Our April potluck was full! 12 adults and 3 children filled the Energy Bar in Bideford and I met quite a few new people. It was great! Thankyou to everyone who came along.
As well as sharing a meal, I did a ‘soft chocolate’ making demonstration which was fun – and delicious!
Here are some of the many dishes we had:
Mayo maynot – a spread by Kate Magic Wood from her new book ‘Raw Magic’
100g or 1 cup coconut butter
2 tbspn miso
3 lemons, juiced [I only used one]
100g or 1/2 cup tahini
125 ml or 1/2 cup water
melt the coconut butter in a bowl over a pan of boiled water.
blend everything together.
leave in the fridge to set, although you can eat it as it is, warm and dribbly.
Kate adds, “coconut butter balances your metabolism and so doesn’t make you put on weight!”
Here is a recipie for one of the crackers that I brought. I have named this one the Green Power Cracker
1 cup ground sunflower seeds
1/4 cup ground brazils
1 tsp spirulina
1 tsp barleygrass powder
1 tsp hemp powder
1/4 cup ground sesame seeds
2 grated carrots
1/2 tsp dark miso
Put everything into a food processor and mix to a thickish paste. Add water as necessary.
Put onto solid dehydrator sheets and dry. When top pretty dry, turn over to finish off drying the bottom.
I also made CocoCarob Cookies
2 cups sprouted buckwheat groats
1/4 cup ground sunflower seeds
1/3 cup olive oil
1/3 cup clover honey
1/2 cup raw carob powder
1/2 cup dried coconut
1/2 tsp vanilla extract
Blend in a food processor and dehydrate at 108 deg F for about 6 hours. Yum!
Lisa Lowy made a variant on Japanese carrot salad, inspired by a recipie from the Guardian!
6oz raw cashews or peanuts
350g carrots, peeled and grated on the big holes
20g ginger, peeded and grated on the small holes
1 red chilli, deseeded and chopped
50g sugar snap peas or mangetout, sliced on the diagonal
10g mint, washed and chopped fine
For the dressing:
2/3 tablespoons sesame oil
juice of a lime
Mix the dressing and pour over the salad. Toss. Leave to stand for up to an hour.