Hi everyone,
It seems like forever since we have met, since we had Tonya early in August. Anyway, I hope all of the new people who came to hear Tonya are coming this month!! We are having four people demo. some raw food dishes, and explaining some of the tools they use to prepare their meals. I have asked them to share some of their experiences along this "raw food path".
Hope to see you all, remember it is the 4th Tuesday, 28th, at 11:15, please bring a raw food dish to share with 12-15 people, please bring your serving utensil, and a copy of your RECIPE, PLEASE REMEMBER YOUR RECIPE. You can e-mail your recipe ahead of time, if you would like to Gary Parker turbop@byu.net.
Hope to see you all next Tuesday. Ande 801 718-3936
In the meantime here's a fresh fun recipe to try---enjoy!
Apple Pie
Crust
2 cups almonds, soaked, dried
8 cardamom pods, seeds removed from pod [discard pod shells], crush seeds
1/3 cup agave
2 tablespoons lemon zest, 1 tablespoon reserved for garnish
1 tablespoon lemon juice
½ tablespoon organic vanilla extract
2 teaspoons ground cinnamon
Place almonds and cardamom seeds into a food processor and processor until ground to a fine grainy consistency. Add the agave, 1 tablespoon lemon zest, lemon juice, vanilla extract, and cinnamon. Process to combine ingredients into a ball.
Remove the crust, scraping the side and bottom of the processor bowl to remove any remaining crust. Place the crust on a clean cool flat working surface or cutting board. Use a rolling pin to roll out the crust thin, about ¼ inch thick. Shape as desired. Carefully lift the crust from working surface with a spatula. Reserve in a covered container.
Apples
4 small apples, peeled, cored, chopped [about 4 cups]
2 tablespoon agave
2 tablespoon lemon juice
½ teaspoon ground cinnamon
Mix the chopped apples, agave, lemon juice, and cinnamon together in a bowl. Set aside in covered container.
Cinnamon Sauce
4 tablespoons agave
2 tablespoons ground cinnamon
Stir the agave and cinnamon until well combined.
