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