LemonHead Recipe Box

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Appetizers

Appetizers
Mexi Nori Rolls
By Kim Ngo
Ingredients:
2 cups Almonds (soaked 8-12 hours & rinsed)
1 cup pine nuts
1 tsp cumin or mexican seasoning
1 tsp sea salt
2 Tsp maple sirup or honey
minced chiles or cayenne powder to taste.
1 cup of diced pineapple (optional)
1/4 cup of onion (diced)
1 lime peeled and diced
10 nori sheets
3 cups of alfalfa or mixed alfalfa and clover
1/2 cup of chopped fresh basil or fresh dill
1/2 of a red bell pepper (slice as thin as possible)
1 avocado (cut into long thin strips)
1 carrot (cut into long thin strips)
1 small daikon (cut into long thin strips)

(marinate carrot and daikon with apple cider vinegar, salt, grated
ginger and maple sirup few hours to a day. This is optional.)
1 cucumber (cut into thin strips)

Preparation and Serving Instructions:
1. Use food processor to process almonds,pine nuts, and pineapple,
seasoning with cumin, salt, maple syrup, lime and cayenne. Grind the
ingredients into dough like mixture and make sure they are not watery.

2. Spread sprouts across nori sheet, near the edge closest to you and
sprinkle the basil and red bell pepper on top. Next spread the
stuffing mixture on top across sprouts and placing one each pieces of avocado,
carrot, daikon and cucumber. Then cover with a thin layer of sprouts
(this keeps the stuffing sticking to your fingers.) Last, roll the nori
tightly, wetting the far edge of nori to seal it with apple cider
vinegar.

3. With sharp knife, cut the rolls into 1-2 inches thick and arrange
on the plate, garnish with fresh dill or basil leaves. Great to serve
with soup or just as appetizer

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RAW VEGGIE STACKS ******* Winner: Best Appetizer 2001 Veggie Cook-off*******
Congratulations to Phyllis Polito!
A delightful appetizer made with enzyme rich “alive” foods for optimum taste, health and energy! Ingredients should always be organic and as fresh as possible. Can easily be presented as an entrée if the crackers are made larger (about 4 inches in diameter).
Advance Preparation: The Buckwheat Crackers can be made up to 1 month ahead and kept at room temperature. The sundried tomatoes can be prepared 1 month in advance and refrigerated. The onions, mushrooms and zucchini can be marinated up to two days in advance. After draining the marinade, they should be refrigerated.
Ingredients:
1 ½ cups Nama Shoyu (organic raw soy sauce)
Juice from 2 lemons
¼ cup maple syrup
¼ cup olive oil
1 red onion, sliced thinly then in quarters
1 portabella mushroom cap, diced
2 small zucchini, thinly sliced
1 Recipe Buckwheat Crackers (use your favorite or use the following recipe)
1 Recipe Guacamole (use your favorite or use the following recipe)
½ cup oil packed sun dried tomatoes (use your favorite or use the following recipe)
Handful of parsley for garnish

1. Prepare a marinade by mixing the Nama Shoyu, lemon juice, maple syrup and olive oil. Divide the marinade into two bowls, with a little more in one of them. Combine the onions and mushrooms and add to the larger bowl. Add the zucchini to the other bowl. Allow the onions and mushrooms to marinate 1 hour to 6 hours, and the zucchini to marinate ½ hour, stirring both occasionally. When they are done marinating, drain the marinade off. At this point they can be stored in the refrigerator for up to two days.
2. Spread a small amount of guacamole on each cracker. Then layer the other ingredients on each cracker in this order: zucchini, onions and mushrooms, sun dried tomatoes. Top with a small piece of parsley.
3. Enjoy!!!

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Buckwheat Crackers (yield 24 crackers)
1 ½ cups sprouted buckwheat groats*
½ cup flaxseeds.
¼ cup olive oil
2/3 cup carrot pulp (leftover from making juice), optional
1 clove garlic, minced
2 Tablespoons fresh basil, chopped
1 Tablespoons fresh oregano, chopped
2 Tablespoons fresh parsley, chopped

1. Soak the flax seeds in ¾ cup filtered water for ½ hour. Drain any remaining liquid off.

2. Combine the sprouted groats, soaked flaxseeds, olive oil, carrot pulp and garlic. Process ½ of the batter in a food processor until well mixed. (You can use a blender instead by adding a little liquid to it). Add the processed batter to the other half of the batter along with the chopped herbs. Mix well with a spoon or your hands.

3. Coat a dehydrator tray with a small amount of olive oil (best if sprayed on). With wet hands, shape the mix into nice flat shapes about 1-½ inches round and about 1/3 of an inch deep. Dehydrate at 100 degrees for 6 to 7 hours. Carefully lift each cracker and turn upside down. Continue to dehydrate for a few more hours until very dry. (Note: if you don’t have a dehydrator, these can be dried in a warm oven on the lowest possible setting. Open the door periodically to keep the oven from getting hot. It will probably take considerably less time.)

*Sprout the buckwheat groats by soaking for 6 hours in twice as much filtered water. Drain in a colander. Rinse twice daily for two days, until little “tails” appear. Then they are ready to use. Measure after sprouting. Can be stored 1 day in the refrigerator before using in the recipe.

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Guacamole
2 avocados, mashed
1 tomato, finely diced
2 Tablespoons onion, minced
1 Teaspoon jalapeno, minced
½ lemon, juiced
1 Tablespoon cilantro, chopped (optional)
Celtic sea salt to taste
Mix all ingredients well.
Sun Dried Tomatoes
1 cup dried tomatoes
1 Tablespoon basil, chopped
1 Teaspoon thyme, chopped
1 bay leaf
½ cup balsamic vinegar
Olive Oil (enough to cover, about ½ cup)
Mix all ingredients in a container with a tight fitting lid for 6 hours to overnight. Turn often. Drain, place in a small container and cover with olive oil. Refrigerate.

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Tamara’s Seaweed Salad -- A Living Food Meal with Sea Vegetables
By Tamara Schatz

5 Oz Dried Dulse
½ Oz. Hiziki Dried & Fresh Mushroom
¼ c. dried Shitake and ¼ c. dried Maitake Mushrooms
¾ Avocado
½ c. Sprouted Mung Bean
½ c. Red Cabbage
½ c. Broccoli
1/8 c. Green Onions
1/2 oz bamboo
1/2 oz Lotus Root


Dressing: Mix together the following:
1 T. prepared Wasabe
½ t. Ginger
1 t. Nama Shoyu &
1 T. olive oil
½ t. Lemon
1/8 c. spring water


Preparation:
Reconstitute the Dulse and Hiziki by soaking:
Rinse Dulse & soak for at least 3 hours (to reduce salt & rehydrate)
(Hint: consider changing soak water once or twice
Rinse & soak Hiziki for 35 minutes
Reconstitute Lotus Root (soak for 6 hours) then Marinate
Chunk Avocado
Marinate both types of mushrooms in a mixture of 1 T. Nama Shoyu & ¼ c. Olive Oil for 12 hrs.
Add dressing and Toss


Dressing: 1 T. prepared Wasabe ½ t. Ginger
& 1 t. Nama Shoyu & tiny 1 T. olive oil & ½ t. Lemon
1/8 c. spring water

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Raw foods expert David Wolfe calls himself the "Chocolate Pope" because of his mission to spread the word about the spiritual--and nutritional--properties of raw cacao. He shared with Beliefnet some recipes from his book, "Naked Chocolate."

Chocolate Del Diablo
(Serve warm. Makes 4 cups)
1 pint of warm almond milk
4 tablespoons of chocolate powder (crushed raw cacao beans or nibs)
2 tablespoons of raw agave nectar
¼ teaspoon cayenne pepper
Pinch each of mace, nutmeg, and cinnamon
Blend all ingredients in a blender and serve immediately.

Raw Organic Cacao Smoothie
Blend and serve:
16 oz. raw organic cashews
1/2 cup organic raw cacao nibs
10 drops raw cacao hydrosol
1/2 cup of raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water


Raw Organic Strawberry Cacao Smoothie
Blend and serve:
10 oz. raw organic cashews
1/4 cup organic raw cacao nibs
2 - 10 oz. bags of organic frozen strawberries
1/2 cup raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water


Chocolate Fudge
Makes about 30-40 pieces
2 cups of cashews, soaked
1 cup of dates, soaked
1 cup of raisins, soaked
1 cup of chocolate powder (crushed cacao beans/nibs)
½ cup of water
½ cup of golden flax seeds, ground
½ cup of carob powder
Add all ingredients into the food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds and process again until you can't see the flax.
Scrape the mixture into a _ inch-deep tin (with greaseproof paper if you wish), and spread it evenly. Freeze for two hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.

Dark Chocolate Sauce
4 heaped tablespoons of cacao powder
3 tablespoons of agave nectar
1 teaspoon of coconut oil Mix all the ingredients together to form a paste. If you need it runnier, add more agave. If you need it a touch creamier, add some more coconut oil.

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Mint and Chocolate Chip Ice Cream
Serves 4
4 bananas, chopped small and frozen overnight
1 teaspoon coconut oil
1 cup of broken chocolate pieces
4 tablespoons agave nectar
1 cup of fresh mint
The day before you make this, finely chop the mint and add to the agave. Leave it to marinate overnight. Using a fine cloth, strain when you're ready to make the ice cream. You can use the discarded mint pulp in a dressing or sauce. Add the bananas and coconut oil to the food processor and process until the mixture becomes white. You may have to stop and rest your machine as it takes a few minutes. Scrape down the banana halfway, and work quickly so the bananas don't melt, otherwise they won't turn to white ice cream.
Once the ice cream is made, mix in the chocolate chips and the agave nectar. Serve scoops of this immediately or return to the freezer where it will keep for about a week.


Sticky Hazelnut Clusters
Makes about 16 balls
8 dates, soaked and stoned
1/2 cup of baby figs (dried)
2 cups of hazelnuts
2 tablespoons of agave nectar
1/2 cup of chocolate powder (crushed cacao beans/nibs)
Pinch of Celtic sea salt

Put the hazels into a food processor and process until broken, not powdery. Put them into a mixing bowl. Put all the remaining ingredients into the food processor and process until the mixture starts to form a ball. Take small sections of the mixture and roll into balls. You can eat them as they are, or put them into a dehydrator for about 4 hours to solidify.

Prince Pondicherry's Cherry Cake
Base:
1 level teaspoon dried orange zest
3 cups of baby figs (dried)
1 cup of almonds (soaked in water for 1 hour)
1 cup of almonds (dry)
¼ teaspoon of ginger powder
¼ teaspoon of grated nutmeg
1 cup of dried cherries
2 cups of fresh cherries
1/2 cup of poppy seeds

Jam:
2 cups of cherries, stoned
1 level teaspoon of chocolate powder (crushed cacao beans/nibs)
6 prunes (dried), stoned

Cream:
3 cups of cashews (dry)
Juice of 1-2 oranges
1 tablespoon of water
1 vanilla pod

To make the base:
Blend everything together in a food processor until it forms a ball. You might have to do this in two lots as it's quite big. Line a lose-bottomed cake tin with cling film and put half the mixture into the tin, then flatten it out. Turn this out onto a plate. Put the remaining mixture in the tin, and flatten it out, leaving it until you've completed the next step.

To make the jam:
Blend all the ingredients with a hand blender. Add more prunes if not solid enough.

To make the cream:
Cut the vanilla pod into tiny pieces. Blend all the ingredients together using a hand blender. You could start the mixture off in a food processor, and then use a blender once the cashews have broken down.
To complete the cake:

Spread half the jam onto the cake base. Spread half the cream onto the cake base. Turn out the other half of cake and place it on top of the cake. Spread the rest of the jam on the top of the cake. Spread the rest of the cream on top of the jam. Decorate with cherries and a deep red rose.

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Chocolate Nut-Milk Recipe by David Wolfe

1 liter (4 cups) of coconut water 20 cacao beans (preferably peeled) 10 raw cashews (everyone loves cashews!) 3-5 tablespoons of carob powder and/or Organic Maca powder (maca is a powdered root from Peru that is an amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer. Organic Maca is available from alivefoods.com ) 3-5 tablespoons of honey and/or agave cactus nectar 2 tablespoons of hempseed oil 2 tablespoons of coconut oil/butter 2-3 pinches of Himalayan Crystal Salt 2-3 sprinkles of cinnamon

Blend all ingredients, drink, and arrive back on Earth in about 2 hours!

[alicein1land]

Res: You are up to your tricks again!!! Blast you!!! LOL!!!

BTW, the chocolate fudge recipe looks incomplete, as there is no chocolate listed. And there are no instructions. Mmmmmm, CHOCOLATE FUDGE!

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Take a peek now.