Sounds like junk food but these are raw and healthy and very tasty, just had them for lunch 🙂
1 courgette spiralised into noodles with a spiralizer (available from Amazon.co.uk or Kleeneze)
1 red pepper, cut into thin slices
a tablespoon of sunflower seeds
a tablespoon of nori sprinkle (Goodness Direct should have)
a tablespoon of olive oil
about half a teaspoon of curry powder or spices of your choice
mix and eat 😀
Celebrated by lying in the sun, on the grass all afternoon… blissful.
Chocolate mint nut mylk:
Handful cacao nibs, few brazil nuts, a few springs of mint, a little agave, water… very nice, though very rich. Next time will try hemp seeds instead of nuts and vanilla instead of agave 🙂
This is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.