December 2009 Archives
These Asian salad rolls are a party favorite. They are always the first go!! They are easy to make, super affordable and absolutely delicious! Just wrap and roll, add the dipping sauce and watch them disappear!
1 whole red bell pepper, seeded and julienne
1 whole cucumber peeled, seeded and julienne
4 whole green onions, finely julienne
1 bunch cilantro, chopped
1 bunch lettuce greens
1 whole carrots, large, scrubbed and thinly julienne
1 cup purple cabbage, shredded
6 whole spring roll skins
Procedure
1 Cut all your ingredients and have at the ready. Place some water into a bowl large enough to accommodate the rice skins. Briefly dip one skin at a time into the water - be careful not to get them too wet because they'll turn to mush.
2 Place the damp rice skin on a flat surface and start to build your ingredients - start first with a few leaves of lettuce and some of the other ingredients in any order you see fit. Place the ingredients on the skin, just a bit off-center towards you. Be sure not to overstuff, for this makes them hard to roll.
3 Now, fold both sides of the rice skin over the top of the filling. Then begin to roll the skin over the ingredients. Be sure to tuck the front edge of the skin under the ingredients. Continue to roll.
4 When it comes to rolling spring rolls, practice makes perfect!
5 Either serve whole or cut in half making a diagonal cut. Serve with dipping sauce or drizzle it over the rolls.
Servings: 6
Spicy Peanut Sauce
This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!
1/4 cup toasted sesame oil
1/2 cup peanut butter, organic, raw
2 Tbsp lemon juice, freshly squeezed
2 Tbsp agave nectar
1 Tbsp chipotle peppers, diced
1/2 cup water, filtered
Procedure
1 Add water and all remaining ingredients into blender and blend. Add more or less water for desired consistency.
2 Store in air tight container for up to 5 days in refrigerator.
Servings: 6
Yield: 1 ½ cups
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
Mashed No-tatoes
These No-tatoes are creamy, delicious and smooth - like silk. You won't believe they are made from celery root! These are super delicious and exceptionally healthy, so pile them up in heaps and enjoy!
2 1/4 cups celery root, peeled and chopped
3/4 cup cashews
1 Tbs white miso paste
1 tsp onion powder
2 tsp nutritional yeast
1 1/4 tsp Himalayan pink salt
1/2 cup Irish moss paste
3/4 cup water (add more if necessary for creamy texture)
1 Tbs garlic, minced
1/4 tsp white pepper
1 Tbs chives, minced
Procedure
1 Add all ingredients (except chives) into blender and blend on high until creamy and warm.
2 Blend chives in by hand, then serve.
3 These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.
Servings: 8
Yield: 4 cups
Gourmet Blend Gravy
Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!
1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast
Procedure
4 Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)
5 Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!
6 Leftovers can be placed in a glass air tight container for up to 5 days
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Cherry Cacao Chip Brownies
Yummy, yummy for the tummy! These brownies are super fantastic! Very decadent, very chocolatey. A true chocolate lover's brownie! Serve them up with almond milk and enjoy! This recipe serves up some Big Bad Brownies! For an even BIGGER CHOCOLATE BLAST, drizzle them with my Cherry Cacao Sauce!
4 cups walnuts, soaked and dehydrated
12 whole pitted dates (I like medjool)
4 Tbs carob powder
8 Tbs cacao powder
2 tsp cherry extract
1/2 cup dried cherries, pitted, soaked and coarsely chopped
6 Tbs cherry water, drained after soaking cherries
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup walnuts, soaked and dehydrated, roughly chopped
1/4 cup cacao nibs
Procedure
1 Place the walnuts into the food processor with the "s" blade and grind them until they look like meal (dried powder).
2 Pull the dates apart into a few smaller pieces and add to the walnut meal. Continue to process until the mixture is well combined.
3 Add the carob powder, cacao powder, cherry extract, cherry water, salt and cinnamon. Process again to combine all ingredients.
4 Remove mixture from processor and place into a mixing bowl. Add the cacao nibs and drained cherries and mix well by hand. Make sure the all the ingredients are well mixed. Pack the mixture into a 9x9 baking dish. Let chill for 2 hours before serving.
5 Drizzle with Cherry Cacao Sauce (see recipe) before serving.
6 Store the brownies in an airtight container in the refrigerator for up to one week. They will also freeze beautifully for up to three months.
Servings: 9 Yield:
9 brownies
Cherry Cacao Sauce
I call this my "died and gone to heaven cherry cacao sauce." The flavors in this sauce are lip-smacking good! You won't believe it's not dairy chocolate! Drizzly it on everything from brownies, cheese cake, your favorite ice cream, or strawberries!
1 whole avocado, seeded, peeled and quartered
7 Tbs cocoa powder
1/4 cup rapadura, raw
1 tsp vanilla extract (non-alcoholic)
1/8 tsp cinnamon
1/2 cup purified water (or to desired thickness)
1/2 cup cherries, pitted
1/8 tsp Himalayan pink salt
Procedure
7 Place all of the ingredients in your blinder and blend until smooth a creamy. Add more or less water as needed for that perfect chocolate consistency!
Servings: 12
Yield: 1 cup
