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Testing, and Pixiepine returns to the land of raw!

Posted Jun 22 2009 12:32pm
What a big weekend of cooking! I had some free time this weekend and spent most of it in the kitchen. It is so crazily hot here already that indoor activities seem to be the best plan. I was so weary and wilted when I ran out to do errands that it was tiring to smile at people! Ack! I fought the urge to guzzle soda and iced coffee, and spent time making some healthy refreshing food!

I am working on testing recipes for Jae Steele's new cookbook, but as testing goes, no blogging on that! Suffice it to say I was cranking out some healthy and delicious stuff all weekend, which we enjoyed at a little impromptu dinner party last night.

Other than my testers, I made a few delicious raw dishes to ease up my summer exhaustion. First was a raw faux tuna salad. I found the recipe on the Raw Freedom Community site. I have made it before, and it is sooo good. The man likes it on crackers, and I like it in scoops on top of a salad. It is great in hollowed out tomatoes too.

Oh My this is a Tuna! (with my adjustments)

1 Cup Sunflower Seeds (soaked)
1 Cup Raw Walnuts (soaked)
1/8 Cup fresh squeezed Lemon juice
1/2 Tsp. Garlic (minced)
1/2 Tsp. Kelp flakes ( I used dulse )
2 Tbs. NamaShoyu

In FP /blender, blend seeds, nuts, lemon juice, garlic, kelp & NamaShoyu.

Transfer to bowl and add:

3-4 T organic pickle relish
1 Tsp. apple cider vinegar
1 Tsp. seasoning ( The recipe calls for Herbamare, which I don't have. I used a fun New Orleans mix called Kitchen Witch- you could play with seasoning mixes to change the taste )
1 t dried dill weed
1/4 Cup Onion (chopped)
1/4 Cup chopped Celery
1/8 Cup Parsley (chopped)

Stir until mixed!

I also made a DELICIOUS raw marinara on top of kelp noodles. Kelp noodles were really odd to me at first, but I read a tip to let them soak in a little lemon juice and water, which takes away the crunch. This trick has totally changed kelp noodles for me! This marinara was so good, and I also love kelp noodles in raw pad thai or with an avocado pesto mixed in. This recipe was also a fun opportunity to get to use herbs I am growing. I gathered parsley and basil from my container garden, and the taste was amazing.

1 1/4 pounds tomatoes, diced
2 dry-packed or oil-packed sun-dried tomato halves
1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 soft Medjool date, pitted and minced
1 small garlic clove
1 teaspoon thyme leaves
1 teaspoon coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper

Lastly, I made a great pesto from How It All Vegan. I used fresh basil from my yard, but forgot to take pictures. I heart pesto!!! I'm thinking a big veggie and pesto sandwich on sprouted grain bread sounds terrific for lunch!!
Cheers, ya'll! Whatcha been eating this summer?
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