Saturday, October 3, 2015

October 2015 potluck

Our theme this month is fall foods. Several of us did a 5-day cleanse and some of the recipes are from the cleanse because they were so good. Next month's theme is at least one ingredient from the squash family (cucumber, zucchini, butternut, acorn, pumpkin...) and it doesn't have to be raw, just vegan.


Makes 4 Servings

3 C Brussel sprouts, cut into quarters
1 pint (2 cups) grape tomatoes
½ C sliced red onion
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
¼ teaspoon salt
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
4 C chopped butter lettuce


1. Preheat oven to 375 degrees.
2. Combine Brussel sprouts, tomatoes, and red onion in a large bowl.  Add 1 tablespoon oil, 1 tablespoon vinegar, and salt; toss to coat evenly.  Arrange in a single layer on a baking sheet.
3. Bake 20 – 35 minutes, depending on taste, stirring once.  Let stand 10 minutes to cool slightly.  
4. Meanwhile, whisk water, mustard, honey, remaining 2 tablespoons oil and remaining 1 tablespoon vinegar in a large bowl until smooth and well blended.  Add vegetables, toss to coat evenly.  Note:  I doubled the vinaigrette.
5. Arrange lettuce on 4 plates.  Spoon vegetables evenly over lettuce.  
The recipe suggested that parmesan cheese would be good sprinkled over the top but I did not use.
Diabetes Self-Management, September, 2015

Celery Soup
smoked paprika
Blend in a high speed blender

Kale Salad

• 1 large bunch of green kale 
Spicy Tahini Almond Dressing: 
• 4 tbsp raw almond butter 
• 2 tbsp raw tahini 
• ⅓ cup water (to thin) 
• juice of ½ lemon 
• 2 tbsp maple syrup 
• 2 tbsp nama shoyu, soy sauce or tamari 
• 2 tsp toasted sesame oil 
• 1 clove garlic 
• 1 thumb ginger (½ inch piece) 
• ¼ tsp cayenne pepper 
Directions: Tear kale into bite size pieces. With clean hands, massage dressing vigorously into kale until so (about 2 minutes). Massaging it is key! It so ens the kale and makes it easier to digest.

Napa Cabbage Salad

Raw Apple Crumble

Ginger Cookies
• ½ cup raw walnuts 
• ¼ cup raw pecans 
• 8-12 pitted medjool dates 
• ¼ inch fresh ginger, finely grated 
• ¼ tsp cinnamon 
• 1 tbsp blackstrap molasses 
• ½ tbsp coconut oil 
• pinch of sea salt 
Directions: Combine all ingredients in a food processor and pulse until a ball of dough is formed. Roll into 12 balls and press to flatten with hands. Freeze on parchment paper until ready to eat.


coconut milk
Blend in a high speed blender

Sparkling Apple Cider

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