Sunday, October 31, 2010

Raw Food Recipes! Mashed Ca-Taters and Seed "Tuna"

So here's what we had for dinner last night...

You want to start this one early - I started preparing a seed loaf the morning before...and this is what I did:

I took 1c flax seeds to 1c sunflower seeds and finely ground them, threw them in a dish and added my dry-ish spices: 2 tsp. cumin seeds, 1 1/2 tsp. terragon (or 1/4 bunch), 1/2 tsp. cayenne, 1 tsp paprika, 2 tsp. red pepper flakes, some mustard powder (optional) and mixed it all up together. I'll warn you, this combination of spices was very tasty and potent. Finally I added my liquid ingredients 2-3 Tbsp. Bragg's or Nama Shoyu and 1 1/2 Tbsp. Cold-Pressed Olive Oil then just continue to add water until it's thick but cohesive.

Left it in the dehydrator for 3-4 hours, flipped them and let them go for another 2-3 hours (feel it and judge for yourself what consistency you'd like - get to know your dehydrator and the temperature it operates at). This totals to about 5-8 hours.

Now for the Mashed Ca-taters:

I took 3/4 head of Cauliflower, chopped it down pretty gud so it'd go in the food processor and added about 1/4 lbs of cashews. For Garlic Mashed Ca-taters all you have to do is add a 1/2 clove of garlic. Either way, be sure to add 2-3 tsp of salt (or to taste). Process on high for about 7 minutes (stop to scoop down the sides and cool the food processor down a little bit to reduce enzyme loss. After it's done and creamy-potato-y looking you can scoop it into a bowl, add a little rosemary or whatever (I sprinkled paprika on top) and serve!

Take the Seed Loaf out of the dehydrator, place on a leaf of Kale, squeeze some lemon on top and voila! Fish Dinner!

Xam Devesh - Raw Chef, Instructor and entrepreneur.

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