Crispy warm herb-”cheese”-filled marinated-kale rolls. Sounds more complicated than it really is. If you already have some rejuvelac on hand, then you can start the cheese and the kale marinade 10 pm Thursday, and have everything ready for Friday early dinner!
This is an evolution from a basic marinara sauce that just didn’t taste very good. I had to work hard to come up with a recipe that my cooked family would enjoy with me. This is what I came up with. Even my cooked friends have asked me for the recipe.
This was on Alissa’s site. It’s incredible!!!!!
Raw Deviled Egg-less “Egg” Spread
This has been posted with permission from:
Raw Food, Right Now!
Heidi and Justin Ohlander
P.O. Box 22426
St. Paul, MN 55122-0426
One version of my favorite raw dish ever. I ate this for Christmas dinner and at least three (non-raw) tablemates kept leaning over to pick at my plate! Red lentils are the most consistently cooperative sprouters I’ve encountered so far: I love them for that; plus they taste fantastic and add a lovely splash of color wherever they’re used. Kale is both hearty and versatile, with a wonderfully resilient texture which, marinated, complements the lentils beautifully.
Really fast & easy to prepare.This is my variation of Kate Wood’s Coconut Curry recipe from her book Eat Smart Eat Raw. I have been craving Indian food and this hit the spot.