Tuesday, October 18, 2011

No Bake Peanut and Date Cookies

These are easy to make up and refrigerate or freeze until you need them. One or two are satisfying with a cup of tea. I usually make this recipe x 4 for either a large crowd or to have them made ahead for smaller events.

1 cup unsalted peanuts
1 cup pitted dates
1 Tbsp vanilla

To Make:
In a food processor with an S-blade add first the peanuts, then the dates and last the vanilla.
Pulse it until the peanuts are chopped but be careful not to make it into peanut butter.
With very clean hands, roll the mixture into one inch diameter balls and place on a flat surface. Refrigerate or freeze until serving.

Sunday, October 16, 2011

Veggie Pasta with Tahini Lemon Dressing

I make this dressing every week and leave it in the refrigerator. I add it to salads, cooked veggies and pasta dishes. I have never heated it, just put it in the bottom of a bowl and add whatever it is being mixed with and toss it together. Today I added it to
1 cup chopped kale (stems removed)
1 cup shredded carrots
1 cup cooked rice pasta.
I added the kale and carrots to the boiling water along with the rice pasta but it could have been put into the bowl raw and the hot, drained pasta added on top then all mixed together.

Dressing Ingredients:
1 whole lemon, peeled and seeded
6 pitted dates
1 cup water
1 cup tahini
1/4 cup soy sauce (we use low sodium)
2 tsp ground mustard 
1/2 cup nutritional yeast
To Make:
Add the lemon, dates and water to a food processor or high speed blender and puree.
Add the tahini, soy sauce, and mustard and mix until smooth.
Add the nutritional yeast last and puree. This will make the mixture thick.
Use immediately or store in the refrigerator.
Makes 2 cups.

 We served this in a bowl topped with Parmesean substitute.
You can also add pepper to taste.

Peanut Dipping Sauce

This is a great dip served cold as a dip with fruit.

1 cup unsalted peanuts
1 cup water
3 whole pitted dates
1/2 tsp curry powder

To Make:
Add peanuts, water and dates to a measuring cup and let sit in the refrigerator for 8 hours or overnight. 
Add peanut mixture and curry powder to food processor and  puree until smooth. 
Serve immediately or refrigerate until ready to serve. You cannot taste the curry but it adds a nice flavour.
Note: The next time I make this I will try it with a hand immersion blender to see if I can make it while travelling.

Sunday, October 9, 2011

Stop Cancer Before It Starts

This is a lecture from Dr Michael Greger MD who does a great job of making the results of complex research easy to understand. This lecture is an hour long but is very worth the time.