More Recipes for the Holidays

[Guest guest]

Greetings Members:

 

Here are some more recipes from a friend of mine in Dallas, TX who teaches raw food prep.

 

Enjoy!

 

Banana Ice Cream w/Walnuts Peel and freeze very ripe bananas in a plastic freezer bag. Veryripe banana skins have no green, they have black or brown marksall over, and the stem is brown or snaps back effortlessly.Freeze a minimum of 8 hours. Depending upon your freezer it may take at least 12 hours. 1 to 2 bananas is a normal serving for 1.Place bananas in a food processor, and whip until smooth. Use a little fruit or berry juice to reach a creamy consistency.Place the ice cream in individual serving bowls, and sprinkle with raw walnuts.Crunchy Taco Lettuce Wraps3 ripe avocados1 large onion¼ cup lemon juice¼ cup fresh parsley, chopped1 ½ teaspoons cumin2 cloves garlic, chopped1 cup sun dried tomatoes, soaked and chopped2-3 chopped jalapenos1 ½ teaspoons sea saltromaine or

leaf lettuceCut the avocados into chunks, and pour the lemon juice over it. Set aside. Chop onion in a food processor, then add the rest of the ingredients (except lettuce) and process until smooth and creamy. Spoon mixture into lettuce leafs and roll up. Serve.Carrot-Ginger SoupIngredients:2/3 quart of carrot juice4 avocados5 cloves garlic2 inch ginger root, grated1 tsp. paprikapinch of cayenne (or more) to taste2 Tbsp. of tamariPreparation:Blend all ingredients in cuisinart or blender untilsmooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. Nori RollsPate' ingredients: 2 cups of almonds, soaked overnight 3 cloves garlic 1 c. chopped celery

1 ½ t. salt 1/3 c. olive oil ½ c. lemon juice 1 t. curry powder (or your favorite seasoning) Additional ingredients: Slice the following into thin, long strips: ½ avocado ½ large bell pepper 2 green onions sprouts shredded carrot 5 raw Nori sheets Blend all the pate' ingredients in a food processor until creamy. Spread the pate onto a sheet of nori and add the thinly sliced vegetables. Roll up tight in nori sheet. Note: to make the nori sheets stick better you can moisten them a little with water, lemon, tomato, or orange juice. Let the nori rolls sit for 10 minutes and then begin slicing them into 2

inch slices. Makes 10-15 nori rolls.Fruit PuddingMix in blender: 2 large bananas 2 mangoes (peeled!) 2 kiwi 3 avocados 12 large strawberriesServes 4.SPINACH CAESAR SALAD 1 large bunch spinach ½ cup pumpkin seeds, ground 1-2 garlic cloves, pressed ½ lemon, juiced 1/2-1 tsp. prepared Dijon

mustard 2 tbsp. olive oil (extra-virgin) dash of Celtic sea salt sprinkle of freshly ground white pepper 1) Rinse the spinach very well under running water. Once clean, let dry or spin the spinach leaves dry in a salad spinner and put into a large bowl. Tear or cut leaves into bite-size pieces. 2) Grind the pumpkin seeds using a coffee or nut grinder. Add the ground seeds to the spinach and toss well.

3) In a small bowl, blend 1 or 2 pressed cloves of garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and Celtic sea salt. Pour over the spinach and toss well. Serves 2. Best eaten when freshly made.Stuffed Mushrooms1/3 cup pine nuts3 cloves garlic, minced1/3 cup fresh cilantro, chopped1/3 cup fresh basil, chopped1 Tablespoon lemon juice1 cup tomato, chopped2 Tablespoons Bragg's Liquid Aminos or Nama Shoyu15-20 large button mushrooms, stems removedPut all ingredients in a food processor (except tomatoes and mushrooms) and pulse chop several times. Add the tomatoes and pulse chop until just blended. Mixture should be slightly chunky, not pureed.

Stuff the filling into the caps of the mushrooms. Serve.Good Health to You

Elaine

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