House of N'golo Raw (Live) Food Class Recipes Notes

[Guest guest]

House of N'golo

Raw (Live) Food Class Recipes Notes

June 2007

 

Sorrel Live Kool Aid

Ingredients

4 cups of Sorrel Leaves (Caribbean Market Place)

1 Gallon of Spring Water

4 tablespoons of Ginger Juice

1 cup of agave

 

Directions

Soak the sorrel leave in the spring water for at least 6 hours.

Pour the sorrel tea in a container and add the ginger juice and

agave and stir. Add additional agave or grape juice for a sweeter

taste.

 

Mushroom Stew

 

Ingredients

6 cup of mushrooms

1 cup of olive oil

4 cloves of garlic

1 teaspoon of herbemere seasoning

¼ teaspoon cayenne pepper

1 large red onion cubed

3 large tomatoes

1 cup of soaked sun-dried tomatoes

 

Directions

Wash the mushrooms and cut the mushrooms into quarters and transfer

to a bowl. Cut the tomatoes into wedges. In a food processor bowl

place the olive oil, garlic cloves, herbemere seasoning, cayenne

pepper, sun dried tomatoes, and tomato wedges and

process until the ingredients are well blended. Transfer the sauce

to the bowl with the quartered mushrooms.

 

Gently mix the mushrooms with the sauce and marinate for at least

hour before serving.

 

King's Plate'

 

Ingredients

4 cups of grounded pumpkin seeds

3/4 cup of olive oil

½ cup of chopped fresh basil leaves

½ cup of soaked Sun Dried Tomatoes

¼ cup of chopped fresh chives

2 tablespoons of fresh rosemary leaves

1 small sweet onion, chopped

2 cloves of garlic, crushed

1/2 teaspoon of Celtic sea salt

1 tablespoons of No Salt Spike Seasoning

 

Directions

Place pumpkin seeds in a food processor bowl with the S-blade and

blend for 40 to 60 seconds or until the seeds are finely grounded.

Transfer to a bowl. Place grounded sunflower seeds, olive oil, sweet

onions and garlic cloves into the food processor bowl and process

the mixture is smooth and creamy. Finely chop the Sun Dried

tomatoes. Add the basil leaves, chives, rosemary leaves, salt and

No Salt Spike seasoning to the food processor bowl and blend for 30

to 60 seconds.

 

Papaya Crème' Pie

 

Ingredients

4 cups of walnuts

1 cup of raisins

4 cups of papaya

½ cup agave

1/2 cup sea moss gel

1 teaspoon of vallina powder

 

Directions

 

Pie Crust. Place 4 cups of walnuts in the food processor with the S-

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

raisins in the food processer. Process the raisins and walnuts until

dough like ball is formed. Transfer the dough to the pie pan. Place

plastic wrap or wax paper on top of dough and press the dough into a

crust. While preparing the filling place the pie pan in the freezer

to allow the crust to set.

 

Filling. Place the papaya, agave, sea moss gel, and vallina powder

in the food processor bowl and process the mixture is smooth and

creamy. (Remove the pie pan from the freezer and remove the plastic

wrap/ wax paper covering the crust.) Transfer the filling to the

pie pan. Place the pie in the freezer for at least four until the

filling is firm.

 

Caribbean Crème Dressing

 

Ingredients

1 cup of spring water

½ cup of scallions

¼ cup of olive oil

1/4 cup of coconut oil

¼ cup of tahini

1/4 cup of lemon juice

2 cloves of garlic

1 teaspoon of salt

4 tablespoons of hemp seeds

1tablespoons of No Salt Spike Seasoning

1 tablespoons of agave

 

Directions

Place all ingredients into a food processor or blender and blend

until the liquid mixture is smooth and creamy.

[Guest guest]

Never heard of sea moss gel - Is that like Agar?

 

 

 

 

www.healthylivingstrategies.net

 

 

On Behalf Of heruankhraWednesday, June 06, 2007 11:33 AM Subject: House of N'golo Raw (Live) Food Class Recipes Notes

 

House of N'goloRaw (Live) Food Class Recipes NotesJune 2007Sorrel Live Kool AidIngredients4 cups of Sorrel Leaves (Caribbean Market Place) 1 Gallon of Spring Water4 tablespoons of Ginger Juice1 cup of agaveDirections Soak the sorrel leave in the spring water for at least 6 hours. Pour the sorrel tea in a container and add the ginger juice and agave and stir. Add additional agave or grape juice for a sweeter taste.Mushroom StewIngredients6 cup of mushrooms1 cup of olive oil4 cloves of garlic1 teaspoon of herbemere seasoning¼ teaspoon cayenne pepper1 large red onion cubed3 large tomatoes1 cup of soaked sun-dried tomatoesDirections Wash the mushrooms and cut the mushrooms into quarters and transfer to a bowl. Cut the tomatoes into wedges. In a food processor bowl place the olive oil, garlic cloves, herbemere seasoning, cayenne pepper, sun dried tomatoes, and tomato wedges and process until the ingredients are well blended. Transfer the sauce to the bowl with the quartered mushrooms. Gently mix the mushrooms with the sauce and marinate for at least hour before serving.King's Plate'Ingredients4 cups of grounded pumpkin seeds3/4 cup of olive oil ½ cup of chopped fresh basil leaves½ cup of soaked Sun Dried Tomatoes¼ cup of chopped fresh chives2 tablespoons of fresh rosemary leaves1 small sweet onion, chopped2 cloves of garlic, crushed1/2 teaspoon of Celtic sea salt1 tablespoons of No Salt Spike SeasoningDirectionsPlace pumpkin seeds in a food processor bowl with the S-blade and blend for 40 to 60 seconds or until the seeds are finely grounded. Transfer to a bowl. Place grounded sunflower seeds, olive oil, sweet onions and garlic cloves into the food processor bowl and process the mixture is smooth and creamy. Finely chop the Sun Dried tomatoes. Add the basil leaves, chives, rosemary leaves, salt and No Salt Spike seasoning to the food processor bowl and blend for 30 to 60 seconds. Papaya Crème' Pie Ingredients4 cups of walnuts1 cup of raisins4 cups of papaya½ cup agave1/2 cup sea moss gel1 teaspoon of vallina powderDirections Pie Crust. Place 4 cups of walnuts in the food processor with the S-blade and process until the walnuts are finely chopped. Place the raisins in the food processer. Process the raisins and walnuts until dough like ball is formed. Transfer the dough to the pie pan. Place plastic wrap or wax paper on top of dough and press the dough into a crust. While preparing the filling place the pie pan in the freezer to allow the crust to set. Filling. Place the papaya, agave, sea moss gel, and vallina powder in the food processor bowl and process the mixture is smooth and creamy. (Remove the pie pan from the freezer and remove the plastic wrap/ wax paper covering the crust.) Transfer the filling to the pie pan. Place the pie in the freezer for at least four until the filling is firm.Caribbean Crème DressingIngredients1 cup of spring water½ cup of scallions¼ cup of olive oil1/4 cup of coconut oil¼ cup of tahini1/4 cup of lemon juice2 cloves of garlic1 teaspoon of salt4 tablespoons of hemp seeds1tablespoons of No Salt Spike Seasoning1 tablespoons of agaveDirectionsPlace all ingredients into a food processor or blender and blend until the liquid mixture is smooth and creamy.