New Raffle Giveaway, Brazil Nut Pancakes and Raw Sunflower Rye Bread Sandwiches ~ Take 2

New Raffle Giveawy!

A Sprouting Kit

You will get (3) different mesh screen tops with a Wide Mouthed Ball Jar

Options for Seeds: Sunflower, Radish, Mustard, Pea

Raffle Ends – April 30th 2010 @ Midnight

Rules: Make a Comment or Send me a recipe by Midnight on April 30th and you will be entered into the RAFFLE!!!

The Winner of the Last Raffle is Amanda!

Congratulations Amanda!!!

Amanda Picked the “Eating for Beauty” book by David Wolfe

(Great Pick!!!)

Raw Sunflower Rye Bread – Take 2

I still had some Rye Sunflower Bread I made a few days ago (that posting is here.) and I made a few more sandwiches with olive tapenade this time! MMMMMmmmm!

Here are the stages to a delicious sandwich!!

I had mentioned some avocado’s I received from a customer a few days ago.  Here is one of them cut in half ready for my sandwich.

Then I made an olive tapenade with red bell peppers, garlic, kalmata olives, capers, and onions.  I used this as a spread for the sandwich.  I also use the last of the Spinach Pesto from the other day as well!

Added Tomatoes and Eggplant Bacon…

Now they were ready for assembly! Here we go!

I also made Raw Brazil Nut Pancakes with Blueberry Syrup!  The recipe was taken from the FREE Ebook link you can download from my Facebook page.

I powdered the Brazil Nuts & Golden Flax in my mini Food Processor, and then added sliced Bananas and a bit of water to the Blender…

To mix it a bit more, I put it in the Food Processor.  It wasn’t turning to well in the Blender. (note to self – GET a VITAMIX)

Here is the batter…

Batter on Dehydrator Tray…

Here they are several hours later out of the Dehydrator…

Next it was time for the syrup!

Blueberry Raspberry Syrup

1 1/2 cups Fresh Blueberries

1/2 cup Raspberries

6 Dates

1 Handful Pine Nuts

Preparation: Place all ingredients into the Food Processor with the “S” blade attachment.  Process until smooth.  Add water if needed.

Here are the berries ready to be blended…

Next I would add the dates, pine nuts and little bit of water.  Here is an action shot…

Here is the sauce I would use for the dish and the bananas I would use to finish the dish…

I was ready for assembly at this point.  In the background is my notebook I make all of my notes, recipe ideas, and information I want to share for my VEG888 Blog!!!

Plate #1 – This plate had Raw Chocolate Powder dusted on top!

Plate #2

This was a good dish.  I think I will continue to make this dish.  It would be neat to make different varieties of pancakes.  Blueberry, Macadamia Nut, Etc.  This can be explored!  Great Adventures to come! NO DOUBT!

Thanks for visting!  Asparagus Quiche coming next week!  Some FIREWATER, and a special dish in memory of “Tung Lai Shun”!

Namaste!

Strawberry-Arugula Salad ~ REWIND ~

While going about my usual internet search daily, I came across a recipe featured on the SAVEUR magazine website.  I usually get an update from the Magazine each week.  I saw a beautiful picture of this salad.  I looked and the recipe and knew this would be a wonderful addition to the mix!!!  Organic Strawberries have been so beautiful lately!!!

The original recipe had ricotta cheese, sugar and other such ingredients and thought REWIND!!!~ And a new recipe for a  RAW ORGANIC VEGAN version was made!

ARUGULA STRAWBERRY SALAD

Serves 2

3 cups fresh Arugula

1 1/2 cup fresh strawberries, sliced

3/4 cup fresh raspberries

Zest of 1 Lemon

Juice of 3 Lemons

1 1/2 cup cashews, soaked

1 tsp cinnamon

1 tsp nutmeg

Preparation: Wash and slice strawberries, wash raspberries and set aside to dry.  Place cashews in the Food Processor with the “S” blade.  Process for a bit, add the juice of 2 lemons and half of the zest of the lemon.  Process again.  Add purified water a little at a time unitl smooth.  Once smooth, seperate into (2) bowls.  (I saved the other half to make some cashew nut cheese…more on this tomorrow!):)  Once seperated put the rest of the lemon juice, cinnamon and nutmeg in the bowl you will be using for the dressing. Mix.  Plate salad and put a dollop of the dressing on top.  Enjoy!

Washed Strawberries and Raspberries…

Soaking the cashews…

Cashews in the Food Processor with lemon juice…

Processed and ready to mix in the nutmeg and cinnamon…

The Dressing ready and on top of the salad…

After I washed the berries I picked four of the best strawberries for our dessert!

RAW CHOCOLATE DIPPED STRAWBERRIES

Turn on the Dehydrator to 90 – 100 degrees

Take coconut butter (oil)

Melt Coconut Oil in Dehydrator

Add equal amounts of raw cacao powder to the melted coconut oil

Add 1 /2 tbsp raw agave syrup

Add 1/2 tbsp Maple Syrup

1 tsp vanilla extract

4 washed strawberries ready to dip…

I dipped each of these strawberries into the chocolate mixture

I continued to dip these strawberries 7 more times.  I put them in the fridge and waited 20 mins between each dipping.

And finally … Dipped 8 times!!

Note:  You will need to have a non-stick surface (parchmant paper) between dips.  I myself learned this the hard way.  However, I will more chocolate experiences based on this wonderful treat!

Thanks for visiting!

Namaste!

READERS NOTE:

KOMBUCHA

Yeah! Kombucha in the news again.  You can read that article here. Do you like kombucha?  Comment. Join the raffle and have a choice between the Eating for Beauty Book by David Wolf -or-SUPERCHARGE ME!

HEALING YOURSELF WITH DELICIOUS FOOD

This was a great article I found.  You can read it here. I am inspired daily by all of you out there that are curious to find a healthier, happier way to live.  Beauty comes in so many forms.  In people, in moments, in our cats (pets), in the beauty of the earth – vegetables, fruits, the ocean, the sky!! A healthy change in our lifestyle everyday is the best movement toward your goal!