Friday, June 03, 2011

ONE WEEK RAW AND GLUTEN FREE - DAY 3, Learn How To Make Raw Vegan, Gluten Free, Faux Tuna Salad!

Faux Tuna Salad with Dill

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DAY 3 OF "ONE WEEK RAW AND GLUTEN FREE"

Did you get a chance to make yesterday's delicious chia pudding recipe? If you missed it, check out Day 2 of "One Week Raw and Gluten Free". 


Today your lentil sprouts should be about ready. Put them in the sun and when they are done, we'll be making lentil crackers, lentil pizza crust and a raw lentil soup!
Today's menu includes:


Breakfast: Morning Fruit salad with hemp seeds
Snack: You'll be munching that yummy raw granola we made the other day!
Lunch: Creamy zucchini soup with raw pistachios
Dinner: Faux tuna salad with dill on butter lettuce, heirloom tomatoes and English cucumber slices
Dessert: Chia pudding with cinnamon
Let's get started!


About Hemp seeds
If you've never tried hemp seeds, you're in for a treat. High in protein and omega 3, these seeds have the texture and nutty flavor of pine nuts. We throw them on everything - fruit, green salads, even ice cream. Unlike chia and flax, my other favorite high omega 3 seeds, you can eat hemp seeds right out of the bag as there is no need to soak or grind them.


Nutiva is my favorite brand of raw hemp seeds.
Nutiva also makes a good protein powder for smoothies!



Breakfast - Morning fruit salad with hemp seeds 
(New Recipe)
Raw Vegan, Gluten Free
[makes 2 servings]
1 cup blueberries, rinsed
1 large apple, cored and diced
1 mango, peeled, seed removed and diced
1 banana, sliced
1/4 cup raw hemp seeds


Combine all ingredients, toss gently and serve immediately to preserve the vitamin C content.


Per serving: 336 calories, 9.5 g fat, 0.6 g saturated fat, 0 mg cholesterol, 9.4 g protein, 58.4 g carbohydrates, and 8.7 g dietary fiber. 


Use any of your favorite, seasonal fruits and berries for this breakfast salad.
Today's snack is the raw granola we made on Day 1 of our cleanse


Lunch - Creamy zucchini soup with crushed pistachios 
(Previously Posted Favorite)
Raw Vegan, Gluten Free
[makes 4 servings]

4 cups diced zucchini
1 1/3 cups frozen peas, thawed
1 cup diced celery
1 avocado
1 cup filtered water
1/4 cup fresh lemon juice
2 to 3 cloves chopped garlic 
1 teaspoon sea salt, or to taste
1 teaspoon fresh thyme plus extra for garnish
1 teaspoon turmeric 
1/4 cup crushed raw pistachios
Freshly ground black pepper


In a VitaMix or other high speed blender, process zucchini, peas, celery, avocado, water, lemon juice, garlic, salt, thyme and turmeric until smooth.
Pour into 4 bowls and top each with 1 tablespoon of crushed pistachios, fresh thyme and freshly ground black pepper, if desired.


Per serving: 163.6 calories, 9.0 g fat, 1.2 g saturated fat, 0 mg cholesterol, 7.0 g protein, 17.7 g carbohydrates and 6.6 g dietary fiber.

Cut the recipe in half or make extra and save for later.

Dinner - Faux tuna salad with dill (New Recipe)
Raw Vegan, Gluten Free
[makes 4 servings]
2/3 cup organic sunflower seeds, soaked overnight 
1/3 cup organic almonds, soaked overnight
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest
2 teaspoons Dulse flakes
1 teaspoon sea salt 
1/4 teaspoon black pepper
1/2 cup celery, finely diced
1/2 cup apple, finely diced
2 tablespoons red onion, minced
1 teaspoon dried dill
4 leaves butter lettuce
2 medium tomatoes 
1 cup English cucumber, sliced
Extra freshly ground black pepper taste

Rinse the sunflower seeds and almonds and put them in a food processor with an S blade. Add olive oil, lemon juice, lemon zest, Dulse flakes, half the sea salt and pepper and process until it forms the texture of canned tuna fish. Scrape down the sides as necessary. 
Put this mixture in a mixing bowl and stir in the celery, apple, red onion and dill. Add the additional salt if needed. 
Serve on butter lettuce, tomato and cucumber slices. Top with freshly ground black pepper. Drizzle additional extra virgin olive oil on the butter lettuce, tomatoes and cucumbers if desired.

Per serving: 263.1 calories, 21.4 g fat, 1.9 g saturated fat, 0 mg cholesterol, 8.0 g protein, 14.0 g carbohydrates and 4.3 g dietary fiber.

Dig in!
Save the leftovers for lunch later in the week!
Tonight's dessert is chia pudding!
Top it with a little cinnamon or mix in some fresh berries.
We love it with blueberries and diced Manila mango!

2 comments:

Health Seeker's Kitchen said...

Hi Joanne. Your Faux Tuna Salad with the cucumbers looks amazing and delicious. I made your Chia Seed Pudding and it was so yummy and extremely easy. I layered it with raspberries & blueberries and it tasted so fresh with the perfect amount of sweetness. I didn't add any sugar to the berries either. I posted it on my blog with a link to your recipe. Thank you and have a great weekend:)

Dr. Joanne L. Mumola Williams said...

It's perfect with berries! Your parfait looks lovely! In fact, later in the week I will be posting the idea of eating it with fruit and berries as a breakfast pudding. There's no end to what you can do with chia pudding!
Have a great weekend too!
Joanne