Asparagus Soup

½ to 1 avocado

1 Cup chopped asparagus

1 Cup spinach

2 Cups water

1 green onion

2 Tablespoons fresh herbs

2 cloves of garlic

Salt, Shoyu, Bragg’s

Radish for garnish

Put everything in the blender and after it is smooth strain
and serve.

Can add a little olive oil to taste

Nut
Cheese

1 1/2 cup almonds* (Soak in a bowl in the
refrigerator overnight and rinse before using)
1 1/2 cups water
2
tablespoons chickpea miso
1 teaspoon coconut oil (optional)
pink salt or
good quality sea salt to taste

* Can use other nuts such as raw cashews,
brazil nuts, and macadamia nuts.

Optional:
3 tablespoons
chopped dill (about 5 sprigs)
2 tablespoons chopped green onions (about 3
green onions green part only)

*You can also add any combination of herbs
and spices that you desire or leave as is.

Blend the almonds with 1 1/2 cups water, 2
tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
3 lemons. Blend until smooth using a tamper or you can make it in two separate
batches so that it is less work for your blender. Pour contents of your
blender into a bowl and season with a good quality pink or sea salt to taste.
You can adjust for tanginess by adding more lemon juice. To make an herbed
cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
chopped green onion (about 3 green onions green part only). You can also add any
combination of herbs and spices that you desire or leave as is. Pour mixture
into an unbleached cotton sprout bag or cheese clothe and hang over blender
carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
12 hrs or longer for a firmer cheese.

Ariella6 said:

BECKY JOHNSONS
CHEESECAKE

Crust:

Blend in food processor until fine then set aside:

½ cup dates

1 cup pecans or walnuts – soaked and dehydrated

 

Filling:

In blender, blend until smooth:

1 ½ cups cashews-soaked overnight

½ cup water

¼ cup lime juice

1 tsp vanilla

½ cup honey

zest of lime

dash of salt

 

pour filling into crust and freeze.  Top with cherries or strawberries.

What is a nut milk bag or produce bag?

raw walnut and mushroom stuffing

To begin, soak 2 chopped portobello mushrooms in:

¼ cup olive oil

¼ cup braggs

1 tbsp apple cider vinegar

It’s best to marinate the mushrooms overnight, but 2-4 hours will do.

Next, blend in a food processor:

3 cups walnuts

1 tsp salt

2 tsp chopped thyme

1 ½ tbsps fresh rosemary, chopped finely

2 tbsps fresh chopped parsley

½ tsp dried sage

When the mixture has taken on a fine texture, add to it:

3 tbsps olive oil

Pulse until it begins to come together, like a nut pate. Mix this with:

1 ½ cups grated carrot

1 cup chopped celery

Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.

Next, coarsely chop:

½ cup pecans

½ cup raisins

Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.

Enjoy!!

Chocolate Zucchini Crepes (from Loretta)

6 C zucchini (7 C if chopped finely)

1/4 C cacao nibs

2 tsp vanilla

1/3 C honey

1/2 tsp sea salt

2 tsp carob

1 Tblsp coconut oil

So easy, delicious, and a nice way to preserve that wonderful summer

squash. Blend the first six ingredients (you may need to tamp the

mixture down a few times to get it started, but it liquefies nicely),

then add the coconut oil. Blend until the mixture starts getting warm.

Pour onto teflex sheets on two dehydrator trays. Flip onto the screen

after the liquid has set, then dehydrate until leathery, but not crisp.

To store, either cut into the shapes you want or roll up the crepe with

waxed paper. Keep in the refrigerator or freezer and it will last a long

time. You should be able to substitute carob for cacao. If you prefer

crispy chocolate cookies, add 1/4 C ground chia or flax seed and cut

the leather into pieces, then dehydrate until crisp.

Crepe Filling (modified from “I Am The Top” live meringue from I

Am Grateful)

0.75 oz. Irish moss

1/2 C water

1 C coconut milk and 1/2 C coconut meat (or make 1.5 C coconut milk

from shredded coconut)

1/2 C cashews

1/4 C plus 2 Tblsp. agave nectar

1 tsp lemon juice

1 tsp vanilla

pinch of salt

1.5 tsp. lecithin granules

1/2 C coconut butter

Soak the cashews for a few hours. Prepare the Irish moss as described in

the recipe book or here:

http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf

<http://lib.store.yahoo.net/lib/yhst-96025587295787/soakingirishmoss.pdf

> . Weigh after cleaning and soaking. Blend chopped Irish moss and water

until smooth. Add all except the last two ingredients. Add those when

the mixture is smooth and warm (to melt the coconut butter). Pour into a

pan and refrigerate until set. You can also freeze it.

Note that you can use any kind of creamy or cheesy filling. Some filling

recipes are much simpler than this one. It's just that this is the one I

love!

Ariella6 said:

these are sooo good!

 

NOT PEANUT BUTTER
COOKIES

 

½ cup raw almond or cashew butter

¼ cup pure maple syrup, agave nectar or raw honey

½ tsp vanilla extract

dash salt

½ cup ground almonds

 

Place the almond butter, maple syrup, vanilla and salt in a
food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
minutes.  Form into 1 inch balls and
flatten slightly.  Roll each cookie in
the ground almonds.  Freeze for at least
2 hours before serving.  Stored in a
sealed container in the freezer.  Not
peanut butter cookies will keep for up to one month.

Ariella6 said:

these are sooo good!

 

NOT PEANUT BUTTER
COOKIES

 

½ cup raw almond or cashew butter

¼ cup pure maple syrup, agave nectar or raw honey

½ tsp vanilla extract

dash salt

½ cup ground almonds

 

Place the almond butter, maple syrup, vanilla and salt in a
food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
minutes.  Form into 1 inch balls and
flatten slightly.  Roll each cookie in
the ground almonds.  Freeze for at least
2 hours before serving.  Stored in a
sealed container in the freezer.  Not
peanut butter cookies will keep for up to one month.