Raw Oatmeal Cookies

This recipe is from Jennifer Cornbleet with a few alterations to fit our needs and taste. Thanks Faith for your help today!!!

Raw Oatmeal Cookie Bites

Yield: 12-15 cookies

3/4 cup rolled oats

3/4 cup raw cashews

10 pitted medjool dates

1 tablespoon melted coconut oil, we used cacao butter instead

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup raisins, currants, or vegan chocolate chips (optional)

Put the oats, cashews, and dates in a food processor and pulse until finely chopped. Add coconut oil, maple syrup, vanilla, cinnamon, and salt, and process until the mixture sticks together. Add the optional raisins and pulse to combine.

Form the mixture into small balls and dehydrate for several hours. Stored in a sealed container in the refrigerator, Raw Oatmeal Cookie bites will keep for 2 weeks in the refrigerator and 2 months in the freezer.

Thanksgiving Dinner Italian Style 2015

 We have made our Italian Style Thanksgiving Feast a tradition in our home. Many of the dishes are the same as last year. 

antipasto platters

Course 1: Antipasto platter consisted of a nitrate free chorizo, olives and artichokes. The vegan one was a raw vegetable antipasto platter  consisting of onion, zucchini, mushrooms, red pepper, and green beans in a orange marinade.
The wine for this course is a pinot grigio






Course 2: Salad consisted of mixed greens and radishes from our garden, red peppers, carrots,, cucumbers, and sprouts.
The wine for this course is a pinor noir







Course 3: Last year the guys "complained" that there was no turkey, so this year instead of chicken soup we made turkey soup. For the vegans we made Black Forest Mushroom Soup.

Black Forest Mushroom

The wine for this course is a Sauvigon blanc

Turkey

Course 4: Rice pasta with a living tomato sauce
The wine for this course is Chianti

braciole

Course 5: For a main dish we served braciole stiffed with ricotta cheese and a herb mix, as well as a raw zucchini manicotti

Zucchini manicotti

The ricotta cheese recipe is

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 probiotic capsule
1 cup filtered water

green beam casserole

Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.
As a side we had raw green beans casserole, using celery instead of mushrooms.
The wine for this course is Sangiovese

Course 6: Fruit and cheese platter was served. We used a soft cheese, as well as an almond feta served with pitted dates, raspberries, and pear slices
The wine for this course is Riesling



Course 7: Dessert is Raw Raspberry White Chocolate Tort using cacao butter instead of coconut oil, served with sparking apple or lemon kefir, herbal teas, and coffee.

Happy Thanksgiving Everyone!

12-Genius Foods

This is a wonderful chart on 12-Genius Foods from Steph Jackon

The foods included are blueberries, broccoli sprouts, cabbage, celery, chia seeds, kale, peppermint, pumpkin, rosemary, spinach, tomatoes, and walnuts. Ir lists the nutrients provided as well as other health benefits.

Black Forest Mushroom Soup

This recipe for Black Forest Mushroom Soup is for Dr Fuhrman's website. We altered it to fit our needs.

Serves: 5

• 2 tablespoons water
• 2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced 1/4 " thick
• 2 cloves garlic, minced or pressed
• 2 teaspoons herbes de Provence
• 4 cups carrot juice (5 pounds of carrots, juiced)
• 6 cups vegetable broth
• 2 carrots, coarsely chopped
• 2 medium onions, chopped
• 1 cup chopped celery
• 3 leeks, cut in 1/2-inch-thick rounds
• 1/2 pound rice pasta
• 1 cup dried lentils, rinsed and drained
• 1/4 cup raw cashews
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 5 ounces chopped kale
• 1/4 cup chopped fresh parsley

Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.

In a large soup pot, bring the carrot juice, 1 quart cups of broth, carrots, onion, celery, leeks, pasta, and lentils to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a food processor or high-powered blender, puree the cashews and remaining 2 cups broth. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the remaining herbs, mushrooms, kale and parsley. Heat until the kale is wilted. 

Raw Apple Cranberry Cobbler

With cranberries available this time of year, we wanted to make a low fat, high fiber Raw Apple Cranberry Cobbler. This recipe is so easy. You will need a food processor.

Ingredients:
Crumble
1 1/2 cups of dried mulberries
6 pitted medjool dates
1/4 teaspoon vanilla extract
Pinch of salt
juice of half a lemon, 1-2 TBS
In a food processor, chop all ingredients together into a crumbly, but moist texture. Set aside in a bowl.

Apple filling
9 organic apples (organic are usually a little smaller, if using large apples, 6 should do), cored and quartered
1/2 cup raw cranberries
6 pitted medjool dates
½ teaspoon of cinnamon
Pinch of sea salt
1/2 tsp vanilla
juice of half a lemon, 1-2 TBS

In a food processor pulse 6 of the apples and cranberries into small chunks and transfer to a mixing bowl. Don’t pulse too much. Process the remaining 3 apples with the dates, cinnamon and salt, until smooth (like applesauce).
Mix both together and spread into the bottom of a 9x9" pan and then sprinkle the crumble on top.

raw-vegan-creamy-pasta-alfredo

This recipe is altered from Raw-vegan-creamy-pasta-alfredo

Alfredo Sauce Ingredients:

• 1/2 cup pine nuts
• 1/4 cup macadamia nuts
• 2 T lemon Juice
• 1 clove garlic crushed
• 1/4 t sea salt
• 1/2 t onion powder
• dash of white pepper
• dash of nutmeg
• 1 T tahini
• 1 t miso
• 1 T nutritional yeast
• 1 small zucchini (we used the ends from the zucchini that we spiralized)
  
  Blend pine nuts, zucchini, lemon juice, garlic, onion powder, nutritional yeast, salt, white pepper, nutmeg, tahini, and miso in a high speed blender until smooth and creamy.  

For zoodles we spiralized 4-6 zucchini. This served 2 as a main dish and 4 as a side.

To serve warm we plated this and placed it in the dehydrator for 1 hour..

Raw Potluck November 2015

This month's theme was to use at least one ingredient from the squash family

As usual everything was delicious!

Our December Potluck is the 5th. The theme is a holiday dish.

Zucchini Hemp Casserole

Hemp Tabouli
Ingredients:
1/2 cup hemp seeds
1/2 cup cucumber, diced
1/2 cup parsley, minced
2 TBS olive oil
2 TBS green onion, sliced
2 tsp mint leaves minced
1 TBS lemon juice
1 clove garlic, minced
1 cup chickpeas, canned, drained
salt and pepper to taste

Spinach salad with apples and cucumbers with

a balsamic dressing

The Spectacular Broccoli Salad was a take off from Kris Carr's recipe
Pomegranate seeds were used instead of goji berries, cauliflower was added as was chayote squash






Almond Butter Cacao Cupcakes

Lemon Kefir/ Kombucha Tea (from one of our  Healthy Self students)