I am enjoying living so much right now I could jump out of my RAW Skin!!
The pleasure I feel inside of my heart when I take more than a few moments to prepare something I know my body will love and enjoy is indescribable.
Such is the pleasure of living a lifestyle ‘connected’ to the very essence of light and being – taking in those wonderful phytonutrients from plant life which has grown to be ‘of service to me’.
I am grateful for the growing depth of my relationship with not just the plants I take into my body but with all things as the DNA of the plant life reactivates my own memories of being happy, joyous and complete.
Beetroot is an old favourite with us Antipodeans. I understand Australia is the only place in the world where you can buy a hamburger which contains this beautiful vegetable.
NOW… you can have a flatbread sandwich without the toxic old world ingredients.
This has been described by one eater as a ‘smorgasbord of amazing flavours and textures’ – she was, after all, responsible for the bread with some over-the-shoulder assistance from moi. Thank you Clare Darwish who threw a completely different light onto the old Scottish favourite of ‘bland oatmeal cakes’. She didn’t want this experience to end and for the both of us it was the first time we said ‘ we could do that all over again’- it was that tasty and sweet. The plate of life was licked clean!
OK…. Here is the recipe and the approach:
To make the Flatbread mix together the following sufficiently to create a spreadable mixture.
1 1/2 cups of walnuts soaked for 8 hours
1 cup of flaxmeal
1 tbs of dried basil or 1/2 cup of fresh basil will do too
1 Butternut Squash peeled and chopped into small pieces
4 tsps of ground cumin and 1/2 tsp of cumin seeds (optional)
1/4 cup of olive oil
3 spring onions chopped
1 tbs nutritional yeast
2 tbs coconut palm nectar (a low GI natural sweetener) You can also use the same quantity of Agave if you wish.
1 1/2 tsp sea salt
Pinch of black pepper.
Mix all the ingredients in a blender. Then roll onto your teflex sheet until 2cm thick and pop into the dehydrator for 8-10 hours @115F. Score into lovely sandwich size pieces after an hour or so.
Into your bullet glass or a Vitamix put:
1/2 cup of macadamia nuts
3/4 cup of fresh cashew milk ( 1 cup of soaked (24hrs) raw cashew nuts to 2 cups of water in Vitamix until beautifully white – store in glass bottle in the fridge)
2 tsp tahini
2 tsp of coconut palm sugar or agave
1/3 red bell pepper
2 tsp pitted olives
1/2 tsp sea salt and a grind of cracked pepper
Blitz until smooth.
On the bottom slice of flatbread, layer with avocado, thinly sliced tomato, gherkin (sweet pickles), lettuce and top off with beetroot sticks (thin julienne) and a final layer of which I did through my mandoline in this case a GEFU Gourmet Cutter which is an amazingly well engineered tool. Finish with a final layer of avocado.
Drizzle lots of the mayonnaise over the top of the filling before putting the flatbread top on your sandwich.
Now please remember to eat slowly and chew each small and comfortable mouthful at least 25 times. All said and done BUT the brain turns towards your RAW senses totally as one munches through this beautious offering from the RAW plant world.
In RAWPTURES I remain yearning until the next time !!
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