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Veggie Patter |
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4 carrots
3 stalks celery
1 English cucumber
1 zucchini
2 red, yellow, or orange bell
peppers
1 cup cherry tomatoes
1 head broccoli
Slice the carrots, celery, cucumber,
and zucchini on the diagonal into
the shape of chips. Cut the bell
peppers into wedges. Cut the
broccoli into small, bite-size
florets, reserving the stalks for
another use. Arrange all vegetables
attractively on a platter, with the
cherry tomatoes in the center.
Veggies and dip are always a welcome
snack at parties.
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Mock Sour Cream Dip |
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1 1/2 c. cashews, soaked 30 min.
1/2 cup water, plus additional to thin,
if needed
3 T. lemon juice 1/2 t. sea salt
1 t. onion powder
1 t. garlic powder
2 T. minced fresh basil
2 T. minced fresh dill
2 T. minced fresh chives or green onion
Place the water, cashews, lemon juice,
garlic powder, onion powder, and salt in
a blender and process until smooth. Stop
occasionally to scrape down the sides of
the blender jar with a rubber spatula.
Add the chives, basil, and dill weed and
pulse briefly to mix. Chill for at least
2 hours before serving. Stored in a
sealed container in the refrigerator,
Mock Sour Cream and Chive Dip will keep
for five days.
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Blissful
Brownies
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1 c walnuts
1 c dates
1/4 c cacao powder
Directions for brownie mixture: Put the
above ingredients in a food processor
and pulse the ingredients until blended
and chunky. Do not over process.
Press into a small pan, put aside.
Icing:
2 avocados
1/3-1/2 c agave nectar
1/4 c cacao powder
2 T coconut oil
1/3 vanilla bean
dash salt
dash cinnamon
Directions for icing:
Put all icing ingredients into a vitamix/blender,
and blend on high until smooth
Spread icing over brownies and pop in
freezer to set for 1 hr. then cut into
12 pieces.
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Raw Talk |
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I will be on the radio with
on Thursday September 10th at
4:05. You can listen online at
www.knry.com or on your radio at
1240 am. We will be talking about our
favorite subject, Raw Food and more
about 'Fall into Raw" so be sure to tune
in. |
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