Mary Ann’s GUACAMOLE

In a food processor, pulse chop:

3 roma tomatoes
1/4 sweet onion
1 tsp. garlic, minced
1/2 bunch of cilantro leaves, washed

Add chopped mixture above to bowl of:

1-2 avocado, mashed with fork, smooth or chunky
1 lime, fresh squeezed
1-2 shakes of cayenne
sea salt to taste

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This recipe was enjoyed at the January 25th Potluck in E-town

Raw Chowder :: Generic Recipe

If you follow this recipe, you will be amazed at how many different soups you can create on your own.

Blend 1 cup of nuts (soaked overnight) with 2 cups of water. Add 1 cup cashews or walnuts and blend to a creamy consistency. Add the rest of the following and blend well:

1 cup water
1/2 cup extra virgin olive oil
1 teaspoon honey (or agave)
1 cup chopped celery
Hot peppers to taste
2-5 garlic cloves
1 teaspoon salt

Now you have plain chowder. You pick the flavor:
For a clam chowder taste add: dulse flakes
For broccoli: chopped broccoli
For mushroom: you favorite mushrooms, dry or fresh
For tomato: chopped tomato
For carrot: grated carrots
For corn: Cut corn off the cob or use frozen corn
For pea: Fresh or frozen peas
Your own creation ....

Sprinkle with dry parsley flakes before serving.
Note: This soup will become warm because of much blending. It's still raw. (Just don't let it become hot!) Warm soup are comforting in the cold wintertime. Serves 5
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This is the soup brought to the January 25th potluck in E-Town by Doris Yoder that was such a hit and is from the book Eating without Heating by Sergei & Valya Boutenko. Doris used walnuts, frozen peas, cauliflower which was processed to small pieces in a food processor and nutritional yeast. It was yummy!

Yummy Apple Cobbler

All I can say to this recipe is WOW! If you are trying to make a really great impression of raw food with some non-raw friends or family, you should definitely serve this. It is as simple as it is delicious.

Serves 6-8

Pie Filling Ingredients:
5 medium apples
1/2 cup raisins soaked in water for 2-4 hours, or overnight in fridge
1/2 tsp. ground cinnamon
juice of half a lemon
2 T honey
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. sea salt

Cobbler Topping Ingredients:
1 1/2 C pecans, not soaked (can also use walnuts)
3/4 C dates, pitted and not soaked
1/2 tsp. sea salt

Preparation:
Peel and chop one of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high-speed blender. Puree until completely smooth and creamy. Set aside.

Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium-sized glass or ceramic dish.

For the topping, in a food processor pulse the pecans until finely ground then add the dates. and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.

Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve with coconut creme or as-is warm from the dehydrator. This dish only gets better after a day or so, that is, if you have any left after the first serving.

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This recipe is from The Raw Table website at www.therawtable.com Based on a recipe from Chad Sarno's Vital Creations, An Organic Life Experience :: Visit his web site at www.rawchef.com .