Wednesday, April 21, 2010

Raw Falafel

After trying recipes from two books I can say that this is definitely the best recipe, it tastes like the real thing and it only takes 4 hours to dehydrate instead of overnight, so right there there is a plus.

I also like that this recipe includes veggies and not just nuts and spices.  It is delicious and very nutritious.

I served it with my favorite salad which includes pieces of oranges (now that they are a plenty), tomatoes and cucumbers.

Based on Sarma's book, with my own measurements

1/2 cup pistachios, almonds, sunflower seeds, raw.
1 portobelo mushroom cap, cut in squares
2 carrots shredded
2 lemons
1 bunch of parsley (big bunch)
salt and pepper
olive oil
1/2 cup sesame seeds raw
1/2 cup flax seeds

Place the carrots and mushrooms in a bowl and poor olive oil on them, then dehydrate for one hour.

Separately place all the nuts in a blender and blend till smooth.  Set aside

Blend the carrots and mushrooms with the juice of one lemon, all the parsley and 1/4 cup of olive oil, add salt and pepper.

Then mix the blended vegetables with the nuts, and shape them into falafel balls.

Grind the sesame and flax seeds in a coffee grinder.  Roll the falafel on the grinded seeds to cover them up.

Dehydrate for 3 hours, and serve with raw tahini and salad.


Friday, April 16, 2010

Raw meatloaf with bbq sauce

This one is for Tony who was in search of some raw "meat" :-)

You see the bite taken out of the meatloaf? well I could not wait! I based the recipe on ideas from the Juliano's book, but I also added my own spices

1/3 cup sesame seeds/walnuts/sprouted lentils
1/3 cup olive oil
1 red pepper
1 carrot grated
little garlic and onion
fresh oregano, rosemary and dill to taste
Salt and pepper to taste
one or two big spoons of agave syrup

Blend and dehydrate basically forever... OK, maybe for like a day or two, I let it dry for 26 hours, within a cake container, that is why it came so roundy and pretty.

BBQ sauce
2 tomatoes
1/2  cup sun dried tomatoes
1 head of garlic
1/2 onion
1/2 cup nori sauce
1/4 cup maple syrup
1/4 cup olive oil

Blend it and once the meatloaf is ready, on the day you are to eat it, put the sauce on top and dehydrate for a good 3 hours.  It will be slightly warm by serving

Compliment with a salad


Thursday, April 1, 2010

Raw Pasta with tomato and basil sauce - and Nori Sushi

I won't lie to you, it takes patience to make that but it is so worth it!.

The recipes come straight from Sarma and Rod's books respectively.



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