Luna99...recipe PLEASE...PRETTY PLEASE

[Frecs]

Luna99, I saw your spinach/avocado pie with a sundried tomato/almond crust and rosemary zuccini on the pictures thread and you just must must must share!

[luna99]

no prob.. I'll post it during my lunch break.

I'll tell you this about it though.. my fiance thought it tasted too "grassy" and honestly, I wish it would have turned out better. The crust is FABULOUS! but the spinach/avocado part might need some tweaking. I"m not giving up on it though, I'm going to work with this recipe until I can make it to suit my tastes... I'm eating the entire thing myself for lunch all week this week.. lol.

I think the filling part needs to be a little firmer if I can do that somehow and maybe I should have added more spices or herbs.

OK! will post the recipe in a bit! it is a beautiful pie to look at, isn't it?:D

[Frecs]

OK! will post the recipe in a bit! it is a beautiful pie to look at, isn't it?:D

Thanks! And, yes, it is beautiful. I'm sure with a little tweaking, it will be knock-your-socks-off good! Momma and I love to tweak recipes so between the three of us, we shouldn't have any problems getting it JUST RIGHT!

[luna99]

doh! lunch came and went and I forgot and was too busy! Will post it when I get home this evening.. promise!

[luna99]

Here's the recipe! I'm not too sure about the legalities of posting recipes straight out of a book though: I got this from the "rainbow green live food cuisine" book by gabriel cousens, M.D.

for the crust: 1 1/2 cup almonds (soaked) mixed with six sundried tomatoes (soaked) with one tablespoon each: marjoram, sage, thyme, and salt. process, press into the pie crust pan, and dehydrate for 2 hours at 145 degrees then press chopped olives into the bottom of the crust.

filling: 2 avocados, 4 cups spinach, 1 tablespoon each: basil, thyme, oregano, and 1 1/2 tablespoons salt. mix and chill in the fridge for two hours before filling the pie crust with this.

**(my fiance thought there wasn't enough flavor in the filling.. if you experiment, please tell me what you do.. I really want to love this recipe! and how could I make it firmer? maybe grind up some nuts in the filling? Hmmm)**

take 2 zucchinis and slice very thin... marinate in olive oil and 1 tablespoon of rosemary then dehydrate those for 2 hours at 145 degrees. garnish the top of the pie with them!

enjoy!

[Frecs]

Thanks!!! Now, to figure out how to make this since I can't do it in my dehydrator (I have an American Harvester...one of those round ones)....ummmmm.

[lil fairy z girl]

mmh, i was just going to ask what the recipe was. it looks beautiful. i may add in an onion when i give it a try or garlic. i am a garlic lover :)
i don't have a dehydrater but i am sure it will still taste good. the picture looks beautiful.

best wishes
sal
~*~*~*

[JinxieKat]

You can make it firmer by grinding up some flax seed or chia seed and adding a bit to the recipie, or some psylliam (? spelling) husks.

Lesee.. round dehydrator. How to do it in that.. If your not concerned with looks you could make the crust flat as a 'bread' then use the filling as a spread and top with the dehydrated zuchini slices. I bet that would be tasty too!

Jinx

[Bethanie]

My husband and i are going through our weekly semi-fast and i came across your picture for your sundried tomato flaxseed bread sticks.
I love any and everything with sundried tomatoes so could you please post that recipe:) .
It would really be helpful to have it to take along with us when we have to leave home and stay out for several hours, you know those time when you get really hungry and you don't see anything out to eat that's good for you and you get :( tempted.
Thanks.
Bethanie

[luna99]

I love any and everything with sundried tomatoes so could you please post that recipe:) .


no problem, I'll do it when i get home from work. I really like these breadsticks and they travel well! The only thing I would maybe do different the next time I make them is put more sundried tomatoes! I Love them too.... I can eat them plain like candy! haha.

good luck on your fast!

ps, I just let my co-workers try the breadsticks and they loved em! haha. The recipe is really for a sundried tomato bread..but the way I cut it up looks more like breadsticks.

[Carmella]

Hey Luna,

I know this is only remotely connected, but how do you manage to post your photos with little captions before each one?

[luna99]

do you mean in the recipe photo thread? hmm.. well, I download my pictures and save them in my flickr account.. then when I make my post I just type whatever I want to say first.. and then click on the little photo icon up there and insert my photo url from the flickr site? is that what you mean?

I've noticed that most everyone else has their pictures as thumbnails on there and was wondering if maybe I'm doing something wrong or need to be doing them as thumbnails. :shrug:

[Frecs]

I just found out that I can get trays for my American Harvester that will allow me to do deeper items! Way cool! I needed more trays anyway and some other accessories so ...yeah!

[Carmella]

Thanks Luna!

Gotcha! I've always wondered how you guys could do that yet it was right in front of me all along! LOL

I don't think it's a matter of right or wrong... It's just different, that's all!

[luna99]

My husband and i are going through our weekly semi-fast and i came across your picture for your sundried tomato flaxseed bread sticks.
I love any and everything with sundried tomatoes so could you please post that recipe:) .


here's the recipe for the breadsticks! Like I said, it's a bread recipe really but I cut it into long strips and called them breadsticks! This is also from the "rainbow green live-food cuisine" by Gabriel Cousens, M.D.

2 cups golden flax seeds, ground up.
1 cup pecans, soaked (I used almonds)
1 cup apple, grated.
1 1/2 cup coconut water
1/2 cup sundried tomato, soaked
1 tablespoon of the following: basil, oregano, salt.

grind up the flax in a coffee grinder, but not too finely.

process pecans in the processor.

process sundried tomatoes in blender with the pecan soak water until smooth.

combine all ingredients in a bowl and mix well. add remaining ingredients and form two loaves with the mixture. dehydrate at 145 for 2 to 3 hours then 115 degrees for 2 hours or until desired texture.

enjoy! like I said, next time I make them I am going to try using more sundriend tomotoes for a stronger flavor. If you make them, please let me know how they turn out!