1 tablespoon flax seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 tablespoon honey
1 cup raisins
4 tablespoons hot water
all dry ingredients in coffee grinder (you may have to separate
the mix into two batches). Grind raisins or date pieces until
soft. Mix all dry ingredients, then add hot water to desired
texture. This will thicken in a matter of one to two minutes so
donít be afraid to allow it to be a little runny. No need to add
any oil. Tastes very good with mixed green lettuce (3 different
sorts of it). Makes 1 cup dressing, serving 4.
Note: Almonds can be replaced with just about any nut.
Raw cashews are simply heavenly.
1/4 cup sugar cane
1 clove garlic
2 tablespoons mustard
1 teaspoon flax seeds
2 tablespoons chives finely diced
2 teaspoons poppy seeds
juice from 1 lemon
1/4 cup flax oil
2 tablespoons sesame seeds, powdered
salt and pepper to taste
all ingredients until smooth. Makes 1 cup dressing.
Note: To be used in any salad your choice.
cups fresh basil leaves
3 tablespoons grated Parmesean cheese
2 tablespoons pine nuts
garlic cloves, cut up
1 cup extra-virgin olive oil, plus more for storing
salt and pepper
|Pulse basil leaves,
cheese, pine nuts, and garlic in a food processor until finely
chopped. With the machine running, pour in olive oil in a thin,
steady stream, blending until the mixture is well combined and
emulsified. Do not overprocess or it will be too liquidy. You
want to be able to see the texture of the ingredients. Serve
pesto with a long, thin pasta such as fettuccine or spaghetti or
a Spaghetti Salad. Store in an
airtight container covered with a thin layer of oil (to preserve
color) in the refrigerator for up to 1 week. Makes 2 cups.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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