sweet potato slice around the bundle and secure with a toothpick.


Follow suit until all ingredients are used.


Eat the rolls as is, or bake at 350° F for 10-12 minutes to warm.


Garnish with freshly ground black pepper.


Yields: about 3 cups (raw-living, dairy- free, gluten-free, low-glycemic)


1½ cups raw almonds, soaked for 8 hours and drained 6-7 Tbsp lemon juice, or as needed 3-4 Tbsp extra-virgin olive oil, or as needed


2-3 tsp white truffle oil, as needed ½ to 1 small clove garlic, finely minced 1 tsp sea salt, or to taste Freshly ground black pepper to taste ¼ to 1


/3 /3


to blend to desired consistency 1


cup chopped parsley leaves ¼ cup chopped basil leaves 3 Tbsp chopped sorrel (optional) 2-3 Tbsp chopped chives Soak almonds in 3 cups of filtered water for 8 hours. Drain and rinse in a colander.


Almond Truffle & Herb Paté This simple paté bursts with flavor and good-for-us nutrients. Almonds are a champion source of calcium and a clean source of protein and healthy fats. Soak- ing the almonds plumps them, wakes up enzymes and makes them more digestible, also supplying more alkaline reserves for the body. White truffle oil (olive oil infused with white truffles) is a secret weapon for injecting sumptuous, sophisticated flavor, although the recipe is excellent without it.


Place almonds in a food processor. Add lemon juice, olive oil, truffle oil, garlic, a scant teaspoon of salt and some freshly ground pepper. Blend, dribbling in water to aid processing as needed until mix- ture is as smooth as possible. Add more olive oil, lemon juice and water to thin to a preferred consistency. Add herbs and blend in pulses until well incorpo- rated, but bits of herbs are still visible.


Season to taste with salt and pepper.


Serve with crudité vegetables and/or healthy crackers.


Recipes are from The Balanced Plate and Living Cuisine, by Renée Loux and ReneeLoux.com.


PARTY-HOSTING TIPS n Create identification cards for appetizers.


n Decorate the buffet table with form and function using seasonal fruits, vegetables and small evergreen sprays.


n Double-line the kitchen trashcan, in order to catch any drips and to save time from having to hunt for another bag after the first one fills up. n Provide a small trashcan and a recycle bin in an easy-to-find place for guests.


n Use washable plates, cups and cutlery and cloth napkins. If opting for dispos- ables, look for tree-free bagasse plates (from sugarcane fiber), bioplastic cutlery and napkins made from recycled content.


Meal Multi-tasking by Betsy Adelman


cup filtered water, or as needed I


n today’s day and age, most of us seem to multi-task all the time. Have you ever thought of having your food multi-task instead? When we multi-task, we try to accomplish many things at once, oftentimes not successfully ac- complishing any one task. When multi- tasking with food however, it can make our lives easier and save us time. Let’s think about tonight’s dinner. Is


there a component of it that can work really well for another meal, such as breakfast tomorrow? Let’s say we are planning to use brown rice as a side dish for dinner. In addition, we are sautéing some mixed greens, onions and mushrooms to go along with the rice and main dish. Consider making an egg-rice-veggie pancake for breakfast the next morning. No need to cook the rice. Just beat two eggs, add ¼ cup of the previously prepared brown rice and a few spoonfuls of saved veggies and mix together. Pour into a nonstick pan with some melted ghee. Cook through until it will stay together when flipped. Flip, cook through again, slide out of pan and enjoy. If we keep in mind the idea of put-


ting aside a small portion of one meal to be used as an ingredient for another meal, then we are multi-tasking our food. So invest in some small reusable containers and become creative. Your taste buds will be very happy.


Betsy Adelman is a holistic health coach and founder of Full Circle Wellness. She is a graduate of the Institute of Integrative Nutrition and a member of the American Association of Drugless Practitioners. Adelman is passionate about sharing her understanding of the connection between eating high quality organic foods and maintaining a healthy lifestyle. She can be reached at fcwellness@aol.com or 300-1357.


natural awakenings December 2011 37


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