• Archive for October, 2012

    Halloween Treats

    by  • October 31, 2012 • recipes, sweets • 0 Comments

    Pumpkin Bites
    makes about 12 pumpkin bites
    1 cup of cashews
    1/4 cup plus 1 Tbs of goji berries, soaked 10-15 minutes on water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch of sea salt
    Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls.
    pumpkin features:
    2 Tbs raisins
    fresh herb stems cut into 1/2 inch pieces
    Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!

    Ice Cream Sand-Witch Hats
    makes about ice cream 12 sand-witch hats
    ice cream:
    3 bananas, peeled, broken into pieces & frozen
    1 cup of spinach, chopped
    2 Tbs of raw coconut sugar, agave nectar or maple syrup
    1-2 Tbs water
    Place ingredients in a high speed blender or a food processor & blend until a soft serve ice cream consistency is achieved.  If you are using the food processor, you may have to scrape it down a few times & add a little more water.  Place “ice cream” in a bowl & place in freezer for 1-2 hours to harden a little more.

    1 cup of walnuts
    1 cup of pitted medjool dates
    3 Tbs of carob or cacao (cocoa) powder
    Place ingredients in a food processor & blend until a dough forms.  Sprinkle some almond flour down on a cutting board & roll dough out to 1/4 inch thinkness.  Cut into triangles & then shape each triangle into a witch hat by hand.

    Remove “ice cream” from freezer & scoop a little out onto a witch hat cookie.  Form the ice cream to the shape of the hat, about 1/2-1 inch high, with your hands & then top with another witch hat cookie.  Repeat until you have finished all of the witch hats.  Freeze sand-witches for an hour or 2 before eating.  Yummmmmmmm!

    Worms & Dirt Pudding
    2 apples or pears, shredded
    1/2 lemon, juiced
    Use the shredding disc from the food processor to quickly shred the fruit & then place it in a bowl.  Squeeze the juice from 1/2 a lemon over the shredded fruit & set aside.

    1 banana
    1 avocado
    1/2 cup of almond milk (or simply add 1/4 cup of almonds & 1/2 cup of water)
    3 Tbs raw coconut sugar OR agave nectar, honey or maple syrup
    3 Tbs carob or cacao (cocoa) powder
    pinch of sea salt
    Place ingredients in a high speed blender or food processor & blend until smooth & creamy.  Mix pudding in with the “worms”  & eat up! Store in fridge.

    Falafel with Tzatziki Sauce

    by  • October 29, 2012 • entrees, recipes • 1 Comment

    GGR Falafel with Tzatziki
    Makes 18 small falafel balls
    1 cup of pecans
    1 carrot
    ½ red pepper
    1/2 stalk of celery
    2 Tbs red onion
    4 sundried tomatoes, soaked 1-2 hours
    1 date, pitted & soaked if necessary
    1 tsp curry
    ½ tsp cumin
    3 Tbs sesame seeds
    ½ tsp sea salt
    Blend all ingredients in the food processor until well blended. Shape into burgers or balls & dehydrate for 1-3 hours at 110. Serve in a cabbage leaf or over shredded greens with a little tzatziki sauce drizzled over top of them & eat up!

    Tzatziki Sauce
    1 cup of cashews
    1 cup of water
    2 cloves of garlic
    ½ -1 tsp sea salt
    2 Tbs lemon juice … continued on next page
    1 cup of diced cucumber
    1/4 cup of dill, minced
    2 Tbs fresh mint, minced
    Blend all ingredients except cucumber & herbs in a high speed blender until smooth & creamy. Pour into a bowl & mix in cucumber & fresh herbs. Serve over falafel.