Raw Falafels: Raw Food Recipe

November 11, 2013 0 Comments

Whilst perusing my nuts and seeds drawer this morning, and wondering what I fancied eating today, my eyes lit up on spotting a bag of organic sunflower seeds. Raw falafels, I thought. I fancy raw sunflower seed falafels. So, I set a cupful to soak (in filtered water, as always), and got on with my day.

Which was filled with lovely clients: one, who is doing brilliantly with incorporating more raw food into the diet and was delighted to observe that the scales were 9lbs lighter than the last weigh in. Well done! With another, the focus was on learning a pranayama (breathing) technique for lowering blood pressure, which is also very effective for stress management. Remedially, working with different people, giving them techniques to bring relief from pain, and balance into, the hips, and, the same for addressing acute shoulder/upper back pain. As well as teaching a physical practice for general well being.  I even got out for a walk by the river for a breath of fresh air, and to get the lymph moving!

By  the end of the day, I was ready to get creative with the sunflower seeds. And, the joys of raw food prep is that it takes such little time!

First, I rinsed the sunflower seeds thoroughly in filtered water (see previous post about phytic acid and soaking nuts and seeds), and left them to drain. I ground up some pepper corns and coriander seeds and placed them and the sunflower seeds in a food processor with some cumin and a bit of salt. (Intuitive recipe creation – adjust seasoning to personal taste!) And added juice of a whole lemon. I like lemon – you may not like such a strong lemony taste, so start with half, and add more later if required. Add about half a dessert spoon of tahini, and, a clove of garlic, if you like it. I used a small onion, (because there were some growing on my allotment when I took it over on Friday),  and, I don’t eat garlic! Then processed until well combined and beginning to bunch into a consistency which would hold together when formed into balls – the final step.

I made a dressing with juice of 1/4 of a lemon, a touch of apple cider vinegar, and the same quantity of olive oil as the lemon and vinegar. I then added a teaspoon of tahini and whizzed them all together with my favourite kitchen gadget, a hand blender. They are about £5 from supermarkets with electrical departments, so excellent value, and highly useful. There’s not many days when I don’t use it.

And made a salad with rocket, also harvested from the allotment, parsley, and sweet potato noodles, (created with the spiraliser mentioned in the kohlrabi post) – delish with the lemon tahini dressing and falafel balls…

So that’s me refuelled and relaxing after a a full and rewarding day. I thought about putting ‘raw warding’, but thought you might think I’d made a tpo 🙂

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