11 year old Mitchell outdid himself tonight, with Tasty Slow Cooked Chickpea and Tomato Soup followed by Bluevado Pie.
Tasty Slow Cooked Chickpea and Tomato Soup
2 small carrots, diced
1 medium onion, finely diced
1 celery stalk, diced
2 x 400 g diced tomatoes, no salt
2 1/2 cups cooked chick peas
3 cups water
1 cup peeled and diced butternut pumpkin,
1/2 cup currants
4 tbsp Dr. Fuhrman’s MatoZest
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
1 bunch kale, de-stemmed and shredded
1/2 cup each of chopped fresh parsley and coriander, for garnish
Place all ingredients, except kale and herbs for garnish, in a slow cooker. Cook on high for 4 hours. Add the kale during the last 1 hour of cooking time. Stir in parsley and coriander.
10 date and coconut rolls
1 cup rolled oats
¼ cup desiccated coconut
¼ cup sunflower seeds
¼ cup walnuts
300 g frozen blueberries
10 dates, pitted and chopped
1 ripe avocado, pitted and peeled
2 tsp dessicated coconut
In a bowl, thoroughly blend all ingredients. Transfer mixture to pie plate, pressing down to make pie crust.
In a high powered blender, blend all filling ingredients, except for coconut, until smooth.
Pour into the pie crust. Sprinkle with coconut.
Cover and freeze for at least 3 hours before serving.