I feel like I’ve spent the past week talking about raw food, I have two friends who just decided to eat mainly raw. Which made me curious to what raw food really is (Nothing for me…. being a vegan going raw just means eating cold veggies… and I just love pasta..) and I found this recipe here.. Not my style of cooking (I mean this recipe had A LOT of ingredients?? and it’s not even cooking.. you just mix it? and expensive? but it looks tasty..) But I thought I’d try it!
3 cups fresh corn
1 tsp sea salt (or to taste)
juice of one lime
1/2 cup ground flaxseed
Macadamia Queso Fresco:
2 cups Macadamias, soaked for at least 4 hours, drained
juice of one lemon
1 tsp sea salt
Strawberry Habanero Dressing:
2 Tbsp chia seeds
6 Tbsp filtered water
1 1/2 cups strawberries
1 Tbsp cider vinegar
3 Tbsp lime juice
1 Tbsp raw coconut nectar
2 Tbsp olive oil
one habanero, seeded
1 large organic mango, cut into large dice
1 1/2 cups organic pineapple, diced
1 cup diced organic strawberries
2 Tbsp chopped cilantro
2 Tbsp chopped red onion
1 garlic clove, minced
2 Tbsp lime juice
sea salt to taste
1 tsp chili powder
2 avocadoes, sliced
about 6 cups salad greens of your choice
For the chips:
1)Combine all ingredients in the food processor and process until smooth, adding a little water to make a thick batter.
2) Spread out onto a teflex lined dehydrator sheet and score into triangular chips. Sprinkle with a little more sea salt.
3) Dehydrate for about 24 hours or until very crisp.
To make Macadamia Queso Fresco
1) Combine the macadamias, lemon juice, and sea salt in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).
2) Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two. You will have extra for another use.
To make the dressing
1) Soak the chia seeds in the water until they soak all of it up (about 15 min).
2) Add them to a food processor, along with the 1 1/2 cups berries, vinegar, lime juice, coconut nectar, olive oil, habanero, and sea salt to taste.
3) Process until smooth and well blended. This dressing can be stored in the fridge for 2 weeks.
Combine the fruit in a large bowl and toss with the cilantro, red onion, garlic, lime juice, sea salt and chili powder.
find the entire post here