romaine
spinach
carrot
it is suppposed to remind one of chocolate milk(!)
(from rawfu.com and the Monarchs)
thick veggie dressing
a nice thick dressing for your lettuce......
ingredients:
1/4 cup almond pulp or almonds
1 small celery stalk, cut into 1/2 in pieces
pinch ground cumin
2 T olive brine water
6 stems curly parsley
1/2 tomato
2 tsp red miso
2 T avocado
1/2 red pepper
1 tsp kelp granules
to make:
place all of the ingredients in the bowl of a food processor and process for a minute or two, to achieve a smooth, but grainy consistency.
ingredients:
1/4 cup almond pulp or almonds
1 small celery stalk, cut into 1/2 in pieces
pinch ground cumin
2 T olive brine water
6 stems curly parsley
1/2 tomato
2 tsp red miso
2 T avocado
1/2 red pepper
1 tsp kelp granules
to make:
place all of the ingredients in the bowl of a food processor and process for a minute or two, to achieve a smooth, but grainy consistency.
pineapple gazpacho (dressing/soup)
Use this as a low-fat dressing or a yummy summer soup. You can add a little jalapeño for some spice, if you want.
1 cup of pineapple 1 cup of tomatoes 1 cup of cucumber 1 medium carrot, cut up 2 teaspoons red miso
Blend all of the ingredients together.
marinara sauce and zucchini noodles
Marinara Sauce:
Yield 1 cup
2 ripe tomato, seeded and chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
2 T EVOO
1 T minced fresh basil or 1 tsp dried
1 tsp dried oregano
1/2 tsp crushed garlic (1 clove)
1/4 tsp plus 1/8 tsp salt
Dash Black Pepper
Place all ingredients in food processor (I use my vita
mix
on low) fitted with the S blade and process until
smooth. Stop occasionally to scrade down sides. Keeps
3 days in container in fridge.
I toss it with a plate of zucchini which I have turned
into
"noodles" with my veg. peeler.
Yield 1 cup
2 ripe tomato, seeded and chopped (about 1 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
2 T EVOO
1 T minced fresh basil or 1 tsp dried
1 tsp dried oregano
1/2 tsp crushed garlic (1 clove)
1/4 tsp plus 1/8 tsp salt
Dash Black Pepper
Place all ingredients in food processor (I use my vita
mix
on low) fitted with the S blade and process until
smooth. Stop occasionally to scrade down sides. Keeps
3 days in container in fridge.
I toss it with a plate of zucchini which I have turned
into
"noodles" with my veg. peeler.
raw arugula (rocket) and basil pesto
1 cup arugula
1 cup basil leaves
1/4 cup sunflower seeds
1/4 cup walnuts
1/4 olive oil
2 Tbl pinenuts
dash of lemon juice
salt
put everything in food processor or blender and blend it up.
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