Sunday, August 31, 2014

Pesto Sauce and veggie pizza

We harvested our basil and made a pesto sauce for vegetable pasta or raw pizzas.

10 cups basil
2/3 cups pinenuts
5 avocados
2/3 cups of freshly squeezed lemon juice
2/3 cup nutritional yeast
10 cloves garlic
1.5 to 2 tablespoons Celtic Sea Salt (to taste)
2/3 to 3/4 cups filtered water

Place all ingredients in the food processor, blending until smooth, adding water for desired consistency.
We freeze it in 1/2 cup portions to use as needed.

We softened shiitake mushrooms, red peppers and sweet onions in coconut aminos and avocado oil prior to adding them to the tortilla and topped with almond feta.

raspberry brownies

Even the men in our lives enjoyed these low sweetener brownies!!!

Dark Chocolate Raspberry Brownies
  • 8 pitted Medjool dates
  • 1/2 cup raw almonds
  • 1/4 cup buckwheat
  • 1/2 cup cacao powder
  • 1/2 cup raspberries
  • 1/4 cup chopped dark chocolate
  • 4 Tbsp. hot water
  • 2 Tbsp. maple syrup
  • 2 tsp. vanilla essence
  • 1/2 tsp. baking powder
  • 1/4 tsp. Celtic sea salt
Preheat oven to 195˚C (about 380 Fahrenheit).
Meal the almonds and buckwheat in a high speed blender, alternatively use 4/5 cup of almond meal and 1/4 cup of buckwheat flour.
Mix the baking powder, cacao powder and sea salt with the flours.
In a separate bowl mix all the wet ingredients, hot water, maple syrup and vanilla essence together.
Add the wet ingredients in with the dry and mix together.
Add the Medjool dates and mix until it becomes a sticky gooey consistency, it is not meant to be runny.
Cut up the dark chocolate (I used 70% cooking chocolate) and fold in with the mixture.
Fold in the raspberries and gently fold in. Most of the raspberries will break up; that's OK, but make sure it's all mushed in.
Line a bread tray or a small pan with baking paper and spread the mixture pressing gently until flat.
Put into the oven for 15 minutes.
Take out and let it cool down before slicing it up, otherwise it will be very soft. You can even refrigerate it for an hour or so and let it solidify. Then cut into squares and enjoy!

Saturday, August 30, 2014

Pear Sauce

Our neighbor (thanks Duprees) gave us a large bag of pears from their tree. The pears are delicious but what to do with all of them? We made and canned pear sauce.

35 pears, peeled, cored, and diced
2 lemons juiced (8 teaspoons)
8 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoon vanilla
1/4 cup maple syrup or honey
1 cup water

Directions: Place all the above ingredients in a large pot. Bring to a boil. Reduce heat and simmer for 20 minutes (until the pears are soft). We used an emulsion blender stick to puree the pears.
We placed the mixture into clean hot pint jars. Wipe the jar lip and place the sterile canning lids and rings and tightened. We processed them in the water bath canner for 20 minutes.
We removed them from the canner. Once the lids "popped" we stored the jars. If any didn't "pop", we stored them in the refrigerator.
This made 8 pints. We processed 7 and the last one we just stored in the refrigerator

Friday, August 29, 2014

Chocolate Almond Cacao cups

We saw this recipe from Dr. Hyman and altered it to fit our needs. We also may use cacao butter instead of coconut oil. We love them even more when using cacao butter instead of coconut oil.
The original is posted at the bottom.



  2. Combine all of the ingredients in a small bowl and mix until very smooth. 
  3. Set 10 mini baking cups in a mini muffin pan. Pour about one table- spoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer. 
  5. Combine all of the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture. 
  6. Sprinkle cacao nobs on top
  7. Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the almond butter cups in the freezer for up to 4 months. 
  8. Chill time: 30 minutes

Sunday, August 24, 2014

Asian Sesame Ginger Salad dressing

My hubby loves Chick-fil-a's Asian Chicken salad. We have made a Honey Sesame dressing copycat recipe.

Ingredients: (makes 20 servings)
3 cloves garlic, minced
2 tablespoons minced ginger
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup tamari (or soy sauce, we are a gluten free home)
3 tablespoons raw honey
1/4 cup water
the juice of 1 orange
1/2 teaspoon cayenne pepper
1/2 teaspoon dried mustard powder
1/2 teaspoon red pepper flakes
2 teaspoon sesame oil

This makes about 20 ounces. We used a 3-cup mason jar. Store in the refrigerator. Remove prior to using.

Friday, August 22, 2014

Raw marinated Shiitake mushroom salad

We loved shiitake mushrooms and are able to purchase them cheaply at our local farmers' market.
We used a spring mix to place these marinaded mushrooms

5 shiitake mushrooms, stemmed and sliced
1/4 cup of coconut aminos
2 tablespoons nutritional yeast
1/4 cup avocado oil

marinate mushrooms
top the salad with the mushrooms and marinade

The recipe is from

Japanese raw miso soup

We love miso soup now that we have found a gluten free miso. The chickpea miso is made with rice instead of barley. This recipe from Ani Phyo is good, but next time we will replace 3/4 of a cup of the olive oil with a quarter of an avocado and increase the water to 4 cups. We also used coconut aminos instead of a soy based product. We also used avocado oil in the marinade instead of extra virgin olive oil.

Japanese Miso-shiitake Soup
mushroom marinade:
3 cups shiitake mushrooms sliced
2 tablespoons coconut aminos
3 tablespoons avocado oil

soup base:
3 tablespoons chickpea miso
1 cup extra virgin olive oil (only use 1/4 cup plus a 1/4 avocado)
1 inch ginger
1 garlic clove (add a second clove)
3 cups filtered water (increase to 4 cups)

1-4 scallions (we used one per bowl)

1. marinade the sliced mushrooms in the coconut aminos and avocado oil
2. place the miso, olive oil, ginger, garlic and water in a high speed blender
3. start slow and increase the speed, blending for 30 seconds
4. to serve pour soup base into four bowls, topping with marinaded mushrooms and scallions

The soup base and toppings combined with keep for one day. The soup base alone will keep for four days. The toppings alone will keep for two days. All stored in the refrigerator.

The recipe can be found at

Sunday, August 17, 2014

grilled vegetables

We had grilled vegetables and marinaded portobello, plus the guys had burgers for dinner. These marinades made the veggies wonderful!!!

For the marinaded veggies we used
Marinade ingredients:
1/4 cup grapeseed oil
1/4 cup filtered water
1/4 cup raw apple cider vinegar
1/4 cup lemon juice (juice from 1 lemon)
1 tablespoon kombucha mustard
2 tablespoon maple syrup (raw honey could be used)
3 cloves minced garlic
2 tablespoons of chopped fresh herbs, we used parsley and basil
1/2 teaspoon Celtic sea salt, freshly ground
1/2 teaspoon black pepper, freshly ground
whisked together

1. marinade 10-12 cups of assorted chopped vegetables for 2 hours. We used grape tomatoes, green beans, squash, onion, and red bell peppers
2. grill the marinaded veggies in a grill pan on a hot grill for 10 minutes, toss or stir and grill for another 5 minutes.

The portobello marinade used for 2 large portobellos caps
Marinade ingredients:
2 tablespoons grapeseed oil
2 tablespoon minced onion
3 minced cloves of garlic
2 tablespoon white balsamic vinegar
whisked together

1. the 2 mushroom caps were cleaned and placed in a dish gill side up
2. the marinade was spooned into the cap and let stand for 1 hour
3. grill over a hot flame for 10 minutes

Thursday, August 14, 2014


Great article from Hippocrates Health Institute on Sprouting

What Are the Benefits of Raw and Living Foods?

Raw foods have an average of 87% more nutrients than cooked foods. Because our modern society has adopted a culture of consuming a diet consisting almost exclusively of cooked food we now have an epidemic of malnourishment. In spite of an abundance of food, it is estimated that at least 60% of Americans are actually malnourished. This weakens the immune system which invites weakness, sickness, and disease. When you add more raw and living foods into your diet you flood your body with much needed nutrients which revitalizes the body and helps to restore proper immune function. 


Living foods are in a whole other category even beyond raw foods. Sprouts are baby plants in their prime and are 20 times more nutritious than even the best raw vegetables. At this early stage of growth sprouts have a greater concentration of nutrients than at any other time in the plant’s life. All of the energy stored in the seed is ignited by the soaking and rinsing process.

Sprouts have bio-electricity which is the life force energy in these living plants. Living foods such as sprouts are still growing at the time of consumption. Life begets life. The more living foods you incorporate into your diet the more alive you become. That is the secret behind our aptly-named Life Transformation Program.

Sprouts are highly digestible and release their nutrients easily due to their delicate cell walls and abundance of enzymes. Sprouting at home is easy and it makes a lot of sense for you to do for a number of reasons:

• Nutrition: Sprouts are the most nutritious whole food on the planet. This is high frequency, high vibration living food that conveys its’ life-force energy to you!
• Economics: Sprout seeds multiply to 3-15 times their weight. Grow organic food in your own kitchen year round for pennies a pound.
• Organic: No chemicals, pesticide, herbicide, fungicide or suicide. You can trust that it’s pure because you are the grower.
• It’s Easy: Just add water. No green thumb required. One pound grows in only nine square inches of counter space.
• Freshness: Pick and eat the same day. No loss of nutrients.
• Versatility: There are plenty of different varieties of sprouts that are available to keep things interesting such as adzuki, green lentils, French lentils, red lentils, peas, mung beans, fenugreek, clover, broccoli, radish, alfalfa, chia, amaranth, quinoa, millet, sunflower, buckwheat, etc. Your salads will never be boring again!
• Meals: Make sprout breads from sprouted wheat, rye or barley. Snacks like hummus dip from sprouted garbanzo. Even sprouted wheat pizza!
• Ecology: You will lower your carbon footprint since you can grow at home.
• Emergency Preparedness: Sprouts seeds last a long time if kept cool and are stored properly in a dry environment.

How to Sprout

If you are new to sprouting start with beans and legumes such as mung beans, lentils, adzuki, and fenugreek. These are the easiest of the sprouts to grow and your early success will build your confidence. All you need are seeds, water, a one quart wide mouth Mason jar, and a sprouting lid. Here are the steps:
1. Put ½ cup of mung beans in the jar and install the sprout lid.
2. Fill the jar with at least two cups of water and soak at room temperature for eight hours.
3. Drain the water and leave the jar upside down in a drain pan propped at a 45 degree angle to allow the water to drain.
4. Rinse twice a day for two or three days.
5. Harvest when the roots emerging from the beans and are at least as long as the bean itself.
6. What you are not going to use right away can be stored in the refrigerator for a few days. I suggest storing sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life.

Friday, August 8, 2014

Raw Fig Newtons

These are delicious, some may want a bit more honey added the the figs. It only makes 8 and someone ate 7 out of the 8, allowing me to at least taste one.
Raw Fig Newtons
1 cup figs 
1/2 cup almonds
1/4 cup flax seed
1/4 cup raw rolled oats
 2 tbsp honey

In your food processor, blend figs until smooth - adding water one tablespoon at a time if needed to create a sticky and spreadable paste.  You may also want to add a pinch of salt or a drop of vanilla, for enhanced flavor.  Set your fig paste aside for later.  
Next you're going to grind the flax, oats, and almonds in a high speed blender or coffee grinder until a flour like consistency is reached.  Add in your honey, and blend until a dough forms.  Place the dough between two sheets of wax paper (you may want to lightly grease these with coconut oil to prevent the dough from sticking), and use a rolling pin to shape it into a square.  My square was about 7 x 7 inches in size, but anywhere around there will work.
Cut your square in half, so you have two rectangles.  Take half of your fig paste, and spread it across one of the rectangles - leaving about a 1/4 inch border along the longest sides (you don't need to leave a border at the short sides of the rectangle).  Take the rest of the fig paste, and do the same to the second rectangle.  Fold each of the rectangles over on themselves, pinch the sides together, and cut them into four pieces to make a total of eight fig newtons.  Store in an airtight containment in the refrigerator for up to three or four days.

The recipe is from

Raw Eggplant Parmesan

We modified the following recipe making it raw.
raw pasta sauce

1 tablespoon salt
1 eggplant (medium)
1/3 cup almond meal
1 teaspoon Italian seasonings
3/4 cup favorite pasta sauce
1/4 cup raw ricotta cheese
raw Parmesan cheese
2 tablespoons raw Parmesan cheese
raw ricotta cheese

First we peeled and sliced the eggplant in 1/2 inch slices. The slices were. Placed in a bowl sprinkling a tablespoon of salt evenly over each layer. This removes some liquid from the eggplant as well as softens it.

Drain the liquid, but do not pat dry. The liquid will help the almond meal stick.
Combine the Italian seasoning with the almond meal
Dip the eggplant slices in the almond meal mixture, both sides.

Place the battered eggplant slices on the dehydrator sheet

Spread the ricotta cheese over each slice
Spread the pasta sauce over the ricotti
sprinkle the Parmesan cheese on top

Dehydrate for 4-6 hours at 105.

Wednesday, August 6, 2014

Strawberry Gazpacho with Lime Cilantro Cream

Strawberry Gazpacho with Lime Cilantro Cream

Serves 4
30 minutes or fewer
Surprise guests by starting a meal with this sweet-and-spicy cold soup.
  • 2 lb. strawberries, hulled and halved (5 cups)
  • 1 small mango, peeled and chopped (1 cup)
  • ½ cup chopped red or yellow bell pepper
  • 1 large shallot, chopped (2 Tbs.)
  • 2 Tbs. olive oil
  • ¼ cup chopped cilantro, divided
  • ¼ cup lime juice, divided
  • 4 tsp. agave nectar, honey or 3 tsp maple syrup divided
  • ½ cup low-fat sour cream or Tofutti Better Than Sour Cream or raw sour kreme from the July potluck
1. Pulse strawberries, mango, bell pepper, shallot, oil, 2 Tbs. cilantro, 2 Tbs. lime juice, and 3 tsp. agave in food processor until puréed with some texture remaining. Season with salt and pepper, if desired.
2. Stir together sour cream (we used a raw cashew based sour cream), remaining 2 Tbs. cilantro, remaining 2 Tbs. lime juice, and remaining 1 tsp. agave in bowl. Season with salt and pepper, if desired.
3. Ladle gazpacho into bowls, and dollop each serving with 2 Tbs. Lime Cilantro Cream.
June 2013 p.59

Tuesday, August 5, 2014

Panzanella Salad Recipe

With our garden harvests of the tomatoes, basil, garlic, and scallion, we were able to make this.
We adapted it to be raw and grain free. We topped the panzanella salad with almond feta cheeze. We served it with raw sesame, red pepper crackers.

Panzanella Salad Recipe


• 1 clove of garlic, grated or pressed
• 1/4 cup extra-virgin olive oil
• Dash of salt
• Freshly ground black pepper
• 3 to 4 ripe tomatoes, or enough to make about 4 cups, coarsely chopped
• 2 ripe bell peppers (preferably orange or yellow), seeds removed, coarsely chopped
• 3 scallions, both green and white parts, chopped
• 1/2 cup fresh basil leaves, left whole if small, torn into pieces if large


1. Add the garlic to the olive oil, and sprinkle o along with the salt and pepper. Toss thoroughly to mix.
2.  Chop coarsely the tomatoes, or pull them apart with your fingers, and then add them to the bowl and toss again. Let the mixture sit for about 5 minutes, but do not refrigerate.
3. Taste, and add more salt and pepper if needed. Add the peppers and scallions, then mix again. Stir in the fresh basil just before serving at room temperature.

Read more:

Monday, August 4, 2014

Fermented Dill Pickles

Thanks Debbie for posting this recipe and sharing the pickles with us!!! We love fermented foods and dill pickles are the best!
The recipe is from


5 1/2 ounces pickling salt, approximately 1/2 cup

1 gallon filtered water

3 pounds pickling cucumbers, 4 to 6-inches long

1 tablespoon black peppercorns

1 tablespoon red pepper flakes

2 cloves garlic, crushed

1 teaspoon dill seed

1 large bunch dill


Combine the salt and water in a pitcher and stir until the salt has dissolved.

Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the 

cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to 

completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag 

on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, 

dry place.

Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. 

After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse 

it off and return to the top of the crock.

The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this 

should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the 

refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, 

skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of 

spoilage and they should be discarded.

Read more at:

Saturday, August 2, 2014

August Potluck

the spread
 This month's theme is summer soups, salads, and sandwiches. What a turn out of wonderful people and amazing food!!! We loved having our old friends (Debbie, Faith, Donna, Jane, and Betsy) join us, reuniting with Linda (way too long gf), and welcoming those new to the group, Rosario, John, Rebecca, and Cathi.
almost tuna salad

We had a demo on making the "Almost Tuna Salad" from

We started with hummus and guacamole with veggie sticks

guacamole with veggies

The hummus was cooked chickpeas, cumin, cumin seeds, tahini, sea salt.
The guacamole was avocados, tomatoes, onion, cumin, sea salt.

onion bread and zucchini wraps
We had zucchini wraps and onion bread ( with Taste Like Chicken Salad and the "Almost Tuna" for sandwiches ( The sandwiches could be topped with tomatoes, lettuce and sprouts. We also had a wonderful kale salad.

kale salad and "chicken salad"
The Tastes Like Chicken Salad
 Adapted from "Cook for your Life: Fresh, Delicious Recipes" by Ian Thorpe
For the salad
3 C roasted, unsalted hulled sunflower seeds
4 ribs celery, thinly sliced
1/2 onion, minced
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried sage
For the dressing
1/2 C roasted, unsalted macadamia nuts
1 C roasted, unsalted cashews
1/2 C pine nuts
TBLS mustard
6 cloves garlic, crushed
TBLS fine sea salt
1 3/4 C coconut water (could use filtered water)
2 lemons, juiced
Put sunflower seeds in a large bowl.  Cover with cold water, by at least 1 inch, soak for 4 hours.
In smaller bowls, soak each of nuts in cold water, by at least 1 inch, for 4 hours.
Make dressing:  Drain the macadamia nuts, cashews, and pine nuts.  Combine with mustard, garlic, and salt in a food processor or blender; process until smooth.  With the motor running, gradually add coconut water and lemon juice to form a creamy-looking dressing.  If the dressing is too thick, add a little more water.
Drain sunflower seeds and shake them dry.  Wipe out bowl they were soaking in, then return the dry seeds to thebowl along with the celery, onion, oregano, thyme, and sage.
Pour dressing over mixture and toss to incorporate.  NOTE:  I did not use all the dressing.  For best flavor, cover loosely and let the mixture rest for 30 minutes before serving.  Serve at room temperature.  Store in refrig up to 5 days.
Yield:  12 servings (makes around 7 cups)

The Kale Salad was kale massaged with 2 avocados and the juice of 2 lemons with a pinch of salt, garnished with radishes.

butternut squash/mango soup
Our soups were butternut squash/mango and gazpacho.
The butternut squash soup was
3 cups peeled, seeded, and cubed butternut squash
1 mango peeled, seeded, cubed
2 teaspoons curry
orange juice to thin
1 banana sliced
1/2 cup chopped mint
1 mango seeded, peeled, diced

Gazpacho soup with basil
The gazpacho recipe was from

hibiscus cooler

We had hibiscus tea cooler from

fruit salad
For dessert we had a pineapple sorbet and fruit salad
The pineapple fruit sorbet  was
1 pineapple, cut into chunks, frozen
3 cups almond milk
4 frozen bananas
1/2 teaspoon cinnamon
blended and then frozen.
The fruit salad was strawberries, blueberries and watermelon.

Our theme for September will be Asian.