Jicama Mango Rice

We love jicama and made Jicama Mango Rice as a side for our taco dinner tonight. It is delicious!!! With a food processor this is so easy and only took 10 minutes.

Ingredients:
1 jicama, cut with the "S" blade of the food processor
1 cup mango, diced
1/4 cup cilantro, sliced
2 TBS lime juice
1/4 tsp cumin
salt and pepper to taste (but not needed)

Directions:
1. peel and large dice the jicama. Using the "S" blade chop the jicama into rice like pieces. Put into a bowl.
2. dice the mango and add tot he jicama
3. stir int he cumin, lime juice, and cilantro
4. Serve or refrigerate until ready to serve.

Oil-free Greek Salad Dressing

I went to a wonderful Greek restaurant this week and was disappointed to see the salad dressing on the table 3/4 olive oil, red wine vinegar and spices. Before I go again I wanted to have my own. This is what we made


ingredients:
1/2 cup red wine vinegar
1/4 cup lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp onion powder
3 cloves garlic or 1 tsp garlic powder (to hand shake)
2 TBS tahini
1/2 tsp salt
1 tsp pepper
1/4 cup water or the water from a jar of olives
1 tsp miso

Place all ingredients in a blender. Blend until smooth. If using garlic powder instead of cloves, it can be hand-shaken.

WFPB Vegan Corn Muffins

Ingredients:
1/2 cup aquafaba
1/2 cup applesauce
1 cup almond milk
1 cup gluten free flour
1 cup corn meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup corn kernels
2 TBS date or maple sugar


Directions:
1. Preheat oven 375. Line 12 muffin tins with parchment liners
2. lightly whisk the aquafaba, applesauce, and almond milk (wet ingredients)
3. fold in the corn meal, gluten free flour, baking soda, baking powder, salt, sugar (dry ingredients). Don't over mix
4. fold corn kernels
5. Pour batter into 12 muffin tins
6. Bake 20 minutes

April 2018 Whole-food, Plant-based, Gluten Free Potluck

This month's theme is wraps. As part of our education, we watched Olive Oil & Artery Function
May 5th, our next potluck, the theme is Whole Food, Plant based, gluten free Cinco de Mayo. Jyl will be presenting on glyphosates in our food.

Our menu consisted of

Falafel Wraps
The Falafels were a mix from Trader Joe's. They were served on romaine leaves with a cashew based tzatziki sauce

Curried Chickpea Wraps
This recipe was from How Not to Die Cookbook by Dr Michael Greger

Hummus  Wraps
Hummus served on Endive leaves topped with pea sprouts and paprika

Moroccan Wraps
This recipe is from Dr. Neal Barnard's Cookbook for Reversing Diabetes.
MOROCCAN BEAN SALAD
Cookbook for Reversing Diabetes by Dr. Neal Barnard, pages 90 and 91
Makes 4 servings
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked grain, such as brown rice
or quinoa)
1 cup diced red pepper
½ cup diced raw zucchini (can substitute cucumber)
1/3 cup chopped dried apricots
1/3 cup green onions
2 cups roughly chopped baby spinach
½ cu Moroccan Salad Dressing
Sea salt to taste
Freshly ground black pepper to taste
In a large bowl, combine the chickpeas, beans, red pepper, zucchini, apricots, onions, and
spinach. Toss to combine. Add the dressing, and toss to coast. Taste, add more dressing if
desired, and season to taste with salt and black pepper. Serve, or cover and refrigerate for
several hours.
Nutritional Facts per serving: 278 calories, 13 g protein, 50 g carbohydrates, 15 g sugar, 4 g total
fat, 15 g fiber, 527 mg sodium
MOROCCAN SALAD DRESSING
Makes 5 servings (about 2/3 cup)
¼ cup lemon juice
¼ cup water
1 tablespoon tahini
1 ½ tablespoons pure maple syrup
2 teaspoons roughly chopped fresh ginger
1 very small clove garlic
¼ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon sea salt
Combine all ingredients in a blender and puree until smooth.
Nutritional Facts per 2 tablespoon serving: 36 calories, 1 g protein, 6 g carbohydrates, 4 g sugar,
2 g total fat, 1 g fiber, 227 mg sodium

Dessert Crepes 
These are topped  with all fruit raspberry preserves