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.