These are favorite recipe suggestions from Budget Cuisine Coach, Paula Denoncourt. Enjoy and let us know your feedback.
Chocolate Holiday Rounds

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This would be an amazing treat for any holiday party. They are easy to eat and healthy too.

1 cup raw sunflower seeds, soaked
1/2 cup raw pumpkin seeds, soaked
12 dates, unsoaked
1 teaspoon vanilla extract
1 tablespoon raw honey
1/3 cup cocoa powder
1/4 teaspoon cinnamon
2 teaspoons water

Process until smooth, scraping the edges well. Mold teaspoon size drops with your hand. Roll in

coconut if desired (or cinnamon).

From: http://www.lifeglutenfree.com/mama_baby_gluten_free/raw-food/

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Tabouli

Ingredients:

I small gourmet cauliflower, or 250-450 gr (1/2-1 lb) of cauliflower
I big handful of parsley
1 bunch spring/green onions
1-2 sprigs of mint
2-3 tomatoes chopped
1 small avocado chopped
1 tablespoon olive oil
Salt if used
Juice of ½ - 1 lemon
Juice of ½ orange

Method:

1. Process cauliflower to a grainy consistency, and set aside in a bowl.
2. Process together parsley, onions and mint and add to cauliflower
3. Add remaining ingredients and combine
4. Pour into serving bowl

Note: Garnish with a little grated beet, or mint sprigs. Use whatever fresh herbs you have in your

garden

From: e-book raw-pleasure.com.au

Collard Roll Canapes with Honey Mustard Sauce

NO: gluten, nuts, eggs, dairy, soy

Sauce:
1 tablespoon mustard (of your choice)
1 1/2 tablespoon honey
3 tablespoons water
1 teaspoon onion powder
pinch of sea salt
2 teaspoons dried chives

Mix the sauce well.
Rolls:
Collard Leaves
1 Avocado
1 Carrot
1 Zucchini

Wash and dry raw collard leaves.
Cut the leaves into two by removing the stem.
Cut the avocado, carrot, and zucchini into long thin slices.

Place the ingredients in the leaves and roll them up.
Cut long slices out of another collard leaf and secure the rolls as you would with a ribbon.
If you want a quick easy way to secure the rolls, use a tooth pick.
Drizzle sauce on top and serve!

Adapted from: http://www.lifeglutenfree.com/mama_baby_gluten_free/raw-food/
Basil Pesto

1 cup packed fresh basil
1 medium clove of garlic
1 tablespoon extra virgin olive oil
2 tablespoons raw pine nuts
1 tablespoon of fresh lemon juice
1 heaping tablespoon Red Star nutritional yeast
1/2 teaspoons sea salt

Run the garlic through the chute of the food processor. Add the basil, lemon juice, salt and oil

and process until smooth. Add pine nuts and nutritional yeast and process again being careful not

to over process the nuts.

*You can eliminate the nutritional yeast


 


Comments

07/15/2012 10:50

I just created a weebly account after finding your blog, thanks.

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