October SOUPER SOUP N SALAD

APPLE PIE

ALMOND PIE CRUST
2 cups almonds, dry
1 teaspoon sea salt
2 cups pitted dates

SYRUP
1/2 cup pitted dates
1 orange, peeled and seeded
splash of water, as needed

FILLING
5 cups apples, peeled, seeded, thinly sliced, about 5 or 6 apples
1 cup raisins and/or cranberries
2 Tablespoons ground cinnamon


ROBERTA.....
ESCAROLE DELIGHT

Escarole
Leek sliced thin
4 carrots
1c cilantro chopped

Blend:
2 garlic cloves
1 T salt
2 T ginger
2 celery stalks
1/4 c apple cider vinegar
1 lime juice
1/2 tsp green stevia
3/4 c dates
3 T olive oil
cayenne to taste

Mix and mush together MMMMM


SEA AND LAND SOUP VEGGIE SOUP

2 avocado
4 c water
1/2 c olive oil
1/4 c lemon juice
8 dates
3 bay leaves
2 t salt
cayenne

Blend till smooth

add: 4 torn sheets nori
3 T dulse
1/2 c arame
let sit 20 min

add: 1 zucchini diced thin
2 stalks celery finely chopped
1 leek sliced

enjoy


ELLEN....
WALDORF SALAD

1 cp dulse
2 cp raisins, soaked 20 min and drained
2 Medium apples chopped
1/2 cp almonds, soaked and dehydrated then chopped
1 cp grated carrots

mix with sweet pine nut mayonaise:

1 cp raw pine nuts, soaked 6 hours rinsed
1/2 cp h20
4 T lemon juice
pinch salt
3 T maple syrup/agave

Blend mayo ingredients untill creamy and then add to apple mix and POOF waldorf salad!


BUTTERNUT SQUASH SOUP

2 c hot h20
1/2 cp pinenuts
1/4 cp white onion
1 tsp cumin
1 tsp cinnamon
1 1/2 cp frozen butternut squash
handfull chives
sea salt
1/2 granny smith apple diced

Blend all the ingredient EXCEPT the apple and place apple bits and blended soup in a bowl and eat up!


NORMA....
ORANGE OLIVE SALAD

6-8 oranges
20 kalamata olives
1Tbs lemon juice
1 pinch cumin, chili powder (to taste)
1 tsp agave
1 pinch salt

Cut peel and divide oranges , mix everything in a bowl serve chilled.


CUCUMBER CASHEW SOUP

3/4 cp raw cashew
1 garlic clove crushed
1/2 tsp salt
1 cp nut milk
2 med cucumberss peeled
2 T chopped green onion
1 T lemon juice
1 T parsley
2 T fresh dill or 1/2 t dried

Blend


JANE...
KALE SALAD

Kale cut up small
1 lemon juice
pinch o salt
2 T olive oil
handful of pecans

put all the stuff in a bowl and massage it!


CARROT SALAD

carrots grated
1 lemon juice
little honey
handful raisins
apple pie spice to taste


CORN CHOWDER

1 cp corn
1 clove garlic
1 T onion
1/4 cp cashews
2 T nutritional yeast
1 carrot
1/4 ' ring red pepper
2 T olive oil
1 t cumin
1 T parsley
2 c h2o
salt and pepper to taste

Blend and add 1/4 cup more corn and some parsley

BREAKFAST BONANZA!!

CHIA CHOCOLATE PUDDING

1/3 cup chia seeds
1 cup h2o
1/4 cup hemp seeds
2 tbs agave
2 tbs coco
1/8 tsp vanilla
smidge salt

Blend all ingredients EXCEPT chia seeds
pour blended mix into a bowl with chias and stir....wait a few minutes and stir again....and again. Place in the fridge for 15 min. ENJOY!


BUCKWHEATIES & FLAX CEREAL

3 cp raw buckwheat groats
1/2 cp flax seed

Place seeds and groats into a quart jar and fill with water. Let soak for 6 hours. then dehydrate @105 for 12 hours (untill crunchy)


WALNUT PECAN PANCAKES

1cp pecans
1cp walnuts
4 lanrge bananas
3 dates
1/4 tsp cinnamon
1/2 tsp sea salt
1/2 tsp vanilla ext

Blend untill smooth. Pour about one cupful/ pancake onto teflex sheet. (makes about 9) Dehydrate at 105 for 8 hours....flip onto screens and dehydrate another 4 hours.


EGGPLANT BACON

1 large eggplant
1T sea salt
2T Nama shoyu
2T apple cider vinegar
2T apple juice/cider
2T maple syrup
2T olive oil
2T Ume plum vinegar
1 T liquid smoke
1 tsp paprika

Peel eggplant, cut into 1/8 inch strips with mandolin or veggie peeler
salt and let the water release about 1 tbs. (a min of 2 hours) then squeeze the water out. Blend other ingredients and marinate the eggplant for 8-12 hours. Spread out on your teflex and dehydrate for 8-12 on 105.

June RAW MEXICAN potuck

Thank YOU Roberta for the fresh salad and dressings!

GUACAMOLE DRESSING:

2 med/3 small Avocadoes
1 cup h2o
1 cup chopped celery
2 limes
1 Tbs hempseed oil (evoo/flax)
garlic chives/1 Clove garlic
cayenne, cumin, dried herbs, salt
BLEND

ORANGE STRAWBERRY DRESSING:

1 orange
10 oz strawberries
1/2 tsp green leaf stevia
BLEND


MEGANS PICO CUPS:

(crust)
2 cups cashews
I bunch cilantro
2 Tbs Coconut oil
cumin, cayenne, salt, garlic (to taste)

I mashed 2 Tbs into muffin cups and fridgerated (made 12)

I filled with a pico:
tomato
onion
lime juice
cilantro
garlic


LIME PUDDING:

3 avocados
2 limes juice
2-4 dates (I soaked to soften)
some date h2o (to ease blending)
BLEND and refridgeratorize


MARIANNAS PICO DE WACO: (this I am sure will become a summer staple for me!)

Bell peppers (red, yellow, & green)
3 tomatoes
1 small Jalapeno
2 small Avocados
green onions
1 yellow onion
2 cloves garlic

Marinate with Olive oil, salt, cayenne, lime & cumin
Marianna did an amazing job dicing these ingredients into these delicate little bits...the perfect texture!!

ALICE!! Thanks for the DURIAN! I did share a piece with Woody (just to see what he would do) aaaaand he gobbled it up and begged for more!