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Posts tagged ‘Vegan Recipe’

Herbal Garden Dressing with Tender Green Beans

Herbal Garden Dressing with Tender Green Beans

Herbal Garden Dressing with Tender Green Beans 

 

For the Herbal Garden Dressing:

1 oz. apple cider vinegar

2/3 c. cold pressed extra virgin olive oil

Juice of ½ lemon

1 t. Celtic salt

½ t. pepper

1 scallion, diced

1 t. parsley, minced

1 t. chives, diced

1 t. tarragon, minced

1 t. prepared Dijon mustard or powdered mustard

Place all the ingredients in a jar then secure closed with a tightly fitted lid.  Shake vigorously until blended.

This herbal dressing is delicious with raw, freshly picked summer green beans. Can’t wait until summer or if the green beans available now are not tender enough to eat RAW, simply steam them gently until they gleam in emerald brilliance. Drizzle the Herbal Garden Dressing over the green beans and toss to completely coat.

This dressing is also delicious massaged into hearty greens like kale and chard.

Store any unused portions in the refrigerator.

Note: The fresh herbs are what make this dressing special. Experiment with different types. Try fresh rosemary, oregano, thyme or dill. Have fun with it and enjoy!

Love and delicious delight, Shana  ♥

 “I know that if odour were visible, as colour is, I’d see the summer garden in rainbow clouds.” ~Robert Bridges, ‘Testament of Beauty’

Spiced Peach Cobbler

Sweet Summer Peaches

Sweet Summer Peaches

Spiced Peach Cobbler
By Chef Shana

For the crust:
2 cups walnuts
½ cup raisins
½ cup dates, pitted

• Place all the ingredients in a food processor fitted with the “S” blade. Be sure to evenly distribute the dates and raisins. Separating the dates will keep them from clumping together while being processed.
• Process until coarsely chopped.
• Remove ¾ cup of the mixture and set aside. This reserved mixture will be used for the crumbled topping later.
• Continue to process the remaining mixture, the crust, until finely chopped.

Walnut Crust

Walnut Crust

• Pour this crust mixture into an 8×8 baking dish. Evenly distribute along the bottom of the pan then press firmly in place, forming a bottom crust.

Pressed Walnut Crust

Pressed Walnut Crust

 

For the filling:
6 ripe sweet peaches, thinly sliced

Ripe Organic Peaches

Ripe Organic Peaches

Sweet and Juicy

Sweet and Juicy

Sliced Peaches

Sliced Peaches

 

Ground Cinnamon

Ground Cinnamon

½ tsp cinnamon

A dash, a pinch, a smidgen of nutmeg...

A dash, a pinch, a smidgen of nutmeg…

1 smidgen nutmeg

Psyllium

Psyllium

1 Tbl psyllium
¼ tsp lemon zest
½ cup dates, pitted

• Place half of the sliced peaches into a food processor fitted with the “S” blade.
• Add the remaining 5 ingredients: dates, cinnamon, nutmeg, psyllium and lemon zest.
• Process into a smooth sauce.

Spiced Peach Sauce

Spiced Peach Sauce

• Pour the sauce over the reserved sliced peaches and toss until completely incorporated, coating all the peaches evenly.
• Pour this mixture onto the prepared crust in the baking dish.

Sliced Peaches with Spiced Sauce

Sliced Peaches with Spiced Sauce

• Sprinkle the reserved crust topping evenly over the top of the mixed peaches and serve.

Cobbler Crumble

Cobbler Crumble

Note: As with all raw fruit desserts, this peach cobbler is fresh and full of enzymes, so it oxidizes quickly. It will last one to two days refrigerated, but it is best when served immediately.

Spiced Peach Cobbler

Spiced Peach Cobbler

“A Georgia peach, a real Georgia peach, a backyard great-grandmother’s orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
~Melissa Fay Greene, ‘Praying for Sheetrock’

Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca

By Chef Shana

 

Spaghetti Alla Puttanesca


4 large zucchini, peeled
2 large garlic cloves, minced
¾ c. fresh parsley, minced
½ c. fresh oregano, minced
½ t. Himalayan salt plus extra salt for step #2
1/8 t. red pepper flakes
1/3 c. cold pressed extra virgin olive oil
1/3 c. klamata or black olives, coarsely chopped
1/3 c. capers
3 medium tomatoes, seeded and diced

1) Peel the zucchini and spirulize it into spaghetti shapes. If you do not have a spirulizer, simply slice the zucchini into long ribbon-like strips with a potato peeler until you have a bowl of flat “noodles.”

2) Place the zucchini “pasta” in a mixing bowl and sprinkle with a generous amount of salt. Toss gently and set aside. The salt causes the zucchini to weep, riding the zucchini of excess water. If this step is omitted, the salt in the sauce will cause the zucchini to weep once the dish is assembled, creating an unwanted soupy consistency.

3) Mince the fresh herbs and garlic separately then heap together and mince together, blending the flavors into one another. Place the garlic herb mixture in a mixing bowl then stir in the remaining ingredients. Set aside.

4) Once the zucchini pasta has released its water (about the time is takes to complete step 3, gently squeeze and pat it dry with a cloth towel. Place the pasta in a serving dish and poor ¾ of the herbed mixture over it. Toss to completely coat. Top with the remaining mixture and serve.

Serves 2-4

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