Soundtrack of the day - Little talks, Julia sheer & John D
I have really got into raw foods at the moment, and I have begun experimenting new ways of creating foods as otherwise I would stick to courgette noodles and carrot sticks every day!
I have begun sprouting raw chickpeas, quinoa, bulgar wheat and beans to create various dishes. I absolutely love chickpeas and everything made with them ie Hummus & Falafel. But tinned chickpeas are cooked. Sprouted grains are soaked, and left to sprout for up to 3 days so that they are edible in a raw form. But what is the point? Well.. sprouting, or germinating seeds and grains breaks down the complex nutritional matrix of the raw foods, making them easier to digest whilst boosting the nutritional content of the food, ie minerals, vitamins and enzymes. When food is cooked above 46'C , some of those enzymes and minerals are destroyed. Therefore eating raw whole foods has many health benefits to the body and is a great way to naturally fuel yourself.
I will create a post with more detailed info on sprouting, and link to this page in the next few days. The basic process is to soak, drain and leave to sprout for a certain time period depending on the grain or seed.
After sprouting various grains, I decided to have a go at creating a raw sprouted falafel recipe. As raw foods can be heated up to 46'C, the use of a food dehydrator or a very low oven temperature can be used to help dry food out.
Obviously the taste and texture of raw sprouted food is totally different to cooked. So when I say this is falafel, don't expect it to taste like a cooked falafel. It tastes fantastic though. Once I began creating I couldn't stop, and out popped the idea of a cauliflower cous cous and spiced veggies.
Raw food is simple, technically, to make but does require a lot of prep time. It is best to make batches that will last a few days, otherwise you will spend your whole life in the kitchen!
Cauliflower Cous Cous
1/2 tsp. sea salt
1 large handful fresh mint leaves
1 large handful fresh sage leaves
1 stem of rosemary
2tbsp lemon juice
2tbsp cold-pressed olive oil
2 handfuls seedless raisins
Process the cauliflower in a blender until fluffy, and resembles a couscous texture. Add the fresh herb leaves, rosemary, lemon juice, salt and oil. Pulse in the blender for 30 seconds.
Place in a bowl, with the raisins and mix with a fork, whilst 'fluffing'.
Raw Sprouted Falafel
1 Cup Sprouted chickpeas
2/3 cup Sprouted bulgar wheat
1/3 cup Sprouted butter beans
1/4 cup soaked almonds
Blend above ingredients in a food processor until well mixed, but still a chunky texture.
1 garlic clove
1 shallot onion
1 tbsp. cold-pressed olive oil
1tbsp Nutritional yeast flakes
1 handful sage leaves
1 handful mint leaves
1 tsp cumin
1 tbsp. tamari
3 tsp Lemon juice
Pulse in food processor until well combined.
take spoonfuls of the mixture and create falafel balls. IF the mixture is too wet to create balls, just spoon and shape into portions. Place either on baking paper and into a dehydrator, or onto a baking tray if using an oven.
Dehydrate on 46'C for 4-6 hours, or dry on a very low temperature oven.
1/2 Broccoli florets
1 yellow bell pepper - sliced
1 Carrot - sliced
2tbsp Lemon Juice
1/2 tsp Salt
1/4 tsp cracked pepper
1 tbsp. Paprika
2tbsp Cold-pressed olive oil
Place all ingredients in a bowl and mix until all the veggies are coated.
Place on a dehydrator sheet and dry at 46'C for 1.5 hours, or on a low oven temp.