by Bragg Bragg | Apr 17, 2018 | Recipes
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Raw Walnut Pate Entree created by Myriam Lukoff
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Instructions
Throw everything in a food processor (except. Make sure you soak and rinse your walnuts first. Soaking your walnuts is to soften them. Rinsing your walnuts removes the enzyme inhibitors and will make your final result taste better.
Process ingredients in your food processor until it become a smooth, cream-cheese-like consistency.
Serve this walnut pate on cucumber rounds. Slice an English cucumber into chunky rounds that resemble crackers. Spread the walnut pate mixture on top.
Recipe Notes
This simple pate recipe is versatile in a raw food diet.The taste of raw soaked walnuts, rinsed of all their dust, tannins, and strong bitter flavor, is such a delight! This recipe is easy to play around with.
by Bragg Bragg | Apr 28, 2018 | Uncategorized
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Walnut Dill Pesto on Cucumber This is a take-off on a more traditional walnut pate/pesto. My own creation. Adjust to your own taste.
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Instructions
slice cucumber, lay flat out on serving dish and set aside.
combine walnuts, greens, and oil in processor.
mix in chopped dill and salt to taste.
cover each cucumber slice with a dollop of pesto mix.
garnish each with a small slice of red pepper and a sprout (or pea).
by Bragg Bragg | May 5, 2018 | Uncategorized
Almond Sauce over spring rolls
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Almond Sauce
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Instructions
Combine all the ingredients together in a blender or food processor. Blend until well combined. Add water if too thick.
Serve over any veggies, salads, noodles, or spring rolls, or use as a dip! Enjoy!
by Bragg Bragg | Jun 2, 2018 | Recipes
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Cranberry Orange Spinach Salad This raw vegan salad is an excellent source of vitamins, protein, iron, and magnesium. It contains no fat, and most importantly, it is delicious!
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Instructions
Place spinach in a large salad bowl
Toss with red onions, sliced oranges and dried cranberries
Mix olive oil and squeezed lemon in a separate bowl to make dressing
by Anny Wu | Mar 14, 2021 | Recipes
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Cucumber Noodles in Peanut Sauce
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Instructions
- In a small mixing bowl, combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil. Chill in refrigerator while you prepare the noodles.
- Chop bok choy into thin slivers, chop cilantro and peanuts for garnish.
- Peel cucumbers and run through a spiralizer (or julienne them if prefered).
- Squeeze as much liquid out of the cucumber noodles, and combine with bok choy in a large bowl.
- Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more or less peanut sauce to taste).
- Serve immediately garnished with cilantro and chopped peanuts.
