Appetizer: Autumn Apple Tier

About the Recipe:

This is a tier with cored apple slices and a savory walnut spread.  It is beautiful nestled in a bundle of decorative frisée lettuce, sunflower, or buckwheat sprouts.

Items Needed:

Mixing bowls

Measuring cups

Sprouting jar

Zester

Food processor

Spatula

Potato peeler

Ingredients

2 firm apples, peeled

1 lemon

1 teaspoon sea salt

1 ½ cups walnuts, soaked 1-2 hours and drained

½ cup dry walnuts

2 tablespoons white miso

1 tablespoon red miso

2 tablespoons organic extra-virgin olive oil

1 tablespoon apple cider vinegar

¼ cup chopped green onion

2 teaspoons shredded or finely minced ginger

½ cup chopped parsley

2 teaspoons lemon zest

2 teaspoons dried oregano

2 teaspoons ground coriander seeds

1 teaspoon rosemary

1 teaspoon dill

Sea salt to taste

1/3 cup pomegranate seeds for garnish (Optional)

¼ cup chopped parsley for garnish (optional)

Directions

Slice the apples across the seeds into quarter-inch slices.  Cut the seeds out in a neat circle. 

Several can be stacked and cut at the same time.  Stack the apple slices in a bowl, squeeze the lemon, and sprinkle salt over them to prevent discoloration.

In a food processor, chop soaked and dry walnuts into a fine meal.

Add white and red miso, olive oil, vinegar, green onion, ginger, parsley, lemon zest, oregano, coriander, rosemary, and dill and blend into a smooth paste.

Season with sea salt to taste.

To assemble, each tier should have two cored apple slices (like a sandwich).  Evenly spread 3-4 tablespoons of the walnut spread on a cored apple slice.

Stack another apple slice on top and spread 3-4 tablespoons on top. 

Garnish with pomegranate seeds and chopped parsley (if desired).

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Autumn Apple Tier (Page 307)

Soup: Red Bell Pepper Cascadilla Soup

About the Recipe:

Cascadilla is akin to a south-of-the-border gazpacho.

A few of my pictures didn't come out very well! SORRY!

Items Needed:

Mixing bowls

Measuring cups

Food processor

Spatula

Ingredients

1-2 red bell pepper, seeds & stem removed, cut into quarters

1 cup fresh coconut water (or fresh orange juice)

2 tablespoons white miso

1+ clove garlic

2 tablespoons lime juice (or lemon juice or apple cider vinegar)

2 medium tomatoes, seeded and diced

1 medium cucumber, peeled, seeded, and diced

2-4 tablespoons organic, cold-pressed sesame oil (or olive oil) (optional)

2 green onions, chopped to the top

¼ cup chopped parsley

¼ cup chopped cilantro

1 tablespoon chopped dill

2 teaspoons freshly ground coriander seeds

2 teaspoons freshly ground cumin seeds

2 teaspoons fresh ground black pepper

Pinch cayenne pepper

Sun-dried sea salt to taste

Directions

In a food processor or blender, blend bell pepper, coconut water, miso, garlic, and lime juice until smooth. 

Add tomatoes, cucumber, oil, green onions, chopped herbs, ground coriander & cumin, and black and cayenne peppers.

Season with sea salt to taste. Pulse until well mixed but not smooth.

Serve chilled.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Red Bell Pepper Cascadilla Soup (Page 278)

Beverage: Macadamia Nut Chocolate Mocha

Macadamia Nut Chocolate Mocha

About the Recipe:

A lush chocolaty mocha with macadamia nuts and sultry vanilla that warms your spirit and day!

Items Needed:

Mixing bowls

Measuring cups

Food processor

Spatula

Grater

Strainer

Ingredients

4-cups macadamia nut milk (1/2-cup of Macadamia nuts (or almonds) with 4 cups of filtered water)

2-4 tablespoons raw honey or maple syrup

1-tablespoon vanilla extract

1-2 tablespoons raw carob powder, or to taste

1-2 tablespoons cocoa powder, or to taste

1-tablespoon cinnamon, ideally fresh ground

1-teaspoon nutmeg, ideally fresh ground

1/2-teaspoon sea salt

Directions

To make nut milk:

Blend macadamia nuts and water at high speed until very smooth. 

Pour mixture through a strainer.  Save macadamia nut pulp for other uses (cookies, salad topping, etc.).

Blend macadamia nut milk, honey, vanilla, carob, cocoa, cinnamon, nutmeg, and sea salt until smooth, adding more honey to taste.  

Gently warm in a saucepan over low heat for 3-5 minutes.  

Your finger should comfortably be able to tolerate the heat of the water.  Do not boil!

Serve in warmed mugs with a fresh cinnamon stick.

Perfect for a cold morning or when your feeling junky!

Alternatives:

You can add few drops of stevia and/or 1-2tablespoons instant grain coffee if you wish.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Macadamia Nut Chocolate Mocha (Page 262)