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June Potluck Recipes

From: Melody
Sent on: Saturday, June 2, 2007 7:43 PM
June Potluck Recipes
Stuffed Mushroom Caps:
24 small crimini mushrooms, de-stemmed
Marinated 1 hour to overnight in:
1/4C olive oil
1/4C nama shoyu or soy sauce
1/4C apple cider vinegar
4 cloves garlic, minced
Lots of fresh-ground black pepper
Pesto P?t?:
2C basil leaves, packed
1C walnuts
1/2C pine nuts, plus 2T ground for garnish
2T nutritional yeast
2T olive oil
1 clove garlic
Sea salt to taste
Remove mushrooms from the marinade and pat dry with a towel. Grind walnuts into small crumbs in a food processor and add the rest of the p?t? ingredients. Blend until well incorporated, but not completely smooth. Spoon a small amount of the pesto p?t? into each mushroom, and top with ground pine nuts. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
Chrissy's Goddess Chips

2 bunches kale, broken into large pieces by hand

3/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.
German Chocolate Fudge

1 c Shredded Coconut
1-1/2 c Walnuts
3 T Cacao Nibs
3 T Carob Powder
? c Coconut Oil
2 T Honey

Grind nuts and shredded coconut until they are about the consistency of breadcrumbs. Grind cacao nibs as fine as you like.

Add all ground ingredients and carob powder into bowl and mix them together thoroughly before adding coconut oil.

Add coconut oil to mixture and mix well. You may have to heat coconut oil to make it easier to mix. Add honey.

Spread on small cutting board and form into flat rectangle. Cover with piece of saran wrap and let sit in refrigerator for about ? hour or so. Cut into small bite size pieces and put into airtight container.

Carrot Salad (from Rawsome)

4 grated carrots
Juice of 1 orange
? c currents
1 T extra-virgin olive oil
? t Celtic salt
? t freshly ground cumin

Combine all ingredients in bowl and toss well.

Broccoli Salad

1 head broccoli, separate florets
1 sm red onion
1 c raisins
1 can mandarin oranges

1/8 c mayonnaise
1/3 c rice wine vinegar
1 T raw honey

Blend and pour over salad. Let stand 1 hour. Enjoy
Broccoli soup

3 c water
1 c almonds
2 c broccoli
1 avocado
1 t honey
?-1 cloves garlic
1 T olive oil
1 t onion
1-1 ? t sea salt
? t cumin
? t pepper

Blend the water, almonds & honey until smooth, then add rest of ingredients and blend until smooth.

Raw Veggie Stew

1 lg stalk broccoli
6 c cabbage
6 lg tomatoes
2 c red onion or white
3 c carrots
20 spinach leaves

Cut up veggies in bite size pieces. Peel and juice ? of tomatoes. Chop the rest.

2 c carrot juice
1 t curry
? c olive oil
? c Braggs
(Supposed to add this just before you serve it, which I didn?t do.)

Note: I didn?t have 6 c cabbage, I used 4 c. I used about 2 c cauliflower, no honey and only about 2 c carrots. Then I added apple cider vinegar to taste. Also 1 ? mashed avocadoes and 2 large minced cloves of garlic. Also added ? c canned tomato juice.

Avocado Kale Salad

1 bunch dinosaur kale
1 large tomato
1 avocado
1 stalk celery
? c olives
2 T olive oil
2 t lemon juice
1 t salt

Remove main part of kale stem and finely chop leaves into bowl. Add salt and massage well until kale wilts. Add lemon and massage again. Add tomato, olives. Blend avocado, olive oil, and celery to cream and pour over salad. Mix well to completely coat the kale leaves. The order in which you add the ingredients is crucial; if you add the oil too early the kale will not wilt as well.

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