Apples, Peas and Onions!

Avocado, lettuce, tomato and Onion Bread Sandwich!!

SWEET ONION BREAD

recipe from Raw on $10 a Day

This is a doubled recipe and I used sweet red onions instead of yellow/white

makes two trays of bread

Mix together in large bowl until seeds gel~

2c. ground golden flax seeds

2 c. water

2 t. salt

Add:

5 carrots chopped up in Vita Mix or shredded

4 large red onions sliced in Food processor or other sweet onions

3 T. EV olive oil or grapeseed oil

Mix together until completely amalgamated and spread on teflex sheets and place in dehydrator at 105 degrees

dry on one side, flip and dry until desired texture and cut up with kitchen scissors

my bread is moist but firm and delicious...and sometimes I will make it extra crispy!

This is what I am doing with my bag of mixed greens this week!

Layered  Pea Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I added 1 red/yellow or orange bell pepper chopped  

diced radishes are optional

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

*To change up the flavor.... leave out peas add sliced strawberries to the salad and make a 

Strawberry Vinaigrette 

for the dressing by using fresh berries, rice vinegar and stevia or sweetener of choice...and blend !

Apple Salad

4 organic apples ( gala & granny smith coarsely chopped)
3 stalks of celery diced
1 organic carrot shredded
small handful of walnuts
1 lemon juiced 
1-2 tangerines juiced

Place juices in blender with 1/4c. raw pecans...blend until smooth and pour over salad. Mix and marinate..
you can add a handful of raisins or chopped dates if you like.

CSA share Week 20 of 25 and Recipes for Your CSA Share

 

Top left corner and clockwise!

Beets with tops (slightly hidden~you can see the tops)

bag of basil, arugula, dill and hot peppers

5 lbs of tomatoes (I ordered these as an extra item)

radishes

variety of sweet peppers

2 heirloom tomatoes

bag of sweet potatoes

kale

bag of mixed salad greens

                                                                                                                                             

Basil~a gift from a friend!

I am dehydrating it for the winter

Pictured are dehydrated sweet peppers.  The aroma in the house is amazing while these are drying!

SUN-BURNED BELL PEPPERS & WHAT TO DO WITH THEM

The picture below is how they looked before I sliced them in the food processor and the images above are what they looked like before removing the sunburned spots.  Most folks would not want these peppers, but they are perfectly fine.  Sometimes they will get sun-burnt in the field, just like we burn when we are out in the sun too long.  I admit they do not look appetizing, but they taste perfectly delicious after removing the spots.

Recipes of the week for your CSA share!

Look below for ideas for using your CSA share...be creative according to your family's taste.

Kale and Garbonzo's and Sweet Potatoes~not pictured

Cheezy Kale Salad~pictured below

KALE SALAD

1 bunch of kale

radished~diced

mini sweet pepperrs~chopped

chives~finely chopped

Chinese Five Spice to taste

 lemon juice

extra virgin olive oil

Himalayan salt

handful of raw pumpkin seeds

BEET SALAD

1 bunch of  beets

garlic~to taste..I use lots

lemon juice

extra virgin olive oil

Himalayan Salt

dash of ground cloves

Oriental Kale Salad~

not pictured

2 bunches of kale cleaned and shredded

1 red bell pepper diced

handful of raw pumpkin seeds

1/4 c. extra virgin olive oil

1/4 c. lime juice

garlic to taste

Chinese Five Spice~lightly sprinkled over the top

Mediterrianean Kale Salad~pictured above

follow the link for a video

kale

yellow bell peppers

olives

olive oil

lime juice

Himalyan salt

CHEEZY KALE CHIPS

not picturedIngredients:

2 heads of Kale, Washed and Torn~SIT ASIDE

3/4 cup Tahini
1/4 cup Tamari
1/4 cup Cider Vinegar
1/2 cup Water
1/4 cup dried onions
1 clove garlic
1 lemon (juice of)
dash of Sea Salt
1/3 cup of nutritional yeast

Blend everything but the kale until it is creamy and pour over kale and massage into it and let it sit for 10 mins.
spread on Teflex sheets and dehydrate at 115 until crispy.
I had some leftover sauce so I cleaned and de stemmed some rainbow chard and used the rest of it on it. I'll let you know how it turns out.

The weather is just right for a nice warm soup!

Sweet Potato Lentil Soup

10-12 c. water

1/2 red onion chopped

4 garlic cloves minced

14 oz of lentils rinsed and drained

1/4 to 1/2 c.  wild rice or another grain of choice (optional)

4 stalks of celery chopped

2 carrots diced

2 sweet potatoes peeled and diced

2 t. rosemary

1 t. oregano

2 t. sea salt or real salt or Himalyan salt

1 t. Italian seasonings

1/4 c. Seitenbacher vegetable broth

1/4-1/2 c. nutritional yeast

strip of wakame or sea veggie of choice (optional)

put all ingredients in a pot and bring to a boil, then simmer until done

I try to make my soups early in the day and then place them in the crock pot on warm then they are always there waiting to be eaten

or my favorite way to make soup is to place all the ingredients in the crock pot overnight on a low setting and it will be done in the morning, then stir the ingreds and set to keep warm setting

This is what I am doing with my bag of mixed greens this week!

Layered Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I ladded 1 red/yellow or orange bell pepper chopped  

diced radishes are optional

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

Here is an idea for using your fresh Basil

Basil Pesto

In Vita-Mix, food processor or Magic Bullet place:

small handful of basil

small handful of pine nuts

1 large clove of garlic

dash of Himalyan Salt

splash of lemon juice

Blend until smooth and enjoy!

You can use this as a dip, mix into zucchini noodles or as a spread on raw crackers

The Wild Cow Restaurant, The Silly Goose Restaurant, Kristen's Raw Cinnamon Banana Bread Square's, Salad Recipes & The Grand Ole Opry Hotel

This past weekend my children and I drove to Nashville Tennessee to visit with my daughter and her hubs.  We visited the Grand Ole Opry Hotel.  They have 3 conservatory's (garden areas) which were beautiful!

The picture above is from one of them. The Hotel is huge and we got a good walk in after our lunch at The Wild Cow Vegetarian Restaurant!!  This place is sooo good!  They post part of their menu  each day on their site.  You can also get an all raw meal if you like. They have raw desserts and you can special order raw cakes or other dessert to take home.

Here is the ABOUT section for The Wild Cow:

 The Wild Cow serves vegetarian & vegan fare in a fun, casual environment in the heart of East Nashville.

We opened the Wild Cow to provide delicious, cruelty-free, healthy food to the people of Middle Tennessee. We will never support the inhumane and environmentally destructive factory farm system that dominates our agricultural economy, nor will we support corporations like Coke and Pepsi that thrive off of our addiction to sugar and artificial “food”. Nearly all of our food is purchased in it’s whole form, meaning we make almost all of our own sauces, dressings, soup stocks, etc. This means that we can name every ingredient in the food we serve!
It is our goal to bring people together for the love of good food in a fun & relaxed environment, while supporting our community and organizations that promote our philosophies.
We have a rotating charity of the month. January’s charity is Haleigh’s Haven, a local dog rescue & awareness group. For every dinner special we sell in January, we’ll donate $1 to them.

Right around the corner from The Wild Cow is The Silly Goose.  They are not vegan but it appears as if they have vegan/vegetarian options. They search for and buy local, organic, sustainably produced, minimally manipulated food.

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       What to do with Almond Pulp???
My family drinks almond milk daily so we always have almond pulp leftover.  Most of the time I just place it in a glass jar, then stick it in the freezer~adding to it until it is filled.  When I have several jars, I thaw them out and place the pulp into the dehydrator and dry it, then blend it in my Vita-Mix and I have almond flour.  Sometimes I thaw the almond pulp and make almond cheese ....But Kristen's got a great recipe that I will be using , and playing with in the days to come.....
        Kristen's Raw~Cinnamon Banana Bread Squares
Kristen's recipe is sooo simple and these squares are so yummy!  Next time I will be making a couple of batches.  I added broken raw pecan pieces to mine before dehydrating. You can follow the link above for Kristen's recipe.  You could also layer 2-4 circles of this bread and make a cashew frosting  for each layer to have a nice layered cake!!!  I had my cashews ready to do this, and when I was pushing my plunger into the Vita-Mix I pushed too hard and shaved off the bottom of the plunger....therefore I had plastic shavings in my frosting....oh well...next time..

Thanks Kristen for the great recipe!!

NO GRAIN TABBOULEH

2 bunches of parsley~chopped fine

1 c. hemp seeds

1/2 c. chopped mint or 8 tsp dried

1 bunch of green onions diced

1/4-1/2 t. black pepper

1/2 t. cumin

2 tomatoes chopped

2/3 c. lemon juice or lime juice

2/3 c. extra virgin olive oil

1 large or 2 med cucumbers seeded and diced

Cheezy Kale Salad

2 bunches of Kale de-stemmed and torn

add:

Cheezy Tahini Dressing~

blend together & pour over kale and massage

tahini

lemon juice

Bragg's liquid Amino's

1/2 c. of Nutritional Yeast

water to thin if necessary

You could also warm this up in the dehydrator

Layered Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I like to add 1 red/yellow or orange bell pepper chopped but didn't have one

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

If you look closely,  you can still see the frost on the peas...this will not hurt the salad. I never wait until they are thawed to place on the salad.

My kids love frozen peas.

When my children were just toddler's I was visiting a new friend from church....she had two little girls.  We were there for lunch and she placed a handful of frozen peas on her kids plates and I thought, "Wow! I cannot believe she is giving her kids frozen peas!"  Well my kids loved them, and have been eating them ever since.  When they are frozen, they have a creamy, ice cream consistency.  They liked them so well, I tried frozen corn on them too...and they loved it.  You don't have to wait for them to thaw!! Go ahead and grab a handful of frozen peas and try them for yourself!  Let me know what you think.

Here is another picture from The Grand Ole Opry Hotel