Photo by Color Line
Pudding Ingredients
*2-1/2 med. carrots
*1/2 lb. raw almonds
*1/2 lb. dates
*3/8 cup raw honey
Pudding Instructions
Grate the carrots in a food processor
Install the “s” blade in the food processor and process the carrots until they are lightly coarse, then place in a bowl.
Process the almonds until fine, then set aside in bowl.
Process the dates, then add the honey.
Add the process nuts to the date-honey mixture and mix/process
Mix the nut-date-honey mixture into the processed carrots by hand.
Spoon the mixture into cups or cake pan, or roll into balls
Topping Ingredients
*1/4 lb. raw almonds
*1/4 cup raw honey
*1/2 tsp. vanilla
Topping Instructions
Process the almonds to an almond butter consistency
Add the honey and vanilla and process further
Spoon a dollop of the topping onto the cakes or balls
Enjoy!
photo by Muffet
* 2 very ripe avocados
* 3 tomatoes, diced
* 1/2 jalapeno pepper, diced
* 2 tbsp yellow onion, diced
* 3 cloves fresh garlic, minced
* 1/4 cup fresh cilantro, chopped
* kernels from one ear raw organic corn
* 2 tsp fresh lime juice
* 6-8 large romaine lettuce leaves
Prep:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.
Enjoy!
Roasted Cauliflower Popcorn
(Serves 4)
4-inch segment of a thin day-old baguette
1 medium head of cauliflower, washed
extra-virgin olive oil
scant 1/2 teaspoon salt
2 cloves garlic, minced
1 fresh red chile pepper, minced
Preheat oven to 400 degrees and place racks in the middle.
Give the baguette a spin in a food processor until you have textured, not-too-fine bread crumbs. Trim the cauliflower. Get rid of the big stalks and stems and strive for uniform, bite-sized little florets. Little trees.
In a big bowl toss the cauliflower with a few generous tablespoons of olive oil and the salt. Toss until the cauliflower is well coated and then place it in a single layer on a rimmed baking sheet. You are going to bake for about 25-30 minutes total. There will be some residual olive oil in the big bowl you used to toss the cauliflower. If not, add another tablespoon or two. Add the bread crumbs, garlic, and chiles. Mix.
After the cauliflower has been baking for about 15-20 minutes anything in contact with the pan should be nicely browned. Pull the pan out of the oven, rotate each piece of cauliflower so that another side will get some color, and then sprinkle the entire pan with the breadcrumb mixture. Return the pan to the oven and finish with another ten minutes or so. The cauliflower should be tender throughout and the breadcrumbs nicely toasted. Serve immediately, it really isn’t half as delicious after it has been sitting on the counter getting cold.
ENJOY!
photo: Indigo Goat
