tag:blogger.com,1999:blog-61881789294437564472023-11-16T05:56:35.570-08:00Whole Food Plant Based NutritionUnknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6188178929443756447.post-51222769510069671472022-11-23T10:35:00.005-08:002022-11-23T10:58:21.634-08:00Green Gratitude 2022<p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">RAW VEGAN FALL HARVEST MENU 2022</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Chicago Raw Community Fall Harvest Green Gratitude Recipe Booklet</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Created by Ariane Glazer</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Organic, Local, Seasonal, Gluten-free</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Use local produce wherever possible from your local Farmers Market</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Please follow sanitation guidelines at home, here is an example of sanitation guidelines for potlucks: <a href="https://edis.ifas.ufl.edu/pdffiles/FY/FY128700.pdf"><span style="font-kerning: none; font-stretch: normal; line-height: normal;">https://edis.ifas.ufl.edu/pdffiles/FY/FY128700.pdf</span></a></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Appetizers: Cashew Creme, Red Kuri Cashew Dip, Harvest Pumpkin Seed Dip, Crudite, Crackers</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-kerning: none; font-size: large;"> </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>RECIPES BELOW</b> and also posted here:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large; text-decoration: underline;"><a href="https://www.facebook.com/events/625687092554515">https://www.facebook.com/events/625687092554515</a></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">RAW VEGAN FALL HARVEST MENU</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Appetizers: Cashew Creme, Red Kuri Cashew Dip, Harvest Pumpkin Seed Dip, Crudite,</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Crackers</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Dinner:</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Harvest Stuffing</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Marinated Bella Mushrooms</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Cranberry Relish (by Chef Ellie)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Cauliflower Mash</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Pomegranate Kale Salad</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Surprise Garnishes</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Trio of Desserts (created by Chef Team):</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Raw Cheezecake, Raw Apple Pie, Caramel Apple Bar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>APPETIZER RECIPES</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">DANDELION LOVE DIP inspired by Katrina Blair, Turtle Lake Refuge</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">(serves 6 to 8)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">One bunch fresh dandelion greens no stems (or substitute other greens such as spinach or lacinato kale)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 bunch cilantro or parsley</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 cups raw walnuts soaked 8 hours and rinsed very well</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">4 Tbsp lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">4 Tbsp lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 Tbsp Apple Cider Vinegar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 cloves garlic</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 T fresh thyme</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 T fresh sage</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1/2 cup filtered water (use up to one cup if necessary)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 tsp Himalayan saltMix all the ingredients in a food processor with the S blade until it</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">forms a smooth creamy texture.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>CASHEW CRÈME</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Soak 2 cups of cashews for one hour, rinse well.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>HARVEST DIP</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 T tamari (organic, gluten-free)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T garlic, chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 T fresh thyme</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">12 fresh sage leaves</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1/4 cup fresh chopped parsley</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Add parsley and process briefly.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 18px;"><span style="font-size: large;"><span style="font-kerning: none;"><b></b></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>PUMPKIN SEED RED KURI DIP</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 C pumpkin seeds soaked 6 hours, rinsed and drained</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">One medium to large winter squash such as Red Kuri or Blue Kabocha, cut up in chunks</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Juice of one large lemon or two limes</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Half a bunch parsley</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 Tbsp Apple Cider Vinegar (raw)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">one inch fresh ginger</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Two inches fresh tumeric (2 Tbsp dried if you don't have fresh)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 Tbsp. chili powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 Tbsp. onion powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 tsp.cinnamon</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Dash of salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">When above ingredients are blended, add half a bunch of 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).</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>HOMEMADE RAW VEGGIE CRACKERS: bring us your own creations!</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>SWEET POTATO WEDGES</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Marinate one hour in organic wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Dehydrate 6 to 8 hours flipping half way, keep on teflex sheet.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>CRUDITÉ </b>– bring $20 worth of veggies sliced as chips for dipping!! Recommendations –</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Japanese white turnip, purple daikon, watermelon radish, black radish, jicama, cauliflower, broccoli, carrot, celery, sweet potato</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>DINNER RECIPES</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: large;"><span style="font-kerning: none;"><b>MARINATED MUSHROOMS</b> inspired by Nomi Shannon, </span><span style="-webkit-text-stroke-color: rgb(12, 104, 219); color: #0c68db; font-kerning: none;">rawgourmet.com</span></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Serves 16 - 18</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Ingredients</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">14 - 16 large Portobello mushrooms</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 cup extra virgin olive oil</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">4 T thyme</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">12 fresh sage leaves finely chopped (optional)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 T fresh lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T apple cider vinegar</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">5 T finely minced shallot</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">4 T organic wheat-free tamari</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 cloves garlic, finely minced or crushed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">. t sea salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 16px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>KALE COLLARD POMEGRANATE SALAD</b> (NO SALAD DRESSING – WE WILL USE BLAKE’S)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 bunches lacinato kale, stems removed & cut chiffonade (or red Russian Kale)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 bunch collard greens, stems removed and cut chiffonade</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 large carrots, peeled and sliced thinly</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 large purple daikon radish cut in matchsticks (or watermelon radish)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 red or orange bell pepper, seeded & cut julienne</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 leeks sliced thinly</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 bunch parsley, stems removed and chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">15 sage leaves chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">The seeds of one large pomegranate</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">(We will use Blake's dressing on this salad)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"><b></b></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"><b></b></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"><b></b></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>NAPA CABBAGE CARROT BEET SALAD</b></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 large head green or purple napa cabbage, shredded</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 golden beets shredded</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">8 carrots, shredded</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 red or orange bell pepper chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 japanese or purple top turnip shredded</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 purple or white daikon radish, shredded</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 bunch of fennel bulb sliced thinly (optional)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">. bunch cilantro chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">. bunch parsley chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 head celery sliced</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 large leek, finely sliced</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 large shallot, finely chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Juice of 2 lemons or 3 limes</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">OPTIONAL – 1 cup chopped pecans</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Toss in the juice of 1 - 2 lemons to wilt.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">(We will use Blake’s dressing)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>MASHED CAULIFLOWER </b>(Serves 8)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 cups cashews, soaked 30 minutes and rinsed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 large cauliflower, chopped (include stems)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Juice of one fresh lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T EVOO</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T dried or fresh savory herbs such as thyme, rosemary, tarragonBlend 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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span> That's All, Folks!</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>HARVEST STUFFING</b> created by Blake and modified by Ariane</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Stuffing Ingredients</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 cups walnuts or pecans or brazil nuts soaked 8 hours and rinsed well</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 lbs. crimini mushrooms chopped chunky</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 big zucchini (or 3 small), peeled and coarsely chopped</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 leeks chopped chunky</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 heads celery, peeled and chopped chunky</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">12 large carrots chopped chunky</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 bunch chopped parsley</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 T fresh thyme</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">6 T fresh sage</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T marjoram</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 T fresh rosemary</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T dill (optional)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 T sea salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">A few dashes of nutmeg</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Step 1: Marinate celery and onions for one hour in olive oil, sage, rosemary, paprika, salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Step 2: Marinate mushrooms in rosemary, salt, oil, garlic, onion powder one hour</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Step 3: Blend 4 cups soaked and rinsed 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</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Step 4 Mix blended nuts with two marinades well in a bowl and add carrots, parsley, dash of nutmeg</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Step 5: tweak all spices</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>Dehydrate</b> at 105 degrees 1 inch thick for 2 –3 hours on teflex,</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>MASHED CAULIFLOWER </b>(Serves 8)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 cups cashews, soaked 30 minutes and rinsed</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 large cauliflower, chopped (include stems)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Juice of one fresh lemon juice</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T EVOO</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">2 T dried or fresh savory herbs such as thyme, rosemary, tarragonBlend 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.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px; min-height: 17px;"><span style="font-size: large;"><span style="font-kerning: none;"></span><br /></span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;"><b>ONION RINGS </b>inspired by Adam Graham, Rawnora</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">3 lbs sweet onions (5 medium sized) </span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">1 C pumpkin seeds soaked and rinsed 1 C</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Sunflower seeds soaked and rinsed well . C onion powder 2 T mesquite powder</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">(optional) 2 T ground chia or ground flax 2 tsp salt</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Slice onion about .” thick (3 mm) using mandolin, v slicer or processor.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Place in bowl, lightly salt and toss.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">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)</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Place soaked sunflower and pumpkin seeds in processor with S blade to process smooth.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Mix together in a bowl with onion powder, ground chia or flax (and mesquite if you are using it) and salt.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Mix in onions to coat evenly. Use tongs or hands to transfer to dehydrator with teflex sheets.</span></p><p style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none; font-size: large;">Dehydrate 12 hrs @ 110F flipping off sheets after 6 hours</span></p><div><span style="font-kerning: none;"><br /></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-90227448577233878992018-11-05T23:00:00.003-08:002019-02-14T18:04:51.887-08:00Green Gratitude 2018 Information and Recipes<div style="text-align: left;">
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<span style="font-family: "calibri"; font-size: large;">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! </span></div>
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<span style="font-family: "calibri"; font-size: large;">Our Beautiful Green Gratitude Feast will be held on:</span></div>
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<span style="caret-color: rgb(255, 0, 0); font-family: "calibri";"><span style="font-size: large;">Sunday, November 18 2018, 5:00 p.m. -- 8:00 pm.</span></span></div>
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<span style="caret-color: rgb(255, 0, 0); font-family: "calibri";"><span style="font-size: large;">Immanuel Lutheran Church of Evanston</span></span></div>
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<span style="caret-color: rgb(255, 0, 0); font-family: "calibri";"><span style="font-size: large;">616 Lake Street</span></span></div>
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<span style="caret-color: rgb(255, 0, 0); font-family: "calibri";"><span style="font-size: large;">Evanston, IL 60201</span></span></div>
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<span style="font-size: large;"><span style="font-family: "calibri";"><b>ABOUT THIS SPECIAL THANKSGIVING MEETUP</b></span></span></div>
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<span style="font-family: "calibri"; font-size: large;">This will be a fancy, raw vegan potluck using the recipes below to make the dishes we will enjoy. </span><br />
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<span style="font-family: "calibri"; font-size: large;">(Please scroll all the way down to see these Great Recipes!)</span></div>
<span style="font-family: "calibri"; font-size: large;"><br /></span><span style="font-family: "calibri"; font-size: large;">Our Green Gratitude Chef Team will plate and serve this special meal for our lovely Thanksgiving Table! </span><br />
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<span style="font-family: "calibri"; font-size: large;"><b>PLEASE CHECK THIS WEBSITE AGAIN AS IT MAY CHANGE AS WE RECEIVE UPDATED INFORMATION!</b></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b>BE HERE AT 5:00 P.M. FOR A SPECIAL DEMO!</b></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b>Guest Chef Mai </b>will give a demonstration on </span></div>
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<span style="font-family: "calibri"; font-size: large;"><b>Raw Vegan Stuffing!</b></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b>OUR SPECIAL GUEST SPEAKER!</b></span></div>
<span style="font-family: "calibri"; font-size: large;"><b>Archana Lal-Tabak, M.D.</b> will be our special guest speaker for Green Gratitude 2018. She will speak on <b>"Strengthening the Immune System with Energy, Spice, and Ayurveda."</b> </span><br />
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<span style="font-family: "calibri"; font-size: large;">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. <a href="http://www.bodymindmedicine.com/">www.bodymindmedicine.com</a>.</span><br />
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;"><b>Check out the Ask the Expert Tables!</b></span></span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large; text-align: left;"> </span><span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large; text-align: left;">During the Appetizer Buffet, you will be able to meet and ask questions to 8 amazing people in our community: </span><br />
<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large; text-align: left;">EMF Protection with Mieke</span><br />
<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large; text-align: left;">Chef Mai Raw Classes </span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;">Dr. Archana Lal-Tabak, Ayurveda</span></span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;">Dr. Jane Fresne, Neurofeedback and Naprapathy</span></span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;">Terry Anderson, Organic Natural CBD Oils</span></span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;">Cyndi Dodick, Cleanses</span></span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: large;">Ivanka's Crackers, Candies, and Falafel</span></span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large;">Jennifer's Macaroons</span></div>
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<span style="background-color: white; color: #2e3e48; font-family: "helvetica" , "arial" , sans-serif; font-size: large;">BRING CASH!!!!</span></div>
<span style="font-family: "calibri"; font-size: large;"><br /></span>
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<div style="text-align: center;">
<b style="font-family: calibri;"><span style="font-size: large;">HOW WE WILL ALL MAKE THIS WORK</span></b><br />
<b style="font-family: calibri;"><span style="font-size: large;"><br /></span></b></div>
<span style="font-family: "calibri"; font-size: large;">1. You can choose one of two options below. Please note that <b>EVERYONE will bring $5.00 in CASH.</b></span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"> a. If you bring a <b>DISH</b>, simply pay the above <b>$5.00 in CASH</b> at the door. (Please see </span><span style="font-family: "calibri"; font-size: large;">guidelines about dishes below; everyone bringing a dish will follow these guidelines). </span><br />
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<span style="font-family: "calibri"; font-size: large;"> b. If you bring <b>CASH</b>, bring <b>$20 in CASH.</b> ($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. </span><br />
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<span style="font-size: large;"><span style="font-family: "calibri";">2. <b>GUIDELINES ABOUT DISHES</b>. PLEASE READ CAREFULLY!!!</span></span><br />
<span style="font-size: large;"><span style="font-family: "calibri";"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "calibri";"> 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!) </span></span><br />
<span style="font-size: large;"><span style="font-family: "calibri";"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "calibri";"> 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 <a href="mailto:GreenGratitude@gmail.com">greengratitude@gmail.com</a></span></span><br />
<span style="font-size: large;"><span style="font-family: "calibri";"><br /></span></span><span style="font-size: large;"><span style="font-family: "calibri";"> c. This means that at least 50 people will be needed to make dishes. </span></span><span style="font-size: large;"><b style="font-family: calibri;">Recipes for these dishes are posted below </b><span style="font-family: "calibri";">(scroll down)</span><b style="font-family: calibri;">. </b></span><span style="font-family: "calibri"; font-size: large;"> </span><br />
<span style="font-size: large;"><span style="font-family: "calibri";"><br /></span></span><span style="font-size: large;"><span style="font-family: "calibri";"> d. Dishes should be RAW, VEGAN and GLUTEN FREE. Ingredients should be ORGANIC and, insofar as possible, LOCAL. </span></span><br />
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<span style="font-family: "calibri"; font-size: large;"> e. We expect you to spend at least <b>$15.00</b> on your dish.</span><br />
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<span style="font-family: "calibri"; font-size: large;">3. About bringing CASH:</span><br />
<span style="font-family: "calibri"; font-size: large;"><b><br /></b></span>
<span style="font-family: "calibri"; font-size: large;"><b> </b>a. <b>30</b> people are needed to bring <b>$20.00</b> in <b>cash. This will be $15 </b> to cover the food our special Green Gratitude chefs will make, plus <b>$5 </b>to cover the cost of space, eating ware, etc. </span><br />
<span style="font-family: "calibri"; font-size: large;">(You can see what our chefs will be making at the very foot of this page!)</span><br />
<span style="font-family: "calibri"; font-size: large;"><br /></span>
<span style="font-family: "calibri"; font-size: large;"> b. If you wish to bring cash please let Ariane know at <a href="mailto:greengratitude@gmail.com">greengratitude@gmail.com</a> !</span><br />
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<span style="font-family: "calibri"; font-size: large;">(Note: we MUCH prefer that you bring the dishes you have made!) </span><br />
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<span style="font-family: "calibri"; font-size: large;"><br /></span></div>
<span style="font-size: large;"><span style="font-family: "calibri";">More event information is posted at</span></span><span style="font-family: "calibri"; font-size: large;">: </span><br />
<span style="font-size: large;"><span style="font-family: "calibri";"><span style="caret-color: rgb(255, 0, 0);"><a href="https://www.meetup.com/RawChicagoCommunity/">https://www.meetup.com/RawChicagoCommunity/</a></span></span></span><br />
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<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);">4. Other information: </span></span></div>
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<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></span></div>
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<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><b>VERY IMPORTANT: </b></span></span></div>
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><b>Please let Ariane know if you are bringing a dish or cash.</b></span></span></div>
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<b><span style="font-size: large;"><span style="font-family: "calibri";"><span style="caret-color: rgb(255, 0, 0);">We prefer you prepare a dish but if you absolutely cannot please let us know at <a href="mailto:greengratitude@gmail.com">greengratitude@gmail.com</a></span></span></span></b><br />
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></span>
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);">Volunteers to help with serving and cleanup would also be greatly appreciated. </span></span><span style="font-size: large;"><span style="caret-color: rgb(255, 0, 0); font-family: "calibri";">Please let Ariane know at <a href="mailto:greengratitude@gmail.com"><b>greengratitude@gmail.com</b></a></span><span style="caret-color: rgb(255, 0, 0); font-family: "calibri";"><b> </b>if you can help with this.</span></span><br />
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></span>
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);">If you have any other questions, allergies, or other concerns, please contact Ariane at <b><a href="mailto:greengratitude@gmail.com">greengratitude@gmail.com</a></b></span></span><br />
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></span>
<span style="font-family: "calibri"; font-size: large;"><span style="caret-color: rgb(255, 0, 0);">Please visit this meetup page for updated information: </span></span><br />
<b><span style="font-size: large;"><a href="https://www.meetup.com/RawChicagoCommunity/">https://www.meetup.com/RawChicagoCommunity/</a></span></b><br />
<b><br /></b>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">5. Let your Friends Know!</span></b><br />
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<b><span style="font-size: large;">A. Here's a flyer for you to share!</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10VCfDtP5NEbjy_BIkeNT4ao4EF5pT-MUaoOVhOTjmaqr_4BXdtdiAVty-wsWFLLubYLcblkO8S_lrtYJy3hiVhXLXkQ3i2fsJAlJVbuKAJAevCXt27hLQF16tCnFoqSLDXef1n7ka6mv/s1600/GREEN+GRATITUDE++2018+flyer+FB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1237" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10VCfDtP5NEbjy_BIkeNT4ao4EF5pT-MUaoOVhOTjmaqr_4BXdtdiAVty-wsWFLLubYLcblkO8S_lrtYJy3hiVhXLXkQ3i2fsJAlJVbuKAJAevCXt27hLQF16tCnFoqSLDXef1n7ka6mv/s640/GREEN+GRATITUDE++2018+flyer+FB.jpg" width="494" /></a></div>
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<span style="font-size: large;"><b>B. Here are Links to Share!</b></span></div>
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<span style="font-size: large;"><b><a href="https://www.meetup.com/RawChicagoCommunity/">https://www.meetup.com/RawChicagoCommunity/</a></b></span></div>
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<span style="font-size: large;"><b><a href="https://www.facebook.com/groups/rawchicagocommunity/">https://www.facebook.com/groups/rawchicagocommunity/</a></b></span></div>
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<br /></div>
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<a href="https://www.facebook.com/events/253885825312606/"><span style="font-size: large;"><b>https://www.facebook.com/events/253885825312606/</b></span></a></div>
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<span style="font-size: large;"><b>Recipes for the Green Gratitude Dinner!!!</b> </span><br />
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<span style="font-size: large;">These are to be Organic, Raw, Vegan and Gluten-Free.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Use local produce wherever possible. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Please follow sanitation guidelines at home.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here is an example of sanitation guidelines for</span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">for potlucks: <a href="https://edis.ifas.ufl.edu/pdffiles/FY/FY128700.pdf">https://edis.ifas.ufl.edu/pdffiles/FY/FY128700.pdf</a></span><br />
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<b><span style="font-size: large;">MENU (recipes below):</span></b></div>
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<span style="font-kerning: none;">Appetizers: Dandelion Love Dip, Pumpkin Seed Red Kuri Dip, Harvest Dip, Cashew Creme, Crackers, Crudite (15 people needed to create the appetizers)</span></div>
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<span style="font-kerning: none;">Marinated Mushrooms(need 2 people to make double recipe)</span></div>
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<span style="font-kerning: none;">Kale Collard Pomegranate Salad(need 6 people to make)</span></div>
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<span style="font-kerning: none;">Napa Cabbage Carrot Beet Salad(need 6 people to make</span></div>
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<span style="font-kerning: none;">Sweet Potato Wedges(need 4 people to make)</span></div>
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<span style="font-kerning: none;">Harvest Stuffing(need 1 people to make)</span></div>
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<span style="font-kerning: none;"><br /></span></div>
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<span style="font-kerning: none;">Mashed Cauliflower(need 1 people to make)</span></div>
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<span style="font-kerning: none;"><br /></span></div>
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<span style="font-kerning: none;">Cranberry Pear Relish(will be created by chef Ellie)</span></div>
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<span style="font-kerning: none;">Onion Rings(all taken! we don't need more! thanks!)</span></div>
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<span style="font-kerning: none;">Dessert -- All taken. Please scroll all the way down to learn about our desserts this year!)</span></div>
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<b>(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!)</b><br />
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<b><span style="font-size: large;">Appetizer Recipes</span></b></div>
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<b>DANDELION LOVE</b> inspired by Katrina Blair, Turtle Lake Refuge (serves 6 to 8)<o:p></o:p></div>
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3 cups of fresh dandelion greens (or one bunch no stems)<o:p></o:p></div>
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½ bunch cilantro or parsley<o:p></o:p></div>
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2 cups raw walnuts soaked 8 hours and rinsed very well<o:p></o:p></div>
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3 Tbsp lemon juice<o:p></o:p></div>
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3 cloves garlic<o:p></o:p></div>
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3 T fresh thyme<o:p></o:p></div>
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3 T fresh sage<o:p></o:p></div>
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1 cup filtered water<o:p></o:p></div>
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1 tsp Himalayan salt<o:p></o:p></div>
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Mix all the ingredients in a food processor with the S blade until it forms a smooth creamy texture.<o:p></o:p></div>
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<b>PUMPKIN SEED RED KURI DIP</b><o:p></o:p></div>
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2 C pumpkin seeds soaked 6 hours, rinsed and drained<o:p></o:p></div>
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One medium to large winter squash such as Red Kuri or Blue Kabocha, cut up in chunks<o:p></o:p></div>
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Juice of one large lemon or two limes<o:p></o:p></div>
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Half a bunch cilantro (or parsley)<o:p></o:p></div>
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1 Tbsp Apple Cider Vinegar (raw)<o:p></o:p></div>
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one inch fresh ginger<o:p></o:p></div>
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Two inches fresh tumeric (2 Tbsp dried if you don't have fresh)<o:p></o:p></div>
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2 Tbsp. chili powder<o:p></o:p></div>
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1 Tbsp. onion powder<o:p></o:p></div>
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1 tsp.cinnamon<o:p></o:p></div>
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Dash of salt<o:p></o:p></div>
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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. <o:p></o:p></div>
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When above ingredients are blended, add half a bunch of cilantro (or parsley) and blend again.<o:p></o:p></div>
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Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use small cubes).<o:p></o:p></div>
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<b>HARVEST DIP</b><o:p></o:p></div>
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2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well<o:p></o:p></div>
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2 T tamari (organic, gluten-free)<o:p></o:p></div>
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1 T garlic, chopped<o:p></o:p></div>
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1 to 2 T fresh thyme<o:p></o:p></div>
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6 to 8 fresh sage leaves<o:p></o:p></div>
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4 T fresh chopped parsley<o:p></o:p></div>
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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.<o:p></o:p></div>
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<b>CASHEW CRÈME</b><o:p></o:p></div>
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Soak 2 cups of cashews for one hour, rinse well.<o:p></o:p></div>
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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.<o:p></o:p></div>
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<b>HOMEMADE RAW VEGGIE CRACKERS</b>: bring us your own creations!<o:p></o:p></div>
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<b>CRUDITÉ </b>– 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<o:p></o:p></div>
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></div>
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<b><span style="font-size: large;">DINNER RECIPES</span></b><o:p></o:p></div>
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<b>MARINATED MUSHROOMS</b> inspired by Nomi Shannon, rawgourmet.com<o:p></o:p></div>
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Serves 8-10<o:p></o:p></div>
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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.<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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8 large Portobello mushrooms<o:p></o:p></div>
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1/2 cup extra virgin olive oil<o:p></o:p></div>
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3 T thyme<o:p></o:p></div>
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4 – 6 sage leaves finely chopped (optional)<o:p></o:p></div>
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3 T fresh lemon juice<o:p></o:p></div>
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1 T apple cider vinegar<o:p></o:p></div>
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2 T finely minced shallot<o:p></o:p></div>
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4 T organic wheat-free tamari<o:p></o:p></div>
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4 cloves garlic, finely minced or crushed<o:p></o:p></div>
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½ t sea salt<o:p></o:p></div>
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<b>KALE COLLARD POMEGRANATE SALAD</b><o:p></o:p></div>
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2 bunches lacinato kale, stems removed & cut chiffonade<o:p></o:p></div>
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1 bunch collard greens, stems removed and cut chiffonade<o:p></o:p></div>
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6 large carrots, peeled and sliced thinly<o:p></o:p></div>
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1 large purple or white daikon radish cut in matchsticks<o:p></o:p></div>
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1 red bell pepper, seeded & cut julienne<o:p></o:p></div>
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2 leeks sliced thinly<o:p></o:p></div>
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1 bunch parsley, stems removed and chopped<o:p></o:p></div>
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10 – 15 sage leaves chopped<o:p></o:p></div>
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The seeds of one large pomegranate<o:p></o:p></div>
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(We will use Blake's dressing on this salad)<o:p></o:p></div>
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<b>NAPA CABBAGE CARROT BEET SALAD</b><o:p></o:p></div>
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1 large head green or purple napa cabbage, shredded<o:p></o:p></div>
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3 golden beets shredded<o:p></o:p></div>
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6 – 8 carrots, shredded<o:p></o:p></div>
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1 red or orange bell pepper chopped<o:p></o:p></div>
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1 japanese or purple top turnip shredded<o:p></o:p></div>
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1 purple or white daikon radish, shredded<o:p></o:p></div>
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1 bunch of fennel bulb sliced thinly<o:p></o:p></div>
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½ bunch cilantro chopped<o:p></o:p></div>
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½ bunch parsley chopped<o:p></o:p></div>
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1 head celery sliced<o:p></o:p></div>
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1 large leek, finely sliced<o:p></o:p></div>
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3 large shallot, finely chopped<o:p></o:p></div>
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Juice of 2 lemons or 3 limes<o:p></o:p></div>
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OPTIONAL – 1 cup chopped pecans<o:p></o:p></div>
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Toss in the juice of 1 - 2 lemons to wilt.<o:p></o:p></div>
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(We will use Blake’s dressing)<o:p></o:p></div>
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<b>SWEET POTATO WEDGES</b><o:p></o:p></div>
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10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges<o:p></o:p></div>
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Marinate one hour in organic wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder<o:p></o:p></div>
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Dehydrate 6 hours flipping half way, keep on teflex sheet<o:p></o:p></div>
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<b>HARVEST STUFFING</b> by Blake and Ariane<o:p></o:p></div>
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Stuffing Ingredients</div>
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<o:p></o:p></div>
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4 cups walnuts or pecans or brazil nuts soaked and rinsed well (sub 2 c sunflower seeds soaked if you prefer)<o:p></o:p></div>
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2 lbs. crimini mushrooms chopped chunky<o:p></o:p></div>
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1 big zucchini (or 3 small), peeled and coarsely chopped<o:p></o:p></div>
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2 sweet onions chopped chunky (soak in water one hour before using, rinsing water off 3 or 4 times) OR 3 leeks<o:p></o:p></div>
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2 heads celery, peeled and chopped chunky<o:p></o:p></div>
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5 carrots chopped chunky<o:p></o:p></div>
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½ bunch chopped parsley<o:p></o:p></div>
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4 T fresh thyme<o:p></o:p></div>
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4 T fresh sage<o:p></o:p></div>
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2 T marjoram<o:p></o:p></div>
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2 T fresh rosemary<o:p></o:p></div>
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2 T dill (optional)<o:p></o:p></div>
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1 T sea salt<o:p></o:p></div>
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nutmeg<o:p></o:p></div>
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Step 1: Marinate celery and onions for one hour in olive oil, sage, rosemary, paprika, salt<o:p></o:p></div>
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Step 2: Marinate mushrooms in rosemary, salt, oil, garlic, onion powder one hour<o:p></o:p></div>
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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<o:p></o:p></div>
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Step 4 Mix blended nuts with two marinades well in a bowl and add carrots, parsley, dash of nutmeg<o:p></o:p></div>
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Step 5: tweak all spices<o:p></o:p></div>
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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<o:p></o:p></div>
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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<o:p></o:p></div>
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<b>CAULIFLOWER MASHED POTATOES</b> (Serves 8)<o:p></o:p></div>
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2 cups cashews, soaked 30 minutes and rinsed</div>
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<o:p></o:p></div>
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1 large cauliflower, chopped (include stems)<o:p></o:p></div>
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Juice of one fresh lemon juice<o:p></o:p></div>
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2 T EVOO<o:p></o:p></div>
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2 T dried or fresh savory herbs such as thyme, rosemary, tarragon<o:p></o:p></div>
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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.<o:p></o:p></div>
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<b>ONION RINGS </b>inspired by Adam Graham, Rawnora<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
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</div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Slice onion about ¼” thick (3 mm) using mandolin, v slicer or processor.<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Place in bowl, lightly salt and toss.<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
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)<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Place soaked sunflower and pumpkin seeds in processor with S blade to process smooth.<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Mix together in a bowl with onion powder, ground chia or flax (and mesquite if you are using it) and salt.<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Mix in onions to coat evenly. Use tongs or hands to transfer to dehydrator with teflex sheets.<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
Dehydrate 12 hrs @ 110F flipping off sheets after 6 hours </div>
<div class="MsoNormal" style="font-family: Calibri; line-height: 15.693333625793457px; margin: 0in 0in 8pt;">
<div style="text-align: center;">
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
<b>Other yummy dishes made by our chefs will include:</b><br />
<b><br /></b></div>
<div style="text-align: left;">
Leek Spears by Chef Blake</div>
<div style="text-align: left;">
Carrot Boats by Chef Jane</div>
<div style="text-align: left;">
Falafel by Chef Ivanka </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Desserts:</b></div>
<div style="text-align: left;">
Pomegranate Cheesecake by Chef Liz</div>
<div style="text-align: left;">
Truffles by Chef Ruth</div>
<div style="text-align: left;">
Macaroons by Chef Jennifer</div>
<div style="text-align: left;">
<br /></div>
</div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-2038644932455866012018-02-04T15:58:00.003-08:002020-05-05T14:49:05.229-07:00Three Favorite Recipes<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">These recipes are delicious, versatile go-to favorites of mine! </span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">And all are plant based, whole food! </span><span style="font-family: "arial" , "helvetica" , sans-serif;">They're great for a party or potluck! </span></span><br />
<span style="font-size: large;"><b><span style="font-size: medium;"><br /></span></b>
<b><span style="font-size: medium;">1. It's NOT Chopped Liver. </span></b></span><br />
<span style="font-size: large;">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!</span><br />
<span style="font-size: large;"><br /></span>
<b><i><span style="font-size: large;">"It's Not Chopped Liver!"</span></i></b><br />
<span style="font-size: large;"><b><i><br /></i></b>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 16px;">1/2 cup dried lentils</span></span><br />
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 cup walnuts coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 large onion coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<div style="text-align: left;">
<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 small clove garlic minced</span></div>
<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<span style="font-size: large;"><br /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Sea salt and fresh ground black pepper to taste </span></div>
<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br /></span></div>
<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Optional:</b> 1-2 chopped fresh jalapeño peppers (for extra heat)</span></div>
<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
</span></div>
</div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: center;">
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Optional:</b> 2 hard boiled egg whites </span><span style="font-family: "arial" , "helvetica" , sans-serif;">(these are cosmetic, to resemble fat)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">(Or chop in a bit of some tofu for some cosmetic effect)</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
</span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Optional:</b> 1 tsp. bullion powder or granules (instead of optional salt) <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Cook lentils in 2 cups of water until soft (about 20 minutes) and drain.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Water-sauté onions, garlic and (if using) jalapeños</span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: center;">
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Process with cooked lentils and chopped walnuts in food processor to desired consistency</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Add sea salt and fresh ground black pepper to taste</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">(best to leave it rather grainy to look like chopped liver)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">
</span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Add sea salt (optional) and fresh ground black pepper to taste <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: center;">You can make this the day before serving. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: center;">When ready to serve, press into bowl and turn onto a platter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: center;">(You could even decorate with strips of red sweet pepper, etc.)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: center;">Surround with crackers. My favorite store-bought ones are <b><i>Mary's Gone Crackers</i></b> -- they come in many flavors, all whole grain and gluten free. </span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;"><br /></span><span style="background-color: #fb5e53; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; text-align: center;"></span><span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Or make hearty sandwiches on rye bread with lettuce, sliced tomato, mustard and onion. </span></span></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Made too much? Freeze some for another day!</span><br />
<div style="text-align: left;">
</div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">2.<i> <b>Not Tuna Pâté</b></i> </span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">from <b><i>Raw Food Made Easy for One or Two People </i></b> by Jennifer Cornbleet. (Find it at <a href="https://www.amazon.com/Food-Made-Easy-People-Revised/dp/1570672733">https://www.amazon.com/Food-Made-Easy-People-Revised/dp/1570672733</a>. This book is full of easy, delicious and healthful recipes!)</span></span><br />
<span style="color: #244061; font-family: "arial"; font-size: large;">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. </span><br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">¼ C
Soaked Raw almonds (soak 8-12 hours – start with about 2/3 of what you need) <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">2
tbsp water</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">1 ½
tbsp. minced celery ( I like a little more)</span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">1
Tbsp minced onion</span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">1
tbsp minced fresh parsley (I like a little more!)</span><span style="line-height: 115%;"><o:p></o:p></span></span><br />
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">1
tbsp fresh lemon juice</span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">¼ tsp
salt (use a good salt like sea salt, Himalayan salt, etc. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">Put
sunflower seeds, almonds and water in a food processor with S blade and process
to a paste (it will be a little gritty). </span><span style="color: #244061; font-family: "arial"; font-size: 12pt;">Stop
occasionally to scrape down sides of bowl with spatula.</span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">Transfer
to a small mixing bowl and stir in celery, onion, parsley, lemon juice and
salt. </span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">Mix
well. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">Keeps 5 days in fridge in sealed container.</span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;"> <b>Variation</b>:
for <b><i>Not Salmon Pâté</i></b> add ¼ C grated carrot to the processor with the sunflower
seeds and almonds. </span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;"><b>Ideas</b>: Replace
Parsley with 1 tbsp of minced fresh (or 1 tsp dried) dill weed. </span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">Add a few pinches of dulse flakes for a “fishier” flavor. <o:p></o:p></span></div>
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<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;">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. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscf51iFqVgB3Oeqaovc9gJRPOJr0An1a1CxI2nlyo4OGyKcOqoaZkjBf2-LqnZDRPiGYDOCM94x3mF5fMGK_RPXs7yz8iXjjLC9Us1xebOhrvGLk6ZnvHDhEuVeoGcvrGqwd1I6P3g6-K/s1600/Its+not+Tuna+Pate+Plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="239" data-original-width="320" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscf51iFqVgB3Oeqaovc9gJRPOJr0An1a1CxI2nlyo4OGyKcOqoaZkjBf2-LqnZDRPiGYDOCM94x3mF5fMGK_RPXs7yz8iXjjLC9Us1xebOhrvGLk6ZnvHDhEuVeoGcvrGqwd1I6P3g6-K/s400/Its+not+Tuna+Pate+Plate.jpg" width="400" /></span></a></div>
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<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
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<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><br /></span></div>
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<h4>
<span style="color: #244061; line-height: 115%;"><b><span style="font-size: large;"><span style="font-family: "arial";">3. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Carol D'Anca's Almond and Raw Cacao Truffles</span></span></b></span></h4>
<h4>
<span style="color: #244061; line-height: 115%;"><span style="font-family: "arial"; font-size: large;">These disappear quickly so make plenty! <span style="font-size: x-small;">Made with almond butter and raw cacao! Healthful and easy to make.</span></span></span></h4>
<h4>
<span style="color: #244061; font-family: "arial"; font-size: large;">Find the recipe online at </span></h4>
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<h3>
<span style="color: #244061; font-family: "arial"; font-size: large; line-height: 115%;"><a href="https://www.foodnotmeds.com/vegan-almond-chocolate-truffles/">https://www.foodnotmeds.com/vegan-almond-chocolate-truffles/</a></span></h3>
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<h4>
<span style="font-size: large;"><span style="color: #244061; font-family: "arial"; line-height: 115%;">This is at </span><span style="color: #244061; font-family: "arial"; font-size: 12pt;">Carol's outstanding website </span><a href="https://www.foodnotmeds.com/" style="font-family: arial;">https://www.foodnotmeds.com</a><span style="color: #244061; font-family: "arial"; font-size: 12pt;">. </span></span></h4>
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<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"> And check out Carol's book <i style="font-weight: bold;">Real Food for Heathy People </i>for more delicious, easy, heart healthy recipes at Amazon and Barnes and Noble. Here's the Amazon link:</span><br />
<a href="https://www.amazon.com/Real-Food-Healthy-People-resource/dp/0692658769"><b><span style="font-size: large;">https://www.amazon.com/Real-Food-Healthy-People-resource/dp/0692658769</span></b></a><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Little kids in your life will love helping with these!</span><br />
<span style="font-size: large;">I like wrapping them in little twists of parchment paper to bring to parties.</span><br />
<span style="font-size: large;">They keep well for a few days in the fridge, although they may harden. </span><br />
<span style="font-size: large;">Best served at room temperature. </span><br />
<span style="font-size: large;">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!</span><br />
<div style="text-align: center;">
<span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></div>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-55752287056329196532017-11-11T10:54:00.002-08:002020-05-05T14:49:33.749-07:00Green Gratitude 2017 Recipes & Information<h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large; font-weight: normal;">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!</span></span></h4>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large; font-weight: normal;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></span></div>
<h3>
<div style="text-align: center;">
<b style="font-family: arial, helvetica, sans-serif;"><span style="font-size: large;">Information and recipes for the dishes to be served at </span></b><br />
<b style="font-family: arial, helvetica, sans-serif;"><span style="font-size: large;">Green Gratitude, </span></b></div>
<b><span style="font-size: large;"><div style="text-align: center;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Sunday, November 19, 2017, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">6:00 p.m. - 9:00 p.m. </span></b></div>
<div style="text-align: center;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Levy Center in Evanston. </span></b></div>
<div style="text-align: center;">
<b style="font-family: arial, helvetica, sans-serif;">A DONATION of $5-$10 per person attending the meetup is also requested to help pay for this wonderful space and eating ware.</b></div>
</span></b></h3>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Please visit this MEETUP page for updated information:<b> </b><a href="https://www.meetup.com/RawChicagoCommunity/events/243334995/" style="font-weight: bold;">https://www.meetup.com/RawChicagoCommunity/events/243334995/</a></span></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">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. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><a href="https://www.meetup.com/RawChicagoCommunity/messages/boards/thread/51243713/">https://www.meetup.com/RawChicagoCommunity/messages/boards/thread/51243713/</a></b></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">These dishes are to be RAW, VEGAN (Plant Based), ORGANIC and GLUTEN FREE. </span></span><br />
<span style="font-size: large;"><br /></span>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">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.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Regular readers of this blog please note</b>: 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.</span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Volunteers to help with serving and cleanup would also be greatly appreciated!</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Please let <a href="mailto:greengratitude@gmail.com">greengratitude@gmail.com</a> know if you could do this.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">MENU (recipes below): </span></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Appetizers: Dandelion Cilantro Pesto, <b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman"; font-size: 12pt;">Pumpkin Seed Chili Red Kuri Dip, Harvest Dip, </span></b> Crackers,
Crudite (need about 12 people to create this)<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Marinated Mushrooms (need 2 people
to make double recipe)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Kale Collard Pomegranate Salad (need 5 people to make)</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Napa Cabbage Carrot Beet Salad (need 6 people to make)</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Sweet Potato Wedges (need 5
people to make)</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Harvest Stuffing (need 4 – 5
people to make)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Mashed Cauliflower (need 4 – 6
people to make)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Cranberry Pear Relish (will be
created by chef Ellie)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Onion Rings (need 3 people to
make)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: "times new roman"; font-size: large;">Dessert (pls contact us if you
would like to prepare a dessert)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; font-family: "helvetica"; font-size: large;"><o:p> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>Appetizers</u>: Dandelion Cilantro Pesto, </b><b>Pumpkin Seed Chili Red Kuri Dip, Harvest Dip, Ve</b><b>ggie Crackers, Crudite:</b></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;">Dandelion Cilantro Pesto inspired by Katrina Blair, Turtle Lake
Refuge</span></b><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"> (serves 6 to 8)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 cups of dandelion greens fresh(or one bunch no
stems)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">½ bunch cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 cups raw walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 Tbsp lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman"; font-size: large;">3 T fresh thyme</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 T fresh sage<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 cup filtered water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 tsp Himalayan salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><br /></span>
<span style="color: black; font-family: "times new roman"; font-size: 12.0pt;">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.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman"; font-size: large;"><b>Pumpkin Seed Chile Red Kuri Dip </b></span><br />
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">2 C pumpkin seeds soaked 6 hours, rinsed and drained </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">One medium to large winter squash such as Red Kuri or Blue Kabocha </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Juice of one large lemon or two limes </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Half a bunch cilantro (or parsley)</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">1 Tbsp Apple Cider Vinegar (raw)</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">one inch fresh ginger</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Two inches fresh tumeric (2 Tbsp dried if you don't have fresh) </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">2 Tbsp. chili powder</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">1 Tbsp. onion powder, </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">1 tsp.cinnamon</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Dash of salt. </span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"><br /></span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Blend in Vitamix seeds, winter squash, fresh lemon or lime juice, ACV, fresh ginger, turmeric, chili powder, onion powder, cinnamon and salt. </span><br />
<span style="font-size: large;"><span style="color: #1d2129; font-family: "times new roman" , serif; line-height: 17.1200008392334px;"><br /></span>
<span style="color: #1d2129; font-family: "times new roman" , serif; line-height: 17.1200008392334px;">When above ingredients are blended, add half a bunch of cilantro (or parsley) and blend again.</span></span><br />
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"><br /></span></div>
<div class="MsoNormal" style="font-family: helvetica;">
</div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large;">Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use cubes).</span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"></span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"><br /></span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<b><span style="font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;">Harvest Dip</span></b></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">2 T tamari</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">1 t garlic, chopped</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">1 to 2 T fresh thyme</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">6 to 8 fresh sage leaves</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">4 T fresh chopped parsley</span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: large;"><span style="font-family: "times new roman" , serif; font-size: 12pt;">Preparation</span><span style="font-family: "times new roman" , serif; font-size: 12pt;"> </span></span></div>
<div class="MsoNormal" style="font-family: helvetica;">
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"></span></div>
<div class="MsoNormal" style="font-family: helvetica; line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: "times new roman" , serif; font-size: large;">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. </span></div>
<div>
<span style="color: #1d2129; font-family: "times new roman" , serif; font-size: large; line-height: 17.1200008392334px;"><br /></span></div>
<div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: 12pt;">Homemade Veggie Crackers</span></b><span style="color: black; font-family: "times new roman"; font-size: 12pt;"> – bring us your own creations!<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: 12pt;">Crudite</span></b><span style="color: black; font-family: "times new roman"; font-size: 12pt;"> – 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</span></span></div>
</div>
<div>
<span style="font-family: "times new roman"; font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><u>Dinner</u>: Marinated Mushrooms, Kale Collard Pomegranate Salad, Napa Cabbage Carrot Beet Salad, Sweet Potato Wedges, Harvest Stuffing, Cauliflower Mashed </span></b><span style="font-family: "times new roman";"><b>Potatoes, Onion Rings.</b></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: large;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: large;">Marinated Mushrooms inspired by Nomi Shannon, rawgourmet.com<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Serves 8-10 <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">8 Portobello mushrooms<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1/2 cup extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 T thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 – 6 sage leaves finely chopped (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 T fresh lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 T apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T finely minced shallot<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 T organic wheat-free tamari<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 cloves garlic, finely minced or crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">½ t sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: large;">Kale Collard Pomegranate Salad</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman"; font-size: large;">2 bunches lacinato kale, stems removed & cut
chiffonade</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 bunch collard greens, stems removed and cut
chiffonade<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">6 large carrots, peeled and sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 large purple or white daikon radish cut in
matchsticks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 red bell pepper, seeded & cut julienne<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 leeks sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 bunch parsley, stems removed and chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">10 – 15 sage leaves chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 pomegranate seeds only<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Toss in the juice of 1 - 2 lemons, 4 T EVOO, and
1 t good sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="https://www.blogger.com/null" name="_Hlk497993236"><span style="color: black; font-family: "times new roman"; font-size: large;">(We will use Blake’s
dressing on all salads at event, so you are just using a basic dressing to wilt
salad….)<o:p></o:p></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Napa Cabbage Carrot Beet Salad</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman"; font-size: large;">1 large head napa cabbage, shredded</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 small golden beets shredded<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">6 carrots, shredded<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 red or orange bell pepper chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 japanese or purple top turnip shredded<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 purple or white daikon radish, shredded<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 bunch of fennel bulb sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">½ bunch cilantro chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">½ bunch parsley chopped <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 head celery sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 leek, finely sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 large shallot, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Juice of 2 lemons or 3 limes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">OPTIONAL – 1 cup chopped pecans<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Toss in the juice of 1 - 2 lemons, 4 T EVOO, and
1 t good sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">(We will use Blake’s dressing on all salads at
event, so you are just using a basic dressing to wilt salad….)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: large;">Sweet Potato Wedges<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">10 – 12 deep orange or purple sweet potatoes
peeled and sliced into thin wedges<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Marinate one hour in wheat-free tamari, paprika,
sesame oil or EVOO, salt, pepper, and lots of onion powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Dehydrate 6 hours flipping half way, keep on
teflex sheet<o:p></o:p></span><br />
<span style="font-size: large;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><br /></span>
<span style="font-family: "times new roman";"><b>Harvest Stuffing by Blake and Ariane</b></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman"; font-size: large;">Stuffing Ingredients</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 cups walnuts or pecans or brazil nuts soaked
and rinsed well (sub 2 c sunflower seeds soaked if you prefer) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 lbs. crimini mushrooms chopped chunky<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 big zucchini (or 3 small), peeled and coarsely
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 sweet onions chopped chunky (soak in water one
hour before using, rinsing water off<span style="mso-spacerun: yes;"> </span>3
or 4 times) OR 3 leeks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 heads celery, peeled and chopped chunky<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">5 carrots chopped chunky<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">½ bunch chopped parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 T fresh thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">4 T fresh sage<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T marjoram<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T fresh rosemary<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T dill (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 T sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Step 1: Marinate celery and onions for one hour
in olive oil, sage, rosemary, paprika, salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Step 2: Marinate mushrooms in rosemary, salt,
oil, garlic, onion powder one hour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">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<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Step 4 Mix everything well in a bowl and add carrots,
parsley, dash of nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Step 5: tweak all spices<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">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 <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><span style="color: black; font-family: "inherit" , "serif"; font-size: 12.0pt;">KEY</span><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"> 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</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;">
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--></span><span style="color: black; font-family: "inherit" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: large;">Cauliflower Mashed Potatoes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Serves 8<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 cups cashews, soaked 20 minutes and rinsed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">1 large cauliflower, chopped (include stems)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Juice of one fresh lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T EVOO<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">2 T dried or fresh savory herbs such as thyme,
rosemary, tarragon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Blend in high speed blender. Process until completely
smooth, adding small amounts of additional lemon juice or water <span style="mso-spacerun: yes;"> </span>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.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "times new roman"; font-size: large;">Onion Rings inspired by Adam Graham, Rawnora<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">3 lbs sweet onions (5 medium sized) 1 C pumpkin
seeds soaked and rinsed <span style="mso-spacerun: yes;"> </span>1 C Sunflower
seeds soaked and rinsed well <span style="mso-spacerun: yes;"> </span>¼ C onion
powder<span style="mso-spacerun: yes;"> </span>2 T mesquite powder (optional) 2
T ground chia or ground flax<span style="mso-spacerun: yes;"> </span>2 tsp salt <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Slice onion about ¼” thick (3 mm) using
mandolin, v slicer or processor. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Place in bowl, lightly salt and toss.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">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)<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Place soaked sunflower and pumpkin seeds in
processor with S blade to process smooth.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Mix together in a bowl with onion powder, ground
chia or flax (and mesquite if you are using it) and salt.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Mix in onions to coat evenly.<span style="mso-spacerun: yes;"> </span>Use tongs or hands to transfer to dehydrator
with teflex sheets. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">Dehydrate 12 hrs @ 110F flipping off sheets
after 6 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman"; font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjderQT_yzyBtNT6-BKHoJH7hzQdRnIIytfCWI60wElEvQpYZosFKRBpsomlRPOKipfzZ8gsnQW02o35Eot9Xw_tkAWNOQ_ZWJG_JsNfH0ly9eVRTpBaOyzlYi1vIrb44Cj28hh5LooaBK2/s1600/Benjamin+GasparraCHI+Sprouts.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="400" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjderQT_yzyBtNT6-BKHoJH7hzQdRnIIytfCWI60wElEvQpYZosFKRBpsomlRPOKipfzZ8gsnQW02o35Eot9Xw_tkAWNOQ_ZWJG_JsNfH0ly9eVRTpBaOyzlYi1vIrb44Cj28hh5LooaBK2/s200/Benjamin+GasparraCHI+Sprouts.jpeg" width="133" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Benjamin Gasparra</b></span></td></tr>
</tbody></table>
<span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><span style="background-color: #f6f7f8; color: #2e3e48; font-family: "graphik meetup" , "helvetica" , "arial" , sans-serif; font-size: large;">Green Gratitude SPEAKER:</span></span><br />
<span style="background-color: #f6f7f8; color: #2e3e48; font-family: "graphik meetup" , "helvetica" , "arial" , sans-serif; font-size: large;">Easy Tips For Better Health</span><br />
<span style="background-color: #f6f7f8; color: #2e3e48; font-family: "graphik meetup" , "helvetica" , "arial" , sans-serif; font-size: large;">Benjamin Gasbarra, Expert on Sprouting and Microgreens</span><br />
<span style="background-color: #f6f7f8; color: #2e3e48; font-family: "graphik meetup" , "helvetica" , "arial" , sans-serif; font-size: large;">Green Entrepreneur, former Director of the Creative Health Institute, MICHIGAN</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHLkarrSEFEClYW7pD_hoJAsdcYw9zRS97ynKsXelYsP02ajPvryZRh2RqDympV7VtPeywCpGz28Y3qonBOFEgfmHmQWbInDbGqou8btlF4xVhCB62YFmr4FGkovkFHt0y0EAFZACcRqh/s1600/Green+Gratitude+Flyer+2017.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="360" data-original-width="278" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHLkarrSEFEClYW7pD_hoJAsdcYw9zRS97ynKsXelYsP02ajPvryZRh2RqDympV7VtPeywCpGz28Y3qonBOFEgfmHmQWbInDbGqou8btlF4xVhCB62YFmr4FGkovkFHt0y0EAFZACcRqh/s400/Green+Gratitude+Flyer+2017.jpeg" width="308" /></span></a><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><br /></span>
<span style="color: black; font-family: "times new roman"; font-size: 12.0pt;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: large;"><br /></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-84480897873636696272017-11-04T11:36:00.003-07:002020-05-05T15:02:45.254-07:00Eat Your Dressing!<span style="font-size: large;">If you are following a program of Whole Food Plant Based Nutrition (WFPBN) you are probably eating a lot of salads. A humorist once said that what separates man from the rabbit is salad dressing, and it is true that most of us like to add the flavors and texture of a good dressing to our salads.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Certainly you can do wonders with some balsamic vinegar to make a light dressing, but when a salad is going to be the principal portion of a meal, you might want something a bit more substantial.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can make your dressing part of the nutritional "payload" of your salads. Instead of recipes, here are some general guidelines for making dressings to enhance both the flavor and healthfulness of your salads. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remember the importance of balancing the "basic flavors" of foods, especially the five principal ones: sweet, sour, salty, bitter, and savory. (There are some other systems of naming and classifying flavors, but this is good for a start).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>SWEET</b>: A great source would be a few dried dates. Just one or two finely chopped medjool or similarly sweet dates chopped and blended into a dressing add just enough sweetness to bring out the flavors of the other ingredients, and add a bit of fiber as well. A few drops of maple syrup or honey can do this as well, but I like dates the best! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>SOUR</b>: A generous squeeze of lemon and lime juice adds the sour flavor. A good time to add this is just juicing a a lemon or lime and stirring it into your salad vegetables before adding any dressing. Or add a little raw apple cider vinegar. My preference is for fresh lemon or lime.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>BITTER</b>: Most salad greens have enough bitterness that you do not need to add anything. Mainly your task is to balance the bitterness with the other flavors. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>SALTY</b>: For saltiness, some miso, preferably not soy (we get enough soy in our lives!). I especially like <b><i>Miso Master Organic Soy Free Chickpea Miso.</i></b> This is a fermented bean paste and adds a nice rich flavor of its own. You can find it at <b><i>Whole Foods Markets </i></b>and other outlets. Read about it here: <a href="https://great-eastern-sun.com/shop/miso-master-miso/miso-master-chickpea-miso/">https://great-eastern-sun.com/shop/miso-master-miso/miso-master-chickpea-miso/</a>.) Saltiness can also come from small amounts of sea salt, but for many reasons I'd say miso is the better choice. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Notwithstanding the view that sodium in miso may act the same way in the body as the sodium in table salt, (<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114</a>) go easy! But also bear in mind that we are avoiding a huge source of sodium in our diets: processed foods! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Also, nutritional yeast adds a "cheesy" flavor as well as some saltiness. I prefer it as a "shake on" after dressing the salad, rather than incorporating it in the dressing. Find a brand that is Vitamin B-12 fortified. If you are not familiar with nutritional yeast a nice "starter" product is <b><i>Parma</i></b>, at <a href="http://www.eatparma.com/">http://www.eatparma.com</a>. You can find it in the cold chest at stores that carry it. It combines nutritional yeast with walnuts and seeds for a rich, cheesy texture and flavor. <b><i>Whole Foods Market </i></b>and other stores carry it. If you haven't had it before try the smaller size of the "<b><i>Original</i></b>" flavor to see if you like it, or if you like spicy, the "<b><i>Chipotle Cayenne.</i></b>" It's a bit of an acquired taste, so give it a chance. You can shake it on all sorts of veggies, raw or cooked, for a bit of excitement!</span><br />
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><b>SAVORY</b> (or spicy). This is mostly about spices! Hopefully all your spices will add to the health "payload" of your dressing. This means freshness and not the spices that have been sitting in your kitchen cabinet for a year or more!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My fave is <b><i>Anti-Inflammation Spice</i></b> from <i style="font-weight: bold;">Love That Spice </i>in Highland Park (and online at <a href="https://www.lovethatspice.com/">https://www.lovethatspice.com</a>). If it's convenient go to her store and meet <b><i>Marlena</i></b> who grinds spices fresh daily to be at the peak of their flavor and healthfulness.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Related to spices but fresh rather than dried would be some fresh ginger. Grate it or mince it, and let your blender do the rest. Great for health as well as flavor. Also garlic, onion, leeks, scallions, etc. add to the flavor and nutrition! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>MOUTH FEEL </b>This isn't really a flavor category, but more about how the dressing feels in your mouth as you eat it. For this you may want to add some fat in the form of avocado, tahini, or even sesame seeds, flax seeds, sunflower seeds or pumpkin seeds. Beans are great too! Garbanzo beans work here (just add a little more liquid to your favorite hummos recipe!). Cannellini beans in particular make a great sauce or even salad dressing. If you like garlic, here's a very simple one from Anne Esselstyn: <a href="https://www.forksoverknives.com/recipes/cannellini-bean-sauce/#gs.g7jFEZE">https://www.forksoverknives.com/recipes/cannellini-bean-sauce/#gs.g7jFEZE</a>.</span><br />
<span style="font-size: large;">(I like it with fresh lemon juice instead of tamari). </span><br />
<span style="font-size: large;"><br /></span>
<div>
<span style="font-size: large;">Now you are ready to make a dressing! Do not make a lot! Make enough for just a day or two - three at the most! For most of us, a small blender is much easier to manage than the larger ones we use for soups and smoothies. </span></div>
<span style="font-size: large;"><br /></span>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru_hdik7zME0t2oNfEmNz2dFmdonJv60aHzqCPDU-TDnXno1WVcm5WRzNQpCsouLIiRM3Xl8aXePOxBYhJnkh1PVG4tutbP-D999bUT4ocIJ1sZUMRhZ3ezB__awXg0YAe0TOYQvdLjGJ/s1600/Tribest+personal+blender.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhru_hdik7zME0t2oNfEmNz2dFmdonJv60aHzqCPDU-TDnXno1WVcm5WRzNQpCsouLIiRM3Xl8aXePOxBYhJnkh1PVG4tutbP-D999bUT4ocIJ1sZUMRhZ3ezB__awXg0YAe0TOYQvdLjGJ/s320/Tribest+personal+blender.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Tribest Personal Blender; Complete Set</b></span></td></tr>
</tbody></table>
<span style="font-size: large;">There are a number of mini-blenders on the market, but my favorite for this purpose is the Tribest Personal Blender. The complete set has a larger container for blended drinks, and two smaller containers (with two different kinds of blades). This blender has many uses and the jars have covers for easy refrigerator storage. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A small Magic Bullet works too and also has container covers so you can store right from the blending bowl.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These small but powerful blender is available at many outlets but here are e Amazon.com link:</span><br />
<a href="http://tinyurl.com/TribestPersonalBlender"><span style="font-size: large;">http://tinyurl.com/TribestPersonalBlender</span></a><br />
<a href="http://tinyurl.com/SmallMagicBullet"><span style="font-size: large;">http://tinyurl.com/SmallMagicBullet</span></a><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(if the tiny links doesn't work let me know or just search on Amazon or Google.)</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><br /></span>
</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fqrS1t7g1sAcrBvGyvINXxkJty8HYRWHQV5g-Djd4kXZ2usQ4NFaQt9pGiiysyoLe30r8Pc6UJOP2v1Do0-UWb9KfWEfs806w8ESEAXk3is8dM4gsnRTNHpLUVVtGQifnYDkIy-BIZ5i/s1600/Coffee+Grinder+4+wfpbn.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1149" data-original-width="849" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fqrS1t7g1sAcrBvGyvINXxkJty8HYRWHQV5g-Djd4kXZ2usQ4NFaQt9pGiiysyoLe30r8Pc6UJOP2v1Do0-UWb9KfWEfs806w8ESEAXk3is8dM4gsnRTNHpLUVVtGQifnYDkIy-BIZ5i/s200/Coffee+Grinder+4+wfpbn.jpg" width="147" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Small Coffee Grinder</span></td></tr>
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<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Another blender choice would be a stick blender used in a wide mouth pint jar. I've had this one for years and I use it a lot. <i> <b style="font-family: verdana, geneva, arial, helvetica, sans-serif;">http://tinyurl.com/proctorsilexstickblender</b></i></span></span><br />
<span style="font-size: large;">It's a little slower than the Tribest or Magic Bullet and needs a little more liquid to start, but it does the job!</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">A small coffee grinder quickly turns seeds into a fine powder to thicken your dressing. You can find a small electric coffee grinder for under $15.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
</span><br />
<span style="font-size: large;">SO HOW DO WE MAKE THIS DRESSING?</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Here are some of the ingredients you may want to use to make your own dressing:</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Begin with your liquid or very soft items such as a little lemon or lime juice (even if you've already sprinkled some on the salad), and miso, tahini, avocado, grated or minced or grated ginger, etc.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Add your thickeners, including your ground nuts or seeds, and blend well.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Now add your chopped veggies such as zucchini or yellow summer squash. They'll add a little liquid when blended, they don't add much of their own flavor and they give a nice smooth texture. Cucumber adds a lot of water so if you use that you might want to scrape out the central seed core. </span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Next your firmer veggies such as onions, garlic, peppers, or even a little jalapeño! (Keep track of which of these you've already put in your salad!) Also any sweet fruit.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Finally add your spices and, if you wish, a few drops of something sweet like maple syrup. </span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Start out making small amounts. It will probably be thick so just work it throughout your salad; this is especially good to do with leaves that may be tougher, like cabbage, kale, chard and collard. You can chiffonade the large leaves, rolling them up like cigars and cutting across the rolls in fine slices, and then massaging in a little dressing at a time with your clean hands.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Mix your dressing well into your leafy greens as well as the other veggies in your salad, such as finely sliced carrots, radishes, turnips, parsnips, and other veggies, all diced or sliced or cut into matchsticks, to make sure your it gets everywhere! </span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Put leftover dressing into a in a glass jar in the fridge to enjoy the next day. These don't have preservatives so enjoy them quickly!</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Consider freezing a small amount - perhaps an ounce or so - to see if it might be something you could make ahead. Experiment to find flavors you enjoy. Add flavorful herbs such as dill at the last minute so that you can make several flavors from one base.</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Write down what you put in your dressing:</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">1. So you'll remember for next time, and,</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">2. To compare with the labels on just about any commercial dressing and see the difference you made!</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">MAKE SMALL AMOUNTS when you are EXPERIMENTING! In time you'll find the combos you like the best! </span></span><br />
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<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">This post (like all the others in this blog) is a work in progress. </span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">But that said, I would like to thank Ariane Glazer (<a href="https://www.meetup.com/RawChicagoCommunity/">https://www.meetup.com/RawChicagoCommunity/</a> ) </span></span><br />
<span style="font-size: large;">and Cyndi Dodick <a href="https://www.meetup.com/LiveFoodChicago/">https://www.meetup.com/LiveFoodChicago/</a> who have added to my understanding of making great raw dressings that could be meals in themselves. Join their meetups and you can learn more from them!</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Whatever is good in this post is thanks to them. Whatever doesn't quite work -- well you can just blame me! </span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-73879652062761172652017-06-24T11:00:00.000-07:002020-05-05T14:50:12.138-07:00Clearing up Confusion -- a little!<span style="font-size: large;">I've been a bit confused by some of Dr. Esselstyn's directives -- perhaps others have too -- especially about quantities of greens to eat per day and how to prepare them, and also about adding or eliminating certain groups of foods. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Nutritionist Jeff Novick (who has already appeared in these pages in another post, <i><b>The Genius of Jeff Novick</b></i>, had some of these same questions, so he asked Dr. Esselstyn for clarification. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To see Jeff Novick's summary of Dr. Esselstyn's answers, please <a href="http://www.jeffnovick.com/RD/Q_%26_As/Entries/2013/8/29_Clarifying_the_Confusion__Dr_Esselstyn_Responds.html">click here</a>.</span><br />
<span style="font-size: large;">I found this most helpful!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(To go to <i>The Genius of Jeff Novick</i>, please <a href="http://wfpbn.blogspot.com/2016/09/the-genius-of-jeff-novick.html">click here.</a> There you will find some fast, easy meals, that are easy to adapt for rice cooker preparation as described in more detail <a href="http://wfpbn.blogspot.com/2016/08/biography-of-soup.html">here.</a> )</span><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-4371232636392313092017-03-17T09:38:00.001-07:002020-05-05T14:50:27.572-07:00A NEW Small Appliance and a Recipe to Go With!<span style="font-size: large;">Not another small appliance! </span><br />
<span style="font-size: large;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuW7hG-IxzWGb0Gp8jqnTnbsiSgKiu8cg6R0qrkAerlB2svSJ5W9fl9sHCVHFEVs1ucmpI5rxIPGInXzeXSvDHH82T4vodQJ0YwYKSj91abBT3gAEbxY7BvkqRIiIqyprvEG1KQhF5YNx/s1600/Zyliss+hand+Processor.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuW7hG-IxzWGb0Gp8jqnTnbsiSgKiu8cg6R0qrkAerlB2svSJ5W9fl9sHCVHFEVs1ucmpI5rxIPGInXzeXSvDHH82T4vodQJ0YwYKSj91abBT3gAEbxY7BvkqRIiIqyprvEG1KQhF5YNx/s200/Zyliss+hand+Processor.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Zyliss Easy Pull <br />Food Processor</b></span></td></tr>
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<span style="font-size: large;">Yes, but this one is small and not even electric! It is the <b>Zyliss Easy Pull Food Processor</b>. I bought one today at Whole Foods in Lincoln Park for about $28, and here it is on Amazon: <a href="https://www.amazon.com/ZYLISS-Easy-Chopper-Manual-Processor/dp/B00UZEZ196/ref=sr_1_1?ie=UTF8&qid=1489687927&sr=8-1-spons&keywords=zyliss+Easy+food+processor&psc=1">click here. </a></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(By the way, when I list a store, I am not necessarily recommending that store, but just identifying a place where you can see or learn more about the item. )</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(Also, if you buy this, note that you remove the blade guard by first pulling off the bottom "paddle" (it's a little tight but it does come right down off the central column by pulling down) so the blade cover can slip right off that column. Then just replace the bottom paddle and it's ready to use! There were many complaints on Amazon about the company providing no instructions for this and it took me a while to figure it out!)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is a great little chopper that uses a "pull cord" (like some of the lettuce dryers for example). This can be useful if you don't have an electric outlet nearby, and it also makes this much smaller and lighter and easier to clean. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I chopped just one ingredient at a time because each requires a different number of "pulls" to get the sizes I wanted. It made the receipe below with it's many chopped ingredients quickly and easily, and I think I'll use it a LOT in the future, especially for meals for myself.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Below is the RECIPE I made using this. It is called <i><b>"Carrot Salad with Lemon Turmeric Vinaigrette,"</b></i> but as you will see I made some changes to make it "Essy Compliant" as well as for my own personal taste.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This recipe was in a <b style="font-style: italic;">Chicago Tribune </b>article that appeared Wednesday, March 15, 2017 in the Food and Dining Section. The article was about Turmeric -- quite a long article that said not one word about the health benefits of that wonderful spice. This conforms with what appears -- to me at least -- to be the unfortunate <i><b>Chicago Tribune</b></i> policy of avoiding discussion of health considerations in the Food and Dining Section!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've posted the recipe below. In <i>ITALICS </i>I've added the changes I made to make it better for my needs and also Essy-Compliant!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 pound long, thin carrots, peeled and sliced into rounds.</span><br />
<i><span style="font-size: large;">I used four long thin carrots, very coarsely chopped before putting in the processor. </span></i><br />
<span style="font-size: large;"><i><br /></i>
1/3 Cup Virgin Olive oil plus extra for drizzling!</span><br />
<i><span style="font-size: large;"><b>OMITTED! </b>But I broke the rules a bit and shook in a few drops, less than a teaspoon, of toasted sesame oil for "mouth feel" and a bit of flavor.<b> </b>This could be omitted.</span></i><br />
<span style="font-size: large;"><i><br /></i>
1/2 C bulgur</span><br />
<i><span style="font-size: large;">I need to be gluten free so I used <b>Quinoa </b>that I cooked quickly in my little rice cooker!</span></i><br />
<span style="font-size: large;"><i><br /></i>
1/4 C lemon juice</span><br />
<i><span style="font-size: large;">I used the juice of one large lemon and one lime - because I like it!</span></i><br />
<i><span style="font-size: large;">I think a wedge of lemon when serving would "pop" up the flavor nicely as well!</span></i><br />
<span style="font-size: large;"><i><br /></i>
1 1/2 tsp ground turmeric</span><br />
<i><span style="font-size: large;">I used a generous amount of <b>Love That Spice</b> Anti-Inflammation seasoning which I love and which has lots of turmeric in it. To learn more see <a href="https://www.lovethatspice.com/">https://www.lovethatspice.com</a></span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 large garlic clove, pressed</span><br />
<i><span style="font-size: large;">I didn't have any on hand :-( so I shook in a little garlic powder.</span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 tsp cumin seeds, toasted</span><br />
<i><span style="font-size: large;">It would be nice to roast seeds but I just added some cumin powder.</span></i><br />
<span style="font-size: large;"><i><br /></i>
1/2 tsp salt</span><br />
<i><span style="font-size: large;">I used a little sea salt, considerably less than in the recipe.</span></i><br />
<span style="font-size: large;"><i><br /></i>
2 cups chopped red cabbage</span><br />
<i><span style="font-size: large;">I used about half a small red cabbage, chopped into coarse chunks to put into the processor.</span></i><br />
<span style="font-size: large;"><i><br /></i>
1 can (15 oz) garbanzo beans, drained and rinsed</span><br />
<i><span style="font-size: large;">I cooked my garbanzo beans from dried beans in the rice cooker a few days ago, adding fresh jalapeño peppers to the water. </span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/3 cup chopped Italian parsley. </span><br />
<i><span style="font-size: large;">I chopped curly parsley very coarsely and then used the processor.</span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 green onions sliced</span><br />
<i><span style="font-size: large;">I chopped these coarsely and then used the processor.</span></i><br />
<span style="font-size: large;"><i><br /></i>
4 ounces feta cheese</span><br />
<b><i><span style="font-size: large;">OMITTED! I'm strictly dairy free!</span></i></b><br />
<span style="font-size: large;"><i><br /></i>
<i><b>PLUS</b>, I used a few big chunks of fresh <b>fennel</b> because I had it and I like it!</i></span><br />
<i><span style="font-size: large;">And I added a few shakes of <b>dulse</b> flakes for a bit of iodine in our "goiter belt" midwest!</span></i><br />
<span style="font-size: large;"><i><br /></i>
<i>In the future I think <b>celery</b> stalks and/or leaves chopped with the above processor would add a nice flavor touch, as would some <b>pomegranate</b> seeds! No end of variations on this theme or it's uses. </i></span><br />
<span style="font-size: large;"><i><br /></i>
<i>I think adding some <b>fermented veggies</b> would also pop up the flavor and may try this next time!</i></span><br />
<span style="font-size: large;"><i><br /></i>
</span><br />
<span style="font-size: large;">Instructions:</span><br />
<span style="font-size: large;"><i><br /></i>
Directions call for cooking the bulgur (which, as noted, I didn't use) and the carrots.</span><br />
<span style="font-size: large;">I cooked the quinoa in my little rice cooker but left the carrots raw. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Next it calls for all ingredients to be tossed in a large bowl, and notes you can make this 2 days in advance. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When you are ready to eat, you might want to "pop up" the somewhat bland flavor a bit with a squeeze of fresh lemon and/or lime juice, and even a small grind of sea salt. (The salt on the "surface" of a food will taste a lot "saltier" than the salt mixed into the food, so you will use a LOT less that way!)</span><br />
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">I ran each ingredient requiring it through the <b>Zyliss Easy Pull Food Processor</b> one by one to get the consistency I wanted. It handled the raw carrots and cabbage, parsley, green onions and fennel quite well and quickly as long as I coarse chopped them first into medium large chunks. I did one ingredient after another this way -- no need to rinse the bowl in between as they were all winding up in the same dish.</span></i><br />
<span style="font-size: large;"><i><br /></i>
<i>You could use this as a sandwich filling mixed with a little hummus to hold it together, or perhaps incorporated into a salad dressing. It could even be heated up in some veggie broth for a quick soup. </i><i>If you use a commercial plant based salt-free broth (as opposed to one you make and season yourself) consider adding to the flavor with just a few drops of a savory commercial sauce. </i></span><br />
<span style="font-size: large;"><i><br /></i>
<i>I have enjoyed the <b>Sky Valley</b> line of organic, gluten-free, non-GMO products. Sriracha, Korean BBQ, Sweet Chili, Thai Peanut Sauce, and others. I especially like their "nozzle" tops that let you add these sauces by the drop! Whole Foods also has some nice <b>365</b> products. These are fairly high in sodium if you use the amounts often used in their labeling, but most of the time a few drops will not add much sodium and can add a lot of flavor!</i></span><br />
<span style="font-size: large;"><i><br /></i>
<i>I'm not including the nutritional information but this is obviously a colorful, low fat, high plant-protein, high fiber dish, and I think the little <b>Zyliss Easy-Pull Food Processor</b> will be handy for many uses! </i></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-67623149055704956332017-03-16T11:05:00.002-07:002020-05-05T14:51:07.086-07:00Rip Esselstyn and Jane Esselstyn Visit Chicago!<span style="font-size: large;">Rip Esselstyn and his sister Jane Esselstyn came to Chicago during an unexpectedly warm week in late January to promote Rip's new book, The Seven Day Rescue Diet. Rip's gift is making the plant-based, oil free diet advocated by his physician father, Dr. Caldwell Esselstyn of the Cleveland Clinic, a program that can be easily followed, step-by-step, by millions of men and women. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCFRsQFP5MLk8W2qdwQbzynIqWBHNoP9daDpfvpXvqd6FjjluXrq-IZPUX-g-FVA4AUIpfGkhyz1H49QD-QPnEs6WcDEuhv0pkDPdFQ8GSlm2QDJ1ef08cKO8VOcATnTyDapssOiDezrK/s1600/IMG_4526.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCFRsQFP5MLk8W2qdwQbzynIqWBHNoP9daDpfvpXvqd6FjjluXrq-IZPUX-g-FVA4AUIpfGkhyz1H49QD-QPnEs6WcDEuhv0pkDPdFQ8GSlm2QDJ1ef08cKO8VOcATnTyDapssOiDezrK/s320/IMG_4526.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Rip Esselstyn</span></b></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So much to learn from these wonderful, spirited advocates for healthier eating. Rip shared statistics revealing that the leading cause of "line of duty" deaths among firefighters is heart attack. Considering the hazards that firefighters face with every call, his should be a sobering thought for us all.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IM8bynoADLRzneMfKZENIceTgevAusp5H_Shgy9p44Qzyy3QFUBDnmfwbup9w8JPiUHjDroRIRirmQYs6jSCeoHD4uVpNOxFSXjP0c-Y33pYVbcpU7FzzdajPSsfHGTzp5D5XCw4OsDQ/s1600/IMG_4530.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IM8bynoADLRzneMfKZENIceTgevAusp5H_Shgy9p44Qzyy3QFUBDnmfwbup9w8JPiUHjDroRIRirmQYs6jSCeoHD4uVpNOxFSXjP0c-Y33pYVbcpU7FzzdajPSsfHGTzp5D5XCw4OsDQ/s320/IMG_4530.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Jane Esselstyn. </b></span></td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Batch cooking is one that I especially like, starting with a bag of your favorite potatoes to be "batch cooked" and used in various dishes over the course of the next several days.</span><br />
<span style="font-size: large;"><br /></span>
<span style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">As a busy mom, Jane has become an expert in getting healthful plant-based whole food meals on the table quickly, and she shared some tips with us.</span></span><br />
<span style="font-size: large;"><span style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
Jane also shared many other ideas for prepping food in advance to make actual mealtimes much easier to get to the table quickly.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We also had a chance to sample some Engine 2 Products (named for the Austin, Texas firehouse where Rip first shared his ideas.) Many of these -- sold at Whole Foods Markets -- could save busy cooks time and still comply with Dr. Esselstyn's requirements. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Please come back soon, Rip and Jane!!!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can find Rip Esselstyn's <i style="font-weight: bold;">Engine 2 </i>and <b><i>Plant Strong</i></b> Cookbooks at Amazon.com.</span><br />
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<a href="https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Rip+Esselstyn"><span style="font-size: large;">https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Rip+Esselstyn</span></a><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-5385356588394067422017-01-02T13:10:00.001-08:002020-05-05T14:52:44.938-07:00Warming for a Cold Winter -- or ANY Time of the Year<span style="font-size: large;">If you have been following some of these posts you now may have half a dozen or more neat little pint containers in your freezer - dishes made with beans or lentils or brown rice, and the veggies that you spent time shopping for, washing, chopping and cooking in your rice cooker. Whether you have frozen these dishes in a plastic Ziploc Twist n Loc container or in a paper Solo Bowls to Go container to heat in a "Lunch Crock," or in any other kind of container to heat in your rice cooker, I will refer to them as the "frozen block. (Please check the earlier post on Building a WFPBN Main Course ... in a Rice Cooker, and the post on Small Appliances for more on these methods, appliances and containers.)</span><br />
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<span style="font-size: large;">For all of the ideas below you must first REMOVE this frozen block from it's container (easy to do - just run a little warm water over it until it pops out!) before heating it in any way. </span><br />
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<span style="font-size: large;">These little containers are the money in your nutritional savings bank that you "deposited" when you spent some time prepping and cooking. Now you can make "withdrawals" of these frozen blocks for healthful meals with minimal fuss!</span><br />
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<span style="font-size: large;">The easiest, no fuss way is just to put a frozen block into your Lunch Crock warmer or in your rice cooker set to warm, warm them up and eat them. If you leave your Lunch Crock at work you can carry the frozen block in the Ziploc Twist 'n Loc container or the paper Solo Bowl to Go container, take it out and put it into the Lunch Crock and enjoy a good hot dish at noon. </span><br />
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<span style="font-size: large;">You could also do the equivalent at home for a no fuss meal, leaving the frozen block in the fridge to thaw part way and, and later heating it in the lunch crock. </span><br />
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<span style="font-size: large;">But what if you have a little more time and want something a little more interesting? That's when the cooking and warming abilities of your rice cooker come into play. You've already done the "heavy lifting" for this meal - the rice/beans/lentils are fully cooked and so are the veggies. Now you can start a frozen block in the rice cooker using the cooking function and adding a little water to facilitate thawing without sticking, and add a few things to "freshen" it a bit, as well as adding more greens!</span><br />
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<span style="font-size: large;">The frozen block will thaw fairly quickly and you can add some of the following - as much as you like: More chopped greens of course (in addition to what is already in there), plus whatever you have on hand. Leftover veggies from something else? Some mushrooms, diced potato (sweet or regular), or anything else you have on hand, chopped fine enough to heat through in a few minutes, or maybe a bit of tofu for texture or fresh bean sprouts (that only need a few seconds warm up). Consider a few tablespoons of quinoa that only need a few minutes of cook time, and a little extra water to be ready and which will add to the texture and nutrition. Season as you wish - I like a few drops of sriracha sauce - and in a few minutes you have a big, delicious bowl with hardly any prepping or cleanup. </span><br />
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<span style="font-size: large;">This is a dish for when you get home from a long day and just want to relax and eat without compromising health, using the frozen block that you made earlier, in a meal that's as simple or as complicated as you want it to be.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-8148534680027167952016-09-10T13:41:00.000-07:002020-05-05T14:52:36.990-07:00Building a WFPB Main Course Soup or Stew in a Rice Cooker<span style="font-size: large;">Please note that this post and a few others on this blog were originally notes for demonstrations. They were particularly intended for people preparing food for one or two people, to be able to enjoy a cooked meal without a lot of kitchen mess and to freeze a portion for use as the basis for a super-quick meal later. </span><br />
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<span style="font-size: large;">Here are the steps for making a whole food plant based (WFPB) soup or stew in a Rice Cooker. I'm illustrating an Asian-inspired dish but there are endless variations on this theme for you to create!</span><br />
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<span style="font-size: large;">Equipment needed besides a rice cooker (preferably with stainless steel or ceramic bowl and with a steamer): a wooden spoon, a cutting board, a knife, a measuring cup, and a small strainer. You don't need a stove or any other pots and pans. </span><br />
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<span style="font-size: large;">(I like this small Oster Rice Cooker with steamer from Target: <a href="https://www.target.com/p/oster-174-duraceramic-6-cup-rice-cooker-black-ckstrc61k-teco/-/A-50972594#lnk=sametab&sneakTo=50972594">https://www.target.com/p/oster-174-duraceramic-6-cup-rice-cooker-black-ckstrc61k-teco/-/A-50972594#lnk=sametab&sneakTo=50972594</a> As of this writing the price is around $20.00.)</span><br />
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<span style="font-size: large;">Ingredients are in bold type. These ingredients are just examples! This post is meant as a springboard for your ideas for your own dishes! </span><br />
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<span style="font-size: large;">The "Elapsed Times" will give you an idea of how much time you will actually spend preparing the dish. But once prepared, this dish could easily be the basis for at least three other meals. These times are for a dish using brown rice or small lentils. For a dish using quinoa or small lentils or pre-cooked beans the times will be shorter! (See the Super Quick Meals post for this).</span><br />
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<b><span style="font-size: large;">1. Total Time elapsed: 0. </span></b><br />
<span style="font-size: large;">Coarsely chop an <b>onion</b> (or 1/2 onion if you wish) and one or two <b>jalapeño peppers. </b>Also if you wish, fine chop a clove or two of <b>garlic </b>and/or some thin slices of fresh <b>ginger. </b></span><br />
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Place the above ingredients in about 1/2 C <b>water </b>in the rice cooker bowl and set on cook. The rice cooker should start simmering in about 5 minutes, so let the veggies simmer for about 5 minutes more before adding anything else. Do not remove these veggies.</span><br />
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<span style="font-size: large;">(This will make the basis of a flavorful broth, but if you prefer, you can substitute a salt-free veggie broth such as Kitchen Basics throughout this recipe.)</span><br />
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<span style="font-size: large;">Measure (and rinse in your strainer) between 1/4 and 1/2 cup of <b>brown rice</b> (short or long grain) and double that quantity of water, and add to the rice cooker. </span><br />
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<span style="font-size: large;">(This is when you might use instead lentils or split peas or small dried beans -- such as mung or adzuki -- but this is an Asian themed meal so we're just doing rice. The water will need a few minutes to start simmering again. )</span><br />
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<span style="font-size: large;">Let it simmer while you do veggie prep! </span><br />
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<span style="font-size: large;">All of the above should take about <b>15 Minutes. </b></span><br />
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<span style="font-size: large;"><b>2. </b>Veggie Prep! While the rice is cooking, wash the veggies you intend to use and prepare them for your dish.</span><br />
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<span style="font-size: large;"><b>a</b>. First, prepare the veggies you would like to steam (<b>broccoli heads, cauliflower florets, asparagus, brussels sprouts halved, etc</b>.) When the water in the rice cooker is simmering, set these in the steamer. </span><br />
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<span style="font-size: large;"><b>KEEP AN EYE ON THIS SO THAT THEY DON'T GET MUSHY! </b>TAKE THEM OUT AND SET ASIDE WHILE STILL FAIRLY CRISPM AS THEY WILL CONTINUE TO COOK A BIT. <b> </b></span><br />
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<span style="font-size: large;"><b>b.</b> Chop into bite sized pieces the <b>veggies that will be cooked with the rice</b>. <b> </b></span><br />
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<span style="font-size: large;">Here are some of the veggies you might want to use. They are non-leafy (mostly they need a little more cooking time): <b>carrots, parsnip, kohl rabi bulbs, broccoli stems, green beans, potatoes, sweet potatoes, jicama, beets</b> (watch out - they'll color everything)<b>,</b> etc. and whatever else you'd like. Be adventurous! Try new things!</span><br />
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<span style="font-size: large;">Place them on your counter in order of the cooking time they need. For example <b>carrots</b> may take a little longer, <b>mushrooms</b> a little less time and <b>chard</b> very little time. Start adding veggies when the rice is partially cooked.</span><br />
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<span style="font-size: large;">When the rice is almost fully cooked (sample a few grains), you can add <b>shorter cooking things like mushrooms </b>(my faves are <b>shiitake</b>)<b>, fennel, and tougher leafy veggies like chopped cabbage, collards </b>or <b>kale</b>, as well as <b>bok choy stems, celery,</b> etc.</span><br />
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<span style="font-size: large;">Check a few grains from the rice cooker from time to time. Brown rice will need around 25 minutes to cook. If you are using lentils, a little less, and millet or quinoa a lot less. it will probably take around 20 minutes to cook. When it is almost all cooked you can go to the next step.</span><br />
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<span style="font-size: large;"><b>c. </b>Last come the more<b> tender leaves</b> that just need to soften briefly. The best way to prepare these is to roll them into a tight cylinder or ball and slice very thin slices. This is called "chiffonade" and it looks nice and lets them cook fast! This is the best thing to do with leaves of <b>bok choy, chard,</b> <b>napa cabbage</b>, etc. You can cut the heavy stems out first. </span><br />
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<span style="font-size: large;">A few extras: </span><br />
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<span style="font-size: large;">A few small cubes of firm tofu near the end and some small cubes of jicama are nice in an Asian themed dish. Jicama is a lot like water chestnut. If you can get fresh bean sprouts add them at the very end just to warm a little, and add some low sodium tamari sauce (a milder, gluten-free soy sauce).</span><br />
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<span style="font-size: large;">For some Mexican flavor consider adding poblano or other mild or medium hot peppers and some chopped tomatoes, and chili seasoning, or even a favorite commercial salsa. </span><br />
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<b><span style="font-size: large;">Depending on what grains you were using your total elapsed time is now around 30 minutes. </span></b><br />
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<span style="font-size: large;">Now you can also add the <b>steamed veggies. </b></span><br />
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<span style="font-size: large;">This may come right up to the top of the 6 cup cooker. No problem. It simmers gently and will not boil over. Adjust the liquid if you wish for more of a soup or more of a stew. <b>When you have mixed everything well and it is heated through unplug it so you don't overcook.</b></span><br />
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<b><span style="font-size: large;">Some Extras: Go Easy!</span></b><br />
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<span style="font-size: large;">To perk up flavor at the table consider adding low sodium tamari (gluten-free soy sauce), Sriracha sauce, other condiments you like, or one of the many commercial salt-free seasonings or even nutritional yeast. </span><br />
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<span style="font-size: large;">Once you know what kinds of flavors you like you can even add some of these during the cooking process, but many seasonings are best added later, as cooking can destroy the benefits of miso (high sodium so go easy!) and nutritional yeast.</span><br />
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<b><span style="font-size: large;">You have spent no longer than 30-45 minutes making a main course (just add a salad if you like and fruit for dessert) AND you also have frozen the basis for one or two more meals!</span></b><br />
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<b><span style="font-size: large;">Quick Meals for Another Day!</span></b><br />
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<span style="font-size: large;">You can store leftovers in fridge for a day or two but try to save TWO CONTAINERS (such as the Solo Lunch and Go containers) FREEZER! These will be for meals another day! </span><br />
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<span style="font-size: large;">If you want to make lunches for work, you can use freeze meals in the disposable Solo Lunch and Go containers referenced the the "Small Appliances" post, they will freeze into "ice blocks" that fit perfectly inside your LUNCH CROCK for later warming. </span><br />
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<span style="font-size: large;">There will be room to "freshen" them up a bit with a little lemon or lime juice and other seasoning, and you can even add more fresh chopped leafy greens that will soften quickly in the lunch crock and add a note of freshness as well. </span><br />
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<span style="font-size: large;">If you always eat at home just reheat these "ice blocks" later in the Rice Cooker, setting it on "warm," or even on "cook" if you are in a hurry, once again adding fresh leafy greens near the end. </span><br />
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<b>Summary: </b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is an example of a main course soup or stew (depending on how much you decide to dilute it) for THREE or FOUR generous main courses. And you only have minimal equipment to clean up. You've used only one pot -- the little container of your rice cooker which will not burn or scorch! </span><br />
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<span style="font-size: large;">This has ENDLESS variations. You can use lentils or small beans or quinoa or millet and add other kinds of veggies, always adding a LOT of green leafy veggies. You can use a homemade or commercial salt-free vegetable broth or just plain water using peppers and onions to make a savory broth. You can vary amounts, seasoning, etc. </span><br />
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<span style="font-size: large;">Experiment, try different combinations (I'm crazy about the combination of beets and fennel, or sweet potato and squash) and keep notes on the ones you like best! I may add a few posts on my faves.</span><br />
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<span style="font-size: large;">The order is pretty much the same for every variation:</span><br />
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<span style="font-size: large;">1. Cut up the "broth" veggies (onions, hot peppers such as jalapeños), garlic, etc. and start them simmering in water (or even in broth if you wish). </span><br />
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<span style="font-size: large;">2. Add the rice, lentils, small beans, etc. Quinoa or millet can be added later.</span><br />
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<i><b><span style="font-size: large;">NOTE: Large beans (garbanzos, etc., should be cooked ahead of time, even days ahead. and you can do this easily in the rice cooker. If you use canned beans you can add these near the end with the shorter cooking vegetables).</span></b></i><br />
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3. While this is cooking, chop the other veggies. </span><br />
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<span style="font-size: large;">4. Add the other veggies in the order of how long it takes them to cook.</span><br />
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<span style="font-size: large;">5. Set aside enough for 2 freezer containers. Best to season these more when you are ready to use them.</span><br />
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<span style="font-size: large;">6. Eat the remainder -- seasoned as you wish!</span><br />
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<span style="font-size: large;">When you are ready to eat the frozen portions, heat the food (not the container!) in the Lunch Crock, adding fresh lemon or lime juice, fresh parsley or cilantro, and/or other seasonings you like and a good sized handful of fine chopped "fast cook" greens - spinach and chard are ideal here! This adds a "fresh cooked" flavor.</span><br />
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<span style="font-size: large;">Bottom line: You've spent less than hour making a great dinner for two. </span><br />
<span style="font-size: large;">On the other nights, or for lunch, you are just heating up your frozen dish and adding seasoning and more greens!</span><br />
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<span style="font-size: large;">If you made a container of hummus and/or guacasalsa, and a large batch of Mighty Muffins for a side dish (or even dessert) -- and a quick green salad, you'll have a few whole food plant based meals that will take very little prep time. </span><br />
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<span style="font-size: large;">Note: Plenty of other dishes freeze well. If you're not sure, test a few ounces whenever you make a new dish. You'll quickly see which ones are fine after freezing and which ones are not!</span><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-85117900730735105572016-09-09T10:27:00.000-07:002020-05-05T14:53:32.578-07:00Building a Super-Quick meal from Scratch in a Rice Cooker<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfVfYtYJznGftohu6g-tUyLBKvjPF5G64leWLg3f0nPVXcZNvm_E-ya60IYkOgOggZw6pIfGPsI2-9pUFhxciLrXRXyVV7ptDQHwywz7gzFVNXn_lnnGepYSy_4G43DqTwwU2tv1BhyphenhyphenFj/s1600/clock+and+runner.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfVfYtYJznGftohu6g-tUyLBKvjPF5G64leWLg3f0nPVXcZNvm_E-ya60IYkOgOggZw6pIfGPsI2-9pUFhxciLrXRXyVV7ptDQHwywz7gzFVNXn_lnnGepYSy_4G43DqTwwU2tv1BhyphenhyphenFj/s200/clock+and+runner.jpeg" width="200" /></a><span style="font-size: large;"></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;">This builds on the same idea as the post on Building a WFPB Meal at <a href="http://wfpbn.blogspot.com/2016/08/biography-of-soup.html">http://wfpbn.blogspot.com/2016/08/biography-of-soup.html</a>, but it is much quicker.</span><br />
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<span style="font-size: large;">You can start from scratch and have a great filling dish in about 20 minute.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Put half a cup of water in your rice cooker. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">While it's heating up chop a few of your high flavor veggies (<b>jalapeño peppers, an onion,</b> maybe a clove of <b>garlic</b> or a few slices of <b>ginger</b>) and toss into the water. (Really in a rush? OK, just a pinch of hot <b>chili flakes </b>and some <b>onion and or garlic powder</b> - but if you can swing it the veggies are really nicer!) They'll start to simmer in minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use this time to measure about 1/3 cup of <b>quinoa</b> and toss that in, and stir it into the water. Then add another 2/3 cup of water. (Proportion of liquid to quinoa is 2:1, but some of the water will steam away cooking the flavoring ingredients and the steaming that you are about to do)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(Hint: Want to save a little more time and fuss? Spend a few cents more and buy one of the brands of quinoa that is "pre-washed" so you don't have to rinse off the bitter coating first. If the directions don't tell you to wash it first, it is probably pre-washed.)</span><br />
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<span style="font-size: large;">The quinoa will take about 12-15 minutes to cook. So chop up a few pieces of <b>broccoli </b>and/or <b>cauliflower</b>. Or maybe some nice <b>asparagus</b>! (Ah, lucky you, you remembered to buy some all ready cut up at the store and it's in the fridge, so just cut those larger pieces in half!) Set them in the steamer. You don't want these to steam for more than 4-5 minutes however so remove the steamer then. Or you can chop in a little <b>kale</b> or <b>chard </b>or <b>collard</b> or <b>other greens</b> and take them off as soon as they soften to your liking. Don't overcook! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Try a bit of the quinoa - is it ready yet? If not give it a few more minutes. Then pile it along with the peppers and onions into a bowl and mix in whatever you like -- a salad dressing, a little Sriracha, some low sodium Tamari, some shakes of a salt free seasoning mix, and stir in whatever you had in the steamer. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh282pC3yln9Rrt1A6sBNlh1wkkUskjQVqm3-uSO_dKn3aXK7gcwS8hJsZdKxcgZ-637keXtsooa74XA3k7FyWgbFv5hGXi2doYsq_Tpv5MB9_GKjjPPj7W6d5RKQxk1Mg7zE_M9r5eVNF0/s1600/Scrub+Daddy+smiley.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh282pC3yln9Rrt1A6sBNlh1wkkUskjQVqm3-uSO_dKn3aXK7gcwS8hJsZdKxcgZ-637keXtsooa74XA3k7FyWgbFv5hGXi2doYsq_Tpv5MB9_GKjjPPj7W6d5RKQxk1Mg7zE_M9r5eVNF0/s1600/Scrub+Daddy+smiley.jpeg" /></span></a><span style="font-size: large;">Take the rest out of the rice cooker. If it's too much for now you can heat it up in the rice cooker for breakfast tomorrow! </span><br />
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<span style="font-size: large;">Oh No! The bottom of the steel rice cooker pan is gummy! No problem! Just set it in the sink to soak while you are eating and give a wipe with your smiling Scrub Daddy to make it shine.! Smile back! You're done!</span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-3065122363101750252016-09-06T17:19:00.000-07:002020-05-05T14:53:47.622-07:00The Genius of Jeff Novick<span style="font-size: large;">Dietician Jeff Novick is one of the early voices for Whole Food, Plant Based Nutrition (WFPBN), and is known for adapting WFBPN for people whose busy schedules and/or limited income may influence the time and/or money they have for meal preparation.</span><br />
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<span style="font-size: large;">To learn more about Jeff Novick's qualifications, <a href="http://www.jeffnovick.com/RD/About_files/JSN_RESUME_2017.pdf">click here.</a></span><br />
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<span style="font-size: large;">Some of his meals are made from "semi-scratch." That is, his recipes using brown rice call for a favorite brand, <b><i>Success,</i></b> that is partially cooked and available in supermarkets in porous cooking bags. Veggies may be purchased already trimmed and frozen. Tomatoes in cartons are a staple. He recommends certain <b><i>Tabatchnik</i></b> soups that are plant based and salt-free. One pot meals are his specialty. </span><br />
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<span style="font-size: large;">These are simple recipes, quick and easy to prepare, to make healthful, filling main courses for four. They are meals that even young people could prepare to serve a family, or that one person could prepare for one or two meals and then freeze the remainder for later. </span><br />
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<span style="font-size: large;">To see what is in some of his "Fast Food" recipes on Facebook, <a href="https://www.facebook.com/JeffNovickRD/photos/?tab=album&album_id=204432390124">click here.</a></span><br />
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<span style="font-size: large;">These are not gourmet meals, although they can be "dressed up" with creative seasoning and condiments. But they are made with ingredients that are easy to keep on hand on the shelf or in the freezer and have on the table in minutes!</span><br />
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<span style="font-size: large;">Jeff Novick's instruction videos are for sale at Amazon and also at his website.</span><br />
<span style="font-size: large;">For Jeff Novick's website, <a href="http://www.jeffnovick.com/RD/Home.html">click here.</a></span><br />
<span style="font-size: large;">For Jeff Novick's "Fast Food" DVD <a href="http://www.jeffnovick.com/RD/Fast_Food_Vol_1.html">click here.</a></span><br />
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<span style="font-size: large;">Also find his videos searching for Jeff Novick on You Tube. Look for his videos on "Fast Food." </span><br />
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<span style="font-size: large;">There is more information from Jeff Novice on his Facebook page. <a href="https://www.facebook.com/JeffNovickRD/?fref=ts">Jeff Novick's Facebook Page.</a></span><br />
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<span style="font-size: large;">I don't think I would want to live on these meals day after day, and I would want more greens raw and cooked in my diet, but for a quick meal I think it would be good to have some of the ingredients in these dishes on hand!</span><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-72351915467085822702016-09-02T10:55:00.000-07:002020-05-05T14:54:09.094-07:00Getting More Greens<span style="font-size: large;">If you have been fortunate enough to hear Dr. Caldwell Esselstyn speak, you may have seen him hold up his fist -- not exactly a fist, but a raised hand with fingers bent over as if to grasp something. But the only aggression this might have signified would have been his continuing battle against cardiovascular disease, because, as you would soon find out, "Essy" (as he is known) was showing his audience the quantity of veggies on his list of mostly GREEN LEAFY VEGETABLES they were to eat SIX TIMES A DAY! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To clarify, this means the volume of COOKED vegetables, which take up a lot less space than raw vegetables.</span><br />
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<span style="font-size: large;">This was not to say that those vegetables could not be raw, but simply that you need to make this conversion when figuring out your daily meal plan. </span><br />
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<span style="font-size: large;">HOW ABOUT BLENDED SMOOTHIES?</span><br />
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<span style="font-size: large;">Hey, easy I thought to myself! I just stuff the Vita-Mix or NutriBullet or whatever full of spinach and kale and chard or other greens and a little fruit and I've got it made. Right?</span><br />
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<span style="font-size: large;">Sorry, No!</span><br />
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<span style="font-size: large;">Because it turns out that Dr. Esselstyn isn't a great fan of blending. </span><br />
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<span style="font-size: large;">Why not? </span><br />
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<span style="font-size: large;">Because digestion begins in your mouth. Saliva contains important digestive enzymes, and so to get the most value from any foods you eat you need to chew thoroughly to let saliva do its work. And blending breaks down the valuable fiber, making it less effective.</span><br />
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<span style="font-size: large;">(Actually this is consistent with some of the authorities on blended drinks who urge you to hold these in your mouth and "chew" them even though they are liquified. But here I'm just sticking to what Dr. Esselstyn had to say.)</span><br />
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<span style="font-size: large;">So while I use a blender for some things, right now I'm trying to get the bulk of my daily GREENS -- whether cooked or raw -- whole!</span><br />
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<span style="font-size: large;">HOW ABOUT A BREAKFAST (OR BRUNCH) SALAD?</span><br />
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<span style="font-size: large;">In other posts we've looked at greens included in one pot meals. Cooking greens definitely cuts down their volume and makes chewing easier too. But what about a way to get more greens into your daily fare quickly and with minimum fuss? </span><br />
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<span style="font-size: large;">Many "Essy-compliant" salads are mostly greens with a light dressing - perhaps a little lemon juice or balsamic, but no oil. But how about a hearty salad that would even be quick to put together in the morning as for breakfast, as well as for the main course of a meal later in the day? </span><br />
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<span style="font-size: large;"><b>It's pretty easy to get those greens! </b>If you plan for it, and always have some greens on hand, you can stuff them into all sorts of dishes. Chop them up and they just disappear! Roll them into bunches, slice these bunches into narrow ribbons, and then cut across those ribbons and put them in all your soups and stews. You'll be getting plenty of those fistfuls in no time!</span><br />
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<b>The Greens</b>. We'll keep this easy and fast. You want your leafy greens to be organically grown. Even if some of your other veggies are not organically grown your leafy greens should be. You can use about 1/4 to 1/3 of a 1 lb. bin of one of the organic, pre-washed, ready to eat selections now available in many supermarkets. My favorite: Earthbound Farms Deep Green Power blend - a combo of young spinach, chard and kale - a nice assortment of sweet and soft with tougher and stronger. But there are other great selections and combos as well. </span><br />
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<span style="font-size: large;"><b>The rest of it! </b>Let's make this super easy! At many salad bars these days, even in conventional supermarkets, and certainly at Whole Foods you'll find all sorts of salad "fixings" -- including not only plain raw veggies like chopped celery, carrots, radishes and mushrooms, but items such as artichoke hearts, beans, quinoa, wild rice, corn, peas, cabbage, mung bean sprouts, chopped tofu, peppers, olives, mushrooms, berries, sunflower and pumpkin seeds, some chopped nuts, and lots of other bits and pieces (as I call them). Why stand there chopping when all you want is a quick meal? Why cook a lot of quinoa, or open a whole can of artichoke hearts or beans, or whole bag of frozen peas or buy a whole cabbage or a whole cake of tofu, just to have a little to sprinkle on your greens?</span><br />
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<span style="font-size: large;">Help yourself to a small container and fill it using your head as well as your stomach as a guide! There may be some oil in some of these selections so try to keep these minimal and drain the liquids as well as you can while you are helping yourself. </span><br />
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<b><span style="font-size: large;">CAUTION: Many of these prepared goodies use a lot of oil. Read the labels and avoid the ones with oil! Some, like the beans, can be rinsed before using. </span></b><br />
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<span style="font-size: large;">When you go to fix your salad, put about a third of that big bin of greens into a large bowl (I like to run a ceramic knife back and forth through them a few times to make them a little more manageable to eat) and start stirring in some of your mix of bits and pieces. Try to use as little of this as you can (you can keep the rest in a covered container for use within a few days) and keep stirring so all of the greens all pick up some of the flavors. Remember you just want these little bits (and most especially the ones that may have some oil in them) to lightly kiss your greens, and not enfold them in a full-body embrace! If you need a little more flavor that's the time to consider a little lemon or lime juice or your favorite kind of vinegar.</span><br />
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<span style="font-size: large;">If needed you can use the greens from the salad bar as well, especially the dark romaine and spinach and kale, but try to use organic whenever you can. And you'll probably find more variety in the "bins" in the produce department. But if you find great dark leafy organic greens in the salad bars go for it. Probably best to keep them in a separate container however from the rest of the bits. They'll keep a little better that way. </span><br />
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<span style="font-size: large;">A warmed tortilla or piece of whole grain toast or some whole grain crackers on the side perhaps spread with some guacasalsa or hummos you made earlier (see recipes in another post here) and or some salsa will give you a filling meal and a couple of fistfuls of greens besides! </span><br />
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<span style="font-size: large; font-weight: normal;">Nice Big Salad with Lots of Goodies! YUM!</span></h4>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-22706893227176334852016-09-01T10:09:00.000-07:002020-05-05T14:54:34.251-07:00Corn Tortillas: A Gluten-Free Go-ToBecause I need to be gluten free, corn tortillas are a staple for me; they are my "bread." (And oil-free hummos is now my "butter!")<br />
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There are several great brands available locally. Most highly recommended and made right here in Chicago, <b>El Milagro</b> tortillas are delivered fresh to many stores weekly in paper bags.<br />
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In its May 23, 2016 survey of local tortillas sold in grocery stores, the Chicago Tribune awarded El Milagro corn (wrapped in paper) first place, saying:<br />
"<b style="font-style: italic;">Made that morning (no preservatives) and cradled in a white paper package. Our winners were supple, elastic, and fragrant with the sent of roasted sweet corn. The corn flavor was pleasant but subdued -- all the better to be the backup singer for your favorite taco fillings." </b><br />
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(Note: El Milagro is working to attain Non-GMO Project certification for their tortillas, as I have learned from personal communication with them. Some of their products, such as their tostadas -- which are made with oil -- already bear the Non-GMO Project seal and others are in the process of attaining this. If you would like to see El Milagro's letter to me about this, please write to me in the "<i><b>Keep in Touch</b></i>" box at the sidebar. )<br />
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El Milagro Corn Tortillas in the paper bags are available at many outlets in Chicago area including Many Whole Foods and Treasure Island stores. If you can get them, this is by far my first choice. <br />
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I buy a few packages at a time and freeze them, putting the paper sacks in a plastic bag. When ready to thaw them overnight in the fridge I take them <b>out </b>of the plastic bag. I store them <b>just in their paper bag</b> with a rubber band to keep the top of the paper bag folded over. They get a little air this way and do not get moldy. (They don't have preservatives so this is important. Plastic bags hold in too much water and they get moldy!)<br />
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An interesting national brand is <b>Food for Life Sprouted Corn Tortillas.</b> These are sold at Whole Foods Markets. I find them kind of tough.<br />
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Sad to say, Whole Foods own <i style="font-weight: bold;">365 Brand </i>of tortillas is near the bottom of my list (and the <i style="font-weight: bold;">Tribune's </i>as well I should add) for texture and flavor. I only buy them when I cannot find brands I like better.<br />
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There are other brands too but they may not all be fat free or wheat free (if that is important for you), but some should be just fine.<br />
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READ THE LABELS! You are looking for 0% fat! And even though there may be a few milligrams of sodium, the amount should be 0% or close to it. The ingredients should be limited to corn, water, and lime. (This is not the kind of lime that grows on a tree; this is calcium hydroxide, the chemical used in turning corn meal into <i>masa harina</i>, the principal ingredient in making tortillas. <br />
To learn more about <i>masa harina </i>and how it is made, <a href="https://en.wikipedia.org/wiki/Masa">click here.</a> )<br />
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While this is a form of processing, it is not without its advantages. It allows cornmeal (which has no gluten to give elasticity) to be made into a pliable dough for making tortillas. Also, the chemical reactions involved in exposing the cornmeal to calcium hydroxide (or "lime" as it is known) is said to allow niacin to be more readily absorbed by the digestive tract. (See reference in link above). This is said to reduce the incidence of the nutritional deficiency disease pellagra in populations that depend largely on corn. <br />
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Tortillas taste the best when they are prepared in some way such as softening them by warming or making them crispy. BY FAR the best way to do this just for one or two El Milagro tortillas is in your ordinary toaster. This is something you'll have to watch, however, but it won't take long. In much less than a minute the tortilla will get soft and even a little puffy. Now it's perfect to take out to use for an enchilada wrap or just to fold over for a little sandwich with your favorite filling (see <a href="http://wfpbn.blogspot.com/2016/08/recipes-hummos-salsa-and-more-east.html">http://wfpbn.blogspot.com/2016/08/recipes-hummos-salsa-and-more-east.html</a>.)<br />
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If you leave it in the toaster a little longer it will get harder, more like a tostada or thick tortilla chip, if that's what you prefer. These can be nice crumbled into a soup!<br />
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If you leave it in longer than that, however, they may burn, so that's why you need to watch it!<br />
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Here are some other ideas that may work with other kinds of tortillas but they are a little more work than I usually have time for: <br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here are two internet articles about this:</span><br />
<a href="http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/how-heat-corn-tortillas"><span style="font-size: large;">http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/how-heat-corn-tortillas</span></a><br />
<a href="http://www.thekitchn.com/ready-to-eat-three-ways-to-war-117346"><span style="font-size: large;">http://www.thekitchn.com/ready-to-eat-three-ways-to-war-117346</span></a><br />
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<span style="font-size: large;">What works well for me is just wrapping a tortilla - especially one that has dried out in the fridge- in a paper towel moistened with a little water and put in a warm place. The pan or the steamer of the rice cooker works well (be sure to put water in the pan if you use the steamer) and so does the Lunch Crock but it takes a little longer and you have to fold the tortilla a bit. The George Foreman grill works well for this too. Or, as noted below, just a quick "warm" of one tortilla in an ordinary toaster, pulling it out before it becomes crisp. (Don't use a wet towel for this however!)</span><br />
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<span style="font-size: large;">Here are some of the other things I have done (but I still like the toaster method best):</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">-- Made a quick quesadilla in my old "George Forman" grill. I could do the same thing in a little pan on the stove. Put a stuffing you like (maybe some hummus and little salsa?) on a softened tortilla, fold it over, and cook it into a little sandwich.</span><br />
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<span style="font-size: large;">-- Wrapped in a slightly moistened dish towel and warmed in the oven. </span><br />
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<span style="font-size: large;"> -- Used one of the commercial warming bags intended to be used in a microwave. To see some of these products <a href="https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=tortilla+warmer">click here.</a> This is one of the few occasional uses I have for a microwave.</span><br />
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<span style="font-size: large;">Luckily fresh local tortillas are modestly priced, so experiment! Find out what you like the best. Tortillas can be a great part of a meal or a filing and nutritious snack!</span><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-75144596465409298482016-09-01T09:31:00.000-07:002020-05-05T14:55:15.513-07:00RECIPES! Hummos, Guacasalsa and More! AND East Meets West in a Sandwich!<span style="font-size: large;">A FEW RECIPES HERE SO PLEASE KEEP SCROLLING!</span><br />
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<b><span style="font-size: large;">OUR HUMMOS</span></b><br />
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<span style="font-size: large;">This is the BASIC NO FAT HUMMUS recipe featured by the Esselstyns at their workshop and in Anne Esselstyn's book <i><b>The Prevent and Reverse Heart Disease Cookbook</b></i> (which you can purchase from Amazon at Amazon.com and through the sidebar here).</span><br />
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<span style="font-size: large;">While it calls for a 15 oz. can of no salt added chickpeas, you can get the same amount by cooking about 1/2 cup of dried chickpeas. (If using a rice cooker, using a little extra water will let them be softer). For some conversion figures on chickpeas, <a href="http://www.indiacurry.com/soups/yieldcookedcanneddriedchickpeas.htm">click here.</a></span><br />
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<span style="font-size: large;">Joan's note: If you are making this from dried chickpeas consider adding the garlic, roughly chopped, into the cooking chickpeas, along with a coarsely chopped jalapeño pepper!</span><br />
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<span style="font-size: large;">The Basic Recipe for Our Hummus</span><br />
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<span style="font-size: large;">1 (15 oz.) can of no-salt-added chickpeas, drained and rinsed</span><br />
<span style="font-size: large;">2 large cloves garlic</span><br />
<span style="font-size: large;">2 tbsp fresh lemon juice</span><br />
<span style="font-size: large;">1 1/2 tbsp spicy brown mustard, or to taste</span><br />
<span style="font-size: large;">1/2 tsp salt (optional, we do not use it)</span><br />
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<span style="font-size: large;">Combine in food processor and process until uniformly smooth.</span><br />
<span style="font-size: large;">Serve immediately or refrigerate. Refrigerate leftovers. </span><br />
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<span style="font-size: large;">The beauty of this recipe is that you can combine it with green onions, or more garlic, or dill, basil, cumin, or whatever other flavors appeal to you. Try small amounts seasoned different ways to find your favorites! It's a great food to have in your fridge for weekend snacks!</span><br />
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<span style="font-size: large;">For a great sandwich break a plain fresh corn tortilla in half and warm in your toaster, then spread on some "Our Hummus" and top with a nice pico de gallo (tomato, peppers, onion combo) or oil free salsa. (Note: plain corn tortillas may be a little off the chart but look for ones of plain ground cornmeal. There are plenty available in the Chicago area. My favorites are El Milagro made here in Chicago, in paper sacks on grocery shelves and La Tortilla Factory is made in California and in plastic bags in the cold food sections. These are just a few that come to mind.)</span><br />
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<span style="font-size: large;">And if even making the hummus seems like too much of a stretch, consider one of the oil free products on the market. Whole Foods features Engine 2 Hummus produced by Rip Esselstyn. They are tasty and may give you some ideas about making your own next time around! I love all the flavors! Especially the Spicy Black Bean!</span><br />
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<span style="font-size: large;">Keeps well in covered container in fridge for a few days. And if you wish, freeze some in small (3 oz) containers. Later you can thaw one, mix with some lemon juice or some vinegar (including balsamic) as you wish for a sauce for cooked greens or a heavier salad dressing.</span><br />
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<b><span style="font-size: large;">GUACASALSA</span></b><br />
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<span style="font-size: large;">As most of us know, Dr. Esselstyn limits but does not totally eliminate certain fatty foods for those who have not had heart disease. One of these foods is AVOCADOS. Dr. Esselstyn allows about 1/4 of an avocado for those who have not had heart disease. But how to stop at just 1/4? </span><br />
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<span style="font-size: large;">A few years ago the Plant Based Nutrition for Life Meetup enjoyed a wonderful dinner at La Casa de Isaac and Moishe in Highland Park, where Chef Moishe demonstrated several beautiful fat free or very low fat dishes with delicious traditional Mexican flavors. One of these was Guacasalsa, a salsa built on a ripe avocado, where the avocado gives its flavor and some of its texture to a dish built around flavorful veggies. Make it to your taste so you can enjoy this delicious, tangy Avocado Extender! </span><br />
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<span style="font-size: large;">Here is one version of this delicious condiment!</span><br />
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<span style="font-size: large;">One Ripe Avocado, peeled, seeded and broken into a few pieces.</span><br />
<span style="font-size: large;">Juice of one lemon or one lime. (Or more if you wish!)</span><br />
<span style="font-size: large;">about half of a small onion, finely chopped</span><br />
<span style="font-size: large;">a medium or large jalapeno pepper, seeded and finely chopped</span><br />
<span style="font-size: large;">one large or two small tomatillos, finely diced.</span><br />
<span style="font-size: large;">(Lots of markets sell tomatillos. Just remove the paper thin cover, rinse and chop!)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">OPTIONAL: Lots of chopped cilantro</span><br />
<span style="font-size: large;">OPTIONAL: Lots of chopped parsley</span><br />
<span style="font-size: large;">OPTIONAL: about 1/2 tsp of cumin powder</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Using a coarse fork, mash ingredients together, leaving the avocado in somewhat coarse chunks.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spread on toasted fresh corn tortillas, with or without fat free hummus or pico de gallo or other spreads or salsas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When storing in covered container in refrigerator, squeeze a little lemon juice to protect surface from air. This will last for a few days -- and lemon juice helps it last longer. If you wish, freeze some in a small (3 oz) container to thaw and mix with a little lime (or lemon) juice for a green goddess type dressing. </span><br />
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">EAST MEETS WEST IN A SANDWICH!</span></b><br />
<span style="font-size: large;"><b><br /></b>
Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. A fresh corn tortilla (look for ZERO fat, made from traditional ingredients, corn, water, lime and salt (should be very low sodium) and yes, quite a few brands now use non-GMO corn!</span><br />
<span style="font-size: large;">See Corn Tortilla post for more information on warming and softening tortillas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. Our Hummus flavored any way you like.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. Guacasalsa.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Toast the tortilla in your toaster. (The first few times you'll need to experiment to set your toaster correctly) You can leave it soft or let it get crispy. Your choice!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spread a nice layer of hummus.</span><br />
<span style="font-size: large;">Spread another nice layer of guacasalsa.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy this nice snack or side dish!</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-34951941365928897632016-08-27T15:51:00.003-07:002020-05-05T14:55:40.805-07:00RECIPE: Rip Esselstyn's Mighty Muffins<span style="font-size: large;">These are Rip Esselstyn's famous Mighty Muffins.</span><br />
<span style="font-size: large;">They are included with other great recipes in the book <b style="font-style: italic;">Engine2Diet </b>available at the Bookstore at the foot of this blog.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">With their high fiber and low fat content they are definitely mighty!</span><br />
<span style="font-size: large;"><br /></span>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #242424; font-family: "font"; font-size: large; mso-bidi-font-family: Font;">INGREDIENTS:<o:p></o:p></span></b></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">6 brown bananas, lightly mashed
(leave some chunks)<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">1 large apple, grated<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">¾ cup water<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">3 cups oat bran<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">¼ cup walnuts, chopped or halved<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">¼ cup raisins<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">4 tablespoons sweetener<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">Juice of 1 lemon<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #242424; font-family: "font"; font-size: large; mso-bidi-font-family: Font;">INSTRUCTIONS:</span></b></div>
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<span style="font-size: large;"><span style="color: #3c2a19; font-family: "pt serif";">Heat Oven to 350°F. (Some sources say 375°F. I use the latter.)</span><span style="color: #3c2a19; font-family: "pt serif";">Mix wet and dry ingredients </span></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">in
separate bowls. Squeeze the juice of one lemon onto the combined apple and
bananas</span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">Combine wet and dry ingredients
into one bowl.<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt serif"; font-size: large;">Pour into lined muffin tins or
use silicone muffin bake ware and bake for 45 minutes or until golden brown on
top.<o:p></o:p></span></div>
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<span style="color: #3c2a19; font-family: "pt" serif; font-size: large;">Watch these carefully! They can go from uncooked to burnt very fast!!!</span><br />
<span style="color: #3c2a19; font-family: "pt" serif; font-size: large;">They are a great, snack or filling side dish or even a dessert with some fruit on the side!</span><br />
<span style="color: #3c2a19; font-family: "pt" serif; font-size: large;">I sometimes put a few in my handbag when I know I'll be out for several hours. </span></div>
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<span style="color: #3c2a19; font-family: "pt" serif; font-size: large;">There are many variations; to see some of these on the Engine2Diet website <a href="ingredients: 6 brown bananas, lightly mashed (leave some chunks) 1 large apple, grated %C2%BE cup water 3 cups oat bran 1 teaspoon baking powder %C2%BD teaspoon salt %C2%BC cup walnuts, chopped or halved %C2%BC cup raisins 4 tablespoons sweetener Juice of 1 lemon INSTRUCTIONS: Mix wet and dry ingredients in separate bowls. Squeeze the juice of one lemon onto the combined apple and bananas Combine wet and dry ingredients into one bowl. Pour into lined muffin tins or use silicone muffin bake ware and bake for 45 minutes or until golden brown on top.">click here.</a></span></div>
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<b><span style="font-size: large;">Here are My Notes and Variations:</span></b><br />
<span style="font-size: large;"><b><br /></b>
1. Bananas should be ripe but needn't be brown to make good muffins. Keep them chunky!</span><br />
<span style="font-size: large;">2. I omit the 4 tbsp of sweetener - these are plenty sweet already!</span><br />
<span style="font-size: large;">3. I use aluminum-free baking powder (Rumford from Whole Foods).</span><br />
<span style="font-size: large;">4. I like to add more walnuts and/or raisins. I've also added unsweetened frozen cranberries, which are delicious but careful, they add more liquid!)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXN5Cc5z38DDnj1hr_IxoyoZuxx42oPbxoqUm7-8o54Jf7fEUbGg5MlJM0FOFInM6MMZnYC7s_wVoDn7lAvwFqVwfVcavfIXWu2zqHb0zNzAXTm1lH1YWYo1HJ-3hgfNM9vHxkRTx0Pm/s1600/Silicone+mini+muffin+pan+multi+color.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXN5Cc5z38DDnj1hr_IxoyoZuxx42oPbxoqUm7-8o54Jf7fEUbGg5MlJM0FOFInM6MMZnYC7s_wVoDn7lAvwFqVwfVcavfIXWu2zqHb0zNzAXTm1lH1YWYo1HJ-3hgfNM9vHxkRTx0Pm/s200/Silicone+mini+muffin+pan+multi+color.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">My Fun Silicone Muffin Pans<br />from Amazon.com <br />See Link in Text </span></b></td></tr>
</tbody></table>
<span style="font-size: large;">5. I use silicone mini-muffin pans placed on cookie sheets. Just spoon them generously into mini-muffin cups. No greasing required and very easy to clean using Scrub Daddy scrubbers from Amazon.com (see article on Small Appliances). Here's a picture of my muffin pans. For purchasing info: <span style="color: #3c2a19; font-family: "\22 pt serif\22 "; font-size: xx-small;"> </span><a href="https://www.amazon.com/gp/product/B01KQSM0FS/ref=oh_aui_bia_detailpage_o03_s00?ie=UTF8&psc=1" style="font-family: '"pt serif"';">click here.</a></span><br />
<span style="font-size: large;">6. One recipe makes 4 dozen mini-muffins. Or make them as soft cookies on cookie sheets. But muffins are nicer!</span><br />
<span style="font-size: large;">7. They'll be soft inside; that's fine - they are just oat bran and bananas and apples!</span><br />
<span style="font-size: large;">8. Whole Foods stores may have oat bran including gluten free. Bob's Red Mill sells gluten free oat bran. (Oats do not contain gluten intrinsically but are often contaminated).</span><br />
<span style="font-size: large;">9. These freeze well. I keep enough for a few days thawed in the fridge and the rest in the freezer. </span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-31575609662042788132016-08-25T07:35:00.000-07:002020-05-05T14:58:26.880-07:00DIY Engine 2 Hummus<span style="font-size: large;">Rip Esselstyn's Engine 2 Hummus is sold at Whole Foods. And perhaps also in other outlets. I love them and how handy to have some in the fridge all ready to go! I've tried five varieties -- Traditional, Jalapeño Cilantro, Roasted Red Pepper, Falafel, and Spicy Black Bean, -- and I like them all! But you may not have a store carrying them nearby. Or despite their convenience, cost may be a factor. Or you just may want to try making some of these yourself. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've listed the INGREDIENTS on each variety below. This will NOT give you the amounts to use, but you can get an idea about that from many of the excellent recipes in books featured at the foot of this blog. Also, I've put the Esselstyn's basic "<b><i>My Hummus</i></b>" recipe in the "<b><i>East Meets West</i></b>" post in this blog, and the <b>Engine 2 Hummus</b> is linked below as well. Normally ingredients are listed by weight on labels so this may help as well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The one ingredient you probably won't have access to is guar gum, so you many not get the same texture, but this may give you some ideas about ingredient combinations. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A small food processor is great for making Hummus. I use the KitchenAid 3 1/2 cup model described on other pages. This hummus doesn't freeze so well so best to make the amounts you can eat in a few days. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've made these with canned and dried beans. Canned salt-free beans give a slightly smoother texture, but I prefer the texture of those made with dried beans. I cook the dried beans in my Rice Cooker. Engine 2 uses "fresh steamed garbanzo beans" and I'm afraid I do not know how to do this at home so I just used canned or home-cooked.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">All of these use sea salt, but the sodium amounts listed seem all right for regular servings. Try to use as little salt as possible and emphasize other seasonings!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here are the ingredients in five of the Engine 2 Hummus varieties:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Traditional</b>: Fresh steamed garbanzo beans, water, sesame seeds, lemon juice, garlic, sea salt, cumin, guar gum. (JL Note: Buy bulk sesame seeds and grind in small coffee grinder. Best to get sesame seeds WITH their hulls; otherwise they get rancid quickly. They are a little like flax in that way. Store sesame seeds in cool place or freeze).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Jalapeno Cilantro</b>: Fresh steamed garbanzo beans, water, jalapeño pepper, water chestnut, sesame seeds, cilantro, lemon juice, garlic, cumin guar gum. (JL Note: I often use jicama as a substitute for water chestnut. Easy to find, keeps well in the fridge even after you start cutting it, adds a nice crispness or texture, and a great source of a healthy fiber).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Roasted Red Pepper</b>: Fresh steamed garbanzo beans, roasted red pepper, water, sesame seeds, garlic, sea salt, lemon juice, cumin, guar gum. (JL Note: roasted red pepper is available in small jars in many markets. Nice for other uses too. Try to find water-packed).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Falafel</b>: Fresh steamed garbanzo beans, water, sesame seeds, lemon juice, cilantro, onion, garlic, cumin, coriander, black pepper, sea salt, parsley, guar gum. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Spicy Black Bean</b>: (JL Note: THIS IS MY FAVE, but it's hard to find in the stores!) Black beans, fresh steamed garbanzo beans, water, roasted onion, sesame seeds, lemon juice, ancho chili pepper, lime juice, cumin, garlic, sea salt, coriander, guar gum.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you would like to see the recipe for <b>Engine 2 Hummus</b> on the Engine 2 Diet website, please <a href="http://engine2diet.com/recipe/engine-2-hummus/">click here.</a></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-77131507882322365482016-08-05T18:57:00.001-07:002020-05-05T14:56:21.578-07:00Carolina and Giovanni D'Anca Inspire Us!<span style="font-size: large;">Carolina and Giovanni D'Anca have opened their homes and hearts, literally, to so many people whose lives are enriched by their friendship and teaching. Carolina gracefully combines her professional nutrition knowledge together with her skill as a chef to teach us how to prepare beautiful, heart-healthy dishes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">She has made these available in her book <b><i>Real Food for Healthy People </i></b>with impressive yet easy recipes amply illustrated with Giovanni's photographs. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And many of her wonderful recipes are available at her website: <a href="http://www.foodnotmeds.com/">www.foodnotmeds.com</a>. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can find this book at Amazon.com. </span><br />
<a href="https://www.amazon.com/Real-Food-Healthy-People-resource/dp/0692658769"><span style="font-size: large;">https://www.amazon.com/Real-Food-Healthy-People-resource/dp/0692658769</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TDxOahMu_2Bbv8YX08Jn80cZwC0UYptv4dY5H3AiXnyHlba2hLLfpdvvMTuK0kITPWR83jhuc8umnZgdtv8dHa8mpE9nX6dHBIAKsQLShZp1PtAXlH18Z5LaHt4Lomw9lZev7E24Pdtf/s1600/Carolina+and+Giovanni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TDxOahMu_2Bbv8YX08Jn80cZwC0UYptv4dY5H3AiXnyHlba2hLLfpdvvMTuK0kITPWR83jhuc8umnZgdtv8dHa8mpE9nX6dHBIAKsQLShZp1PtAXlH18Z5LaHt4Lomw9lZev7E24Pdtf/s400/Carolina+and+Giovanni.jpg" width="400" /></span></a></div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-5953720892401380072016-08-05T18:46:00.003-07:002020-05-05T14:57:00.656-07:00A Birthday Party at the Cleveland Clinic<span style="font-size: x-large;">My 80th birthday this spring found me driving to Cleveland, Ohio, with my friend Beth Damon to attend a day long program given by Dr. Caldwell Esselstyn and his wife, Anne Esselstyn, on Preventing and Reversing Heart Disease. It was an intensive day of science and food prep, building on things I learned in Dr. Colin Campbell's course six year ago, as well as at our wonderful Plant Based Nutrition for Life Meetup Group organized by nutritionist/dietician Carol D'Anca. (See below for more information.)</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">I came away inspired to continue my progress with whole food, plant based nutrition in my own life and also to share what I learn with others.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnaE2S3iNg094pUWgfFfKhVX4GbDrNlAM-9hu2mF6A3wjhyX6sLPSCsm95fh-Og1iOVdzVsJKBpPROcYg3RxR3upo-ecv4i2leI707BlJVY4HJOINEPu_rP8URRetfMdCpGXxea52s5De/s1600/JDL+Esselstyn+5+2016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnaE2S3iNg094pUWgfFfKhVX4GbDrNlAM-9hu2mF6A3wjhyX6sLPSCsm95fh-Og1iOVdzVsJKBpPROcYg3RxR3upo-ecv4i2leI707BlJVY4HJOINEPu_rP8URRetfMdCpGXxea52s5De/s640/JDL+Esselstyn+5+2016.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-large;">Joan Levin, Dr. Caldwell Esselstyn, Beth Damon, and Anne Esselstyn</span></b></td></tr>
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<span style="font-size: x-large;">Dr. Esselstyn's book <i><b>Prevent and Reverse Heart Disease</b></i> is available here:</span></div>
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<a href="https://www.amazon.com/Prevent-Reverse-Heart-Disease-Nutrition-Based/dp/1583333002/ref=sr_1_1?ie=UTF8&qid=1550116697&sr=8-1&keywords=esselstyn"><span style="font-size: x-large;">https://www.amazon.com/Prevent-Reverse-Heart-Disease-Nutrition-Based/dp/1583333002/ref=sr_1_1?ie=UTF8&qid=1550116697&sr=8-1&keywords=esselstyn</span></a></div>
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<span style="font-size: x-large;">Mrs. Esselstyn's <i><b>Prevent and Reverse Heart Disease Cookbook</b></i> is available here: <a href="https://www.amazon.com/Prevent-Reverse-Heart-Disease-Cookbook/dp/1583335587/ref=sr_1_2?ie=UTF8&qid=1550116697&sr=8-2&keywords=esselstyn">https://www.amazon.com/Prevent-Reverse-Heart-Disease-Cookbook/dp/1583335587/ref=sr_1_2?ie=UTF8&qid=1550116697&sr=8-2&keywords=esselstyn</a></span></div>
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<span style="font-size: x-large;">For more information about Dr. Esselstyn's monthly inspiring and educational one day seminars, <a href="http://my.clevelandclinic.org/ccf/media/files/Wellness/Dr-Esselstyn-Insert.pdf">click here.</a> (Note: participants may bring along a spouse or partner and this is encouraged). </span></div>
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<span style="font-size: x-large;">To learn more about Dr. Esselstyn's other programs and resources, see: <a href="http://www.dresselstyn.com/site/">http://www.dresselstyn.com/site/</a></span></div>
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<span style="font-size: x-large;">Carol D'Anca's beautiful book <b>Real Food for Healthy People </b>is a treasure trove of delicious, beautiful, healthful and easy to make recipes. <a href="https://www.amazon.com/Real-Food-Healthy-People-Resource/dp/0692582703/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1550116124&sr=8-1">https://www.amazon.com/Real-Food-Healthy-People-Resource/dp/0692582703/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1550116124&sr=8-1</a></span></div>
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<span style="font-size: x-large;">To learn more about Dr. Colin Campbell's Cornell University Online Certificate Program in Plant Based Nutrition, <a href="http://www.ecornell.com/certificates/plant-based-nutrition/certificate-in-plant-based-nutrition/">click here.</a> </span></div>
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<span style="font-size: x-large;">Dr. Campbell's book<b><i> The China Study</i></b> is available at Amazon. </span></div>
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<a href="https://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1941631568/ref=sr_1_1?ie=UTF8&qid=1550116630&sr=8-1&keywords=the+china+study"><span style="font-size: x-large;">https://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1941631568/ref=sr_1_1?ie=UTF8&qid=1550116630&sr=8-1&keywords=the+china+study</span></a></div>
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<span style="font-size: x-large;">To read a <b><i>Chicago Tribune</i></b> feature about Dr. Esselstyn, <a href="http://www.chicagotribune.com/sc-hlth-0128-diet-for-heart-20150123-story.html">click here.</a></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-79491233381260847762016-08-04T18:42:00.000-07:002020-05-05T14:57:39.416-07:00Meeting Dr. Colin Campbell<span style="font-size: large;">It was an honor to meet Dr. Colin Campbell at Northwestern University Medical School where he lectured to physicians, medical students and lay people in 2010, not long after I had completed the Cornell University Plant Based Nutrition course he directs. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacmuEkLK4QA7wvRIx_2kqlinMkqKBAYn7hDE3yvfvOCHxqlSFuzFlVthoBs6ROPIO-pmB62eC3AN38c-dZ5WOQcAscsoqDbPBboujpsD2wKRXxK3VEsBefdyv_bz7lnRulrMyesMo3-Zz/s1600/JDL+Colin+Campbell+12+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacmuEkLK4QA7wvRIx_2kqlinMkqKBAYn7hDE3yvfvOCHxqlSFuzFlVthoBs6ROPIO-pmB62eC3AN38c-dZ5WOQcAscsoqDbPBboujpsD2wKRXxK3VEsBefdyv_bz7lnRulrMyesMo3-Zz/s640/JDL+Colin+Campbell+12+10.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">If you would like your own copy of Dr. Campbell's book <i>The China Study</i>, or his newer book <i>Whole</i> about the benefits of whole, unprocessed foods, you can find them at Amazon.com. </span></div>
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<span style="font-size: large;">If you would like to learn more about Dr. Campbell's online certification course on Plant Based Nutrition from Cornell University, please <a href="http://www.ecornell.com/certificates/plant-based-nutrition/certificate-in-plant-based-nutrition/">click here.</a></span></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-30176884785202055932010-10-14T07:15:00.000-07:002020-05-05T14:58:45.059-07:00The Engine 2 Diet and other books by Rip Esselstyn<span style="font-size: large;">I've been reading <em><strong>The Engine 2 Diet</strong></em> by Rip Esselstyn, Dr. Caldwell Esselstyn's firefighter son. This book is based on whole foods plant based nutrition and should be especially attractive to men who may see WFPBN as just a lot of salads.</span><br />
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<span style="font-size: large;">Some of the recipes include processed ingredients that I would question (such as "vegetarian meat crumbles") but most of the recipes are fine. The text includes information about the nutritional value of WFPBN (Whole Food Plant Based Nutrition) and a brief exercise program.</span><br />
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<span style="font-size: large;">The experience of a group of firefighters on this plan should interest men especially! You can find a lot of the information in the book plus plenty of recipes and great video footage at <a href="http://www.engine2diet.com/">http://www.engine2diet.com/</a></span><br />
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<span style="font-size: large;">And if you would like a copy of the original <i><b>Engine 2 Diet</b></i> or <b><i>Plant Strong</i></b> (a great source of information about whole food, plant based nutrition) or the <b>Seven Day Challenge </b>as a great way to get started, please see the Bookstore on the food of this blog.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-16285464103594995872010-10-13T07:07:00.000-07:002020-05-05T14:58:56.201-07:00Forks Over Knives -- A New WFPBN Movie<span style="font-size: large;">I'm excited because next week we'll have a free pre-screening here in Chicago of a Whole Food Plant Based Nutrition MOVIE! <strong><em>Forks Over Knives</em></strong> opens in regular theatres next March. To learn more about this film featuring Dr. C. Colin Campbell and Dr. Caldwell Esselstyn and his son firefighter son Rip Esselstyn (author of the <em>Engine 2 Diet</em>) go to <a href="http://www.forksoverknives.com/">http://www.forksoverknives.com/</a>. Perhaps there will be screenings of this movie in your area! Whole Foods is sponsoring this screening here, and afterwards there will be a Q & A with Rip Esselstyn and Dr. Terry Mason, Medical Director of Cook County Hospital. This should certainly get many folks here thinking about health in a new way! </span><br />
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<span style="font-size: large;">UPDATE: August, 2016 You can now order Forks Over Knives, a full length feature (1 hour, 36 minutes) as a DVD from Amazon, or view it on You Tube or Amazon for a small fee, or watch it on Netflix. While this film is now a few years old it is still inspirational and will help viewers understand the importance of whole food, plant based nutrition. </span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-12350396638974591482010-09-30T13:37:00.000-07:002020-05-05T14:59:15.533-07:00Is Public Health the New Commons?<span style="font-size: large;">Is public health the new commons?</span><br />
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<span style="font-size: large;">In a 2010 lecture about fish and oceans for Dr. Colin Campbell's online Plant Based Nutrition, Dr. Bruce Monger, an oceanographer at Cornell University discussed the principle of the commons. The commons, in this context, holds that a commonly shared resource (such as the ocean in Dr. Monger's case) belongs to all, and ought not be monopolized for profit or for other reasons. </span><br />
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<span style="font-size: large;">Can the principle of the commons be applied human health? </span><br />
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<span style="font-size: large;">Virtually all "affluent" nations have publicly funded health care to some degree. In the US we have Medicare, Medicaid and the Children's Health Insurance Program. As of this writing we may have still more public coverage under the Affordable Care Act. </span><br />
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<span style="font-size: large;">We also subsidize, <i>de facto</i>, "uncompensated care" through increases in costs for certain services provided at no cost but which translate into increased health insurance premiums. And then there is the more indirect social cost of caring for families in the event of illness or death of the breadwinner, and the other indirect costs of illness. Our social welfare system spreads many of these expenses among the taxpayers generally. </span><br />
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<span style="font-size: large;">This being the case, can we view public health as a social benefit resembling the traditional commons in many respects? Can we view the costs of attaining and maintaining health be viewed as a responsibility of our "economic commons." </span><br />
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<span style="font-size: large;">Professor Monger spoke of the "tragedy of the commons" occurring when a few industries benefit from exploiting a resource. This raises many questions which need to be answered in arriving at a rational, fair health maintenance system.</span><br />
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<span style="font-size: large;">Do companies which produce unhealthful foods exploit the commons of health?</span><br />
<span style="font-size: large;">Do they do so when they do not pay for the external costs in poor health generated by their products? </span><br />
<span style="font-size: large;">Do they do so when, via trade associations, they adversely influence government agencies established to protect health? </span><br />
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<span style="font-size: large;">Do health care providers abuse the commons when they are more concerned with profitability of their facilities than with the application of more effective, safer, "low tech" approaches to health care? </span><br />
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<span style="font-size: large;">And do individuals who "know better" -- who have seen the statistics and have even been told by their health care providers to change their diets -- abuse the commons when they continue behaviors which pass their health care costs along to the public? </span><br />
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<span style="font-size: large;">Perhaps this last sounds like "blame the victim" and we must be mindful of how companies use to their advantage the addictive nature of unhealthful foods. The question remains: How far can we take the principle of the commons as applied to the oceans and other environmental concerns to the economics of health?</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-37611381855314517572010-09-30T11:08:00.000-07:002020-05-05T14:59:32.554-07:00How Meat Production Harms the Environment and the People in it.<span style="font-size: large;">To see Chicago Tribune article on U.S. EPA and waste from Illinois factory farms <a href="http://www.chicagotribune.com/health/ct-met-epa-farms-20100929,0,1195557.story">click here.</a></span><br />
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<span style="font-size: large;">In 2015 the film <i>Cowspiracy</i> documented the severe environmental effects from animal agriculture. </span><br />
<span style="font-size: large;">To learn more about this excellent film and purchase a copy, please <a href="http://www.cowspiracy.com/">click here.</a></span><br />
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<span style="font-size: large;">More recently, in August, 2016, the Chicago Tribune produced an important expose on pig farming in Illinois, showing how it harms the environment, the pigs, and even the farmers involved who are trapped in a downward economic spiral. </span><br />
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<span style="font-size: large;">To see a pdf of these chilling articles please <a href="https://www.dropbox.com/s/ci8mr9zrzvnwfl5/Tribune%20pig%20expose%202016-08-04%2016-34.pdf?dl=0">click here. </a></span><br />
<span style="font-size: large;">Note: This is a large file of news article facsimiles (about 28 mB), so please be patient!</span><br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6188178929443756447.post-38398267648905092772010-09-20T16:40:00.000-07:002020-05-05T14:59:43.381-07:00Getting Started with Whole Food Plant Based Nutrition<span style="font-size: large;">I started this blog while rounding the home stretch in a six week certificate program in Plant Based Nutrition sponsored jointly by the T. Colin Campbell Foundation and eCornell, Cornell University's distance learning facility. Dr. Campbell is an emeritus professor at Cornell in the field of nutritional biochemistry. He has authored or co-authored not only hundreds of scientific papers and books, but also of The China Study, a best selling book that explores the links between animal-based foods and illness.</span><br />
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<span style="font-size: large;">My classmates are from all over the United States and the world. Some are health care professionals, some work with clients in variety of ways to help them achieve their wellness goals, some are from the corporate world, and some, like me individuals interested in learning more about the role of nutrition in health and disseminating that information to the public.</span><br />
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<span style="font-size: large;">This blog is intended as a platform to discuss related interests and issues. It is not intended to offer medical advice of any kind. Anyone reading this blog should consult their own health care provider if they wish to pursue anything discussed here.</span><br />
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<span style="font-size: large;">UPDATE: August 2016. After a long hiatus I am returning to this blog. I have been fairly closely following a whole food, plant based nutrition program in my own life and so far it has served me well. </span><br />
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<span style="font-size: large;">We now know so much more about this and I am looking forward to documenting my own journey as well as sharing some of the interesting things I am learning from time to time. </span>Unknownnoreply@blogger.com