[TenthAmendmentChampion]

http://www.living-foods.com/recipes/pineapple.html

PINEAPPLE CHUTNEY
by Cherie Calbom
An easy way to add an exotic touch to curries or grain dishes.
Yield: 1.5 cups
Preparation time: 10 minutes
Chilling time: 30 minutes

1 pineapple
1/2 cup of raisins
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
pinch cayenne pepper

Peel and core the pineapple and cut into strips. Juice the strips and reserve all of the pulp.

In a blender or food processor, combine the pineapple pulp, raisins, vinegar, ginger,lemon juice and cayenne pepper; blend until the raisins are coarsely ground.

The chutney can be served immediately, but it will taste better if it is refrigerated first for 30 minutes. Leftover chutney can be stored in a covered container in the refrigerator for at least a week.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/mangosalsa.html

Fresh Mango Salsa

3 large fresh mangos, peeled
1 Tbsp. crushed jalapeno peppers
4 green onions, chopped
2 Tbsp. cilantro leaf
2 Tbsp. freshly squeezed lime juice
pinch of finely chopped red chili peppers

Directions: Remove fleshy part from mango seed. Discard seed chop the mango flesh. Combine mango with remaining ingredients in medium sized bowl and stir to combine. Wrap tightly and refrigerate one day before serving or leave covered for two hours at room temperature to allow flavors to blend. May be stored in refrigerator up to 5 days. Add a dash of crushed red chili peppers over salsa for color before seving.

[TenthAmendmentChampion]

http://www.living-foods.com/recipes/mocktuna.html#mayo

Cindy’s Mock Tuna Salad

4 cups almonds
5 stalks celery, diced
6 green onions, sliced thin
2 tbs. parsley
5 tbs. lemon juice
2 dashes cayenne
1 medium clove garlic, crushed

1 1/2 - 2 tsp. Celtic sea salt (if available - otherwise you can use table salt).
1 sheet nori seaweed, soaked briefly, then chopped (or 1/3 cup favorite soaked seaweed).

Puree almonds in a food processor until fine. In a medium bowl, combine all ingredients and half of the Avocado Mayo. Add more Mayo as needed. Enjoy atop a piece of Romaine or Napa cabbage, and a slice of tomato.

Avocado Mayo: Blend until creamy

1 cup pine nuts
1 large avocado
1 tbs. lemon juice
2 tbs. apple cider vinegar
1 tsp. Celtic sea salt
6 medium pitted dates (3 packed tbs.)
1/2 clove garlic

Thanks to Elaine Nigro for this recipe! Elaine makes some of the best “live” food I’ve ever eaten. To find out more about Elaine’s vegan recipe binder, spiral slicer, Ejuva herbal cleanse, her amazing nut milk, juice, and sprout bag, or her lovingly prepared sprouted, organic, vegan flax crackers, email her at Raw4Life@yahoo.com. Or call her at 408-358-6092.

[nw_arizona_granny]

PINEAPPLE CHUTNEY<<<

That looks interesting, I would enjoy it.

I like all fruits and vegetables, except artichokes.

Artichokes make lovely flower arrangements when dried.

All your recipes today are tempting, good ones.

Thanks to you for all your work.

Merry Christmas....may it be a warm one.

Local news says I get 3 days of snow.