Kelp Noodles with raw pesto

Here is one quick recipe that is easy to make if you feel hungry and would like to eat something A.S.A.P.
I just love Kelp Noodles and this recipe reminds me of pasta with pesto which I used to eat but it tastes much better and has so much more benefits than pasta. It´s full of all kinds of nutrients like: A, B1, B2, C, D and E as well as minerals including zinc, iodine, magnesium, iron potassium, copper and calcium. It contains the high concentration of calcium - 10 times more than milk!

Did you know that Kelp are large seaweeds belonging to the brown algae in the order Laminariales. There are about 30 different genera. Kelp grows in underwater "forests"in shallow oceans, and thought to have appeared in Micone, 23 to 5 million years ago!!!

Kelp Noodles with raw pesto:

• One bag of Kelp Noodles 
• 1 dl pine nuts
• 2 handful of fresh basil
• 1 garlic clove
• 2 Tbsp olive oil
• 1/2 lemon - juice 
• 1 avocado
• pinch of salt (or more) 

Preparation:

1. Rinse noodles well under the water (or according to the instructions)

2. In the blender or food processor mix pine nuts, basil, garlic, olive oil and lemon juice, until it gets a nice consistency

3. Put avocado and pulse until it combines well and looks nice and creamy. Taste it with some salt. 

4. Put Kelp Noodles in the big bowl and pour pesto over it. Mix it all together well, a few minutes, until all Kelp Noodles are covered in pesto sauce. If you are not too hungry let them sit aside for a while or until you make a salad.

RAW STICKS WITH WHITE SAUCE

Nowadays, when I am introducing more and more raw-food to our daughter I want to make some dish which she likes or at leas it reminds her of the dish she is used to eat. One of the dishes she liked to eat was fish sticks! A few weeks ago, a friend of mine, told me about internet-site with amazing raw recipes. So I found this "fish sticks" there...

This raw sticks taste much better than the real fish sticks and our daughter loved them but she didn´t like the sauce. (She is actually not so into sauces at all). Me and my husband loved the sauce - it makes sticks taste even better!!!

I made some adjustments to our taste and below you have the recipe. It makes about 20 sticks.

 Ingredients:

• 1 cup raw almonds - soaked
• 1 cup raw sunflower seeds - soaked 
• 1/2 cup celery, minced
• 1/2 cup red onion, minced
• 1/4 cup fresh lime juice
• 1 tsp Tamari 
• 1 tsp sea salt
• 1 tsp dried dill weed, or 1 Tbsp fresh dill weed
• 1/2 cup water
• (ca 1/8 cup ground flax seeds, if the "dough" is not so easy to work with)

"Breading":

• 1/2 cup macadamia nuts
• 1/4 cup ground flax seeds
• 1 tsp smoked paprika
• 1 tsp himalaya salt
• 1/2 tsp fresh ground black pepper 
• 1 tsp nutritional yeast 

Ingredients for the sauce:

• 1 cup macadamia nuts
• 1/2 cup water
• 1 Tbsp apple cider vinegar
• 1 Tbsp pickle juice
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 cup minced sweet pickle (or more I love pickle!)

Preparation:

1. After soaking the almonds and sunflower seeds, drain and rinse them.   Place them in the food processor, fitted with the “S” blade.  Process until they break down to a paste.
2. Add the celery, onion, lime juice, Tamari, salt and dill. Process until blended together.  Scrape the sides down occasionally.
3. While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist.   Transfer to a bowl.  (If it does not stick together good enough add some ground flax seeds).
4. To make the breading, grind the macadamia in the food processor to a small crumb size.  Don’t over process, as this will start to release the oils.
5. Add the ground flax seeds, paprika, salt, pepper and yeast.  Pulse together and pour into a rectangular container for dredging.
6. Measure out 2 Tbsp of dough and shape into a stick.  Then coat with the breading and place on the mesh sheet that comes with your dehydrator.   Continue until all the dough is used.
7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours.  Don’t dry these too much that they get hard… fish sticks are moist.
8. Store leftovers in the fridge for up to 5 days.  You can reheat them by placing them back in the dehydrator for a while.

Sauce preparation:

1. Put macadamia nuts in the blender and grind them into powder.
2. Add the water, vinegar, pickle juice, garlic powder and salt.  Blend until smooth.  Depending on your blender this can take 1-5 minutes.  Transfer into a bowl.
3. Add the minced pickled and stir together.
4. Store in an airtight container in the fridge for up to 5 days.

RAW RASPBERRY CAKE

This cake is creamy, rich and cheesecakelike! You just have to tray it and it is easy to do!

Crust:

1 cup raw macadamia nuts
1 cup soft dates
1/4 tsp salt

1. Place nuts in a food processor or mixer and pulse to chop.
2. Add dates and salt and continue to mix until all is mixed well together.
3. Scoop out crust mixture in a 22 cm spring form pan and press firmly making sure that the base is relatively even throughout. You can put it in the fridge meanwhile.

Filling:

3 cups macadamia nuts
Juice of 2 lemons
1/3 cup + 1/3 cup coconut oil, melted
1/3 cup + 1/3 cup honey
the seeds of 1 whole vanilla bean
2 cups raspberries (thaw completely if using frozen)

3. Warm coconut oil and honey on low heat (warm bath).
4. Put 1/3 of the nuts in the mixer or food processor and blend on high until very smooth. (For the best result you should have a good and strong mixer, but it works fine with one you have! It just take a bit longer time to make it smooth).
5. Pour into the nut mixture 1/3 of coconut oil, 1/3 of honey half of the vanilla beans and mix it all well together until it is a creamy texture.
6. Take out your crust from the fridge and pour the mixture over the crust. This is the first layer of filling.
7. Do the same steps as above 4 and 5 but also adding the raspberries in the end and mixing all together.
8. Pour the "pink" layer over the the first layer and place in the freezer until solid 5-6 hours.
9. To serve remove from freezer 20 min prior to eating.

Enjoy!