Don’t’ worry it’s packed with flavour this “Sour Cream” is made from sunflower seeds!
What you will need:
Sunflower “Sour Cream”
½ cup raw soaked sunflowers seeds
juice of 1 or a ½ lemon or lime to taste
5 tbsp. water (approx.)
Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
i suggest teaming it with my raw salsa and popping in in coz leaves as a crunch snack or dinner…
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ cup pineapple chopped finely
4 green spring onions, finely chopped
¼ cup chopped coriander
¼ cup chopped mint
½ clove garlic, minced
Juice of ½ lime
1 chopped finely pitted date
1 tsp dulse flakes
Whisk the garlic, lime juice and dates, in the bottom of a bowl and set aside.
Cut up the veggies into small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Place the sour cream in the bottom of coz leafs and dress with the salsa and fresh coriander on top!
This goes really well with my raw tacos and mango salsa…check them out here!
Mexican style raw tacos are a favourite in our home for our special treat meal . . .you will love them too…great messy finger food for the kids and packed full of flavour while being healthy and low in fat and the option to make them starch free too. Dress them up with toppings or just eat them simply . . .
What you will need:
Makes for 4-6 serves.
The “Taco” mixture:
2 corn on the cobs kernels removed (optional if you are no starches at present)
6 semi dried tomatoes soaked
2 dates soaked and pitted
4 fresh large tomatoes halved
1/2 punnet cherry tomatoes quartered
2 sticks celery one for the blender and 1 finally diced
1/2 tsp smoky paprika
1/2 tsp sweet paprika
1/2 tsp cumin powder
8 brown mushrooms and a pinch of dried mushroom if you have it
1 finally diced zucchini
1/2 red capsicum diced
juice of 1 lime and zest
1 loose cup coriander chopped
1/2 loose cup mint chopped
1/4 loose cup parsley chopped
soaking water (about 2-3 tbs)
Iceberg lettuce or coz lettuce to serve as tacos
1 cup finally shredded red cabbage
Sprouts or micro herbs
Pesto or dip (optional)
How to make these:
Soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
In a blender add the 4 large tomatoes, 1/2 the mushrooms, celery, dates, semi dried tomatoes, cumin, paprika’s and soaking water and blend till smooth but still with texture. Then add the remaining mushrooms and pulse till textured.
In a medium bowl add the corn kernels, 1 stick of diced celery, diced capsicum, diced zucchini, lime zest and juice, chopped herbs, quartered cherry tomatoes and stir together.
Add the tomato sauce from step 2. and stir again.
Spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage…and top with your favourite toppings!
This mixture gets more flavoursome with time, so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off allowing the “tacos” or lettuce cups not to get wet…
Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.