Monday, June 30, 2008
Fourth of July Picnic Theme
This month our theme was taking back the fourth of July as a healthy eating holiday. As you will see, we all had fun taking a classic meal and making it new and different...
Kale Salad
Raw Burger With the Works
Creamy Dijon Mustard
(recipe from Gabriel Cousins)
3/4 cup sunflower seeds, soaked
1/2 cup macadamia nuts
3/4 cup water
1 1/2 TB apple cider vinegar
1 tsp paprika
1 tsp mustard powder
1 1/2 tsp Celtic salt
Blend all ingredients, chill, serve.
Living Catsup
(also Cousins)
1 cup sun-dried tomatoes (soaked)
1 cup tomatoes
1 cup water (save soak water from sun-dried tomatoes)
2 TB raw apple cider vinegar
1/2 tsp Celtic salt
Process until smooth.
Vegan Raw Burger Patty
Luminous Veggie Burger
Inspired by Chef – Matt Amsden RAWvolution
Ingredients
¾ Cup Raw Almonds
¾ Cup Raw Walnuts
¾ Cup Raw Sunflower Seeds
1 ½ Cups Portabello Mushrooms, button size
¾ Cup Jicama
¾ Cup Celery
2 Tb Shallot
2 Tb Parsley, finely chopped
2 Tb Tarragon, finely chopped
1 Tb Adobo or ground cumin
1 Tb Protein Powder
1 pnch Cayenne
1 pnch Turmeric
2 Tb Olive Oil
¼+ Cup Tamari to taste
Directions
Soak nuts 3-4 hours, drain & dry. In Cuisinart, chop mushrooms finely. Remove & set aside. Add nuts & puree nuts to fine consistency. Again, remove & set aside. Add chopped jicama & celery to Cuisinart & chop finely. Add shallot, parsley & tarragon & continue to blend. Add adobo, protein powder, cayenne & turmeric, blending all ingredients well. Add nuts & mushrooms back into Cuisinart. Blend all ingredients well. Drizzle olive oil & tamari through top while running Cuisinart & continue processing. Scrape down sides & continue processing until all ingredients are well blended. Shape mixture into patties, approximately 3” diameter & ½” thick. Dehydrate at 140°F for 1 hour. Flip & rotate burgers, reduce temperature to 115°F. Continue dehydrating for another 6-8 hours
Bread
Watermelon Soup
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