Alive, Organic Almond Butter Recipe Contest

Brothers and sisters,
We offer you a chance to demonstrate your creativity and unlimited capacity for innovation.
Why not come up with an exciting way to use our Alive Organic Almond Butter, say in an almond milk, a pate, alive pie or alive dessert. Create a video! showing you putting it all together in your kitchen. Those with the top three videos will each receive three 16oz. jars of our Alive, Organic Almond Butter. Send the link to your video to jesse@livingtreecommunity.com.
Contest ends Feb 1, 2015

Onion Wrap with Quinoa flour, Zucchini, Tomato and various spices

Onion Wrap

One of the very first foods I gave 
up when I started eating raw living 
food, was bread. I learned how the 
gluten acts like "GLUE" in the gut, 
sticking to it, fermenting, clogging, 
and wreaking havoc on my body. 
Here's a lovely way to enjoy a good 
wrap without the negative side 
effects.

Acid Reflux....GONE GONE GONE!!!! 
There were nights I used to sleep 
sitting up to avoid the killer acid 
reflux BURN. Surprisingly, I have not 
missed sandwiches all that much, but 
it's getting quite nippy here on the 
East coast, and my body craves foods 
that are a little heavier and richer, so I created this lovely onion wrap and 
it is really satisfying and filling.

When I first tasted the wrap alone, it seemed too strong and had quite a 
bite, but when I stuffed it with a mild sunflower seed pate and creamy 
avocado slices, the blend of flavors was fabulous.

The onion is fairly strong and I'd eliminate onion from the pate recipe or any recipe you will be using with this wrap...unless you really really like onion!

Ingredients:

1 - 1 1/2 red onions, chopped

1 zucchini, chopped

1 clove garlic, crushed

1/2 cup water

1 1/2 Tbsp ground flax

1 Tbsp sprouted Quinoa flour 
( I always store some in freezer - replace with almond flour)

1/2 tomato

1/8 tsp sea salt

1/8 tsp onion powder

dash oregano

1/8 tsp dried dill(or your favorite herb/spice)

2 Tbsp sun dried olives (optional)

Directions:

1. Blend ingredients, adding olives last, and pulse blend, leaving very 
2. small chunks.
3. Spread mixture onto a non-stick dehydrator tray, using an offset 
4.  spatula. (One of my favorite kitchen tools ever!)
5. Dehydrate at 110 degrees F for several hours. 
6. Turn wraps over by placing another mesh dehydrator tray over wraps 
7. and flip over entire tray, holding layers together. Peel non stick sheet 
8. from wrap and continue to dehydrate another 3 hours or more. Wraps 
9. should be dry, but not brittle.  
10. Stuff wrap with your favorite Hummus, salad, or pate. Add toppings, 
11. and enjoy! 
    

Onion Wrap with Quinoa flour, Zucchini, Tomato, Garlic, Oregano and Dill

And for more delicious alive organic recipes click on the link below!

http://www.livingtreecommunity.com/store2/recipes.asp

Recipe: Wild Mushroom and Spinach Stuffed Pepper

By Live Food Master Chef Barbara Shevkun of Rawfully Tempting

I had a lot of quiche stuffing leftover from a previous recipe and someone suggested stuffing it into a bell pepper. I used a beautiful orange bell pepper. I'm going to put it in the dehydrator for a few hours, really condense the flavors, and soften the pepper. It sure looks yummy!

Wild Mushroom and Spinach Stuffed Pepper

Ingredients:
2 cups wild mushrooms (or substitute for any type of available mushroom)
1/2 tsp salt
1 Tbsp lemon juice
2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1T powdered psyllium husk (optional) (I did not use)
1/2t salt

Directions:
1. Wash and roughly chop the mushrooms. Marinate in salt and lemon juice and set aside.
2. Blend all ingredients in a high-powered blender until smooth.

2 cups tightly-packed spinach
2 Tbsp olive oil
1/4 tsp salt

Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.

Drain the mushrooms and transfer to a large bowl, along with the blended zucchini mixture, and spinach. Add the following ingredients and mix by hand:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 Tbsp minced basil

Stuff in seeded bell pepper and serve, or dehydrate for several hours, to taste.

It turned out yummy, but I'd dehydrate 6-8 hours next time, instead of 4, although it was tremendous as is too!