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Recipes
Pumpkin Seed Pesto
By 612Davis
Directions Process in a food processor to desired texture
- Ingredients
- 4 cups raw spinach
- 2 Tbsp pumpkin seeds
- 2 cloves garlic, peeled
- 4 Tbsp Udo’s oil or flax oil
- 4 Tbsp balsamic vinegar
- 2 Tbsp fresh parsley (optional)
dressing
By 612Davis
1. Stir well until honey is blended thoroughly
- 6 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- 1-1/2 Tbsp honey (or more if you like it sweeter)
Pesto Pasta Salad
By 612Davis
Directions 1. Blend pesto in a blender or processor until creamy
- Pesto Pasta Salad
- From Thank God for Raw by Julie Wandling
- Salad Ingredients
- 1 lb. whole-grain pasta, cooked and cooled 1/2 head broccoli, chopped
- 1 zucchini, chopped 1/2 large cucumber, peeled if not organic, chopped
- black olives, cut in half cherry tomatoes, cut in half
- 1/2 red pepper, sliced thin 1 carrot, shredded
- 1/2 red onion, ringed thin
- Pesto Ingredients
- 1 cup fresh basil leaves 1/2 cup fresh parsley
- 1/4 cup rice Parmesan cheese (optional) 1/4 cup, olive oil
- 1/4 cup water 1/4 cup pine nuts or walnuts
- 1 clove garlic 1/2 tsp sea salt
- 1/4 tsp pepper or papaya seeds
- Directions
- 1 . Blend pesto in a blender or processor until creamy.
- 2 . Toss salad with pesto.
- 3 . Chill several hours, stirring often to blend flavors.
Corn Salad
By 612Davis
Corn Salad By Betsy Brown (You may want to halve this recipe for your family but the quantity is great for a cove
- Corn Salad
- By Betsy Brown
- (You may want to halve this recipe for your family but the quantity is great for a covered dish supper)
- Ingredients
- 8 cups frozen corn, thawed
- 1/2 to 1 orange pepper
- 2-3 stalks celery
- 12 cherry tomatoes cut in quarters
- 1 avocado mashed
- 2 Tbsp dried parsley
- Other herbs to taste (3/8 tsp marjoram, 1/8 tsp oregano, 1/4 tsp basil)
- 2 Tbsp onion powder
- 1 tsp garlic powder
- 1/2 lemon juiced
- 1 tsp unrefined salt
Butter Bean Burgers
By 612Davis
In a medium bowl, mash beans
- 2 (15 ounce) cans butter/pinto beans, drained and rinsed
- 1 small onion or 2 green onions, chopped
- 1 tablespoon finely chopped jalapeno pepper
- 1/3 cup bread crumbs
- 1 egg, beaten
- 1/2 cup shredded Cheddar cheese
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup olive oil
Black Bean Burgers
By 612Davis
Directions Heat 1 tablespoon of olive oil over medium heat
- 1 tablespoon Extra Virgin Olive Oil
- 1 small onion (coarsely chopped)
- 1 medium red pepper (chopped)
- 4 medium cloves of garlic (minced)
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 1/2 cups cooked or canned organic black beans (drained)
- 1 cup cooked brown basmati rice
- 2 cups fresh whole wheat bread crumbs
- Hot pepper sauce to taste (optional)
- Also optional is adding 1 tablespoon of Ketchup (from Rhonda's Recipe book)
- 1 1/2 teaspoon Celtic Sea Salt
Collard Green Buckweat Wraps
By 612Davis
Directions 1. Place all ingredients except dressing on the leaf of a collard, avoiding the edges
- Ingredients
- Collard green leaves
- 1 avocado
- 2 Roma tomatoes, sliced
- 1 cucumber, sliced
- 1 medium-sized beet, grated
- 2 strips dulse
- 1 cup buckwheat soaked overnight (or substitute cooked: To cook buckwheat, add 1/2 cup buckwheat
- to 1-1/2 cups water. Cooked buckwheat swells up and the yield is much higher than the soaked.)