P.O. Box 231

Windsor, MA 01270

jureadawson@gmail.com

Tel: (413) 212-3702

© 2018 by Jurea Dawson

From Jurea's Recipe Box

 

Cauliflower Tabouli

 

1 small head cauliflower, fresh

 

Pull apart cauliflower florets, wash and put them into a food processor. Pulse cauliflower until it becomes crumbly bits, put into a mixing bowl and add,

 

1/2 red pepper, diced

1 c. black olives, sliced

1/2 c. fresh curly parsley, finely chopped

1 cucumber, peeled and diced

2 stalks celery, diced

1/2 med. onion, diced

1/2 c. lemon juice

2 tsp. garlic powder

1 tsp. onion powder

1-2 tsp. salt

 

Toss and serve. 

 

 

 

 

 

 

Raw Dairy-free Cheesecake

 

Crust:

1 cup walnuts

1/2 cup almonds, sliced

6-7 medjool dates, pitted

1/2 t. cinnamon or coriander

Dash of salt

Put into a food processor and blend until crumbly. Press into the bottom of a spring form pan. (Sprinkle the bottom of the pan with finely shredded dry coconut. This keeps the cake from sticking and makes it easy to remove from the pan.) Next make the cheesecake filling.

Filling:
3 cups cashews that were soaked overnight in water
1/2 cup lemon juice.
3/4 cup agave or honey
3/4 cup coconut oil, unrefined
1Tbs. vanilla extract, pure
Pinch of salt
1/2-1 cup of water, enough to blend

Put into a blender and blend on high speed until very smooth and creamy. Pour over crust and freeze till hard, 5 hours or overnight. Partially thaw for 30-45 minutes before serving. Slice and top with fruit topping of choice.