Persian Rice

Made by Deanne for June 2011

(I overcooked the rice, but with a little more attentiveness, this dish could be light, fluffy and fragrant)

Ingredients:
1 Tablespoon Coarse Salt
2 cups brown basmati rice
1 cinnamon stick
4 whole cloves
6 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
1/2 cup butter (I used olive oil, but coconut oil might be lovely)
1 cup thinly sliced onions
1/4 teaspoon saffron threads (I got mine from Trader Joe's)
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins (I used green raisins from the Afghani store but next time I would try sour cherries from Trader Joes)
1/4 cup chopped pistachios

Method:

1.Preheat oven to 350 degrees
2. Fill a large saucepan with 6 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender ( about 10 minutes for white rice so my guess is around 15 or 20... don't overcook at this point). Drain and let stand in a sieve.
3. Cook onions and saffron in a skillet with olive oil until golden (8 minutes?). Spread onion in an even layer in a small oven safe pot (say 2 or 3 quart)
4. Add apricots and raisins to rice. Spoon rice mixture over onion, spreading evenly. Press down firmly to compact.
5. Drizzle reserved olive oil (coconut oil?) evenly over top.
6. Cover pot with lid or, if no lid, use foil pressed down over the rice.
7. Transfer to the oven and bake for 1 hour.
8. Let stand, covered, for 10 minutes. Uncover and invert a large round platter over the pot. Carefully turn the pot over and empty contents onto the platter.
8. Sprinkle with chopped pistachios and serve.

Dehydrated Almond Toast

Made by Deanne for June 2011

From "I am Grateful" cookbook from Gratitude Cafe

Ingredients:
1/2 cup soaked almonds (soak for 12 or 24 hours)
2 cups almond nut milk pulp (I thought using pulp made it a little dry, so I would use less pulp and more soaked almonds next time.... or just use soaked almonds and grind some finely and some medium... and add a little more vegetable pulp)
1/3 cup flax meal (grind flax seeds in vitamix)
I cup veggie pulp (I used just carrot but next time I would try a little carrot/celery/kale in combination)
1 teaspoon of garlic, crushed (I use a mortar and pestle) to a paste
1 teaspoon salt
1/2 to 1 cup carrot juice (or whatever juice you have left from making the veggie pulp)*

*I use my Omega juicer to obtain juice/pulp.

Method:

Chop almonds to different consistency (fine, medium and a little chunky)
Mix all ingredients except carrot juice.
Add carrot juice slowly to make a bread dough consistency.
Roll it out into a log (say 3 inches wide and 2 inches high).
Slice (like a loaf of bread) and put slices on a dehydrator grid.

Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees.
Dehydrate till crisp (12 to 24 hours, depending on thickness and moisture content).

Variations on this recipe.

Rosemary Garlic: add 1 tablespoon finely chopped garlic, 1/4 cup olive oil and 3 tablespoons of dried rosemary.

Pumperickel Rye: 1 tablespoon caraway seed, 3/4 cup raw carob powder, 2 tablespoons agave nectar

Sundried Tomato Basil: 12 sun-dried tomato halves, 20 large basil leaves (chiffonade the basil), 1/4 cup olive oil

Teriyaki Almonds

( made by Deanne at June 2011 potluck)

2.5 cups soaked almonds (I soaked for 24 hours, changing the water, but you can do 8 or 12 hours)
1/2 cup dates
1/4 cup tamari (you can use Nama Shoyu too, but it has wheat in it)
1.5 teaspoons chopped garlic
1 teaspoon finely minced ginger.

Rinse and drain almonds.
I put the dates, garlic and ginger through my juicer on puree, rather than juice to form a paste.
Add tamari to the paste and toss it over the almonds.

Dehydrate almonds (145 degrees for 1 hour and then turn down to 115 degrees) till crispy. It may take 2 days.

Add to salads or eat straight up.

Naturally Fermented Raw Brine Pickled Watermelon Rinds

Submitted by Idy for June 2011 potluck

Recipe:

http://www.tealightfullyours.com/raw-brine-pickled-watermelon-rinds-or-half-sours-raw-cultured-vegetables/TeaSmittenMomma

Spicy Asian Cool Nodles

Just scroll way down to the bottom of this link for the recipe:

http://www.tealightfullyours.com/tea-with-archana-and-himani/TeaSmittenMomma

submitted by Idy for June potluck

May 2011 potluck photos

Raw Chocolate Coconut Milk Pudding

Raw Chocolate Coconut Milk Pudding by Janine Weston for the 6/10/11 Healthy Potluck

Photo from www.sweetlyraw.com

My friend, Laurel, told me about making this one for her kiddos and I just had to try it out! This is a recipe for Raw Chocolate Coconut Chocolate Pudding that has the consistency of tapioca pudding with a little crunch. It contains chia seeds, which have a number of health benefits, including being rich in Omega 3s, energy, protein, fiber and antioxidants. It's made with a few ingredients, and takes no time at all! I adapted this recipe from Diet, Dessert, and Dogs. Also, if you want a fruity alternative, check out this alternate recipe for Strawberry Chia Mousse "Fluff."

1 can of whole coconut milk, stirred
1/4 c chia seeds (less for a thinner pudding)
2 T (or more) raw cocoa or carob powder
2 T maple syrup
1 t honey
1 t vanilla

1. Mix all ingredients EXCEPT chia seeds in the blender...unless of course, you want to elimminate the tapioca-like texture...if so, then blend those chia seeds with the rest of your ingredients.


2. Pour mixture into a glass bowl.
   


3. Stir in the chia seeds.


4. Let sit in fridge until cool.
   


5. The chia seeds will have absorbed much of the water, leaving you with a thick, lumpy pudding.


6. Serve with shredded coconut or some raw nuts!