from http://www.care2.com/greenliving/arugula-salad-pears-gorgonzola.html#

For the Dressing
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons olive oil
2 teaspoons balsamic vinegar

For the Walnuts
1 cup walnuts
Splash of olive oil
1 tablespoons honey
1 tablespoon maple sugar (or sweetener of your choice)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Generous pinch of cayenne pepper, to taste

For the Salad
10 cups loosely packed arugula
2 pears, peeled and thinly sliced
3 ounces gorgonzola

1. Combine dressing ingredients in a jar shake until combined.
2. Preheat oven to 325 F.
3. Wipe a baking sheet with olive oil.
4. Combine walnuts and remaining walnut ingredients in a bowl and mix to coat.
5. Spread nut mixture on prepared baking sheet and bake for 15 minutes, or until nuts are deep golden and bubbling, stirring occasionally.
6. Add arugula, pears, gorgonzola and walnuts to large bowl and toss with some dressing. The dressing in strong, a little goes a long way.

Serves 4 to 6.

This looks amazing!

INGREDIENTS

Sauce

3 poblano peppers (see Hints, below)
4 tomatillos, husks removed (see Hints, below)
1/4 cup dry-roasted unsalted peanuts
1/2 medium onion, coarsely chopped
2 tablespoons cilantro, chopped
Salt to taste
Water as needed

Filling

8 six-inch corn tortillas
1 tablespoon olive oil
4 cups shredded seasonal greens–collards, kale, chard, turnip greens, spinach, or broccoli rabe
1/2 cup feta or queso blanco cheese (or substitute your favorite: we like Monterey Jack)

Topping

1/4 cup cheese, same type as above

1. Roast the peppers and tomatillos: Place them under the broiler until charred and softened, turning occasionally. The tomatillos will be done sooner than the poblanos; remove them as soon as they show signs of charring. Allow to cool. Peel and seed poblanos and chop coarsely. Cut tomatillos into quarters.

2. Preheat oven to 350F. Make the sauce: Place roasted poblanos, tomatillos, peanuts, onion, cilantro, and salt in a blender or food processor and process until smooth, gradually adding water to make sauce the desired consistency.

2. Make the Filling: Heat the oil in a large skillet over medium-high heat and add greens. Cook for about 5 minutes, stirring often, until just wilted.

3. Fill a shallow pan with boiling water and dip each tortilla in it for around 10 seconds to soften. Fill each tortilla with 1/8 of the greens and a tablespoon of cheese. Roll up and place in a 9-inch by 9-inch baking pan. Pour sauce evenly over the filled enchiladas. Sprinkle with cheese topping.

4. Bake in preheated oven for 15 minutes. Serve warm.

Serves 4.

INGREDIENTS

1 tablespoon olive oil
2 shallots, peeled and diced
3 cups red, yellow, or orange tomatoes, roughly chopped
2 carrots, scrubbed, trimmed, sliced
1 ear of corn, shucked
1 large beet, scrubbed with ends removed, cubed
1 large sweet potato, scrubbed and cubed
2 red, yellow, or orange bell peppers, seeds and ribs removed, diced
1 red chili pepper, seeds removed and diced
1 cup organic cannellini (or other white) beans and liquid
1 teaspoon ground cumin (or to taste)
Sea salt, to taste
Cilantro

1. In a large pot sauté shallots in olive oil over medium heat until tender.

2. Add tomatoes and sauté until they start to release some of their juice.

3. Add the rest of the vegetables and beans and bring to a simmer, stirring occasionally.

4. Turn heat down and let simmer until thick, about an hour. Depending on the mix of your ingredients, you may need to add a little water during cooking for the right consistency.

5. Stir in cumin and salt.

6. Serve in bowls and garnish with chopped cilantro.

Serves 8.

By the Care2 Green Living Staff at http://www.care2.com/greenliving/milk-alternatives-recipes.html#

There are dozens of methods for making milk alternatives. Some call for soaking, blanching, and peeling of nuts, some don’t. Some are straightforward, some are more complicated. Raw nuts are often specified to meet the needs of people who prefer raw food, but cooked nuts work just as well. Sweeteners are a big issue here. Agave nectar is a wonderful alternative to honey because it is low on the glycemic index and is vegan—but can be hard to find. Honey and maple syrup are good alternatives to processed sugar. Pitted dates and banana can be used to sweeten as well as to create a thicker texture. We suggest playing around with the recipes here (and the different sweeteners) until you find the perfect fit for your needs. All of these milks need to be refrigerated, and should keep for at least 2 days.

 

SIMPLE SOLUTION: 

30-SECOND NUT MILK
Inspired by Raw Food, Real World (Regan Books, 2005)
2 heaping tablespoons raw nut butter
2 cups filtered water
Pinch of sea salt
2 tablespoons agave nectar or 1 packet stevia
½ teaspoon vanilla extract
1 tablespoon coconut butter (optional)

1. In a blender, puree all ingredients until smooth.

BASIC ALMOND MILK
1 cup raw almonds, soaked at least 4 hours
3 cups filtered water

1. In a high-speed blender blend the nuts and water for about 2 minutes until the nuts are completely blended.
2. Strain the mix through multiple layers of cheesecloth in a colander two times.

ALMOND NOG
Adapted from a recipe at www.rawglow.com
1 batch basic almond milk
5 large soft pitted dates
2 very ripe bananas
1 vanilla bean, scraped
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/4 cup raw macadamia nuts (optional)

In a high-speed blender add all ingredients and blend until combined.
Adjust sweetness to taste by adding more or less dates.
The macadamia nuts are optional but they will give the drink a thicker consistency.

CASHEW MILK
1/2 cup raw cashew pieces
2 cups water
1 tablespoon maple syrup

Combine cashews with 1 cup water and maple syrup in blender.
Blend on high until thick and creamy.
Slowly add remaining water and blend on high for 2 minutes.
Strain if desired.

HEMP MILK
Hemp milk contains 33 percent protein and Canadian studies point to hemp protein as being the highest quality found in any plant. Hemp also offers well-balanced essential fatty acids that our bodies require and don’t make themselves. The key for making quick and easy hemp milk is to buy shelled hemp seeds. I called four local natural food stores and all carried shelled hemp seeds, so it is easy to go this route. Otherwise you have to take extra measures to strain out the shells. Check the dates on your seeds to make sure that you buy the freshest seeds possible. Store in a dark place. Sunlight will destroy the oils’ benefits and make the seeds rancid.

¼ cup shelled hemp seeds
1 cup warm water
Flavoring (vanilla, honey, etc.)

1. Combine all the ingredients in a blender.

Some recipes for unshelled hemp seeds are more complex, but here is an example.

HORCHATA
Inspired by a recipe by Gale Gand from the Food Network
1 cup long grain white rice
2 cups almonds
1-inch piece cinnamon bark
8 cups water
1/2 organic sugar (or your favorite sweetener)
1/4 teaspoon vanilla extract

1. Wash and drain the rice.
2. Use a spice grinder, or electric coffee grinder, and grind the rice until fine.
3. Combine rice with the almonds and cinnamon bark. Add 3 1/2 cups water, cover, and let sit overnight.
4. In a blender, blend rice mixture until smooth. Add 2 1/2 cups of water and continue blending. Add sweetener and vanilla extract.
5. Strain horchata with a metal strainer, and then again using a double layer of cheesecloth.
6. Add up to an additional 2 cups of water until it you get the consistency you like.

MACADAMIA MILK
Inspired by Raw Food, Real World (Regan Books, 2005)
1 cup macadmaia nuts, soaked 1 hour or more
3 cups filtered water
3 tablespoons agave nectar
2 tablespoons coconut butter (optional)
2 teaspoons vanilla extract (optional) pinch of sea salt
(optional)

1. In a blender, blend the nuts and water on high speed for about 2 minutes.
2. Add the rest of the ingredients and blend to combine.
3. Strain if you want it super creamy, or drink as is.

OAT MILK
2 cups cooked oatmeal
4 cups water
1 ripe banana
1 teaspoon vanilla
Pinch of salt (optional)
Sweetener to taste (if desired)

1. Place all ingredients in blender and process until smooth about 2-3 minutes.
2. Chill, and shake before using.

RICE MILK
Inspired by a recipe from Mothering Magazine
1/2 cup brown rice
8 cups water
1/2 teaspoon sea salt
3 tablespoons maple syrup or honey
1/2 teaspoon ground cinnamon

1. Place rice, 8 cups water, and salt in pan.
2. Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. (You can also do this in a slow cooker overnight.)
3. In blender, puree rice mixture with remaining ingredients. You will have to do it in two batches. Puree each batch at least 2 or 3 minutes to completely liquefy the rice.
4. Add more water if you prefer it thinner.

For more information on Milk Alternatives, read Milk Alternatives: Easy Greening.

INGREDIENTS:

• About 2 cups raw, fresh coconut, grated
• About 2 cups raw pineapple, chopped (can substitute some raw pear or add some little, red, seedless grapes)
• ½ cup fresh, raw cream (can substitute canned coconut cream; be sure to buy a high quality brand)

PREPARATION:

1. Place coconut and pineapple in medium bowl.
2. Add raw cream.
3. Stir to combine well.

how to cut open a coconut at www.wikihow.com/Cut-Open-a-Coconut

2 vanilla beans, split in half lengthwise

2 fresh rosemary sprigs

4 cups cream

1/2 cup fine sugar

12 egg yolks

6 Tbsp. Demerara sugar

Preheat oven to 325 F.  Mix yolks to pale shade of yellow.  Bring to a boil rosemary, vanilla beans, and cream.  Remove vanilla beans, leaving in rosemary.  In stages, mix cream into yolks, then add sugar.  Stir.  Leave in rosemary and cover with plastic wrap.  Place in fridge overnight.

Strain out rosemary sprigs.  Fill 6 ramekins or suitable bowls.  Fill roasting pan 2/3 full with water.  Set filled ramekins in pan and transfer to oven.  Cook in water bath until set, approximately 40 mins.  Cool, then chill.

Finish by sprinkling with Demerara sugar - roughly 1 Tbsp. per ramekin - and then caramelize with a cook’s blowtourch or by placing under your oven’s broiler until the surface is golden brown.  Serves 6.

1 cup pomegranate juice

1 cup orange juice

1/2 cup blueberry juice

1/4 cup lemon juice

2 cups water

4 cups natural ginger ales

Ice Cubes

Fresh mint sprigs to garnish.

Chill all ingredients.  Combine juices and water.  Add ginger ale, ice cubes, mint, and serve.  Serves 8.

2 cups cucumbers, chopped

1/2 tsp. salt, or to taste

2 cloves fresh garlic

1 tsp. fresh ginger, minced

1/2 cup fresh mint leaves, chopped

1 tsp. fresh green chili, minced

5 or 6 tbsp. lime juice (about 1 lime)

1/4 tsp. ground cumin

1 cup coconut, grated

2 cups plain yogurt

1/4 cup fresh cilantro leaves, chopped (for garnish)

1/4 tsp. cayenne pepper (for garnish)

In a bowl, combine the cucumbers, salt, gralic, ginger, mint, cilantro, chilies, lime juice, and cumin and mix well.  Cover and refrigerate for three to four hours.  Once chilled, in a food processor or a blender, puree mixture and grated coconut.  Pour mixture into a serving dish, and stir in yogurt until smooth.  If soup is too thick, add 1/4 cup of water.  Garnish with fresh cilantro, and sprinkle with cayenne pepper and serve.  Serves 4.

From the book The Modern Ayurvedic Cookbook:  Healthful, Healing Recipes for Life by Amrita Sondhi.