"Better than Baked" Pumpkin P-eye Recipe 1 small pumpkin or squash (approx. 4 cups) 1 young thai coconut – (flesh) ½ cup ground flax or (2 T pysillum husk) 1 T coconut butter 2 tsp. pumpkin pie spice Splash of vanilla ¼ tsp fresh nutmeg ½ - cup coconut water Blend all in vitamix until smooth add ground flax or pysillum husk by hand and mix well. Crust 2 cups almond pulp (or ground almonds) 1 T coconut butter ½ cup dates ½ cup raisins Couple pinches of sea salt Splash of vanilla Blend all in a food processor until sticks together. Form into pie crust, add filling. If you can wait, chill for approx. 2 hours if not, enjoy!
Corn on the Cob Recipe Find a nice ripe piece, pick from stalk, husk, and eat. You may never want to boil, steam, salt, butter or roast your corn again!
Each month I'll be posting a new recipe here; either one of my own or from someone else. But I must warn you that I am not a recipe person and although I am a "certified chef", I consider myself to be more of an impromptu "food constructor" (thanks Jessie!). I work in the kitchen the same way i work in the studio. I usually "construct" food according to what "materials" are in my garden, kitchen, or what I'm craving. I also may look at 2 or 3 recipes for ideas and then adapt them to ingredients I have on hand or special flavors or textures that I prefer. I taste, add or subtract until I get the taste, texture & visual appearance that I'm after. So.........please don't feel that you have to follow these recipes in detail. If you don't have an ingredient, substitute it for something that you do have that may have a similar texture or flavor. That is the beauty of creating recipes with living food, there's no science to it coming out "right". It's just a matter of being creative with your palate and vision with the extra added benefit of being healthy. Have fun and I hope you enjoy these.
No Nut Cheezy Kale Chips 4-5 Large bunches of kale (approx. a grocery bag full) 1/2 cup nutritional yeast 1/2 cup dried minced onion 1/4 - 1/2 cup unrefined EV olive oil few dashes of sea salt to taste Clean & de-vein kale, mix all together in a large bowl coating all the kale leaves - you will get messy! For cheesier taste add more nutritonal yeast. Experiment with spices too. Dehydrate at 95-105 for approx. 5 hrs or until dry and crispy. I usually end up eating half out of the dehydrator because they smell so good. Note: Dehydrating at a temperature below 110 keeps the enzymes & nutrients in place. If you don't have a dehydrator use your oven on the lowest temp.
