Live Food Recipes from Turtle Lake Refuge by The Wanted .....

Durango, Colorado has some good things happening with the raw and wild foods

Date:   10/4/2007 7:20:21 AM ( 14 y ago)


I was just looking to see if Colorado had any live food restaurants. There was just one listed on the site I checked, and that is Turtle Lake Refuge in Durango, Colorado. They serve living foods to the community from 11:11 a.m. to 2:22 p.m. every Tuesday and Friday. They also have wild edible classes!

Here are some of the recipes they have online:

ROMAINE BURRITO WRAPS

Romaine Lettuce
2 cups nutty seedy cheese
2 tomatoes
2 avocados
1 cucumber
1 lime
1 cup of sunflower sprouts

Layer all ingredients onto the lettuce leaf and roll up. Place a toothpick to secure if needed. Also works with kale, chard or cabbage leaves.


ZUCCHINI LINGUINI WITH PESTO

zucchini
1 handful basil/cilantro/parsley/dandelions
2 cloves garlic
3 T Tamari
3T olive oil
pinch of kelp
1/2 cup pecans
water enough to blend (approximately 1/2 cup)

Spiralize the zucchini into spaghetti. Place the rest of the ingredients in the blender and blend with water for desired pesto consistency. Serve pesto over zucchini linguini.



THE FRESHEST APPLE PIE ALIVE

Crust:
2 cups pecans
2 cups dates
Filling:
4-6 apples
1 T cinnamon
1 lemon (juice)

In cuisinart, grind the dates and pecans. Form into the bottom of a pie pan. Add apples, cinnamon and lemon juice in the cuizinart and blend until the apples are finely chopped. Spread the filling in the crust and decorate the top. Delicious right away or chilled slightly.


GREEN GODDESS PULP DRESSING

1 apple
2 T soaked almonds
green juice pulp
2 T honey
2 T tamari
1 T olive oil
2 T Balsamic vinegar
1-2 cup of water (or enough for the preferred consistency)

Place all ingredients in a blender and blend until creamy.


BELL PEPPER VINAIGRETTE

1 bell pepper
1 avocado
1 lemon
2 T tamari
2 T honey
1-2 cup of water (depending on preferred consistency)

Blend all ingredients together for a rich and tasty dressing.


NUTTY SEEDY CHEESE

1 cup soaked almonds
2 cups soaked sunflower seeds
Handful of parsley
2 scallions
2 cloves garlic
1/2 t Celtic sea salt

Place all ingredients into a cuizinart and blend. After the initial breakdown, add 1/2 cup of water until the desired consistency is reached. Serve fresh or allow cheese to culture for one day out on the counter with lid 3/4 on or with a cheese cloth on jar.

You can visit their website at
http://www.turtlelakerefuge.org/index.html


 

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