Sunshine Seed Dip

dip

I made little nori wraps with this spread and ate some with carrot sticks as well. It was a little too celery flavored for my taste, so I added some garlic powder and more salt. Next time I might just use 2 stalks of celery and more onion. But I thought this was a great dip, that did not involve too many nuts; which is always a concern.

Sunshine Seed Dip

recipe from Casey’s Lifestyle Raw

4 stalks celery, roughly chopped
¼ red onion
½ bunch fresh parsley
½ bunch fresh dill
½ cup sunflower seeds (I soaked mine for 6 hours)
1/3 carrot, roughly chopped
Juice of ½ lemon
1 teaspoon dulse flakes
Himalayan crystal salt and freshly ground black pepper to taste
Optional: pinch of cayenne pepper

Blend all ingredients in a high powered blender until thick and well combined. You might need to add another tablespoon of lemon juice or pure water to get the mixture to blend.

I love Rockin’ Raw!

Seriously Look at this Garden!

I love Rockin’ Raw. 718-599-9333 178 North 8th Street (btwn Bedford & Driggs) Williamsburg.I met some fabulous ladies there for dinner last night. It was only their 13th day of their soft opening and everything went super smooth! I am always perpetually early and my girlfriends are typically late, but as I was sitting in that magical garden waiting, I had no complaints at all. I loved it! The outdoor garden feels like you are in someone’s backyard but you also have the benefit of a phenomenal meal!

We started off with the N’awlins Rings. They were amazing; sweet and spicy, mmmm! I ordered the Louisiana Gumbo with “sausage -ñ-” and cauliflower rice.” It was so good. The rice was great and the texture, consistency, and spice of the gumbo was fabulous. I really felt like I was eating a cooked dish! Plus how often do you see raw okra? My friends ordered the Tallarines Verdes de La Lala (live pasta in Peruvian pesto style sauce) with Caramelized Plantains (OMG Yum!) and the Rockin’ ROLL with jicama, avocado, cauliflower (served with horseradish sauce, pickled ginger and cucumber). I had some of the pasta and it was great. I always find that zucchini pasta is delightful depending on the sauce and this was such a tasty and cheesy pesto! I was the only one to get dessert, as I could not pass it up when I am at such a fabulous raw restaurant. I had the heavenly Cookies & Cream Milk Shake made from nut milk, agave and little bites of cacao nibs, super good!!

We met Tere, the owner who was also our server and a delight. She was so sweet and explained everything for us including recommendations.

I love that they use nuts, but very sparingly there. I sometimes feel that raw restaurants go a little heavy on the nuts and the food becomes a little too dense and decadent for me. Of course I always enjoy the taste factor, but I am also more concerned about how I feel afterwards. The food at Rockin’ Raw was flavored mostly with veggies, which I can always appreciate and love the taste of! They even make a point to mark the items that are made with the nuts on the menu.

Overall, it was a great experience. Delicious food, great company, gorgeous and relaxing garden, nothing better! I highly recommend checking this welcoming place out. Their official Grand Opening is the weekend of June 27th. Enjoy!!

Oh and they are applying for their liquor license, so hopefully it will not be that far away 🙂

Update: The Grand Opening Party was so much fun! They were serving lots of HD’s from the menu and some previews that are going to be added later on. Thanks Tere! It was such a nice night 🙂

Louisiana Gumbo

 Photo Coutesy of The Discerning Brute, see his review here 

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Raw Mushroom Cream Sushi

I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!

Adapted from RAW: The Uncook Book by Juliano

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For the Filling:

Mac Cream

  • 1 cup raw macadamia nuts
  • I cup raw cashews
  • 1/2 cup fresh-squeezed lemon juice
  • 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
  • 1 tablespoon garlic
  • 1/2 tsps peppercorns

Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.

**I only had cashews so I used 2 cups.

For the Sushi:

  • 2 sheets of raw nori
  • 4 fresh horseradish sticks, sliced thin  (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
  • 4 carrot sticks
  • 4 cucumber sticks, sliced thin (if organic leave the skin on)
  • 1 cup sliced portobello mushrooms
  • 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
  • lettuce leaves, enough to cover

On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms  along the edge of the nori closest to you.

Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).

Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

Nori Rolls with Ginger Sunflower Pate

I love these rolls! The are super yummy plus something great to eat on the run.

radha-011

Nori Rolls with Ginger Sunflower Pate

from thesunnyrawkitchen.blogspot.com

Ginger Sunflower Pate

  • 1 cup sunflower seeds, soaked overnight
  • 1 garlic clove
  • 1 tbs lemon juice
  • 1″ piece fresh ginger, grated
  • 1/8 tsp grated horseradish
  • Salt or tamari, to taste

Blend until smooth in food processor.

‘Rice’

Adapted from Cafe Gratitude’s I Am Grateful

  • 2 cups parsnip, roughly chopped
  • 1 med. garlic clove
  • 3 tbs pine nuts
  • 1/2 tsp salt

Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.

Toppings

Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts

Assembly

Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

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