 | |
|
Our lives,
so seemingly small, ripple out to the whole universe as tiny whispers like the sounds of butterfly wings, and the clear voice of the living truth. -J.L.D. |
Our version of falafels are made with foods that emerged from the Middle East—almonds and garbanzo beans. It's almost impossible for me to think of this region without envisioning the inspirational 13th century mystic poet, Rumi. He came from Persia, and his poetic wisdom continues to guide our way. He writes, "Everyone has been made for some particular work, and the desire for that work has been put in every heart." This is so much what The Healing Feast is about—finding what makes our hearts sing, and then manifesting that joy to live our highest truth.
 This raw falafel recipe is different than traditionally deep fried falafels, yet is every bit as tasty. We've learned to assemble them in about twenty minutes, and then put them into our dehydrator for several hours where they emerge warm and "toasted" on the outside, sweet and moist on the inside. We created a tangy orange sauce to spoon on top. Served with mushrooms, or a salad, we're in raw food heaven! This is a great weekend raw food meal. Recipe for Falafels: Makes about 28
This is one recipe where you will need to have a dehydrator.
Ingredients:
1 cup sprouted garbanzo beans—directions to follow1 cup dry, raw almonds 3-4 tablespoons chopped sweet onion, or green onion 3 tablespoons lemon juice 2-3 tablespoons loosely chopped cilantro 2 tablespoons balsamic vinegar 1 tablespoon miso (we use South River, soy-free, Azuki bean) 1 teaspoon chicken seasoning spice mix 1 clove garlic, peeled 1/2 teaspoon Himalayan salt 1/4 teaspoon black pepper Spice variations:
In place of the chicken seasoning, try 3-4 tablespoons fresh parsley, 1 teaspoon coriander, and 1/2 teaspoon cumin powder. Or, 1 tablespoon curry powder.
How to sprout garbanzo beans:
Begin with about 3/4 cup dry garbanzo beans. Place in bowl. Cover with several inches of pure water. Allow to soak for 6-8 hours. Drain off water, rinse, and drain again. Place in jar with rinsing lid, or cover bowl with plastic bag. Rinse beans twice daily, draining excess water, until little tails emerge, in two or three days. Once sprouted they can be kept in the fridge for several more days. Continue to rinse once each day and drain off excess water. Even if the tails get long, they are still good to use, but eat before green leaves start to grow.
Directions for making falafels in a juicer:
Run all ingredients through a Champion, or Greenstar juicer using the "blank" attachment.Before running through a second time, adjust seasonings, if necessary. (Falafels taste better after dehydrating!) Take small amounts by hand and shape into balls. Place onto drying tray using the Teflex sheet. Press each ball with a fork to flatten. Put into dehydrator. Set temperature to 110 degrees. Dry for 1-2 hours. Turn falafels over. Dry for an additional 2 hours. Directions for making falafels in a food processor:
First pulverize the almonds in a dry blender to as powdery a consistency as possible. Add to food processor with all ingredients. Scrape down sides as needed. Add tiny amounts of water if necessary to keep machine moving. Run machine until falafel mix is smooth. Take small amounts by hand and shape into balls. Place onto drying tray using the Teflex sheet. Press each ball with a fork to flatten. Put into dehydrator. Set temperature to 110 degrees. Dry for 1-2 hours. Turn falafels over. Dry for an additional 2 hours. Recipe for Marinated Mushrooms:
We don't eat mushrooms that often, but every once in awhile we get a craving for them. If you are a mushroom lover, you will really enjoy this dish. These are a perfect accompaniment to the falafels and are great with other dishes too!
Ingredients
3 cups sliced fresh white mushrooms3-4 tablespoons Spectrum walnut oil 1 tablespoon sweet miso (We love soy-free South River Azuki) Directions:
Use a 12 inch casserole baking dishMake sure mushrooms are super fresh. There should be no separation of the stem under the cap. They should smell clean and mildly earthy—never rank. Rinse under cool running water and remove any dirt. Pat dry. Trim tough bottom of stems, and cut into slices about 1/3 inch thick. Then cut slices in half. Place mushrooms into casserole dish. Pour oil on top. Add miso and mix by hand until mushrooms are evenly coated. Place in dehydrator, set temperature to 110 degrees, and dehydrate for 1-4 hours. After one hour they are softened and flavorful. After 3 hours they are nicely dehydrated, with a chewy texture. Tangy Orange Dressing:
1/4 cup mild, sweet oil3 tablespoons balsamic vinegar 2 tablespoons finely chopped green onions 1 tablespoon fresh lemon juice 1 tablespoon agave nectar 1 tablespoon sesame seeds 1 tablespoon water 1 and 1 /2 teaspoons powdered orange peel 1/16 teaspoon Himalayan salt Place all ingredients in a bowl and whisk until velvety smooth. 
We wish you well for the coming week, a time to be filled with personal discovery and fulfillment. These closing words, coming down through the centuries from Rumi's legacy, once again light upon the soul, and bring deep peace:
Something opens our wings. Something makes boredom and hurt disappear. Someone fills the cup in front of us: We taste only sacredness. 
|
