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 a coffee grinder or high-speed blender *1 C. Oatmeal ground into powder in a coffee grinder or high-speed 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 a 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

  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!

(Back in the day Hipper-Me 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 S

  My hunch was that thistles are probably full of nutrients-- chlorophyl for sure-- and that they would be a nutritious, albeit somewhat bitter, addition to a smoothie.  I didn't think that they would be easy eating in a salad or a sandwich (similar to stinging nettles in that respect). And then I ran across this very interesting video by Victoria Boutenko's son Sergei, who was traveling the world and presenting workshops on wild edibles.  I'm pretty impressed with what he has to say.   He mentioned some fruits that he would choose to blend with the thistle.  He also stated that peeling the stem back exposes a tasty stalk that can be chopped and used in salads like celery or cucumber (has the potential to taste like either of these).   Since I also have a fair representation of thistle in my backyard I believe that I will do a little exploring.  If I come up with any really amazing recipes, I will post them here. Some notes on the healing and values of the  Silybum Marianum

  Plant-based cheesecake cookie snack After making a nice tofu Mayo with no oil, no refined sugar, or salt, I began to think of the possibilty of making a similar spread with a cheesecake flavor.   And while I was at it, why not put together an SOS (no salt, oil or refined sugar) plant-based cookie to slather the cheesecake spread on. Ingredients Cheesecake Spread 500g /16 oz. firm tofu Juice of 1/2 lemon 2 tablespoons Simply Organic lemon flavoring 2 -3 tablespoons maple syrup (optional) 1 teaspoon vanilla (optional) Snack Cookies 2 cups quick oatmeal 1 cup unsweetened apple sauce 1 tablespoon maple syrup 2 teaspoons cinnamon 1/2 cup walnuts, chopped 1/2 cup medjool dates, pitted and chopped    perfect PERSONALIZED PUZZLE......                  SHOPETSY  (CLICK ON HEART) Method Cheesecake Spread (9-12 tablespoons) 1.  Drain and press extra water from tofu.  Cut in cubes and put in bowl of food processor (or blender carafe) with other ingredients.   2. Pulse until smooth and creamy.