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Raw Bawrritos

This was also simple to make, and I used a nut pate for the filling. Hope you like it.

Nut pate.
Ingredients:
1 cup of brazil nuts
1/2 cup of soaked sunflower seeds
1 clove garlic minced
1 teaspoon of cumin, paprika (adjust to taste)
pinch or more of sea salt
1 or more teaspoons EVOO
add water as needed to make the mixture creamier

Wraps:
Collard Greens (stalks thinned out, washed and dried well)

Fixings:
Whatever you’d like. I used avocado, Bragg’s Amino Acids, arugula, and tomato.

Preparation: Make the pate first. Grind nuts and seeds in food processor a bit, then add the other ingredients to make it all mix well. Place heaping spoonfuls of the pate on the collard green leaves like a burrito. Add a splash of Bragg’s Amino Acids (if desired), mashed avocado, finely diced tomato, arugula, and a dash of kelp flakes, with a touch of mustard – or whatever fixings you’d like to add to make your bawrrito yummy. Roll them up and there you have it! Enjoy! 🙂

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Zucchini and Parsley Pate

A while back I was really into making pates. This was my first attempt at making my very own pate. I think it came out great. I hope you do to. Enjoy!

Ingredients:
1 cup cashes
1/4 cup almonds
1/4 cup pecans
4 small zucchinis
handful flat leaf parsley (finely chopped)
1 clove garlic (minced)
sea salt (to taste)
3T or less EVOO

Preparation: Soak all the nuts for about an hour or more. Drain nuts and add them to the food processor. Process briefly. Peel and cut the zucchini’s into small pieces and add them to the food processor, along with the chopped parsley, minced garlic, and sea salt. Process until well combined. Slowly add the EVOO while processing. Process until smooth but not liquid. You want a nice “pate” consistency. Serve on crackers or with veggies. Store in the refrigerator for a day or two in a tightly sealed container.

I made Kate “Magic” Wood’s Fire Wizard Crackers to spread this pate on…mmmmmmmmm was it ever good! Hope you enjoy it as much as I did! 🙂

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Ocean Greens Cucumber Roll-up

This was such a fun and delicious recipe to make! I love seaweed, and I love cucumber. This is a great way to enjoy them! 🙂

Pate:
1 cup soaked almonds
cayenne pepper (to taste)
handful fresh parsley
2 celery sticks chopped finely
1 carrot chopped finely
dash sea salt
drizzle of Bragg’s Amino Acids
drizzle of sesame oil

Preparation:
Combine all ingredients in food processor and blend until well mixed and smooth.

Ocean Seaweed Salad:
1 to 1/2 cups pre-soaked mixed ocean seaweed salad (purchase from Asian Market or online)
drizzle of Nama Shoyu
sprinkle sesame seeds (in salad and outside of roll-ups for garnish)

Preparation:
Combine all ingredients in bowl and mix well.

Roll-up:
1 to 2 large cucumbers peeled.

Preparation for roll-ups with mixtures:
I emptied the insides of the cucumber (which was peeled and split in half). Then I placed the pate inside like I was spreading butter on bread. Then I shoved the seaweed inside, and packed it tight. I sliced the cucumber into bite size “sushi” rolls, and sprinkled black and plain sesame seeds, and placed dots of chili sauce. That’s it! 🙂

Raw Mock Crab Pate

(adopted from Alissa Cohen’s recipe)

1 cup ground almonds
1 cup ground cashews
2 stalks celery
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup chopped carrots
1 cup chopped parsley (fresh)
1 T dried dill
2 tsp Bragg’s Amino Acids
1 tsp Kelp granules
1 tsp Dulse granules
1/4 cup fresh lemon
dash or two of Cayenne pepper
dash sea salt

Place ingredients in a food processor and mix very well (about 2-4 minutes). Serve as a raw pate, or make patties and dehydrate them to make yummy mock “crab” cakes. I prefer it as a flavorful raw pate, served on top of Romaine lettuce leaves, with a few drops of Chili sauce – Yummo! Oh, and it tastes great on flax-chia crackers too!

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