Sunday, September 4, 2016

September Potluck 2016

Our theme this month is appetizers. What a great theme to kick off college football weekend!!!!
Next month is a breakfast theme.

We had to start with petite desserts

Blueberry Cacao Cups
frozen blueberries
cacao powder
shredded coconut

Oat Cranberry Truffles
She used pistachios, almonds, and pine nuts, cranberries, molasses (did not have maple sugar),coconut oil, and  oats.  No chocolate outside as she did not have the ingredients.  :(

She uses jicama as the "wrapper"
asparagus and dill with an Avocado Dip
carrots and cucumber with an Asian Dip

Mini Buckwheat Pesto Pizzas
Macadamia & Cashew Herb Cheese

This is a fresh herbed cheese similar in flavor to a herbed Boursin ™ cheese. You can use it in
lots of ways: as a dip, spread, in ravioli and in our zucchini cannelloni (see page 188). Make
time: 20 minutes | Soak time: 2– 4 hours | Equipment required: blender or food processor
1 cup cashews (soaked 2– 4 hours)
1/ 2 cup macadamia nuts (soaked 2– 4 hours)
1/ 2 cup filtered water

1/ 4 cup lemon juice
2 tsp nutritional yeast
1 tbsp finely chopped chives
1 tbsp finely chopped tarragon
1 tbsp finely chopped parsley
1 tbsp finely diced shallot
1 tbsp finely chopped chervil
1/ 3 tsp sea salt

Drain the soaked nuts and rinse thoroughly. Place in a food processor (you could use a blender but this will require more water to get it moving and create a runnier cheese) with the water, lemon juice and nutritional yeast and mix until smooth. Finely chop all the herbs and fold in, add sea salt. Add any additional sea salt and cracked pepper to taste. Will keep in the refrigerator for 3– 4 days.
May, Megan. Raw Organic Goodness

Tapenade with baby bell peppers 
She added broccoli to the second one and adjusted the spices a little. 

Ants on a Log
Celery sticks
almond butter
organic raisins

Watermelon Gazpacho

3 lbs Watermelon, (or as much as you want)  rind removed
1 unwaxed cucumber cut in small chunks
1 yellow or red tomato cut in chunks
1 seeded red or yellow bell pepper cut in chunks
1 or 2 c. fresh orange juice
1 T fresh lemon juice
chopped cilantro or basil (fresh)
DO NOT USE FOOD PROCESSOR FOR WATERMELON!!!!!  Chop watermelon into very small pieces to get around 3 cups including juice and place in a large bowl.
Chop the cucumber, tomato and bell pepper finely (you can use a food processor but I chopped by hand) and add to the watermelon.  Stir in the orange and lemon juices and stir well.  Top with the chopped herb.  You can serve immediately or refrigerate up to 24 hours.

This recipe is from Fully Raw Christina

Artichoke Dip with onion crackers, carrot and jicama chips

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