1/2 cucumber, peeled, seeded
1/2 cup cashew yogurt
1 garlic clove, minced
1 tablespoon apple cider vinegar
3 tablespoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon black pepper
1 Grate the cucumber flesh into a bowl. Add cashew yogurt, vinegar, garlic and mint. Mix well.
2 Season with salt and pepper. Cover and chill.
3 Serve with cucumber slices, zucchini, carrots and celery.
Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
Monday, October 1, 2007
Thursday, July 5, 2007
10. Greek Portobello Pizza
12 mini portobello mushrooms caps, stems removed
2 T olive oil
1 t sea salt
Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice
2 T olive oil
1 t sea salt
Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice
2 T water
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
9. Tri-colored Hummus with crudites
HUMMUS
2 c garbanzo beans (chickpeas), sprouted*
1/4c raw tahini
Juice of 1 lemon
1 clove garlic, minced
1/4c raw tahini
Juice of 1 lemon
1 clove garlic, minced
6 T water
1 T olive oil
1 t sea salt
1 c sun-dried tomato, soaked til soft
1 c spinach
In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.
Divide hummus into three portions, leaving one of the portions in the food processor.
Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
CRUDITES
1 T olive oil
1 t sea salt
1 c sun-dried tomato, soaked til soft
1 c spinach
In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.
Divide hummus into three portions, leaving one of the portions in the food processor.
Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
CRUDITES
Cucumber slices
Carrot slices
Broccoli
Cherry tomatoes
* Sprouting is super easy.
1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain again.
3. Now set the jar at a 45ยบ angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean. They're ready to use.
* Sprouting is super easy.
1. Place garbanzo beans in a glass jar or bowl and cover it with water. Let it soak in the refrigerator overnight.
2. Drain beans then fill with water and drain again.
3. Now set the jar at a 45ยบ angle with good air flow.
4. Continue to rinse and drain for a day or two until little white tails sprout from the bean. They're ready to use.
Tuesday, July 3, 2007
7. Greek Salad
DRESSING
1 lemon, juiced
3 T olive oil
1 t dried oregano
¼ t sea salt
ground black pepper, to taste
Place ingredients in a jar with a screw-top lid and shake to combine.
SALAD
1 head romaine lettuce- chopped
1 red onion, thinly sliced into rings
1 c kalamata olives
1 red bell pepper, chopped
1 pint cherry tomatoes
1 lemon, juiced
3 T olive oil
1 t dried oregano
¼ t sea salt
ground black pepper, to taste
Place ingredients in a jar with a screw-top lid and shake to combine.
SALAD
1 head romaine lettuce- chopped
1 red onion, thinly sliced into rings
1 c kalamata olives
1 red bell pepper, chopped
1 pint cherry tomatoes
1 cucumber, sliced
1 cup cashew feta cheese (recipe below)
In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.
FETA CHEESE
2 c macadamia nuts, soaked until soft
¼ c lemon juice
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.
1 cup cashew feta cheese (recipe below)
In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.
FETA CHEESE
2 c macadamia nuts, soaked until soft
¼ c lemon juice
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.
Subscribe to:
Posts (Atom)
