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
spinach
green and red peppers
green beans







Sweet and Sour Broccoli from http://heal-thy-self-cb.blogspot.com/2014/04/raw-sweet-and-sour-broccoli-salad.html
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

https://www.youtube.com/watch?v=RfDWpFPl-Es

2-3 cucumbers sliced lengthwise with a mandolin or knife

Avocado Spread:

2 ripe avocados

¼ C hemp seeds

¼ C lemon juice

Basil

Green onion

Process in the blender.

Thinly spread the avocado spread on the cucumber slices.

Filling:

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
apples
grapes
strawberries

Chocolate Kiwi Dessert
Crust:
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

Filling:
banana
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.