I love being able to take an SAD (Standard American Diet) meal that W enjoys and turn it into a RAW recipe that he absolutely loves! Woohoo! Success tonight! We both feel soooo much more energized after eating live food than we ever felt with cooked food. No more heavy, full feeling after meals. I used variations from 3 different recipes for this delicious dish. You have to let the veggies marinate ahead of time, but the recipes are all super quick and easy to prepare!
1/4 C walnuts
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1/4 tsp parsley
2 1/2 Tbsp extra virgin olive oil
pinch of sea salt to taste
1/2 tsp Nama Shoyu
Dash of cayenne pepper.
Process almonds and walnuts into a powder.
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1/4 tsp parsley
2 1/2 Tbsp extra virgin olive oil
pinch of sea salt to taste
1/2 tsp Nama Shoyu
Dash of cayenne pepper.
Process almonds and walnuts into a powder.
Place nut meal into a mixing bowl.
Add everything else and mix well.
This will keep 4 days in the fridge.
Add everything else and mix well.
This will keep 4 days in the fridge.
You could double this recipe, but I found this enough for 2 without too much leftover.
(Adapted from Ani Phyo's Book)
-----------------------------
Original recipe calls for mushrooms, but I left them out.
1/2 red, yellow, and green bell pepper sliced thin
1 clove garlic, crushed
1/2 red onion, sliced thin
1 Zucchini, sliced thin
1/8 cup Nama Shoyu
1/8 cup of extra virgin olive oil
1/2 Tbsp chili powder (more if you like it spicy)
1/2 ts. cumin
Pinch of cayenne
soft tortilla shells or large lettuce leaves
Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander. Serve
Fajita Veggies
(serves 2-3) Original recipe calls for mushrooms, but I left them out.
1/2 red, yellow, and green bell pepper sliced thin
1 clove garlic, crushed
1/2 red onion, sliced thin
1 Zucchini, sliced thin
1/8 cup Nama Shoyu
1/8 cup of extra virgin olive oil
1/2 Tbsp chili powder (more if you like it spicy)
1/2 ts. cumin
Pinch of cayenne
soft tortilla shells or large lettuce leaves
Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander. Serve
(Adapted from Josephine's recipe posted by Carmella)
-----------------------------------------------Salsa
1-2 tomatoes, chopped1/2 of green and red pepper, cut into chunks
1/2 red onion sliced
1 clove garlic
1/4 c parsley (optional)
Handful of cilantro
1 tsp lime juice
1 tsp cumin
Pinch of sea salt
Jalapeno to taste
1/4 c parsley (optional)
Handful of cilantro
1 tsp lime juice
1 tsp cumin
Pinch of sea salt
Jalapeno to taste
In a food processor, pulse ingredients (using short quick pulses) into small pieces. Do not puree!
Serve: Spread Spicy Taco "Meat", Fajita Veggies and top with Salsa on romaine lettuce leaves, soft taco shells, or spiralized zucchini. Enjoy!
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