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Hello world. Hello sun. Hello heat, warm gentle breezes and long days of glorious sunlight.

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Summers certainly here and to celebrate we at Green & Leithy went RAW for the week. I enjoyed it so much that i have this niggling feeling i may venture into RAW pastures for the foreseeable future. Celebrating nature in its purest, edible form- the bountiful array of textures, colours and flavours. I adored the opportunity to become even more experimental in the kitchen; pushing the boundaries of each ingredient’s potential. We ended the week with a cooked meal and i was actually a little regretful- there was just something lacking. I guess my teeth had pretty firmly taken a bite from the RAW tree and let me tell you, it tasted awesome.

Being the diligent culinary student i am, i’d done a fair amount of research into raw food preparation. Yes, there is a bit of forward planning needed- soaking, sprouting, fermenting etc needed, but these are all skills you’ll get to grips with quickly and hey! who doesn’t like learning?! Once mastered, there seems to be few limitation to your rawsome cooking potential. In terms of “cooking” time- meals take a heck of a lot less time to create, so to my mind, its totally worth it.

My favourite raw inspiration, you can find here. What i have found however, is that there seems to be a lack of raw savoury recipes. Don’t get me wrong, theres plenty of delicious and exciting ideas out there but they generally fall on the sweeter side of the scales. So my next challenge is to set about plugging this gap. You have been warned- things are going to get experimental round here.

The following recipe (yes, i’m finally getting to it) is a simple reworking of my favourite food- the fabulous falafel. Sprouted, creamy chickpeas cosy up to baby spinach leaves on an earthy bed of Mediterranean spices, this heavenly mix is then gently wrapped in an assortment of crunchy, nutty sesame seeds. Served with simple Sweetheart cabbage leaves (i.e. the best wraps nature ever did make) and a good dose of raw hot sauce. Bliss, nourishing, clean bliss.

(Makes 8, Vegan, Gluten Free, Raw)

  • 1 cup of Sprouted Chickpeas (soak dry chickpeas overnight, drain, rinse twice a day for 4 days or until tails sprout)
  • 1 cup of Baby Leaf Spinach
  • 1 clove of Garlic
  • 1 thumb of Ginger
  • zest and juice of 1 Lemon
  • tbsp of fresh Coriander
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Nigella Seeds
  • 1 tsp Turmeric
  • 1 tbsp Psyllium Husks
  • 3 tbsp of Black & White Nigella Seeds
  1. Throw all the ingredients in a blender, except the sesame and blitz until almost completely smooth (leave a few nice chunks here and there)
  2. Transfer to a bowl and refrigerate for 1 hour (optional)
  3. Use one soup spoon per falafel and roll into balls with the palm of your hand
  4. Scatter the sesame on a clean surface and carefully roll the falafel to coat
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