Wednesday, July 19, 2006

Raw Food Wednesday: Chile Rellenos, Guacamole Stacks, Romaine Salad with Garlic Dressing

Raw Food Wednesday 7/19

Chile Rellenos
(recipe below)

Guacamole Stacks
(pumpkin/sunflower seed puree dehydrated into "crackers" topped with guacamole)

Romaine Salad with Garlic and Cashew "Cheese" Dressing


Coconut Balls
(soaked macadamia nuts, raw agave, dried coconut, pinch of salt, dates -- then rolled in dried coconut)

One of our favorite (and easiest) go-to raw meals is the chiles rellenos -- all the prep work is done in the morning, and it's only about 20 minutes worth of work at meal time to pull it all together (guacamole, salad, dressing). Even the coconut balls take all of 3 minutes to make...

Chile Rellenos

2 Red Bell Peppers cut into quarters or thirds

1/2 cup soaked pumpkin seeds
1/2 cup soaked sunflower seeds
lemon juice to taste
bragg liquid aminos to taste

1/4 cup zucchini
1/4 cup carrot
1/4 cup celery
1/4 cup onion
1/4 cup mushroom
1/2 cup of chopped cilantro
1 clove of garlic
1 tsp. oregano
1/2 tsp. cayenne
lemon juice to taste
braggs liquid aminos to taste

raw "sour cream"

1/4 cup cashew "cheese"
lemon juice to taste
sea salt and pepper to taste

Soak the sunflower and pumpkin seeds for at least 8-12 hours, then puree with the lemon juice and bragg's.

Try to mince the rest of vegetables as fine as possible, then add to the pumpkin/sunflower seed mixture (the vita-mix works really well here, but it'll also work if you just mince the veggies by hand, and combine with the seeds).

Cut the red bell peppers into quarters (or thirds, depending on the shape of your pepper), take out the seeds, and trim as much of the membrane and/or stem as you can.

Stuff the pepper with the seed/veggie mixture and dehydrate for 6-8 hours at 110F. Drizzle with the sour cream.

(We made very thin "crackers" for the stacks with the leftover stuffing, by using a ring mold and dehydrating them along with the rellenos)

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