Lisa at Raw on $10 a Day or Less published this week’s menu today and it featured peas. Raw or not, I love peas and I had some in the freezer so they just had to feature with tonight’s dinner. I made a pea and avocado salad.

 

Pea and avocado salad
Pea and avocado salad

Ingredients for the pea and avocado salad:

  • 1 cup frozen peas, thawed in hot water

  • 1 avocado, spooned out in big pea shapes 

  • A handful of cherry tomatoes, cut in half
  • 
Some spinach, watercress and rocket leaves, chopped up a bit

Ingredients for the dressing:

  • 1 red chilli, finely sliced

  • 1 clove garlic, minced
  • 
1 teaspoon balsamic vinegar
  • 
4 teaspoons olive oil

  • Sprinkle of himalayan salt

 

Sunflower Seed Pate
Sunflower Seed Pate

Ingredients for sunflower seed pate:

  • 1.5 cups sunflower seeds, soaked

  • 1 red onion, roughly chopped

  • 1 clove garlic, minced
  • 
1 red chilli, finely sliced
  • 
1 cm ginger, minced
  • 
1 tablespoon tamari

  • 4 tablespoons flax seed oil

  • 0.25 cup dulse, soaked and roughly chopped




Add all ingredients except dulse to food processor & process until smooth. Stir in dulse and serve in a bowl.

For dessert I found this recipe on Joanna’s excellent Promoting the Raw Food Diet While Debunking the Myths blog. Miraculously I had all of these ingredients to hand so I just had to make them! Ideally I would have soaked the almonds for longer and then dehydrated them. I also wasn’t sure that my almonds and goji berries would stick to the chocolate when I poured it on top so I put it in the dehydrator for a bit. This kind of encased them in chocolate. Next time I’m going to try Joanna’s exact directions because they looked better: more like half chocolate and half fruit and nuts. I’m sure they’ll taste good though!

 

Fruit & Nut Chocolate
Fruit & Nut Chocolate

Ingredients for fruit & nut chocolates:

  • 0.5 cup cacao butter, melted
  • 0.5 cup cacao powder, sifted
  • 2 tablespoons agave
  • 0.25 cup goji berries
  • 0.25 cup almonds, soaked and chopped coarsely
  • A sprinkle of Himalayan salt (I added this)

Divide the almonds and goji berries between silicon cupcake molds (or similar). Melt the cacao butter (I did this in the dehydrator) and then mix with the cacao powder and agave nectar until smooth. Gently pour over the berries and almonds, until uniformly covered. Place the plate in the freezer for the chocolate to firm up, about 15 minutes.