Fulfilling Raw Meals


I’m often asked about the meals within the raw realm that will satisfy a deep hunger—for those times when a salad just isn’t going to cut it. When my appetite gets like this, I sometimes reach for dehydrated foods like pizzas & wraps—but when you haven’t planned far enough ahead, dehydrating is out of the question.

I love to satisfy my deepest hungers with sprouted seed pâtés on top of greens and sliced tomatoes, or stuffed inside of fresh bell peppers. There are so many flavor variations to experiment with and I never tire of coming up with new combinations.

My latest creation is an Italian inspired pâté that perfectly complements crisp, juicy bell peppers with its tomato, kale & herb blend. Don’t let the long ingredient list fool you; this actually comes together quite fast. Soak your sunflower seeds and sun dried tomatoes in the morning and you will be making this before lunch. When that deep hunger hits, you’ll be so glad that this is waiting for you!

Super Stuffed Peppers 

Serves 4-6

For the Stuffing:

  • 1 large clove of garlic
  • 1/2 cup cashews
  • 1/2 cup sun dried tomatoes*, divided
  • 1/4 cup pure water
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons oregano
  • 1 teaspoon whole fennel seed
  • 1/4 teaspoon crushed chili pepper
  • 1/4-1/2 teaspoon Himalayan salt (only if your sun dried tomatoes are unsalted)
  • 1 cup sunflower seeds (soaked 4-6 hours, drained & rinsed)
  • 1 heaping cup of chopped kale
  • 1/4 cup chopped basil (well packed)
  • 1/4 cup chopped parsley (well packed)
*Soak the sun dried tomatoes in pure water for 3-4 hours. Measure after soaking.

Place the garlic clove in the food processor and pulse to chop. Add the cashews and 1/4 cup of the sun dried tomatoes to the processor and pulse to create a paste. Add the water, lemon, olive oil, oregano, fennel, chili pepper and salt (if using) to the food processor and process until smooth.  Add the sunflower seeds to the processor and pulse to chop the seeds, but allow some texture to remain.

Place the kale in a large bowl and sprinkle very lightly with salt. Massage the kale with your hands until it wilts. Add the basil & parsley to the bowl. Finely chop the remaining 1/4 cup of sun dried tomatoes and add them to the bowl. Scrape the entire mixture from the food processor into the bowl and mix everything very well.

To Serve:

  • 2-3 bell peppers, seeded and cut in half
  • 1 small package of mixed baby greens

Place a small handful of mixed greens inside of each pepper half that you are ready to serve. Top with about 1/2 cup of the stuffing mixture and press down with a spoon to fill the peppers. Serve & enjoy!


Natalia is a shamanic practitioner and pure food chef working holistically to guide clients towards thriving health and unwavering happiness. She is currently living & loving in Santa Cruz, CA where she maintains her Shamanic Healing practice and hosts monthly Sacred Food & Ceremony gatherings. Learn more at NataliaKW.com.

Comments

10 Responses to “Fulfilling Raw Meals”

  1. rachel says:

    looks yummy! definitely trying this soon :)

  2. Ann says:

    So, I’m making this for one. Will the extra keep for the next day?

  3. Ann says:

    Thanks! I’m only just beginning to explore eating raw foods. I’m really excited about this recipe. Will let you know how it turns out :)

  4. rachel says:

    just wanted to say that i DID try this and i LOVED it! and i normally do not like raw bell peppers. but i ate it all and savored every bite (well it lasted me a few days at least hehe). thanks for this recipe, it will definitely be made again soon :)

  5. Ktsage says:

    Made these today &they were so yummy & flavorFUL!!! I found small purple bell peppers at my local farmers market & they seemed to be a perfect match for the pate.
    Can you estimate how many calories in each serving?

    • Natalia says:

      Hi Ktsage! So glad you enjoyed this recipe! I’ll bet they were amazing with those purple peppers! I’m sorry, I don’t have any calorie counting software to check my recipes. I know that 1/4 cup of sunflower seeds has 190 calories, so if you ate 1/4 of the recipe, that’s were most of the calories would be building off of.

  6. Monica says:

    Hi there,
    Is there a good way to substitute the cashews with a non-nut or non-legume? I’m allergic but this looks delicious!

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