Orland Author Celebrates Purest Form of Food in Cookbook

ORLAND — A local esthetician and raw food proponent is on a mission to get people to eat better.

“Raw Energy” author Stephanie Tourles shows how to prepare Almond-Raisin Cocoa Bites from her newly released cookbook. — JENNIFER OSBORN
“Raw Energy” author Stephanie Tourles shows how to prepare Almond-Raisin Cocoa Bites from her newly released cookbook. — JENNIFER OSBORN
To that end, Stephanie Tourles has penned “Raw Energy: Raw Food Recipes for Energy Bars, Smoothies and Other Snacks to Supercharge Your Body” (Storey Publishing, 2010, North Adams, Mass.; $16.95).

Tourles’ journey into the realm of raw foods began when she was a girl on visits to her grandparents, who lived in North Georgia.

“They always tried to impress upon me to grow as much of your own food as possible because you never know what might happen,” Tourles said.

They also instilled in her an appreciation for the beauty and deliciousness of food eaten right out of the garden.


Coming up: “Raw Foods” class

When: 5-6:30 p.m., Wednesday, Feb. 24

Where: In Good Hands massage studio, Bucksport

Charge: Small fee required.

Contact: 469-1119 or 326-4098


The Science of Raw Foods

If you eat more raw food, you add more enzymes to your body, which helps with digestion.

Anything heated over 120 degrees F. kills the food’s naturally occurring enzymes in the body.

If you eat only cooked food, enzymes eventually become depleted and digestion problems can start arising midlife.


Food for Thought

Stephanie Tourles recommends the following books that have inspired her:

“Raw Food, Real World” by Maine native Matthew Kenney

“Raw Food” by Juliano


Her own book “Raw Food” has extensive lists of suggested reading and other resources


Almond-Raisin Cocoa Bites

Yields 42 Bites

  • 1 cup raw almond butter
  • 1 cup dried currants or small raisins
  • ½ cup raw cocoa powder
  • 3 Tbsp. raw agave nectar or raw honey
  • 1 Tbsp. Purified water
  • ½ tsp. ground cinnamon

Mix almond butter, currants, cocoa, agave or honey, water and cinnamon with your hands in a medium-sized bowl. Mash the mixture thoroughly then form a stiff ball of dough.

Pinch off small pieces of dough and roll into bite-size balls about 1 inch in diameter.

For best flavor and consistency, allow the balls to set in the refrigerator for 24 hours before consuming. Store in a tightly sealed container in the refrigerator and eat within two to three weeks.


Cucumber-Avocado Cream Soup

Yields two small servings

Tourles calls this her “beauty soup” because the nutrients in it will encourage your hair, skin and nails to glow. Cucumber is a natural diuretic, which will aid in draining the body of retained water and related puffiness, she says.

  • 1 medium Hass avocado
  • 1 medium cucumber
  • 1 medium jalapeno pepper
  • 1 tbsp fresh lemon juice
  • ½ cup purified water
  • ½ tsp salt
  • ¼ tsp freshly ground pepper

Slice avocado in half lengthwise and remove the pit. Scoop flesh into a blender. Peel and chop cucumber. Put in blender. Slice jalapeno in half lengthwise, remove and discard seeds and mince. Add jalapeno and lemon juice, water, salt and pepper to blender and blend on medium until smooth and creamy, 60-90 seconds.

For best flavor, cover and chill soup for at least 2 hours before serving or store in a tightly sealed container in the refrigerator for up to 24 hours.

For more arts & entertainment news, pick up a copy of The Ellsworth American.



This post is from the archives of The Ellsworth American, Mount Desert Islander and fenceviewer.com.

Latest posts by archived (see all)