Tuesday, January 19, 2010

More Taste of India!

I felt so excited to create this meal! I love Indian food! When I was in my twenties I was involved in a Hare Krsna temple and learned how to make yummy Indian food from the best cook ever, Maha Bhagavata Devi Dasi. It is a dream of mine to offer a healthier raw versions of this tasty Prasadam.

Indian Flax Flat Bread:

3 cups carrots pulsed in food processor

2 cups soaked Golden Flax

1 Young Thai Coconut

1 cup soaked sunflower seeds pulsed

1 1/2 tbls curry

2 tsp Celtic sea salt

½ tsp cayenne or to taste


Blend the soaked flax seeds in the Vita-Mix till it’s dough like consistency, put in a bowl. Add pulsed carrots, sunflower seeds, curry, salt, cayenne, and young coconut. Mix together and make 2 round flat bread shapes on a dehydrator tray about ¼ inch thick. Dehydrate for 2 hours, turn over for about 4 more hours or until firm and soft.

Samosa:

2 medium sweet potatoes

1 medium cauliflower

½ cup soaked flax

5 tbls fresh, peeled, chopped mature coconut

1 1/4 tsp cumin seeds ground

2 tsp minced ginger

½ hot pepper minced

½ cup green peas (I used frozen)

1 tsp Celtic sea salt

¼ tsp cayenne pepper

¼ tsp turmeric

3 tbls raisins

¼ bunch cilantro

1/3 cups ground flax seeds


Pulse sweet potatoes, and mature coconut in food processor to a cornmeal consistency. Chop cauliflower into small florets. Mix all ingredients except ground flax. Form into triangles about 1 inch thick and coat in ground dry flax seeds. Put in dehydrator for 6 to 8 hours or to desired consistency.

Apple Currant Chutney

3 tbls lemon juice

2 tbls honey

½ cup currants

1 drop Mint Young Living Essential

A pinch of ground cloves

3 tablespoon coconut oil

2 apples


Put in food processor and blend till smooth but still a little chunky. Transfer to a small pot and heat on stove on low heat while stirring with your hand so you can feel the temperature. When it is warm and the coconut oil has melted into the mix it is done.

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