Recipes from the June potlucks

Let's all post our recipes that we brought to this potluck by clicking the Add a reply link at the bottom. (Email me if you have trouble posting to this message board.)

--Janet

Fruit Bread

3 cups Carrots, chopped (I used the thin, long, sweet carrots)
2 cups Granny smith apples, chopped
2 tbsp Agave (I prefer the dark kind)
1/2 cup Dried currants, soaked (I added enough water to cover)
1/2 tsp Cinnamon
1/2 tsp Cardamom
1/8 tsp Ground cloves
1/2 cup Flax seeds, ground, un-soaked

1. Process the carrots and apples until chopped to rice-to-pea size.
2. Add in the currants and their soaking water, the spices, and process until rice size or smaller.
3. Hand-mix this with the ground flax seeds and let sit for about an hour so that the flax makes a cohesive dough.
4. Use a big serving spoon to scoop up a portion, smooth it off the spoon, and then tap the spoon on a dehydrator sheet. Flatten it a bit if you like. I was short on time so I just put it on a mesh tray. I didn?t use Teflex.
5. Dehydrate 8 hours. In the morning, carefully pry the pieces off, flip them over, and dehydrate for another hour. They should be fairly soft and moist in the middle.


Pistachio Spreads

1 cup Shelled pistachios
enough Water to cover
1/4 tsp Salt
4 Pro-biotic pills (I used Symbion For Life)
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3 tbsp Agave
3 tsp Lemon juice (I used a Meyer lemon that had turned red inside)
3 tsp Vanilla extract
1/2 cup Carob powder
1 tsp Maca
1 tbsp Olive oil

1. Soak the pistachios for 30-60 minutes.
2. Drain and rinse the pistachios, put them in a Vitamix, cover with water, add the salt and the contents of the pills, and blend until smooth.
3. Spoon the mixture into a jar, and then let it sit overnight, covered with a towel, sitting close to the dehydrator to keep it warm.
4. In the morning, add the agave, lemon juice, and vanilla to the mixture and mix well with a fork.
5. Divide the spread mixture in an uneven half. To the lesser half, mix in the carob powder, maca, and olive oil. Let both sit on top of the dehydrator for the remaining hour.

Goji-green salad recipe:

Herb Green salad mix
goji berries (soaked for a few minutes)
pine nuts, brazil nuts or cashews
sun dried tomatoes or cherry tomatoes
ginger
garlic
chopped onions
apple cider vinegar
cold-pressed olive oil
himalayan salt
italian seasoning (sprinkle for taste)
sea vegetables (sprinkle for taste)

Cucumber Fennel Soup

Ingredients

1 cup Pine nuts
1/2 Fennel bulb
1 Cucumber (the short fat kind)
1 clove Garlic (more if you love it)
2 tsp Lemon juice
1 tsp Salt
1 Carrot, diced
2 Green onions, chopped
1 tbsp Fennel fronds, chopped

Instructions

1. Blend the pine nuts, fennel bulb, 3/4 of the cucumber, garlic, lemon juice, and salt with about 2 1/2 cups of water until smooth.
2. Strain through 2 sprouting bags. (You can save the pulp for crackers.)
3. Dice the rest of the cucumber, and add that, the carrot, green onions, and fennel fronds to the soup.
4. Add the salt, adjusting for taste.