• Veggie Girl

Modern Manna Health & Healing Crusade 2018

A lively atmosphere charged with energy from all the volunteers at this year's event helped set the stage for a weekend full of life-saving, life-changing information from well-respected and educated speakers, angelic voices of guest musicians, and even a food demonstration showing how simple and delicious healthful foods can be! If you missed this year's event, be sure to get ahold of the dvd's at modernmanna.org. And make a plan to be there next year!

While digesting the incredible wealth of information from all the wonderful speakers, guests got to take a break and enjoy tasty plant-based fare. Here are a few of the most requested recipes from this year's Crusade...


MANGO-CHIPOTLE DRESSING

2/3 cup mild vinegar such as coconut vinegar, apple cider vinegar or rice vinegar

1/3 cup low GI sweetener such as coconut nectar or agave

3/4 cup mild-flavored oil such as grapeseed oil or avocado oil

1/2 cup mango chunks, fresh or frozen

1 chipotle pepper in adobo sauce

1 clove garlic

1 tsp ground cumin

1/2 tsp dried oregano

1 tsp Himalayan pink salt

Combine all ingredients except oil in a blender cup. Process on high speed until thoroughly incorporated. While processing on high speed, slowly pour in the oil until it becomes creamy. and thickens. Serve immediately or replace to a glass jar and store refrigerated for up to two weeks.

PINEAPPLE SALSA

1 medium pineapple; skin removed, cored and diced small

1 red onion, diced fine

1 red bell pepper, diced fine

1 clove garlic, minced

1 jalapeno or serrano pepper, minced

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp red pepper flakes

1 lime, juiced

1 Tbsp coconut sugar

1/2 tsp Himalayan pink salt

Combine all ingredients in a large bowl. Refrigerate for two hours to allow flavors to meld. Store in refrigerator for up to one week.


CHICKPEA OAT PATTIES

1 medium yellow onion, cut into quarters

1 stalk celery, cut roughly into 2" pieces

2 cloves garlic

1 cup walnuts

1 1/2 cup chickpeas (equivalent of one 15 ounce can)

1 tsp dried sage

1 tsp dried parsley

1 1/2 tsp Himalayan pink salt

2 cups rolled or quick oats

1/2 cup water

In a food processor, pulse the walnuts until chopped fine. Add the onion, celery, garlic, sage parsley and salt. Pulse then process until fine and well incorporated, scraping down sides as needed. Add the chickpeas, oats and water and process until it becomes like a dough. Place the mixture into a bowl. Heat a skillet (preferably a well-seasoned cast iron skillet) over medium heat. Place scoops onto the heated skillet and flatten, forming patties. Cook until lightly browned then turn with a spatula and brown the other side. Keep them warm in the oven or serve immediately. It's great on rice or mashed potatoes and smothered with a rich brown gravy. Or if you prefer, in a bun with all the fixins'.


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© 2017 by Editor CD.