| Raw Food Recipes from the Fresh Network www.fresh-network.com |
Curried Chick Peas & Carrots
with Almonds ½ cup sprouted chickpeas 2 large carrots, thinly sliced 1 red bell pepper, diced 3 spring onions, minced ¼ cup sprouted, blanched almonds* ½ cup tangerine juice 1 tbsp olive oil and flaxseed oil mixed together 4 minced garlic cloves to taste ½ tsp minced fresh ginger ½ tsp ground brown mustard seeds ½ tsp ground cumin ½ tsp turmeric Cayenne pepper to taste Celtic sea salt to taste (optional) Put the chick peas in a blender with the “S” blade and pulse chop lightly, but not too much - you just want to break the peas apart gently so they are easier to chew. Slice the carrots very thin with a mandoline or similar. Mince the almonds with a half moon mincing knife or cut into matchstick-size pieces with a knife. Put the chick peas, carrots, bell pepper, spring onions and almonds into a large glass bowl and mix. Sprouting Almonds Soak the almonds overnight and sprout for 1-2 days. The shoot will be tiny and only visible once you have blanched them. To do this prepare a bowl of ice cold water with a tray or two of ice cubes in it and boil a pan of water. Put the almonds into the pan for seven seconds only, scoop them out and plunge them immediately into the icy water. The skins will then squeeze off easily between your fingers. |
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Almond Mayonnaise ½ cup almonds, sprouted and blanched* 1 tbsp soaked pine nuts (optional) 1 heaped tbsp agar-agar flakes ½ clove garlic ½-¾ cup filtered water (put 2 ice cubes into the water) 1 cup organic unrefined oil, eg ½ cup each of sesame or sunflower oil and ½ cup extra virgin olive oil with 1 tbsp flaxseed oil. 3 tbsp lemon juice ½ tsp unpasteurized apple cider vinegar ¼-½ tsp Celtic sea salt Pinch yellow mustard powder Pinch white pepper (freshly ground if possible) Soak the almonds overnight and sprout for 1-2 days. The shoot will be tiny and only visible once you have blanched them. To do this prepare a bowl of ice cold water with a tray or two of ice cubes in it and boil a pan of water. Put the almonds into the pan for seven seconds only, scoop them out and plunge them immediately into the icy water. The skins will then squeeze off easily between your fingers. Place a small glass bowl and a wire whisk into the freezer for later use. Put the almonds, pine nuts, and agar-agar flakes, garlic and ½ cup of the water into a fast blender and blend very well, adding more water if necessary. (The ice cubes are in the water to keep it cold. This helps to solidify the mayo when you add the oil). When the almonds are broken down to a fine cream, start adding in the oil very slowly. Have the blender running on medium or high. The mayo will start to thicken. If it gets thin, add an ice cube, which will thicken it. When all the oil is absorbed into the mix, transfer the mayo to the small chilled bowl and add the lemon and vinegar slowly, beating constantly with the whisk. Finally add the celtic salt and spices to taste. Store in a glass jar in the fridge. Keeps for three weeks or longer in the fridge |