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HEARTY PECAN PATE Serves 8 2 cups soaked pecans 1 cup soaked almonds or walnuts 1/4-1/2 bunch scallions, thinly sliced 1/8 cup parsley, chopped well 1- 2 Tbl. lemon juice 1 Tbl. Flax oil 2 tsp. Braggs Liquid Aminos, Nama Shoyu living soy sauce or 1/8 tsp. celtic sea salt or to taste 1 tsp. garlic powder or 1 clove crushed, fresh garlic 1 cup purified water If you have a Champion juicer, put the nuts through using the homogenizing plate. Alternate nuts with water to keep things moving. If you are using a food processor, puree the nuts adding water as needed to make a creamy mixture. Mix everything together in a medium bowl. This is a wonderful pate to eat as accompaniment with a salad. I love it with tomatoes and greens. CROUTONS OR CRUNCHY NORI ROLL UPSMakes 20 rolls or 1 tray of croutons 1 cup sprouted sunflower seeds (about 3/4 cup before sprouting) * cup soaked almonds (1/3 cup before soaking) 3 small heads broccoli (save the stalks for shredding with the zucchini) 2 stalks celery 3/4 medium onion 2 medium cloves garlic 1/4 cup lemon juice 1/4 cup loosely packed chopped fresh dill 1/4 cup loosely packed chopped fresh rosemary, oregano, thyme (or herbs of your choice) 2 zucchini shredded 2 tsp. celtic sea salt (if you are doubling the recipe, cut back on the salt) 3/4 cup flax meal In a food processor, puree the sunflower seeds and. almonds with lemon juice then place in a bowl. Puree broccoli heads, celery, onion and garlic in the food processor. Add all ingredients together in the bowl and mix. Croutons: Put the mixture on a dehydrator tray (no teflex needed) and spread about 3/4 inch thick. Score into bread, cracker or crouton size. Dehydrate at 105 degrees for about 24 hours. Nori roll-ups: Take a little less than 1/4 cup of batter and make a long skinny loaf on one side of 1/2 a nori sheet that has been cut on the fold. Roll it up and seal the seam with water. Dehydrate as above for up to 3 days until they are super crunchy. Make lots, they are a perfect any¬where snack. Feel free to fill with any well liked pate. HUMMUSServes 4 4 cups sprouted garbanzo beans 1/4 cup chopped fresh parsley 1 clove garlic 1/4 cup raw tahini 1/4 cup freshly squeezed lemon juice Sun-dried sea salt In a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans, parsley, and garlic into a bowl. In a blender, blend the tahini and lemon juice. Stir the lemon-tahini mixture into the bean mixture. Add sea salt to taste. Serve. BON BON SAUCE3 T. raw tahini 1 T. fresh ginger root peeled and grated 1 T. lemon juice 1 T. maple syrup ! T. tamari soy sauce ½ clove garlic, crushed 3 T. purified water (Approx) Combine ingredients together in hand blender and puree until smooth, adding more or less water as needed. PRESTO WRAPSServes 4-6 3 large zucchini, peeled Pinch of sun-dried sea salt Juice of 1-2 lemon -------Presto Pesto Ingredients------ 2 cups walnuts 2 cups loosely packed fresh green and purple basil leaves 3 cloves garlic 1 heaping tablespoon red miso 2 tomatoes, cubed Chopped green and purple basil, for garnish Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down the zucchini. Place the zucchini strips in a bowl, cover with water, add the sea salt and lemon juice, and soak for 2 hours, or until they taste clean (not starchy). Drain, rinse, and drain again. To prepare the pesto, place the walnuts, basil leaves, and garlic in a homogenizing juicer or food processor, and homogenize, creating an oily paste. Transfer the paste to a bowl and stir in the red miso. To prepare each wrap, lay a zucchini strip flat on the workspace. Drop a teaspoon of pesto in the center of the zucchini strip. Press a small piece of tomato into the pesto. Fold or roll up the zucchini strip. Secure the wrap with a toothpick or place it seam side down on a serving plate. Serve garnished with the chopped green and purple basil. APPLE CINNAMON DELIGHT with ALMOND CRÈME-JAYLENE JOHNSON 3 RED DELICIOUS APPLES 1 TEASPOON CINNAMON 1 TEASPOON VANILLA FLAVORING (OPT.) SHAKE OR TWO OF CELTIC SALT DASH OF FRESHLY GRATED NUTMEG 3 TABLESPOONS OF AGAVE ½ CUP RAISINS -1st-PUT FIRST 6 INGREDIENTS IN THE FOOD PROCESSOR AND MINCE TIL THE TESTURE YOU DESIRE. ADD RAISINS AND LET MIXTURE SIT FOR ABOUT 10 MINUDTES TO BLEND FLAVORS. POUR SWEETENED ALMOND CRÈME OVER THE TOP. YUMMY!!!! VARIATIONS YOU MAY ADD SOAKED ALMONDS TO THE MIXTURE BEFORE PROCESSING FOR MORE OF A GRANOLA MIX.. ALSO, THIS TASTES WONDERFUL WARMED IN A DEHYDRATOR IN A COVERED GLASS DISH FOR ABOUT ½ HOUR. ZUCCHINI NOODLES MARINARA -JAYLENE JOHNSON Serves 6 -------Marinara ingredients------ 2 large tomatoes, seeded and chopped 1 red bell pepper 1 cup sun-dried tomatoes, soaked 2 hours in warm water, drained, and chopped 1 tsp agave nectar or other liquid sweetener (optional) ~ cup extra virgin olive oil 2 cloves garlic, crushed % tsp sea salt, or to taste A pinch of cayenne pepper 2 Tbsp minced fresh basil or 2 tsp dried 2 Tbsp minced fresh oregano or 2 tsp dried -------Noodle Ingredients------ 6 medium zucchini, peeled and cut in three inch sections -1st-Process the Marinara ingredients, except the fresh herbs, in a food processor until well processed but still a little chunky. Add.the fresh herbs and process until mixed. Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles with enough marinara sauce to coat well and serve immediately. Serve with extra Marinara sauce on the side. Pasta Puttanesca: Add an additional dash of cayenne pepper, and add ~ cup sliced kalamata olives to the finished sauce. This marinara sauce tastes like the original. Your family and friends will think it slow-simmered on the stove for hours. TOPPING FOR PIZZA -Boutenkos -1st- Blend the following ingredients with as little water as possible: 1 pound any nuts 1/2 cup sun-dried tomatoes 1/2 cup raisins Juice of 1 medium lemon 2 Tablespoons olive oil 1 Tablespoon dry basil -2nd- Pour in a bowl. Add: 1 Tablespoon dry onion 1 Tablespoon dry garlic 2-3 Tablespoons nutritional yeast 1 Tablespoon miso -3rd- Mix well. BANANA NUT BRITTLE -Cherie Soria 2 1/2 cups honey dates, pitted 8 bananas, peeled 1/4 cup flax meal 3 cups almonds, roughly chopped (soaked or dehydrated) 3 cups dried, shaved coconut Optional ingredients butterscotch extract spice extract -1st- Blend bananas and dates. -2nd- Blend in flax meal until smooth. -3rd- Stir in nuts and coconut. -4th- Evenly spread 4 cups of mixture per Teflex sheet and dehydrate at 105 degrees about 8 hours, or until crispy. (get off of Teflex A.S.A.P.) -5th- Store in a sealed container in the refrigerator or freezer for up to 4 months. (Will not be crispy until after refrigeration). HEDDA'S SPECIAL SAUCE 2 handfuls (appox. 3/4 cup) peeled soaked almonds 1/4 cup rejuvelac (or water) juice of lemon 1 tsp. mustard little bit tamari 1 tsp. curry (or less) 1 tsp. nutritional yeast (optional) himilayan salt (a shake) 1/2 cup banani oil 1/2 cup grapeseed oil -1st- Blend almonds with rejuvelac and lemon juice -2nd- Add Spices -3rd- While blender is going (lower speed) slowly drizzly in the oil - increase speed of blender to 3/4 spped of high This sauce will thicken in the fridge Can vary to make ranch, dill, etc. by adding various herbs afterwards. ALMOND BREAD -Jaylene Johnson 2 1/2 cups almond pulp 2 1/2 cups ground flax seed 1/2 teaspoon celtic salt 1 1/2 cup date apple puree (blend app. 1 cup firmly packed dates with 1 large apple that has been cored) -1st-Mix together well with hands. This amount will cover app. 1 teflex sheet. It can be rolled up with a filling to make the cinnamon, orange (use juice of oranges, along with a little orange extract and a little grated orange rind, instead of apple in puree) or raspberry rolls, or just scored to make square pieces of almond bread for almond butter sandwiches. -2nd-Remove the bread from the teflex sheet and dehydrate, on screen only, at 110 degrees, for about 5 hours. VARIATION PIZZA CRUST or GARLIC BREAD Change the puree to a tomato base, blending together fresh tomatoes, maybe some fresh basil, Italian seasoning, garlic and onion powders, along with some powdered sun dried tomatoes to give it that "cooked" taste. Try garlic bread. Spread some of your "cheese" on the crust and sprinkle with garlic flavored celtic salt about 3-4 hours into the dehydration process. You can change the herbs and spices in the pizza crust to make a Mexican pizza....maybe use cilantro and cumin, or your favorite mexican flavored blend. BE CREATIVE! HAVE FUN and ENJOY! TROPICAL FRUIT TORTE -Jaylene Johnson -------Crust ------ 1 cup shredded coconut-powdered 2 cups macadamia nuts 2/3 cups pitted dates 1/8 t. celtic sea salt pinch of cayenne -1st- blend coconut in spice grinder, or blender until it becomes powder., -2nd- puree the coconut and macadamias until they become meal. Add dates, salt, and cayenne. Puree until the crust starts to stick together. Press firmly into a torte pan.. -------Filling ------ 2 peeled sliced mangoes ½ peeled sliced pineapple 4 bananas ½ cup raspberries 2-3 Tbs. psyllium powder To this filling mixture, stir in............ 2 cups cubed mangoes 2 cups cubed pineapple 1 cup cubed kiwi. Spread filling on top of crust. Decorate with kiwi, bananas, raspberries, and mango. Refrigerate until firm. May be served with banana or vanilla ice cream. Makes 2- 15 by 5 in. tortes. If you have extra filling, eat it for breakfast or freeze in ice cube trays and have popsicles, or make ice cream in a Champion Juicer. BANANAS! I SCREAM WITH CAROB SAUCE -Cherie Soria 10 bananas, frozen 1/2 cup raw carob powder or cocoa powder 1/4 cup honey dates,made into paste 1 tsp. vanilla extract 1 avacado, peeled and soaked dash cinnamon -Peel and freeze bananas 1 day prior to serving, -Beford serving, combine remaining ingredients in blender and blend until smooth. -Put the bananas through a Champion juicer to form a soft serve ice cream. -Serve with chocolate sauce. FRENCH VANILLA CHANTILLY SAUCE -Cherie Soria 1 1/2 cups cashews, soaked 6-8 hours 1/2 cups dates,pitted 1 vanilla bean, inside flesh only pinch celtic sea salt -Put ingredients with enough water to form a thick creamy sauce. STRAWBERRY COULIS -Cherie Soria 1 pint strawberries 1 1/2 cups honey dates,pitted water -Put strawberries in blender with a small amount of water and purdd. -Add dates and blend until smooth -Keep refrigerated until ready to eat. Keeps a couple of days in fridge. Jaylene is fun and her excitement is contagious. The information, if used, could change your life. Mandi Hastings, I. F. |
| Jaylene Johnson - Vitality Food | 208-317-6195 | jaylene.vitalityfood@gmail.com |
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