Coconut Sweet Potato Wraps

Coconut Sweet Potato Wraps
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Ingredients
  1. 3 cups of sweet potato
  2. 1/2 cup pine nuts
  3. 1/2 cup of Brazil nuts
  4. 1 tbs lemon juice
  5. 1 clove garlic
  6. 1 table spoon of some liquid sweetener
  7. 1 tsp garlic powder
  8. 1 tspn of onion powder
Instructions
  1. Place the sweet potato into a food processor with the S blade in.
  2. Once chopped up place into a nut milk bag and squeeze.
  3. Once all the liquid has gone place into a high speed blender.
  4. Add all the ingredients except the rosemary.
  5. Blend until creamy.
  6. Place into bowl and stir in the rosemary.
  7. Then form on a telfex sheet little sausage shapes. If your mixture is very wet then you will need to shape when the mixture has dried out. This could take 15 hours to dry.
  8. Enjoy-
Notes
  1. P.S. I wrapped mine in a wet Wakeme leaf. It was Yum!
Loving Gift http://lovinggift.com.au/

Raw Pasta

Raw Pesto Zucchini Pasta
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Ingredients
Pesto
  1. 1/2 cup basil, spinach or coriander, very tightly packed
  2. 1/2 cup parsley, very tightly packed (parsley helps keep the pesto from turning brown)
  3. 1 tsp. lemon juice or to taste
  4. 3-5 cloves garlic
  5. 1 Tbs. mellow white miso paste (cheesy taste)
  6. 1/2 tsp.Salt
  7. 1/4 cup olive oil
  8. 1/2 cup pine nuts or omega-3-rich walnuts (walnuts should be soaked for 8 hours and rinsed well)
Pasta
  1. 4 zucchinis made into angel hair pasta using a Spiral Slicer or 1-2 packages of kelp noodles rinsed well in hot water to soften
Instructions
Pesto
  1. Place the herbs in the bottom of the blender or food processor then add remainder of ingredients.
  2. Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)
Pasta
  1. Salt your zucchini noodles before you add the sauce to prevent them from getting too watery. Just add 1/2 tsp. salt to the bowl of "noodles" and then let sit for 5 minutes.
  2. Spin well in a salad spinner or towel dry them before adding the sauce.
  3. Top the noodles with the pesto, stir and serve.
Notes
  1. You may want to cut the noodles with a scissors for ease of eating and serving.
  2. The pesto will keep in a glass jar for 1 week or more refrigerated.
  3. Do not mix with noodles if you plan on keeping the pesto for more than a day.
  4. Pesto is also great as a spread on crackers or thinned with water and used as a salad dressing.
  5. You can also store these Pesto covered noodles for up to 4 days in your fridge, so if it's just you, you can snack on this for a few days!
  6. I never get tired of pesto. and the greens are so alkalizing and energizing. A great raw food staple.
Loving Gift http://lovinggift.com.au/

Nori Rolls with Sesame

Nori Rolls with Sesame.
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Ingredients
  1. 1 Sheet of Nori
  2. 1 Large lettuce leaf, laying across nori
  3. 1 tsp Fresh Mustard
  4. 3 TBS Sesame Paste
  5. 4 Strips Julienne Bell Pepper
  6. 4 strips julienne cucumber
  7. 3-4 strips avocado slices
  8. 1 cup sprouts (sunflower is best)
Instructions
  1. Roll and seal with water
  2. Cut into 8 even pieces and serve on a plate with tamari for a dipping sauce.
Loving Gift http://lovinggift.com.au/