Here’s a tasty recipe for a protein-rich meal featuring sprouted chickpeas blended with a macadamia nut mayo, green cabbage, carrot shreds, red onions and celery. This tasty coleslaw goes great with romaine leaves and mini sweet bell peppers. It can also be served as a side dish.
1 cup sprouted chickpeas, mashed
2 tblsp macadamia nut mayo
½ cup green cabbage, sliced thinly and chopped
¼ cup carrots, shredded
1 tblsp red onion, chopped finely
1 stalk celery, chopped finely
Macadamia Nut Mayo:
1 ½ tblsp macadamia nuts
1 tsp fresh squeezed lemon juice
1/8 tsp raw mustard seed powder
Dash of sea salt and fresh ground black pepper.
Water as needed for blending.
4 Romaine lettuce leaves, washed.
5 baby sweet bell pepper, top cut off.
(1) Prepare macadamia nut mayo by putting macadamia nuts, lemon juice, mustard seed powder, sea salt and pepper in a blender and blending until smooth. Add small amounts of water just as necessary for blending.
(2) Mash the chickpeas thoroughly in a medium sized mixing bowl.
(3) Add the macadamia nut mayo and other slaw ingredients to the chickpeas and mix well so that all ingredients are coated with the mayo.
(4) Place in a serving bowl and garnish with the Romaine leaves and bell peppers.
For more recipes like this, please check out Raw From the Garden's website at www.rawfromthegarden.com
Update: Raw From The Garden's featured living food chef and recipe book author Alice Deewill be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.