Recipes

[Guest guest]

Here are some recipes I have used recently in my classes. I hope you

like them!

 

Someone had asked where I teach, and the location is the Whole Foods

Market at Coit & Beltline in Richardson, TX. I am on a break from

teaching at the moment, since my full-time job demands a considerable

amount of time during the holiday season, and my classes resume in

February. I hope some of you can make it! For those of you that

cannot, I can post the recipes I use after the class.

 

Enjoy!

 

Banana Ice Cream w/Walnuts (this is one of my favorites!)

 

Peel and freeze very ripe bananas in a plastic freezer bag. Very

ripe banana skins have no green, they have black or brown marks

all 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 Wraps

 

3 ripe avocados

1 large onion

¼ cup lemon juice

¼ cup fresh parsley, chopped

1 ½ teaspoons cumin

2 cloves garlic, chopped

1 cup sun dried tomatoes, soaked and chopped

2-3 chopped jalapenos

1 ½ teaspoons sea salt

 

romaine or leaf lettuce

 

Cut 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 Soup

 

Ingredients:

2/3 quart of carrot juice

4 avocados

5 cloves garlic

2 inch ginger root, grated

1 tsp. paprika

pinch of cayenne (or more) to taste

2 Tbsp. of tamari

 

Preparation:

Blend all ingredients in cuisinart or blender until

smooth (add carrot juice last). Serve cold or at room temperature.

Use extra cayenne if you like it spicy.

 

Nori Rolls

 

Pate' 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 Pudding

 

Mix in blender:

 

2 large bananas

2 mangoes (peeled!)

2 kiwi

3 avocados

12 large strawberries

 

Serves 4.

 

SPINACH CAESAR SALAD (another favorite!)

 

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 Mushrooms

 

1/3 cup pine nuts

3 cloves garlic, minced

1/3 cup fresh cilantro, chopped

1/3 cup fresh basil, chopped

1 Tablespoon lemon juice

1 cup tomato, chopped

2 Tablespoons Bragg's Liquid Aminos

15-20 large button mushrooms, stems removed

 

Put 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.

 

-Wendy