Thanks to all who attended today’s very lively and informative “un”cooking class! Here are the recipes for what we made in class, and a list of the books and cookbooks we talked about.
RAW ZUCCHINI HUMMUS
2 cups chopped zucchini (courgette)
1/4 cup raw sesame tahini
Tbsp extra virgin olive oil
Juice of 2 lemons
1/4 cup chopped fresh coriander or parsley
2 green onions, chopped
2 cloves garlic, minced
Pinch sea salt
Pinch cayenne pepper
Simply combine all ingredients in a food processor and blend until smooth. Enjoy wrapped in a spinach leaf, with crudités, or on top of raw crackers.
1 cup raw almonds
1/2 cup dates, pitted
1/2 cup grated coconut
1/3 cup + 2 Tbsp organic, fair-trade cocoa powder, preferably raw
1 Tbsp coconut oil
1 Tbsp chia seeds, soaked in 1/4 cup water to make a thick gel
2 Tbsp flax (linseed) ground into a powder
Pinch sea salt or Himalayan pink salt
Grind your flaxseeds into a powder in a nut grinder, herb grinder, or coffee mill. Also grind the almonds into a coarse meal, using the nut grinder or food processor. Soak the chia seeds in water, stirring briskly with a fork, and allow to sit until a gel forms.
In the food processor fitted with the “S” blade, combine all the ingredients, reserving 2 Tbsp cocoa powder for rolling. Pulse until all ingredients are well-combined in a thick dough. Form bite-sized balls with your hands, and roll them in the cocoa powder to coat. Chill for one hour before serving. Freeze to enjoy later if desired.
For variation, try adding in other superfoods including vanilla bean powder, maca, goji berries, chlorella, or reishi mushroom powder!
YOGI FOOD, by L., available next week at Purple Valley and via mail-order
BLISSFUL BITES, Vegan Meals that Nourish Mind, Body, and Planet, by Christy Morgan
CONSCIOUS EATING, by Gabriel Cousens
RAINBOW GREEN LIVE-FOOD CUISINE, by Gabriel Cousens
SPIRITUAL NUTRITION, by Gabriel Cousens
THRIVE FOODS, 200 Plant-based Recipes for Peak Health, by Brendan Brazier