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Cooking Raw - Program #210

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Episode Description

[Original Airdate: August 18, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita Ray prepare raw crepes for breakfast, lunch and dinner as well as a fermented pineapple drink. (10 of 13)

Guest Info

Segment #1
Apple Ginger Crepe


Apple Ginger Crepe


  • 1 medium zucchini
  • Meat from 1 baby young coconut
  • 1 banana
  • Juice from ˝ lime
  • Agave - optional
  • 1/2C ground flaxseed
  • Pinch, sea salt


  1. Chop zucchini and put in blender with all other ingredients. Blend to thin batter consistency.
  2. Place parchment paper over dehydrator rack, spread batter into crepe shapes and dehydrate for 8-9 hours, first hour at about 145 degrees, rest of the time at about 110 degrees.


  • Meat from 1 baby young coconut
  • ˝ C chia seeds
  • Juice ˝ lime
  • ˝ C Apple Cider
  • 3-4 pitted dates
  • ˝ t nutmeg
  • ˝ t agave
  • Cinnamon to taste
  • Ginger to please your palate
  • sea salt to taste


  1. Blend all ingredients to thick consistency.


  • 2 sliced granny smith apples
  • 1 sliced gala apple


  1. Coat “filling apples” with marinade.
  2. Spread on dehydrator rack and dehydrate for about 2 hours at 105 degrees.
  3. Using coated, dehydrated apples, we’ll make fleur de pomme (open face) crepes, and Crepes Caroline, stack of 3-4 small crepes sandwiched with agave, strawberry and raspberry in sauce.