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
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.
- 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!