6 tomatoes
2 beets
3 carrots
3 stalks of celery
2 Tbsp. Lemon juice
3 oranges, peeled or 1 peach
1 Tbsp. Honey or 4 dates
¼ cup olive oil
½ cup chopped parsley
1 cup walnuts
1-2 cups water as needed
¼ head cabbage and 1 beet, grated and set aside for later

Juice the tomatoes, carrots, celery, and beets together. In a blender, combine the juice plus lemon juice, peeled orange, sweetener, olive oil, parsley and water, if needed. Pulse in the walnuts, leaving a nutty consistency. Pour in individual serving dishes and add the grated cabbage and beets into each one.

Serves 10

Buckwheaties:
In a large jar, soak raw buckwheat groats (approximately 2 c.) overnight. Drain and rinse. Cover jar with towel and continue to rinse several times a day for the next two days. Place groats on teflex sheet and dehydrate overnight at 115 degrees. Store in ziplock bag with a vanilla bean.

Granola:
2 cups dehydrated buckwheat groats, soaked overnight and rinsed for 2 days

Mix the following in blender:
½ cup of orange juice
6 whole strawberries
¼ cup honey to taste
1 tsp.Cinnamon
2 tsp.Vanilla
*Optional: 1 apple, chopped

Mix blended ingredients in a bowl with the following:
1 c. coconut
1 c. chopped almonds
1 c. chopped walnuts
1 c. sunflower seeds
1 c. sesame seeds
1 c. wheat germ

Add the 2 cups of buckwheat groats.

Dehydrate at 110 degrees, overnight, in clumps on a teflex sheet. Turn over when tops are crunchy.

1 apple, washed and cored
½ lemon, washed
2 c. cold water
2 bananas (frozen or fresh)
10 ice cubes (optional)
3 big handfuls of spinach

Place apple, lemon and water in Vita mix. Blend. Add bananas and ice. Blend.
Blend in spinach until all is mixed well.

Serves 3

Jicama, Orange, Fennel Salad

Jicama ("hee-ca-ma") is a Mexican tuber that looks like a light brown turnip. It is incomparably crisp and fresh tasting as a snack, and goes beautifully with dips. If you can't find it, substitute sun choke or radish.

4 navel oranges
1 jicama (or a piece of one), about the size of a medium apple
1 small fennel bulb (2 to 3 inch diameter)
A few sprigs of arugula, if available
About 10 leaves of Belgian endive -OR- a handful of fresh spinach

Dressing:
4 Tbsp. olive oil
2 Tbsp. orange juice
2 Tbsp. balsamic or wine vinegar
2 tsp. Raspberry vinegar (optional)
1 medium clove garlic, minced
½ tsp. Celtic sea salt
2 tsp. honey

1) Cut off ends of orange with a sharp serrated knife, and then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside.

2) Peel the jicama, and cut into very thin slices about 1½ inch long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.

3) In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.

4) Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst patter looks real nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish, if you are so inclined, with a few slices of pickled red onion.

Serves 6

11/07 pg. 70 Moosewood Cookbook