Tuesday, April 19, 2016

Green Bean Salad with a Maple Caramelized Onion Dressing

Costco has some beautiful organic green beans this week. We created a green bean salad with them.

1/2 cup Caramelized Onions 
1/4 cup olive oil
1/4 cup water
2 TBS maple syrup
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 tsp salt
1/2 tsp black pepper

Blend is a high speed blender

2 pounds fresh green beans, ends snipped and cut to desired length
1 pound cherry/grape tomatoes, we like them halved
1/2 cup caramelized onions
1 14 oz jar heart of palm or artichokes, drained and sliced

Toss salad ingredients with dressing. Allow to rest for at least an hour.

Raw Cacao Almond Pulp Cookies

Since my husband has been diagnosed with Barrett's HG dysplasia, we have been making almond milk every other day, creating the need for recipes using almond pulp beside the bagels and pretzels. We created this one.

Almond Pulp Cookies
almond pulp from 2 batches of almond milk
¾ cup flax meal
¾ cup almond butter
½ cup cacao powder
1 cup soaked dates (more if not sweet enough), drain water (save if needed to thin mixture )
4 tsp vanilla (or 2 inches)
4 tsp cinnamon
2 TBS honey or maple syrup, if needed
¼ cup cacao nibs (or mini chocolate chips)
pinch of salt

We blended eerything in food processor, one could withhold the nibs/chips and stir them in at the end.
Roll into balls, flatten like a cookie and dehydrate

Saturday, April 9, 2016

April Raw Potluck

This month's theme is a raw pizza bar.
The May potluck will be a pasta bar. Each person plans to bring a spirialized vegetable and one's favorite sauce.

Marinated shiitake
3 TBS nutritional yeast
6 TBS liquid aminos
9 TBS oil
15 shiitake mushrooms
marinate for at least 10 minutes

Buckwheat crusts

Caramelized onions

Diced olives and peppers

Living tomato sauce
2 cups sun dried tomatoes soaked for 6 hrs. 
7 tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil 

1 tsp dried parsley
1-2 tsp. dried oregano
1/2 tsp. dried thyme
3 pitted dates

Blend everything in a high speed blender and serve. 

Macadamia and Pinenut Cheese
2 cups macadamia nuts, soaked 2 hours
1 cup pine nuts, soaked 2 hours

1 TBS minced fresh rosemary
1 TBS minces fresh parsley
1 tsp fresh thyme
2 TBS nutritional yeast
1 probiotic capsule
1/2 water
1  TBS lemon juice
2 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp ground pepper

Combine all the ingredients but the water in a high speed blender, adding water as needed.
Place cheese on cheese cloth to ferment ovenight
Refrigerate up to 7 days.

Spring mix salad with goji berries and cranberries
1 kiwi
1 orange
honey to taste

The goji berries and the cranberries were soaked in the dressing and then the dressing and berries were tossed in the spring mix.

Fruit Salad
Raspberries, blackberries, pineapple, and banana

Mandarin Orange tarts

Almond Cacao tarts

Sassafras Keifer, Lemon Keifer and Hibiscus tea

Friday, April 8, 2016

Garlic & Onion Naan Bread

We love Dahl with Naan Bread. The recipe for Garlic & Onion Naan Bread is from the Raw Chef. We made a few alterations to fit our needs.


1st Set
  • 1 peeled courgette (zucchini)
  • ½ teaspoon salt
  • 2 cups water
  • 2 tablespoons cold pressed sesame oil
  • ¼ cup nutritional yeast
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
2nd Set
  • ¼ cup psyllium husk
  • ½ cup ground almonds (almond meal)
  • ½ cup coconut flour
  • ½ cup cashews (cashew meal)
  • ½ cup GF flour
  • ¼ cup lucuma
  1. Blend the first set of ingredients in a high-speed blender.
  2. Grind the second set of ingredients in a food processor until the cashews are ground to flour.
  3. With the food processor turned on, pour in the mixture from the blender slowly, so that the 2 combine thoroughly.
  4. Transfer to a bowl and leave to stand for a few minutes, so that it thickens up.
  5. You’re now ready to spread into 3 to 4 individual naan breads on a nonstick dehydrator sheet, around 1cm (⅓”) thick. I like to make the outside edge a little thicker than that.
  6. Dehydrate at 115 degrees F for around 3 to 4 hours, until you can turn them over, removing the nonstick sheet to complete dehydration for another 3 to 4 hours.
  7. There’s a real sweet spot for dehydration here, where they’re still slightly moist inside, making them more spongy. You can always make one really small piece when spreading them out, so you can use to test how dry they’re getting.
Nutrition Facts

9 Servings
Amount Per Serving
  • Calories220.6
  • Total Fat11.8 g
  • Saturated Fat3.1 g
  • Polyunsaturated Fat1.0 g
  • Monounsaturated Fat4.3 g
  • Cholesterol0.0 mg
  • Sodium30.5 mg
  • Potassium211.1 mg
  • Total Carbohydrate23.2 g
  • Dietary Fiber10.0 g
  • Sugars2.6 g
  • Protein7.3 g
  • Vitamin A8.9 %
  • Vitamin B-1229.6 %
  • Vitamin B-6109.1 %
  • Vitamin C3.1 %
  • Vitamin D0.0 %
  • Vitamin E8.6 %
  • Calcium3.7 %
  • Copper10.8 %
  • Folate16.2 %
  • Iron5.0 %
  • Magnesium12.3 %
  • Manganese7.6 %
  • Niacin63.6 %
  • Pantothenic Acid3.5 %
  • Phosphorus8.6 %
  • Riboflavin127.3 %
  • Selenium8.4 %
  • Thiamin144.8 %
  • Zinc7.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tuesday, April 5, 2016

Date Sweetened Poppy Seed Dressing

The hubby is on a salad kick and wants a healthy poppy seed dressing but one that is still sweet

6 dates, soaked
1 tsp salt
1 tsp mustard powder
1/2 cup white vinegar
1 tsp grated onion
1/2 cup water
1/2 cup oil
1 TBS poppy seeds

Place everything in a high speed blender except the oil and poppy seeds. Blend for 20-30 seconds. Slowly pour in oil while the blender is on to make an emulsion. Stir in the poppy seeds by hand.