Ingredients:
I found this online; Read more at http://higherperspective.com/2014/09/fat-flush.html#7Xth4DoWAx3BSgt4.99
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By Candi
INGREDIENTS: Any desired amount of: Raw almond butter; Apple cider vinegar - raw; Avocado(s); Garlic powder; Hot sauce of your choice; Raw seed cracker pieces; Nama Shoyu; Olive(s); Salsa - Fresh; Seasonings of Choice; Sun dried tomatoes; Tabasco Sauce; Zip (spice) -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- MIX: The Raw Almond Butter with the fresh Salsa, and mix into the greens. Optional; Add other items such as Raw Apple Cider Vinegar, Nama Shoyu (Salty). Then maybe garlic, olives, sun-dried tomatoes, living cracker pieces, Tabasco or a hot sauce or cayenne, "Zip" seasoning, other herbal seasonings, avocado...etc. (This is an excellent dressing for the winter and the creamy-ness can get one through the cold...in addition to the "hot" peppers. Cayenne will warm the body better than soup!) by Karie Clingo
INGREDIENTS: 1/8 cup or whatever is needed: raw almond butter 2-5: banana(s) OR 1/2 cup: berries (of any kind) to taste: cinnamon 4-8: dates - pited OR 1/2 cup: fruit 1/2 cup: macadamias 1 cup: pecans 3-10: strawberries --------------------------------------------------------------------------------------------------------------------------------------------------------------------- CRUST: Put Pecans and 2 or more dates in a blender, press into a pie dish. Sprinkle with cinnamon if desired. FILLING: Slice in bananas TOPPING: Blend strawberries, *Macadamias, the rest of the dates and water in a blender. Add enough water to make it able to pour over the pie. Decorate with fruit/berries. (*If you don't have macadamias substitute with bananas) WARNING...THIS WILL BECOME AN ADDICTION!!! Good news...That's okay, it is healthy! INGREDIENTS:
1/2 cup : almond butter pine nuts or 1/2 cup: cashews - raw 1/2 cup: coconut - raw 1/2 cup: dates - pited 1/2 cup: honey - raw cashews or 1/2 cup: pine nuts - raw 1/2 cup: raisins 1/2 cup: sesame seeds - raw 1/2 cup: sunflower seeds - raw ------------------------------------------------------------------------------------------------------------------------------------- Combine all the ingredients by hand except the raw coconut. Make into balls and roll in the coconut. Freeze. Hope all enjoy these as we (my husband and I) have! Take Care and Thanks, Pam S/Ohio THANK YOU PAM! INGREDIENTS:
1/2 tsp: allspice 1 cup dried pears or: apple(s) 1 tsp: cinnamon 1/4 tsp: cloves 1/2 tsp: nutmeg 1/4 tsp: Salt (real) or Sea Salt 1 cup: water - purified or filtered -------------------------------------------------------------------------------------------------Pour water over fruit and re-hydrate till soft. Puree drained fruit in blender, adding a little juice to get the consistency you want. While blending, add cinnamon, nutmeg, allspice, cloves and salt. Let sit in refrigerator for flavoring to blend. It is exactly like the cooked "apple butter" and more than excellent! ---This is a recipe Lee Ann Dayton, another talented friend, came up with and shared at a "Kitchen Fun" gathering....where we each bring a recipe, plus the ingredient and put it together in the home we are gathered at...then we eat what we've made to share and talk about it. The goal of these was to learn how to do Raw Food "cooking", but it could be for any style of cooking! It's a great way to make friends, have fun and get to eat great food made lots of talk and plenty of laughter. Pineapple Coconut Tart
by Cherie Soria INGREDIENTS: Topping: 1/2 cup: agave nectar Topping: 2 cups young, chopped meat of: coconut - raw Crust: 1 Tbsp young meat of: coconut - raw Crust: 2 cups dried shredded: coconut - raw Topping: 1/4 tsp : coconut extract Topping: 2 Tbsp: coconut oil Coulis: 1/2 cup dried: pineapple Coulis: 2 cups fresh: pineapple Filling: 2 cups fresh: pineapple Filling: 3 cups dried : pineapple Filling: 1/4 cup: pineapple juice Crust: 2 Tbsp: Rapadura - organic whole cane sucanat Topping: 1 Tbsp: vanilla extract ------------------------------------------------------------------------------------------------------------------------------------------------------------ Serving Size: 8-12 This delicious tart contains only two main ingredients, coconut and pineapple, yet is complex and satisfying. People love this receipe and always come back for more! 1. Grind dried pineapple in a food processor until it is finely ground, but not mushy. 2. Add pineapple juice to pineapple and mix well. 3. Mix fresh and dried pineapple together and set aside to absorb juice. 4. Put coconut and Rapadura in the food processor and grind for a couple of minutes, until it is powdery, but not sticky. 5. Add fresh young coconut meat and pulse, until blended in. 6. Press the coconut mixture firmly into a 7” tart pan, or glass casserole dish, to form a crust. 7. Fill the tart shell with the pineapple mixture and, *if desired, spread Coconut Cream Topping over the top and serve with a drizzle of Pineapple Coulis. *Optional-To make Coconut Cream Topping, combine ingredients in the blender and blend until smooth and creamy. Chill for an hour before frosting the tart. *Optional-To make the Pineapple Coulis, put dried and fresh pineapple in a blender and puree until smooth. Keep refrigerated until ready to eat. Keeps several days in fridge. |
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