[glow=red,2,300]Stiffler's Favorite Green **** [/glow]
½ cup Mrs. Renfro's Hot Green Salsa
½ cup milk
4 oz low fat feta cheese
4 oz fat free cream cheese
2 or 3 large garlic cloves minced
1/3 of a bunch Cilantro - finely chopped
Place all ingredients in a blender and blend until smooth and creamy. Serve as a dip for veggies.
This one requires a Food Dehydrator: But sounds good anyway. I haven't tried it yet.
Stuffed Mushrooms
1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
Healthy things grow, Growing things change, Real growth is measureable.
dice small or grate:
carrots, celery, brocoli stalks, cauliflaur, mushrooms,
or any variety of veggies that you prefer. Toss with a good oyster sauce or an organic tamari. Add fresh bean sprouts and toss. Spoon veggies into fresh, washed lettuce leaves of your choice. Roll cabbage roll style and enjoy. My children love these for lunches and they are wonderful for an appetizer when serving a multi-course meal.
Greek Lettuce Wraps
dice small:
tomatoes, cucmbers, onion, (a little smashed garlic)
toss with a good oil (I prefer extra virgin olive)a little lemon juice, add fresh basil or any herbs that you prefer. Spoon veggies into fresh, washed lettuce leaves. Add a few good olives and grated firm tofu. Roll cabbage roll style and voila!! a greek roll.
Mexican Wraps
smash soaked beans of your choice. add a little cumin, chili powder, garlic or whatever your preference.
dice small: tomatoes and add to beans.
Now be creative. Add some soft or firm tofu, peppers or whatever your tastebuds would like. Roll in washed lettuce leaves.
Healthy things grow, Growing things change, Real growth is measureable.
6 medium tomatoes
1/2small cucumber
2 sticks celery
2 spring onoins
1/2 cup fresh parsley
1 tablespoon fresh mint
1 clove garlic
2 teaspoons kelp
1/2 cup sunflower seeds
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
celtic salt to taste (optional)
makes 12
cut tomatoes in half scoop out centre
add tomato pulp to the other ingredients
finely chop all ingredients ,mix well and
fill tomato halves, great for a side dish
or for finger food use cherry or small tomatoes
Healthy things grow, Growing things change, Real growth is measureable.
This a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.
Ingredients:
Dried Laver Circles (found at Asian Markets)
2 Avocados
Juice of 2 Medium Size Carrots
Dulse Flakes
Toppings:
Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!
Directions:
Mash the two avocados. Add the juice of 2 carrots, Mix Well.
Spread the above mixture on the Laver.
Sprinkle Dulse Flakes to completely cover the avocado Mixture.
Select several toppings and chop them up into small pieces.
Carefully place each topping, one at a time on the pizza.
Be sure to use your imagination, and make it look pretty!
Options:
This recipe is very open to your imagination and creativity!
The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese!
The topping can be anything you desire, just chop it well into small pieces!
Healthy things grow, Growing things change, Real growth is measureable.
2 cups avocado, mashed
1 1/2 cups lemon flesh, without peel and seeds
1 lemon, juice of
2 cups pitted dates
4 Tbs. maple syrup, or honey (optional)
Peel lemons with a knife. Cut them in half, and begin to slice them. Remove seeds as you encounter them. Blend the lemon flesh with the mashed avocado, dates, and lemon juice. A food processor works well for this. If desired, add some maple syrup or honey. This will be the best lemon pudding you will ever taste!
Healthy things grow, Growing things change, Real growth is measureable.
I stole this from Nomi Shannon @ http://www.rawgourmet.com/recipes.html. However, it was too long so I was instructed to hit the "back" button and proceeded to loose all my cute little edits so #$%&!! and here ya go as is!
Lasagne
This recipe is best made one day in advance.
This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) {metric
measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan
size is not important- use any size pan you have, this is just a
guideline.
"Cheese"
4 Cups Sunflower pate (see recipe below) -made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.
Marinara Sauce (see recipe below)
cheesecloth (all cotton for culinary use)
Preparation:
Thinly slice the zucchini the long way. This can be done by hand or with
a mandolin.
Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice.
You will need enough slices to completely cover the bottom of the pan
two times. (you can marinate longer if you want)
Place a double layer of cheesecloth in the pan, with at least 6 inches
of cheesecloth hanging out on all sides.
Assemble the lasagne
Pat dry the marinated zucchini slices. Fit closely together enough
slices to completely cover the bottom of the pan-Don't forget to lay the
cheesecloth down first, it is important.
Pour over a small amount of the marinara sauce and spread over the
zucchinis (see recipe for Marinara below)
Spread out a layer of mushrooms, (use 1/2 the mushrooms)
Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it's
ok to leave it in evenly spaced blobs it is difficult to spread)
Evenly place half of the chopped spinach over the pate and press firmly
into place
Repeat the steps:
Zucchini slices
1/2 of the remaining marinara sauce
the remaining mushrooms
the remaining pate
the remaining spinach-press in to the pate
The remaining marinara- you can also add some chopped tomato and
slivered basil to the top
Cover tightly with plastic wrap and refrigerate.
Serving the lasagne:
The vegetables and pate will have given off a great deal of liquid
overnight in the refrigerator. Using the ends of the cheesecloth,
carefully lift out the lasagne (it may take 2 people). Drain the lasagne
for a few moments (hold it up and allow to drip or run your hand over
the bottom)-then either place it in a new pan or have someone quickly
pour off the liquid and dry the pan and put the lasagne back in. Slice
and Serve.
Marinara Sauce
(This is a rough description, you add ingredients to your taste)
To serve 8-16 (Makes a full blender container of sauce)
2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
8-10 fresh Tomatoes
Parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil
For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)
Healthy things grow, Growing things change, Real growth is measureable.
Re: LemonHead Recipe Box
lol YUM!
Healthy things grow, Growing things change, Real growth is measureable.
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