Organic Granny

      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.

  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

  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 Car

  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!