Raw take-away #8: stuffed peppers and chocolate brownies

This week’s raw Tuesday take-away took some old favourites and made raw versions. For the stuffed peppers, we used baby bell peppers and filled them with Ani Phyo’s Love the Chick’s Paté and some fresh veggies. The book is reviewed on the resources page, here (you can also order it online from these links). For dessert, raw chocolate brownies. Simple, rich, delicious.

For those based in the Joburg area, especially those of you who have ordered before, please feel free to send me requests– these can be any kind of food, raw or cooked, that you enjoy. I will do my best to create healthy raw versions and include them in future take-away menus.

Raw stuffed peppers on a bed of baby spinach

Raw stuffed peppers

baby bell peppers

love the chicks paté (soaked sunflower seeds, soaked almonds, water, turmeric, salt and a dash of cayenne)

spring onion, chopped

baby roma tomatoes, halved

celery, chopped

carrot, shredded

fresh coriander, chopped

pinch of himalayan salt, cumin, ground coriander and freshly ground pepper

(for serving) baby spinach, shredded and tossed in olive oil, lemon juice and himalayan salt

Instructions: Halve the baby peppers, removing seeds and veins.

Mix the paté in a bowl with the rest of the ingredients, adjusting seasoning to taste. Spoon the paté and veggie mix into the pepper halves, and arrange them on a bed of spinach (or whatever greens you prefer)

Raw brownies

Raw chocolate brownies

This recipe is so easy, it seems silly to even print it. Yet the results are amazing.

1 c raw pecans (or walnuts), soaked overnight (minimum 6 hours)

1/4 cup raw cacao powder

1/4 cup dates (soaked if dry)

dash of himalayan salt

Instructions: Process walnuts in food processor until finely ground. Add cacao and process until mixed. Add dates and salt and process until mixture holds together.

Press mixture into a small pan, or into individual silicone muffin cups, and let set in refrigerator for at least 1 hour.



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