Book Title: Receipies
Author(s): 
Publisher: ZZZ Unknown

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Page 14
________________ STARTERS STARTERS Sunflower Sun-dried Tomato Pâté From Jenny Cornbleet's Raw Food Made Easy for 1 or 2 People www.learnrawfood.com Yield: 1/2 cup, 2 servings This light, delicately flavoured pâté tastes great stuffed into half a bell pepper or marinated Portobello mushroom. You also can serve it as a dip with Crudities. 1 cup soaked raw sunflower seeds 1/3 cup soaked sun-dried tomatoes 2 Tbsp water 1 Tbsp minced red or green onion 1 Tbsp fresh lemon juice 2 tsp minced fresh basil or parsley 1 clove garlic, crushed 1/4 tsp salt Dash fresh ground black pepper or cayenne Place the sunflower seeds, sun-dried tomatoes, and water in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl. Stir in the onion, lemon juice, basil, garlic, salt, and black pepper and mix well. Store in a sealed container in the fridge; the pâté will keep for five days. * * * Dairy-Free Butter Recipes From the book Ani's Raw Food Kitchen If your body can't tolerate high quality dairy butter, you can still enjoy butter by mastering the following dairy-free butter recipes, extra-virgin olive oil and coconut oil are used as bases to create buttery goodness. Soft Whipped Coconut Butter Recipe From the book Ani's Raw Food Kitchen 1/4 cup coconut oil 1 tsp light miso Use a spoon or fork to mix miso thoroughly with coconut oil (solid state). Voila-you have coconut butter that resembles soft whipped butter. This soft whipped coconut butter will stay fresh for two months if kept in the freezer. * * * Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 8

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