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Sprouted Lentil Falafel

Lentil Falafels & Cucumber Dill Sauce

Falafel is a traditional middle eastern food that is typically made from garbanzo beans and fried. It’s often served in a pita bread or on a salad with a tzatziki sauce (cucumber-yogurt sauce). This raw version I created completely satisfies my greek food cravings and I can taste the aliveness in every bite.

Falafel Patties

1/2 Medium Onion (about 1 cup once shredded in the food processor)

2-4 Carrots (about 1 cup once shredded in the food processor)

1 Garlic clove

1 Cup Sprouted Lentils (1/2 Cup dry lentils)

1 Cup Water

1/2 Cup Ground Flax Seeds

1/4-1/2 of an avocado

3 Tbsp Parsley or Cilantro (dried or fresh)

1 tsp Cumin

1 tsp Coriander (seeds or powder)

1.5 tsp SunFire Salt

1/4 tsp Turmeric

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Chocolate Sauce & Raspberry Sauce

Raw Chocolate Sauce & Raw Raspberry Sauce

At our recent Raw Superfood Dinner & Class we served up our favorite Raw Cheesecake with raw chocolate and raspberry sauces on the plate. These sauces are super quick and easy to make and can be used on, well anything, especially great on your fingers for licking off.

Raw Chocolate Sauce

½ Cup Cacao Powder

¼ Cup Coconut Oil (melted)

¼ Cup Vanilla Agave Nectar

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Put the cacao powder in a small mixing bowl and make sure it doesn’t have any lumps. If you find any, press them against the side of the bowl with a spoon to separate them.

Add the melted coconut oil and agave and stir or whisk until smooth. Keep this at room temperature so that it’s easy to drizzle or pour.

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Strawberries in Balsamic & Mint

strawberries in balsamic & mint

I don’t know if Balsamic Vinegar is raw, but it’s worth an exception in my book for what it does to the flavor of strawberries. I never would have thought of putting this combination together, but WOW does it work! I used to eat this strawberry-mint concoction over ice cream, but now it goes over creamy chia pudding or raw ice cream. Yumm!

2 pints Strawberries

1/3 Cup Vanilla Agave Nectar or honey

3 Tbsp Balsamic Vinegar

3 Tbsp chopped mint

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Wash and cut the berries into a bowl. Add the remaining ingredients and stir well. Chill for at least an hour before serving.

Portabello Steaks on Greens with Fiesta Mole Dressing

Portabello Steaks on Greens with Fiesta Mole

Here’s another favorite entree featured at our monthly Raw Superfood Dinner … Delish!

~3 Cups Portabello Mushrooms (or other favorite mushroom) sliced into bite-size pieces

1/2 Cup Olive Oil (or Sesame Oil)

1/2 Cup Nama Shoyu

1 Tbsp Apple Cider Vinegar (or lime juice)

1-3 Cloves Garlic crushed (optional)

1/2 tsp Sun Fire Salt

1/4 tsp Black Pepper

1/4 tsp Cumin Powder

1/4 tsp Shilajit (optional – gives an excellent smokey taste and more minerals)

1/2 tsp Cilantro (dried or fresh)

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For the marinade, combine all ingredients and let sliced mushrooms soak in it for 30-60 minutes or more. Marinating mushrooms can be kept at room temperature or warmed in the dehydrator for 1-5 hours (the longer you warm them, the more tasty).

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Fiesta Mole Salad Dressing

1/2 Cup Olive Oil (or Sesame Oil)

1 Tbsp Lime Juice

1 Tbsp Fiesta Mole powder

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Mix all ingredients well and spoon over the top of salad greens. The longer this dressing sits, the thicker it will get … so add more oil if you prefer it runnier. Another simple dressing is simply to sprinkle the greens with oil and Fiesta Mole powder separately. Enjoy!

Vegan Pesto Sauce

Frozen Pesto Cubes in Freezer Bag

We had a plethora of basil from our garden last summer (and hoping to repeat that performance again) and we love pesto, so I researched raw, vegan pesto sauces. Ani Phyo had a pistachio pesto recipe, but it just didn’t cut it for me. Here’s what I came up with instead:

3 Cups Fresh Basil (wash the leaves and really pack them in)

1/3 Cup Walnuts

1/3 Cup Olive Oil

2 Garlic Cloves

1/2 tsp Sun Fire Salt

2 tsp Lemon Juice

Puree all ingredients in the food processor until smooth. Use immediately or pour into ice cube trays and freeze for later use.

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I had so much basil that I made several trays of pesto, popping out the frozen pesto ice cubes into a freezer bag for long term storage. When it’s time to use the pesto, add some additional olive oil to your pan and heat the ice cubes on low heat.

If you’re OK with cheese, you can also add some parmesan or goat cheese into this mix as you’re heating it, but then it’s not vegan anymore. Still, this fresh, home-made pesto is so good, I wouldn’t make it any other way now.

This recipe will fill about 6-7 ice cubes in a tray. I usually use about 2-3 cubes (with about 1-2 Tbsp additional olive oil) for 2 servings of pesto pasta. Yummy!

Enjoy!

Kale Salad with Almond Chili Satay Sauce

Kale on it’s own doesn’t taste all that great … pretty bitter when you eat it fresh out of the garden. But wow, when you marinate it in some olive oil and salt, it’s so tender … almost like it’s been steamed.

And then add on this almond chili satay sauce and it is a super satisfying and really good for you delish dish.

Many thanks to Dale Pinnock on Natural News for the recipe … I’ve added measured amounts and a bit more dressing than what it looked like he was creating just cause it makes the kale taste so much better.

The tomatoes are really good in this and you could really play with other additions to the salad, like red onions, pine nuts, shredded carrot or whatever you happen to have in the fridge. The dressing will tie it all together. Yummmm!!!

Here’s the recipe:

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