Last Saturday we got together for our Raw Friends Potluck Feast. It was so much fun! We all got to try new Rawlicious dishes. Sheila, Susan, Chuck and Hiagi got us going through the buffet line. 
For an appetizer I made Cashew Cheeze Stuffed Tomatoes and we all loved it. You can also use this creamy mixture to fill baby sweet peppers, button mushroom caps or celery sticks. CASHEW CHEEZE STUFFED TOMATOES From Jana Stratton 2 C raw cashews juice of 2 lemons 3 cloves garlic 1/2 tsp pepper 1 tsp sea salt 1/4 C water 2 pkgs coctail-size tomatoes Process cashews in the food processor until fine. Add all the rest of the ingredients and mix until smooth. Place the mixture into a pastry bag and pipe into hollowed out coctail tomatoes, baby sweet peppers, button mushroom caps or celery sticks. For a simpler method, just spoon the mixture into the veggies. Top with a cilantro leaf or sprig of curly parsley. 
This was Sheila’s first day going all raw! She brought a wonderful greens and fruits salad with 3 different kinds of salad dressings for us to try out. We all had our favorites, but the one we loved the most was the bright orange one in the middle.
MRS. ACKERLEY’S DRESSING In Alissa Cohen’s “Living on Live Food” book From Sheila 1/2 C olive oil 1/3 C onion 1/4 C red bell pepper 1 carrot 2 TB apple cider vinegar 1 TB honey 1/4 tsp sea salt dash pepper Place all ingredients in a blender and mix until smooth. This is also great as a veggie marinade. (I tried it drizzled over my Cashew Cheeze Stuffed Mushrooms the next day and it was yummy!)
Shauna was a great sport, trying everything and I think she even liked most of it. What fun we had telling funny, disastrous, food stories! 
Susan brought a delicious dish that was reminiscent of Lomi Lomi Salmon. She dubbed it, “Lomi Lomi Stamin-a”, a great reflexion of how fantastic you feel eating all this raw living food! Hiagi even brought home fresh coconuts, grated the coconut meat and got the milk out for this recipe. Talk about fresh!!
LOMI LOMI STAMIN-A From Susan 2 cloves garlic 2 mini red/orange bell peppers 1/8 head cauliflower 2-3 large ripe tomatoes, cut up 1/4 onion, diced finely 1/2 zucchini, diced 1 orange bell pepper, cubed juice of 1 lime and 1/2 tsp grated lime rind milk from one grated coconut 1/2 C grated coconut meat Process garlic, peppers and cauliflower in food processor until chopped. Place in large bowl and add the rest of the ingredients. Chill and enjoy!
Oh, how we love cherry season! We were treated to fresh, juicy cherries by Shauna and Carolyn and what a sweet treat it was!
