Saturday, March 7, 2015

March Potluck

This month's potluck's theme is to use a green ingredient. We served green/hibiscus tea with the meal. As always the meal was amazing!!!

Spinach Salad
green and red peppers
green beans

Sweet and Sour Broccoli from
We doubled the recipe. We used pumpkin seeds and sunflower seeds, as well as an apple and a pear. We used pomegranate seeds. We reduced the oil to 4 TBS (for a double batch) to reduce the fat content.

Avocado Cucumber Rainbow Rolls from Fullyraw Krystina
2-3 cucumbers sliced lengthwise with a mandolin or knife
Avocado Spread:
2 ripe avocados
¼ C hemp seeds
¼ C lemon juice
Green onion
Process in the blender.

Thinly spread the avocado spread on the cucumber slices.
Julianne carrots
Julianne zucchini
Thin slices red bell pepper
Put the vegetables at one end of the cucumber and roll.  Put a toothpick through to hold together. 

Hummus, celery, and cucumber platter
oil-free hummus with a smoked paprika

Fruit Salad

Chocolate Kiwi Dessert
1/4 almond
3/4 pecan
3 dates
2 TBS coconut sugar
1/2 tsp cinnamon
Process in a food processor until crust-like. Reserve 1/3-1/2 cup for filling. Press the remaining crust into pie pan. Line sides of pie pan with sliced kiwi.

Chocolate Bottom:
3/4 cacao powder
1/3 cup maple syrup
1/3 cup cacao butter, melted
Mix ingredients together and pour over crust

8 dates
2 TBS maple
1 tsp vanilla
1/3-1/2 cup crust mix
Process in a high speed blender or food processor until smooth. Pour over chocolate bottom.

4-5 kiwi peeled and sliced, some for the side and the remaining for the top.

Chocolate drizzle
1/4 cup cacao powder
3 TBS cacao butter, melted
2 TBS maple syrup
1 TBS vanilla
Mix and pour over top of kiwi.

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