Posts made in October, 2013

Spaghetti and MEETballs with Zucchini Noodles – Raw / Vegan

MEETBALLS 16 oz     raw Almonds (soaked pealed) 3 oz      sun dried Tomatoes 1/4 cup   raw Sunflower Seeds 1 Tbsp    fresh Rosemary 1 tspn     Sea-Salt 2 cloves  Garlic 2 Tbsp     CamelinaGold oil 1 Tbsp     CamelinaGold seeds (soaked in 2 tbsp H2o) 1/8 tspn   Turmeric Process until binds together…add splash H2o if needed… use small ice cream scoop to portion size… and roll into tight balls…Dehydrate for 5 hours at 105*f… use spirilizer to make zucchini noodles…   SAUCE 3 large    Heirloom Tomatoes 1 clove   Garlic 1 oz         sun dried Tomatoes 2 Tbsp    combo- Rosemary/Basal SeaSalt to taste and black pepper *Submitted by Robert Krause, Portland...

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Brussel Sprout Slaw with Camelina Gold

Ingredients 1 pound brussel sprouts, trimmed and shredded 1 carrot, shredded ½ small red onion, shredded 1 apple, shredded ¼ cup camelina oil 2 tablespoons apple cider vinegar Salt to taste Roasted almonds, sliced Directions 1.  Combine the first four ingredients in a medium size bowl. 2.  Whisk together camelina oil, apple cider vinegar and salt. 3.  Pour dressing over salad and toss. 4.  Place in refrigerator for 2-3 hours. 5.  Top with almonds before serving. **The vinegar will help to tenderize the vegetables and aid in digestion** Recipe by Andrea Withey...

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