This means that our pre-order special will be on for just a short while longer, so if you would like to take advantage of this offer and get a signed copy of Delightfully Raw at a reduced price, now is the time! (Find out all the details here.)
We've had a very busy last few days in Gayle's kitchen, making up for the last time we visited (we were then mostly focused on finding ourselves new wheels, as our Windstar had died on us.) One of the fun things we did this past week is have a Hallelujah Acres potluck (Gayle and Rick are Health Ministers). There was a good turn out and, as always at such gatherings, the spread was more than generous. In fact, I ate so much that I wasn't even hungry the next day!
The desserts were particularly scrumptious...
Chocolate Cheesecake recipe by Cherie Soria
This was very good, but boy, was it ever rich!
Pomegranate Cheesecake from Sweet Gratitude
Gayle didn't have enough pomegranate juice so subbed part of the amount with orange juice instead. It was super creamy and very very yummy; everything a raw cheesecake should be!
Rick took the opportunity to do a little overview of all the topics they covered during the year.
Of course I couldn't resist sharing a couple of simple recipes. The tough part is always deciding which to choose as there are so many awesome no brainers that can be easily incorporated into one's diet. I settled for marinated veggies on quinoa (being the last potluck of the year, participants could bring both raw and cooked dishes), and a hearty Sweet Pea Soup; such a great winter warmer!
Creamy Sweet Pea Soup
Adapted from a recipe posted by Kelly here
This soup has become an instant hit in our kitchen. Delicious and very filling too!
3 cups sweet peas, thawed (if desired, save some of the peas for garnish)
2 cups roughly chopped cucumbers
2 cups roughly chopped celery
1/4 cup fresh dill
2 cloves of garlic
1 green onion
1 tbs lemon juice
1 tsp miso
Water until desired consistency is reached
Salt, to taste
Blend until smooth.
If you want a warm soup, heat up gently on the stove while stirring constantly or simply use boiling water for blending.
Place 1 or 2 tablespoons of peas in each bowl, pour the soup on top.
Serve with freshly chopped parsley.