Recipe(s)

Thanks everyone for such a wonderful class Saturday, I enjoyed the time we spent together, and speaking with you. Please try the recipes I prepared, and you enjoyed...thank you for the positive feedback, and I look forward to seeing you again.

Smoked Pine Nut Farmer's Cheese-you can make a fermented cheese with any nut or seed, and really change up the seasoning, and additions to flavor it any way you desire. Rene Loux created this recipe in her book "The Balanced Plate", and also gives a recipe for a quick version without the fermentation process. If you don't have this book, I highly recommend it...

2 Lapsang Souchong tea bags
3 cups hot filtered water (steep tea bags in water 5 minutes)

3 cups pine nuts (ok to sub 1 1/2 cup cashews but soak in 2 cups water for 1 hour, drain and proceed)
2 tbs white miso (mellow white, chick pea, and brown rice work well)
(place nuts, tea, and miso in blender or food processor, and process until smooth. Place in colander lined with cheese cloth over a large bowl to catch the liquid(whey), and leave out in a warm place 8-10 hours. If still moist, press and extract more liquid. Place in a bowl and mix in by hand-
1 1/2 tbs lemon juice
2 tbs coconut butter (oil) or olive oil
smoked or non salt to taste (celtic, sea, himalayan)

ENJOY! I will post more later or tomorrow....Rawjen

9-22
Chocolate Pudding (mousse)
2 cups Haas avacado
1/2 cup maple syrup/agave nectar, or date paste
2 tbs coconut butter (oil)
1-2 tsp vanilla extract
1 cup cocoa powder
(renee adds 1 tsp balsamic vinegar, and 1/2 tsp nama shoyu-nice addition, and works well without as well)
Serve with Raspberries or make your fav. raw pie crust and fill. Chill before serving (if you can wait that long!) YUM

Massaged Greens
6 cups chopped greens (I used Lacinato Kale, Chard, and Spinach)
2 tbs Olive oil
1 tbs Flax oil-or another tbs Olive
1 tbs umeboshi plum vinegar/or lemon juice
2 tsp nama shoyu
1 tsp agave nectar
2 green onions chopped
1-2 cloves garlic pressed, and chopped
2 tsp finely grated or chopped ginger
salt to taste
optional, chopped fresh, or a few pinches of dried herbs

Toss the greens w/salt. I combined all liquids and then added to greens and massaged, Rene adds them separately to the greens. Either way is awesome. Just think of how much everyone enjoyed these greens, and between 28 people we only consumed 4-5 tbs of dressing! Dressing makes up for a large amount of what people normally consume on a salad, and not usually comprised of healthy ingredients. Enjoy your greens!