Raw take-away #3: “Not-chicken” salad and lemon bars

This week’s take-away was a simple and delicious meal. Some of the components are similar to recipes I’ve posted before, but I’ll put them here just in case.

Raw lemon squares, packed for delivery

The main course was “Not-chicken” salad. The chicken-y (chicken-ish?) part is a sunflower seed-based pate, mixed with some additional veggies. I served it on a bed of chopped spinach, with lots of vegetables (sprouts, tomatoes, shredded carrot, radish and cucumber) and a red pepper dressing. It was very tasty, if I may say so myself.

"Not-chicken" salad

Raw “Not chicken” salad recipe

-Sunflower seed paté (recipe below)

-celery, chopped

-spring onions, chopped

-Spinach, shredded (and de-boned if the stems are thick)

-carrots, julienned

-baby tomatoes, chopped in half

-radishes, sliced thin

-sprouts (mung bean or lentil or fenugreek is good)

-cucumber, diced

-red pepper dressing (recipe below)

Instructions:

1. Make the sunflower seed paté. Stir in chopped celery and spring onions. Set aside.

2. Start with chopped spinach. Top with the other vegetables.

3. Put a scoop of sunflower seed pate in the middle, and drizzle red pepper dressing over the vegetables.   Enjoy!

Sunflower seed paté

-1 c sunflower seeds, soaked and sprouted

-juice of 1 lemon

-handful of fresh coriander (cilantro)

-1 stalk celery, chopped

-1/2 small shallot, chopped (substitute spring onion if you don’t have shallots)

-dash of salt; dash of ground coriander

Instructions:

Blend all ingredients in food processor until well-mixed, though still slightly chunky.

Red pepper dressing

1 red bell pepper

2 baby marrows, or one large one (courgette/ zucchini)

juice of 1/2 lemon

1 TBsp tahini (sesame paste)

1 Tbsp olive oil

dash salt; dash ground cumin

water (as needed for blending)

Instructions

Blend all ingredients in blender until smooth.

For dessert, Ani Phyo’s lemon bars. I’ve recommended the Ani Phyo cookbook where I found the recipe on the resources page. Here’s a link to somebody else’s page where the lemon bar recipe has been slightly modified. This is pretty much how I did it too. But given that it only makes a 9×9 inch square pan, I’d say it’s 9 servings, not 12. The bars are too tasty to cut into such small pieces.

Close up shot of the raw lemon squares

Next week there will be no raw Tuesday take-away, but we’ll be back the week after that (9th of March). Stay tuned!

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One response to “Raw take-away #3: “Not-chicken” salad and lemon bars

  1. It’s sooo tasty…which is pretty impressive for someone who can’t smell or taste anything at the moment! x

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