Recipes

My Favorite Green Smoothie

This smoothie is an amazing meal, adjust the blended ingredients according to your taste.

Step #1 Make Juice:

1. Green juice:  Juice the leaves of any or all kale, lettuce, broccoli, celery, cucumber
2. Apple juice (detox your liver and sweetness)
3. Lemons with peel (detoxifying)
4. Ginger (very spicy, good for immune system)
5. Add 50% water

Step #2 Blend Juice with Whole Foods and Ice

Blend juices with:

medjool dates (for sweetness)

avocado (for good fats, and creaminess)

green tea powder (adds a touch of bitter and very detoxifying)

fresh spinach (as much as you like)

ice

Blend till yummy

 

Chia power bowl (Vegan Tapioca Pudding)

1 cup cashews 4 cups water

6 Medjool dates

½ teaspoon cinammon

½ teaspoon cardamom

Blend ingredients and add to 2 cups of Chia seed, stir every couple of minutes till mixture begins to thicken.  Store in fridge.  Serve with fruit, nuts, etc.   

Cashew crème

Red peppers

Cashews

Garlic

Lemon juice

Soy sauce

Blend red peppers, garlic, soy sauce, and lemon juice. Add cashews handfuls at a time.
Blends to creamiest in a VitaMix, but any blender or food processor will work OK.
Use as a spread on Rawcos, as a salad dressing, or sandwich extra.

Arugula & Spinach salad

Arugula (washed & chopped)

Spinach (washed & chopped)

Cooked millet (grain)

Caramelized onions

Fine chopped celery

Fine chopped red onion

Splash with rice and apple vinegar & squeeze of garlic

Shaunie's Griddle Cakes (these cakes are light and fluffy and amazing!)

Dry Mix:

½ cup each of quinoa, tapioca, teff, & brown rice flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup raw sugar

½ tsp salt

Mix 1 cup dry mix, with approx 1 can coconut milk, and 1 egg.

Cook on very hot griddle

Smokey Bean Soup

White beans cooked

2-4 cups cubed, roasted vegetables

1 tsp fresh ground pepper

4 cloves garlic

a few pinches of chipotle powder or flakes

sea salt

White Bean Curry Soup

2-4 cups cooked beans

1 tbls curry powder

4 shredded zucchini

2 cups caramelized onions

Tomato and White Bean salad

2 cups cooked white beans

2 cloves garlic fine chopped

½ med red onion chopped

1 cucumber chopped

2-4 heirloom tomatoes or cherry (or any nice tomato)

fresh basil fine chopped (or 2 tbls pesto)

White Bean Dip

1 clove garlic

carmelized onions

1 cup white beans

water to blend

blend everything till smooth, serve on disc of cucumber or zucchini, crackers or bread, or use on sandwiches

Beans

2 cups white beans (great northern or other small)

8 cups water

bring to a boil, cover and simmer approx 2 hours just till tender

Roasted Vegetables: Use for sandwiches, side dishes, or in soup

slice large zucchini, peppers, and eggplant into ½" slabs, brush with olive oil and fresh garlic

Roast at 500’ in preheated oven or over a wood fire, just till tender and nicely browned

Carmelized onions: side dish over rice!  Or in other recipes

White or yellow onions into ¾” cubes

Olive oil to sautee or toss

Sautee over high to med heat in stainless or cast iron pan, or oven roast in flat pan after tossing in olive oil and garlic