Broccoli Pesto Pt and Broccoli-Tahini Pt

Here are a couple of fabulous green recipes from Cherie's book The Raw Food Revolution Diet, co-authored by Brenda Davis and Vesanto Melina. Both recipes can be used as a pizza topping, spread or dip. Healthy, versatile, and delicious - what could be better! Broccoli Pesto Pt recipe by Cherie Soria Yield: 1 1/2 cups/370 mL (3-4 servings) Many of us love pesto, but often it's too rich for us to eat as much as we'd like. With this recipe, the fat has been reduced. Enjoy it as a spread on crackers, as a topping for salads, wrapped in romaine lettuce leaves, or as a dip with Crudits. Nutrition Note Broccoli makes a great addition to raw pt, especially since it contains as much vitamin C as an orange, along with magnesium, the mineral that is central in green chlorophyll, and calcium. When you make pesto with Vegetarian Support Formula nutritional yeast, it's also a good source of B vitamins, including vitamin B12. 3 cups (750 mL) chopped broccoli florets 1 1/2 cups (370 mL) fresh basil leaves, firmly packed 1 (15 mL) tablespoon flaxseed oil 2 teaspoons (10 mL) nutritional yeast flakes 1 1/2 (7 mL) teaspoons light miso 1 1/2 cloves garlic, crushed 1/4 teaspoon (1 mL) salt 1/2 cup (125 mL) walnuts, soaked for 4 hours, rinsed, and drained 1. Put the broccoli into a large bowl and pour 1 quart (1 L) of nearly boiling water over it. Drain the broccoli after 1 minute and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients. Drain the broccoli well and place it on clean kitchen towels to remove any excess water. Set aside. 2. Combine the basil, oil, nutritional yeast flakes, miso, garlic, and salt in a food processor fitted with the S and pulse to chop the basil. 3. Add the walnuts and the reserved broccoli and process until the mixture is completely smooth and creamy. 4. Stored in a sealed glass jar in the refrigerator, Broccoli Pesto Pt will keep for up to three days. Broccoli-Tahini Pt recipe by Cherie Soria Yield: 1 1/2 cups/370 mL (3 servings) If you enjoy the earthy flavor of broccoli and the creaminess of tahini, this will become a favorite in your house. It can be spread on crackers, used in nori wraps, or served as a dip with Crudits. For a tasty vegetable roll, wrap each serving of the pt in a large collard or romaine lettuce leaf with chopped tomatoes, onions, and sprouts. Nutrition Note This hearty pt is high in protein (10 g per serving) and brings with it minerals (calcium, iron, magnesium, and zinc) and antioxidants (beta-carotene and vitamin C). A serving also provides your day's supply of riboflavin and thiamin, plus plenty of other B vitamins.

Use Vegetarian Support Formula nutritional yeast, and you'll have a source of vitamin B12 too. 3 cups (750 mL) chopped broccoli florets 1/3 cup (80 mL) raw tahini 2 tablespoons (15 mL) sliced green onions 1 tablespoon (15 mL) ground flaxseeds 1 tablespoon (15 mL) nutritional yeast flakes 1 tablespoon (15 mL) tamari 1 tablespoon (15 mL) Dijon mustard 2 large cloves garlic, crushed Large pinch of cayenne 1. Put the broccoli into a large bowl and pour 1 quart (1 L) of nearly boiling water over it. Drain the broccoli after 1 minute and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients. Drain the broccoli well and place it on clean kitchen towels to remove any excess water. 2. Transfer the broccoli to a food processor fitted with the S blade. Add all of the remaining ingredients and process until the mixture is completely smooth and creamy. 3. Stored in a sealed glass jar in the refrigerator, Broccoli-Tahini Pt will keep for up to three days.

Pecan Pat Recipe by Cherie Soria Yield: 5/8 cup (8-12 servings) Pecan Pate is a rich, satisfying holiday option that is delicious on raw crackers. Or, it can be stuffed into the small colorful peppers that are often available this time of year. Looks both beautiful and festive! It is a firm pate which does very well when molded in pretty shapes and garnished with a sprig of parsley. Just use damp cheesecloth to line the mold, and refrigerate for at least an hour before unmolding. 1 1/2 cups pecans, soaked and dehydrated 2 tablespoons minced leek or green onion 2 tablespoons minced fresh parsley 1/2 tablespoon tamari 1/2 teaspoon garlic powder 1 1/2 tablespoons lemon juice 1/4 teaspoon solar-dried sea salt 1. Place the pecans in a food processor outfitted with the "S" blade, and process until finely ground. 2. Add the leek, parsley, tamari, garlic powder, lemon juice, and salt, and pulse, just to mix. 3. Store in an airtight container in the refrigerator for up to one week.

Zucchini Pasta with Basil Pesto Yield: 3 cups/750 mL (3 servings) Recipe from Raw Food Revolution Diet by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD

Spiralized zucchini looks and satisfies like pasta. Its flavor is neutral, like traditional pasta, yet it's so much faster to prepare. Paired with fresh sweet basil, pungent garlic, and the richness of walnuts, this pasta with pesto sauce is to live for! I especially like the Spirooli to make this pasta, since the noodles most replicate the texture of real spaghetti! Zucchini Pasta 4 zucchini Basil Pesto 1/2 cup (120 mL) chopped zucchini 1 cup (250 mL) fresh basil leaves, firmly packed 1 tablespoon (15 mL) flaxseed oil 1 1/2 teaspoons (7 mL) light miso 1 1/2 teaspoons (7 mL) nutritional yeast flakes 1 clove garlic Pinch of salt 1/4 cup (60 mL) walnuts Garnish 1 1/2 tablespoons (20 mL) Hemp-Parmesan (see recipe, included) Freshly ground black pepper 1. For the pasta, transform the zucchini into noodles using a Spirooli spiral slicing device. 2. For the pesto, place the chopped zucchini in a food processor fitted with the S blade and process until smooth. Add the basil, oil, miso, nutritional yeast flakes, garlic, and salt and pulse a few times to coarsely chop the basil. Add the walnuts and process until the desired consistency is achieved. Do not over process or the oil from the walnuts will separate and the mixture will become too oily. The texture should be creamy, with tiny specks of walnuts throughout. 3. Add the pesto to the Zucchini Pasta and toss lightly. Serve topped with HempParmesan and pepper to taste. 4. Stored in a sealed glass jar in the refrigerator, leftover Basil Pesto will keep for up to 4 days.

Autumn Wild Rice Pilaf

This recipe from my book The Raw Food Revolution Diet (co-authored by Vesanto Melina, MS, RD, and Brenda Davis, RD) is perfect fall fare - hearty, savory, and delicious. The "bloomed" wild rice provides a perfect base for a substantial full meal salad or side dish; the shiitake mushrooms add a rich texture and earthy flavor; the pecans offer a satisfying nutty crunch, and the currants provide just the right hint of sweetness for a well-balanced autumn dish! Autumn Wild Rice Pilaf Recipe by Cherie Soria Serves: 6 4 1 1 1 ounces wild rice, warm soak 24 hours 1/2 stalks celery, diced green onion, sliced cup carrot, shredded

1/4 cup pecans, chopped 3 tablespoons parsley, minced 3 shiitake mushrooms, thinly sliced 1 1/2 teaspoons poultry seasoning 3 tablespoons dried currants 1 tablespoon onion powder 1/4 teaspoon garlic powder 1/4 cup olive oil 1 1/2 teaspoons lemon juice 1 1/2 tablespoons wheat-free tamari 1 1/2 teaspoons dark miso Himalayan crystal salt and fresh ground black pepper to taste 1. Rinse rice and place in gallon jar. Cover with 6 cups of filtered water and place in a 105 degree dehydrator for 24 hours. 2. Drain rice, rinse, and drain again thoroughly. Add celery, green onion, carrot, pecans, parsley, mushrooms, poultry seasoning, dried cranberries, onion powder and garlic powder and toss thoroughly. 3. In a separate bowl, combine the olive oil, lemon juice, tamari, miso, and orange zest, and stir to blend. 4. Add liquid ingredients to rice mixture and stir again, thoroughly. Add salt and fresh pepper to taste. 5. To prepare for service, put the rice mixture in a sealed gallon jar and place it in a warm dehydrator or a warm water bath for an hour to enliven the flavors and bring the temperature to warm. Serve immediately or store in a sealed container in the refrigerator for up to 4 days.

190 K za rodinnou bednku plnou ovoce a zeleniny v hodnot 380 K! Bednky od eskch farm s dopravou zdarma a se slevou 50 %

Rodinn bednka pln erstvho ovoce a zeleniny Kvalitn produkty od eskch farm Cuketka, mrkviky, mangold, bylinky a mnoho dalho Rozvoz po Praze a okol zdarma

Pedstavte si svt v roce 2155. Zemdlskou vrobu zcela pevzaly tovrny na jdlo v tubch. Ochutnat mete gel s kuec pchut, amarouny s vn erstvch jahod i modrou elatinu s npisem Mrkev". Nikdo si toti nepamatuje, jakou barvu kdysi mrkvika mla. Zaete non mry a objednejte si rodinnou bednku erstvho ovoce a zeleniny od eskch farm ze Svta bednek! Systm bednkovn" je bjenm zpsobem, jak si a dom zajistit zeleninu a ovoce, kter m vrazn lep kvalitu i chu ne produkty z bnho supermarketu. Vyuv malch eskch farm, od kterch kupuje erstv regionln plodiny a prodv je za rozumn ceny dle. Jde o praktickou a pohodlnou formu distribuce, ze kter maj prospch jak rodinn zemdlsk firmy, tak zkaznci.

Zelenina a ovoce Svta Bednek pochz z eskch rodinnch farem Semice a Lotou. Dle sezny budou bednky obsahovat napklad koenovou zeleninku (mrkev, petrel, cibule, prek, brambory, esnek atd.), brukvovitou zeleninu (kvtk, kedlubny, edkviky, brokolice...), plodovou zeleninu (rajata, okurky, papriky, cukety, kukuici, fazolky, dn...), listovou zeleninu (mangold, salty, pekingsk zel, fenykl, apkat celer...), bylinky (bazalka, kopr, majornka, oregano, paitka, petrel, tymin, koriandr...) a tak mn znm druhy zeleniny, jako jsou artyoky, uka, ern koen, mochyn perunsk a dal. Rodinnou bednku si objednte pes online formul, kam vedle daj nutnch k dodn pipite i slo svho voucheru. Bednku je mono objednvat vdy do stedy 22 hodin a nsledujc tden vm bude dle vaich asovch monost doruena na msto, kter si vyberete. Napklad do centra Prahy se zeleninka a ovoce dov dvakrt tdn. Obsah bednek je pestr a pokad jin, vdy vak dostanete kvalitn, erstv sklizenou a mstn produkovanou seznn zeleninu i ovoce. Zajistte si kousek ech na svj stl a pochutnejte si na potravinch, kter k vm necestuj pes ocen, ale teba jen z vedlej vesnice.

Podmnky

Objednvka s slem voucheru online Maximln poet voucher na osobu: 5 Celkov poet voucher: 1000 Objednvku je nutno vytvoit na www.svetbedynek.cz v sekci Objenvky Objednvat vdy do stedy 22 hodin a nsledujc tden vm bude dle vaich asovch monost doruena.

190CZK for a big family basket full of seasonal fruits and vegetables worth of 380CZK! Basket from Czech farmers including delivery with a 50% discount

Family basket full of fresh fruit and vegetables Good quality produce from Czech farmers Courgette, carrots, chard, herbs and much more Home delivery in Prague included

Get a basket full of fresh fruit and vegetables from Czech farmers at Svt bednek! Basket" system is a great method how to get a fresh fruit and vegetables directly to your home. Its got a better quality and taste than products of a usual supermarket. It takes advantage of small Czech farmers who it gets fresh regional produce from and then sells them for reasonable prices. Its a practical and comfortable way of distribution that benefits not only family agriculture firms but also customers.

Fruit and vegetables from Svta Bednek come from Czech family farms Semice and Lotou. Depending on the season, the basket includes i.e. root vegetables (such as carrot, parsley, onion, leek, potatoes, garlic etc), then cauliflower, kohlrabi, radish, broccoli, then tomatoes, cucumber, peppers, corn, beans, leafy vegetables chard, salads, Peking cabbage, fennel, celery but also herbs such as basil, dill, oregano, marjoram, chive, parsley, thyme, coriander etc. but also other vegetables such as artichokes, black root etc. Family basket can be ordered by filling in an online form that will apart from your personal details need a number of your voucher. Basket can be ordered every day until Wednesday 22:00 and will be delivered to you the following week depending on your availability. We usually deliver twice a week to the centre of Prague for example.

Even though you dont know in advance exactly what your basket will include, you will always get a fresh fruit and vegetables. Ensure you get a piece of the regional Czech produce on your table and enjoy fruit and vegetables that dont travel to you from behind the ocean but from the next village for example.

Please order online with your voucher number Maximum number of vouchers per person: 5 1000 vouchers for sale