October 2009 Archives
Carrot Zucchini Bread (1)
This firm, but moist bread is ideal for any type of sandwich, with your favorite soup or just indulging in the simple pleasure of bread and butter. Bread will always have a special place on my dinner table, how about yours? It may not be the centerpiece of our daily meal, but we would surely feel its absence.
2 cups carrot pulp
2 cups zucchini pulp
1 1/2 cup celery, chopped
1 3/4 cup cup Roma tomatoes, chopped
3/4 cup green onion, chopped
2 tsp parsley, chopped
2 tsp sun-dried tomato powder
1 tsp Himalayan pink salt
1 Tbs flax oil
1 1/3 cup flax seed, soaked overnight in 1 1/3 cup water
1 1/2 cup sunflower seeds, soaked for 6 hours
Procedure
1 Add onion, celery, tomatoes, parsley, salt, sun-dried tomato powder and blend in food processor until mixture resembles a salsa.
2 Then add the carrot and zucchini pulp along with drained and rinsed sunflower seeds and flax seeds. This will take a few minutes to mix in your processor, keep pushing the batter down with your spatula when it begins to climb the wall of your machine. Once the batter is well mixed, remove from processor and place in mixing bowl.
3 Place 3 1/2 cups of batter on a Teflon dehydration tray, cover with another Teflon sheet and roll mixture with a rolling pin to evenly spread batter on sheet. You can also use a flat spatula to help evenly spread the batter until it is about 1/4 inch thick throughout. Cut each batch into 9 equal squares and place in the dehydrator on 105 for 3 hours. Then flip bread using another tray and remove Teflon sheet. Continue to dehydrate for another 3 to 5 hours until the bread is firm yet moist.
4 Store in the refrigerator in an air tight container for up to 5 days, or in the freezer for up to two months.
Servings: 18
Yield: 7 cups
Spinach Portobello Pesto (2)
No words exist to describe how glorious this pesto is. The combination of the spinach and portobello mushroom with the added cheesy flavor from the yeast make this my all-time favorite pesto. Add this creamy pesto as a sauce for pasta or it can be used as an ingredient in a variety of other dishes. One classic use (and my personal favorite) is to spread the pesto onto slices of bread. I often serve this on my carrot zucchini bread with garlic butter, lettuce and tomatoes (truth be known, this is my favorite sandwich).
2 cups spinach, firmly packed
1/4 cup olive oil
2 tsp garlic, minced
1/2 tsp Himalayan pink salt
1/2 cup Pine nuts
2 tsp Miso, Yellow
2 tbsp nutritional yeast
1 tsp lemon juice, freshly squeezed
1 cup portobello mushrooms, diced
Procedure
5 Combine all ingredients in a food processor and blend until desired consistency is achieved. The mixture should be creamy, not runny.
6 Store in a glass container for up to 5 days in the refrigerator or freeze for up to three months.
Servings: 10
Garlic Butter (3)
Miss having butter? Well, no longer does that have to be the case. Sit back and enjoy this creamy decadence, Garlic Butter. Add it to your favorite sandwiches, wraps or even soup. Its uses as an added ingredient are endless!
1/2 cup flax oil
1/2 cup olive oil
2 Tbsp minced garlic
Procedure
7 Place all ingredients into your blender and blend. Then, add mixture to ice cube tray and place in freezer until cubes solidify.
8 Remove cubes from tray as needed and return tray to freezer.
9 Place cubes in individual serving cups or on a plate along side bread.
10 Enjoy!!!
Servings: 12 Yield: 1 cup
Wild Rice, Marinated Olives and Aji Peppers This spicy rice dish is mouth-watering good. Better yet, it is extremely easy to make. Simply place the rice in your dehydrator and let it soften and split to easy perfection.
This dish is an any-time-of-year staple, whether served hot or cold, as a salad, or an accompaniment to a main course. You'll always find it the perfect choice.
2 cups wild rice, sprouted
6 cups water, filtered
1/2 cup green onions, green and white parts included, diced
1/2 cup dill, fresh, minced
1/2 cup cilantro, fresh, minced
1/2 cup red bell pepper, finely diced
1 tsp Himalayan pink salt
1 tsp black pepper, freshly ground, or to taste
1/2 cup carrots, scrubbed and diced
1/2 tsp turmeric
1 cup diced black olives marinated with aji peppers
1/4 cup olive oil
1/4 cup flax oil
Procedure
1 Place 2 cups of rice in a half gallon jar with purified water. Place the sealed jar into dehydrator for 24 to 48 hours or until the rice has split and sprouted.
2 Combine the rice and remaining ingredients into a large mixing bowl and toss well. Garnish with additional cilantro and baby red pepper.
3 Store in airtight glass container in refrigerator for up to 5 days.
Servings: 8
Yield: 4 cups
