Ingredients
2 tbsp Nutiva Organic Red Palm Oil (Dr. Raju prefers Organic Coconut Oil)
2 cups Cremini Mushrooms (sliced)
1 1/2 cups Wild Rice
1 cup Leeks (white and tender green parts, coarsely chopped)
2/3 cups Celery (sliced)
4 cloves Garlic (sliced)
1 tsp Sea Salt
3 cups Water
Instructions
Boil water (ideally in a kettle, as it will be poured into skillet).
While water is boiling, melt the red palm oil in a 9 inch heavy skillet over medium heat.
Add the mushrooms, wild rice, leeks, celery and garlic, and sauté for 5 minutes until the vegetables take on a brighter hue.
Lower the heat and slowly pour in the water, then stir in salt. Cover and simmer for 30 minutes, until all the water is absorbed.
Serve immediately as a pilaf or stuffed into your prebaked acorn or carnival squash.
Cuisine: American
Course: Side Dish
Skill Level: Easy
diet: Lactose-Free, Non-Gluten, Vegan, Vegetarian
Yield: 4-6 servings (4-6 Servings)
Prep: 10 mins
Cook: 45 mins
Ready In: 55 mins
Serves 8
2 teaspoons extra virgin olive oil
1 teaspoon grade B maple syrup
2 tablespoons freshly squeezed orange juice
1⁄4 teaspoon orange zest
1⁄4 teaspoon sea salt
1⁄2 teaspoon cumin
1⁄2 teaspoon coriander
1⁄4 teaspoon ginger
pinch of cayenne
1 cup raw walnuts
Preheat the oven to 350°F and line a sheet pan with parchment paper.
Whisk all ingredients, except walnuts, together in a small bowl. Add the nuts and toss until evenly coated. Spread mixture evenly on the sheet pan.
Bake for 10 – 15 minutes, until liquid is bubbly and reduced and nuts are aromatic and slightly browned. Let cool to room temperature, then use a metal spatula to loosen the nuts.
Avocado cream with basil:
Gazpacho:
To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. (No need to rinse the blender before proceeding.) To make the gazpacho, put all of the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth. Taste; you may want to add a pinch of salt or a bit of maple syrup. Pour into small glasses and garnish with the avocado cream.
Makes about 20 Truffles (2 per person)
Coating: 2 tablespoons shredded coconut and 1 pinch of salt
Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
Coarsely grind the walnuts in a food processor, then add the dates, cocoa powder, vanilla, salt, and process for a minute. Then, add the chocolate mixture and process until smooth, another 1 minute. Transfer to a bowl; stir cherries into the chocolate mixture. Cover and chill for approximately two hours, until firm.
Meanwhile, prepare your coconut walnut coating. In the food processor with a clean, dry bowl, grind the walnuts, coconut and salt into a fine meal, then scatter on a large plate.
In a food processor add the cumin, paprika, garlic, cilantro or basil, mint, parsley, olive oil, lemon juice, water and salt. Combine until well blended. Taste; it might need an extra squeeze or two of lemon.
Served with jicama sticks spritzed with lime Yield 1 cup
In a medium size bowl, mash the avocado with a fork and add the red onion, lime juice, sea salt, cayenne, cilantro, mint and 2 tablespoons of pomegranate seeds and combine well. Garnish with the remaining pomegranate seeds.
Serves 6
Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed.
