Salad: Greek Salad and Crumbled “Feta”

About the Recipe:

This salad is tasty and a celebration for all your senses!

Items Needed:

Mixing bowls

Measuring cups

Sprouting jar

Zester

Food processor

Spatula

Ingredients

Crumbled “Feta”

¼-cup raw macadamia nuts

2-tablespoons pine nuts

½ lemon, juiced

1-teaspoon lemon zest

1-tablespoon apple cider vinegar

1-teaspoon organic extra-virgin olive oil

1-tablespoon nutritional yeast

Pinch dried garlic

Pinch sea salt

Salad

Spinach (or favorite salad mix)

¼-cup Olive oil

¼-cup Balsamic Vinegar

½ red onion

2 Japanese cucumbers

Kalamata Olives

Capers

2 Red Bell Peppers

Directions

To make the “feta”: Soak macadamia nuts in fresh water for 10-20 minutes.  Drain off water, rinse and blot nuts dry with a clean towel. 

 

In a food processor, chop macadamia nuts and pine nuts into a fine meal.   

Add lemon juice and zest, apple cider vinegar, and olive oil, and pulse until well mixed. 

 It may be necessary to scrape the walls of the food processor with a rubber spatula for a smooth consistency.  Add nutritional yeast, garlic, and sea salt, and pulse until crumbly.

 Set covered in fridge until serving time. 

To make the salad: Sliver onions and chop cucumbers, place in mixing bowl.  Add olive oil and balsamic vinegar.  Let marinate covered for 10-20 minutes. 

Once finished, lay a bed of spinach on your plate, spoon the onion cucumber mixture on.  Add olives, capers, bell peppers, then top with “feta”.  Season your own plate with fresh black pepper to taste.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Field Mix with Raspberries and Crumbled “Feta” (Page 289)

Dessert: Raw Mango Smoothie Tart with Fig Crust & Strawberry

About this Recipe:
A delicious nutritious pie recipe that is not too sweet but very tasty and low on the guilt scale!  This rich and filling treat is healthy and full of protein, fiber, vitamins, enzymes, and minerals.  It is perfect as dessert or even for breakfast!

Items Needed:
Mixing bowl
Food processor &/or blender

Sprouting jar (or something to soak nuts in)
Glass 9-inch pie pan

  

Ingredients
Crust

     2-cups almonds, raw & finely minced, soak them in water for 4-8 hours in the sprouting jar, Drain water off and rinse several times, Blot dry

     1 ½-cups dried figs, stems removed, soaked in water for 1 hour to soften

     1-tablespoon fresh lemon zest

     1 ½-teaspoons cinnamon

     ¼-teaspoon sea salt

     1-tablespoon to ¼-cup cold pressed organic coconut oil

Filling

     2 fresh mango, peeled, cored, & diced

     3-tablespoons dates, pitted

     ¼-cup raw macadamia nuts, soak them in water for 1-3 hours in a sprouting jar, drain water off and rinse several times, blot dry

     ¼ to 1/3-cup shredded coconut, depending on texture

     ½ small lemon juiced

Topping

     1-cup strawberry, green removed

     ½-cup orange juice

     1 ½-teaspoons ginger

     1-tablespoon raw sugar (or sucanat, agave syrup, maple syrup, honey)

Directions

      Crust – (You may need to do this in 2 batches to blend more effectively), in a food processor, put the almonds in and finely chop.  Add figs and finely chop.  Add lemon zest, cinnamon and sea salt and finely chop.  Blend the ingredients until it forms into dough-like consistency.  If it consistency is to dry you can add some coconut oil (1 tablespoon at a time until the consistency is right).

 Press the dough into a 9-inch tart or pie pan starting from the sides first, then working to the center.  Make sure your crust is evenly spread.  Cover, place in fridge or freezer until filling is complete.

         Filling – In a blender/food processor, blend fresh mango, coconut (add additional depending on how wet texture is, you want it to be creamy), dates, macadamia nuts, and lemon juice until creamy.  Pour the smoothie-like filling carefully into the crust, spread evenly.  Cover and freeze level for a few hours until it firms up.

      Topping – In a blender/food processor, blend the topping ingredients until smooth.  Carefully pour over filling layer, cover, and freeze for an hour or so. 

       Eat and enjoy!

Recipe found and adapted from Food.com (by Vegan_Baker900)