Monday, October 15, 2012

Raw Food Potluck with Karen Hall

Last week my friend, Karen Hall, visited with us for eight days.  I met Karen last year at The Clohesy River Health Farm in Australia when I was interning with Dr. Fielder.  She spent a month at the farm detoxing and learning from Dr. Fielder.  Now she is traveling around the world doing all sorts of interesting things.  She recently completed Matthew Kenney's Raw Food Chef course in Oklahoma City.

While she was here visiting with us we went to church, toured Hot Springs Bath House Row, visited the Clinton Library, prepared more dishes than I can remember, and hosted a raw food potluck/dinner party for 19 people.

This is a lovely fall juice made with beets, apples, sweet potato and ginger.

Here I am trying my hand at making a sushi roll.

Karen Hall and me at the raw food potluck.

We made zucchini spaghetti with Red Pepper Marinara, Pistachio Pesto, and Cashew Cheese Filling.
Here is the recipe for the spaghetti toppings:

Red Pepper Marninara:
1 cup sundried tomatoes, soaked
2 tomatoes deseeded and chopped
1 green onion, chopped
2 tsp. lemon juice
4 tsp olive oil
1/2 tsp salt
1/4 tsp red chile flakes
1 red bell pepper
Squeeze out extra water from the sun dried tomatoes.  Process all in the food processor.

Pistachio Pesto
1 cup basil leaves, packed
1/4 cup spinach, packed
1/4 cup pistachios
2 T olive oil
1/4 T salt
1/2 T lemon juice
Pinch of pepper
Process in food processor.

Cashew Cheese Filling
1-1/2 cups soaked cashews
2 T lemon juice
2 T water
1/2 T lemon zest
2 T nutritional yeast
1 green onion, minced
1 tsp salt
1 T fresh parsley
Process in food processor.

We made Sushi Rolls with Jicama Sushi Rice.
 Here's the recipe for the Jicama Sushi Rice
2 cups jicama, peeled, roughly chopped
1/2 tsp sea salt
1 tsp rice wine vinegar
1 tsp agave
Put jicama in food processor and pulse until the pieces are the size of rice.  Use an almond milk bag to squeeze out the extra water.  Mix remaining ingredients in  bowl with a fork.  Mix together with the jicama in a bowl.  Place on teflex sheet and dehydrate until slightly sticky...2-3 hours.  Check every hour for stickiness.  It should be like sticky rice.

The carmelized onions were a big hit.
 Recipe for Carmelized Onions:
Slice 2-5 onions on the mandolin.  Coat the onions with the sauce and dehydrate.  Make the sauce with 1 cup dates, 3 T tamari, 2 T olive oil, and 1/4 cup water.  Blend in blender.
The marinated mushrooms were delicious.
 Here is the marinade recipe for the mushrooms:
2 T olive oil
1 T tamari
1 T agave

Gaylon, Dr. Russ, Ruthe, and Pam at the raw food potluck.

My grand-daughter, Ashlyn, finished off the raspberries at the potluck.
To health and happiness.

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