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BOOK TWO

A Potluck Favorites Book II has come out and the cost is only $5.00 plus $2. for shipping.  There are 53 recipes in the book.   These recipes are completely different from the recipes in Book One

Seed Loaf Pumpkin Pie Persimmon Yummies Pate Juan's Seed Pate Jeanne's Avocado Dip Almond Pate Simple Wakame Salad De Witt's Seed Loaf Cinnamon Oatmeal Carrot Fruit Cake Cold Zuke Soup Date Cake Basic Seed Yoghurt Mock Meat Loaf Carob Pudding Sunny Rollups Red Bell Pepper Apple of My Eye Pie Apple Celery Crackers Gazpacho Michael's Fruit Sauce

Shitake Salad Poppy Seed Dressing Pecan Pesto Tomato Dressing Curried Barley Pilaf Sweet and Sour Ginger Dressing Chile Peanut Sauce Ginger-Sesame Sauce Mango Pudding Julie's Cream of Asparagus Soup Beet Soup Carrot Squash Soup Sprouted Oat Breakfast Sprouted Wheatberry Cookies Shredded Cabbage Pinto-Parsnip Chile Dip Mock Turkey "Cutlets"

Live Food Charoses Kale Salad and Flax Dressing Carrot Zucchini Rolls Cabbage and Carrot Fruit and Seed Pudding 8 Ingredient Salad Southwest Hummus Almond Milk Anna's Apple Delight Satisgying Wild Rice Salad Fennel Carrot Salad Please enjoy the sample recipes taken from the book below.   If you would like to enjoy all of the recipes in the book, please order the book here.

 

Simple Wakame Salad Recipe contributed by Dorleen Tong 1 clove garlic, grated 1/2 teaspoon grated ginger 1/2 avocado Bragg's to taste 3 cups greens (sunflower, buckwheat, spinach, lettuce, etc) 1 cip soaked wakame seaweek optional: tomatoes, walnuts, pecans, almonds or pine nuts Grate the ginger and garlic.   In a small bow, mash the avocado, ginger, garlic and Bragg's together.  Break greebs and wakame up into bite size pieces.  Toss all ingredients together thoroughly. Mock Meat Loaf Recipe contributed by Michele Homer 1 beet, grated 1-2 sweet potatoes, grated 1-2 white potatoes, grated 1 turnip, grated 1 onion, cut-up 3 celery stalks, with leaves 1 pound raw peanuts Put each item in a food processor indivdually.  When each item is processed, place in a large bowl.  Mix together and refrigerate overnight.   Next day, shape into a loaf.

Carob Pudding Recipe contributed by Lena Aurora 2-3 avocados 1 3/4 cups dates, putted, cut up 1/2 - 3/4 cup water 3 tablespoons raw carob powder In a blender, place avocados and blend until smooth.  Add dates, a few at a time, with water and blen until smooth.  Add carob and blend until mixed in.  Pour mixture in a serving bowl and chill.  Serves 4-6 Carrot Fruit Cake Recipe contributed by Laurie Godbois Cake: 1 cup dried figs, soaked 1 cup raisins, soaked 1/2 cup pitted dates 4 cups shredded carrots 3 cups soaked nuts (almonds, walnut, or cashews) 1/2 teaspoon each: ginger, cloves, cardamom Topping: 1/2 cup dates 1/2 cup cashews 1/2 cup soaking water Soak figs, raisins and dates in 3 1/2 cups of water for one hour, reserving liquid. Soak nuts in 5 cups of water for 8-12 hours. Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well. Add carrots mix thoroughly. Form mixture into desired shape. Process dates, cashews and soaking water until smooth. Spread on top of the cake.

CLICK HERE TO ORDER THE BOOK II WITH 53 RECIPES

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