Well Adjusted Ladies - Recipes!

This is one of our families favourite, quick and easy raw recipes It is taken from Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant Doug says: I use this paté to roll in nori with red pepper, avocado, cucumber, and romaine lettuce to make raw sushi for my restaurant, but it’s equally good on a bagel instead of cream cheese, or as a healthy protein addition to any salad. It’s really delicious. Gingered sunflower seed pate 3 cups sunflower seeds, soaked for 30 minutes 2 to 3 ribs of celery, roughly cut 1 tbsp dry dill (or 1/4 cup freshly cut dill weed) 1/4 cup fresh lemon juice 2 tbsp fresh ginger 2 to 3 cloves garlic 1 tsp sea salt 1/4 cup fresh flat leaf parsley 1. Using a food processor, add in the garlic, lemon juice, dill, ginger, celery, and salt. Blend until no chunks remain. Scrape down the sides of the machine, add in the 2. Add in the sunflower seeds, and run the machine until a smooth paté has formed. parsley, and blend until smooth. Taste for seasoning and adjust if necessary. follow Doug on Twitter: @VeganChefDoug. Read more: http://www.blisstree.com/2010/09/29/food/sunflower-seed-pate-originalvegan-recipe-from-raw-chef-douglas-mcnish/#ixzz2YaLDFpuw Broad bean and mint fritters Adapted from Riverford • 300g broad beans (podded weight) • 125g self-raising flour • 2 eggs • 7 tbsp. soya cream or oatly cream (original recipe used 2 tbsp. crème fraiche and 5 tbsp. milk but I wanted to minimise the dairy content!) • 200g tangy, crumbly cheese • 2 tbsp chopped mint leaves • sea salt & freshly ground black pepper • 1 tbsp melted butter • extra butter & oil for frying Method 1. Cook the podded beans in a pan of boiling water for 3 mins, then drain and refresh in cold water. 2. Peel off the outer skins and discard, leaving the bright green inner bean. In a large bowl, combine the flour and eggs, then add the soya or oatly cream 3. Whisk together and season well. 4. Gently stir in the cheese, beans, mint and melted butter. 5. Melt a little oil and butter in a large frying pan. 6. Add spoonfuls of the mixture in batches, cooking each fritter over a medium heat for 2-3 mins on each side, until golden brown and cooked through. Raw chocolate tart My sister in law sent me this recipe so I'm not sure where the original came from. However you will find different versions of this online. You can use just the filling to roll delicious healthy truffles (My daughter Amber calls them ruffles) It is not an exact science so experiment, I often use dark chocolate and honey in the mixture for the filling / ruffles if that is what I have to hand Ingredients For the base • 300g pecans or almonds • 1 tsp pink Himalayan salt, or any other good-quality salt • 200g medjool dates For the filling • 4 medium sized ripe avocados • 150g virgin coconut oil • 2 vanilla pods, seeds only • 200g raw cacao powder • Pinch of salt • 300g coconut blossom sugar or agave nectar to taste Method 1. In a food processor, blend the pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.) Add the salt and medjool dates and blend until you have a ‘dough’, or until the mix forms a ball. 2. Press this mixture into the bottom of a mould. Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling. I like to use a silicone mould. They are freezer safe and easy to get the tart out once it has set. 3. For the filling, blend everything together until smooth, then pour onto the base. 4. Set in the freezer for 1 hour, then it should be firm enough to slice up. Top with fresh berries, edible flowers, a dusting of cacao powder- whatever takes your fancy and looks pretty! I will post the recipe for the Sunflower seed and olive balls tomorrow...