If you were at the Green living demo today, here are the recipes I talked about. All are raw except the hummus, so enjoy and thanks for listening to me today!
deb
Green Smoothies: Fast and Easy
Freeze ripe, peeled bananas- 2 or 3 per batch
2-3 handfuls of organic, well washed baby spinach
2 cups spring water
Blend it up and enjoy! Makes around 3 cups.
Options:
Add cinnamon, ½ Tsp
Add raw agave 2 Tsp
Add hemp seesd ¼ cup
Add other fruits and go wild!
Use mild greens in place of spinach such as collards (remove the stems), romaine lettuce, swiss chard (remove stems)
Use mint leaves for a fresh taste
Add Lemon juice for zing
Grated fresh ginger spices it up a bit, 1 tsp
Add a small zucchini to make it creamy and thick
Add avocado for creaminess
Ranch Dressing/Dip Posted on Raw Freedom Community
www.sunnyrawkitchen.blogspot.com
For those missing that hidden valley feeling. Soak time: 1-2 hrs Preparation time: 5 Minutes Number of Servings: 24 (or 3 cups)
Ingredients 1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 - 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil
And to add after it's done: 1/4 cup finely minced parsley another 1/2 t dill, minced
Directions Vitamix blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients. Thickens in fridge. Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.
Carmella's Notes: ~ This yields quite a bit of dressing, so you might want to consider halving the recipe. ~ Last time I made this, I completely forgot to put the dates in and it was still outstanding.
AMEN to Plant Based Diets!Chewy Chocolate Freezer Fudge from Raw Food, Real World
2 cups almond butter (one 16-ounce jar)
¼ cup raw cocoa powder (or use raw carob powder, or a combination of both)
½ cup plus 2 tablespoons maple syrup ( you can use raw agave nectar)
1 heaping tablespoon coconut butter
2 teaspoons vanilla extract
1-teaspoon coarse sea salt
In a large bowl, combine the ingredients and stir well. You can also use a standing mixer with the paddle attachment, but it's more fun to do by hand.
Spoon the mixture into little candy molds, flatten with a spoon, and cover with parchment or wax paper. Or line a square baking pan with parchment or plastic. Place the fudge into the pan and cover the surface with parchment or wax paper, pressing down evenly to flatten. Place in the freezer to chill. If using the pan, remove from the freezer after an hour or so, flip it out of the pan onto a flat surface and cut into squares or rectangles. These should be stored, covered, in the freezer.
Tasty Vegan Hummus
Hummus can be used in many dishes, but I think it's best straight up. There are so many variations of hummus out there that you could likely make a different one every day of the year! Play around with this basic recipe. This is a fabulous vegan appetizer to serve at a cocktail party, or allow guests to graze before the meal is served. This is great in wraps that use Collards and veggies, add some hemp seeds too!
2 1/2 cups cooked garbanzo beans (may also use canned beans)
1-2 cloves of garlic
1-2 green onions, chopped
Extra-virgin olive oil
Lemon juice
Roasted sesame tahini
Cumin
Salt and pepper
Paprika, for garnish
Pine nuts, for garnish
1. In a food processor, place garbanzo beans. Add the rest of the ingredients, to taste, until you simply melt from the purely delicious taste. ;O)
2. Place in bowl. Drizzle with extra-virgin olive oil. Sprinkle with paprika and pine nuts. Serve with warm soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half and lay halves on a baking sheet, bake until crisp, break into bite-sized pieces.
Yield: 3 cups hummus (+/-)
Variations:
Add your favorite spicy flavors to "up" the heat quotient
Saute the garlic, or some chopped yellow onions, until softened before adding to hummus
Add some diced pimento pieces to add a little color and a bit of zing
Here is the Reccomended Reading list from the class:
Reccomended Reading:
The Plant Based Diet and the Environment:
The China Study by T. Colin Campbell
Mad Cowboy by Howard Lyman
Omnivores Dilemma and In Defense of Food by Michael Pollan
May all Be Fed by John Robbins
Vegan Cooking and Raw Foods:
Ani’s Raw Food Kitchen by Ani Phyo
Everyday Raw by Matthew Kenney
Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Vegan Planet by Robin Robertson
Generation V: Teen guide to going Vegan by Claire Askew
Podcasts free at itunes store:
We Like it Raw
Vegan World Radio
Green TV
Planet Green
TED talks
Websites: Vegan Information
www.petakids.com
www.tcolincampbell.com
www.VegCooking.com
www.vegfamily.com
www.vegnews.com
www.teachkind.org
www.veganhealth.org/articles/realveganchildren
Websites: Environmental Info
www.ecobunga.com
www.pathtofreedom.com
www.wfaa.com/projectgreen
www.treehugger.com
www.gliving.com
www.earthhourkids.org
Websites: Raw Vegan Information
www.debbiedoesraw.blogspot.,com (Shameless Plug)
www.welikeitraw.com
www.naturemoms.com
www.rawmom.com
www.rawfamily.com
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