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

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