Wild Oats Recipes

I want to express my gratitude to those of you who make the effort to attended the classes and spread the word. I am very grateful to be able to teach at Wild Oats, and there support and donation of the food we enjoy. It is a great service they offer.

Rawsome Enchiladas
From Brigitte Mars’ Book “Rawsome!”

Yield: 8 servings

The Wrapping

8 cabbage leaves

The Filling

Kernels of 2 ears of corn
2 cups shredded zucchini or yellow squash
1 cup chopped fresh cilantro
2 tomatoes, chopped
2 avocados, pitted, peeled and chopped
1 teaspoon Chili Powder
½ teaspoon natural sea salt
2 chopped red peppers

The Sauce

¼ cup sun-dried tomatoes, soaked in ½ cup of water for 2 hours
¼ cup chopped tomatoes
1 tablespoon extra-virgin olive oil
½ teaspoon natural sea salt

To make the wrapping: Wash and pat dry the cabbage leaves.

To make the filling: In a large bowl, combine all filling ingredients and mix well.

To make the sauce: Place the sun dried tomatoes in a food processor and puree. Pour the puree into a small bowl and stir in the reaming sauce ingredients.

To finish: Place a generous handful of the filling in the center of each cabbage leaf, and roll the cabbage leave securely around it. Pour the sauce over the enchiladas and serve.

At the class there was no corn so we added sunburst squash to the mix in place of the corn.


Cream
From “In the Season Thereof” by Nadhirrah

1 cup cashews or macadamia nuts
¼ cup fresh orange juice
¼ cup raw agave nectar or raw honey
¼-1 cup of water

Place all ingredients except for the water in a blender and mix add enough water to make it the thickness you desire.

Peaches and Cream
From “In the Season Thereof” by Nadhirrah

1 recipe of the cream
6-8 peaches peeled and sliced.

Make the cream and set aside. Peel and slice the peaches and place in a bowl. Slowly pour the cream over the peaches. Gently mix and serve.