Penni Shelton & Raw Food Rehab’s Raw Vegan Chili9
It is DAY 21 of "Gluten Free Vegan Recipes with Breville" and I HAD to celebrate our Breville Sous Chef® Food Processor Giveaway with the incomporable Penni Shelton, founder of the incredible raw foods community Raw Food Rehab. Those of you who followed "Raw Food Recipes with Excalibur" in August will remember my feature on Penni and her delicious Raw Chili Rellenos with Mole Sauce & Mango Chipotle Salsa. Penni was SO incredibly supportive of that event, posting about it every day in Raw Food Rehab. I wanted to make sure you ALL KNEW ABOUT HER and this amazing resource in the healthy living community.
I love that Matthew Kenney participated in this month's event with his Raw Vegan Veggie Medley Couscous, as I met him for the first time the same day I met Penni at Matthew Kenny OKC. We had such a fantastic time together, celebrating raw foods! I utterly ADORE this woman! When preparing raw foods, a food processor is one of your best friends, and I was thrilled when Penni agreed to participate in this event by sharing one of the ways she rocks the Sous Chef® Food Processor!
Penni is a talented cook and recipe developer, and her Raw Vegan Tomato Chili is quick, easy, and delicious! The best part of this recipe is that you can enjoy it cold or warm. As Penni notes in her recipe instructions, the most important thing to remember when enjoying raw chili is to allow the dish to rest for at least 30 minutes to allow the flavours to infuse and mellow. Another thing to note is that all tomatoes were not created equal. Some are certainly tastier than others. If you have tomatoes that don't have a lot of flavour, throw in a sun dried tomato into your Sous Chef to give the dish a bit of a boost!
Penni really is one of the most generous, community driven people I know in the whole foods world. I am constantly blown away by her commitment to serve others and spread the word about healthy living. Her personal journey with the healing power of live foods began after reading Carol Alt's first book, EATING IN THE RAW. After restoring her health and eradicating her long-standing health issues such as: Irritable Bowel Syndrome and Chronic Fatigue, Penni became passionate about learning, growing, and sharing the magic of real food. So miraculous was Penni's personal story, Carol Alt featured it in her second book, THE RAW 50. It has since been shared in many publications and websites around the world.
Penni has now become a powerhouse in the raw foods world. As a health and lifestyle writer, she has written several books, including RAW FOOD CLEANSE (Ulysses Press 2010) and some great digital books, such as: RAW FOR THE HOLIDAYS and REAL JUICE DAILY that are available from her personal raw food blog, Real Food Tulsa. Penni is also the producer of the popular documentary, Average Joe on the Raw. Definitely check that out!
As a "real food passionista" and "social architect", Penni is in her element when connecting with conscious raw food enthusiasts around the globe. As the founder and director of Raw Food Rehab, which is quickly becoming the premier raw community website in the world, she has created a fabulous hub of support, shared experiences and inspiration about living with raw foods. There are fantastic forums, groups, photo boards and videos you can participate in and learn from. This fabulous resource has attracted an enormous international following of about 15,000 members. If you are a raw foodist, are interested in live foods, or just want to connect with cool, interesting, health-conscious and mindful people, you will LOVE this site. I am a proud RFR member and visit the site regularly. It is AMAZING!
Whatever you do, GET TO KNOW the spectacular Penni Shelton, or you are just missing out!
Penni, thankyou for everything you do to share, inspire, and nurture others.
Your generosity of spirit continues to amaze and delight me.
Penni Shelton & Raw Food Rehab’s Raw Vegan Chili
- For the Chili:
- 4 large tomatoes, chopped (reserve 1 tomato)
- ½ cup fresh corn kernels
- ½ red pepper, chopped
- 1 celery stalk, chopped
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- 4 button mushrooms, chopped
- 1 Tbsp brown miso
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp Celtic sea salt
- ½ tsp fresh cilantro
- ½ tsp ground cumin
- ½ tsp turmeric
- pinch freshly cracked pepper
- pinch cayenne pepper
- ½ avocado
- For the Garnish:
- 1/2 avocado
- fresh chopped cilantro leaves
- Stir all ingredients together in a large bowl, except for avocado and the garnishes.
- Pour about 1/2 of the combined mixture into your Sous Chef® food processor.
- Add ½ ripe avocado and the additional reserved tomato, pureeing until smooth.
- Add this base back into the large bowl and stir to combine.
- Allow the chili to rest for 30 minutes so the flavours will mellow to serve raw.
- This chili can also be heated for a more warming meal.
- Serve garnished with avocado chunks and chopped cilantro.
Piggy Cooking Tips
where is the best place to store tomatoes?
For maximum freshness and to capitalize on nutrition, tomatoes should be consumed the day they are purchased. However, this is not always possible. Store tomatoes at room temperature out of direct sunlight. They should keep for up to about ten days depending on the variety and how ripe they were when purchased. Storing unripe tomatoes in the fridge impedes the ripening process and will compromise their flavour and make them spongy. If you need to store ripe tomatoes in the fridge for a couple of days, place them in the butter compartment (which is the warmest part of the fridge). Then bring them to room temperature before using to get the most juice and flavour.