Stuffed Delicata Squash

We love fall and the winter squash. Tonight we are eating stuffed delicata squash with raw chili. The stuffed squash recipe is so easy!!!

Ingredients for the stuffing:
1 cup red lentils, rinse well and drain
1 cup wild rice, rinse well and drain
1/2 cup shiitake mushrooms, sliced
1/2 cup diced onions
1/2 cup diced red peppers
4 cups vegetable broth
2 TBS nutritional yeast

Directions: place all the ingredients in the rice cooker and cook.

2 delicata squash, halved and seeded
1/2 cup daiya cheddar cheese

Directions: fill the delicata squash "boats" with the stuffing, top with cheese. and bake at 350 for 45 minutes until soft..

Looked what the hubby grilled for dinner

Isn't it wonderful to have your my squeeze cook dinner while you are at yoga?
I had made Fully Raw Chili and asked that he bake sweet potatoes or potatoes for us to place the chili over; in addition, he grilled chicken, basting it with BBQ sauce topping with sliced apples and Mediterranean Steak Spice. I had to at least try the chicken and it was delicious!!! Thanks honey and you have leftovers for later this week!

October 2015 potluck

Our theme this month is fall foods. Several of us did a 5-day cleanse and some of the recipes are from the cleanse because they were so good. Next month's theme is at least one ingredient from the squash family (cucumber, zucchini, butternut, acorn, pumpkin...) and it doesn't have to be raw, just vegan.

WARM BRUSSEL SPROUTS SALAD WITH MUSTARD VINAIGRETTE

Makes 4 Servings

3 C Brussel sprouts, cut into quarters
1 pint (2 cups) grape tomatoes
½ C sliced red onion
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
¼ teaspoon salt
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
4 C chopped butter lettuce

directions:
1. Preheat oven to 375 degrees.
2. Combine Brussel sprouts, tomatoes, and red onion in a large bowl.  Add 1 tablespoon oil, 1 tablespoon vinegar, and salt; toss to coat evenly.  Arrange in a single layer on a baking sheet.
3. Bake 20 – 35 minutes, depending on taste, stirring once.  Let stand 10 minutes to cool slightly.  
4. Meanwhile, whisk water, mustard, honey, remaining 2 tablespoons oil and remaining 1 tablespoon vinegar in a large bowl until smooth and well blended.  Add vegetables, toss to coat evenly.  Note:  I doubled the vinaigrette.
5. Arrange lettuce on 4 plates.  Spoon vegetables evenly over lettuce.  
The recipe suggested that parmesan cheese would be good sprinkled over the top but I did not use.
Diabetes Self-Management, September, 2015

Celery Soup
Ingredients
celery
avocado
smoked paprika
Blend in a high speed blender





Kale Salad

Ingredients: 
• 1 large bunch of green kale 
Spicy Tahini Almond Dressing: 
• 4 tbsp raw almond butter 
• 2 tbsp raw tahini 
• ⅓ cup water (to thin) 
• juice of ½ lemon 
• 2 tbsp maple syrup 
• 2 tbsp nama shoyu, soy sauce or tamari 
• 2 tsp toasted sesame oil 
• 1 clove garlic 
• 1 thumb ginger (½ inch piece) 
• ¼ tsp cayenne pepper 
Directions: Tear kale into bite size pieces. With clean hands, massage dressing vigorously into kale until so (about 2 minutes). Massaging it is key! It so ens the kale and makes it easier to digest.

Napa Cabbage Salad










Raw Apple Crumble

Ginger Cookies
Ingredients: 
• ½ cup raw walnuts 
• ¼ cup raw pecans 
• 8-12 pitted medjool dates 
• ¼ inch fresh ginger, finely grated 
• ¼ tsp cinnamon 
• 1 tbsp blackstrap molasses 
• ½ tbsp coconut oil 
• pinch of sea salt 
Directions: Combine all ingredients in a food processor and pulse until a ball of dough is formed. Roll into 12 balls and press to flatten with hands. Freeze on parchment paper until ready to eat.

Pina-colata 

Ingredients:
Pineapple
coconut milk
banana
Blend in a high speed blender

Sparkling Apple Cider

Napa Cabbage and Bok Choy Salad

We were able to purchase a napa cabbage, red peppers, baby bok choy, grape tomatoes at the farmers' market. These are ingredients needed for an oriental salad.

Ingredients:
1 head napa cabbage, sliced
3 baby bok choy, sliced
1 red bell pepper, diced or sliced
3-4 scallions, sliced
1 beet, shredded
3 carrot, shredded
grape tomatoes (halved)

Combine in a large bowl

Dressing:
1 TBS sesame seed oil
1 TBS olive oil
2 TBS water
2 garlic clove
2 TBS maple syrup
2 TBS coconut aminos
4 TBS kombucha
1 scallion

Either whisk or blend. We blended

Top with nuts or seeds of choice. We used crispie pumpkin seeds

apple pie smoothie

One of our new fall favorite smoothies is an apple pie smoothie.

Ingredients: 
2 apple, chopped
1 kale leaf
1 cup sparkling apple cider kefir
1 inch vanilla bean
½ inch cinnamon stick
Very thin slice of fresh ginger (the equivalent of a “pinch”)
Pinch of nutmeg
Pinch of Celtic sea salt
2 tablespoons ground flaxseed

Blend all ingredients until smooth; add ice if desired.

for more calories we added 1 cup of pumpkin

Sparkling Apple Cider

Fall is my favorite time of year. We tried to eat a large portion of our diet seasonally in addition to being mostly raw. This year we thought we would even do this with our water kefir.

Ingredients:
3 cups water kefir ready for second fermentation
1/4 cup apple juice or cider
1/2 cinnamon stick
a small piece of nutmeg
2 whole cloves

Directions:
combine all the above ingredients in a 1 quart mason jar and seal with a plastic lid. Leave on the counter for a day and then refrigerate.

Raw Tomato Soup

We are joining Whitney Paige in her 5 day vibrant cleanse but putting a more raw twist to it.
Dinner for the first day is Tomato Soup with Grilled Avo Sandwiches.
We made a raw tomato soup version and used our raw onion bread with an herby almond spread.

Ingredients: serves 4
2 lbs Roma tomatoes
1 garlic clove
1 celery stalk
1/4 cup onion
1 cup soaked sundried tomatoes, save the soaking water
1/2 cup cashews, soaked at least 1 hour, drain, rinse, and drain, or hemp seeds, no need to soak
2 dates
salt and pepper to taste
1/4 cup fresh basil, divided saving some to garnish with fresh leaves
Directions: add everything to the high speed blender using soup cycle including 1 cup of the tomato soaking water.

Tomatoes release the lycopene  when heated. The high speed blender gets warm enough to release it and cool enough to stay raw.