Part of a Whole
"A human being is a part of the whole called by us universe, a part limited in time and space. He experiences himself, his thoughts and feeling as something separated from the rest, a kind of optical delusion of his consciousness. This delusion is a kind of prison for us, restricting us to our personal desires and to affection for a few persons nearest to us. Our task must be to free ourselves from this prison by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty."
Fajita Wraps with Smoked Jalapeno Cheese
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Fajitas:
2 portabella mushrooms, chopped
1 red, yellow, and orange bell pepper chopped
1 banana pepper, chopped
2 jalapeno peppers, chopped
1/4 cup Nama Shoyu
1/4 cup of olive oil
2 tbsp. of chili powder
1 tsp. of garlic powder
1 tsp. of onion powder
1/4 tsp. of cayenne powder
Combine ingredients together in bowl and marinate in dehydrator for 30 minutes or more at 105 degrees.
Smoked Jalapeno Cheese (I recommend only cashews, it gives it that smoked flavor, and I think it goes best with the jalapenos.):
2 cups cashews (unsoaked)
1 jalapeno
1/2 cup water
1 tsp. celtic sea salt
Put ingredients in Vitamix and blend till creamy. You might want to start with half the jalapeno and add more if you are sensitive to hot stuff to make sure it is to you liking. Romaine Lettuce leaves (look for big leaves, the bigger the better)1 tomato cut in cubes Take romaine lettuce leaf, spread some smoked jalapeno cheese on it. Top with fajita mix, top with tomatoes, then ENJOY!
Philly Cheesesteak Wraps
In a bowl, add:
2 Portobello mushrooms sliced
1/2 cup extra virgin cold pressed olive oil
1/2 cup Nama Shoyu
2 tsp. cumin powder
2 tsp. coriander powder
1 tbs Ume plum vinegar
Set aside and let marinate
VegetablesIn a separate bowl
1 green bell pepper, seeded and sliced
1 cup broccoli, chopped
1/2 cup white onion, chopped
1 clove garlic, minced
1 tsp sea salt
1/4 cup extra virgin cold pressed olive oil
Set aside and let marinate
CheeseIn a blender
add:1 cup pine nuts
1/2 cup sunflower seeds
2-3 tbs raw apple cider vinegar
1 tsp. sea salt
1/4 cup distilled water
Blend until creamy.
To make the Philly Cheesesteak, start with a whole Swiss chard leaf (you know we can use collards). First spread a layer of steak, then the vegetables, and finally the cheese. Roll, secure with a toothpick and eat!
Other options:
Here's my normal raw cheese recipe:
Raw Cheddar Cheese
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight)
1 tbsp. Tahini (optional)
3 tbsp. Nutritional Yeast
1 tbsp. Onion
1 Garlic Clove
2 tbsp. Lemon Juice
1 1/2 tsp. Sea Salt
Blend until creamy.
Optional: green onions, jalepenos, grated carrots, grated beets, cilantro, green chiles, red pepper flakes.
Application:
I just put the steak ingredients and vegetable ingredients in their own separate gallon ziplock bags and marinate them for about 45 min.(It's best overnight)Then i put the cheese in a small ziplock bag and snip one end a little bit to zig zag the cheese on top before securing with a toothpick.It took me forever to order in the Nama Shoyu and Ume plum vinegar. They are in a number of raw recipes, maybe for health reasons? But I find the Nama Shoyu tastes simular to tamari sauce and the Ume plum vinegar is mild. If these aren't available, I'm sure you can use your favorite alternatives.
Mexican Peas
2 cups frozen peas
1/2 large avocado, ripe
1/4 chopped red onion (makes it spicy)
3 Tbls. Extra Virgin Olive Oil (or to taste)
1/2 a lime1-2 teaspoons Fajita or Mexican seasoning
Serves 1 hungry woman...Defrost peas by running them under hot water in a mesh colander. Putin a bowl. Mash avocado with a fork adding to peas. Mix in onion,drizzle with oil, squeeze the lime and seasoning. It was quick, delicious, and satisfying.
~Lorna Goodman
The Influence Of Prayer
"The influence of prayer on the human mind and body is as demonstrable as that of secreting glands. Its results can be measured in terms of increased physical buoyancy, greater intellectual vigor, moral stamina, and a deeper understanding of the realities underlying human relationships."
~Dr. Alex Carrel
Commitment
"Until one is committed, there is hesitancy, the chance to draw back, always ineffectiveness. The moment one definitely commits oneself, then providence moves too. All sorts of things occur to help one that would never otherwise have occurred. Boldness has genius, power, and magic in it. Begin it now."
~Goethe
Merry Christmas and Happy New Year
Beloved Friends,
I wish you a Merry Christmas and a Happy New Year. I am sending this BEAUTIFUL quote because it permeates the true feelings of Christmas for me. Inner PEACE, which I feel comes through understanding and internalizing the life and LOVE of our Saviour! As we do this and apply the principles which we feel can benefits us, our families, and the world, we then see everything with eyes of light and everlasting truth. I pray that this New Year brings inner peace to all of us as brothers and sisters of an eternal God and that we can all recognize these qualities in each other. I believe that charity for one another will create a world where each of us strives for the closeness and connection we are all really looking for. We can then live in a world where our Savior with PEACE can reign supreme.
God bless you all, The Talley's (Chris, Rachel, Dean, Golden, Millie and Pratt)
"Like those who were alive at the time of His mortal ministry, thereare some among us who look for physical peace and prosperity as signs ofthe Savior's wondrous power. We sometimes fail to understand that theeverlasting peace Jesus promises is an inner peace, born in faith, anchoredby testimony, nurtured with love, and expressed through continual obedienceand repentance. It is a peace of spirit that echoes through the heart andthe soul. If one truly knows and experiences this inner peace, there is nofear from worldly disharmony or discord. One knows deep down inside thatall is well as far as the things that really matter areconcerned."
~M. Russell Ballard
Cream of Tomato Soup
2 stalks celery, chopped
4-6 roma tomatoes (or, we sometimes the approximate equivalent amount of other tomatoes)
1 small fresh onion
1-2 Tbs. extra virgin olive oil
1-2 Tbs. Braggs Liquid Aminos or Nama Shoyu
1 garlic clove
1 tsp Real Salt
pinch of cumin
pinch of paprika
Put all ingredients in a blender. Add 3½ cups water and blend well. Pour into bowls. Makes about 6 cups of soup. This can be eaten warm by putting in dehydrator for a couple of hours.
~Lynne Snyder
Know Thyself
"You do not need to be loved, not at the cost of yourself. The single relationship that is truly central and crucial in a life is the relationship to the self... Of all the people you will know in a lifetime, you are the only one you will never lose."
~ Jo Courdet
Collard Greens Burritos
Take organic collard greens, and cut in half lengthwise, removing the tough center vein.
Place a scoop of each at the top of the collard leaf: Sour Cream, Refried Beans, Chopped Cilantro, Minced Onions, Chopped Tomatoes. (I like to add chopped Olives in there as well, but whatever you prefer. I've added finely sliced lettuce or sunflower sprouts, and diced red bell peppers in there as well.)
Roll up the leaf and place seam side down in a dish. Fill your dish with rows of burritos and squeeze lemon juice over them. Cover and marinate for at least 2 hours in the refrigerator. Serve chilled or warmed to room temperature.
Make a nice Raw Salsa and some Guacamole and serve on the side.
Sour Cream:
1 cup Almonds, soaked over night and drained
2 cups water
1 cup olive oil
2 tsp. sweetener of choice
11/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup lemon juice
Place all the ingredients in the blender and process until creamy. Keeps well in the fridge.
Refried Beans:
2 cups sunflower seeds, soaked two hours and drained
3/4 cup hot water
2/3 cup olive oil
2 Tb. Tamari
1 Tb. Onion Powder
1 tsp. Chili Powder ( I use a mild dried chili)
1 tsp. Garlic Powder
1 tsp. cumin powder
1 Tb. Nutritional yeast
1/4 tsp. cayenne powder
Celtic Salt to taste (opt.)
Place all the ingredients in the blender and process until smooth. Keeps well in the fridge.
Sun Garden Burgers
3 tablespoons flax seeds, ground.
6 tablespoons water.
1 cup carrot pulp.
1 cup sunflower seeds, ground.
1/2 cup finely minced celery.
6 tablespoons finely minced onion.
2 tablespoons finely minced parsley.
2 tablespoons finely minced red pepper.
2 teaspoons liquid aminos or Nama Shoyu.
In a blender, combine the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out).
In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six 1/2 inch thick patties. Place immediately in the dehydrator and dehydrate the burgers for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes six patties.
These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them.
Note: to grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.
~Cindy
Roofe's Peanut Butter Cups
(all ingredients should be at room temperature or the Coconut Oil will set prematurely)
PEANUT BUTTER LAYER:
2 cup Coconut Oil, softened
1/2 cup raw Almond Butter
1/2 cup fresh pressed Peanut Butter or
1/2 cup roasted Almond Butter
1/2 cup raw Honey
1/4 teaspoon of Real Salt, optional
CHOCOLATE LAYER:
2 cups of any combination of sweetener
(Honey, Maple Syrup or Agave Nectar)
3/4 cup of raw powdered Cacao
3/4-1 cup Coconut Oil (more if you want it to set firm)
1/4 cup raw Carob Powder
1/4 teaspoon of Real Salt, optional
To make the Peanut Butter layer: Stir the Oil, Butters and Honey together in a medium size mixing bowl. Put one rounded teaspoon-size drop in a one-inch cupcake liner. Spread this mixture around to form a base. Freezer for one hour.
To make the Chocolate Layer: Put all of the Chocolate Layer ingredients into the blender and blend on high till smooth and creamy. Spread out a teaspoon of Chocolate on each Peanut Butter Cup base. Put this in the freezer for one hour. When this is set, add another layer of peanut butter and freeze.
To make “Drops”: make Peanut Butter mix and add ½ cup of Coconut and crushed Almonds. Spoon tablespoon-size “Drops” onto a plate and add a dollop of Chocolate to each Drop and freeze. Or you can pour the entire Peanut Butter Layer into a 9 X 9 glass dish and spread it out like a brownie mixture. Spread some Chocolate Layer over the top evenly. FREEZE! Enjoy!
Kale Hemp Nut Salad
1 bunch of kales, finely chopped.
1 ripe tomato, diced - use cherry - yellow & red.
1/2 cup shelled hempseed.
Two tablespoons extra-virgin olive oil or hempseed oil (use brazil nut oil).
2 tablespoons fresh lemon juice.
3/4 teaspoon sea salt.
1/2 teaspoon chili powder.
Add diced jicama for great crunch.
Combine all the ingredients in a large bowl and toss gently. Let marinate for at least 30 minutes before serving.
This salad is so easy and tasty. Until this recipe, I never knew kale could be so delicious fresh and uncooked. If you want to make it easier to digest, lightly steam the kale before making the salad.
~Crystal Cheney
Apple Pie
Crust:
11/2 lbs. dates, pitted (preferably deglet noir)
Process 1/2 lb of dates at a time in a food processor with S blade until they form a ball. Scrape sides of food processor if needed.
Press processed dates evenly into a 9-inch glass pie plate.
Refrigerate for at least two hours.
Filling:
6 fuji apples (or braeburn or red delicious), quartered
1/2 lb. dates, pitted
11/2 cup purified water
Cinnamon (optional)
Grate apples in food processor.
Blend dates with purified water until smooth.
Cover bottom of pie crust with a 1/4 inch layer of grated apple.
Spread a thin layer of blended date sauce over the apples.
Repeat two more times, adding 1/4 inch of apples and topping with date sauce, for a total of three layers.
Top pie with a sprinkling of cinnamon
Serves 8
~Elchanan
Cacao Butter Balls
2/3 cup almond butter.
1-3/4 tablespoon carob (raw).
1/4 cup coconut oil.
1 tablespoon vanilla.
2 teaspoons honey.
1/2 cup coconut - unsweetened.
1/4 cup walnuts, almonds, or pecans.
Two teaspoons Agave nectar.
Dash of salt.
Mix all ingredients together, and roll in balls. Enjoy!
~Ande Coccimiglio