Lunchtime Nibbles

BUCKWHEAT BREAD

Being a bread lover trying out raw bread has been quite the experience. I enjoy a good chunky sandwich at lunch time so was eager to dive into some dehydrated bread recipes. The Raw Chef has some yummy breads to try - Mediterranean Almond Bread and Buckwheat Bread.
I'll see what's in the cupboard first then make my own version according to what's available. This picture shows my Buckwheat Bread with added sprouted quinoa. I loved that it had avocado in the recipe. It gives the bread a creamy texture.

You can find the recipe here, The Raw Chef

NORI ROLLS


Raw Nori Rolls are a favourite. They last only a day in the fridge (at most) so you want to be sure you eat them the day you make them. I did notice though, they are easier to slice and handle when left in the fidge for a couple of hours first.

Rice

2c Peeled fresh parsnips
3T mac nuts
3T pine nuts
1T olive oil
2t agave nectar
1t lemon juice
2 pinches salt
1T white miso

Pulse in the food processor until rice-like. Refrigerate til ready.

Filling

grated carrot
diced avocado
thinly sliced red capsicum
finely chopped green onion
(grated beetroot) - this will bleed and make it quite red, so you could leave it out

Simply spread rice mixture over 3/4 of the Nori sheet and layer the filling in a thin line over the rice, in the first 1/4. Wet the top and bottom edges of the nori sheet with water. Roll tightly til firm. Refrigerate for an hour or two (if you can wait that long!) then slice and serve with Nama Shoyu if desired.

NUT NUGGETS

1/2 cup soaked almonds
1/2 cup pine nuts
1/4 cup brazil nuts
1 tbl lemon juice
1/8 cup olive oil
1 tsp celtic salt
1/2 tbl rosemary
1 tbl fresh sage
1/4 tsp black peppercorn
1/2 tbl dried sage

Blend in food processor and then roll into small patties and roll in finely ground almond meal, although it would be better to roll in yellow flax meal. Then place on dehydrator tray for 2 hours at 145 and 3 more hours at 115. Instead of the sage and rosemary you could put spinach and a bit of basil.

I liked them best served as a base for savoury nibbles. Use them in place of crackers with avocado, cherry tomatoes, fresh dill and drizzled with raw honey mustard sauce.










Lunch is served!