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Blissful Bites: Raw Mock Tuna

8 Mar

I wanted to follow Christy Morgan's recipe to the tee for my review of her book. Feel free to use raw cauliflower rice (simply pulse in food processor until you get 'rice') for Mock Tuna Sushi.

This makes a delicious Mock Tuna Sushi.  Chef Christy Morgan says the walnuts here replace the omega-3 of the salmon and the sea veggies give a hint of fish flavor.  I loved the taste and texture with the seaweed and rice.  The only thing I would change next time is that I would use cauliflower rice instead of the brown rice for a real RAW meal. The recipe is reprinted here with the kind permission of Christy Morgan, chef and author of Blissful Bites.

Blend in food processor until finely ground:

1 cup almonds, soaked 4 hours, drained and rinsed

½ cup walnuts, soaked 4 hours, drained and rinsed

Add the rest of the ingredients and blend until smooth:

2 carrots, grated

2 stalks celery, minced

1 lemon, juiced

1 lime, juiced

3 tbspns kelp granules

2 tbspns dulse flakes

2 tbspns nutritional yeast

2 tbspns dried parsley

1 tsp maple or brown rice syrup (I used raw honey because son has maple allergy, I am agave sensitive and we have never used brown rice syrup)

1 tsp coriander (ground)

3 tbspns tamari (I used Nama Shoyu)

¼ cup filtered water, as needed

Serve with crackers or bread or as a filling for veggie sushi rolls.  Makes 6 – 8 servings.

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Arame Seaweed Salad

14 Apr

Raw Arame Seaweed Salad

Here is an easy and refreshing way to eat raw seaweed, another food that protects the body from radioactive material.

Soak for 15 minutes in cold water:

1.76 oz package of organic Arame, a species of kelp

Drain and rinse. Place in a bowl with:

3-4 carrots, grated

Toss with dressing:

1 tsp lemon juice

2 tsp water

1 tbspn extra virgin olive oil

2 tbspn raw local honey

3 tbspn Nama Shoyu

Garnish with:

Scallions, sliced

ENJOY!