Non-Salmon Pate Tomato Sliders

We have loved the book Raw Food for Dummies. We made the Non-Salmon Pate Tomato Sliders today. We omitted the seaweed as our son has an allergy to it. We highly recommend purchasing this book.

The Non-Salmon Pate recipe can be seen here
http://books.google.com/books?id=WGr5BMpSBh0C&pg=PA251&lpg=PA251&dq=non-salmon+pate+tomato+slider+recipe&source=bl&ots=bAYbS5FM73&sig=7VIo0GiLDBqNm7-isDRhOHu5og8&hl=en&sa=X&ei=5XqoU7u8JcaSyAS13YK4Cw&ved=0CB0Q6AEwAA#v=onepage&q=non-salmon%20pate%20tomato%20slider%20recipe&f=false

The Creamy Dill Tartar Sauce can be seen here
http://books.google.com/books?id=WGr5BMpSBh0C&pg=PA251&lpg=PA251&dq=non-salmon+pate+tomato+slider+recipe&source=bl&ots=bAYbS5FJ75&sig=p0vPhV3bP0LuS-nTzDR6Z2z0PsY&hl=en&sa=X&ei=unmoU8OHLIysyASP6YCoAg&ved=0CB0Q6AEwAA#v=onepage&q=creamy%20dill%20tartar&f=false

Hibiscus Pomegranate Cooler

We purchased hibiscus tea bags after watching a class concerning snacks for children. Hibiscus tea is used as a kool-aide alternative and is loaded with vitamin C. We found this recipe from Dr Andrew Weil's site. We LOVE fruit in our drinks!!!

Hibiscus Pomegranate Cooler

Ingredients

6 hibiscus tea bags 4 cups cool water for sun tea 1/2 cup unsweetened pomegranate juice Spritz of fresh lemon juice 1 orange, sliced into rounds 2 sprigs fresh mint 8 frozen strawberries 12 frozen blueberries

Instructions

Put the tea in a quart size mason jar and leave it outside for a few hours.  Stir in the pomegranate juice, lemon juice. Add the orange slices and mint and refrigerate for at least one hour, until well chilled. Add the frozen strawberries and blueberries to individual glasses when serving. Prep time: five minutes Cook time: one hour for chilling Storage: Store in an airtight container in the refrigerator for up to four days

http://www.drweil.com/drw/u/RCP02410/Hibiscus-Pomegranate-Cooler.html

Raw Blackberry Cobbler

On our run this morning we past several blackberry bushes with a multitude of blackberries. On the return home we stopped to pick them.
We decided to use them to make Raw Blackberry Cobbler from  http://www.rawfoodrecipes.com/recipes/raw-blackberry-cobbler.html

Ingredients

Crumble

2 cups walnuts (soaked overnight & dehydrated back to dry)

1/2 cup coconut flakes

4 dates, pitted

1/2 tsp vanilla extract (or powder)

Pinch Himalayan salt

Filling

3 cup fresh blackberries

6 dates, pitted

3 Tbsp raw honey

Methods/steps

Crumble

1) In a food processor, start with the dry crumble ingredients first (walnuts, coconut, salt).  Process down to a fine crumble, do not overprocess.

2) Add dates and vanilla and continue to process until the dough starts to fold in on itself.

3) Transfer 1/2 of the mixture into a bowl and set aside.  The remaining half, press into a 9x9 square cake pan to form a crust. 

Filling

1) Add 1-1/2 cup blackberries back into the food processor, along with dates and honey.  Process until well incorporated.

2) Add the remaining blackberries and pulse two or three times leaving many of the chunks intact.

Pour the blackberry filling over the crust in the cake pan, and top with the remaining crumble that was set aside.  Gently press through the crumble to expose some of the filling underneath.

Raw Jicama Fries

At the farmers market this morning, we found jicama for a $1 a piece. We HAD to make Jicama Fries. This recipe is from The Complete Book of Raw Food, edited by Julie Rodwell, page 138. They are wonderful!!!

Jicama Fries
Ingredients:
1 pound of jicama sliced to look like french fries
2 TBS olive oil
1 TBS papriki
1 TBS onion powder
sea salt to taste
Directions: combine the fries with the spices and oil.

Ketchup
Ingredients
1/4 cup onion powder
1/2 cup sun-dried tomatoes (soaked for 2 hours)
1/4 apple cider vinegar
1/4 cup raisins
1 TBS sea salt (we used half the amount)
Directions: blend everything in a high speed blender.

Raw Buckwheat Porridge

We are eating raw breakfast options from Raw Foods for Dummies this summer and LOVE the raw cinnamon oatmeal!!! It is very similar to this buckwheat version, but the oatmeal uses apple instead of coconut. Our son preferred the apples over the coconut.

Serves 2

• 1cup raw buckwheat groats, soaked overnight, drained, and rinsed
• 1/2cup almond milk
• 2 tablespoons maple syrup
• 1/2teaspoon cinnamon
• 1/2vanilla bean, seeds scraped out, or 1/2 teaspoon vanilla extract
• 1/2tablespoon ground flax meal
• Pinchsea salt
• 1/4cup shredded, unsweetened coconut (or half an apple)

1. Place the buckwheat groats in a food processor and pulse a few times to break down. add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining).
2. Pulse in the coconut and adjust seasonings. Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.

http://food52.com/recipes/28895-raw-buckwheat-breakfast-porridge

Salad dressings for my hubby

My husband doesn't like but a few salad dressings and we want him to enjoy salads. He loves the Paul Newman SW dressing and Honey Mustard. We were able to find knock-offs that he enjoys.

Paul Newman SW dressing:

• 1/4 teaspoon(s) Chili Powder
• 1/4 teaspoon(s) Cider Vinegar
• 1 dash(es) Cumin
• 1 dash(es) Garlic Powder
• 1/4 teaspoon(s) Lime Juice 
• 1 dash(es) Onion Powder
• 2 tablespoon(s) Ranch Dressing 
• 1 tablespoon(s) Sour Cream 
• 
  
• Directions: whisk together all ingredients in bowl until smooth.
• http://www.myrecipes.com/recipe/southwest-dressing-copycat-of-newman-s-own-167367/

Honey-Mustard Dressing

• Ingredients:
• 4 Tbs. cold-pressed olive oil

• 1 Tbs. apple cider vinegar

• 2 tsp. raw honey or agave nectar

• 2 tsp. Dijon mustard

• 
  

• Directions: whisk together all ingredients in bowl until smooth.

http://www.vegetariantimes.com/recipe/honey-mustard-broccoli-salad/

Raw Tortilla recipes

Preparing for the July "Taco" salad potluck, we are searching for Raw Tortillas.

Soft Corn Tortilla

This recipe is from Ani's Raw Food Essentials by Ani Phyo, page 172. We quadrupled the recipe below and made 34 small tortillas. They seem to freeze well. The sweet corn makes these very sweet.

Ingredients:

1.5 cups corn kernels (fresh are best but frozen can be used)

1/2 cup flax meal

3 TBS olive oil

3/4 cup filtered water

Place all the ingredients in a high speed blender

1/4 cup of the dough makes 1 small tortilla.You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 5-6 hours. Flip for another 5-6 hours.

Raw Tortilla Recipe

This recipe is from The Complete Book of Raw Food, edited by Julie Rodwell, page 194 has an easy recipe. Our son LOVES these!!!

Ingredients:

• 2 carrots
• 2 zucchini
• 1 cup water
• 2 avocados
• 1 tablespoon lemon juice
• 1 teaspoon Celtic sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 
  
Blend in blender.
Lastly add:
• 2 cup flax meal 
You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours. note: if they get to hard put them in a plastic sack and they should soften up.

Green Tortillas
For those who want salt-free with more greens, a similar recipe was found at http://raw-food-diet-inspiration.com/raw-tortillas.html/

• 1/2 green pepper or red pepper
• 1/2 cup spinach (we used de-ribbed Swiss Chard)
• 2 carrots
• 2 zucchini
• 1 cup water
• 2 avocados
• 2 teaspoons lemon juice
• 1 celery stick
• 1 handful of fresh cilantro or parsley
• 2 green onions

Blend in blender.
Lastly add:

• 1 1⁄2 cup flax meal (3/4 cup flax seeds ground).

You can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours. note: if they get to hard put them in a plastic bag and they should soften up.

Raw Snow Pea Asian Salad

With all the snow peas we are harvesting while trying to stay raw, we found this recipe. We altered it to fit our needs.

Ingredients:

• 1 red or yellow bell pepper, chopped
• 2 ribs celery, diced
• 3/4 cup chopped snow peas
• 3 green onions (scallions), chopped
• 3 tbsp chopped fresh cilantro
• 1 tbsp balsamic vinegar
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp cold-pressed sesame oil
• 1/4 tsp sea salt, or to taste 

Preparation:

In a large bowl, combine the bell pepper, celery, snow peas, corn, green onions and parsley.

In a separate small bowl, whisk together the remaining ingredients and drizzle over the vegetable mixture, tossing well to combine. Season with sea salt, to taste.

If you have time, chill before serving, to allow the flavors to blend together, and gently toss again, just before serving.

The original recipe is from http://vegetarian.about.com/od/rawfoodsrecipes/r/rawsalad1.htm

Raw green bean salad

We are harvesting our green beans, carrots, and green onions. We found this recipe and altered it to fit our needs and ingredients on hand.

Ingredients:

• 5 cups green beans
• 2 cups carrot sticks
• 1/4 cup diced scallion
• 2 tablespoon sesame oil
• 1 1/2 tablespoon grated ginger
• 2 tablespoon coconut liquid aminos
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 2 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• sesame seeds to sprinkle on top

Place the green beans, carrots, and scallions in a large bowl. In a separate bowl, whisk the remaining ingredients together until well combined. Pour over the vegetables and stir well to coat. Wait at least 10 to 20 minutes before adjusting the flavor as the spices and ginger flavors will enhance over time. If not serving immediately, refrigerate in an airtight container.

The original recipe is from http://vegetarian.about.com/od/rawfoodsrecipes/r/green-bean-salad.htm

Hemp Hummus

High Protein Hemp Hummus (vegan, gluten free, soy free, oil free)

Makes 4-5 servings

1/4 cup shelled hemp seeds
1 can chickpeas, drained, or 2 cups freshly cooked (heat before blending for ideal consistency)
1/2 tsp salt (or to taste)
2-3 tbsp freshly squeezed lemon juice
1 small clove garlic, minced
1 tbsp tahini 
1/2 tsp cumin
Water

1) Place the hemp seeds in the bowl of a food processor and grind till powdery.

2) Add the chickpeas, salt, lemon, garlic, tahini, and cumin, and begin to process. Add water in a thin stream (stopping to scrape the bowl a few times) until the mixture is smooth and creamy.

3) Garnish with hemp seeds and serve.

http://www.choosingraw.com/high-protein-hemp-hummus/

June potluck

We have started focusing on preparing meals as a community. Each person brings an ingredient or two and as a community we prepare the meal. It has been a true delight to work together each month with the meal preparation.
This month we made the Raw Pad Thai using the recipe from The Complete Book of Raw Food, edited by Julie Rodwell, pages 245 and 301
A link to the recipe is http://heal-thy-self-cb.blogspot.com/2014/05/raw-pad-thai.html

The alteration to the sauce was to substitute tahini for almond butter. The sesame gave it a more authentic taste. We also had local seasonal strawberries.

Next month we are making Raw "Taco" Salad.