For a spicy Mexican-influenced dish featuring calorie-dense walnuts high in Omega 3 fatty acids, here’s a tasty option that makes a great appetizer or even a main course.
½ cup walnuts
1 clove raw garlic
1 tsp water
1 tsp finely chopped fresh jalapeno pepper plus three thin slices for garnish
1 tbsp. fresh cilantro
1 tbsp. red onion, chopped fine
Black pepper and sea salt to taste
1 large celery stalk, cut into three equal sections
Raw tomato salsa for garnish (optional)
Place walnuts, garlic, water and chopped jalapeno pepper in a food processor and pulse until it forms a chunky paste.
Add black pepper and sea salt to taste, then add finely chopped onion and fresh cilantro and pulse a few times to blend in.
Place walnut mixture in the hollow of the celery sections and arrange on a serving plate.
Top with jalapeno slices and put a dab of raw tomato on the plate.
If you liked this recipe, check out Chef Alice Dee’s latest book on Mexican Vegan Cuisine here. For more delightful raw vegan recipes like this one, visit Raw From The Garden's website and blog at www.RawFromTheGarden.com today! Also, Raw From The Garden's featured living food chef and recipe book author Chef Alice Dee is now available for interviews, book signings, talks and weekend workshops this year on the Raw Vegan Diet and Cuisine. She also offers a vegan restaurant consulting service and mentors those interested in the raw vegan diet. Contact Alice here to make a booking.