By Isaac Delamatre, Food Service Coordinator
I like raw dishes because I feel they generally do a fantastic job of doing the ingredients justice. They usually do not have the advantage of animal fats or cooking to enhance flavors and textures so they rely entirely on the quality of the ingredients used and creativeness of the techniques applied. Raw cuisine is also nice for summer because the dishes are often light and refreshing. You also do not need to turn on your stove and make your kitchen stuffy and hot. A good resource for raw cuisine, and the inspiration for this dish, is The Sunny Raw Kitchen.
- 3 cups raw sunflower seeds*
- ½ cup fresh-squeezed lemon juice
- ½ cup chopped scallions (green onions)
- ¼ cup Braggs Liquid Aminos or soy sauce
- ¼ cup red onion chopped
- ¼ cup fresh parsley chopped
- ½ teaspoon cayenne pepper
- 3 cloves of garlic chopped
- 1 tablespoon fresh ginger, finely minced
- ½ cup raw tahini
- ½ cup (or more) olive oil
*Soak the seeds overnight to soften them up; this also activates the seed so they are sprouted and thought to have more beneficial enzymes.
- Strain the sunflower seeds.
- Combine all the ingredients in a blender and puree until smooth. Gradually add in more olive oil until a smooth consistency is achieved.
- This is a pretty straightforward recipe that makes a nice spread for crackers or wraps (pictured). It’s also an easy way to eat a lot of seeds, which are good for you (unless you are allergic, in which case, stay away).