Green Cabbage rolls with Nut Paté, Sweet Onion and Mixed Spicy Sprouts
Formed Cabbage Rolls
Using Romaine Instead of Cabbage
With some zingy raw Satay sauce for dipping
I've been exploring and sampling raw food ideas for quite some time. It's an interesting journey. Angela Elliot's book, Alive in 5, offers examples of quick, easy to prepare offerings that should appeal to almost every palate.
Using fresh, raw ingredients, prep to plate takes no time at all. The 5 in the title refers to five minutes. Five minutes in some cases, a bit longer in others. Raw food prep does include having soaked seeds or nuts on hand. With some forethought and a bit of planning, it really is easy to whip up a plate of fresh, attractive, tasty food in five minutes.
From a health standpoint, eating live food not only delivers great taste and ease of preparation but most importantly provides the building blocks for health and super energy.
The nut paté used above was made from the pulp of almonds used to make a batch of almond milk. In the past, I would have tossed out the pulp after straining the nutmilk. Now, I look forward to making a fresh batch of almond milk each week. I love experimenting with different herbs, spices and aromatics to make a nutritious paté. And better yet—no waste!
Check out the book from the library or buy it from your bookseller or order online. It's a great little resource bursting with clever, easy, delicious ideas. I'm eager to try a few more.
Learn more about Angela Elliot at her Celestial Raw Goddess website.