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.