Creamy Chocolate Parfait

CREAMY CHOCOLATE PARFAIT

3-5 Ripe avacados

1 c. agave nectar

1 c. cacao powder (cocoa)

1 pinch of salt

Blend all ingredients until smooth.

Top with fresh berries!

This is soooooooo yummy! You will never know it is made from healthy stuff! Wear a bib when you eat this because you will lick the bowl clean and scream for more!!!

Raspberry Ganache Fudge Cake

RASPBERRY GANACHE FUDGE CAKE

Cake: 3 cups dry walnuts

2/3 c. unsweetened cacao powder (or cocoa or carob)

1/4 tsp sea salt

1 c. pitted madjool dates

Frosting: 1/3 c semi-sweet pit medjool dates

1/4 c. agave nector

1/2 c. ripe avocado flesh (about 1 med.)

1/3 c. cacao

Filling: Raspberries

Combine walnuts, cacao powder and salt in food processor and pulse until coarsely mixed. Avoid over processing. Add dates and pulse to mix well.

Shape into 2 stackable cakes of desired shape, set aside.

Frosting: Mix ingredients in food processor one at a time. Frost top of cake, top with raspberries, stack next cake and frost.

Very good, serves about 12 as you don't need a large piece.

Asian Noodle Salad

This is an awesome salad!!

ASIAN NOODLE SALAD

1 pkg linguine noodles, cooked, rinsed and cooled

1/2 to 1 head slice Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag of bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
Lots of chopped cilantro
1 can whole cashews

Mix together.

DRESSING:
Juice of 1 lime
8 tbsp olive oil
2-3 tbsp sesame oil
8 tbsp soy sauce
1/3 c. brown sugar
3 tbsp fresh ginger chopped
2 cloves garlic
2 hot peppers or jalapenos, chopped
more chopped cilantro.

Mix dressing together and pour over salad.

*** I made up the salad and kept in big bowl in refrig. Whenever we ate, I took out what we need as a meal, whether one of us or 4 or more and then poured on the dressing and added the noodles. EXCELLENT

Chicken Pot Pie

CHICKEN POT PIE

3 c. chicken broth
3 tbsp parsley
3/4 c onion
1/2 c. celery
2 c. carrots
1 c. frozen green beans
1 c. frozen peas

Chop and simmer all together until tender.
Add. 1/3 c. flour and 1/2 c. water.
Add 3 c. chopped cooked chicken and salt and pepper to taste.
Bake 400 for 15-20 min.

Mix together :
2 c. flour
1/2 tsp salt
1 tbsp dill
2 tsp baking powder
Add 1/c c. butter
3/4 c. milk
Spread on top or make in biscuits and set on top and Bake 20 minutes more.

***This is an excellent dish to put in the freezer. Just make it up and put the topping ingredients in a ziploc, minus the butter and milk. I am making it for someone now. You can also use a bag of frozen mixed veggies if you don't have time to chop fresh. I have also added more liquid to the biscuit recipe to spread it out and it is real good!!! ENJOY

Raw Sweet Potato Slaw

RAW SWEET POTATO SLAW

1 cup shredded sweet potato
3-4 dates, finely chopped
1/3 c apples, finely chopped
2 tbsp walnuts
1 tsp orange zest
1/4 c orange juice
Mix together and sprinkle with nutmeg.

Raw Spaghetti and Meatballs

SPAGHETTI
2-4 yellow and green zucchini squash cut on a saladacco, toss in a little lemon juice and set aside.

SAUCE
2 cups cherry tomatoes
1 cup sun dried tomatoes, soaked for 1-2 hrs
1 tsp tomato concentrate
2 dates, soaked for 2 hrs
3 tbsp olive oil
2 cloves garlic
3 tbs. fresh parsley
1 pinch fresh oregano
1 handful fresh basil
1 tsp italian seasoning
1 tsp sea salt

Blend everything until smooth. Add tomato soak water if you want sauce thinner. Toss with spagetti and serve with savory nut balls.

SAVORY NUT BALLS

1 small red onion
1 bell pepper
2 carrots
1 cup burdock puree. ( you can grate it fine, but it cannot be substituted)
1 cup soaked almonds
1/2 cup soaked sunflower seeds
1/4 c walnuts
2 cloves garlic
1 stick celery
pinch turmeric
1 tsp cumin
2 tsp dried cilantro or 1-2 c. fresh

Process everything in a food processor. Add a little water if needed. Lay a piece of parchment paper on table. Put burger mixture on top. Put another piece of parchement paper on top. Roll mixture to 1/2 inch thickness. Using cookie cutter or a cup, cut out patty shapes. Put on teflex sheets and dehydrate for 2 hrs at 145 degrees. This is using the excalibur dehydrator.

Corn and Cheese Custard

This is an awesome side dish!!

CORN AND CHEESE CUSTARD

1 1/4 c cream
1 c. milk
1 3/4 c smoked gouda, grated
1 c. fresh bread crumbs
3 egg yolks
1 c. corn kernals
1 tsp sea salt
1/2 tsp pepper.

Heat cream and milk until warm, not bubbling. Reduce heat and stir in 1 1/2 c cheese till melted. Add bread crumbs. Cool 10 min. Whisk egg yolks, 3/4 c corn, salt and pepper. Pour into 10 1/2 x 7 dish. Top with 1/4 c corn and 1/4 c. cheese. Place dish in roasting pan. Pour 1 inch water into pan. Bake 1 1/4 hrs.

**I used pampered chefs deep dish baker. The food processor is great in making this.