LemonHead Recipe Box

[Res]

This recipe is a slight adaption of Fajitas from The Best of Raw Freedom Community Ebook, page 85, contributed by Josephine Lee aka Joz.

It wasn’t easy choosing from the wonderful collection of recipes in Carmella’s ebook, but I managed to do so with a little help from a special date and my love of the flavors of Mexican food.
September 16th is Mexico’s Independence Day and Josephine Lee’s Fajitas is a fitting recipe to help celebrate the day, or make this recipe for a Tex-Mex themed party.
I decided to use Joz’s fajitas recipe atop crisp romaine lettuce greens. The marinade works beautifully as the dressing. This is a great raw vegan version of fajitas, and a refreshingly delicious and wonderfully flavorful salad.
Fajita Salad


Use this delicious fajita recipe to fill raw dehydrated tortillas and wraps, with raw sour cream, fresh salsa or guacamole, or sprinkle with chopped cilantro and green onion.

2 portabella mushrooms [I used organic baby portabellas], sliced
1 red, yellow, and green bell pepper [I used organic red bell peppers only], sliced
2 garlic cloves, crushed
1 Walla Walla sweet onion [I used an organic yellow onion], sliced
1 zucchini, sliced thinly
¼ cup Nama Shoyu or tamari
¼ cup cold pressed olive oil
2 tablespoons chili powder
1 teaspoon cumin powder
¼ teaspoon cayenne
1 head romaine lettuce
Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander.
Note: Drain off the marinate if using to fill tortillas or wraps, otherwise, use the marinade as a sauce or dressing.

[Res]

Nevermind, you already shared. I searched the thread and found it but reposting:

6 cups chopped jicama (roughly 1-inch cubes)
1/2 cup pine nuts
1 Tbsp plus 1 tsp sea salt
1/4 cup brown rice wine vinegar
3 Tbsp agave nectar

1. Place jicama and pine nuts in food processor and pulse to the size of rice grains. Press the mix between clean kitchen towels or paper towels to remove all excess moisture.

2. In a large bowl, combine rice with the salt, rice vinegar, and agave and mix well. Gently spread mixture onto dehydrator screens (no sheets necessary) and dehydrate at 115 (I do less) for about 2 hours to remove additional moisture. Check the rice occasionally to make sure it is not getting too dry, and toss it around a bit on the tray as the edges dry faster.

The rice will keep for 2 to 3 days in a covered container in the fridge. This will make about 4-1/2 cups.

[Res]

How cute is this? The green around the middle I thought was spinach or something fun and stringy like seaweed but something in me prefers the idea of spinach but here you go.



Here is a refreshing salad that is a great starter for a summer dinner or a single serving. Whether you are entertaining for guests or making a meal for yourself, you can prepare all the components in advance. Then all you will have to do is assemble the layers of the dish minutes before serving.
The key to the pulled together look of this salad is the use of single serving ring molds, like what I recently purchased from Sur La Table store in Pasadena, CA. I checked the site and it appears they didn’t feature the ring molds, so the photo to the left serves as a visual example of the type used.


Shredded Beet Carrot Carousel Salad


Purple, red, white, and yellow carrots make gorgeous alternatives to standard orange carrots, and in place of red beets, pretty golden or Chioggia beets would make an eye-appealing stand-in. The ingredient quantities in this recipe can easily be doubled, or more, for larger servings.

1 medium red beet [about 1 cup], peeled and shredded
3 - 4 carrots [about 1 cup], peeled and shredded
½ cucumber, sliced paper-thin
¼ small onion, peeled and minced
4 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
Salt and pepper, to taste
5 – 6 sprigs fresh dill, reserve a few sprigs for garnish
Rinse and peel the beets and carrots. Set up a food processor with the grater blade attachment. Cut the beets into small wedges that can fit through the food processor for shredding. Shredded the beets. Add the shredded beet to a small mixing bowl and set aside.

Rinse the food processor bowl and attachments before proceeding to shred the carrots. Shred the carrots. Place the shredded carrots into a separate small mixing bowl and set aside.
Slice the cucumber into paper-thin slices or as thin as possible. Place the cucumber slices in a bowl and set aside. Mince the onions and add half to the beets; the other half to the carrots.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper to taste. Add 1/3 of the dressing to the bowl of beets, carrots, and cucumbers. Stir to coat and let marinate for 15 minutes or longer.

Assembly:
Place a 1 ¾ x 3 ½-inch ring mold in the center of a serving plate. Carefully fill the ring mold layering it with about ½ cup of the shredded beets, and then the sliced cucumbers. Press down firmly on the cucumber to pack down the two layers. Continue layering with the fresh dill sprigs, then the shredded carrots, and press down firmly. Let set for a minute or two, and then carefully lift to remove the ring mold. Garnish with sprigs of dill. Serve immediately.
Serves 2


(great, now I have to buy a ring mold....)

[Res]

I don't care for raddichio, too bitter but check out this walnut dressing! Hmm, I wonder if red cabbage or chard would work?




Typically when you think “salad”, isn’t the first image that pops in mind something with leafy green vegetables? In this case the leafy vegetable is radicchio sporting a pretty red-purple color with thick creamy white veins.



I used the outer leaves of the radiccio as decorative cups to hold the salad. When ready to eat just pick it up and eat it, like a wrap. My inspiration for this salad came from Daniel Boulud’s “Smoked Trout, Radicchio and Grapefruit Salad” recipe.

This salad bursts with flavor. Sweet-tart grapefruit, the subtle bitterness of the radicchio leaves, the stand out taste of cilantro all mixed together in a creamy walnut dressing are incredible together as a succulent treat.


Radicchio Salad

1 head radicchio, washed, toss into bit sized pieces + 4 whole outer leaves
1 grapefruit, peeled, segmented + a couple segments for garnish
1/4 cup walnut halves
3 small scallions, thinly sliced
2 tbsp fresh cilantro, chopped + whole leaves for garnish

Peel and set aside four outer leaves, keeping each whole and in tact, to use to hold the salad. In a large bowl tear into bit sized pieces the remaining radicchio leaves. Add enough walnut dressing to nicely coat the leaves. Add grapefruit, walnuts, scallions, and cilantro; mix. Add more dressing if needed.
Spoon salad into reserved leaves. Garnish with reserved grapefruit and cilantro.

Walnut Dressing

¾ cup walnuts
¾ cup filtered water
¼ grapefruit juice or 2 – 3 grapefruit segments
3 tablespoons extra virgin olive oil
1-2 garlic cloves, minced
Salt + pepper
Dash of cayenne, optional

Blend together all ingredients in a blender until smooth and creamy. Keep refrigerated up to one week.
Serves 4

[Res]

These cupcakes look scrumptious, don’t you think? I know I could easily eat, well, many more than I should. The flavor of these dairy and gluten-free cupcakes is coconut and pineapple, and they are the creation of our contributing raw chef Carolyn Akens.

Carolyn has a love and flare for creating raw food desserts and it sure shows in her work. I have seen some of her raw cake creations and they are simply stunning.

One of the ingredients Carolyn uses in making the frosting is coconut oil. When choosing this oil, be sure to use organic coconut oil that is void of trans fatty acids and is not hydrogenated. Here are two options, both brands I use:
Wilderness Family Certified Organic Centrifuged Coconut Oil
and
Nutiva Organic Extra Virgin Coconut Oil
Coconut Pineapple Cupcakes



Cupcakes
1 cup walnuts
1/2 cup almonds
1/4 teaspoon Celtic sea salt
1 cup unsweetened coconut
1 cup medjool dates, pitted
1/4 cup agave
1 teaspoon vanilla extract
1/8 teaspoon nutmeg, freshly ground
1/4 cup fresh pineapple, chopped
In a food processor, place nuts, salt, coconut, and process into a fine meal. Add the dates, agave, vanilla, nutmeg, and pineapple to the food processor and mix well.
Use a small ice cream scoop or spoon to form balls and place in silicone muffin cups. Press the ball gently to form into a cupcake shape.


Frosting
1 cup cashews, soaked 1 hour
1/2 cup fresh pineapple, chopped
1/4 cup coconut meat
1/2 cup agave
1 teaspoon vanilla
1/8 teaspoon Celtic sea salt
2 Tablespoons coconut water
2 Tablespoons lecithin
1 Tablespoon coconut oil
Add all the ingredients to the blender except the lecithin and coconut oil. Blend until creamy. Slowly add the lecithin and coconut oil with the blender running and blend until ingredients are incorporated and smooth. Put frosting in refrigerator to set up the right consistency before frosting cupcakes.
Note: 10 inch pastry bag and #21 star tip

[jcross]

Heres a recipe for some good chili. I did the suggestion at the bottom with the chips, cheese and sour cream. I substituted chopped tomatoes for the canned ones. Delicious and easy.

http://low-fat-cooking.suite101.com/...e_chili_recipe

[mtmouse]

I just had a great idea how to share Ani Phyo's marvelous raspberry fudge ganache at a potluck or other party: thumbprint cookies!

I think that dense "cake" would roll nicely into balls and could then be pressed with a thumb to create an indentation. Fill the hole with frosting, top with a fresh berry, and voila! Instant finger food.

Don't know if they would want to stick to the plate, but if so a dusting of cacao powder underneath them would probably resolve it. I can't wait for my next party!

[NewDirection]

Kathy that is a brilliant idea! Thank you for sharing!


(Off to get my Ani Phyo book - not that I can eat yet. Still dreaming.)

[Tanyazl1]

I just had a great idea how to share Ani Phyo's marvelous raspberry fudge ganache at a potluck or other party: thumbprint cookies!

I think that dense "cake" would roll nicely into balls and could then be pressed with a thumb to create an indentation. Fill the hole with frosting, top with a fresh berry, and voila! Instant finger food.

Don't know if they would want to stick to the plate, but if so a dusting of cacao powder underneath them would probably resolve it. I can't wait for my next party!

HEY KATHY! I agree with ND..what a perfect idea! My hubby says it is too

I let a few people have a bite of my slice at work and they bragged so much one of the guys said, "You should make one and bring it to share...Yeah...24 people...I'd need a wheel barrel to carry the cake into the office. But your Raspberry Fudge Ganache Thumbprint bites works for me. I think I'll plan it for 2/16.

Tanya

[Res]

HEY KATHY! I agree with ND..what a perfect idea! My hubby says it is too

I let a few people have a bite of my slice at work and they bragged so much one of the guys said, "You should make one and bring it to share...Yeah...24 people...I'd need a wheel barrel to carry the cake into the office. But your Raspberry Fudge Ganache Thumbprint bites works for me. I think I'll plan it for 2/16.

Tanya

HAHAHA, a wheelbarrow