This month's recipes:
Vegan: Raw Cashew Cream
1 cup raw cashews
1/4 teaspoon salt
juice of half a lemon
drizzle olive or coconut oil
Amy's Almond and Chia Seed Crackers
2 pieces of parchment, to fit your cookie sheet
3.5 cups almond meal
1 teaspoon sea salt
3 tablespoon chia seeds soaked in 6 tablespoon water (more if needed to make a thick paste)
2 teaspoon dried thyme
2 teaspoon garlic powder
3 tablespoon sesame seeds
Variations: For the herbs, try minced fresh rosemary and onion powder, chili pepper, lemon zest.
1. Knead all ingredients to form a dough.
2. Place dough on a sheet of parchment and press it out to start forming a rectangle.
3.Place second parchment sheet on top. Use a rolling pin to roll it out into a thin layer, less than ¼ inch.
4.Score to the size you want, we did 4 x 4 to make 16 breads.
5. Bake in 350 degree oven until the edges brown and the middle is cooked through. *There is forgiveness here and you can make them crispy or leave them spongy, 15 – 20 minutes.
- Develop a palate for real food.
- Learn to cook real food.
- Come to desire the foods that make you well while you…
- Let go of the foods that keep you sick, fat, depressed, or addicted.
- Come to understand that how you feel is data and that you can rely on your body to tell you which foods are the healthiest for you.
- Give and get social support in a community that helps you while you experiment and learn to distinguish treat foods from triggers and …
- Practice living according to your intentions instead of your impulses.
- Make a habit of eating the foods that keep you on your path.
- Live in the spirit of nutritional harm reduction because none of us lives in a perfect food world.
- Provide the experience for others.
The Suppers Vision: A world free of suffering caused by processed food.
This month's featured Facilitator!
Amy joined Suppers at the suggestion of her doctor after mentioning she needed support eliminating refined sugar and sticking to a healthier diet. After she began attending meetings regularly, Amy learned new kitchen skills and recipes, and discovered a preference for whole foods. Since finding Suppers, Amy finds pleasure in sharing the program with others. Having raised three finicky eaters, she will gladly accommodate people with allergies or special dietary needs. Amy's special contribution to Suppers is running workshops on making our own organic body butter and other non-toxic personal care products. Outside of Suppers, Amy enjoys reading, exercising, painting, traveling and a part-time job in retail. She has an Associates Degree in Merchandising and a Bachelors Degree in Textile Science, and worked in the garment industry in New York City before staying home to raise a family. After Amy discovered she had an egg allergy Amy started to experiment with chia seeds and came up with a recipe for crackers and muffins that are enjoyed at many Suppers meetings.