Try New Recipes This Season!

Cauliflower rice:

• 1 large head of cauliflower
• Sea salt and pepper, to taste
• 1/8  – 1/4 cup of coconut oil
• Cilantro 1/4 – 1/3 cup finely chopped

Shred head of cauliflower in food processor. Melt coconut oil in a large frying pan on medium low heat; add shredded cauliflower, salt, and pepper. Keep turning cauliflower in oil until thoroughly heated. Before serving, mix in cilantro. Try other ingredients such as sautéed oils and finely diced vegetables. A fantastic rice replacement!

Lemon Cashew Cream Tarts

      Cashew Cream Ingredients:

• 1 cup raw cashews, soaked at least 2 hours if not overnight
• ¼ cup filtered water
• ¼ cup raw coconut nectar (or maple syrup, yacon, agave nectar)
• Pinch Himalayan crystal salt
• 1 heaped teaspoon raw coconut oil
• 1 teaspoon vanilla extract (or ground organic vanilla beans)
• Few squirts of fresh squeezed lemon juice from 1 lemon

Walnut Crust Ingredients:

• 1 cup walnut pieces (or choice of nuts)
• 4 honey dates
• Pinch Himalayan crystal salt
• Splash vanilla extract

Toppings

• handful of fresh blueberries
• Mint

Preparation:

1. Place the cashews in a bowl, cover with filtered water. Cover the bowl and allow nuts to soak overnight or at least two hours.

2. Drain the cashews and place in a blender with filtered water, coconut nectar, salt, coconut oil, vanilla extract, and lemon juice. Blend until a frosting consistency is achieved.
3. Transfer the cream to a dish and refrigerate for at least 1 hour.
4. Place the walnuts in food processor and grind into a chunky, meal consistency. Then add the dates (remember to remove the stone!) and blend until a crumby consistency that forms together when pressed (if it doesn’t, try adding another date). Add vanilla and salt and blend.
5. Take a little crust and form it into muffin/cupcake baking cups. Baking cups can be placed in a similarly sized container to help maintain shape, or used on their own if necessary. Press in middle and flute edges, or press edges into the crinkles, with higher edges than center. Make sure crust has no cracks or crumbs but is smooth, firm crust. Put crusts in freezer for about an hour or two to firm.
6. Remove the walnut cups from the freezer and take small spatula or kitchen knife to gently pry crusts loose from the wrappers.
7. Fill each walnut cup with cashew cream and top with fresh blueberries and mint or any other fruit of your choosing.

From Jason Wrobel – Certified Raw Food Chef and Culinary Instructor.  http://www.jasonwrobel.com

  
TRY SOME KHOLRABI

(pronounced coal-raw-bee)

This unusual but tasty vegetable has the delicious flavours of cabbage, radish and broccoli.  It’s available year round from your local grocery store.  Give it a try. Your body will thank you!

• a low calorie, high fibre food
• lots of minerals and vitamins, especially potassium & vitamin C
• prostate & colon cancer protective (cruciferous family)
• economical 
• keeps well in the fridge for a few days, even when cut up

Kholrabi can be used raw; just cut off the top and bottom, then the green outer skin. Can be sliced into thick pieces or grated into a salad. Most kids enjoy the crunch and mild flavour.  Keep some cut up for a quick healthy snack for the whole family.  Great with a dip too.

Kholrabi can also be cooked. Simply peel and cut into cubes. Place in ½” of boiling water, cover and simmer until soft (approx. 7 minutes).  Drain and toss with butter or olive oil, salt and pepper.  Also delicious in soup!