So I recently went to a un-cooking class at a raw restaurant.
I made some of the things they made but I change some things around to make it my own 🙂 and I have to say I liked it better.
Here are some of the pictures and recipes.
1c soaked sunflower seeds
Blend together in food processor. Then add…
1/2 c. whole seasame seeds
1/4 c. cilantro chopped
juice of 1/2 lemon
2 tsp. sea salt
1 tsp. cumin
2 small carrots
mix well in the food processor. Use a small ice cream scooper and scoop it out onto the dehydrator trays and dehydrate for 15-18 hours depending on how dry you want it on 110 degrees.
for the Sauce
I basically used raw tahini (sesame paste), lemon juice, garlic, salt and a littel bit of water to get the right consistency.
2 bunches of italian parsley chopped (no stems)
1/2 c. fresh mint
3 stalks of green onions
2 tomatoes, finely chopped
2 persian cucumbers, finely chopped
3/4 c. hemp seeds
Juice of 1/2 lemon
extra virgin olive oil
add all ingredients together and let marinate for a few minutes.
For the Halva, I divided the dough and made half chocolate flavored and sprinkled some pistachios in the middle.
2 c. seasame seeds
1/2 c. ground blond flaxseeds
1/3 c. raw honey
3 Tbs. coconut oil
1/4 c. raw pistachios
1 tsp vanilla
2 Tbs coco powder
Grind seasame seeds and flax seeds in a coffee grinder or vitamix. Add it to a food processor with honey, coconut oil, vanilla and grind it until dough forms.
remove half of the dough then add the coco powder and mix some more until evenly mixed.
Then line a dish with plastic wrap and press the first half down flat, sprinkle with the pistachios then add the chocolate layer and press down evenly to make it flat, cover and chill. I keep mine in the freezer. Enjoy!
*Update on the Halva*
I have been experimenting and I found a better formula
equal parts of tahini, ground flax seeds and seasame seeds
1/4 c. honey or raw agave
and I have left out the coconut oil