Cooking Group Recipes

Thursday night, Lindsay's dinner group came over to learn some healthy recipes and we put them to work right away on these easy tasty dishes. Recipes:

Basil Nut Dip 4 cups basil

4 brazil nuts (raw)

6 almonds (raw) 2/3 cup cashews (raw)

olive oil

Blend very well in high powered blender. Add olive oil as needed to moisten. Serve with raw vegetables. (We also served with black sesame brown rice crackers)

Farmer's Salad

3 heads lettuce (we used hydroponic b/c freshest available), torn

1 large cucumber, chopped

1 green pepper, chopped Spring Ramp Dressing

8 ramps, roots cut off, chop and soak to remove dirt

1/4 cup olive oil

1/4 cup aged balsamic vinegar

Blend very well until smooth.

Shitake Mushrooms 2 cups whole mushrooms, with very end (dirty end) of stem trimmed off1 tablespoon olive oil

1/2 teaspoon soy sauce (low sodium wheat free tamari)

1 teaspoon sesame oil

In a saute pan over medium heat, heat olive oil. Add mushrooms, soy sauce and sesame oil, stir. Adjust amounts according to taste. Cook about 3-4 minutes. Steamed Spring Rolls

Mung bean sprouts

Carrots, julienned

Celery, julienned

Cabbage, shredded

Fresh ginger, peeled and thinly sliced Rice paper (Vietnamese spring roll wraps, from dry aisle) Soak rice paper in bowl of warm water, one piece at a time. Spread on plate, load with vegetables and roll. (We used my steam oven with steam trays but I suggest greasing a rack and placing it in a large wide saucepan, place spring rolls on rack and put water underneath in pan, cover and steam a few minutes so vegetables soften. Also note, these can be fried in peanut oil or coconut oil if you are feeling decadent!)

Dipping Sauce for Spring Rolls

1/4 cup fresh ginger, peeled and very thinly sliced

1/2 teaspoon soy sauce (low sodium wheat free tamari)

1 tablespoon aged dark balsamic vinegar

1/3 cup, water

stir together and let sit

Saffron Rice

1 package short grain brown rice 1 teaspoon saffron threads

Add saffron and rice to water. Cook according to directions.

Asparagus

Just plain steam it. Can be dipped in basil dip or spring ramp dressing.

Peanut Date Bars Use ratio of 1/3 dates 2/3 peanuts (unsalted, dry roasted)

Add a little water, just enough to get it to blend.

Blend until chunky or smooth or until motor burns out on you blender:)

Place in casserole dish, wet hands and pat down. Cut into squares.