This last Saturday I was blessed to share a few fun easy recipes with a group of fun filled health seekers. We played with everything we could dig up from the garden and then some. Here is the menu of Goodies we enjoyed: Collard wraps and Lettuce wraps with A thai chili dipping sauce and a`bonus Coconut Amino dressing/dip.
First Recipe is: "The Pink Onions"
Slice thinly and evenly as you can one red onion. pack it into a glass jar and cover half way with cider vinegar after adding a dash of Sea Salt. Cover with a lid and give a good shake so as to evenly coat ll the onions. Allow to settle then cover 1/4 with Raw Agave nectar. cover with water and close the lid. Shake again until evenly mixed. Allow to sit at least 20 minutes before use. To get more pickle juice use a larger jar and allow to marinate overnight.
This recipe will work with any solid stone style fruit.
2 Lbs diced Ripe fruit
1/2 cup pink onions (packed)
pink juice to taste
add in garlic and or ginger to taste
dash of sea salt if desired
Now comes the real fun.
Once it is blended smooth you can add a dash of cayenne to just spice it up a little or if you like pulse in de-seeded, hand torn, cleaned dried chilies. California chilies are the mildest most familiar flavor.
This is a great item because you can make it taste like anything you can imagine!
Italian sausage tonight? Hawaiian BBQ? Terriyaki? Mexican? Mediterranean?
By switching up a few seasonings amazing things happen.To give this a more ethnic flavor fell free to experiment with cumin, black pepper, coriander etc.
Here is what we ate on Saturday:
4 cups sunflower seeds (RAW -Organic best)
Soaked in clean water for 4 hours. drained into a collander and rinsed. leave in the collander for 8-12 hours rinsing every 2-3 times allowing it to completely drain each time.
This should give you just a little whit nubby growing on the ends of most your seeds. By allowing the seeds to begin the germinating process you have awakened its full plant potential therefore increasing the bio-availability of the nutrients.
1/2 Cup Pink onions
1 Tbs minced ginger
2 cloves minced garlic
2 Tbs. Coconut aminos
1 Tbs. Dulse flakes (Seaweed found at co-op or Wholefoods)
1 cup diced fresh pineapple (frozen can work if thawed)
1/2 cup pink juice more or less to taste (Careful a little goes a long way)
1/2 cup diced cilantro just pulse in until mixed
Add more sweet, salt or liquid as desired to make the consistency and intensity you desire.
Simple dressing or dip
dressing: play with the ratios get to know the flavors and feel the love from playing with your food! Have Fun!!!
crushed red chilies
Fresh Raw Sesame oil
To make an incredible veggie dip soak 2 cups raw cashews in clean water 8-12 hours rinse and drain. place in a blender with 1 cup dressing. Adjust seasoning to taste, add more dressing or water as needed to thin dip for the strength of your blender.