Pine Nut Yogurt-To see Dorothy make pine nut yogurt, go to: http://www.youtube.com/watch?v=yFOqLHaISHo

1 cup pine nuts
3/4 c. filtered water
additional filtered water for soaking

1) Soak pine nuts overnight in filtered water. Drain, rinse, and
let sprout for 8 hours-12 hours

2) Rinse again. Put the nuts into a blender with water and blend to a fine cream.

Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to
5 days in the refrigerator.

2-3 T apple cider vinegar or your seasoned rice vinegar
2 T Coconut Aminos, Bragg’s amino acids or Soy Sauce
1/2 tsp. grated ginger
2 garlic cloves, minced
1/2 jalapeno pepper or 3 pepperoncinis, minced
2 green onions, minced
1/4 c. dried cilantro
Mix all and pour over wild rice dishes with Chinese vegetables!

 Lemon Chutney

http://www.101cookbooks.com/vegan_recipes/

Molly notes that because you use whole lemons here, you’re going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don’t have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.

1/4 cup / 1 oz / 30g finely chopped shallots
3 small lemons (4 to 5 oz each)
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint

Transfer the lemons to a food processor fitted with the chopping blade. … Drain the shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it’s too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.

Makes about 1 1/2 cups.

Adapted from Molly Steven’s All About Roasting: A New Approach to a Classic Art, W. W. Norton & Company, November 1, 2011

Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it.It’s rich, but a little goes a long way.

1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

Makes about 2 1/2 cups.

Prep time: 5 min

raw chocolate mousse…

http://rawtransformations.blogspot.com/2008/11/raw-chocolate-mousse.html

Finally got around to using that Irish Moss in my cupboard and made some delicious Raw Chocolate Mousse from the Cafe Gratitude Cookbook, ‘I Am Grateful.’. It was delectable and delightful. My temporary roommates are all now cacao-addicted. Here’s the recipe:

1 oz. Irish Moss
1/2 cup water
4 cups almond milk (better if you make your own, though you can get some store bought)
1/2 cup date paste (you can make your own by blending pitted dates)
3/4 cup agave
pinch of salt
splash of vanilla
3/4 cup raw cacao powder
3 TB lecithin
1 cup coconut butter

Directions:

Blend soaked Irish moss and water extremely well.(One of the reasons why a Vita-mix or other high speed blender is ideal.)
Add all the other ingredients, except the lecithin and coconut butter.
Keep blending until the mixture is smooth.
Add lecithin and butter and blend another 30-40 seconds.
Pour the mousse into cups and decorate with flower or cacao nibs.

AtV Staple Recipe: Brown “Rice”

http://www.addictedtoveggies.com/2010/07/atv-staple-recipe-brown-rice.html?m=1

from her cleanse recipes on Redbook Magazine

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Breakfast: Mango with coconut water
2 ripe mangoes, peeled and cut into pieces
1 cup coconut water
2 tbsp dried and shredded coconut flakes
Zest and juice of 1 lime
1⁄2 tsp cardamom powder
Handful of ice cubes (optional)
1 scoop chocolate or vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior or Lifetime Life’s Basics) (optional)
1 tbsp ground flaxseed (optional)

Blend and enjoy.

Makes 1 serving

On youtube - http://youtu.be/qkLLsbgJ-DY

This is the cranberry sauce that satisfies…something perfectly fruity, a little bit tart, perfectly sweet….and no added sugar or taste of the can. You can also make it into a great green shake by adding 2 stalks of celery or a cucumber, and maybe a frozen banana. All my guests love it at Thanksgiving, raw-foodists and meat-eaters alike! Enjoy.

Ingredients:

2 c. cranberries

Juice of 1 orange, or a whole orange or tangerine

1 apple

1 c. dates, soaked 10 minutes

Instructions:

Put all in the blender or food processor and blend with a little water. Eat by itself, on top of a sliced banana, or on top of raw stuffing!

on youtube -t: http://youtu.be/-QRJ403psbg

Stuffing-The original recipe is from Matt Amsden’s RAWvolution a, one of my favorite raw food creators. Better make double, because visitors and family start smelling the warm, comforting smell of sage and your stuffing goes fast! Serve with raw orange-date- cranberry sauce!

Ingredients:

1 c soaked raw walnuts* – finely ground in food processor
1 c soaked raw pumpkin seeds* – finely ground in food processor
1 c soaked raw sunflower seeds* – finely ground in food processor
1/3 c chopped yellow onion
3/4 c diced celery
1 c chopped mushrooms, briefly marinated in 1 or 2 Tbs Nama Shoya or coconut aminos (D)
2 Tbs olive oil
1/4 t sea salt
1/2 t black pepper
1 1/2 tsp sage
1 1/2 tsp thyme
1 1/2 tsp kelp

Instructions:’ Soak the nuts and pumpkin  seeds in pure water for 2 to 4 hours, then drain and dry. Sunflower seeds for 12 hours, sprouting for 12. In a mixing bowl, combine all of the ingredients, mix well, and serve now, or   Dehydrate 105 degrees for 4 hours until warm.

Tarragon, also known as dragon’s wart, is used especially in French cuisine where it is called the ‘King of Herbs’. There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour. Russian tarragon  has a milder and weaker flavour yet it may be better for salads. Recently studies proved that one of the components of tarragon is eugenol, which is in fact a strong anaesthetic and pain reliever. T he Greeks used tarragon to treat toothache. It is an excellent source of iron, calcium and manganese. Tarragon is mainly used to treat stomach disorders and also acts as a mild anaesthetic and sedative.

Tarragon Dressing- on youtube – http://youtu.be/v-maIZdmKDg
Makes about 1 cup.

Ingredients:

¼ cup Dijon mustard
¼ cup water/coconut water
2 T lime juice
2 T sweetener – Stevia, honey, maple syrup, coconut syrup
2 T dried tarragon
½ teaspoon garlic powder
½ teaspoon sea salt

Instructions:

Blend all ingredients or whisk by hand until well combined. Toss with a beautiful salad or mixed masala bowl.

http://www.helpwithcooking.com/herb-guide/tarragon.htmlTarragon is also said to:

• Stimulate the appetite and therefore can help treat eating disorders such as anorexia and bulimia.
• Numb aches and pains due to its anaesthetic properties.
• Act as a mild sedative and sleep inducement.
• Treat hyperactivity and promote calmness, especially when taken as a tea.
• Aid digestion, particularly the break down of meat fats and proteins.
• Release and flush out toxins from the body.
• Relieve stomach cramps, indigestion, wind and colic in babies.
• Ease menstrual pains.
• Alleviate rheumatoid and arthritic pain.
• Act as a laxative and relieve constipation.
• Help depression if taken with fennel.
• Help people with heart problems and obesity if taken as a substitute for salt