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June Florence recipes

Portobello Meat Loaf

(Modified by Juliano)

1 1/3 cup walnuts, soaked one hour

1 1/3 cup sunflower seed, soaked 6 — 8 hours

1 1/3 cup almonds, soaked 8 hours

1 tsp. Celtic Sea Salt

1/2 cup fresh parsley, chopped

1/2 cup chopped celery

2 cup marinated Portobello mushrooms, chopped (see below)

1 tbsp. chopped onion

1/2 tbsp. minced fresh ginger

2 tbsp. fresh rosemary, de-stemmed and minced

1 cup red bell pepper, chopped

1 tbsp. minced jalapeno pepper

1 1/2 tsp. cumin seeds (not powder)

1/4 cup olive oil

Fresh lemon juice (1 — 2 tbsp.)

1 recipe barbecue/ketchup (see below)

Marinated Portobello

2 cup diced mushrooms

1/4 cup Nama Shoyu

2 tbsp. Olive oil

Soak mushrooms 15 — 20 minutes (longer is okay). Instead of Nama, you can substitute 1/4 cup miso and 1 1/2 cup fresh-squeezed orange juice.

Discard marinade.

BBQ/Ketchup

1 cup fresh tomatoes

1/4 cup chopped onion

1/2 cup sun-dried tomatoes, soaked in boiling water 10 minutes

1/2 tsp. Minced garlic

3/4 tsp. Minced jalapeno

4 fresh basil leaves

2-3 dates, pitted and chopped

olive oil or tomato soak water for blending

1 tsp. Celtic Sea Salt

1 tbsp. Olive oil

Combine all in the blender. Makes two cups.

For meatloaf:

After soaking, drain, then process nuts and seeds until dough-like. Add remaining ingredients.

On a solid dehydrating sheet, shape into two loaves about 1 1/2 inches high. Dehydrate one hour at 105 degrees, then baste with barbeque sauce. Dehydrate 2 to 3 more hours. Serve with more sauce.

Un-chocolate fondue

June Florence

2 tbsp. Raw carob powder

1 tbsp. Organic cocoa powder

1/2 cup Raisins, soaked in 1/2 cup of water

1/8 cup Olive oil

3 Sun-dried black olives

1/2 tsp. Spirulina

1 tsp. Mesquite

1 tsp. Vanilla

1 tbsp. Maple syrup

Blend until smooth and shiny. Serve with strawberries, pear slices, orange sections or other fruit.


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