"Raw Chocolate Dream Mousse Pie"   

This recipe is from my friend Dawn Shepard and is from her Aspen Colorado "Meatless Monday" newsletter.  This arrives  faithfully every Monday  in my e mails. She made this desert for me and it was amazing. I have to give this a blue ribbon snf you will see why! Her website: www.dawnshepard.com

  By Dawn Shepard: This recipe comes from Dreena Burton of The Plant Powered Kitchen.  It is a dreamy creamy chocolaty heavenly treat and it is easy to make.  No need to feel guilty making this pie, it is super healthy, made of healthy foods like nuts, dates, avocado, cocoa powder and a little maple syrup.   There isn’t one person I have made this for who has not loved it. Try it next time you have company over and see.  It is best served with fresh berries or mandarin orange slices.  I also top the pie with unsweetened shredded coconut.  Enjoy!!

Crust:

1 cup raw almonds

3/4 cup raw pecans

1 cup (lightly packed) pitted dates

2 tbsp raw cocoa powder

¼ tsp (scant) sea salt

1/4 tsp freshly ground nutmeg

1/2 tsp pure vanilla extract (see note)

Filling:

1 cup avocado flesh (cut in chunks or slices, roughly 1 large or 1 – 1/2 medium avocados; be sure they are soft and ripe, not hard)

1/2 cup soaked raw cashews

1/2 cup nut milk (or other non-dairy milk if non-raw)

1/2 cup pitted dates

1/4 cup pure maple syrup

1/3 cup raw cocoa powder

1/2 -1 tsp pure vanilla extract (see note)

1/8 tsp sea salt

Prepare the crust: Place the almonds in a food processor and pulse briefly until fine and crumbly. Add the crust remaining ingredients and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed. The mixture should hold together when pressed with your fingers. If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract. Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal). Press the mixture evenly into the pan.

To prepare the filling: Place all the filling ingredients in a high-powered blender and puree for a minute or so on at medium-high speed, until completely smooth and no texture of the cashews remains. Stop to scrape down the blender and redistribute the ingredients. Puree again until very, very smooth—like a velvety pudding. This will take a few starts and stops for scraping down – even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready. Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute. Refrigerate for a couple of hours to set. (Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.) Slice and serve.

                "Carmelized Onions"

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook.

1 large onion diced or julienned

Heat a frying pan over high het. When the pan is hot enough that a drop of wter does not turn to steam when dropped in pan but beds around on the surface add the onion. Cook,stirring,until they are browned and cooked through. Variation can be to add 1-2 T. basalmic vinegar and stir until they are uniformly coated..

                " Raspberry Sauce "

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."

10 ounces frozen raspberries

1 tsp. balsamic vinegar

  In a food processor,combine the two ingrediantes and process until uniformly smooth. use immediately or refridgerate until ready to use.

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 " GINGERBREAD BISCOTTI "

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."

1  cup old-fashioned oats divided

1 3/4 cups white whole wheat flour

1 teaspoon baking powder (Hain Featherweight sodium free reommended.)

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup pure Vt. maple syrup

1/4 cups unsulfured molasses

1/2 teaspoon pure vanilla extract

2 tablespoons golden raisons

Preheat oven to 350 degrees F

Line a baking sheet with parchment paper

In a food processor, blend 1/2 cup of the rolled oats until finely ground.

  In a bowl, combine the finely ground ats,remaining 1/2 cup of oats,f lour, baking powder, baking soda, cinnamon, ginger and clovers. In separate bowl, whisk together the maple syrup,molasses and vanilla. Slowly add the wet mixture to the dry ingredientes, and stir until combined. Scrape down sides of bowl as needed and mix in raisons. Transfer dough to lightly floured surface and form into a log 12 inches long and 3-4 inches wide.

 Transfer the log to the prepared baking sheet,and bake for about 30 minutes or until golden brownand firm to the touch. Remove from oven and let cool on wire rack for 10 minutes.

Reduce oven temp to 300 degrees F.Transfer log to cutting board and cut into 1/2 to 3/4 thick slices and place flat on baking sheet. Bake for 6-8 minutes, turn slices over,and bake another 6 to 8 minutes or until dry and firm. Remove from oven and let cool.

 

         " BESTO PESTO " 

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."

1 (15-oz.) can cannellini beans rinsed and drained

2 cloves garlic, chopped

1/4 cup nutritional yeast

zest of 1/2 lemon or more

1/4 cup fresh lemon juice or more

1 cup packed fresh basil

  In food processor,combine beans, garlic,nutritional yeast,lemon zest,and lemon juice add basil and process until smooth. Serve over pasta, as a spread or as a dressing.

"Apple Cinnamon Squash Soup"

This recipe is from Dr. Christina Miller, MD and is adapted from a Dr. Furman Recipe. She is of the most inspiring Drs. I have ever met ! Her website is eatandlivehealthfully.com

Ingredients:
4 cups chopped butternut squash - use frozen or fresh, cooked in oven for 1 hour at 350 F, peeled and chopped
2 apples, peeled, chopped
4 cups kale or other greens, packed.  Tough stems removed and leaves chopped.  Can use fresh or frozen
1 cup chopped onion
1 tablespoon Basalmic vinegar
5 cups vegetable juice or low sodium vegetable broth (can use carrot, celery, tomato, or other veggie juice - can make fresh in juicer or buy in store)
1/2 cup nondairy milk (soy, almond, hemp, or other nut milk)
1/2 cup unsalted, raw, mixed nuts (cashews, pecans, almonds)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Instructions:
In a soup pot over medium heat, add squash, apples, kale, onion, vinegar, and vegetable juice.  Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until kale is tender.
  In a blender, puree 1/2 of soup with the nondairy milk and nuts.  Return blended mixture to soup pot.  Add cinnamon and nutmeg.  Ladle into bowls and serve hot.  Enjoy!
-Adapted from Dr.Fuhrman.com

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  "Cannellini Bean Sauce"

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."

1 ( 15 oz can ) no salt added cannellini beans drained and rinsed

1 to 2 cloves

2 Tbs low sodium Tamari

  In a food processor,combine the beans ,garlic and tmari and process until very smooth,adding water as needed for desired texture. Serve over kale,greens,salads,grains,vegetables or use it thick as a salad spread.

   "Zucchini Basil  Soup"

  Another recipe from my friend, Dawn Shepard. It is from her Aspen, Colorado "Meatless Monday "newsletter that  arrives every Monday in my in box.  www.dawnshepard.com

 This recipe orginally comes from the Tasteful Kitchen in Tuscon Arizona and shared by Aspen Meatless Monday supporter, Jane Battalia.

This is an easy soup to make that can be ready in 20 minutes and uses ingredients that are in season .  This soup tastes like summer!

Ingredients

1 Large onion

6 cloves of garlic

1/2 bunch of celery

4-6 medium to large summer squash

1 handful of fresh basil

1 tsp dried or fresh oregano

2 cups unsweetened non dairy milk

4-6 cups vegetable broth

Method

Roughly chop all of the vegetables and saute in your soup pot with a little bit of olive oil with salt and pepper until soft and translucent. Next add the non dairy milk and veg broth. Bring to a boil then reduce to simmer. Blend soup in batches until velvety smooth. Add salt and pepper to taste.

Enjoy! Makes 8-12 servings

This soup  freezes well so you can enjoy  it  again later in the season.

 

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        "Our Hummus"

From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."

1  (15 oz) can no salt added chickpeas,drained and rinsed

2 large cloves garlic

2 T. fresh lemon juice

1 1/2 T spicy brown mustard

freshly gound black pepper to taste.

1/4 teaspoon salt (optional)

  In food processor,combine the chickpeas,garlic,lemon juice,mustard,apepper to taste. Add salt if desired and 2 T water and process until smooth. Serve immediately.

Variations.:Top with Carmelized onions, blend in cooked sweet potato, or add green onion.