June 2018 potluck

This month's theme is, "Something someone who eats the SAD would like". The food was amazing. Jyl gave a wonderful and informative talk on glyphosate and GMO's.
Next month July 7th is Living Lasagna. Each person is responsible for a layer of the lasagna. It will be made on site. Here is the link to the recipes used last year. There will be a sign-up for this potluck.

We had

Raw Mediterranean Pasta

Corn Chowder 

1 t. garlic

1/2 t dried thyme

4 c corn kernels (organic)

1 T extra virgin olive oil

2c organic vegetable broth (low sodium)

1 mango

1 seeded jalapeno

4 mint leaves

Place ingredients in a food processor and process to a chunky chowder.

Hemp Tabouli from Raw Foods for Dummys
cauliflower was added















Bean Melenge

Ingredients:
1 can black beans
1 can kidney beans
1 large onion
several cloves of galric
mushroom broth
coriander, cumin, cilantro leaves
canned tomatoes with jalepinos
2 TBS tomato paste
water to desired consistancy
Directions: broth saute vegetables
stir in beans and tomatoes
add herbs

served of brown rice

Raw Vegetable Salad

Kale, Romaine, red cabbage, radishes, cauliflower, broccoli, carrots, red, yellow and green pepper, cucumbers, zucchini, green onions, celery, cooked beets
Dressings: lime, salt, garlic powder, mint, red wine vinegar, balsamic







Green Salad with blueberries and avocado dressing

Antipasto

the recipe was altered to fit the needs of the group
Dressing:
1 cup orange juice
2 TBS lemon juice
2 TBS water
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Vegetables:
1 pound frozen broccoli
2 cups frozen green beans
1 yellow squash, sliced
1 zucchini, sliced
2 cups snow peas
1 orange pepper, sliced
1 leek, sliced

Directions:
place all the vegetables in a large bowl, add whisked dressing over the vegetables, toss and allow to marinade overnight.

Mandarin Orange Cacao Cheesecake
mulberries were used int he crust instead of almonds

Hibiscus tea

Raspberry Pineapple puree