It was another engaging night. The recipes always surprise me. Some folks have a plan while others shop their shelves (lavender quinoa with grapefruit was delightful). Eileen Wieder Crone RD MS, our guest speaker, shared relevant information about raw and vegan diets, answering questions about non-meat sources of protein.
I’m going to share 3 recipe winner from Friday night. It was a tie for the savory dishes and the winner for the sweet was very clear. It should not go without saying the rest of the dishes were amazing… and I tried them all … lavender quinoa grapefruit salad, corn edamame sesame salad, farina (chickpea flatbread), sweet broccoli & cauliflower, butternut apple harvest soup, waldorf salad, and white bean and kale stew
(mean green bean salad)
from Jen H.
ingredients
- 1 pound green beans, cleansed and cut
- 1/4 c sesame oil
- 2 T bragg’s liquid aminos (apple cider vinegar)
- 1 tsp maple syup (let aunt jemima and mrs. butter worth battle it out elsewhere)
- 2 tsp lemon juice
- a light amount of carrot shavings
- a quick throw of cranberries
preparation
- join together the saucy ingredients, stirring everything around while listening to neil diamond
- let the juicy persuasion marinate for a few hours or hell, overnight
- stir it up again for the big blend
- allow the liquid lure to share space with the veggie ingredients
- let sit to mingle more or eat daringly soon; add dried cranberries just prior to devouring
raw zucchini spirals with zucchini pasta sauce
shared by Linda & John W.
spirals
- 5 zucchini sliced into spirals (if you have a spiral machine) or finely julienned
- 1/2 c olive oil
- 1/4 tsp pepper
- 2 cloves of garlic finely cut
- gently mix these ingredients to use as the base for the sauce
sauce
- heat in skillet:
- 1/2 c coconut oil
- 1 thinly sliced onion
- saute 10 minutes
add
- 1 tsp turmeric
- 2 tsp cumin
- 2 tsp curry
- 4 tsp coriander
- 1 T salt
- 1/4 tsp cayenne
- 1/2 c water
sauté until thickened then add the following until cooked until desired tenderness
- chopped zucchini
- chopped broccoli
- chopped okra
raw pumpkin pie
shared by Clara I.
shell
- 1 1/2 cup pecans
- 1 cup coconut flakes
- 1/2 cup macadamias
- 2 oz raisins
- 1 tsp liquid vanilla
process all ingredients in a food processor until combined. press into a pie or tart pan. chill in the fridge.
filling
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut meat (optional)
- juice if 1 lime
- 1/2 cup maple syrup
- 1/4 cup water
- 3 T vanilla
- 1/8 tsp salt
- 7 T coconut oil
- clove, cinnamon, ginger powder to taste
blend until creamy then pour into pie crust. refrigerate for an hour. enjoy
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