So last night I decided to give Raw cooking another try
Love- the- Chicks Pate
2 cups almonds
1 cup sunflower seeds, dry
1/2 tsp sea salt
2 tsp tumeric
1 cup water [i added a bit more]
– add dry ingredients into food processor first, then slowly add water – it will not be completely smooth and creamy – it will have small pieces in it.
[this makes 4 servings according to the book but the servings i served on a bed of spinach made it so i could have had at least 6 or 7 servings. Nutrition if you do 4 servings is – 386 calories, 22 g protein, 11g carbs 24g of fat [but very healthy fats!!!] and 3g of sugar. Percent Daily Values: 22% potassium, 21% calcium, 31% iron, 176% vitamin E, 77% magnesium, 119% manganese, 33% selenium, 46% dietary fiber – and alot more nutrition that my fingers dont want to type.]
I made this into a “spanish scramble” and asses 1/2 cup fresh cilantro leaves, 1 cup tomato diced, 1/4 cup chopped scallions. and served it on a bed of lettuce
Marinated Portabello Steak with Brazil-Broccoli mash
“Steak”
4 portabello mushrooms
1/4 cup EVOO
1/3 cup nama shoyu [or soy sauce if you are not really raw/vegan ]
1 TBsp finely chopped rosemary
– in large bowl, coat mushrooms with oil, nama shoyu, and rosemary – set aside for an hour or two to marinate
Brazil Broccoli Mash
1 clove garlic
1 tsp sea salt
1 cup brazil nuts
2 cups Broccoli – chopped
– process pepper, garlic, and brazil nuts into fine powder – empty powder into a bowl and set aside.
– process broccoli while slowly adding brazil nut powder back in.
To serve
Slice each mushroom into 4 or 5 slices and serve on top of a scoop of broccoli mash [you could also leave the mushrooms whole and fill the center with the mash]
