#1 Brownie Healthy Truffle
1 cup walnut
1/2 c pitted ddates
1/2 c water can also use almond butter
4 T raw carob
1/2 teaspoon salt
Blend all ingredients in the food processor and shpe into balls
Roll in chopped walnuts
Monday, May 18, 2009
Friday, May 8, 2009
onion rings
"Fried" Onion Rings
1 large sweet or spanish onion cut into rings1st coating4 tbs. olive oil2 tbs. water Sea salt to taste2nd coating:1 cup ground golden flax seeds1/2 cup ground unsoaked almonds1-2 tsp. paprikaSea salt and pepper to seasonHow to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.Tangy Dipping Sauce 1 cup macadamia nuts (soaked for 2-4 hrs)1/2 cup pine nuts1-2 tbs. lemon juice2 tbs. soaked sun dried tomatoes1/2 tsp. cayenne pepperSea salt to tasteAdd everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.
1 large sweet or spanish onion cut into rings1st coating4 tbs. olive oil2 tbs. water Sea salt to taste2nd coating:1 cup ground golden flax seeds1/2 cup ground unsoaked almonds1-2 tsp. paprikaSea salt and pepper to seasonHow to: Take each onion ring, dip it into the 2nd coating, then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Once you have achived that, gently take the the coated onion rings and put them on dehydrator trays (without teflex sheets) and dehydrate the rings for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.Tangy Dipping Sauce 1 cup macadamia nuts (soaked for 2-4 hrs)1/2 cup pine nuts1-2 tbs. lemon juice2 tbs. soaked sun dried tomatoes1/2 tsp. cayenne pepperSea salt to tasteAdd everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.
vegetable pie
SAVORY VEGETABLE PIE
Created by Kim Harris May 1, 2009
Crust and Topping:
2 cloves garlic
1 C sunflower seeds
1-1/2 C walnuts
3/4 t salt
2 t basil
2 t tarragon
1 t rosemary
handful chopped parsley
Filling:
2 medium onions cut in thin half-moon slices
1 large handful shiitake mushrooms (or other mushrooms)
1 T olive oil
1 T nama shoyu
2 medium zucchini squash, cut into 1/4 rounds
3 carrots, cut into 1/2 rounds
1/2 red bell pepper, sliced thinly cross-wise
2 cloves minced garlic
2 T olive oil
2 T nama shoyu
1 T basil
1 T tarragon
Method:
For the crust:
Process garlic in food processor; add remainder of ingredients except parsley and process till mixture begins clumping.
Break up mixture by hand or spoon, and reserve about 1 C for the topping. Press remainder into a pie plate.
For the filling:
Ideally a day or two before, marinate the onions and mushrooms separately in olive oil and nama shoyu - I use about 1 t each for the mushrooms and about 1 T each for the onions. I do this in mason jars and just shake them occasionally to mix and coat. The day or two is especially helpful to break down the onions a bit; the mushrooms are fine with just an hour or two, but the flavor becomes more rich with added time. Toss the squash, carrots and pepper with the next 5 ingredients, stirring occasionally. 1 to 3 hours is fine for this, but overnight would be good as well .
To assemble:
Mix the onions and mushrooms with the squash mixture. If there is a lot of liquid left from the onions and shrooms, you may want to reserve it for soup or gravy. Place filling into pressed crust, and sprinkle with reserved crust topping. Garnish with chopped parsley.
Note: This entire pie could be made a day ahead of time and left in the fridge for flavors to blend. Adjust various steps according to your schedule, and enjoy!
Created by Kim Harris May 1, 2009
Crust and Topping:
2 cloves garlic
1 C sunflower seeds
1-1/2 C walnuts
3/4 t salt
2 t basil
2 t tarragon
1 t rosemary
handful chopped parsley
Filling:
2 medium onions cut in thin half-moon slices
1 large handful shiitake mushrooms (or other mushrooms)
1 T olive oil
1 T nama shoyu
2 medium zucchini squash, cut into 1/4 rounds
3 carrots, cut into 1/2 rounds
1/2 red bell pepper, sliced thinly cross-wise
2 cloves minced garlic
2 T olive oil
2 T nama shoyu
1 T basil
1 T tarragon
Method:
For the crust:
Process garlic in food processor; add remainder of ingredients except parsley and process till mixture begins clumping.
Break up mixture by hand or spoon, and reserve about 1 C for the topping. Press remainder into a pie plate.
For the filling:
Ideally a day or two before, marinate the onions and mushrooms separately in olive oil and nama shoyu - I use about 1 t each for the mushrooms and about 1 T each for the onions. I do this in mason jars and just shake them occasionally to mix and coat. The day or two is especially helpful to break down the onions a bit; the mushrooms are fine with just an hour or two, but the flavor becomes more rich with added time. Toss the squash, carrots and pepper with the next 5 ingredients, stirring occasionally. 1 to 3 hours is fine for this, but overnight would be good as well .
To assemble:
Mix the onions and mushrooms with the squash mixture. If there is a lot of liquid left from the onions and shrooms, you may want to reserve it for soup or gravy. Place filling into pressed crust, and sprinkle with reserved crust topping. Garnish with chopped parsley.
Note: This entire pie could be made a day ahead of time and left in the fridge for flavors to blend. Adjust various steps according to your schedule, and enjoy!
Saturday, May 2, 2009
Red Cabbage Slaw
3 c shredded red cabbage
1/4 c freshly squeezed orange juice
1 T. freshly squeezed lemon juice
1 teaspoon dijon mustard
1/2 tea. raw agave
1/4 teaspoon salt
1/4 c sunflower seeds
minced parsley fresh or dried
dash black pepper
2.3 T. raisins
1/4 c freshly squeezed orange juice
1 T. freshly squeezed lemon juice
1 teaspoon dijon mustard
1/2 tea. raw agave
1/4 teaspoon salt
1/4 c sunflower seeds
minced parsley fresh or dried
dash black pepper
2.3 T. raisins
Tomato Pesto
Dieced Tomato Pesto
2 c. dried tomatoes from your garden
1 c chopped walnuts not soaked
3/4 c olive oil
2 T pine nuts
1/2 red bell pepper
1/4 c dried basil
4 cloves garlic
2 T vinegar
1/2 tsp salt
Puree all ingredients in the food processor until smooth.
Add water if to sticky.
spread on crackers or vegetables
From Animal, Vegetable, Miracle by Barbara Kingiolver (slightly modified)
Lonette spread this very thinly on the zuchinni and then dried it in the dehydrator
2 c. dried tomatoes from your garden
1 c chopped walnuts not soaked
3/4 c olive oil
2 T pine nuts
1/2 red bell pepper
1/4 c dried basil
4 cloves garlic
2 T vinegar
1/2 tsp salt
Puree all ingredients in the food processor until smooth.
Add water if to sticky.
spread on crackers or vegetables
From Animal, Vegetable, Miracle by Barbara Kingiolver (slightly modified)
Lonette spread this very thinly on the zuchinni and then dried it in the dehydrator
Broccoli
Cold Broccoli Soup
2 cups broccoli
1 cup almonds
3 cups water
1 avacado
1 teaspoon avage
1 T olive oil
1/8 teaspoon cumin
1 t. salt
1/8 t pepper
1 t. onion powder
wiz
2 cups broccoli
1 cup almonds
3 cups water
1 avacado
1 teaspoon avage
1 T olive oil
1/8 teaspoon cumin
1 t. salt
1/8 t pepper
1 t. onion powder
wiz
beets
Beautiful Beets
2 beets finely diced
2 T fresh orange or lime juice
1 T grated fresh ginger
1 T minced parsley
2 teaspooons raw agave
Grate or dice the beets. Then mix the other ingredients in a bowl. Add the beets
coating them well makes about 2 cups
2 beets finely diced
2 T fresh orange or lime juice
1 T grated fresh ginger
1 T minced parsley
2 teaspooons raw agave
Grate or dice the beets. Then mix the other ingredients in a bowl. Add the beets
coating them well makes about 2 cups
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