Sweet potato orange cream sickle smoothie

We don't know what is happening to the hubby, He sent this recipe from WRAL for us to try. We altered the recipe to fit our needs. This is delicious!!!

ingredients

1 small raw sweet potato
6 oz homemade almond yogurt

Splash of vanilla extract

 2 fresh naval oranges
2-4 dates
a pinch of vanilla bean

Blend until smooth.

Chili Stuffed Poblano Peppers

The Farmers' Market had poblano peppers 5 for $2. We made stuffed poblano (and sweet) peppers topped with chili. Even the hubby thought these were amazing!!!

Ingredients:
Peppers:
4 poblano peppers, halved length-wise, seeded and ribbed
2 sweet peppers, halved

mild version

Quinoa:
1 cup quinoa soaked, drained, rinsed, and drained
2 cup water
season to taste (we used 1/2 tsp of cumin and 1 tsp chili powder)
boil the quinoa and water, reduce heat, cover and cook for 10-15 minutes until done.

My husband's chili recipe:
1 quart of each homemade chili of choice (the hubby wanted it with beans, beef and spicy, we wanted it with mushrooms and beans, mild and spicy, so we did three pans)

Stuffing for all 6 peppers:
cooked quinoa
1/2 -1 tsp cumin
1 cup daiya Jack or Cheddar cheeze
1 clove garlic, minced
salt and pepper to taste
Combine the ingredients in a bowl and mix

Stuff the peppers and place on top of the chili. Pour more chili over the stuffed peppers. Sprinkle with another 1 cup of cheeze.
Bake covered for 45 minutes at 350. Uncover and bake another 15 minutes.

My husband's chili recipe

It is after Labor Day so it is almost chili weather. This is the hubby's chili recipe he entered in the Parade Magazine in 1996 or 97. He didn't win, but it was published on PM's website.

Ingredients:
1 pound of beans (we use a combination of adzuki, black and garbanzo), soaked overnight or all day, drained, rinsed, drained
1 TBS molasses
1/2 cup red wine
2 14.5-oz cans  tomatoes
1/2 cup Worcestershire sauce (we use coconut aminos due to soy and seafood allergies)
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp paprika
1 tsp black pepper
2 TBS chili powder
1 TBS cacao nibs or shaved unsweetened chocolate
2 sweet onions, diced
3-4 cloves garlic, minced
1-2 jalapeno,seeded and ribbed (if spicier leave seeds), diced
2-4 peppers, diced  (we split them between sweet and poblano, we start with 2 until the pot is full)
2 serrano  (for those who like it hotter, we added these to the divided beef pot)
cayenne to taste (we added these to the divided beef pot)
another can of stewed tomatoes

We divided this after it has cooked about 8-10 hours or overnight. In one crockpot, we will added 1/2 pound browned stew beef, a 1/3 of a can of stewed tomatoes, another jalapeno and a serrano pepper. The other two we added 1/2 pound sauteed crimini mushrooms, a 1/3 of a can of stewed tomatoes to each pot, plus adding a couple of rings of jalapenos and serrano for a medium chili to the center one. We continue cooking these another 6-10 hours.

BBQ wings, cauliflower and chicken

The first time we saw using cauliflower in place of wings was at buffalo-cauliflower-wings-with-avo-ranch-sauce/.
We used our own wings BBQ sauce. It isn't raw but is so good.
We drenched the cauliflower in BBQ sauce and placed them in the dehydrator for a couple of hours. These were delicious!

The chicken wings were baked, fat poured off, and then placed them in the BBQ sauce in a crockpot until ready to serve. Our boys love these!!!
We served them for our Labor Day gathering.

Chinese water spinach

Our new ingredient this month is hollow stem or On Choy.  It has a mild taste with a little crunch. The stems and leaves are to be eaten. We had it stir-fried with coconut aminos, shiitake mushrooms, zucchini, onions, garlic, peppers, and a squeeze of lemon juice. It was also delicious in breakfast smoothies this morning. We are so thankful it was recommended this morning at the farmers' market.

September 2015 potluck

 This month's theme is a taco bar, one of the group's favorites.

We served walnut taco meat, with a cilantro sour kreme, nacho cheeze, mango salsa, and guacamole on romaine leave wraps. For dessert we had cacao tacos and drank hibiscus tea.







romaine leaf shells






The walnut taco meat is from Ani's Raw Food Essentials, page 146.
2 cup soaked and dehydrated walnuts
2 tablespoon extra virgin olive oil
2 tablespoon ground cumin
4 teaspoons ground coriander
2 teaspoon liquid aminos (Braggs or coconut)
1/2 teaspoon salt
we added 1 tsp of chili powder
pulse all ingredients in the food processor

Cilantro sour kreme:












The nacho cheeze is from Raw Foods for Dummies, page 274.
1/2 cup raw cashews, soaked for 4-6 hours, rinsed and drained.
1/2 cup shredded carrot
1/4 cup filtered water
1 tablespoon nutritional yeast
1 teaspoon chili powder
1 teaspoon lemon juice
1/2 teaspoon salt
1 clove garlic
1/4 teaspoon onion powder
1/4 teaspoon cumin
Place all the ingredients in a high speed blender and blend until smooth.

guacamole:
avocado
tomatoes
onions
lemon juice
garlic



mango salsa:

Here is the recipe for the cacao tacos

Cacao Tacos

Our raw potluck theme this month is tacos. Faith and I made a double batch of chocolate-tacos the morning of the potluck. We used our almond ice cream recipe adding chocolate chips and mint instead of the recipe from raw food magazine.  We also made our caramel and cacao sauces from the almond ice cream link. Faith had to leave for a memorial service, so she made hers using a banana. Thanks Faith for spending the morning with us!!!

Ingredients for the Chocolate taco shells

cacao taco dessert shells

• 1/2 cup ground flax seeds ($.25)
• 1/2 cup water
• 2 ripe bananas ($.30)
• 4 tablespoons cacao or cocoa powder ($.80)
• pinch salt
• we added a tsp of vanilla for a double recipe
• 
  

Direction for the Shells

1. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey.
2. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly.
3. Use 1/4 cup and spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up.
4. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature.

the mint chocolate chip almond ice kreme

1.