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“Tuna-Less” Stuffed Avocado Served with fresh Machet (Lamb’s Lettuce)

Here’s another great way to have your “tuna” and save the fish too!
I was checking out a variety of blogspots and recipe sites when I came across a variety of “tuna-less” recipes that use sunflower seeds and dried Dulse flakes or granules.

Usually I use almonds and soaked Dulse or soaked Wakame, as I have in my Collard Greens Stuffed with Spicy Mock Seafood Pate, and my Mock Tuna recipe published in my book Raw-Riffic Food’s Raw Food Basics.

This recipe is simple, and truly has the flavor of canned tuna. You will be quite pleased with the flavor. The avocados I used were fresh from my friend’s garden. Super buttery and creamy. I love the flavor of home grown. I love complimenting avocado with Lamb’s Lettuce or Machet. It’s hard to find this beafy lettuce, but Trader Joe’s has it and at a great price! Here’s the recipe:

2 cups soaked raw shelled sunflower seeds
½ juice from one lemon
2-4 scallions, minced (use whole scallion including greens)
1½-2 stalks celery, minced
1T dried dill flakes
2-3T dried Dulse flakes or granules

Drain soaked sunflower seeds and placed in a food processor. Process until seeds are crumbly and chunky. Add lemon juice and salt, and pulse until it has the consistency of canned tuna.

Place in a mixing bowl and add remaining ingredients. Mix well and serve.

“Tuna-Less” Stuffed Avocado Served with fresh Machet (Lamb’s Lettuce)
1 batch prepared Tuna-less (see recipe above)
2-3 large ripe avocados (peeled and stoned)
1 bag Lamb’s Lettuce (about 10-12 ounces)
chili sauce (optional)

Fill avocado halves with generous scoops of prepared Tuna-less. I added a few drops of hot sauce to the inside of the avocado halves before adding the Tuna-less mixture. Place prepared avocado halves on top of a large bed of fresh Lamb’s Lettuce. Serve with drops of chili sauce around the plate, or by itself. This is a very filling dish. (Note: you can store the Tuna-less for up to 3 days in a closed container inside the refrigerator).


Creamy Cucumer-Wakame Soup with Shitake

This recipe was inspired by another recipe I found on www.hotrawchef.com. It was an entry made by Chef John Kohler. I just slightly changed it up a bit. I hope you like it.

If you get the chance view all the recipes submitted on www.hotrawchef.com and pick your favorite. There are a lot of great recipes, but I picked my favorite one, and favorite chef, Heather Pace! Check it out!!!

Step 1.
4-6 cucumbers (variety) juiced with skin
1 English cucumber juiced with skin
1 cup coconut meat (thick)
1 cup fresh cilantro
1/4 cup fresh chives
dash ground cayenne
pinch sea salt

Combine all ingredients in a food processor and blend well. Strain to get all the fiber out, and place juice back into blender for Step 2.

Step 2.
1/4 cup brown rice miso paste
1 cup Young Thai coconut flesh (meat – jelly)
1 tsp. dried Chipotle pepper flakes

Add ingredients and blend will until smooth and frothy. Set aside for Step 3.

Step 3.
1 generous handful soaked and drained Wakame seaweed (long strands like noodles)
1 cup soaked or fresh Shitake mushrooms
sprigs of chopped fresh chives

Place wakame into serving bowls. Add Shitake mushrooms to each. Pour creamy soup over each bowl to serve, and sprinkle sprigs of fresh chives over top. Soups are ready to serve. This dish can be served cold, or at room temperature.

Seaweed, Apple and Avocado Salad

Not much to this recipe. Just add a little EVOO (extra virgin olive oil), sea salt, ground pepper, and garlic powder (all to taste) – and that’s it! Very simple, and very delicious!!! 🙂


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! 🙂

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

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)

Combine all ingredients in bowl and mix well.

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! 🙂

Sea Spaghetti and Marinara Sauce, with Avocado

Sea spaghetti is a delicious and nutritious seaweed. It looks like spaghetti,and when soaked has the texture of pasta “aldente” style. I wanted to eat it like spaghetti, so I made a nice marinara sauce, and laid it on a bed of lettuce. You don’t have to add the avocado, or the pine nuts, or the olives. They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “Parmesan cheese” if you’d like. Your choice. Enjoy!

The sea spaghetti can be hard to find. I found my selection through The Raw Food World Site.

2 handfuls, sea spaghetti, soak for 30 minutes, rinse very well
½ cup sun-dried tomatoes, soaked, and rinsed
3 dates, pitted, and soaked
4 Roma tomatoes, chopped in chunks
1 clove garlic, minced
1 teaspoon fennel seeds
1 teaspoon Celtic sea salt
1 avocado, skinned, pitted, sliced thin
3 leaves, of red lettuce, rinsed, and chopped in chunks
1 handful, pine nuts
5 black olives (in cold pressed oil)
½ cup white mushrooms, rinsed and sliced thin

While soaking the spaghetti, prepare the marinara sauce by processing all the ingredients (except the avocado, lettuce, pine nuts, and olives) until well blended. Slice up your avocado, and prep the lettuce. When ready to serve, plate the dish as follows:
Lay lettuce nicely on the plate. Add the sea spaghetti. Pour as much of the marinara sauce as desired. Layer mushrooms on top. Then add slices of the avocado on top and around the plate. Sprinkle pine nuts, and set the olives around the plate. You’re ready to eat! Yum, yum!


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