  • Pinch sea salt
  • ¼ C water
  • jalapeno to satisfy your taste buds


  1. Blend until smooth. Add marinated spinach and blend again.