Treats!
Chard~ Cinnamon Apple Style
½ cup almonds soaked overnight, rinsed and drained
¼ tsp. cinnamon
¼ tsp nutmeg
1 tart apple cut into ½ in chunks
1 bunch chard stems removed and cut into ribbons
3-4 Tbsp water
1. Heat water in a skillet and add the spices. Add apple chunks next and sauté a few minutes.
Add chard gently and stir. Add water, cover and lower heat to steam chard. Chop almonds and mix in before serving.
Coconut-Quinoa Cakes
½ cup dry quinoa
¼ cup brown flaxseed, soaked, crushed
2 tbsp water
½ cup dried cranberries, diced
2 tbsp lime juice
3 tbsp. shredded raw coconut
Soak the quinoa overnight in water. Drain, rinse and add to 1 1/3 cups water. Bring to a boil, turn heat down and simmer 15 minutes. Should measure to 2 cups cooked.
Crush the flaxseed between a flat cup bottom and a flat bowl bottom or run through a food processor or grinder. This will allow it to bind to the other ingredients.
Combine all ingredients well. Make patties that are about 1 heaping Tablespoon each. Bake at 420 for 20 minutes.
Hot Breakfast Quinoa
1 cup quinoa, rinsed
2 cups water
1 tsp cinnamon
½ cup dried apricots, diced
¼ cup soaked, sliced almonds
maple syrup to taste
Soak the quinoa overnight in water. Drain, rinse and set aside. Bring the water to a boil and add the quinoa. Reduce heat and simmer for 15 to 20 minutes until liquid is absorbed. Add the other ingredients and mix well. Drizzle with maple syrup and serve hot.
Jeweled Red Quinoa
1 cup red quinoa
2 cups water
1/2 cup dried cherries, plus extra for garnish
1/2 cup dried apricots, coarsely chopped, plus extra for garnish
1/2 cup pomegranate seeds, plus extra for garnish (in the off seasons you can add chopped grapes or dried cherries instead)
1/2 cup raw, soaked pumpkin seeds, chopped, plus extra for garnish
1/2 teaspoon fresh minced ginger
1/4 teaspoon cardamom
Maple syrup to taste
1. Rinse quinoa and add to water in a large pot with a tight-fitting lid.
2. Bring to a boil, stir once, reduce heat, cover and simmer 20 minutes.
3. Do not remove lid. Remove from heat and set aside covered, for 10 minutes.
4. Stir in all other ingredients, reserving extras for garnish.
5. Let cool to room temperature, serve heaped on a platter garnished liberally with dried fruit, pumpkin seeds, and pomegranate seeds. Drizzle with maple syrup.
Almond Milk
Soaked Almonds
Water
Flavor of Choice (organic vanilla, orange extract, cinnamon, etc)
Maple syrup
Add almonds and water to blender in 2 to 1 ratio (i.e. 2c almonds, 4c water) and liquify, add flavor to taste. Sweeten to taste with maple syrup.
Some people use a nylon mesh 'nut milk bag' to strain the solids out.
Ice Cream
2 or 3 frozen bananas
½ cup fresh or frozen blueberries
Insert the “blank” instead the screen in your Champion juicer and run the peeled frozen bananas through mixing in the blueberries as you go. Yummy!
Almond Pie Crust
1 ½ c almonds, soaked
1 ½ sunflower seeds, soaked
½ cup fresh coconut, grated
1/3 c dates
4 tbsp almond butter
2 c water
Grind sunflower seeds into a meal
Place almonds and water into blender and blend until creamy
Add coconut, dates and almond butter, blend
Pour into a bowl and mix in seed meal bit by bit until crust like consistency is reached
Press into pie dish and refrigerate for several hours
Banana Date Pie Crust
1 ½ c banana chips
1 ½ dates, pitted
1 c dehydrated pineapple
½ c fresh coconut
Grind banana chips in food processor
Add pineapple, dates and coconuts, mix 2-3 minutes, ingredients will begin to form a ball
Place dough into a 9 in. pie dish and press out
Fresh Strawberry Pie
Crust:
2 c almonds, soaked
1 c. dates, pitted
½ tsp vanilla
Finely chop nuts in food processor
Add dates and vanilla and blend well
Press thinly into pie dish
Binder:
½ pt. large ripe strawberries
5 dates, pitted
2 ripe bananas
1 tbsp fresh lemon juice
Blend all ingredients
Fruit Filling:
1 ½ pt large ripe strawberries, cut into quarters
8 large strawberries, sliced
zest of 1 lemon
Fold cut berries into binder and fill shell
Decorate with sliced strawberries and lemon zest
Cover and refrigerate for at least an hour
Fruit Pie
2 ripe bananas, sliced
2 ripe bananas, peeled and frozen
3 kiwis, sliced
¼ pineapple, sliced
2 pts strawberries, sliced
Make a pie shell
Layer bananas, kiwis, pineapple and half the strawberries in the pie shell
Combine the rest of the strawberries and frozen bananas in blender and blend till creamy
Pour over the fruit
Serve immediately or freeze
If freezing, thaw slightly before serving
Date Coconut Rolls
2 c dates, pitted
1 c shredded coconut
Use an “S” blade in the food processor and grind dates to dough-like consistency
With wet hands, shape into logs
Roll in coconut
Peaches N More Pie
8 nectarines or peaches, peeled and sliced
½ pt blueberries
½ pt raspberries
1 kiwi
2 c apple juice
2 tbsp agar agar
Mix sliced nectarines with berries and put in pie crust of your choice
Heat apple juice to dissolve agar agar, cook several minutes stirring constantly
Remove from heat and allow to cool slightly
Pour over fruit and refrigerate at least two hours
Crust: 1 c dates, pitted and chopped
1 ½ c almonds, soaked
½ c golden raisins
Rinse nuts and mix with fruit in food processor
Press into a pie dish
Filling:
3 frozen bananas
1 pt frozen berries
Mix in food processor and pour into pie crust
Top with fresh berries and serve
Almond Cookies
2 c. almonds, soaked
1 c shredded coconut
½ c maple syrup
Grind almonds into a fine meal
Mix in maple syrup
Roll into balls
Roll in coconut
Chill and serve