3 mouthwatering recipes - by The Superfood Blog

3 mouthwatering recipes - by The Superfood Blog

I want to give you a treat this Christmas, so I’ve selected a few of my best Christmassy recipes from Evie’s Kitchen. Now you can see how great they are for grown ups too! I do hope you have a wonderful time over the festive season.

Sage and onion sosages
From Evie’s Kitchen

200g raw pumpkin seeds
200g raw sunflower seeds
100g brazil nuts
20g golden flax seeds
1 small red onion
1 apple
5 dried apricots
1 red pepper
1 sundried tomato
5g fresh thyme
5g paprika
10 fresh sage leaves
1 clove of garlic
½ teaspoon kelp powder
Pinch of Himalayan pink salt

These sosages are really easy to shape, and they taste so lovely that your child may not actually get to try one! Makes about twelve large sosages.

Keeps for about seven days when refrigerated in a sealed container.

Sprout the pumpkin and sunflower seeds by soaking overnight. Drain, rinse and leave for another twelve hours. Rinse again, then leave overnight. Rinse the next morning and start the recipe. Soak the sundried tomato in water for at least an hour, then drain and rinse. Finely chop the sundried tomato, garlic, apricots and sage.

Grind the flax seeds to a flour. Core the apple. Remove seeds and stalk from the pepper. Put all the ingredients into a high-speed
blender and blend until the mixture sticks together — but don’t turn it into a paté.

Make sosage shapes with the mixture and place the sosages on a dehydrator tray. Dehydrate at 115°F/46°C for eight hours, or until they’re not sticky in the middle.

Roastly veg
From Evie’s Kitchen

100g mushrooms
2 courgettes
4 tomatoes
1 red pepper
1 yellow pepper
1 red onion (optional)
1 clove of garlic (optional,
depending on child’s age
and taste)
20ml olive oil
10ml tamari or ½ teaspoon
Himalayan salt in 10ml water

These vegetables look and taste as good as the roast version, but all the nutrients are still intact. It keeps well in the fridge or you can use leftovers to make tasty soups or even chutneys. Serves four.

Keeps for three days in a sealed container in the fridge.

Slice and quarter the courgettes. Cut the tomatoes into eights. Slice the mushrooms. Thinly slice the peppers and onion. Mince the garlic.

Add all the ingredients to a wide-bottomed bowl and mix really well. Dehydrate at 115°F/46°C for at least two hours. You can eat it at this stage, but it’s best dehydrated for around eight hours. I always stir this a few times while it’s in the dehydrator. The juices come out and help the process, so you really don’t need much liquid to start it off.

Spicy fruit chutney

Add to any salad for that ploughman’s vibe. Makes one large jar. Keeps for seven days when refrigerated in a sealed container.

20g dried apricots
20g dried pineapple
20g dried figs
20g dried raisins
Juice of 2 apples
1cm ginger root
½ teaspoon mixed spice
½ teaspoon ground

Put all the ingredients in a bowl and leave for one to two hours to allow the fruit to soak up the juice. Once the juice is soaked, add everything to the food processor and
pulse chop until you have a chunky chutney.

I hope you try and enjoy these recipes over the festive period. Stay warm!

Bliss U


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