Saturday, October 1, 2016

October 2016 Potluck

This month's theme is breakfast. November's theme is fall fruits and vegetables. They can be cooked or raw, but must be gluten-free and vegan. We will also be looking through Cherie's Favorite Holiday Recipe ebook
Betty has a great idea for dessert!!!

Granola with Almond Milk
1 ½ c raw rolled or old fashioned oats
1 c almonds soaked 8 to 12 hrs., drained and coarsly chopped
¾ c chopped walnuts
½ c unsweetened coconut flakes
¾ c pitted dates, soaked ½ hour then drained
¼ c maple syrup
1 T lemon juice
2 t. vanilla extract
1 t. cinnamon
½ c raisins

Mix oats, almonds, walnuts and coconut in a large bowl and set aside

In a high speed blender or a food processor, combine dates, maple syrup, lemon juice, vanilla and cinnamon. Process until smooth, adding water if needed to blend well. Add this date mixture to the oat nut mixture and mix until coated and well combined.

Spread the granola mixture over mesh lined dehydrator tray. Dehydrate on 110 degrees for 20 to 24 hours until completely dry. Cool and add raisins. Store in sealed container in refrigerator.

Apple Crepes with Lemon Cream and raspberry sauce
Apple crepes with Hazelnut Cream and whipped cream

Apple Crepes
1 apple, cored and diced
1/2 cup flax meal
2 TBS agave
1/2 cup water
Directions: use a high speed blender to blend smooth. Divide the batter into quarters and spread evenly on a dehydrator sheet liner. Dehydrate at 104 for 4-6 hours. The crepes can be flipped and dried another couple of hours

Lemon Kream
1 cup cashews soaked, 2-4 hours, drained, rinsed and drained
1/2 cup lemon juice
1 tsp lemon zest
1/4 cup water
Directions: place all the ingredients in a high speed blender. Blend until smooth.

Raspberry Sauce
2 cups raspberries
¼ cup dates
Directions: blend in a high speed blender until smooth.

Hazelnut Kream
1 cup hazelnuts, soaked 1-2 hours, drained, rinsed and drained
2 TBS cacao powder
2 TBS agave
1/2 cup water
Directions: place all the ingredients in a high speed blender and blend until smooth.

Whipping Kream

Flax Oatmeal
Raw Food Breakfast -
Oat Meal
Serves 2
2 apples
1 banana
1 tablespoon golden flax seed
2 teaspoons cinnamon
Pure water
Put the flax seeds in the purified water and let sit overnight.
Peel the apples and cut them in smaller parts (for the blender). Peel the banana en break in parts. Rinse the flax seeds.
Put all ingredients in a blender. This can be a hand blender or high speed blender such as Vitamix. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Biscuits, butter and jam
2 cups buckwheat crispies (corn meal can be used instead for corn biscuits)
¼ cup flax meal
¼ cup apple sauce
1 tsp apple cider vinegar
1 tsp salt
1 ½ cup water
grind buckwheat to powder in coffee grinder
mix in flax meal
add applesauce, apple cider vinegar, and salt mix
add water and mix doughy batter
1/3 scoop batter biscuit shape (~10)
1 tray dehydrator 8-10 hr

Fruit Spread
2 cups strawberries
¼ cup dates
2 TBS chia seeds
food processor keeps for 2-3 days

Vanilla Butter  (from Ani's Raw Food Essentials p. 98)
½ cup coconut butter
1 TBS vanilla
1 tsp agave syrup

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