Tuesday, July 21, 2009

Vanilla -Almond macaroons

1 3/4 c dried coconut
3/4 c ground almonds
3/4 c plus 2 T almond flour
3/4 c maple syrup
1/3 c coconut butter
1 1/4 t vanilla
1/2 t almond extract
mix dry and add wet stuff to it
dry on Teflex sheets one day the transfer to screen and dry one more day
makes 22

Chocolate Macaroons

1 3/4 c dried coconut
3/4 c macadamia nuts
3/4 c plus 2 T cocoa
3/4 c maple syrup
1/4 c plus 2 T coconut butter
1 T ground ginger
1 1/4 T vanilla
mix dry stuff, add wet stuff
roll into small balls and place on Teflex sheet for 1 day
transfer to screens and dry one more day

Monday, July 20, 2009

Tomato Cucmber salad

1/2 c vinegar
1t. blue agave
1 drop dill essential oil
1 drop black pepper essential oil
4 T. vegetable oil
4 cucumbers sliced
2 c. red onion chopped
4 lg tomatoes sliced into wedges

In a large bowl, mix vinegar, agave,
salt, dill, black pepper E.O., &
vegetable oil. Add cucumbers, tomato
Toss and chill in refrigerator at least
30 minutes before serving

Ginger LIme Coconut Dressing

created by Kim Harris 19 July 2009
1/2 cup brown sesame seeds
2" fresh ginger
1/2 lime
2 T coconut butter/oil
2 cloves garlic
2 small Halawi dates
1 T flax meal
1/2 t salt
1+ C water
In a dry blender, grind the sesame seeds into meal.

Phyo's Cheezy Broccoli Soup

Sauce is based on the recipe in Ani's Raw Food Kitchen
5 stalks broccoli, chopped
4 cloves garlic
3/4 t salt
1 C sunflower seeds
1 lemon, peeled and seeded
1 t turmeric
1/2 C water
In food processor, first blend garlic and salt together

Not Peanut Butter Cookies

1/2 c raw almonds or cashew butter
1/4 c pure maple syrup or agave nectar
1/2 t vanilla extract
1/2 c ground almonds

Place the almond butter, maple syrup, vanilla and in a food processor fitted with the S blades and process until smooth. Tranfer to a small bowl and freeze for 30 minuites. From into one inch balls and flatten slighly. Roll each cookie in the ground almonds. Freeze for at least 2 hours before serving. Serve right away or they will become goo-ie.
Store in a sealed containers in the freezer. Not peanut butter cookies will keep for up to on month.

Ginger Almond Pate

2 T grated ginger
2 cloves garlic
1 t. sea salt
2 C almonds
Juice of 2 lemons about 4 T
1/2 cup water as needed
Process until mixed well. Add almonds and process while adding lemon juice. Add water only as needed for a hummus like texture. Well keep for 3 days in the frig.

Garden Pate

1 cup almonds dry
1 T grated ginger
2 cloves garlic
1 t. sea salt
3 carrots chopped
2 stalks celery chopped
1/4 c yellow onion chopped
2 T oil
Juice from 1/2 lemon or about 1 T.
1/2 c raisins
Process almond into powder and set aside
Next, process ginger garlic, carrots clelery and onion Pulse into small pieces
Add oilive oil, lemon juice and raisins to almond powder and mix well

Option #2 form into 1/2 cup patties and dehydrate 3 to 4 hrs at the temp. of 104