House of N'golo Raw Food Class and Social - 2007 May Class Notes

[Guest guest]

House of N'golo

Raw Food Class and Social - 2007 May Class Notes

 

Nile Valley Salad Supreme with Lemon Dill Dressing and Sun Plate'

 

Nile Valley Salad Supreme

 

Ingredients

Thinly Sliced Green Leaf Lettuce

Thinly Sliced Romaine Lettuce

Chopped Parsley

Chopped Clinatario

Shredded Orange Beets with Leaves (Chopped the Orange Beet Leaves)

Shredded Fennel

Shredded Carrots

 

 

Lemon Dill Dressing

 

Ingredients

1 cup of olive oil

1/2 cup of tahani

1/2 cup of lemon juice

½ cup of spring water

1 cup of chopped fresh dill

2 cloves of garlic

1 teaspoon of salt

2 tablespoons of No Salt Spike Seasoning

4 tablespoons of agave

 

Directions

In a blender or food processor put the oil olive, lemon juice,

tahani, water, dill, garlic, agave, and No Salt Spike Seasoning

process until the liquid mixture is smooth and creamy.

Sun Plate'

Ingredients

2 cups of sunflower seeds

½ cup of raw tahani

1 small red bell pepper, chopped

1 small sweet onion, chopped

2 cloves of garlic, crushed

1 teaspoon of salt

2 tablespoons of No Salt Spike Seasoning

 

Directions

Soak the sunflower seeds in spring water for 8 to 12 hours, and drain

the sunflower seeds. Rinse the sunflower seeds with spring water.

Place the drained sunflower seeds, agave, tahani, red bell pepper,

sweet onions, garlic, salt and No Salt Spike Seasoning in the food

processor bowl and process the mixture is smooth and creamy.

 

Egusi Soup

 

Ingredients

3/4 cup pumpkin seeds

3/4 cup cashews

6 large tomatoes, chopped

1 cup soaked sundried tomatoes

1 small onion, chopped

2 habanero peppers, seeded and minced

2 tablespoons of palm oil

2 cups of finely cut spinach

1 teaspoon Celtic Sea Salt

 

Directions

Place pumpkin seeds in a blender and blend for 30 to 40 seconds or

until mixture is a powdery paste. Place in a bowl .

Place cashews in a blender and blend for 30 to 40 seconds or until

mixture is a powdery paste. Transfer to the with the pumpkin seeds.

 

Place chopped tomatoes, sundried tomatoes, onions, palm oil and

pepper in a blender and blend for about 30 seconds or until smooth

Transfer mixture the bowl of pumpkin seeds and cashews. Mix all

ingredients.

Add spinach and sea salt and mix until well blended

 

Cabbage Savoy

 

Ingredients

1 head of Cabbage

1 medium sweet onion

1 cup sun dried tomatoes

1 cup of olive oil

2 cloves of garlic

1 teaspoon Herbemere seasoning

Directions

Slice the cabbage and sweet onions into thin very strips (like

coleslaw) and transfer to a bowl.

 

In a food processor or blender put the olive oil, garlic cloves and

Herbemere seasoning and process with an S-blade until the mixture is

a chucky smooth sauce.

 

Transfer the sauce to the bowl with the cabbage and mix until cabbage

is coated with sauce and marinate for at least hour before serving.

 

Chocolate Cheesecake

 

Ingredients

3 cups of walnuts

1 cup of raisins

4 medajoool dates (remove the pits)

2 cups of raw cashews

2 cups of sunflower seeds

1 cup agave

1 cup sea moss gel

1 cup of raw cacao powder

2 tablespoons of vallina powder

 

Directions

 

Cheesecake Crust. Place 3 cups of walnuts in the food processor with

the S-blade and process until the walnuts are finely chopped. Place

the 4 dates and raisins in the food processer. Process the dates,

raisins, and the walnuts until dough like ball is formed. Transfer

the dough to a cheesecake pan. Place plastic wrap or wax paper on top

of dough and press the dough into a crust that fills the bottom of

the cheesecake pan. While preparing the filling place the pan in the

freezer to allow the crust to set.

 

Filling. Soak the cashews and sunflower seeds in spring water for 8

to 12 hours, and drain the cashews and sunflower seeds. Rinse the

cashews and sunflower seeds with spring water. Place the drained

cashews and sunflower seeds, agave, sea moss gel, cacao powder, and

vallina powder in the food processor bowl and process the mixture is

smooth and creamy. (Remove the cheesecake pan from the freezer and

remove the plastic wrap/ wax paper covering the crust.) Transfer the

filling to the cheesecake pan. Place plastic wrap or wax paper on top

of filling and gently press the filling into the crust. Place the

cheesecake in the freezer for at least four until the filling is firm.

 

Strawberry Cheesecake

 

Ingredients

 

3 cups of walnuts

1 cup of raisins

4 medajoool dates (remove the pits)

2 cups of raw cashews

2 cups of sunflower seeds

1 cup agave

1 cup sea moss gel

1 pound of strawberries

2 tablespoons of vallina powder

 

Directions

 

Cheesecake Crust. Place 3 cups of walnuts in the food processor with

the S-blade and process until the walnuts are finely chopped. Place

the 4 dates and raisins in the food processer. Process the dates,

raisins, and the walnuts until dough like ball is formed. Transfer

the dough to a cheesecake pan. Place plastic wrap or wax paper on top

of dough and press the dough into a crust that fills the bottom of

the cheesecake pan. While preparing the filling place the pan in the

freezer to allow the crust to set.

 

Filling. Soak the cashews and sunflower seeds in spring water for 8

to 12 hours, and drain the cashews and sunflower seeds. Rinse the

cashews and sunflower seeds with spring water. Place the drained

cashews and sunflower seeds, agave, sea moss gel, strawberries and

vallina powder in the food processor bowl and process the mixture is

smooth and creamy. (Remove the cheesecake pan from the freezer and

remove the plastic wrap/ wax paper covering the crust.) Transfer the

filling to the cheesecake pan. Place plastic wrap or wax paper on top

of filling and gently press the filling into the crust. Place the

cheesecake in the freezer for at least four until the filling is firm

[Guest guest]

Thanks for all the recipes!

I was excited to see your Egusi soup. I had it when I went to Nigeria back in 2004 and loved the flavor but not that it was a cooked food, so now I have a healthy version I can share with my Nigerian friends! I tried to make it "American Style" when I came back and I learned that the key is that palm oil - if it doesn't have that red color my one Nigerian friend won't even taste it :-) Thank You.

Nancy

 

 

 

 

www.healthylivingstrategies.net

 

 

On Behalf Of heruankhraSunday, May 06, 2007 10:39 AM Subject: House of N'golo Raw Food Class and Social - 2007 May Class Notes

 

House of N'goloRaw Food Class and Social - 2007 May Class NotesEgusi SoupIngredients3/4 cup pumpkin seeds 3/4 cup cashews6 large tomatoes, chopped 1 cup soaked sundried tomatoes1 small onion, chopped 2 habanero peppers, seeded and minced 2 tablespoons of palm oil2 cups of finely cut spinach1 teaspoon Celtic Sea Salt DirectionsPlace pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Place in a bowl . Place cashews in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Transfer to the with the pumpkin seeds. Place chopped tomatoes, sundried tomatoes, onions, palm oil and pepper in a blender and blend for about 30 seconds or until smoothTransfer mixture the bowl of pumpkin seeds and cashews. Mix all ingredients.Add spinach and sea salt and mix until well blended

..