Recipe of the Month

if you don't see the current month, just e-mail us and say,
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Feb '08

Joshua's Amazing Pistachio Cookies
2 cups pistachios fine ground
1 cup pistachio chunked
1 cup almond meal (no skin) fine ground
1 tsp vanilla
1 tsp cinnamon
2 pinches of salt
2 heaping tlb. of raw almond butter
6 tlb. maple syrup
6 tlb. agave
2 tlb honey

Mix well in a big bowl. Roll into little balls then press flat between your hands to make the perfect little cookie shape.

Optional: have a bowl of sprouted buckwheat flour to lightly batter each cookie

Place on trays with teflex sheets or parchment paper. Place in the dehydrator for about 12 hours on 115 degrees.

Store in the fridge.

Variation:
Replace the pistachios with pecans

Jan '08

Hummus
2 cups cooked chick peas
1 cup roasted tahani
1/4 cup lemon juice
1/4 cup olive oil
3 cloves garlic
1 cup water
1/2 tsp. salt

December '07

Mung Bean Soup
This is one of those soups that are create as you go depending what you have...
1 - 2 cups sprouted mung beans
1 - 2 potatoes or yams, any kind
1 cup of chopped veggies (broccoli, carrots, celery, etc..)
some garlic and onion
enough filtered water to cover the veggies
Cook on low heat for 20 - 30 min.
Blend in Vita Mix or blender on high
add water if needed
Then ad 1 - 2 tsp miso (more of less to taste)
dash of olive or flax oil
blend again
Enjoy!

October '07

Deep Tonic (aka Chocolate Milk)
1 cup herb tea like Spring Dragon or other longevity type of tea
Plus add herbs from the tea bag
1 cup of nut milk
1 scoop of Tonic Alchemy
8 caps of sho wu
1 Tlb.of Toco's
1 Tlb.coco or carob powder
1 tsp vanilla extract
2 tsp honey
coconut water and/or meat (optional)
Aloe Vera (fresh gel)

Optional: some berries or lethcin and/or herbal tonics like seven mushroom
Can be served warm or room temp

Blend in vita mix on high

September '07

Morning Lemon Tonic - Wake Up!
Anti - Inflammatory
serves 2

make 1 cup of herbal tea
(your choice of green, feverfew, tulsi or your favorite detox/morning herbal tea - steep for at least 10 min.)
1 lemon, peeled
(if you don't have a Vita-Mix, remove the seeds)
2 tablespoons flax oil
1 inch chuck (or larger) of fresh ginger and/or turmeric - chopped
(peel ginger or turmeric, if desired)
1 - 3 inch twig of fresh rosemary
(take off twig and chop up a bit)
1 small hand full of fresh mint, parsley, oregano, cilantro or other green herb you have.
1 teaspoon of honey - optional

Put everything in your Vita-Mix or blender
Blend on High for 1 minute
Add as much water as you like for desired taste and consistency

This drink was inspired by the book: Beyond Aspirin

March '07

Banana Polenta
Serves 10
2c. polenta
4c. water
4c. soy milk
1 tsp. salt
6 c. sliced bananas
1/3 c. honey
1 tsp. vanilla
3 TB Earth Balance margarine
Boil the salted water and soy milk, add polenta slowly and stir constantly for 3 minutes. Reduce to simmer, add half the bananas and stir occasionally until done (about 30 minutes). Add the remaining bananas, honey, vanilla and margarine; serve hot immediately.

April '05

Chocolate or Carob Birthday Cake
Dry Mix:
1 1/2 c. flour
1/2 c.chocolate or carob powder
1 t. baking powder
1/2 t. baking soda
pinch salt
1/2 t.. cinnamon (or use 1 tsp. for carob cake)
1 t. Inka grain powder (for carob cake only)
Wet Mix:
4 oz Silken tofu (firm)
3/4 c soymilk
3/4 c maple syrup
1/2 c oil
2 t vanilla
1 t. apple cider vinegar

Moose Frosting
1/4 cup soy milk – heat in small pot
1/4 pound semi-sweet chocolate (or carob) chips melt in double bloier
add hot soy milk to chocolate
Place in blender:
14 oz. firm silken tofu
1/8 c soy milk
1/8 c maple syrup
blend well then add
soy milk and chocolate mixture
1 t vanilla
1/4 t. orange zest, chopped very fine – optional
or raspberry or orange or hazlenut extract
(or mint for carob)
optional: put raspberry jam between layers
oil pan and place a piece of parchment paper or paper towel at the bottom on pan.
Bake at 350 for 15 – 20 min.
Let cool at least 30 min. then flip out of pan and contiue to cool or rack or use saran wrap
Wait until the cake is completely cool before you put on the frosting. Place frosting in frige to cool, while cake is cooling

February '05

Scrambled Tofu
Serves 6
Serve with tomatoes, sliced peppers and/or sprouts on toast or pita bread

1/3 cup nutritional yeast
1 tablespoon onion - fresh, flakes or powder
1 tablespoon garlic - fresh or powdered
1 teaspoon curry powder
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt, or to taste
1 pound firm tofu (2 cups)
1 tablespoon tahani
1/4 teaspoon oregano
1/4 teaspoon basil
a splash of tamari
a few sliced mushrooms - optional

Directions
1. Dry roast the yeast, onions, garlic and curry in a cast iron pan, stirring constantly until you can smell the yeast roasting
2. Reduce heat to medium, add olive oil and salt
3.. “Smoosh” in the tofu with a potato masher. You may need to add a little water to keep it from sticking to the bottom of the pan
4. Stir in Tahini, oregano, and basil and adjust the spice to taste
5. Let simmer until the water has been absorbed and the spice have
“mingled their flovors”
6. Add a splash of tamari and cook until the desired consistency has been achieved. If using a cast iron pan, turn the heat off a bit early as the stored heat of the pan will continue cooking the scramble.

Serve with toast and/or your favorite veggies

January '05

Rice Pudding
Preheat oven to 350 degrees
1 1/2 cups vanilla soy milk
1/2 cup rasians or other dried fruit
a pinch of sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon nutmeg
1/4 teaspoon lemon rind
1/4 cup honey
3 cups cooked brown rice or quiona
(left over brown rice and/or quinoa works great)

1. Heat soymilk, rasians, salt, lenon rind and spices in a pot
Simmer for 3-5 min to soften rasians
2. Combine with cooked rice or quinoa in an 8 inch square baking dish
3. Bake covered for 30 minutes
4. Optional - top with dried shredded coconut or granoal

December '04

Monkey Madness with Mojo
Ultimate pre or post work out drink. I use this list during the winter / spring time.
2 bananas, 1 scoop of frozen berries
1 scoop of Maca
1 scoop of
hemp seeds or other seeds
1 scoop of spirulina
1 tiny scoop of bee pollen,
1 scoop of Super Green Power mix
2 scoops of Red Star Nutritional powder,
2 dates with pits removed
4 ice cubes
in a base of FRESH pure Apple Juice - about 12 oz. + 4 oz of pure water.
Blend for 60 seconds.
This power drink will send you through your day with such energy and
bounty - you will not know what you did before you had this EVERY morning.
The list to get at the health food store is extensive and will be about $100 - for a month
supply - and worth every cent.

Other Great Food To Make...

November '04
Corn Salsa

6-8 medium ears of corn, decobed
4 medium tomatoes, finely diced
1 red or yellow bell pepper, finely diced
1/2 tsp. cayenne (more to taste)
1 tsp. Celtic sea salt
Fresh ground black pepper to taste
1 clove garlic, pressed
1/4 cup chives, finely chopped
1 tlb. olive oil
2 tsp. lemon juice
1/4 cup fresh cilantro, de-stemmed and finely chopped


Mix well, then remove 1 cup of salsa and blend in blender.
Fold this mixture back into salsa.

October '04

Serve at room temperature.

Macnut / Rosemary Potato Salad
Yeild: 18 cups

10 large potatoes (boiled and diced)
4 large carrots (5 cups shredded)
3 cups diced and roasted Macnuts
3 cups Nanoayse
1 Tablespoon sea salt
1/2 tablespoon white pepper
3 tablespoons Fresh and Finely chopped Rosemary

Mix well in a large bowl, garnish with sprigs of parsley and serve

September '04

Baked Tofu
Serves 6 - 8 people

On the bottom of a glass baking dish place the following:
1 tablespoon grated ginger
4 tablespoons raw apple cider vinegar
2 tablespoons safflower oil
4 tablespoon braggs, tamari or soy sauce
3 cloves of crushed garlic

Slice about 3/4 pound of firm tofu into 1/2 inch thick sliced.
Cove the bottom of the baking dish with one layer of this tofu

On the top of the tofu place the following:
1 tablespoon grated ginger
4 cloves or crushed garlic
4 tablespoons braggs, tamari, or soy sauce
2 tablespoons safflower oil
2-3 tablespoons water
4 tablespoons raw apple cider vinegar
2 tablespoons nutritional yeast

If possiable, let the tofu sit in the maranade 2-4 hours before baking
Cover with top or foil and bake for 1 hour at 350 degrees
Optional: Sprinkle with 2 more tablespoons of nutritional yeast just 5 min. before removing the dish from the oven.

Aug '04

Tomato - Cucumber salad
Serves 6
use a large flat platter
arrange alternately in circular rows on platter:
1 cucumber - peeled and sliced med. to thin
2 large red tomato - sliced
sprinkle the following evenly over salad:
2 or 3 yellow tomatoes - cubed (optional)
very tiny slivers of red onion about 1 tablespoon
sea salt 1/4 teaspoon (shake salt all over salad - about 2 passes over salad)
white pepper- same as sea salt
1 1/2 teaspoon Italian seasoning
12 - 15 basil leaves slivered
Last, drizzle the following:
drizzle olive oil (approx. 2 tablespoons)
drizzle lemon juice (approx. 1 tablespoon)

July '04

Seaweed Salad
Serves 5-6 people
Soak 1 oz. of Hijiki (or wakame) in hot water for 15-20 min. Strain and rinse with cold water.
Blot moister with a paper towel - cut into smaller pieces if necessary. Makes approx. 1 cup (packed)

1 cup finely peeled and finely slice (slivered) egg plant, sauté eggplant in 1/2 teaspoon sesame oil and 1 teaspoon water for 3 - 5 minutes
1 cup cooked or sprouted quinoa
1 cup grated carrot
1 oz sesame oil
2 tablespoons Tamari or soy sauce
2 tablespoons brown rice vinegar
2 teaspoons sesame seeds
pinch of salt - to taste

Mix all of the above ingredients in a bowl
Serve on plates over steamed vegetables or a bed of lettuce
For garnish: Sprinkle sesame seeds on top

June '04

Miso Soup
serves 5-6 people
boil 6 cups water
Add:
1/2 onion chopped
1 tablespoon vegetable oil
2 tablespoons tahini - optional
1 teaspoon braggs or tamari
dash of celtic sea salt - to taste
cook for about 5 - 8 min.
turn heat off
then add 8 teaspoons miso
(pre mix the miso in a little hot water before added it to the pot)
garnish with tofu or green onions, or something green

May '04

Homemade Chai
Ingredients
2 1/2 quarts of water
25 black peppercorns (organic)
20 whole cloves
3 sticks cinnamon
25 whole cardamom pods, crushed or split open
10 slices of fresh ginger root, about 1/4 inch thick
1/2 teaspoon decaf black tea leaves (do not omit!)


Directions
Bring water to a boil. Add peppercorns, cloves, cinnamon, cardamom pods and ginger root. Return pot to a boil, reduce to a medium simmer, and let cook for 35-45 minutes. Take tea off of heat. Add decaf black tea leaves and allow to sit for 15 minutes, up to overnight for deepening of flavor.

Strain liquid and serve hot. Tastes great plain, or with soy milk and/or honey for a sweeter chai taste. Store unused tea in a pitcher in the fridge and heat up leftovers whenever the urge strikes. Makes about 2 quarts.