Tuesday, May 19, 2009
Tomato Cups
6 Medium Tomatoes
1/2 Small Cucumber
2 Sticks Celery
2 Spring Onions
1/2 C Fresh Parsley
1 Tb Fresh Mint
1 Clv Garlic
2 tsp Kelp
1/2 C Sunflower Seeds
1 Tb Lemon Juice
1 Tb Olive Oil (optional)
Celtic Salt to taste (optional)
Cut tomatoes in half scoop out center, add tomato pulp to the other ingredients finely chop all ingredients, mix well + fill tomato halves. Great for a side dish or for finger food use cherry or small tomatoes.
Summer Picnic Slaw
Chef - Kristen Suzaane
Salad
1/2 Red Cabbage, shredded
2-3 Carrots, shredded (i used food processor shredding blade!)
1 Large Cucumber, unpeeled + diced
3 Scallions, thinly sliced
1 C Raisins
1 Tb Garlic, minced
1 tsp Sea Salt
Dressing
1/2 C Cashews, soaked
1/3 C Water, maybe more or less---add a little at a time
1 Tb Apple Cider Vinegar
1 1/2 Tb Agave Nectar
1/4 tsp Cumin
1/4 tsp Salt
Dash Cayenne Pepper
1/2 C Olive Oil
Dressing - Place all ingredients in a blender except the olive oil. Blend until creamy, while blender is on low speed, slowly add oil + blend briefly.
Salad
1/2 Red Cabbage, shredded
2-3 Carrots, shredded (i used food processor shredding blade!)
1 Large Cucumber, unpeeled + diced
3 Scallions, thinly sliced
1 C Raisins
1 Tb Garlic, minced
1 tsp Sea Salt
Dressing
1/2 C Cashews, soaked
1/3 C Water, maybe more or less---add a little at a time
1 Tb Apple Cider Vinegar
1 1/2 Tb Agave Nectar
1/4 tsp Cumin
1/4 tsp Salt
Dash Cayenne Pepper
1/2 C Olive Oil
Dressing - Place all ingredients in a blender except the olive oil. Blend until creamy, while blender is on low speed, slowly add oil + blend briefly.
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