So when I heard about the Hot Raw Chef video competition, I said to myself “That’s it! Here’s the forum to introduce my recipe for Chocolate Jalapeno Poppers.” I perfected my sweet/spicy recipe, created a video demo, submitted it…and now I need your help.
The Living Light Culinary Institute sponsors the Hot Raw Chef video contest. There is a “People’s Choice” component to the competition, meaning the more people who vote for you, the better your odds of being a winner. Voting takes place from now until July 21, and boy, would I love your support! Simply go to www.hotrawchef.com and look for Sheree Clark. And of course, if you blog, Facebook, Tweet—or just want to tell one other person about me—that would be sweet (or hot – your call!).
Naturally you will want the formula for my fabulous creation, and I have included it here. I’ve used a fairly new sweetener in my recipe: coconut nectar. The brand I used is from Coconut Secrets® and I really like it. (You may substitute agave, if you prefer.) I wrote a feature story about the Coconut Secrets product line for the summer 2010 issue of Purely Delicious, a magazine devoted to healthful living and eating www.PurelyDelicious.net. If you don’t already subscribe, you should! I’ve been a writer on the staff for over two years now, and it’s a first-class operation and publication. Special deal: When you subscribe, say Fork in the Road sent you and get a free gift!
OK, that’s my latest. Be watching for news of a launch party we have coming up later this summer to commemorate my appearance on Michele Beschen’s nationwide public television show b. Organic. Michele is one of my clients and over the course of two episodes you’ll see me doing a real-life initial session with her, as well as several food prep demos and a follow-up session. It’s a wonderful “peek under the tent” at how health counseling works.
I’d love to hear what’s happening with you…you can post a comment here or email me directly through the Fork in the Road web site.
Please vote for me now at www.hotrawchef.com.
May all your Forks in the Road be delicious,
CHOCOLATE JALAPENO POPPERS
Yield: 40 pieces
Slice 20 medium jalapeno peppers lengthwise and de-seed. Rinse and set aside.
2/3 cup cashew butter
2/3 cup coconut nectar
2/3 cup chocolate powder
1 teaspoon vanilla extract
Process in a food processor until creamy and smooth.
1/3 cup walnuts
1/3 cup almonds
2 tablespoons flax seeds, chia seeds or a blend of the two
Process into a fine powder.
Slice jalapenos in half and de-seed. Stuff with chocolate filling and top with breading. Dehydrate at 105 degrees on mesh dehydrator sheets for approximately 15-18 hours, or until peppers have softened to your liking.
– Chef Sheree Clark