Serves 2-4
Bruschetta
2 whole heirloom tomatoes, diced
8 sprigs fresh basil, diced
3 tbsp fresh lime juice
3 tbsp olive oil
dash black pepper
dash sea salt
dash fresh thyme
Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil
Puree all cracker ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.
Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces.
Combine all bruschetta ingredients in a bowl, let sit for 5 minutes, and serve with crackers.
Friday, July 17, 2009
Thursday, July 2, 2009
Blueberry Pudding
Serves 2-4
1 lb fresh blueberries
½ cup fresh young coconut meat
handful of raisins
Blend all ingredients and serve immediately.
1 lb fresh blueberries
½ cup fresh young coconut meat
handful of raisins
Blend all ingredients and serve immediately.
Tuesday, June 23, 2009
Raw Crumb Donuts
Serves 4-6
Donuts
1 cup raw almonds, soaked overnight
1 cup dates, pits removed, soaked overnight
½ cup shredded dried coconut, soaked overnight
½ cup shreded yellow zucchini
¼ cup shredded dried coconut (unsoaked)
2 tbsp walnut, safflower or almond oil
1 tsp vanilla extract
1 tsp powdered nutmeg
dash sea salt
Place soaked almonds in food processor and blend with an s-blade until very fine. Add half of the dates, continue blending, and add the rest of the dates while the processor is on. Pour in the oil, salt and vanilla and continue blending until the mixture sticks together to form a ball.
Remove the almond/date mixture from the food processor and mix the nutmeg, squash and coconut in a bowl using your hands or a large spatula. Adjust the coconut and nutmeg to taste.
Roll the mixture into small balls, flatten and poke a hole in the center to resemble small palm-sized donuts. Place them in a plate of the dried coconut and gently cover them with dried coconut. Place the donuts in the freezer on a plate, spaced apart, until they are firm (not frozen). Remove and serve immediately.
Donuts
1 cup raw almonds, soaked overnight
1 cup dates, pits removed, soaked overnight
½ cup shredded dried coconut, soaked overnight
½ cup shreded yellow zucchini
¼ cup shredded dried coconut (unsoaked)
2 tbsp walnut, safflower or almond oil
1 tsp vanilla extract
1 tsp powdered nutmeg
dash sea salt
Place soaked almonds in food processor and blend with an s-blade until very fine. Add half of the dates, continue blending, and add the rest of the dates while the processor is on. Pour in the oil, salt and vanilla and continue blending until the mixture sticks together to form a ball.
Remove the almond/date mixture from the food processor and mix the nutmeg, squash and coconut in a bowl using your hands or a large spatula. Adjust the coconut and nutmeg to taste.
Roll the mixture into small balls, flatten and poke a hole in the center to resemble small palm-sized donuts. Place them in a plate of the dried coconut and gently cover them with dried coconut. Place the donuts in the freezer on a plate, spaced apart, until they are firm (not frozen). Remove and serve immediately.
Tuesday, June 2, 2009
Zucchini Pesto Pasta
Serves 6-8
Pesto
¼ cup olive oil (to start)
1 large bunch fresh basil
1 sprig fresh rosemary
1 cup raw macadamia nuts
6 large cloves garlic
1 cup raw walnuts
1 tsp raw honey or agave nectar
Put oil, basil and macadamias into food processor; pulse until smooth, adding more olive oil in a thin stream, as necessary. Add peeled garlic and pulse again until smooth. Add rosemary (save small sprigs for garnish), walnuts and honey or agave nectar. Pulse until smooth, adding more olive oil in a thin stream if necessary.
Zucchini Pasta
1 small zucchini or summer squash per person (about 8 inches long)
2 tbsp olive oil
dash sea salt
12-14 thin slices of fresh tomato
Peel zucchini with vegetable peeler; discard peel. Continue to use peeler lengthwise on the zucchini, placing strips in medium bowl. Stop when you get to the heart of the zucchini, where the seeds are. Drizzle olive oil over zucchini strips and add a bit of sea salt; toss and let rest 5 minutes.
To assemble, place 1-2 slices tomato on plate, add a mound of zucchini pasta and top with pesto and small sprig of rosemary.
Pesto
¼ cup olive oil (to start)
1 large bunch fresh basil
1 sprig fresh rosemary
1 cup raw macadamia nuts
6 large cloves garlic
1 cup raw walnuts
1 tsp raw honey or agave nectar
Put oil, basil and macadamias into food processor; pulse until smooth, adding more olive oil in a thin stream, as necessary. Add peeled garlic and pulse again until smooth. Add rosemary (save small sprigs for garnish), walnuts and honey or agave nectar. Pulse until smooth, adding more olive oil in a thin stream if necessary.
Zucchini Pasta
1 small zucchini or summer squash per person (about 8 inches long)
2 tbsp olive oil
dash sea salt
12-14 thin slices of fresh tomato
Peel zucchini with vegetable peeler; discard peel. Continue to use peeler lengthwise on the zucchini, placing strips in medium bowl. Stop when you get to the heart of the zucchini, where the seeds are. Drizzle olive oil over zucchini strips and add a bit of sea salt; toss and let rest 5 minutes.
To assemble, place 1-2 slices tomato on plate, add a mound of zucchini pasta and top with pesto and small sprig of rosemary.
Basil Pesto-stuffed Cherry Tomatoes
Makes 20 stuffed tomatoes
Basil Pesto
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
2 cups fresh basil leaves
juice of 1 lemon (about 2 tbsp)
½ cup olive oil, separated
20 grape or small cherry tomatoes
Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.
Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.
Basil Pesto
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
2 cups fresh basil leaves
juice of 1 lemon (about 2 tbsp)
½ cup olive oil, separated
20 grape or small cherry tomatoes
Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.
Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.
Raw Macadamia Cookies
Makes 1 dozen cookies
1 cup raw macadamia nuts
3 tbsp raw agave nectar
dash sea salt
dash of each: hazelnut extract, almond extract, coffee extract, vanilla extract
Puree in food processor until consistency of peanut butter. Form into small balls and flatten with a fork onto dehydrator sheets; dehydrate 2-4 hours and serve warm.
1 cup raw macadamia nuts
3 tbsp raw agave nectar
dash sea salt
dash of each: hazelnut extract, almond extract, coffee extract, vanilla extract
Puree in food processor until consistency of peanut butter. Form into small balls and flatten with a fork onto dehydrator sheets; dehydrate 2-4 hours and serve warm.
Brazil Nut Zucchini Hummus with Rosemary Buckwheat Crackers
Serves 4-6
Hummus
2-3 medium-sized yellow or green zucchini, peeled and coarsely chopped
¾ cup raw brazil nuts
¼ cup raw tahini
3-4 cloves garlic, or to taste, peeled
juice of 3 medium lemons (about 1/3 cup)
2 tsp powdered cumin (or to taste)
½ tsp sea salt (or to taste)
½ jalapeno pepper, seeded (optional)
¼ cup olive oil, separated
Puree all ingredients with 2 tbsp olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Puree until no chunks of nuts are visible. Refrigerate 2 hours or overnight (keeps up to 2 days in refrigerator). Makes about 3 cups of hummus.
Serve with buckwheat crackers, apple wedges and/or carrot slices and garnish with olive oil, paprika and minced parsley.
Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil
Puree all ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.
Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces and serve.
Hummus
2-3 medium-sized yellow or green zucchini, peeled and coarsely chopped
¾ cup raw brazil nuts
¼ cup raw tahini
3-4 cloves garlic, or to taste, peeled
juice of 3 medium lemons (about 1/3 cup)
2 tsp powdered cumin (or to taste)
½ tsp sea salt (or to taste)
½ jalapeno pepper, seeded (optional)
¼ cup olive oil, separated
Puree all ingredients with 2 tbsp olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Puree until no chunks of nuts are visible. Refrigerate 2 hours or overnight (keeps up to 2 days in refrigerator). Makes about 3 cups of hummus.
Serve with buckwheat crackers, apple wedges and/or carrot slices and garnish with olive oil, paprika and minced parsley.
Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil
Puree all ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.
Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces and serve.
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