Guest guest Posted November 20, 2006 Report Share Posted November 20, 2006 Thanks Sharon! Sounds good. I think I'll try it with part honey and part agave and see how that comes out. Margaret -------------- Original message -------------- kerley983 I just wonder if you would like a recipe I received at a nutrition class. It is for muffins like cupcakes, they were cooked in the paper cup cake ., and probably in the muffin tins. Muffins 5 cups of ground almonds like flour.(I got it at Trader Joes) 6 eggs cup pumpkin tsp baking soda dash of salt Cinn. 3 Tablespoons nutmeg 1 tsp allspice ginger 1 cup honey raisins or walnuts The class was about child behavior and diet. . These muffins do not have sug. and they really are delicious. As you also see there is no flour in them, just the fine almond like flour. I would say you could pretty much do them the way you want. I do not know if Agave could be used instead of honey, and another one would be the real Maple sug. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2009 Report Share Posted April 24, 2009 Okay, I joined the Oleander Soup Group, BUT, I am having the hardest time trying to find the soup recipe! HELP! No viruses found in this outgoing messageScanned by iolo AntiVirus 1.5.6.4http://www.iolo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2009 Report Share Posted April 25, 2009 Dear Frank Welcome to the group, here is the site for the oleander soup. As you know you must follow the recipe to the letter . Hugs Mary /oleander soup.htm - frank Conte oleander soup Friday, April 24, 2009 3:41 PM Recipe Okay, I joined the Oleander Soup Group, BUT, I am having the hardest time trying to find the soup recipe! HELP! No viruses found in this outgoing messageScanned by iolo AntiVirus 1.5.6.4http://www.iolo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2009 Report Share Posted April 27, 2009 Frank, I saw that Mary gave you the link to make the soup. Were you able to make it okay? oleander soup , "frank Conte"<fracon wrote:>> Okay, I joined the Oleander Soup Group, BUT, I am having the hardest time trying to find the soup recipe!> HELP!> > _____> No viruses found in this outgoing message> Scanned by iolo AntiVirus 1.5.6.4> http://www.iolo.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2010 Report Share Posted April 13, 2010 Thank you for this recipe, I have all ingredients except the dried tomatoes, but I have a dehydrator, so I can make that up too. Sounds good. Hugs, barbara n germany > Quarter Pounder in the Raw Burger > > Yield: six adult servings and one kid size > > Ingredients: > > 4 c fresh or previously frozen vegetable pulp from juicing > 1 c raw walnuts, soaked, rinsed & drained > ½ c raw sunflower seeds, soaked, rinsed & drained > ¼ c raw & shelled pumpkin seeds, soaked, rinsed & > drained > ½ onion, chopped > ¼ - ½ c dehydrated tomatoes, soaked in ½ c water > until > soft > > > > > > > 1 T Braggs or Nama Shoyu > 1 T maple syrup > 1 t salt > 1 t marjoram > ½ t red or white pepper > ½ t dill > ½ t thyme > Pinch of cayenne or ½ jalapeno pepper, diced (optional) > > Directions: > > Put all ingredients into a food processor or great blender > and blend until smooth. Slowly add just a bit of (¼ c at a > time) water if needed to blend easily. > > Adjust spices to your liking. > > If, like some, you like it hot, add cayenne or jalapeno > half. Do not use both as they are each different peppers and > do not blend all that well on your palate. > > Continue to blend until smooth and uniform in color. The > tomatoes should allow your blend to be the same color as raw > meat. > Form into burger shapes about the size of a fast food > burger. You ought to wind up with six burgers and one junior > size, more or less. > > Dehydrate until rare (thin crust), medium (mostly dried but > pliable) or well (dry as a bone) done. > > Serve on a lettuce leaf or on a raw bread, if you have > some, surrounded by a few sliced tomatoes, onions, and a > scattering of micro greens. > > Would you like fries and ketchup with that? > > The recipes can be found on other pages of this book. > > P. S. I agree that tofu sux as the crapola which is being > shoved down our throats is processed but not fermented. > > Cheers. > > Kathy K --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2010 Report Share Posted April 15, 2010 Thank you very much; May the Lord bless you. Marie oleander soup oleander soup On Behalf Of barbara elenniss Tuesday, April 13, 2010 3:06 PM oleander soup Re: recipe Thank you for this recipe, I have all ingredients except the dried tomatoes, but I have a dehydrator, so I can make that up too. Sounds good. Hugs, barbara n germany > Quarter Pounder in the Raw Burger > > Yield: six adult servings and one kid size > > Ingredients: > > 4 c fresh or previously frozen vegetable pulp from juicing > 1 c raw walnuts, soaked, rinsed & drained > ½ c raw sunflower seeds, soaked, rinsed & drained > ¼ c raw & shelled pumpkin seeds, soaked, rinsed & > drained > ½ onion, chopped > ¼ - ½ c dehydrated tomatoes, soaked in ½ c water > until > soft > > > > > > > 1 T Braggs or Nama Shoyu > 1 T maple syrup > 1 t salt > 1 t marjoram > ½ t red or white pepper > ½ t dill > ½ t thyme > Pinch of cayenne or ½ jalapeno pepper, diced (optional) > > Directions: > > Put all ingredients into a food processor or great blender > and blend until smooth. Slowly add just a bit of (¼ c at a > time) water if needed to blend easily. > > Adjust spices to your liking. > > If, like some, you like it hot, add cayenne or jalapeno > half. Do not use both as they are each different peppers and > do not blend all that well on your palate. > > Continue to blend until smooth and uniform in color. The > tomatoes should allow your blend to be the same color as raw > meat. > Form into burger shapes about the size of a fast food > burger. You ought to wind up with six burgers and one junior > size, more or less. > > Dehydrate until rare (thin crust), medium (mostly dried but > pliable) or well (dry as a bone) done. > > Serve on a lettuce leaf or on a raw bread, if you have > some, surrounded by a few sliced tomatoes, onions, and a > scattering of micro greens. > > Would you like fries and ketchup with that? > > The recipes can be found on other pages of this book. > > P. S. I agree that tofu sux as the crapola which is being > shoved down our throats is processed but not fermented. > > Cheers. > > Kathy K > > > > > > > --- > > Quote Link to comment Share on other sites More sharing options...
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