Acknowledgements and Notes

Acknowledgements:

This blog is based mainly on the work of Dr. Caldwell Esselstyn, Dr. Colin Campbell, and others promoting nutrition from plant based, whole, unprocessed food, oil free, without added sugar, and with minimal salt.

For more, please see the books at the foot of this blog and the "Essy's Favorites and Videos" page as well as in other posts below. (Note: this is a PAGE and NOT a POST!)

Special thanks to Carol D'Anca who shares her deep nutritional knowledge and extraordinary culinary expertise to inspire me and so many others to see our daily meals as continuing sources of good health and joy.

And many thanks as well to Ariane Glazer whose knowledge of raw vegan foods is encyclopedic and exceeded only by her generosity of sharing information and good food! While some of her recipes use oil, they are valuable and easy to modify when needed.

This Blog is NOT intended to replace medical advice!
This blog is intended to give general information and food preparation ideas. For medical advice please consult your qualified health care practitioner.

Note on Navigating this Blog More Efficiently:

When using the links on these posts use the back arrows (<) to get back to your original spot rather than closing the window. That will save you a lot of time! If any of the links don't work please let me know using the "Keep in Touch" form.


Note on referenced books. You can find books by Dr. Caldwell Esselstyn, Dr. Colin Campbell and Carol D'Anca at Amazon.com.

Monday, November 5, 2018

Green Gratitude 2018 Information and Recipes

Note: Each year around Thanksgiving time we enjoy the beautiful raw vegan Green Gratitude feast organized by Ariane Glazer.  It is a "structured potluck" where recipes are provided to participants.  We thought readers of this blog would enjoy having the 2018 recipes to try themselves.  (The 2017 recipes are in an earlier post.)  Each recipe is intended to feed 8-10 people so keep this in mind when making them for yourself and your family and friends!   Here, unedited, is the information our participants receive! 
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Our Beautiful Green Gratitude Feast will be held on:
Sunday, November 18 2018, 5:00 p.m. -- 8:00 pm.
Immanuel Lutheran Church of Evanston
616 Lake Street
Evanston, IL 60201


ABOUT THIS SPECIAL THANKSGIVING MEETUP

This will be a fancy, raw vegan potluck using the recipes below to make the dishes we will enjoy.  

(Please scroll all the way down to see these Great Recipes!)

Our Green Gratitude Chef Team will plate and serve this special meal for our lovely Thanksgiving Table!   


PLEASE CHECK THIS WEBSITE AGAIN AS IT MAY CHANGE AS WE RECEIVE UPDATED INFORMATION!


BE HERE AT 5:00 P.M. FOR A SPECIAL DEMO!
Guest Chef Mai will give a demonstration on 
Raw Vegan Stuffing!


OUR SPECIAL GUEST SPEAKER!
Archana Lal-Tabak, M.D. will be our special guest speaker for Green Gratitude 2018.    She will speak on "Strengthening the Immune System with Energy, Spice, and Ayurveda."  

Dr. Lal-Tabak is an Integrative Mind-Body Physician and Psychiatrist using Nutrition, Ayurveda, Body-Centered Psychotherapies and Energy Modalities including Homeopathy.  She co-founded Heart of Transformation Wellness Institute in Evanston.  www.bodymindmedicine.com.


Check out the Ask the Expert Tables!
 During the Appetizer Buffet, you will be able to meet and ask questions to 8 amazing people in our community: 
EMF Protection with Mieke
Chef Mai Raw Classes 
Dr. Archana Lal-Tabak, Ayurveda
Dr. Jane Fresne, Neurofeedback and Naprapathy
Terry Anderson, Organic Natural CBD Oils
Cyndi Dodick, Cleanses
Ivanka's Crackers, Candies, and Falafel
Jennifer's Macaroons
BRING CASH!!!!


HOW WE WILL ALL MAKE THIS WORK

1. You can choose one of two options below.  Please note that EVERYONE will bring $5.00 in CASH.

      a. If you bring a DISH, simply pay the above  $5.00 in CASH at the door.   (Please see guidelines about dishes below; everyone  bringing a dish will follow these guidelines).  

       b. If you bring CASH, bring $20 in CASH.  ($15 of this will go to our chefs who will be making special dishes and $5 will cover the cost of our space, eating ware, etc.  

2. GUIDELINES ABOUT DISHES.  PLEASE READ CAREFULLY!!!

     a. Four to Six people are needed to make each of the 13 dishes below for 10-12 people.  (Please scroll all the way down for the recipes!)  

     b. Please let Ariane know WHICH DISH you will be preparing from the recipes below so that we'll have the correct amount of each, at greengratitude@gmail.com

     c. This means that at least 50 people will be needed to make dishes.   Recipes for these dishes are posted below (scroll down).    

     d. Dishes should be RAW, VEGAN and GLUTEN FREE.  Ingredients should be ORGANIC and, insofar as possible, LOCAL. 

      e. We expect you to spend at least $15.00 on your dish.

3. About bringing CASH:

    a.  30 people are needed to bring $20.00 in cash.  This will be $15  to cover the food our special Green Gratitude chefs will make, plus $5 to cover the cost of space, eating ware, etc.   
(You can see what our chefs will be making at the very foot of this page!)

    b. If you wish to bring cash please let Ariane know at greengratitude@gmail.com !

(Note: we MUCH prefer that you bring the dishes you have made!) 

More event information is posted at
https://www.meetup.com/RawChicagoCommunity/


4. Other information: 

VERY IMPORTANT: 
Please let Ariane know if you are bringing a dish or cash.
We prefer you prepare a dish but if you absolutely cannot please let us know at  greengratitude@gmail.com

Volunteers to help with serving and cleanup would also be greatly appreciated.   Please let Ariane know at greengratitude@gmail.com if you can help with this.

If you have any other questions, allergies, or other concerns, please contact Ariane at greengratitude@gmail.com

Please visit this meetup page for updated information: 
https://www.meetup.com/RawChicagoCommunity/


5.  Let your Friends Know!


A. Here's a flyer for you to share!



B. Here are Links to Share!




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Recipes for the Green Gratitude Dinner!!! 


These are to be Organic, Raw, Vegan and Gluten-Free.

Use local produce wherever possible.  

Please follow sanitation guidelines at home.

Here is an example of sanitation guidelines for
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MENU (recipes below):
Appetizers: Dandelion Love Dip, Pumpkin Seed Red Kuri Dip, Harvest Dip, Cashew Creme, Crackers, Crudite (15 people needed to create the appetizers)

Marinated Mushrooms(need 2 people to make double recipe)

Kale Collard Pomegranate Salad(need 6 people to make)

Napa Cabbage Carrot Beet Salad(need 6 people to make

Sweet Potato Wedges(need 4 people to make)

Harvest Stuffing(need 1 people to make)

Mashed Cauliflower(need 1 people to make)

Cranberry Pear Relish(will be created by chef Ellie)

Onion Rings(all taken!  we don't need more! thanks!)


Dessert -- All taken.  Please scroll all the way down to learn about our desserts this year!)
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(REGULAR READERS OF THIS BLOG PLEASE NOTE: Some recipes here use extra virgin olive oil.  However, when preparing a dish for Green Gratitude please follow the recipes as given here!)

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Appetizer Recipes

DANDELION LOVE inspired by Katrina Blair, Turtle Lake Refuge (serves 6 to 8)
3 cups of fresh dandelion greens (or one bunch no stems)
½ bunch cilantro or parsley
2 cups raw walnuts soaked 8 hours and rinsed very well
3 Tbsp lemon juice
3 cloves garlic
3 T fresh thyme
3 T fresh sage
1 cup filtered water
1 tsp Himalayan salt

Mix all the ingredients in a food processor with the S blade until it forms a smooth creamy texture.

PUMPKIN SEED RED KURI DIP

2 C pumpkin seeds soaked 6 hours, rinsed and drained
One medium to large winter squash such as Red Kuri or Blue Kabocha, cut up in chunks
Juice of one large lemon or two limes
Half a bunch cilantro (or parsley)
1 Tbsp  Apple Cider Vinegar (raw)
one inch fresh ginger
Two inches fresh tumeric (2 Tbsp dried if you don't have fresh)
2 Tbsp. chili powder
1 Tbsp. onion powder
1 tsp.cinnamon
Dash of salt

Blend in Vitamix or high speed blender: pumpkin seeds, winter squash, fresh lemon or lime juice, ACV, fresh ginger, turmeric, chili powder, onion powder, cinnamon and salt. 
When above ingredients are blended, add half a bunch of cilantro (or parsley) and blend again.
Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use small cubes).

HARVEST DIP
2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well
2 T tamari (organic, gluten-free)
1 T garlic, chopped
1 to 2 T fresh thyme
6 to 8 fresh sage leaves
4 T fresh chopped parsley
Rinse soaked walnuts and drain well. Put nuts, tamari, garlic, and thyme in a food processor with an S blade, process until smooth, scraping down the sides when needed. Add parsley and process briefly.

CASHEW CRÈME
Soak 2 cups of cashews for one hour, rinse well.
Blend cashews with the juice of one large lemon and 1 t Himalayan or celtic salt in high-speed blender with a few T of water. Add small amounts of water till creamy and smooth.

HOMEMADE RAW VEGGIE CRACKERS:  bring us your own creations!

CRUDITÉ – bring $20 worth of veggies sliced as chips for dipping!! Recommendations – Japanese white turnip, purple daikon, watermelon radish, black radish, jicama, cauliflower, broccoli, carrot, celery, sweet potato

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DINNER RECIPES

MARINATED MUSHROOMS inspired by Nomi Shannon, rawgourmet.com
Serves 8-10
Remove the stems and wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for one hour, then refrigerate.
Ingredients
8 large Portobello mushrooms
1/2 cup extra virgin olive oil
3 T thyme
4 – 6 sage leaves finely chopped (optional)
3 T fresh lemon juice
1 T apple cider vinegar
2 T finely minced shallot
4 T organic wheat-free tamari
4 cloves garlic, finely minced or crushed
½ t sea salt

KALE COLLARD POMEGRANATE SALAD
2 bunches lacinato kale, stems removed & cut chiffonade
1 bunch collard greens, stems removed and cut chiffonade
6 large carrots, peeled and sliced thinly
1 large purple or white daikon radish cut in matchsticks
1 red bell pepper, seeded & cut julienne
2 leeks sliced thinly
1 bunch parsley, stems removed and chopped
10 – 15 sage leaves chopped
The seeds of one large pomegranate
(We will use Blake's dressing on this salad)

NAPA CABBAGE CARROT BEET SALAD
1 large head green or purple napa cabbage, shredded
3 golden beets shredded
6 – 8 carrots, shredded
1 red or orange bell pepper chopped
1 japanese or purple top turnip shredded
1 purple or white daikon radish, shredded
1 bunch of fennel bulb sliced thinly
½ bunch cilantro chopped
½ bunch parsley chopped
1 head celery sliced
1 large leek, finely sliced
3 large shallot, finely chopped
Juice of 2 lemons or 3 limes
OPTIONAL – 1 cup chopped pecans
Toss in the juice of 1 - 2 lemons to wilt.
(We will use Blake’s dressing)

SWEET POTATO WEDGES
10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges
Marinate one hour in organic wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder
Dehydrate 6 hours flipping half way, keep on teflex sheet

HARVEST STUFFING by Blake and Ariane
Stuffing Ingredients
4 cups walnuts or pecans or brazil nuts soaked and rinsed well (sub 2 c sunflower seeds soaked if you prefer)
2 lbs. crimini mushrooms chopped chunky
1 big zucchini (or 3 small), peeled and coarsely chopped
2 sweet onions chopped chunky (soak in water one hour before using, rinsing water off  3 or 4 times) OR 3 leeks
2 heads celery, peeled and chopped chunky
5 carrots chopped chunky
½ bunch chopped parsley
4 T fresh thyme
4 T fresh sage
2 T marjoram
2 T fresh rosemary
2 T dill (optional)
1 T sea salt
nutmeg

Step 1: Marinate celery and onions for one hour in olive oil, sage, rosemary, paprika, salt
Step 2: Marinate mushrooms in rosemary, salt, oil, garlic, onion powder one hour
Step 3: Blend 4 cups nuts with zucchini and 1 to 2 cups of water in vitamix or food processor . Add at the end of processing seeds/nuts – salt, sage, thyme, marjoram, rosemary, dill
Step 4 Mix blended nuts with two marinades well in a bowl and add carrots, parsley, dash of nutmeg
Step 5: tweak all spices

Dehydrate at 105 degrees 1 inch thick for 2 –3 hours on teflex, then flip and do another 2 – 3 hours – should be crusty on outside and moist inside

KEY to this recipe: use lots of water with the nuts in the food processor to make very creamy and make the veggies very chunky, also use fresh rosemary and fresh sage

CAULIFLOWER MASHED POTATOES  (Serves 8)
2 cups cashews, soaked 30 minutes and rinsed
1 large cauliflower, chopped (include stems)
Juice of one fresh lemon juice
2 T EVOO
2 T dried or fresh savory herbs such as thyme, rosemary, tarragon

Blend in high speed blender. Process until completely smooth, adding small amounts of additional lemon juice or water  as needed to allow the blender to run smoothly. You can use a food processor if you don’t have a high speed blender and will come out a bit chunky.

ONION RINGS inspired by Adam Graham, Rawnora
3 lbs sweet onions (5 medium sized) 1 C pumpkin seeds soaked and rinsed  1 C Sunflower seeds soaked and rinsed well  ¼ C onion powder  2 T mesquite powder (optional) 2 T ground chia or ground flax  2 tsp salt
Slice onion about ¼” thick (3 mm) using mandolin, v slicer or processor.
Place in bowl, lightly salt and toss.
Leave to sweat 20 minutes, press and pour off juice (you can use a nutmylk bag to press out as much juice as you can)
Place soaked sunflower and pumpkin seeds in processor with S blade to process smooth.
Mix together in a bowl with onion powder, ground chia or flax (and mesquite if you are using it) and salt.
Mix in onions to coat evenly.   Use tongs or hands to transfer to dehydrator with teflex sheets.
Dehydrate 12 hrs @ 110F flipping off sheets after 6 hours 
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Other yummy dishes made by our chefs will include:

Leek Spears by Chef Blake
Carrot Boats by Chef Jane
Falafel by Chef Ivanka 

Desserts:
Pomegranate Cheesecake by Chef Liz
Truffles by Chef Ruth
Macaroons by Chef Jennifer

Sunday, February 4, 2018

Three Favorite Recipes

These recipes are delicious, versatile go-to favorites of mine!  
And all are plant based, whole food!  They're great for a party or potluck!  

1.  It's NOT Chopped Liver.    
For this recipe, I am indebted to my friend, the late Daila Shefner, who found it many decades ago in American Heart Association cookbook.  I've made small changes to make it even more oil-free, made the "cosmetic" egg white optional, and added a few other options.   This is a forgiving recipe so feel free to make some of your own changes.  This goes so fast I usually double the recipe!

"It's Not Chopped Liver!"

1/2 cup dried lentils
1/2 cup walnuts coarsely chopped
1 large onion coarsely chopped
1 small clove garlic minced

Sea salt and fresh ground black pepper to taste 

Optional: 1-2 chopped fresh jalapeño peppers (for extra heat)
Optional: 2 hard boiled egg whites (these are cosmetic, to resemble fat)
(Or chop in a bit of some tofu for some cosmetic effect)
Optional: 1 tsp. bullion powder or granules (instead of optional salt) 

Cook lentils in 2 cups of water until soft (about 20 minutes) and drain.
Water-sauté onions, garlic and (if using) jalapeños
Process with cooked lentils and chopped walnuts in food processor to desired consistency
Add sea salt and fresh ground black pepper to taste
(best to leave it rather grainy to look like chopped liver)

Add sea salt (optional) and fresh ground black pepper to taste   

You can make this the day before serving.  
When ready to serve, press into bowl and turn onto a platter
(You could even decorate with strips of red sweet pepper, etc.)
Surround with crackers.   My favorite store-bought ones are Mary's Gone Crackers -- they come in many flavors, all whole grain and gluten free. 

Or make hearty sandwiches on rye bread with lettuce, sliced tomato, mustard and onion.  

Made too much?  Freeze some for another day!

2. Not Tuna Pâté from Raw Food Made Easy for One or Two People  by Jennifer Cornbleet.    (Find it at https://www.amazon.com/Food-Made-Easy-People-Revised/dp/1570672733.  This book is full of easy, delicious and healthful recipes!)
½ C soaked raw sunflower seeds   (we soak these  6-8 hours or so to start the germination process so they are living foods and more digestible)  Use about 1/3 C of seeds to get ½ C soaked. 

¼ C Soaked Raw almonds (soak 8-12 hours – start with about 2/3 of what you need)
2 tbsp water

1 ½ tbsp. minced celery ( I like a little more)

1 Tbsp minced onion

1 tbsp minced fresh parsley (I like a little more!)

1 tbsp fresh lemon juice

¼ tsp salt (use a good salt like sea salt, Himalayan salt, etc.  

Put sunflower seeds, almonds and water in a food processor with S blade and process to a paste (it will be a little gritty).  Stop occasionally to scrape down sides of bowl with spatula.

Transfer to a small mixing bowl and stir in celery, onion, parsley, lemon juice and salt.
Mix well.   

Keeps 5 days in fridge in sealed container.

 Variation: for Not Salmon Pâté add ¼ C grated carrot to the processor with the sunflower seeds and almonds. 

Ideas: Replace Parsley with 1 tbsp of minced fresh (or 1 tsp dried) dill weed. 
Add a few pinches of dulse flakes for a “fishier” flavor.


Here's John Levin’s photo featuring this pâté along with romaine and thin slices of avocado to make delicious wraps, and Anne Levin’s homemade whole wheat bread to make delicious sandwiches with thinly sliced cucumber and tomatoes.  




3.  Carol D'Anca's Almond and Raw Cacao Truffles

These disappear quickly so make plenty!  Made with almond butter and raw cacao!  Healthful and easy to make.

Find the recipe online at 

This is at Carol's outstanding website  https://www.foodnotmeds.com.  

 And check out Carol's book Real Food for Heathy People for more delicious, easy, heart healthy recipes at Amazon and Barnes and Noble.  Here's the Amazon link:
https://www.amazon.com/Real-Food-Healthy-People-resource/dp/0692658769

Little kids in your life will love helping with these!
I like wrapping them in little twists of parchment paper to bring to parties.
They keep well for a few days in the fridge, although they may harden.
Best served at room temperature.  
I haven't tried freezing them yet - there are never leftovers to freeze!   But one of these days I'll report on that too so watch this space!  Or leave a comment in the box at the sidebar!
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Saturday, November 11, 2017

Green Gratitude 2017 Recipes & Information

Here, unedited, are the recipes for GreenGratitude 2017.  Note that these raw vegan recipes are intended to serve 10-12 people so keep this in mind when preparing for your friends and family!

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Information and recipes for the dishes to be served at 
Green Gratitude, 
Sunday, November 19, 2017,  6:00 p.m. - 9:00 p.m. 
The Levy Center in Evanston.  
A DONATION of $5-$10 per person attending the meetup is also requested to help pay for this wonderful space and eating ware.


Please visit this MEETUP page for updated information:   https://www.meetup.com/RawChicagoCommunity/events/243334995/

We need 4-6 people to make each dish for 10-12 people.  Recipes are posted at the following Meetup URL and also printed out below. 
https://www.meetup.com/RawChicagoCommunity/messages/boards/thread/51243713/

These dishes are to be RAW, VEGAN (Plant Based), ORGANIC and GLUTEN FREE.  

We also need 12 people to bring $20 cash instead of a dish (we prefer you prepare a dish, so only those who absolutely CANNOT bring a dish please bring cash and let us know at greengratitude[at]gmail[dot]com.

Regular readers of this blog please note: some recipes use extra-virgin olive oil (EVOO).  While you may wish to cut back on this for your personal use, when preparing food for Green Gratitude, please follow the recipes as given here.

Volunteers to help with serving and cleanup would also be greatly appreciated!
Please let greengratitude@gmail.com know if you could do this.

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MENU (recipes below): 
Appetizers:  Dandelion Cilantro Pesto, Pumpkin Seed Chili Red Kuri Dip,  Harvest Dip,  Crackers, Crudite (need about 12 people to create this)
Marinated Mushrooms (need 2 people to make double recipe)
Kale Collard Pomegranate Salad (need 5 people to make)
Napa Cabbage Carrot Beet Salad (need 6 people to make)
Sweet Potato Wedges (need 5 people to make)
Harvest Stuffing (need 4 – 5 people to make)
Mashed Cauliflower (need 4 – 6 people to make)
Cranberry Pear Relish (will be created by chef Ellie)
Onion Rings (need 3 people to make)
Dessert (pls contact us if you would like to prepare a dessert)
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Appetizers: Dandelion Cilantro Pesto, Pumpkin Seed Chili Red Kuri Dip, Harvest Dip, Veggie Crackers, Crudite:

Dandelion Cilantro Pesto inspired by Katrina Blair, Turtle Lake Refuge (serves 6 to 8)
3 cups of dandelion greens fresh(or one bunch no stems)
½ bunch cilantro
2 cups raw walnuts
3 Tbsp lemon juice
3 cloves garlic
3 T fresh thyme
3 T fresh sage
1 cup filtered water
1 tsp Himalayan salt

Mix all the ingredients in the blender until it forms a creamy texture. Blend until smooth. Option: use a food processor and make it chunky.

Pumpkin Seed Chile Red Kuri Dip 
2 C pumpkin seeds soaked 6 hours, rinsed and drained 
One medium to large winter squash such as Red Kuri or Blue Kabocha 
Juice of one large lemon or two limes 
Half a bunch cilantro (or parsley)
1 Tbsp  Apple Cider Vinegar (raw)
one inch fresh ginger
Two inches fresh tumeric (2 Tbsp dried if you don't have fresh) 
2 Tbsp. chili powder
1 Tbsp. onion powder, 
1 tsp.cinnamon
Dash of salt. 

Blend in Vitamix seeds, winter squash, fresh lemon or lime juice, ACV, fresh ginger, turmeric, chili powder, onion powder, cinnamon and salt.  

When above ingredients are blended, add half a bunch of cilantro (or parsley) and blend again.

Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use cubes).

Harvest Dip
2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well
2 T tamari
1 t garlic, chopped
1 to 2 T fresh thyme
6 to 8 fresh sage leaves
4 T fresh chopped parsley

Preparation 
Rinse the soaked walnuts and drain well. Put nuts, tamari, garlic, and thyme in a food processor with an S blade, process until smooth, scraping down the sides when needed. Add parsley and process briefly. 

Homemade Veggie Crackers – bring us your own creations!

Crudite – bring $20 worth of veggies sliced as chips for dipping!! Recommendations – Japanese white turnip, purple daikon, watermelon radish, black radish, jicama, cauliflower, broccoli, carrot, celery, sweet potato
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Dinner: Marinated Mushrooms, Kale Collard Pomegranate Salad, Napa Cabbage Carrot Beet Salad, Sweet Potato Wedges, Harvest Stuffing, Cauliflower Mashed Potatoes, Onion Rings.

Marinated Mushrooms inspired by Nomi Shannon, rawgourmet.com
Serves 8-10
Remove the stems and wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for one hour, then refrigerate.
Ingredients
8 Portobello mushrooms
1/2 cup extra virgin olive oil
3 T thyme
4 – 6 sage leaves finely chopped (optional)
3 T fresh lemon juice
1 T apple cider vinegar
2 T finely minced shallot
4 T organic wheat-free tamari
4 cloves garlic, finely minced or crushed
½ t sea salt

Kale Collard Pomegranate Salad
2 bunches lacinato kale, stems removed & cut chiffonade
1 bunch collard greens, stems removed and cut chiffonade
6 large carrots, peeled and sliced thinly
1 large purple or white daikon radish cut in matchsticks
1 red bell pepper, seeded & cut julienne
2 leeks sliced thinly
1 bunch parsley, stems removed and chopped
10 – 15 sage leaves chopped
1 pomegranate seeds only

Toss in the juice of 1 - 2 lemons, 4 T EVOO, and 1 t good sea salt

Napa Cabbage Carrot Beet Salad
1 large head napa cabbage, shredded
3 small golden beets shredded
6 carrots, shredded
1 red or orange bell pepper chopped
1 japanese or purple top turnip shredded
1 purple or white daikon radish, shredded
1 bunch of fennel bulb sliced thinly
½ bunch cilantro chopped
½ bunch parsley chopped
1 head celery sliced
1 leek, finely sliced
1 large shallot, finely chopped
Juice of 2 lemons or 3 limes
OPTIONAL – 1 cup chopped pecans
Toss in the juice of 1 - 2 lemons, 4 T EVOO, and 1 t good sea salt
(We will use Blake’s dressing on all salads at event, so you are just using a basic dressing to wilt salad….)

Sweet Potato Wedges
10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges
Marinate one hour in wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder
Dehydrate 6 hours flipping half way, keep on teflex sheet

Harvest Stuffing by Blake and Ariane
Stuffing Ingredients
4 cups walnuts or pecans or brazil nuts soaked and rinsed well (sub 2 c sunflower seeds soaked if you prefer)
2 lbs. crimini mushrooms chopped chunky
1 big zucchini (or 3 small), peeled and coarsely chopped
2 sweet onions chopped chunky (soak in water one hour before using, rinsing water off  3 or 4 times) OR 3 leeks
2 heads celery, peeled and chopped chunky
5 carrots chopped chunky
½ bunch chopped parsley
4 T fresh thyme
4 T fresh sage
2 T marjoram
2 T fresh rosemary
2 T dill (optional)
1 T sea salt
nutmeg

Step 1: Marinate celery and onions for one hour in olive oil, sage, rosemary, paprika, salt
Step 2: Marinate mushrooms in rosemary, salt, oil, garlic, onion powder one hour
Step 3: Blend well in vitamix or food processor 4 cups nuts with zucchini with 1 - 2 cups of water. Add at the end of processing seeds/nuts – salt, sage, thyme, marjoram, rosemary, dill
Step 4 Mix everything well in a bowl and add carrots, parsley, dash of nutmeg
Step 5: tweak all spices
Dehydrate at 105 degrees 1 inch thick for 2 –3 hours on teflex, then flip and do another 2 – 3 hours – should be crusty on outside and moist inside 
KEY to this recipe: use lots of water with the nuts in the food processor to make very creamy and make the veggies very chunky, also use fresh rosemary and fresh sage


Cauliflower Mashed Potatoes
Serves 8
Ingredients
2 cups cashews, soaked 20 minutes and rinsed
1 large cauliflower, chopped (include stems)
Juice of one fresh lemon juice
2 T EVOO
2 T dried or fresh savory herbs such as thyme, rosemary, tarragon

Blend in high speed blender. Process until completely smooth, adding small amounts of additional lemon juice or water  as needed to allow the blender to run smoothly. You can use a food processor if you don’t have a high speed blender and will come out a bit chunky.

Onion Rings inspired by Adam Graham, Rawnora
3 lbs sweet onions (5 medium sized) 1 C pumpkin seeds soaked and rinsed  1 C Sunflower seeds soaked and rinsed well  ¼ C onion powder  2 T mesquite powder (optional) 2 T ground chia or ground flax  2 tsp salt
Slice onion about ¼” thick (3 mm) using mandolin, v slicer or processor.
Place in bowl, lightly salt and toss.
Leave to sweat 20 minutes, press and pour off juice (you can use a nutmylk bag to press out as much juice as you can) 
Place soaked sunflower and pumpkin seeds in processor with S blade to process smooth.
Mix together in a bowl with onion powder, ground chia or flax (and mesquite if you are using it) and salt. 
Mix in onions to coat evenly.   Use tongs or hands to transfer to dehydrator with teflex sheets.
Dehydrate 12 hrs @ 110F flipping off sheets after 6 hours.

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Benjamin Gasparra
Green Gratitude SPEAKER:
Easy Tips For Better Health
Benjamin Gasbarra, Expert on Sprouting and Microgreens
Green Entrepreneur, former Director of the Creative Health Institute, MICHIGAN



























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