Celtic Sea Salt
8 Cups Broccoli Florets
1/2 lb Farfalle Pasta
2 TBS Earth Balance
2 TBS Olive Oil
1 tsp Minced Garlic
1 Lemon Zested
1/2 tsp Freshly Ground Black Pepper
1 TBS Fresh Lemon Juice
1/4 Cup Toasted Pine Nuts
Cook the Broccoli for 3 minutes in a large pot of salted boiling water. Remove the Broccoli with a slotted spoon and place in a large bowl. In the same water, cook the bow-tie pasta according to the package directions. About 12 minutes. Drain well and add to the Broccoli.
Meanwhile, in a small saute pan, heat the Earth Balance and oil and cook the garlic and lemon zest over medium low heat for 1 minute. Turn off the heat and add 2 tsp of salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and serve.
To toast the pine nuts: place them in a dry saute pan over med-low heat and cook, tossing often, for about 5 minutes - until light brown.
Mix:
1/4 C Olive Oil
2 TBS Balsamic Vinegar
1 Shallot, chopped
1 Garlic Clove, finely chopped or minced
Salt to taste
Makes enough for 4-6 mushrooms
Note: I bought the pre-sliced portabellas, marinated them and put them on the grill!
On the side I wrapped some asparagus lightly drizzled with olive oil, salt, & pepper in foil and also put them on the grill.
To finish the meal, I made some garlic mashed potatoes that were to die for!
(Recipe to follow)
I made this last night and it was soooo yummy! You can add whatever toppings you love! Chris recommends mushrooms. I think some baby spinach beneath the tomatoes would be great!
1 Store-bought Pizza Dough - at room temperature
Flour for Dusting
2 Tbs Extra Virgin Olive Oil
2-3 Cloves of Garlic, minced
1 - 15oz. Can of Cannellini Beans, drained & rinsed
1/2 C Vegetable Broth
Salt & Freshly Ground Pepper to taste
4-5 Ripe Plum Tomatoes, 1/4 in slices
1/2 C Fresh Basil, finely chopped
Thinly sliced Red Onion
Kalamatta Olives, finely chopped
Drizzle of Olive Oil & Balsamic Vinegar
Preheat Oven to 450F. Use a pizza stone if available and place it in the oven on lower rack. If using a pan, sprinkle with cornmeal or lightly oil and set aside.
In a small saucepan, heat 1 1/2 Tbs olive oil over med-low heat. Add garlic and cook 2 min. stirring. Add the beans, broth, salt & pepper. Bring to a simmer over med-high heat. Reduce the heat to medium-low and cook uncovered, stirring occassionally - 10 minutes or until the mixture becomes creamy. Using a fork, mash some of the beans to create a thicker mixture. Stir in half of the basil and set aside.
Turn the dough out onto a lightly floured work surface. Roll and stretch into a 12-14 inch circle. (This can take a while if the dough is cold!) Prick the dough lightly with a wet fork and brush with 1/2 tablespoon of olive oil and tranfer to pizza stone - bake for 4 minutes. (if using a pan, put pan on middle rack and bake for 4 minutes, remove and prick with dry fork and bake an additional 4 minutes).
Remove the crust or pan from the oven. Spread the bean mixture evenly to within 1/2 inch of the edge of the crust. Distribute all toppings evenly and sprinkle lightly with additional salt & pepper. Lightly drizzle balsamic vinegar and olive oil evenly over the top.
Bake for 10 -15 minutes longer, or until the bottom on the crust is crisp and the edges are browned. Sprinkle with the remaining basil, cut into wedges and serve at once.
http://www.rawchef.co...
Serves 4
2 C Fennel julienne thin
2 C Apples julienne thin
1 Tbs Lemon Zest
2 Tbs Lemon Juice
2 1/2 Tbs Olive Oil
1 1/2 Tbs Thyme, fresh & minced
1 Tbs Red Jalapeno seeded & minced
1 Tbs Celtic salt
Cracked Black Pepper
In a mixing bowl toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerine slices.
By Cynthia Lair
Description: Sensuous Non-Dairy Soup. The use of vegetables and a touch of cashew butter creates a creamy taste everyone loves. (Even my 2 year old!)
Ingredients:
1 tsp extra-virgin olive oil
4 C chopped onions
1/2 tsp sea salt
2 C diced potatoes
1/2 C chopped celery
1 large carrot, diced
3 1/2 - 4 C water
2 Tbs cashew butter
2 Tbs tamari or shoyu
2 tsp extra-virgin olive oil
3/4 pound mushrooms, sliced
1/2 C fresh basil leaves, finely chopped
Sea salt and fresh ground pepper to taste
Directions: Heat oil in a 3qt pot. Add onion and salt. Cover the pot and simmer on low heat, stirring occasionally until onions cook down to a nice mush (15-20 min). Add potatoes, celery, carrot and water to the onion mush; cover and simmer until potatoes are soft (15-20 min). Put soup into blender with cashew butter and tamari; blend until smooth. Return soup to the pot.
Heat oil in a small skillet. Add mushrooms and saute until soft. Finely chop basil. Stir sauteed mushrooms and chopped basil into the soup. Add salt and pepper to taste. Prep Time: 15 minutes
Description: Incredibly healthy way to start your day! My daughter loves smoothies and this is a way to get her to eat her greens! Lots of vitamin C, Calcium, & Protein!
Ingredients:
2 Bananas
1 Pink Grapefruit
1 C Frozen Strawberries
1/2 Head of Romaine Lettuce
Handful of Arugula
Handful of Mixed Greens
Add Water to get your desired thickness
Directions: Blend the fruit first and then add your greens one by one. At the end, add water until you get your desired thickness. Yummy!! 2 adult servings or 4 toddler servings!
Try freezing the bananas before you blend them-different texture and makes it feel more like you used ice cream
Description: This recipe is an excellent and delicious replacement for cow's milk, and can be used in any recipe cow milk is called for.
“Recipes for Life From God’s Garden” by Rhonda Malkmus
Ingredients
1 cup raw Almonds
3-4 Dates (pitted)
6 cups of Distilled Water
Directions:
Soak almonds 18 to 24 hours in distilled water, drain, and rinse. Blend half of the almonds, half of the pitted dates, and 3 cups of water until very creamy. Repeat with remaining ingredients. Pour through a very fine strainer to remove the pulp. If being used for an infant, strain through cheesecloth also. Serve at room temperature, and refrigerate any remaining milk. Almond milk will keep 3 to 4 days in the refrigerator.
Get creative and use whatever veggies appeal to you!
Description: The garlic, lemon and basil marinade infuses veggies with a ton of flavor. These veggies go great with just about anything! (Don't forget to let them marinate for an hour!)
Ingredients: 1 small eggplant
2 red bell peppers
1 large zucchini
1 large summer squash
3 portabella mushrooms
4 vegan italian sausages (optional)
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup coursely chopped fresh basil
4 cloves garlic, minced
1 tsp. sea salt
1/2 tsp fresh ground black pepper
Directions: Large dice all vegetables and vegan sausage and place in a medium bowl. In a separate bowl, whisk together the olive oil, lemon juice, basil, garlic, salt and pepper. Pour the mixture over the vegetables and marinate in the refrigerator at least one hour. (Stir the vegetables occasionally to evenly coat the marinade and get more flavor)
Cover surface area of grill with heavy duty foil.
Preheat outdoor grill (medium-high heat).
Place vegetables on the foil (you could use skewers or grill pan if preferred). Cook 5 -10 minutes on each side - or to desired doneness.
Ingredients
1 head kale, shredded
1 c avocado chopped
1 c tomato diced
2 ½ T olive oil
1 ½ T lemon juice
Celtic Sea Salt
cayenne pepper to taste
Directions:
In a large bowl, add the sea salt to the shredded kale and massage with your hands to wilt. Add avocado, olive oil and lemon juice and continue to massage until creamy. Add diced tomatoes and cayenne pepper if you like spice and toss.
Hemp Seeds are a wonderful "nutty" addition to this recipe!
Serve immediately.
