Raw apple cider vinaigrette

Raw Apple Cider Vinaigrette

by Meghan

Yield: 1 dressing bottle

Total Time: 5 minutes

INGREDIENTS:

2 garlic cloves, minced
2 Tbs Dijon mustard
1/2 cup raw apple cider vinegar
4 tablespoons fresh lemon juice
3-4 Tbs raw honey
2/3 cup extra-virgin olive oil
salt and pepper, to taste

DIRECTIONS:

Combine all ingredients in blender. Store in fridge for up to one week. Shake before using.

Vietnamese fresh spring rolls

VIETNAMESE FRESH SPRING ROLLS

by Blue Dragon

Yield: 16

Total Time: 30 minutes

INGREDIENTS:

1 c stir fry rice noodles

16 spring roll wrappers

16 lettuce leaves (chopped)

4 small carrots (cut in shreds)

1 package bean sprouts

mint and cilantro for taste

DIRECTIONS:

1. Cook rice noodles according to directions. Refresh under cold water, drain and chop.

2. Prepare the spring roll wrappers one at a time by placing them in water for 15-20 seconds. Gently lay on wet towel

3. Place filling in the middle of each wrap, fold and roll. Serve immediately with dipping sauce.

Raw Lemon & Date Balls

RAW LEMON & Date Balls

by Robyn

Yield: about 50

Total Time: 30 minutes

INGREDIENTS:

1 c wet almond pulp (leftovers from making almond milk)
2 c hazelnuts
2 c dates (pitted and soaked)
2 lemons (zest and juice)
shredded coconut (enough to roll the balls in)
pinch Hamalayan/Celtic sea salt

variations:

DIRECTIONS:

Put all ingredients in high speed blender. You may have to half the mixture as it can be too stressful for the blender. Process until mixture becomes sticky. Transfer to a bowl. Use ice cream scoop to make same size balls. Half and Roll in shredded coconut.

Chocolate Pompoms

CHOCOLATE POMPOMS

by chocolate-covered Katie

INGREDIENTS:

1 bag chocolate chips

1 tsp coconut oil

fresh pomegranate seeds 

ice cube tray

DIRECTIONS:

Melt chocolate chips. Add coconut oil. Place some chocolate in the bottom of each mold. Place some pomegranate seeds on top. Finally, cover the seeds completely in more chocolate. Freeze to set the chocolate covered pomegranate candies. Keep in fridge.

Broccoli Quinoa Casserole

BROCCOLI QUINOA CASSEROLE

by Miryam

Yield: 5 servings

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS:

2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium chicken/vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp salt
2 tsp arrowroot powder
2 cups fresh organic spinach or greens mix
12 oz or more mozzarella cheese
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped

DIRECTIONS:

Preheat the oven to 400F.

In a 9x13 rectangular dish, place the quinoa and green onions. In the meantime, place the broccoli in a large steamer and steam for 4-5 minutes. Set aside. 

Mix the vegetable stock, pesto, arrowroot powder and salt in a large mixing bowl. Heat mixture until it boils. 

Add the vegetable stock to the quinoa followed by the spinach or greens, parmesan cheese and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. 

I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.