1 coconut
7 leaves basil
3 leaves oregano
5 sprigs cilantro
1/2 jalapeno
2 TBS. Braggs
Openm the coconut with a machete, cleaver or knife. Pour the coconut water into a blender. With a metal spoon, scoop out the coconut meat and put in blender with the coconut water. Add rest of ingredients and blend until smooth.
Monday, February 9, 2009
Macademia Stew
SAUCE:
• 1 avocado
• 1 small bunch fresh spinach
• 4 ripe tomatos
• 1 small piece onion
• 1 tsp lemon or lime juice
• 1 red bell pepper
• 4-5 tbsp. Olive oil
• Sea salt to taste
• Plenty of fresh herbs such as basil, dill, cilantro
• Cayenne, ginger or other hot spices as desired
• 2 tsp. Italian Seasoning
• 1 tsp. Poultry Seasoning
• 1 clove garlic
• 1 stalk celery
Process all ingredients in food processor until smooth. Pour into large mixing bowl.
STEW:
• 1 pound macademia nuts, soaked (discard soak water)
• 1/2 jar sun dried tomatoes in olive oil
• 4 c. chunked carrots (marinate in olive oil and lemon juice)
• 1-2 c. pitted black olives (not from can)
• 3 c. finely chopped celery
• 1 c. chopped red onion soaked overnight in olive oil & lemon juice
• sm. Handful chopped fresh basil
• sm. Handful chopped fresh cilantro
Process macademia nuts in food processor until chunky – just a little chunkier than you
want them to end up. Add sun-dried tomatoes and process a bit more until desired
stew-like texture is achieved. Add this mixture into large mixing bowl with sauce.
Process carrots in food processor until chunky, stew-like texture is achieved. Add
carrots to mixing bowl with sauce and macademia nut mixture. Toss in olives, celery, red
onion in olive oil, basil and cilantro. Mix until combined. Add more sea salt, olive or
other seasonings as desired. Warm slightly on dehydrator teflex sheets for 30 minutes
if desired.
• 1 avocado
• 1 small bunch fresh spinach
• 4 ripe tomatos
• 1 small piece onion
• 1 tsp lemon or lime juice
• 1 red bell pepper
• 4-5 tbsp. Olive oil
• Sea salt to taste
• Plenty of fresh herbs such as basil, dill, cilantro
• Cayenne, ginger or other hot spices as desired
• 2 tsp. Italian Seasoning
• 1 tsp. Poultry Seasoning
• 1 clove garlic
• 1 stalk celery
Process all ingredients in food processor until smooth. Pour into large mixing bowl.
STEW:
• 1 pound macademia nuts, soaked (discard soak water)
• 1/2 jar sun dried tomatoes in olive oil
• 4 c. chunked carrots (marinate in olive oil and lemon juice)
• 1-2 c. pitted black olives (not from can)
• 3 c. finely chopped celery
• 1 c. chopped red onion soaked overnight in olive oil & lemon juice
• sm. Handful chopped fresh basil
• sm. Handful chopped fresh cilantro
Process macademia nuts in food processor until chunky – just a little chunkier than you
want them to end up. Add sun-dried tomatoes and process a bit more until desired
stew-like texture is achieved. Add this mixture into large mixing bowl with sauce.
Process carrots in food processor until chunky, stew-like texture is achieved. Add
carrots to mixing bowl with sauce and macademia nut mixture. Toss in olives, celery, red
onion in olive oil, basil and cilantro. Mix until combined. Add more sea salt, olive or
other seasonings as desired. Warm slightly on dehydrator teflex sheets for 30 minutes
if desired.
Monday, February 2, 2009
Rhio's Sunflower Dip
2 cups sprouted or soaked sunflower seeds
2-3 celery stalks, including leaves, chopped
1tbsp. sesame tahini mixed with 1 oz. filtered water
3 garlic cloves
1 1/2 lemons, juiced
1 tsp. Dijon mustard
1 tbsp. chopped chives
1 diced tomato
1/2 tsp. vegetable seasoning
shoyu or sea salt
1) Blend all the ingredients except the chives and tomato very well in a food processor, utilizing the "S" blade.
2) Transfer to a bowl, add in the tomatoes and chives, mix and serve.
Yield: 2 cups. Keeps for 2 days, but best when freshly made.
2-3 celery stalks, including leaves, chopped
1tbsp. sesame tahini mixed with 1 oz. filtered water
3 garlic cloves
1 1/2 lemons, juiced
1 tsp. Dijon mustard
1 tbsp. chopped chives
1 diced tomato
1/2 tsp. vegetable seasoning
shoyu or sea salt
1) Blend all the ingredients except the chives and tomato very well in a food processor, utilizing the "S" blade.
2) Transfer to a bowl, add in the tomatoes and chives, mix and serve.
Yield: 2 cups. Keeps for 2 days, but best when freshly made.
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