As you might have spotted, we’re on a bit of a raw food journey.
Here’s the latest recipe – and we still can’t get over how delicious it was!
Time:
6 hours soaking (almonds – if using) ~ 15-20 minutes for chopping veggies & preparing sauce ~ 2 hours in dehydrator, to warm through
Sprouted quinoa takes about 24 hours – or 2 days, if you have time – or you could serve this with cooked quinoa or rice – or a green leaf salad
Ingredients:
For 2 people
Sauce
4 tablespoons (level) almond butter or a handful of almonds – soaked for 6 hours & rinsed well
1/4 inch piece of fresh ginger – peeled and roughly chopped
1 small clove garlic – it’s mighty powerful when it’s raw!
1 tablespoon raw tahini (sesame seed paste)
1/4 – 1/2 small chilli – they’re HOT raw!
1/2 teaspoon ground cumin
Juice of 1/2 lemon (0ptional)
Vegetables – winter suggestions
1 leek
1 parsnip – scrubbed, cut into chunk
1 -2 carrots
1 very small red onion – they’re strong when raw!
1 tablespoon fresh coriander leaves (optional)
1 cup sprouted quinoa
How To Make It
- Put all the sauce ingredients into a high speed blender and blitz until smooth – being careful not to let them get hot. You may need to add a tablespoon or two of water, if the paste gets too thick.
- Leek: cut off the tough tops of the leaves (darkest green bits) and the roots. Chop the leek in half lengthways and run it under water, “fanning it”, to make sure all mud and grit is gone. Chop the into 2 inch long chunks, then shred it lengthways, to make fine “sticks”
- Carrots – scrub (peel if not organic or if looking maky). Grate on a normal cheese grater.
- Parsnip – this gets “hidden” in with the sauce. I usually scrub the parsnip, chop it into chunks and then blitz it in a food processor, until it looks like rice. Alternatively, if you’re “parsnip proud” and not dealing with fussy eaters, you could just grate it, like the carrot!
- Peel the onion. Cut it in half. Slice it very finely and separate out the pieces.
- Mix the vegetables in a bowl. Add the sauce. Combine well and top with chopped coriander leaves, if using.
- Serve with the sprouted quinoa. Enjoy!
If you like the sound of this recipe, please feel free to comment. If you get a chance to make it, we’d love to hear what you think of it.
P.S. If you enjoyed this article, please make sure you’re getting my free fortnightly Soul-Sized Living newsletter – it brings you the latest in ‘eating to feed your soul’ with raw food recipes and superfood ingredient advice, plus bite-sized inspiration on how to change your life. And you even get free membership of our gorgeous Soul-Sized Living private Facebook group. Here’s where to join:
