Healthy Dinner Ideas

Hey everyone,  I'm back with great ideas for dinner.
First
Super Easy Falafel with Lemon Garlic Aoli 

Ingredients

FALAFEL:
2 cups roughly chopped carrots
1 cup dry sunflower seeds
1/4 cup flax seeds, ground (after grinding, equals 1/3 cup)
1 cup fresh parsley, well chopped
3 Tbsp diced onion
1 clove minced garlic
1/4 tsp salt
1/2 tsp cumin
1/2 tsp curry
1/2 cup sesame seeds (to be added after processing!)

LEMON GARLIC AIOLI:

1/4 cup dry cashews
2 cloves garlic
1/8 tsp salt
1 lemon, juiced

Methods/steps

FALAFEL:

1) First add only the carrots to the food processor, and process until your carrots are nearly a paste. (Very well chopped!)

2) Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.

3) Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.

4) Move to a large bowl, and add the sesame seeds by hand.
Roll 1 Tbsp at a time into falafel balls, then place directly onto the dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes

LEMON GARLIC AIOLI:

1) Process the cashews, garlic, and salt in a coffee grinder or spice mill until there are NO remaining chunks.

2) Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.

One of the things I love about raw is that, now that I’ve made some changes in the way I see food, it’s absurdly easy.

Thank you Raw Food Rececipes (read more at http://www.rawfoodrecipes.com/recipes/super-easy-falafel-with-lemon-garlic-aoli.html )

Next

Ingredients

For sunflower seeds pate:1 cup sunflower seeds, soaked for 2 hours
4 TBSP good olive oil
2 TBSP tahini
4.5 TBSP freshly squeezed lemon juice
1 tsp apple cider vinegar
pinch nutmeg
sea salt, to taste
black pepper, to taste
chili flakes, to taste

For the rolls:1 big zucchini, cut into flat thin strips (you should get around 12)
12 spinach leaves, medium sized
12 basil leaves
6 sun dried tomatoes, cut into fine strips
½ cup sprouted buckwheat*

Methods/steps

1) Sprinkle salt on the zucchini strips and let them sit for 5 to10 mins.

2) To make the sunflower seeds pate add all the ingredients for the pate to a high speed blender and blitz until you get a creamy mix.

3) Scoop pate in a bowl and season to taste.
Rinse the zucchini to get rid of the excessive salt and pat them dry to eliminate moisture.

4) Prepare all the ingredients for the rolls and begin to assemble. To make one roll add: 1 slice zucchini, 1 TBSP pate spread on the surface of the zucchini slice, 1 tsp sprouted buckwheat (gently press this into the pate so it does not scatter all over). Place in the middle 2-3 sun dried tomato strips, 1 spinach leaf, 1 basil leaf and roll. Pin them with toothpicks.

They are best served fresh but keep well in the fridge for 1 day or so.

Thanks again Raw Food Recipe 

Another Recipe would be

Raw Taco Salad

Ingredients

1. A large head of lettuce, shredded
2. 1 lime
3. Walnut Taco Meat

2 cups walnuts, soaked 4-6 hours
1 tbsp dehydrated minced onion
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
pinch of cayenne

4. Easy Guacamole

2 small, ripe avocados
1/2 cup tomato, diced
3 tbsp red onion, diced
Juice of 1/2 a lime
salt to taste

5. Pico de Gallo

2 large tomatoes, seeded and diced
1/2 medium red onion, diced
1/4 cup of cilantro, minced
1 tbsp lemon or lime juice
1 jalapeno, seeded and minced
salt to taste

6. Cashew Sour Cream

1 cup cashews, soaked 4-6 hours
1/2 cup water
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt

Methods/steps

3. Walnut Taco Meat

Blend walnuts in a food process until they break down into small crumbs. Do not over mix, they will quickly form a paste. Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.

4. Easy Guacamole

In a small bowl mash the avocados until fairly smooth. Add remaining ingredients and mix together.

5. Pico de Gallo

Mix together all ingredients in a small bowl.

6. Cashew Sour Cream

Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined.

Here one of my favorite 

Stuffed celery sticks

• 6 long celery sticks, ends trimmed
• 1/2 small carrot, peeled, finely grated
• 60g (1/4 cup) light spreadable cream cheese
• 65g (1/4 cup) hummus
• 2 tbs sultanas, coarsely chopped
• 2 tbs chopped walnuts
  Step 2 Take 6 long celery sticks, ends trimmed. Cut each stick into four pieces.Step 2Combine 60g (1/4 cup) light spreadable cream cheese and 1/2 small carrot, peeled, finely grated, in a bowl.Step 3Fill half the celery sticks with the carrot mixture and sprinkle with 2 tbs sultanas, coarsely chopped.Step 4Fill the remaining celery sticks with 65g (1/4 cup) hummus and sprinkle with 2 tbs chopped walnuts. Serve.

Thanks Taste.com (see more at http://www.taste.com.au/recipes/17105/stuffed+celery+sticks )

I hope you all have a wonderful day. x Sorry I haven't been blogging lately but I have a surprise coming soon.  Keep cool cat.