We're ending soup week with a raw chili recipe. This was the first raw recipe I made and it really does taste like cooked chili plus it's a joke easy to make. Using cooked aduzki beans ups the fiber and protein intake, plus if you add them hot you can enjoy a nice warm bowl of chili on a snowy day... or an East Coast-style rain day like today. I've made a few changes to the original recipe from Victoria Boutenko's 12 Steps to Raw Foods, which by the way is a fantastic book. It's a fun read and Victoria's passion gets you excited about including raw food in your daily life. I credit that book for my smoothie obsession. Mostly Raw Warm Chili 2 cups water 2 cups tomatoes, rough chopped 1 cup sun-dried tomatoes (not in oil) 1 cup celery, rough chopped 1/3 cup coconut sugar 2 cloves garlic, minced 1 bunch basil 2 tbsp cold-pressed olive oil 1-2 tbsp Italian seasoning 1-2 tbsp lemon juice Chili pepper flakes Himalayan pink salt to taste 1/2 cup organic adzuki beans, cooked Soak adzuki beans for 1-2 hours, place in a pot with 1 cup water and bring to a boil, simmer for 60 minutes. Blend all ingredients, except beans, on medium speed (don't over  blend) adding remaining 1 cup water as needed. Hand mix hot beans and sprinkle with parsley flakes, serve while warm.

Photo Cred Lisa The discussion of the day is dehydrators, lots of questions coming in which is timely with the arrival of the dreaded cold weather. I use a nine tray Excalibur without a timer. It works like a dream for fruit leathers, crackers, flat breads, wraps, dog treats, chips and seasoning to name a few. There are several types of dehydrators on the market that come with added features but ultimately it's a basic device so I suggest keeping it that way. If you're looking for something pretty then the Sedona is it, personally there is too much going on with this system for me. And if you're curious but on a tight budget the round dehydrators are fun to play with. Both Upaya Naturals and Juicers 4 Life have great selections and competitive prices. Here's an good recipe to experiment with: Homemade Chili Seasoning  9 habanero peppers 9 green chili peppers 1 red onion 1 bulb garlic 2 large red tomatos Chop peppers in half lengthwise leaving the seeds for extra kick, slice remaining ingredients to about 1/4" thick or less. Lay everything flat on dehydrating screens (no teflex), set temperature to 115° for approximately 18 hours or until ingredients are completely dry. Blend into a fine powder, careful not to inhale "smoke" it's hot!!! Store in a glass container, and add to dressings or in your fav recipes for extra flavour.