Tuesday, July 12, 2011

Basil-Cilantro Pate with Raw Falafil Crackers

I've been experimenting with more raw foods recently, especially motivated by a recent trip to the Annual Rainbow Gathering in Washington State. I was surprised at how little you need to eat of raw food to be full, and the prolonged energy I had was incredible. Most of the portion sizes given to me were a mere 1/2 cup to a cup, and though I ate more often, I always felt satisfied.

Since returning home, I have played with dehydrated foods, like these raw falafil chips... have sprouted grains like wild rice, and have added them to salads... and I have blended seeds in pates, like I have done with this pesto pate. The raw pepitas I have used in this mix are rich with Omega 3's, and chocked full of nutrients. Paired with basil and garlic, they create a natural powerhouse for inflammation, to help combat bowel irritation and rheumatoid arthritis, among other things. 


This is what I had on hand:

a large handful of basil, stems trimmed
a large handful of cilantro, stems trimmed
2 cloves of garlic
a large handful of pepitas
a large handful of walnuts
2 tablespoons of artichoke tapenade
olive oil

This is what I did:

Put it all in a mini food processor and blend until you obtain your desired consistency.

Raw crackers:

This is what I had on hand:

1 2/3 cup gluten free bulk falafil mix 
(fava beans, garbanzo beans, spices and corn oil)
1 1/4 cup water

This is what I did:

Mix mix and water together, let stand for 15-20 minutes. 
Form small balls and smoosh them delicately on a dehydrator tray. 
Dehydrate for 12 hours. 

Serve together, Enjoy!

For more information on the health benefits of pepitas or pumpkin seeds, click on this link:

For more information on the health benefits of basil, click on this link:

For more information on the health benefits of walnuts, click on this link: