LemonHead Recipe Box

[Res]

Kathy: Haha, well from now on I'm adding nuts to everything. lol

Ginger: I used to live in a house where they grew wild. A gardner friend of mine used to pick them and not say why. lol He finally confessed and said he'd freeze them and eat them as dessert. How selfish can you get? Our friends must be part Hobbit.

Love,
~Res

[Ginger]

Res - and you call him a FRIEND?

[peanutterb]

CHILI WITH TOMATOR SAUCE
by Frederic Patenaude

Tomato Sauce
2 cups tomatoes
11/2 Tbs. apple cider vinegar
1 Tbs. agave nectar, or 2 small dates
1/2 cup fresh basil
1/2 cup sundried tomatoes, soaked in advance
1 tsp. Italian herbs*
1/3 clove garlic (optional)

Instructions:
Make sure that you’ve soaked the dried tomatoes at least 45 to 60 minutes in
advance. If you have a Vita-Mix or other powerful blender, this step is optional. If you’re in a hurry, you can always soak them for 5 minutes in boiling water, and that does the job. (Just bring the water to boil — don’t keep it boiling). Blend all ingredients together until you’ve reached a thick, tomato sauce consistency. If the sauce is too thin, add more dried tomatoes. If it is too thick, add fresh tomatoes.


Chili (First, make the tomato sauce above)
1 cup of cauliflower
2 tbs. of onions, chopped
2 cups zucchinis, Julienned*
1 cup of diced red bell peppers
Tomato sauce (see above)
1 Tbs. chili powder (mild)
* Cut into thin matchstick-sized strips
Instructions:
Mix all ingredients into a bowl along with the tomato sauce. Use more or less chili powder to taste.

[Res]

Mm, that's what I need to pick up; sun dried tomatoes.

I love all the recipes.

[Res]

Ginger: Silly me. My lips still curl when I think about it. lol

[Res]

Basic Sauerkraut

2 lbs shredded green cabbage (about 2 quarts loosely packed)
2 TBSP salt
1 tsp caraway or cumin seed
2 cups clean, filtered water

1. Wash and drain cabbage. Be sure to slice thinly with a sharp knife, including core. Place in large bowl and mash or pound with a heavy cup, pestle or mallet until cabbage starts to release juice.

2 Sprinkle with seeds and mix. Pack tightly into 2 quart mason jars. stir salt into water and pour over cabbage, adding more water to bring level up within 3/4 from the top of jar. Cover with lid. Store at room temperature for at least 3 days, then place in refrigerator

Serves 32. Serving size: 2 quarts, 1/4 cup per serving.
Preparation time: 15 minutes

[Res]

Ok, recipes need to be posted here from now on because some of us () can't keep up or, we're fed up trying to find them in various threads we've posted in! hahaha

Lasagna: 1 to 2 servings (Cornbleet, pae 114)

1/2 zucchini (yeah, right)
2 cups spinach leaves, tightly packed
1/2 cup Marinara sauce (recipe follows, page 65)
1/2 ripe avocado, mashed

Thinly slice the zucchini lengthwise into long, wide noodles using a mandoline or a sharp knife. Place the spinach in a food processor fitted with the S blade and pulse or process until finely chopped. Transfer to a medium bowl.

Coat the bottom of a small square container (I'm a rebel - mine was rectangular) with 2 tablespoons of the Marinara Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of the Marnaria Sauce. Add a layer of half of the avocado. Top with half of the spinach and press with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons of the marnianra Sauce should remain. Layer the zucchini on top and cover with the Marinara.

Store in a sealed container in the fridge. Lasagna will keep for two days (yeah right).


Marinara Sauce: Yield 1 Cup, 4 servings (I use the entire thing with my zucchini)

1 ripe tomato seeded and chopped (about 1/4 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 TBLS olive oil
1 TBLS minced fresh basil, or 1 tsp dried
1 tsp oregano
1/2 tsp crushed garlic (1 clove) - I use 3 giant cloves
1/4 tsp plus 1/8 tsp salt (why do they do this? )
Dash black pepper
Dash cayenne

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Store in a sealed container in the refrigerator. Marinara Sauce will keep for three days.

This is so good. It actually tasted better the 2nd day (lol) and the zucchini softened up like a noodle. I'm having my 2nd batch tonight (made last night).

OK Kathy, I'm ordering Cohens book now.

Love to everyone!
~Res

[RIA]

Hi,

I have spent the last several days trying to find the recipes for the onion bread and rosemary crackers that every has been talking about. I can't find them anywhere Are the recipes listed anywhere here on the site, or are they in one of the cookbooks you have? Can anyone direct me? I haven't had any luck trying to do a search and it seems like I have scanned hundreds of pages with no luck.

On the brighter side, I have found sooo many other recipes that sound awesome!

thank-you

[mtmouse]

Ria,

They were both in the After The Cleanse thread.

http://www.therawfoodsite.com/forum/...&postcount=831

http://www.therawfoodsite.com/forum/...&postcount=959

BTW, I usually cut the rosemary by at least half in that recipe.

Have fun!

[Res]

Gawd yes, CUT the Rosemary! I found out the hard way - must have bypassed Kathy's (mtmouse) advice.

Here's one I found for a Flax Snack - from a UK buddy- I haven't made these yet. They consider this "breakfast".

Flax Seed Snack

1 cup ground flax seed
1/3 cup of maple syrup
1/4 cup of chopped walnuts

Mix ingredients. (They say to cook but we won't do this) Spread on baking sheet and cook at 300 degrees for 5 minutes, turn and cook for another 5. Cool, store in airtight container.

OK so, WE would dehydrate but I have no clue what temp or for how long so I'll just guesstimate here and let the GURU's correct my guess.

Dehydrate at 110 for 4 hours?