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