Cacao Covered Almond Cookies and Mock "Reese's " Cups

We are always trying to create new recipes using almond pulp. The cookie bases can be made and frozen. These store for several months

Cacao Covered Almond Cookies and almond "reese's" cups
Cookie base (24-32 cookies)
1 cup cashews
1 cup almond pulp
1/2 cup black sesame seeds, ground into a powder
1/4 cup agave nectar
4 soft pitted dates
1 tsp. vanilla
dash of sea salt
In a food processor, grind cashews, almond meal and ground sesame until it reaches a flour-like consistency. Add the agave, dates, vanilla and sea salt, and process to create a ball of dough.
Flatten the dough into a sheet, and cut out cookie-sized circles. "Bake" the cookies in your dehydrator until crisp.

Almond filling (24-32 cookies plus 24 "reese's" cups)
3/4 cup almond butter
1/4 cup tahini
1/4 cup agave nectar
1 Tbsp. lucuma
1 Tbsp. maca powder
1/2 tsp. vanilla
dash of sea salt
In the meantime, combine all the filling ingredients in a bowl. Top each cookie with the filling in a mound shape. 

Cacao ganache: (12-16 cookies plus 24 "reese's" cups)
We made this 3 times freezing the "reese's" cups between the bottom layer with the almond butter mixture and the top layer
1/8 cup maple syrup or agave
1/4 cup cacao powder
1/4 cup cacao butter, melted
1 TBSP lucuma powder
pinch salt
1/2 tsp vanilla
In a small bowl combine until well mixed. Dunk cookies and set cookies on parchment paper in the freezer

"Reese's" Cups
pour the cacao ganache into the bottom of mini paper cups in a mini muffin tin, just enough to cover the paper. Place a small ball of almond filling on top of cacao ganache. Freeze. After about 30 minutes to an hour remove from the freezer and pour the cacao ganache over the almond filling until covered.

We store both in the freezer

Fall Mediterranean Chopped Salad Recipe from Dr. LJ’s Natural Wellness

Fall Mediterranean Chopped Salad Recipe from Dr. LJ’s Natural Wellness is unique, delicious and nutritious. If you’re searching for a new yet impressive salad recipe that you can prepare for family or friends, this is the dish that you are looking for. I found this recipe on Mercola's site

Ingredients - For the salad

• 1 organic zucchini (do not peel)
• 1 medium organic carrot
• 1 organic red bell pepper
• 1 organic Fuji apple or ½ cup chopped jicama

• ½ bunch organic parsley or cilantro
• 2 to 3 organic scallions
• ½ cup of sunflower seeds, soaked for four to six hours
• ½ cup pomegranate kernels or 1 chopped starfruit

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Procedure:

1. Chop the vegetables into bite-sized pieces and place into a bowl.
2. Add the sunflower seeds and pomegranate kernels or chopped starfruit, and combine.

Ingredients - For the dressing
This recipe makes 2 to 3 servings.

• ¾ cup cashews, soaked for one hour and drained
• 1 cup water
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. fresh lemon juice

• 1 Tbsp. tamari (organic, gluten-free soy sauce)
• 1 tsp. paprika
• ½ tsp. cayenne paper
• Sea salt, to taste

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Procedure:

1. Blend all dressing ingredients together until smooth.
2. Toss together with salad ingredients and serve immediately.

SW Black Bean Burger

We still have so many poblano peppers this week we made black bean burgers using the peppers.

Makes 12 patties
Ingredients:
1/2  cup dry quinoa (cooked with 1 cup water for 20 minutes)
1 canned black bean, drained, rinsed, and drained
1/2 cup green onions (scallions), diced
2 clove garlic, minced
1 small roasted poblano pepper (roast at 425 for ~40 minutes, Cool and then peel outer skin)
1/4 cup sun-dried tomato, soaked in water (1/4 cup water and add to the mix)
1 cup kale, thinly sliced
2 1/2 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 TBS maple syrup
1 tsp chili powder
1 TBS lime juice

Directions: Place all the ingredients in a food processor, process until smooth. Using 1/4 cup scoop flatten into patties. Bake at 375 for 20 minutes, flip and bake another 10 minutes.

We served them with a guacamole and lettuce on a gluten free bun.

We froze them after cooling in individual paper sandwich bags,

salads and slaw recipes from Hacres

These recipes are from Hacres for salads and slaw

1. Raw Apple, Pear and Pecan Salad
This raw salad recipe from "Hallelujah Holiday Recipes…from God's Garden" by Rhonda Malkmus makes quite the treat.

Ingredients:

• 3 celery stalks
• 2 Red Delicious apples
• 1 Golden Delicious apple
• 1 pear
• 1 lemon
• 1 orange
• 1/4 cup dates – chopped
• 1/2 cup raw pecans – chopped

Directions:

First, chop the celery finely and place it into a large bowl. Peel and chop apples and pears into bite-size pieces, and then put into a separate bowl. Pour the juice of 1 lemon and 1 orange over the apple and pear to keep them from browning. Stir to coat, let marinate for 10 minutes, and then drain. Set aside.

Chop the pecans and dates into bite-size chunks. Add half of the pecans, dates and celery to fruit mixture.

To make the dressing, blend the reserved pecans and juice in a food processor until smooth and creamy. Add puree to salad and mix to coat.

2. Sprout Slaw
This raw slaw recipe from "Thank God for Raw" by Julie Wandling makes a fresh side dish for dinner.

Ingredients:

• 1-2 heads cabbage – shredded
• 2 cups sprouts of your choice
• 1 onion – ringed thin
• 1 teaspoon poppy seeds
• 1/4 cup raw honey
• 1/4 cup raw apple cider vinegar
• 1/4 cup walnut or olive oil  (omitted oil and replaced with the juice of an orange and 1 TBS of Dijon mustard)

Directions:

Place the cabbage, sprouts, onion and poppy seeds in a large bowl. Mix the honey, vinegar and oil in a separate bowl to create your dressing, and then pour it over salad. Let marinate for a few hours and enjoy.

3. Napa Almond Slaw
This recipe from "Healthy 4 Him," also by Wandling, is another great side dish choice.

Ingredients:

• 1/4 cup fresh cilantro
• 1/4 cup fresh mint
• 4 green onions – minced
• 1 carrot – shaved
• 1 head napa cabbage – shredded
• 1 red bell pepper – thinly sliced
• 1/4 cup raw almond butter
• 1 pinch sea salt
• 1 clove garlic
• Juice of 2 limes
• Water to thin

Directions:

Place the cilantro, mint, onions, carrots, cabbage and bell peppers in a large bowl. To make your dressing, mix the almond butter, sea salt, garlic and limes, using the water to create desired consistency. Pour dressing over salad and let marinate.

4.  Sweet Annie Kale Salad
Try this recipe from "How We All Went Raw" by Charles Nungesser, Carolanne Nungesser and George Nungesser.

Ingredients:

• 1 head kale – stems removed
• 1/4 cup extra virgin cold-pressed olive oil (omitted oil and replaced with the juice of an orange)
• 1/4 cup raw unheated honey
• 1 garlic clove – minced
• 1/2 cup raisins
• 2 tablespoons pine nuts

Directions:

Add ingredients to a large bowl and gently massage together. This will soften up the kale and allow the flavors to blend together. Enjoy!

Mulberry Breakfast

This is our son's favorite breakfast! To reduce fat omit the walnuts, or all nuts and seeds

Mulberry Breakfast (for most this is 2 servings, but only 1 for our son)
Ingredients:
4 oz (~3/4 cup) dried mulberries
2 apples chopped
2 TBS crispie walnuts
1 Brazil nut (selenium for the day)
2 TBS flax meal (omega 3)
1 cup pomegranate juice
1 tsp cinnamon

Directions: Place all ingredients in a food processor and process.

As is for 1 serving
Calories: 465 kcal
Carbs: 98 g
Fat: 10 g
Protein: 10 g

Egg-free quiche

This recipe came from Eatingrules.com for the egg-free-garbanzo-flour-quiche/
We are altering it using mashed garbanzo beans instead of flour and making it oil free. Thank you for the idea Andrew!!!

Ingredients

• 1 can garbanzo beans, don't drain the aquafaba will help thicken it
• 3/4 cup vegetable broth
• 1/4 teaspoon dried rosemary heaping
• 2 TBS nutritional yeast
• 1 butternut squash small
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/2 onion, diced
• 1/4 cup eggplant bacon (from Ani's Essential Raw Food)
• water for pan with squash

Instructions

1. Mix beans, including the liquid, broth, nutritional yeast, and rosemary in a high speed blender.  Let rest while you prepare the squash.
2. Cut squash into chunks and roast at 400 degrees F until caramelized for about 45 minutes, Let cool, scoop out flesh, and dice.  Turn oven up to 425 degrees F.
3. In a 10-inch pie pan, sauté the onion and mushrooms in water. Then add the broccoli to saute. Spread squash and eggplant bacon pieces evenly in the pan and cover them with the batter.  Put pan in preheated 425 degree F oven.
4. Cook uncovered for 40-45 minutes, until edges brown and start to pull away from pan.  Put a knife in the center to make sure it comes out clean.  Let rest a few minutes before serving.

Butternut squash recipes from Wholefoods

Wholefoods just sent 50 recipes for Butternut Squash. Several of them look amazing!