One of my goals this year is to take more advantage of the opportunities going on in my city. I found that at my local Whole Foods store, they are starting classes that are part of a program called “Health Starts Here”. A friend and I signed up for one and it was like attending a live cooking show!
The first class was called “Raw Foods Feast”. I don’t know much about raw foods, so I thought this would be a great intro. I learned a lot and the food was so tasty!
Whole Foods is all about spreading the word and sharing recipes, so I’ll post one of my favorites from the night:
SPROUTED LENTIL TABBOULEH WITH TAHINI SAUCE
1 Cup TruRoots Lentil Trio – Or other sprouted lentil (soaked for 3 hours)
1 Cup tightly packed parsley
3 green onions, chopped
1/2 Cup roughly chopped red bell pepper
1/2 Cup rough chopped carrots
1/2 Cup grape tomatoes, diced
1/4 Cup freshly squeezed lemon juice
1/4 Tsp. salt
Dash of pepper (optional)
Drain and rinse sprouted lentils, place in a food processor with the parsley, green onions, red pepper, and carrots. Pulse until well combined but still chunky.
Transfer the mixture to a large bowl. Stir in tomatoes, lemon juice, salt and pepper. Refrigerate for at least an hour to let flavors meld. Adjust seasonings to taste, and serve over a bed of baby greens, kale, or collard greens. Add tahini sauce on top (see below)…
RAW SPICY TAHINI
If you do not want to buy the tahini from a store shelf and want to make your own fresh, it may take some time. But, I’ll tell you, the flavor is well worth it!
2 1/2 Cups raw sesame seeds, soaked for at least 4 hours, drained and rinsed
1/2-1 Cup water as needed
2 TBL lemon juice
1/2 Tsp cumin
1/2 Tsp chili powder
1/2 Tsp salt
Blend sesame seeds and water together using a blender. Add water as needed for a creamy consistency. At the rest of the ingredients and stir together.
If you like Mediterranean, this dish was so full of flavor and fresh tasting. I could have eaten a whole huge bowl of it! Hmmm… maybe I’ll have to whip up an extra large batch soon!
FUN FACTS I LEARNED:
– Sprouted lentils taste more “nutty” and can be easier to digest for some
– Seaweed can add a salty “sea” flavor to any dish
– Cooking oils (like olive oil, coconut oil) are technically not “raw” because they are extracted. They are viewed to many as just a fat with not many nutrients or fiber