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