Receipies

Publisher: ZZZ Unknown

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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.
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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.
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