Have you joined the Provo Raw Food Meetup Group yet? It’s free and an easy way to stay up-to-date on all the raw food events going on in Utah County. Click here
Also, if you haven’t checked it out yet, go to SummerBear and see what other events are going on.
Almond Hummus
2 ½ cups soaked almonds
¼ cup + 1 Tbsp raw tahini
¾ tsp freshly ground black pepper
1 ½ tsp chopped garlic
1 ¾ tsp cumin
¼ cup + 2 Tbsp olive oil
¼ cup + 3 Tbsp lemon juice
¾ cup water
¾ tsp salt
In the bowl of a food processor fitted with the S balde, grind down the drained and rinsed almonds. All the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture (or one that you desire).
Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil
Makes 3 cups
Teriyaki Almonds
Makes about 3 cups
2 ½ cups soaked almonds
1/3 cup well packed chopped dates
¼ cup Nama Shoyu
1 ½ tsp chopped garlic
1 tsp finely minced ginger
Rinse and drain almonds. In your food processor fitted with S blade, puree dates, Nama Shoyu, garlic and ginger until smooth. Toss the almonds in the paste until well coated.
Have ready one dehydrator tray fitted with both a grid and a Teflex sheet. Place the almond mixture onto the Teflex sheet and spread out into a single layer. Dehydrate at 145 for 1 hr. Turn the dehydrator down to 115 and continue dehydrating until almonds form a skin, then flip them onto the grid sheet, peeling off the Teflex sheet; continue to dehydrate until dry, about 48 hrs total
Asparagus Soup
1/2 to 1 avocado
1 cup chopped asparagus (reserve tips for garnish)
1-2 stalks chopped celery
1 cup spinach
2 cups water
1 chopped green onioon
2 Tbs mixed fresh herbs (thyme, tarragon, rosemary)
1-2 cloves garlic
Celtic seat salt or Bragg's Liquid Aminos
dash of cayenne pepper
radishes for garnish.
Combine all ingredients in the blender and blend until creamy and smooth. If desired, strain through a sieve to remove any coarse fiber. Serve in soup bowls, swirling in a little olive oil on the top of each, Garnish with asparagus tips and shaved radishes.
Serves 2-3.
Enriched Almonnaise
(Courtesy of Marilyn Diamond in the American Vegetarian Cookbook from
the Fit For Life Kitchen)
½ cup raw almonds
½ – ¾ cups water
1 tsp nutritional yeast
¼ cup cold pressed olive oil
3 Tbsp lemon juice
½ tsp raw apple cider vinegar
1. Blanch almonds quickly and when cool, slip off skins. Have all
ingredients measured and ready to go (mis-en-place).
2. Place almonds in blender or food processor and grind to a fine
powder. Add half the water along with the nutritional yeast, garlic
and seasoning. Blend well, then add the remaining water and continue
blending to form a smooth cream.
3. With blender running on low, remove insert in top and drizzle in
the oil in a thin stream until mixture is quite thick.
4. Keep blender running and add lemon juice and vinegar. Blend on low
for one minute longer to allow mixture to thicken to desired
consistency.
5. Refrigerate tightly sealed; this will keep for 10 days to two weeks
in the refrigerator.
Apple Crisp (KTMA)
Put 1 1/2 cups Raw Cashews in the Vitamix Blender
add enough Maple Syrup to blend it smooth and creamy, but not runny.
I'd start with 3/4 a cup and then add more if needed.
Also add 1/4 to 1/2 tsp sea salt.
This mixture alone makes a very yummy fruit dip and I have to credit Apryl Jensen for telling me how to make it. Put this mixture into a seperate bowl because you will have more then enough for two batches of crisp, maybe three.
Chop 6 Apples, (I used Gala)
and about 1 Cup of Walnuts
and put them in a mixing bowl.
Scoop on a couple spoonfuls of cream, sprinkle on some cinnamon and nutmeg, maybe a 1/2 tsp of each. Stir, adjust to taste as needed, and there you go. Love, Sarah
Banana Bread
This recipe is shared by Gabrielle Chavez in her book:
The Raw Food Gourmet: Going Raw for Total Well-Being
3-5 very ripe bananas
1 (1/2) cups freshly ground flax seed
1 Tablespoon coconut oil
1 teaspoon cinnamon
Sprinkle of unrefined salt
Sweetener of choice if needed.
2 Cups Walnuts, unsoaked, or soaked3 to 8 hours overnight, rinsed, drained,and re-dried in dehydrator.
Peel and puree bananas in a food processorfitted with an "S" blade. Mix in everything except the walnuts and blend thoroughly.
Pulse in walnuts, leaving some chunks for texture.
Spread dough about one half inch thick on mesh dehydrator sheets and dry until pliable.
Barley Oatmeal
Thought I'd pass on a new recipe I came up with one day. I had some
sprouted barley leftover from making Alissa Cohen's fabulous chili and
didn't know what exactly to do with it.
So, I threw it in the food processor with some
water,
vanilla,
cinnamon,
salt and
honey.
I mixed it and wah-lah...oatmeal! At least that's what we call it!
I heated some over low heat on the stove for a few minutes and my son absolutely loves it! I don't have exact measurements if you want to try it, but i would only put a pinch of salt, a pinch or two of cinnamon (the first time I put WAY too much) and the rest of the ingredients I would adjust to your taste.
ENJOY! Christa
-you can also add raisins and some almond milk or other nut milk too!
Blueberry Pie (F)
Ingredients for the crust:
2 cups almonds
½ cups dates, pitted and soaked
Ingredients for the filling:
5 cups blueberries or blackberries or combination
2 bananas
1 ½ Tbsp raw honey
To make crust: In a food processor, grind the almonds until fine. Add the dates and blend until smooth. Remove from processor and pat down into a pie plate.
To make filling: In a food processor, combine 4 cups blueberries, 2 bananas, and 1 ½ Tbsp honey. Blend until smooth. Remove from processor and add in remaining 1 cup of whole berries to the mix. Pour into crust. Refrigerate for at least 3 hours. – Pie will solidify after a few hours in the fridge. Yields a 12 inch pie
From Raw Food Bible by Craig Sommers pg 119
I like this recipe much better with blackberries. Much more flavor and has the deep, dark purple color you're expecting.
Broccoli Salad (F)
I got this from Joyce Wiatroski's blog:
foodie fumblings
1 large head broccoli cut up
Half a medium red onion minced
Generous Handful of raisins
½ to ¾ cup sunflower seeds
Sprinkle of sprouts
1 cup of Enriched Almonnaise – see below –
thinned with 4 teaspoons rice wine vinegar and 2 teaspoons raw agave nectar
Combine in a big bowl and enjoy …
Donna
Cheesecake (F)
From the book: Ani’s Raw Food Kitchen
Crust
1 ½ cups macadamia nuts
½ tsp sea salt
½ cup pitted dates
¼ cup shredded coconut
Filling
3 cups cashews
¾ cup lemon juice, (about 6 lemons)
¾ cup agave syrup or honey
¾ cup coconut oil
1 vanilla bean
½ cup water as needed
To make crust, process the macadamia nuts into small pieces with salt I the food processor. Slowly add dates and mix well.
“Flour” the bottom of the pan. Set aside.
To make filling, blend cashews, lemon juice, agave, coconut oil, and vanilla in your blender. Add just enough water to blend into a smooth cream. Pour into spring form pan, and place in the freezer until firm.
Before serving, take cake out of the freezer and remove from the pan while frozen. Place cake on a plate and defrost in the refrigerator for an hour before serving.
Will keep in fridge for five days, in the freezer for more than a week.
Chinese Chicken Salad
by Laura Johnson
Use Raw, Organic Ingredients
Salad
1 medium cabbage finely shredded
6 green onions minced
4 celery stalks chopped into small pieces
10 mandarin oranges peeled and separated
½ jicama cut into small chunks
1 cup almonds chopped
½ cup raw sesame seeds
Dressing
¼ cup sesame oil
¼ cup nama shoyu
¼ cup agave
4 Tbsp brown rice vinegar
1 tsp salt
½ tsp pepper
Chocolate Chip Cookie Dough
Gluten Free Vegan Chocolate Chip Cookies I ran across this looking at Gluten Free recipes. It ends up being cooked but I wonder how it would turn out in a dehydrator or just right out of the bowl.
Choc Chip Milk Shake
Soaked Cashews -1 ½ cups
Cacao Nibs - 1 Tbsp
Maple - 2 Tbsp
Agave - 1 Tbsp
Sea Salt – ½ tsp
Water – ¾ cup
Ice 15 – 20 cubes
Vanilla - 1 ¼ tsp
Blend all ingredients until smooth. Add more water or ice for desired consistency.
By Sarah Katoa
Cheddar Broccoli Salad
4-8 cups fresh broccoli chopped
1-2 cups chopped carrots
½ -1 cup soaked/sprouted wild rice
Raw Cheddar Cheese Sauce
1 large red or orange bell pepper
¼ cup water
1 cup soaked cashews
3 tbsp nutritional yeast
¼- ½ sweet onion
1 clove garlic
2 tbsp lemon juice
1 ½ tsp sea salt
Put cheese ingredients in blender, blend until smooth. Add cheese to broccoli, carrots and rice. Mix and serve
Chili Soup (F)
2 cups chopped tomatoes
1 cup dried tomatoes~soaked in 3 cups of water
1/2 cup raisins~ground in the food processor
1/2 cup olive oil
2 cups mushrooms~ground in food processor
3/4 cups minced celery leaves
3/4 cups minced onions
1/4 cup lemon or lime juice~always start with less
1 garlic clove, minced
1/4 cup chili seasoning or more to taste
4 cups fresh or frozen corn and peas (if desired)
hot peppers if desired
Add all ingredients together. This recipe can be warmed to 105 degrees.
~Becky Johnson
Cranberry Relish
In a food processor combine:
Cranberries
Pineapple
Apple
Orange
Agave (optional)
Cream Cheese
4 cups Macadamia Nuts
2 1/2 - 3 cups of Water
2 Tblsp Agave Nectar (optional)
The cream cheese recipe was very simple. Blend in the vita-mix with enough water to turn over. Start with 1 1/2, adding more as needed to keep as thick as possible. Put in a bowl and cover with cheese cloth. Let sit at room temp. for at least 6-8 hours. I added some agave to it also, just to make it a little sweeter. I think it was just 2 Tblsp or so. This is in Alissa Cohens book on page 319.
Cream of Zucchini Soup
Organic Raw Vegan Cream of Zucchini Soup
Put in blender:
3 zucchinis, peeled and chopped in large pieces
1 avocado pitted
Juice of 1.5 lemons
1 teaspoon of honey or agave nectar
Dash of olive oil
Blend until creamy
Add:
1 bunch dill, chopped finely
2 avocados, cut up in pieces/chunks
Dash of paprika
Dash of oregano
1/2 teaspoon of cumin
Salt to taste
Drizzle tablespoon of flax oil on top
In Joy!
Jinjee
The Garden Diet
Dressing, Fall
Becky Johnson's Fall Dressing
1 ripe pear
1 ripe sweet apple
1 C orange juice
1 C water
1/4 C pure maple syrup
1 t Cinnamon
dash cloves
Blend in blender. I added pine nuts cuz I like a thicker creamier dressing most of the time. But it fabulous with or without the pine nuts. I would use this recipe as a beverage also.
Dressing, Ginger Honey
Ginger Honey Dressing
2 T Lime juice
2 T Honey
1 T of oil - your choice, like olive oil.
1 tsp grated ginger
Blend or shake well and enjoy
Sarah Katoa
Flax Crackers
There are so many variations and all are so easy to make. Here's a basic recipe to which you can add any seasonings you like or none at all.
3 cups Water
3 cups Flax Seeds
Soak overnight on counter or in the fridge
Pour onto solid dehydrator sheets. Dehydrate at 105 degress for about 12-24 hours, then turn tray over and peel off solid sheet to dehydrate on other side for another 12-24 hours or until crisp. (This peeling off process can go easier if the sheets are thinly coated with olive oil or coconut oil before placing your mix on the sheets.)
Now for seasoning - In the morning, add your seasoning of choice to the bowl of soaked flax seeds, stir well and dehydrate.
I have just added my favorite left over salsa or
left over refried beans or
left over raw chili or ...
you get the point. Anything that sounds good to you.
Here's one recipe from Vicki Talmage that you can add as seasoning to the above recipe:
In blender, coarsely blend:
juice of one orange
2 stalks of celery, chopped
1 red onion, chopped
2 cloves garlic
Handful of fresh basil and cilantro
3 tsp. chili powder
3 tsp. cumin
3 tsp. Nama Shoyu
Granola Sunflower Power
1/4 C Raw Carob or Raw Cocoa Powder
2 C Rolled Oats
1/2 C Sunflower seeds (soaked overnight & rinsed)
1 C raw almonds (soaked 24 hours & rinsed)
1/2 C raisins
1 C Pure Maple syrup, raw honey, raw agave or sweetener of your choice
1 tsp Cinnamon, ground
Options: 1-4 tsp flavoring of our choice ie. almond extract, vanilla,
butterscotch flavor, etc. (I prefer Frontier brand)
I would also add soaked flax and sesame seeds, perhaps pumpkin
etc...lots of vitamins and minerals :)
Rinse all the nuts/seeds well and place in a large bowl. Put all
other ingredients in the bowl and mix well. Place mixture on T-flex
sheets and dehydrate for a long time LOL at 105 degrees. When they're
dry enough to flip over, do so...it'll dry faster after that. When
the nuts/seeds are crunchy again is when I like to eat it. We also
use this as a breakfast cereal with our raw milks. It would also
taste good over raw ice cream or in raw kefir/yogurt.
Theresa
Green Smoothie (KTMA)
There are so many variations and all are so easy to make. You can find more recipes at Green Smoothie Girl in the book "Green for Life" by Victoria Boutenko and Shelly Abegg's Raw Food Art has one that incorporates superfoods - seeds. Shelly's is one you do not want to miss.
You can also watch this video to get a good grasp on how to make your smoothie. You'll eventually and easily come up with your own favorite green smoothies.
Here's the basic recipe I use in my home, then you can get as creative as you like.
In a VitaMix or BlendTec Blender
4 cups Water
2 ripe Bananas
1 cup Pineapple
Then stuff it full with your favorite green such as Spinach, Kale, Collard Greens, Chard, etc.
Blend on high for 25 seconds or just hit your "smoothie" button.
Notes: Kale can be a bit bitter. Squeeze half a lemon in to cancel out the bitterness.
Spinach - New research indicates that it can adversely affect your bones. Leading osteoporosis clinics are now advising their patients to stay away from spinach. My two cents: All things in moderation and diversify. Don't get stuck in a rut. Yes, spinach blends well with anything and can be sweet but change things up. Our bodies need nutrients from all sources.
More Green Smoothies
Dr Oz's Green Drink
This is a drink Dr Oz recomends for health and longevity! It's very good.
Ingredients:
Put in a blender:
5 stocks of celery
parsley
ginger (small piece of fresh)
1 apple
1 cup spinach
1 lemon (juice from)
1 cucumber
Put ingredients in blender and blend. Add water to get consistency you want.
Number Of Servings:1
Guacamole, Sweet Corn (F)
Sweet Corn Guacamole
1 cup sour cream
1 1/2 avocados, mashed
1/2 red bell pepper
1/4 red sweet onion, minced
1 garlic clove, pressed or minced
1 cucumber, chopped
1 tomato, chopped
3-4 cups thawed frozen sweet corn
chopped cilantro to taste
salt and pepper to taste
Mix all ingredients together and ENJOY!
Sour Cream:
1 cup cashews
1 cup water
1 lemon juiced
Mix in blender. Soaking the cashews overnight will make it creamier.
This recipe is totally an estimate. Please adjust it in any way to make it tastier for you. I usually just put whatever I have handy in it. Someimes I use red onion or add minced celery. With the sour cream and avocado base, I think just about anything tastes good!
~Sarah Katoa
Hummus, Garlicy Raw
Here's a recipe for raw hummus from hoop girl.
Garlicy Raw Hummus
2 packaages of sprouting raw mixed organic beans
1.5 cup raw tahini
1/2 teaspoon salt
juice from two large ripe organic lemons
big splash extra virgin olive oil
generous shake cumin
1/3 cup water
4 cloves garlic
Put all ingredients in food processor and process! Eat with big
carrots for a satisfying munch! Yum!
Carrot Hummus Loaf
This recipe is from Dining in the Raw
3 cups raw chickpea hummus
(soak peas 12 hours and make up hummus with)
· 2-4 cloves of garlic
· ½ cup of water, ¼ to ½ cup tahini
· 2 Tablespoons liquid aminos
· ¼ cup lemon juice
· 4 Tablespoons chopped parsley
· 2-4 Tablespoons olive oil
To the hummus add:
· 2 large carrots, finely shredded
· 1 stalk celery, minced
DIRECTIONS:
Combine hummus, carrots and celery to form a loaf. Garnish with minced celery.
Make "crackers" by slicing zucchini, cucumbers, bell pepper, jicama even carrots in thick pieces. Then serve slices of the loaf on "veggie" crackers or pita wedges.
Honeysuckle Tea
If you have honeysuckle in your yard, try this,
put three or four blossoms in your water and let it sit for a while.
Soon the water has the delightful smell of the flowers and it is energizing!
Enjoy!
Marnae
Kale Avocado Salad (F)
1 head kale, any variety is great, shredded
1 cup tomato, diced
1 cup avocado, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon Celtic salt
1/2 teaspoon cayenne
In mixing bowl toss all ingredients together, squeezing as you mix to''wilt'' the kale and creaming the avocado. Serve immediately. As variation add chopped fresh herbs. Serves two.
~Chad Sarno
Lasagna(F)
by RawFoodChef
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
Nut Cheese
2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
1t salt
½c water as needed
Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes, soaked 1 hour or more
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
Green pesto
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice
Process all ingredients, leaving plenty of chunkiness!
Spinach Layer
6c torn spinach
5T dried oregano
3T olive oil
1t sea salt
Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 1T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
Assembly method:
Line the base of your dish with a layer of the courgette strips that slightly overlap.
On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.
Lemon Pudding
Dr. GILLIAN'S RAW LEMON PUDDING Weight Loss Recipe
Ingredients:
2 cups soft avocado, mashed
1 ½ cups of lemon flesh
½ lemon for freshly squeezed lemon juice
½ orange for freshly squeezed orange juice
2 cups pitted dates
3 tbsps maple syrup (keep out until end. We may not need this)
2 tbs pear juice
Method:
Peel lemons with a knife stripping away the peel and seeds, using only
the interior of the lemon flesh.
Place all ingredients together and squeeze in the fresh orange and
lemon juices. Then mix in a blender or food processor. Fantastic dessert.
Mango Salsa
Jan's Mango Salsa
Excellent with salmon or with low salt corn chips!
Ingredients:
2 mangos, peeled and diced
½ Cup peeled, diced cucumber
1 T. finely chopped jalapeno
1/3 C diced red onion
Juice from 1 lime
Grated rind from lime
1/3 C roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Ranch Dip
¼ cup flax + 1 cup water
½ cup lemon juice
1 tsp real salt
¼ tsp dry mustard
2 cups extra virgin olive oil
½ cup raw almond milk
1 Tbsp dry onion
1 Tbsp dill weed
Santa Fe Scramble
I (Marie) make something yummy that I call "Santa Fe Scramble". It was inspired by a recipe Ani Phyo makes, but I forget now what she calls it. I adapted it to fit my taste buds and it became Santa Fe Scramble.
Santa Fe Scramble
1/2 c. almonds
1/4 c. sunflower seeds
1/4 c. water
1 tsp cumin
2-3 leaves fresh basil
chopped cherry tomatoes
diced onions
taco seasoning
Veggie Pepper
Blend in nuts and seeds food processor until in small pieces. Add water and cumin and blend again for a few seconds.
Add a handful of chopped cherry tomatoes and a handful of sliced onions (Vidalia sweet onions are yummy). Don't leave these out, because they really make the recipe complete. Then add a good size dash of taco seasoning and mix all together. Place a rounded scoop of mixture onto a bed of fresh baby spinach leaves and top with a hefty shake of veggie pepper. Yummy! Quick and easy! You can also add a dollop of raw salsa if you have it on hand.
Sour Cream
1 ¼ cup cashews soaked
1 cup water
1 lemon juiced
1 Tbsp coconut oil (or more)
Sprouted Buckwheat Breakfast Cereal
Ingredients:
Sprouted Buckwheat Groats
Almond Milk
Chopped apple, banana, dates
Pinch of Cinnamon & Nutmeg
What's a groat? It's the buckwheat kernal before any processing. Much like a kernal of wheat you are used to seeing, a buckwheat is refered to as a groat not a kernal and it's round/triangular shaped as opposed to oblong like a wheat kernal. Oats are the same. Their "kernal" is called an oat groat.
To sprout the buckwheat, I just sprinkle them on a wet dish cloth and roll it up and put a plastic bag lightly over it for overnight (I get the dish rag pretty wet) and usually by sometime that day they will have started sprouting....they are really quick sprouters.....
If you haven't sprouted buckwheat groats, you must try it.....I had some in my frig that I forgot about and the sprouts were about 1/4 inch long....
I had made some really good almond milk
1 cup soaked almonds, peeled, but you don't have to peel them (soaded in water overnight)
4 cups water
Blend well, then strain (I have a cool nut milk bag that I think is made of silk screen, it is a wonder)
Then blend the strained milk with a few dates, and some vanilla. I added a little bit of coconut oil, just for richness, but not necessary.
Pour the almond milk over the groats, and add chopped apple, banana, and chopped dates, cinnamon, and freshly ground nutmeg.
This breakfast tastes like a cross between oatmeal and granola....would be good with yogurt, also.
Kate from Oregon
Maple "Roasted" Squash
1 winter squash (I used a White Swan Acorn)
1/3 cup maple syrup
½ teasp pumpkin pie spice
Pinch of cayenne
Chopped pecans
1. Cut open the squash and scrape out seeds and membrane, peel and cut
into large chunks. Grate in the food processor.
2. In 1-cup liquid measuring cup, stir maple syrup with spices.
3. Toss squash with maple syrup mixture and place in small casserole dish.
4. Dehydrate at 105 degrees 7 to 9 hours.
5. Top with chopped pecans, and enjoy.
Donna
Stuffing
Buckwheat that has been soaked and sprouted
Flaxseeds
Red cabbage
Red Bell Pepper
Green Onion
Parsley
Chopped Walnuts
Pumpkin Seeds
Raisins
And/Or any other veggies or nuts and seeds
Dressing (optional on top of stuffing or mixed in)
E.v.o.o.
Apple Cider Vinegar
Lemon juice
Salt
Pepper
Sage
Rosemary
Thyme
Turkey
1 C. soaked sunflower seeds
2 C. soaked pecans
4 T. fresh parsley
4 T. red pepper
2 soaked dates
1/4 C. onion
2 C chopped celery
4-6 fresh basil leaves
Process the above in food processor and add:
2 C. sredded carrots
one small beet shredded
1/2 C tahini
1 T lemon juice
1 T olive oil
salt 1 teaspoon
2 t. Nama Shoyou
poultry seasoning
ginger
cayenne dash
Dehydrate, I like it best while it is still soft. I turned it after a few hours.
From Marnae