crunchy bits

We had so much fun in our raw class this week and were able to whip up four great lunches! These included two from Ani Phyo — mediterranean dolmas and lemon fennel soup — as well as the very filling celery soup. The fourth light meal we shared is from one of our favorite books called Raw Foods for Busy People: Simple and Machine-Free Recipes for Every Day. Author Jordan Maerin really hit the mark with this little gem of a book. The recipes are just as she says, easy, quick and oh, so yummy!

The other recipe is Jordans Nori Filling that we used in a nori wrap. I love that this recipe requires only a couple minutes, is versatile and requires no equipment other than a whisk.

EZ Nori Filling

• 1/3 cup raw tahini or almond butter, at room temp
• 3 TBS unpasteurized miso of your choice
• 1TBS raw honey
• 1 clove garlic, minced or 1/8 tsp garlic powder
• 1/2 tsp powdered ginger
• 1/4 cup scallions, minced
• 1 TBS Nama Shoyu, or more to taste

Mix all ingredients. Yup, that’s all folks!

For our class I used almond butter and red miso. Again, this is an adaptable recipe and I usually use tahini and white miso. If you do not have scallion on hand you can use onion or onion powder. I always use wheat free Tamari instead of Nama Shoyu and 1 TBS is plenty. I do not recommend adding more.

To make a yummy wrap, take a quartered sheet of untoasted nori and put a smear of nor filling on it, some avocado and tomato slice, fold and eat!

Add water to the filling and you have a fantastic dip for veggie crudites or a little thinner and a fine dressing to wow your taste buds atop fresh salad greens.

Enjoy!

This entry was posted on Friday, March 19th, 2010 at 9:17 am and is filed under dips, dressings, light meal, raw food, snacks, soups, spreads. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.