Fresh green Juice

Mix the fresh Juice of:
6 apples
1 cucumber
1 inch piece ginger
2 limes
(optional stalk of celery or 2 leaves of kale)
Serve over plenty of ice.

Oven Roasted Sweet Potatoes

This Recipe came from 'Tis the Season Holiday Cookbook by Mary Engelbreit.

1/3 cup olive oil

4 punds sweet potatoes, peeled and cut into 2 to 3 inch chunks

Grated Zest of Orange

1 T. chopped fresh rosemary

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Pre-heat oven to 450

Pour oil into a large roasting pan and heat the pan in the oven for 5 min. Remove pan and add the sweet potatoes. Carefully stir to coat them evenly with the hot oil and return it to the oven. Roast the sweet potatoes, shaking the pan or turning the potatoes every 10 min., for 50-60 min, until browned and crisped.

Meanwhile, in a small bowl, combine the orange zest, rosemary, garlic, salt and pepper.

Drain the potatoes briefly on a paper towel-lined platter and transfer them to a serving bowl. Sprinkle with the orange zest mixture. Toss to coat, and serve immediately.

Recipe for Curried garbanzos, good enough for a crowd

4 Cups Garbanzo beans/Chickpeas (soaked overnight in plenty of water); throw water for soaking out.

Pressure cook beans with a couple bay leaves till soft but not mushy ( about 30 minutes ) Put water enough to cover it 2 inches above. If in a regular pot, about 1 hour , seasoning midway through cooking with salt . Strain and save liquid from boiling the beans.

While beans are cooking, fry in about 2 tbsp coconut oil:

6 garlic cloves ground into paste with knob of ginger ( 2 inches )
¾ cup coriander seeds
1 tsp. black peppercorns

Let this cook till aromatic and coriander seeds are slightly crispy and light brown.

Then add and sauté one by one :
1 onion, diced
2 tbsp Tomato paste plus 1 tbsp water
2 tbsp. tamarind paste or 1 tbsp. Amchur Powder (dry mango powder) or lemon juice
4 green chilies for heat and extra flavor (optional)
2 tsp sugar
Turmeric powder – 1 teaspoon
Salt to taste

Whole bunch of chopped Cilantro leaves for garnishing
2 tsp. Garam masala
sliced red onions (optional)

Cook until oil begins to separate. That means the spices are tempered. Set aside to cool. Puree it in a blender with 1 ½ cups cooked garbanzos and some of the liquid. Add drained garbanzo and mix till incorporated and simmer for a few minutes. Add some of the reserved liquid and simmer till nice and thick like gravy.

Just before serving, add 2 tsp . garam masala ( optional ) and sliced red onions. You can find garam masala in any Indian grocery or regular grocery. I make my own but that’s another recipe. I can give you my recipe if you want to bother making your own. Just let me know.

Top with freshly chopped cilantro leaves.

Lemon Pesto Pasta adapted from "The Art of Raw Living Food"

Made by Deanne:
Here is the official recipe, which I used as a guide only.

4 zucchini and/or yellow crookneck squash, julienned on a mandoline
4 cups pesto (I used pistachio and basil pesto)
2 cups sundried tomato Marinara
2 cups of fresh or dried portobello mushrooms, diced (I omitted these)
juice of 2 lemons
Fresh chopped basil, for garnish

Toss ingredients together gently. Add salt/ground pepper to taste and serve with sundried tomatoes on top, if desired.
If you have enough pesto (and you need a lot), serve a heaped tablespoon on top of each pasta serving.

How to make Pistachio/basil Pesto:
2 bunches basil
1 cup pistachios, unsalted (get them from the bulk bin at Maiwand Market on Fremont Ave!)
garlic (5 or 6 cloves), smashed to a paste with sea salt and peppercorns. I do this in a pestle and mortar.
Juice of a lemon (add to taste).

How to make the sundried tomato marinara:
A number of ripe tomatoes (the recipe called for 6 Romas, but I would use more)
A little olive oil
smashed garlic (5 cloves or so) with salt/peppercorns
all purpose seasoning (2 teaspoons, to taste)
Fresh basil leaves, chopped (a small bunch)
Sun-Dried tomatoes
The recipe calls for agave nectar, but I don't use it.

In a food processor, chop the tomatoes. Add olive oil, garlic mixture, seasoning and stir in chopped basil. Don't overprocess.

The only thing left to add are the sun-dried tomatoes. Buy them from the store or make them like this:
In a dehydrator:
Slice ripe tomatoes about 4 mm thick.
Mix gently with garlic, fresh chilis/jalapenos (if you have them - dried, if you don't), all purpose or italian seasoning, salt, pepper.
Dehydrate on 115 degrees until the moisture is removed (I start my dehydrator on 140 or so for 2 hours and then turn the heat down to 115 to give the a kick start. It takes a while for the internal temperature of the food to reach the dehydrator temperature so the extra heat at the start won't overheat the food for the raw food enthusiast.
In the oven: Cut the tomatoes in halves or quarters. Mix the herbs/salt/chillis in as per the dehydrator recipe. Put on a low heat (150 degrees) until tomatoes have reduced in size considerably. We just want to intensify their flavor and remove moisture. Then puree them with the other marinara ingredients and you will be ready to toss it together with your pesto and zucchini pasta to complete your dish.
Note: you cannot make too much pesto and marinara for this dish.
Lavishly add both to the pasta. Hopefully you'll have plenty left to spoon over the top of the dish when serving.

Quinoa Papaya Salad

1 1/2 cups quinoa
1/2 ripe papaya, chopped
1/2 red onion, diced
1/2 bunch cilantro, chopped
1 lemon
1 lime
salt & pepper

Cook quinoa per package instructions. Combine cooked quinoa, papaya, red onion, and cilantro in large bowl. Squeeze lime and lemon over mixture, season with salt and pepper, and toss. Good warm or cold.

Note: best if use really flavorful papaya. If yours is bland, don't use. Other options would be pineapple, mango, red bell pepper, tomato, or avocado. Experiment and see what combinations you like!

By - Elizabeth

Thai Pumpkin Curry from Williams-Sonoma

http://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html
made by Janine

Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Ingredients:
1 small pumpkin or butternut squash, about
1 1/2 lb., halved, seeded, peeled and cut into
bite-size cubes
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 Tbs. Thai red curry paste
1 can (13 1/2 fl. oz.) unsweetened coconut milk
2 Tbs. Asian fish sauce
Juice of 1 lime
2 tsp. agave or honey
1 Tbs. olive oil
2 Tbs. slivered fresh basil, preferably Thai basil
Steamed rice for serving

Directions:
Cook the pumpkin
Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.

Prepare the curry base
In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.

Cook the curry
In a wok or large fry pan over medium heat, warm 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork.

Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Cacao Coconut Balls

Made by Deanne
(all amounts are approximate)

2 cups Brazil Nuts
1.5 cups Medjool Dates
3/4 cups large coconut flakes
The pulp from one fresh young coconut
Vanilla essence
cocoa powder (1/2 cup)

Grind nuts in a food processor and set aside
Then puree Medjool dates with coconut pulp.
Mix in vanilla (2 tablespoons?) and cocoa powder.
Finally add the large coconut flakes and mix in gently.

Roll in cocoa power and freeze.
Remove one hour before serving, to defrost.

Sprouted Quinoa Salad

Sprout the quinoa by soaking it for 3 hours and letting it sit in a fine mesh strainer on the counter for a day or two—just rinse it twice a day until you use it.

2 cups sprouted quinoa
Juice of 3 small or 2 large limes
1 small apple (pink lady, fuji, jonagold)
1/4 cup extra virgin olive oil
1 1/2 tsp. dried mint leaves (or 1/4 cup fresh, chopped)
1 1/2 tsp. sea salt
freshly ground black pepper
3 cups sliced red grapes
6 stalks celery, diced
1 bunch cilantro, chopped
1/2 cup basil leaves, chopped
3 green onions, sliced (include most of the green part)
2 cups diced broccoli or 2 red peppers, diced
1 cup raw cashews, chopped

In blender, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss
dressing and all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Taken from GSG 12 steps ch. 2
Served by Elizabeth

White Beans with Sun-dried Tomatoes

Vinaigrette - whisk together all ingredients in a small bowl
1/4 cup olive oil
2 T. sun-dried tomato-infused oil (from jar of sun-dried tomatoes)
1 T. red wine vinegar
1/4 cup chopped sun-dried tomaotes
1/4 t. salt
coarsely ground pepper to taste

2 cups cooked white beans - place in a large bowl and pour vinaigrette over beans. Let stand at least one hour.

Add onion, garlic, and basil just before serving:
1/3 cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped

Makes 3 1/2 cups
Serves 6

by Elizabeth

Dairy Free Pesto

Made by Deanne

Bunch of Basil (or Italian Parsley)
Olive Oil
1 to 1.5 cups of Almonds (soaked overnight, if you have the forethought)
3 cloves of garlic
Sea Salt, Pepper and lemon juice to taste.

1. Puree Basil with some olive oil (or grind in pestle and mortar, if you have the patience and muscle)

2. Puree almonds (you can also use pine nuts, macadamias, pistachios, cashews, walnuts or any combination)

3. In a pestle and mortar,add the sea salt with the garlic cloves and crush till pasty.

4. Add a little lemon juice and pepper to taste.

The secret to getting a great taste without using parmesan is grinding the garlic with salt in the pestle and mortar.

Hummus

Made by Deanne
(This recipe is similar to what I did, but I didn't use this recipe. I go by feel and taste).

Makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight
1 teaspoon sea salt, divided
3 garlic cloves, peeled
3/4 cup sesame seed paste (tahini)
1/2 cup fresh lemon juice, and more to taste
Cayenne or hot Hungarian paprika
2 tablespoons chopped parsley
2 teaspoons olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup water and process until completely smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week.) Serve, sprinkled with paprika and parsley and drizzled with oil.

Baba Ghanoush

Made by Deanne

Ingredients

* 1 eggplant
* 1/4 cup lemon juice
* 1/4 cup tahini
* 2 tablespoons sesame seeds
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/2 tablespoons olive oil
* Parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini in an electric blender, and puree.

4.Grind garlic, salt and pepper in a pestle and mortar, and add it with the sesame seeds to the mixture.


Transfer eggplant mixture to a medium size mixing bowl.

Refrigerate for 3 hours before serving with olive oil drizzled on top and add chopped parsley, if you like.

Cool Jicama Slaw

1 jicama, peeled & julienned, about 4 cups
3 T. fresh orange juice
1 T. fresh lime juice
1 t. rice vinegar
3 T. fresh chopped cilantro
salt and pepper to taste

Place julienned jicama in large bowl. Whisk together all other ingredients and toss with jicama.

by - Elizabeth

Wild and Brown Rice Salad

(made by Deanne)
Serves 6
1/2 cup wild rice
1 cup brown rice
1 medium red onion
1 small red pepper
2 celery sticks
2 tablespoons chopped fresh parsley (I used more)
4 tablespoons chopped pecans

Dressing:
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 teaspoon finely grated orange rind
1 teaspoon finely grated lemon rind
1/3 cup olive oil (I used less)

1. Cook wild rice in a pan of boiling water for 30 to 40 minutes until just tender.
Drain well and allow to cool completely. Meanwhile, boil the brown rice for 25 to 30 minutes. Drain well and allow to cool.
2. Chop onion and red pepper finely. Cut the celery into thin slices. Combine in a bowl with the parsley and cooked rices. Place the pecans in the oven (200 degrees) until warm and crisp.
3. To Make Dressing: Place the orange and lemon juices, rinds and olive oil in a screw top jar and shake to combine. Add salt and pepper to taste.
4. Pour the dressing over the salad and gently fold through. Top with pecans and turn prior to serving.

Papaya Seed Dressing

1/2 cup white vinegar
1/4 cup honey
1 tsp. dry mustard
1/2 tsp. sea salt
1 cup extra virgin olive oil
1 small onion, minced
4-8 tbsp. fresh papaya seeds

Combine vinegar, honey, mustard, and salt in blender. Gradually add oil and onion. Finally, add papaya seeds and blend until they are cut to size of coarse ground pepper.

Note: the recipe called for on 2 T. papaya seeds but I but in 8 T. So I think it’s fine with what ever amount of papaya seeds your papaya has.

By - Elizabeth

Four Benefits of Papaya Seeds:
1. Antibacterial properties - research has found that papaya seeds are effective against E. coli, Salmonella, and Staph infections.
2. Kidney protection - research has found that papaya seed extract may protect the kidneys from toxin-induced kidney failure.
3. Eliminates intestinal parasites - there is evidence that papaya seeds eradicate intestinal parasites. In a study done on Nigerian children with intestinal parasites, 76.7% of the children were parasite-free after seven days of treatment with papaya seeds compared to only 16.7% of the children who received a placebo.
4. Liver detoxifier - In Chinese medicine, it is believed that a teaspoon of papaya seeds will help detoxify the liver. Papaya seeds are often recommended by natural doctors in the treatment of cirrhosis of the liver.

Every Morning Granola

This recipe comes from the Green Smoothie Girl, Robyn! I've included several additions that aren't in her original recipe.

By - Janine

Full of fiber, omega 3 fatty acids, and live sprouts--whole-foods nutrition perfect for children! You won’t get hungry before lunch, and kids won’t be nagging for snacks. I double this recipe and make it in a big broiler pan with a lid, where I keep it until it’s gone—a double batch lasts my four kids (big eaters!) about 10 days.

8 cups rolled oats

2 cups puffed millet

2 cups puffed quinoa

1 cup raw wheat germ

1 cup shredded organic coconut

½ cup freshly ground flax seed (I use my blender to grind the seed)

2 cups nuts (walnuts, pecans, cashews, almonds, pumpkin, sunflower seeds)

2 cups dried fruit (dates, golden raisins, cranberries, blueberries, banana chips, etc.)

¼ cup sesame seeds

2 Tbsp. cinnamon (I also use pumpkin pie spice)

Mix well.

Heat on stove until just melted, stir together, and pour over dry mixture:

½ cup honey

½ cup molasses or Grade B maple syrup

½ cup water

optional: ½ cup coconut oil

optional: 1 tsp. maple flavoring or vanilla

Mix liquid ingredients into dry ingredients until distributed evenly. Bake at 250 degrees,

stirring well halfway through the baking process, for 45 minutes. Keep in pantry for up to

2 weeks, or frig for up to 6 weeks.

Serve with: almond or rice milk, plus 2 Tbsp. sprouted raw sunflower seeds mixed in. To

sprout sunflower seeds: cover ½ pint of sunflower seeds with filtered water overnight, drain

in the morning—they are now living food with vastly more enzymes and nutrients. You

may also sprout raw almonds or pumpkin seeds to add to your granola in the morning.

Peanutty Sesame Noodles

Peanutty Sesame Noodles (Cooking with All Things Trader Joe's p.55)
Ingredients:

8oz spaghetti noodles (for gluten-free, use the brown rice spagetti noodles)

Easy Peanutty Sauce (recipe below)

1 C shredded carrot

1/2 C peeled and sliced cucumber

2 green onions chopped

1/4 C roasted peanuts, crushed



Directions:

Cook noodles according to package directions. Drain.

Pour Easy Peanutty Sauce over noodles and toss until noodles are evenly coated. Add carrots and cucumber. Toss gently.

Top with green onions and crushed peanuts.



Easy Peanutty Sauce

1/4 C Trader Ming's Soyaki or Veri Veri Teriyaki

1/4 C Creamy Salted Peanut Butter

2 tsp Toasted Sesame Oil

1/4 C water

Whisk Soyaki, peanut butter, and sesame oil until blended.

Add water and mix well.



Prep time: 10 minutes
Hands-off cooking time: 10 minutes
Serves: 4-6

By - Janine

Raw Flax Crackers

1.5 cup Golden Flax Seeds
1 cup carrot pulp
1 cup of carrot juice
sea salt

Put golden flax seeds in about 2 cups of water and let sit for a few hours or even overnight.
Juice carrots to make 1 cup of pulp and one cup of juice (or add straight to the vitamix).
Golden flax seeds will be jelly like when they are ready.
Add the carrot pulp/juice and flax seeds together and add some sea salt to taste.

Pour the gelatinous mixture onto teflex sheets and using a knife, gently score the mixture into cracker shapes (I do triangles). This will help you to snap them neatly when they are done.
Place in a dehydrator.
Set the dehydrator to 145 degrees F for the first 2 hours and then reduce heat to 115 degrees.
When the mixture is dry enough to hold together, remove the teflex sheet and let the crackers continue dehydrating on the mesh. This will speed up the drying process.
When crisp, remove from the dehydrator and break gently along the scores you initially made.

By - Idy & Mark

Idy’s Raw Vegan Berry Mousse Cheesecake

Idy’s Raw Vegan Berry Mousse Cheesecake

(made by Deanne. my variations to the recipe include: using macadamia nuts instead of cashews and a combination of orange and lemon juice and less honey for step 2. For the fruit puree level (step 4) I used 2 bananas and 2 pints strawberries. I did not add the mousse layer (step 5).

Procedure:

1) Wipe down the sides and bottom of a spring form pan with coconut oil.

2) In a powerful blender, like a Vitamix, puree:

3 cups raw cashews ( soaked )
1 tsp. vanilla extract
1 ½ cup freshly squeezed lemon juice ( don’t use the store bought in plastic squeeze bottle )
1/2 tsp. sea salt

1/2 cup raw honey

¼ cup cold pressed coconut oil

Pour cashew puree into a bowl and set aside.

3) In a food processor, pulse

¼ tsp. sea salt
2 cups cashews or almonds, till like sand.
Add 1 1/2 cups pitted Medjool dates and pulse again till sticky enough to hold together. Press this mixture on to the spring form pan, forming a bottom crust.

Pour cashew puree on to the crust and evenly distribute with a spatula. Remove any air bubbles by tapping pan on a table. Freeze till firm

4) For the fruit puree layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

¼ cup maple syrup or honey

pinch of salt

Pour puree on to the frozen cashew cheesecake. Spread evenly. Freeze till hard.

After freezing, you can stop at this point and serve it this way , or you can move on to the mousse layer.

5) For the Mousse layer, puree in the blender:

1 bag of fresh berries or fruit of your choice

1 cup raw cashews ( soaked )

½ cup filtered water

pinch of salt

Pour mousse on top of frozen berry cheesecake, cover, and freeze until firm. Take out of freezer 10 minutes before serving. Slice as desired. Top with fresh fruit.

Raw Energy Balls

Energy Balls: By Deanne

Take a mix of seeds, nuts and dried fruit.

Puree in a food processor or juicer.

Add sesame seeds, cocoa powder, vanilla extract and mesquite powder.

Roll into balls and coat with Coconut Flakes.

Here is the list of ingredients I used, but it can vary depending on what you have in your pantry:

Dates
Prunes
Himalayan Mulberries

Almonds
Sunflower Seeds
Macadamia Nuts
Hazlenuts

Cocoa Powder
Mesquite Powder*
Vanilla Extract

Sesame Seeds

Pureed Fresh Ginger

*More on Mesquite Powder:

Mesquite is a nutritious powder with a sweet, nutty flavor, suitable for use in baking or as a seasoning on food and in drinks. The powder is ground from the seed pods of the mesquite plant, also known as algorroba (Prosopis juliflora), a leguminous plant found in arid areas around the world, including parts of South America and the southwestern U.S.

In desert areas of the Americas, mesquite seed pods have long been used as a food source by the indigenous peoples, who traditionally ground them into a powder to be used as a flour or processed into a sweetener, a sweet beverage, or a fermented alcoholic drink. Today, mesquite powder is proving to be a versatile food with a high nutritional and flavor value.

Mesquite is also highly effective in balancing blood sugar. Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. It supports the diet of diabetics, and helps maintain a healthy insulin system in others.

Because mesquite powder is ground from the entire pod, including the seed, it is high in protein (11–17%). It is also rich in:

• Lysine
• Calcium
• Magnesium
• Potassium
• Iron
• Zinc
• Dietary fiber

Mesquite is highly effective in balancing blood sugar. For thousands of years, Native Americans in the Southwest and Mexico relied on mesquite as a food staple, and there was no diabetes in those communities. Today, as the people have moved away from their native foods and become less active, diabetes and obesity have skyrocketed. Fifty percent of the Pima and Tohono O'odham people over the age of 35 reportedly suffer from diabetes, and it is believed that the removal of mesquite from their diets is one of the main causes.

Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. With a glycemic index of 25 and a high percentage (25%) of dietary fiber, it digests more slowly than many grains, preventing sharp rises and falls in blood sugar. Mesquite thus supports the diet of diabetics, and helps maintain a healthy insulin system in others.

Mesquite powder has social and ecological as well as nutritional value. The marketing of mesquite products harvested in arid rural areas fights desertification and provides a sustainable economic alternative to cutting down trees for rangeland, charcoal production, or other purposes.

Mesquite powder can be used in breads, biscuits, pie crusts, and other raw or baked goods, where it is usually used in combination with other flours (25-30% mesquite). Because of its high lysine content, it is an excellent addition to crackers and dehydrated foods, which may be low in lysine.

The powder's molasses-like flavor, with a slight hint of caramel, also goes well in teas, coffees, and smoothies. It's delicious in dairy or seed/nut yogurts and energy bars, and fruit/nut butter spreads. As a seasoning, it can be added to soups, sauces, casseroles, and virtually any vegetable or meat dishes, or even sprinkled on desserts.

Strawberry Mousse

2 cups fresh or frozen strawberries
2 cups young coconut pulp
1/2 cup macadamia nuts or cashews, soak 1 hour
1/4 pine nuts, soaked 1 hour
3 pitted dates, soaked 1 hour
1 teaspoon vanilla extract
Young coconut water, as needed

Combine all the ingredients in a blender, and process until smooth, thick, and creamy, adding just enough coconut water to facilitate blending. Refrigerate for 2 hours before serving.

Variation

Layer with fresh blueberries in parfait or wine glasses.

By - Amber

100% Whole Wheat Rolls

2 1/3 Cups Warm Water (I usually use hot from my tap.)
2 Tbsp. Active Dry Yeast
2/3 Cup Lite Olive Oil (You can also use coconut oil, just be sure to melt first.)
1/3 Cup Honey
2 tsp. salt
2 eggs, beaten
6 to 6 2/3 Cups Whole Wheat Flour
3 Tbsp. Apple Cider Vinegar


Dissolve active dry yeast in warm water (110 degrees F.)

Add oil, honey and salt. Add eggs; beat well.

Add 5 cups flour and vinegar. (For some reason you need to place the vinegar on top of the flour - although I forget why.) Knead with dough hook until combined. Add (knead in) enought more flour to make soft dough. Let stand 10 minutes.

Knead on greased surface until smooth and elastic. Shape into rolls.

Let rise in warm place until double in bulk.

Bake at 425 degrees F. for 12 minutes.

Brush tops with more oil while still hot in pans. Move to cooling racks.

Makes approx. 3 dozen rolls.

By - Cathy Taylor

No Fish Tacos

Corn tortillas
Cabbage (thinly sliced)
Tomatoes (chopped)
Garlic Sauce
Limes

Warm tortillas and pile with cabbage, tomatoes, garlic sauce, and lime juice. If you want a little more heartiness to the taco, you can also use cooked beans (ie garbanzo, navy, kidney, etc)

Garlic Sauce
2 eggs
1/3 c. vinegar
2-3 cloves garlic, peeled
salt & pepper to taste
1 cup extra virgin olive oil

Blend eggs, vinegar, garlic, salt and pepper in blender to high for 1 minute. Turn blender to about #6, remove lid hole, drizzle in oil as slowly as possible. When all oil is in, replace hole cap and blend on high for 1 minute.

Notes:
1. This is our Caesar salad dressing recipe that we've been eating every week for over 10 years. We have never had a problem with the raw eggs. To be sure, always buy free range eggs.
2. In my Vitamix I just put the garlic in whole. Don't need to put through press first.
3. This dressing will last in the fridge for a least two weeks. I've never used is any older as it's always gone by two weeks.

By - Elizabeth

Curried Vegetables over Brown Rice

Ingredients:

• 1 onion
• 1 red, orange or yellow bell pepper
• 1 cup of mushrooms cut in slices
• 1 cup sliced carrots
• 1 cup of diced red cabbage
• You can add fresh broccoli and sugar snap peas if desired (along with any other vegetable you would like)
• 1 thin sliced clove garlic
• 1 can organic coconut milk
• 2 T. Yellow curry powder
• 4 T. Braggs (or soy sauce)
• 4 t. Chinese rice vinegar or cider vinegar
• 6 t. coconut oil (or olive oil)
• 4 t. cornstarch dissolved in 3 T of cold water
• 3 T. Agave (or pure organic sugar cane)

Directions:
1. Prepare sauce by mixing together in a medium bowl, the coconut milk, soy sauce, curry, vinegar, 2 t. oil, and agave.
2. Set aside.
3. Heat 2 t. oil in wok or large skillet and add garlic slices.
4. Stir in onions (of any kind) and bell peppers.
5. Stir fry until slightly crisp or about 3-4 minutes
6. Add all other vegetables. Cook over med high heat for 2-3 minutes longer.
7. Stir in sauce and bring to a medium/low simmer.
8. Stir in cornstarch with water until well mixed.
9. Toss mixture with sauce and cook for 1 minute (until slightly thickens).
Serve over brown rice or whole grain noodles.
You can also top with additional thinly sliced fried garlic slices if desired.

*This is a recipe to use any vegetables you have on hand. It's quick and easy!

By - Amber

Raw Dessert: Chocolate Macaroons

Ingredients:

• 3 cups dried, unsweetened coconut flakes
• 1 1/2 cups cocoa powder (or carob)
• 1 cup maple syrup
• 1/3 cup coconut butter or oil
• 1 T vanilla extract
• pinch sea salt

Directions:

1. In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
2. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto a tray covered with baking parchment, and FREEZE* them.

Variations:

Basic (Blonde) Macaroons

• 2 C Dried Coconut (unsweetened)
• 1/2 C Almond Flour
• 1/4 C Coconut Butter
• 1/4 C Maple Syrup*
• 1/4 C. Agave
• 1 T Vanilla or 1 Vanilla Bean
• Pinch Sea Salt

*Maple syrup is not considered raw. You can substitute agave but the macaroons will not have the same consistency.

Cinnamon Macadamia Macaroons
add to basic recipe:

• 1 tsp Cinnamon
• 1/2 C Macadamia nuts, coarsely chopped

Strawberry Macaroons
add to basic recipe:

• 1/2 C chopped strawberries (I did this in the food processor)

*As an alternative to freezing, you can also drop in 1 tablespoon mounds on dehydrator screens. Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside. The strawberry macaroons should be refrigerated in an airtight container.

By - Janine

Wild Rice and Mushroom Bake

This Recipe I made at the February Potluck and never posted it....This recipe comes from green smoothie girl.

By - Ashley

4 1/2 cups water
1 1/2 cups wild rice, rinsed well
1 1/2 cups brown rice, rinsed well
2 cups water
1/2 cup almonds
1 can kidney beans, rinsed and dreained (or 2 cups cooked)
2 -10oz. bags fresh spinach, chopped (or you can used frozn, well drained)
2 lbs. mushrooms, cleaned adn coarsley chopped
2 yellow onions, coarsley chopped
3 cloves garlic, minced
3 Tbs. whole whear flour
2 tsp. sea salt

Bring water to a boil, add brown and wild rice, cover, reduce hear, and simmer 45 minutes. in blender, blend 2 c. water, almonds and whole wheat flour on high speed until very smooth. Pour into pan and add mushrooms, garlic, onion and flour. Stir often on medium heat until mushrooms and onions are tender. Pur hot mixture into blender and puree until smooth. Return mixture to pan and add spinach, stirring on medium heat until spinach is just wilted (You can also puree the sauce again with the spinach to hide it from your family if you have kids that don't like the spinach.)
Preheat oven to 350. Gently stir in kidney beans and cooked rice into mixture in the pan, then pour into a 9x13 pan (it will also make enough for another 9x9 pan, which you can freeze for later). Cover and bake for 20 minutes until heated through.

*I thought it was a little bland. But I loved the texture, it reminded me of my mom's chicken and rice casserole, without the cream sauces. Next time I would add a cube or two or vegetable bouillion in the pan to give it some more flavor. All in all, it was a great dish that gave you the "hearty", sink you teeth into the meal feeling. Definitely a "do again" meal.

Mashed Roots

1 celery Root
5 potatoes
1 yam
3 cloves fresh garlic
3 tsp. vegetable boullion
Cook in water and mash together.

It was a great dish. Next time I would add more fresh garlic after it is cooked.

By - Ashley

Edible Flower Salad

Mix Spinach, Chard, and Cabbage.

Add flowers from Kale (yellow), Nasturtiums (orange), Borage (purple)

Add leaves of Chrysanthemum and Nasturtium


Extracts of Chrysanthemum plants (stem and flower) have been shown to have a wide variety of potential medicinal properties, including anti-HIV-1,^[3][4] antibacterial^[5] and antimycotic.^[6]

By - Stephanie

Blackberry Pomegranate Vinaigrette

Blackberry Pomegranate Vinaigrette

I don't actually measure anything but these are close estimates.

In your blender:
1/2 cup red wine vinaigrette
1 tbsp honey
1 tbsp raw sugar
1/2 of a small pomegranate
1/4 cup blackberries
Blend top ingredients
slowly add 1 cup EVOO
Blend again

Refrigerate

Shake well before use.

By - Stephanie

Butter Pecan Ice cream and Stawberry Ice Cream

Make Almond Milk with 4 cups of water to 1 cup of almonds and blend in blender until smooth. Pour half in a container and put it in the refrigerator.

To the other half Almond milk in the blender add:
about 1 cup natural peanut butter
2 handfuls shredded baby tai coconut (I just used regular coconut)
1 tsp. vanilla
1/2 cup maple syrup
a dash of sea salt
1/2 cup dates and blend until smooth

Pour into ice cube trays and freeze. When frozen put about 12 cubes and 1/3 cup of reserved almond milk in blender until creamy (kind of milkshake consistency). Enjoy.


Strawberry Ice Cream
12-14 ice cubes
2 cups cashews
15 strawberries
1/2 cup agave
1 tsp. coconut
Blend all ingredients in a blender and freeze. I put it in an ice cream maker and it made it like the texture of frozen yogurt.

By - Ashley

Mark's Whole Wheat Cinnamon Rolls

Ingredients:

1 cup of water

2 tbsp. of coconut oil

2 tsp. of yeast

1 tsp sea salt

1 tsp of rapadura sugar

Approx 2 ½ cups of whole wheat white flour ( you can get this at trader Joe’s), or just whole wheat flour

Maple Syrup

Butter or Coconut Oil

Breadmaking is an art. These are the ingredients . You can put in the same ingredients but it may not turn out the same way every time. It is all by feel. Bake rolls in a Cast Iron Skillet. Ask Mark Keeler for more details. :-)

Mark's Raw Chocolate Fudge

2 cups cold pressed coconut oil ( brought to room temp in warm water bath )
1 cup cocoa powder
2 cups dessicated shredded coconut
dash of salt
¼ cup agave nectar
¼ cup rapadura sugar or honey
½ cup almonds or almond butter
Chopped dried fruits

Mix together and pour into oiled cake pan or plastic wrapped lined pan. Spread evenly. Chill until firm. That's it! Enjoy!! We usually double this batch 'cuz the family gobbles it up quickly.

Idy’s VEGAN Mung Bean Chana Dal Pancakes

~Also Gluten Free, Dairy Free

3 cups Soaked Split Chana Dal Beans

3 cups Sprouted Mung Beans

knob fresh ginger

3 cloves of Garlic

2 Onions

½ tbsp. Red pepper powder

Bunch of Cilantro

2 tbsp Garam Masala ( y0u can get it at any indian grocery store or ethnic section of regular one)

2 tsp Coriander

2 tbsp Cumin

Freshly Ground Black Pepper

½ tbsp Paprika

Pink Sea Salt to taste

Coconut Oil

Combine till just coarse in a food processor. Do not puree. Form into little patties using a small jar lid. Freeze half of the patties for future use on a baking sheet. Bag them in freezer bags when they’re frozen. Then you can whip out these little babies in no time later on. Big time saver.

Fry frozen or unfrozen patties in coconut oil till golden brown. You can also bake it in a 400 degree preheated oven for about 15 minutes, then turn over and bake for another 15 minutes till golden brown. Just brush it with coconut oil before baking. The taste difference is negligible. If it gets too crispy, steam them.


Raw Peanut Dip:


2 Cups Organic Soaked Peanuts

1/2 Cup Organic Sesame Seeds

1 tbsp Fresh grated Ginger

Juice of Two Limes

Pink Sea salt to taste

1/2 cup Filtered Water

1/4 cup Maple syrup or raw honey

Bunch of Cilantro

2 cloves Garlic

1 thai chili (optional)

Blend all ingredients in a high speed blender till smooth

Raw Main Dish: Tacos

Veggie Pate Filling Ingredients:

• 2 C sunflower seeds


• 3 carrots


• 1/2 medium onion


• 1/4 C raisins


• 2T raw agave nectar


• 1/4 C olive oil


• 1 lemon (juiced)
  
  

Seasoning Ingredients:

• 1 packet of Taco Seasoning Mix (got mine at Trader Joe's) OR


• 1/4 bunch fresh herbs (i.e. cilantro, basil, thyme, dill, rosemary)


• 1 tsp. sea salt


• 1 jalapeno pepper
  

Stuffing Shells/Buns/Wraps:
Select your favorite item to stuff with the Veggie Pate.

• Taco Shells (got mine at Trader Joe's)


• Corn tortillas


• Live flat bread


• Mushrooms, Bell Peppers, etc.
  

Garnishes/Toppings:

• Shredded Cabbage or favorite Sprouts
• Guacamole & Salsa
  
  

Directions:

1. Using an s-blade in your food processor, grind the sunflower seeds into a powder and then pour the powder into a separate bowl for later.


2. Cut the carrots into large chunks and then grind in the processor until they are pureed.


3. Add the onion, raisins, agave, lemon juice and olive oil to the food processor and blend to combine with the carrots.


4. Add 1 packet of Taco Seasoning Mix or your own seasonings and blend to incorporate with the vegetables.


5. Now mix/knead the veggie pate in the bowl with the ground sunflower seeds.


6. Spread or stuff your taco shells with the mixture and then add your favorite garnish (I used shredded cabbage).
   

Note: The veggie pate can also be used to create a "Live Garden Burger," by using Portabello Mushrooms as the buns and topping with onion, lettuce/spinach, tomatoes, etc. My recipe is adapted from the Live Garden Burger Recipe in Victoria Boutenko's Raw Family Signature Dishes: A Step-By-Step Guide to Essential Live-Food Recipes.

By Janine

Latin Potatoes

By - Elizabeth




3 lbs red potatoes, cut lengthwise into 1/2 inch thick wedges
3 medium onions, cut into 1/2 inch wedges (I used the white sweet ones from Costco but I think yellow would work just fine)

2 T. melted extra virgin coconut oil (I used the expeller pressed type that doesn't have coconut flavor)
4 cloves garlic, pressed or chopped
1 T. chili powder (the recipe called for 2 T. but that's too spicy for me)
1 1/2 t. sea salt
1/2 t. pepper

1 1/2 cups halved cherry tomatoes
2/3 cup coarsely chopped fresh cilantro leaves
1 T. fresh lime juice

Heat oven to 425 degrees. Place potato and onion wedges in a large bowl. Combine oil, garlic and spices in a small bowl and stir. Pour over potatoes and onions and toss well to coat evenly. Pour mixture onto greased baking sheet and spread to single layer. Bake 25 minutes. Add tomatoes and bake an additional 7-10 minutes. Remove from oven then sprinkle with cilantro and drizzle with lime juice.

Whole Wheat Biscuits

2 cups whole wheat flour
1/2 cup white bean flour
1 T. baking powder (no aluminum)
1 t. sea salt
1/4 cup coconut oil (liquid)
1 egg (organic)
1 cup milk (any kind - I used rice)

Stir dry ingredients together, reserving 1/4 cup wheat flour. Cut in coconut oil, then mix in milk and egg. Spread reserved 1/4 cup flour on the counter, put dough on it, and knead by hand until dough is smooth. Roll dough out 1" thick, cut in circles, bake at 450 degrees for 10-12 minutes. Makes 12-14 biscuits.

Above is how the recipe is from the GSG. Here's what I found while making it:
The dough was so moist that I knew that there would be no way to knead it so I added another 1/2 cup of wheat flour to see if that would help. It still seemed too moist so I just did drop biscuits. Then I made another batch thinking that the "liquid" on the oil should say "not liquid". It was a little less moist but still didn't seem like I could roll it so I added 1/4 cup wheat flour and 1/4 cup bean flour because that's what I had left. I was afraid to put in any more flour because I thought it would throw off the proportions too much and not raise. So again I did drop biscuits.

Drop biscuits are way easier than rolling out but food is a visual thing and when Gabe ate one he said "that's the worst cookie I've ever had". When I told him they weren't cookies, but biscuits he said "okay, can I have another?" This would be a great healthy recipe to take to church dinners, friends houses, etc. but it would really be better if they looked like biscuits. If anyone experiments with more flour and rolling them out, please post your comments here to let us know your results.

By - Elizabeth

Tomato Avocado Sandwich

2 slices sprouted bread
1 avocado
1 tomato
2 T. balsamic vinegar
2 T. flax seed oil (optional)
Sea salt

Toast bread in toaster on highest setting so it's extra crispy.
When done, drizzle flax oil and balsamic vinegar on each piece.
Slice avocado and place on bread. Sprinkle with salt.
Slice tomato and place on top. Sprinkle with salt.

If it's summer, I eat as is. If it's winter, I put the whole sandwich back in my toaster oven and heat a few minutes until the tomato and avocado are warm.

By - Elizabeth

Date Bites

Push one almond or one pecan into center of pitted whole date.
Roll in shredded coconut (optional)

I soaked my nuts first to sprout them.

My almonds were small so I cut the dates in half first.

Store leftovers in fridge.

Raw Spicy Green Papaya Salad

For the salad:


* 1 Green Papaya, shredded ( Alternative that works great:Apples & Jicama)
* 1 Cup Cherry Tomatoes, halved
* 1/4 Cup chopped raw almonds

Combine salad ingredients together.


For the dressing:

* 1 Clove Garlic
* 1 to 2 Thai Chilies
* 1/2 Teaspoon Ginger, minced
* 1/4 Cup Tamarind Juice/concentrate ( get at any asian store in the condiments section)
* 1 Tablespoon Olive Oil
* 1 Tablespoon soy sauce or salt to taste
( Please read this before using Liquid Aminos : http://alternativehealing.org/glutamates.htm )
* 2 Tablespoons Lime Juice
* 2 Tablespoons Agave Nectar
* 1/2 Teaspoon Sea Salt


Pound garlic, Thai chile, and ginger together, with a mortar and pestle. Pour into a small bowl and beat in remaining dressing ingredients. In a bigger bowl. combine dressing and salad. You can also do it in a blender.

Lentil Soup

1 cup chopped onion
1cup chopped carrot
1 cup of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
3/4 pound lentils, picked and rinsed
1 jar salsa
6 cups vegetable stock
1/2 teaspoon chili powder
½ teaspoon cumin




Directions:
Use large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, kale and 1 cup water to sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, salsa, vegetable stock, chili powder, and cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

SOUP: Lentil Vegetable Curry Soup

Serves 6-8

Ingredients:

• 1 white onion
• 1 bunch radishes (8 small)
• 2 C dried lentils (soaked overnight)
• 1 butternut squash
• 4 carrots
• 2 T olive oil
• 2 cloves minced garlic
• 2, 14oz. cans coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 T curry powder
• 1 T fresh chopped parsley
• 1, 28oz cans diced tomatoes in juice
• 4 oz fresh chopped basil
• water

Directions:

1. Chop & lightly saute onions, radishes, and garlic in olive oil
2. Chop and add butternut squash and carrots
3. Add soaked lentils
4. Add 4 C water, bring to a boil, and then simmer for 20 minutes
5. Add coconut milk, salt, pepper, curry powder
6. Stir in canned tomatoes, parsley, and basil
7. Simmer for 15 more minutes
8. Enjoy with fresh bread or biscuits

Strawberry Milk Shake

2 Pints of Kefir Yogurt
2 cartons of fresh strawberries
2 Tbsp Agave
1/2 Vanilla Bean or 1 tsp of Vanilla Bean paste

Put everything into the Food Processor and your done! Depending on thickness or how runny you would like your Milk Shake, you can add Rice milk.

You can also blend it in the VitaMix or BlendTec.

Pecan Canberry Quinoa

1 cup quinoa, rinsed well
1 Tbsp coconut oil
1 clove garlic
2 cups water
1/2 cup pecans. chopped and toasted under broiler
1 orange, red or yellow bell pepper, diced
1/2 cup dried cranberries
Optional (I did add to the dish I made): 1/4 cup dried apricots, finely chopped
2 green onion, chopped (use most of the green part)
1/3 cup chopped cilantro
1/2 tsp sea salt

Dressing:
2 Tbsp fresh lemon juice
1/4 cup fresh orange juice
1 tsp grated orange zest
1/4 cup extra-virgin olive oil
2 Tbsp agave
1 Tbsp dried basil

Saute garlic in oil in saucepan, and add quinoa. Stir until toasted. Add water and bring to a boil. Turn head down and simmer 15 mins. Blend 6 dressing ingredients in BlendTec or VitaMix (Any blender on high). Toss cooked quinoa with all other ingredients and the dressing. Serve Cold or Hot.

Acorn Squash with Apple

Ingredients:
2 acorn squash
1 fuji apple, cored and diced
2 tablespoons agave
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon chopped walnuts

Directions:
1. To easily peel acorn squash without losing a lot of the vegetable, gently drop the whole squash in a large pot of boiling water and boil for 10-15 minutes. Pour off the boiling water and fill pot with cold water and let sit for 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice into strips and dice into small chunks.

2. Place the squash and apples in a 9x9 glass dish and sprinkle the agave, salt, cinnamon, and walnuts over the top.

3. Cover with foil and bake for 20-30 minutes at 375. When squash and apples are soft, remove from oven and stir ingredients together.

Broccoli and Bow Tie Pasta

8oz. dried pasta (bow tie or any kind you have)
2 cloves garlic, minced
2 T. evoo
1 tsp. dried basil, crushed
1/8 tsp. crushed red pepper
3/4 c. chicken broth or vegetable broth
1/2 c. oil-packed sun-dried tomatoes, drained and cut into strips
1/4 c. dry white wine (i use more broth in place.)
1/2c. rice milk
1/8c. parmesan cheese
fresh broccoli (and any other vegetable you want.)
Cook pasta, the last three minutes add broccoli to the water with the pasta. Meanwhile, saute garlic in oil for 30 sec. Add basil and red pepper and cook for a minute or so. Add Broth, dried tomatoes and wine (more broth). Bring to a boil, then reduce heat and simmer for 5 minutes. Add rice milk and chees. Simmer for 3 more minutes. Stir in pasta and veggies.

Raw Dessert: Chocolate Mousse Pie

This has to be one of the best raw desserts for chocolate-lovers. This RAW Chocolate Mousse Pie is dairy-free, sugar-free, and melts in your mouth!

Equipment:
blender (a good one)
pie pan

Crust:
2C organic raw walnuts
12 soft dates
1/4 tsp sea salt

Filling:
3 (med to large)-4 (small) ripe raw avocados
1/4C organic cocoa powder
1/4C organic agave
2T vanilla
1/4C light coconut milk
1T coconut oil

Directions:
1. Combine the crust ingredients (walnuts, dates, and salt) in your blender and blend until well-chopped.
2. Press into pan.
3. Blend filling ingredients (avocados, agave, cocoa powder, vanilla, coconut milk, coconut oil) in blender until smooth.
4. Pour into crust and cover.
5. Refrigerate for at least 30 minutes. Enjoy!

Raw Dessert: Lemon Cheesecake

Make your own delicious, guilt-free, dairy and sugar-free, Raw Lemon Cheesecake!

Equipment:
Blender (a good one)
Cheesecake pan or pie pan

Crust:
2C raw organic pecans
12 raw organic dates
1/4 tsp salt

Filling:
3 C raw organic cashews
3/4 C organic agave
1/2 C lemon juice
2/3 C extra-virgin, organic coconut oil
1 tsp vanilla
1/4-1/2 C water

Directions:
1. Combine the crust ingredients (pecans, dates, and salt) in your blender and blend until well-chopped.
2. Press into pan.
3. Blend filling ingredients (cashews, agave, lemon juice, coconut oil, vanilla, water) in blender until smooth.
4. Pour into crust and cover.
5. Allow cheesecake to set in the freezer.
6. Thaw in the fridge. Enjoy!

Recipe Rules & Meetings

Greetings Fremont Healthy Eaters!
Hope you'll find this blog to be helpful in organizing new, clean eating recipes that you have tried and tasted.

Our recipe rules:
* NO meat or meat broths
* NO dairy
* NO refined sugars (INSTEAD, USE: Agave, Pure Maple Syrup, Sucanat, Honey)
* NO processed, bottled, canned, or packaged (okay if less than 5 ingredients that are all natural whole foods with no chemicals or additives i.e. no chemicals or additives organic dices tomatoes)
* NO refined flours
* ONLY extra-virgin olive oil, extra-virgin coconut oil, or flax seed oil
* ONLY sea salt
* TRY to use fresh, seasonal, organic produce

Meetings
Tasting meetings are family-friendly potluck-style, usually held on the first Friday of each month at 6:15pm at a pre-arranged location. New members are welcome to join us.

Meeting Menus
Our potlucks depend on variety. We have monthly sign-ups for the following categories and we use the categories as labels for our recipe posts:

• Salad
• Soup
• Main Course
• Vegetable
• Side Dish
• Dessert
• Snack
• Bread
• Lunch
• Raw