Wednesday, June 23, 2021

Orange-Spinach Salad and Dressing

   


 If you are lucky enough to have some spinach growing, this is an elegant little flavorful salad that you could expand for a potluck or a picnic or a light supper. I like a variety of textures myself and that is provided here!


*2 regular-sized Oranges, peeled and cut into rounds
*1 large handful of tender Romaine lettuce leaves
*1 large handful of tender Spinach leaves
*1/2 C. Green Grapes
*1/2 C. Green Onions
*1 C. soaked and chopped Almonds
>>Tear lettuce and add in grapes cut in-half, almonds and oranges. You can use the following blended dressing if you wish:
*2/3 C. Olive Oil
*1/4 C. Raw Honey
*1/3 C. Fresh Orange Juice
*3 T. Fresh Lemon Juice
*1 tsp. Dry Mustard (optional)
--This was adapted from a recipe by Dana Hathaway in Recipes for Life from God's Garden by Rhonda J. Malkmus.

Sunday, June 6, 2021

Greek Salad with Tofu

 

This Greek Salad is a refreshing whole food, plant-based recipe that involves marinated tofu chunks in place of the usual feta.  

Start by marinating the tofu and vegetables in a herbal dressing for 4- 6 hours or overnight.  

Herbal Marinade:

1/4 cup fresh pineapple chunks

1/4 cup fresh lemon juice

1/4 cup walnut pieces

1 or more sprigs/leaves of the following herbs if available:Fresh oregano leaves, lemon balm or basil, thyme, green onion, and parsley, 

2+ garlic cloves, finely chopped

2 tablespoons apple cider vinegar (optional)

1/3 cup of water

Salt and pepper to taste

**Blend until creamy smooth.  Chill.**

                     Herbs for Marinade

Salad ingredients:
 
Block of extra firm Tofu, pressed, cubed

3 ripe tomatoes, cut in wedges, or 20 cherry tomatoes  halved

1/2 nice red onion, sliced and chopped

1 cup black olives, pitted

3 cucumbers, chopped

**Marinate tofu and vegetables for 4 to 6 hours in fridge (or overnight). Lightly toss before serving.**

Great with delicious fresh pita bread (easy to bake with this recipe-- nothing like the commercial stuff)


And here is a 

Greek Baked Beans recipe that

might be your next fave comfort food

Thursday, June 3, 2021

Cranberry-carob Chip Energy Balls

 

These little cranberry-carob chip energy balls are so tasty that you forgive yourself for their NOT being entirely raw vegan (the raw honey, the carob chips, the sweetened dried cranberries).  I put them together for a church function instead of the "squares" that I was requested to bring.  I'm just not a squares person.  I'm into round.  If you saw me, you'd agree that I am really into round lol.


DRY INGREDIENTS:
*1 C. Carob Chips
*1 C. shredded Coconut ground into powder in coffee grinder or high speed blender
*1 C. Oatmeal ground into powder in coffee grinder or high speeder blender
*1 C. Oatmeal, left whole
*1/2 C. Sunflower Seeds
*1/4 C. Pumpkin Seeds
*1/4 C shredded Coconut
*2 T. Flax seeds, ground into powder in coffee grinder
*1/4 C. Raisins
*1/2 C. sweetened dried Cranberries
*2 tsp. Cinnamon
*1 tsp. Sea Salt


WET INGREDIENTS:
*1/4 C. Raw Honey plus 2 T.
*6-10 pitted raw Dates
*1/4 C. Coconut Oil
*1/2 C. Water
*2 T. Almond Butter
DIRECTIONS:
*Leave Carob Chips aside until the end of these directions
*In a mixing bowl, stir all dry ingredients together thoroughly
*Blend all wet ingredients together in a high speed blender
*Pour wet ingredients into dry ingredients and mix thoroughly
*Add Carob Chips and gently mix in.

*Roll into balls (in coconut, if desired) and place on trays, dehydrating at 105F for about 3-5 hours.
To your living health!

Wednesday, June 2, 2021

Bucky Raw-nola Recipe

 This was our son's first foray into creating a densely-nutritious, sweet and crunchy delicious raw (dehydrated) granola.  

Soak the following individually in water to cover:
  • 2 C. Buckwheat groats
  • 1 C. Sunflower Seeds
  • 1 C. Thompsons Raisins
  • 1/2 C. Pumpkin Seeds

Soak overnight, drain, and rinse and soak for another 8 hours, except for the raisins.  Drain and rinse the raisins and dehydrate for 8 hours at 105 degrees F.  Add the buckwheat and the seeds to the raisins and dehydrate for about 8-12 hours at 105 degrees.

Add the following:

  • 1/2 C. Dehulled Hempseed
  • 1/2 C. organic unsweetened shredded Coconut
  • 1 tsp. organic Cinnamon

The sprouting and the dehydrating both add to the natural sweetness of the granola so no extra sweeteners need to be used


To your living health!

Tuesday, June 1, 2021

Cosmic Chocolate Chip Bliss Balls



















(Back in the day Hippie-I wrote:)
We’re going for an after-church picnic at Tofino Beach (west coast of Vancouver Island
– bring your surf board Baby) and I’ve got the Bliss Balls dehydrating away even as I type this… I have made them before and they are a huge hit… they pack a lot of power and are the perfect on-the-go snack for hikers, picnickers, etc. The recipe is from Sunflower Lord’s ebook Comfortably Raw: Chocolate. 

Also worth noting is that this blissful little confection can be made entirely gluten-free... just make sure that your oats, in particular, are gluten-free.

Enjoy!

Ingredients for BLISS BALLS:

For the Chocolate Chunks:
1/4 Cup plus 1 T. Raw Cacoa Powder
1/4 Cup plus 1 T. Carob Powder
1/4 Cup plus 3 T. Agave (or Raw Honey)
1 T. Coconut Oil

Dry Ingredients:

1 Cup shredded Coconut ground into powder in coffee grinder or high speed blender
1 Cup Oatmeal ground into powder in coffee grinder or high speeder blender
1 Cup Oatmeal, left whole
1/2 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds
1/4 Cup shredded Coconut
2 T. Flax Seeds (I use 2 T. Chia Gel– chia seed in water for a couple of hours and added into blender carafe with wet ingredients to follow)
1/2 Cup Raisins
2 teaspoons Cinnamon
1 teaspoon Sea Salt

Wet Ingredients:

1/4 Cup Agave plus 2 T. (I use Babe’s Raw Wildflower Honey)
2 T. Maple Syrup
1/4 Cup Coconut Oil
1/2 Cup Water
2 T. Almond Butter

DIRECTIONS:

  • Start by making chocolate chunks, as they will require a few hours in the freezer to freeze solidly enough not to melt into the other ingredients. Stir chocolate chunk ingredients together until thoroughly mixed
  • Spread chocolate about 1/2 inch thick on a Teflex dehydrator sheet or parchment paper. Freeze for a few hours until chocolate is thoroughly hardened, then remove Teflex sheet and cut with a knife.
  • In a mixing bowl, mix all dry ingredients together.
  • In a blender, blend all wet ingredients together.
  • Pour wet ingredients into dry ingredients and mix thoroughly
  • Add chocolate chunks last and gently mix
  • Roll into balls and place on a Teflex dehydrator sheet and dehydrate at 105 degrees F. for 3 to 5 hours

Makes about 30 balls

Delectable!

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Organic Granny's RECIPE INDEX
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