greek pasteli bites

Tools needed: food processor, dehydrator

Ingredients:

2 cups black sesame

Half cup sunflower seeds

1 cup soaked and peeled almonds

Half cup raisins

Pinch cinnamon

1 tspn vanilla extract

Pinch salt

2 tbsp coconut oil

4 tbsp coconut nectar

Half cup fresh shredded coconut

1 tspn psyllium

1 tbsp grounded flax

Preparation:

Add in food processor raisins and process into small pieces

Repeat with the almonds and pulse 3-4 times

Add all the rest of the ingredients and pulse 3-4 times

Move the texture into a glass bowl add little water

Use a bottomless round pastry mold to make round shape cookies

Apply over dehydrator sheet and dehydrate for 30 hours plus

carrot ginger patte stuffed in peppers with spicy mustard sauce

Tools needed: blender, nut bag

Ingredients:

Half cup fresh coconut

2/3 cup soaked and peeled almonds

2 tbsp coconut oil

1 tspn fresh shredded ginger

Half medium carrot

Salt as you taste

Pinch White grounded pepper

1 tbsp lemon juice

1 tbsp vinegar

1 tbsp liquid aminos

1 tbsp agave nectar

1 tbsp finely chopped green onion

1 medium garlic clove

Half small tomato

Water as needed

Fill ingredients:

1 tbsp finely chopped fresh coriander

1 tbsp Diced tomato

1 tbsp Diced garlic

1 tbsp Diced cauliflower floret

3 tbsp Shredded carrot

1 tbsp Diced white onion

1 tbsp diced yellow bell pepper

Preparation:

Add the ingredients into the blend and blend add water as needed

Use a cheese cloth or nut bag and drain the water

Add into a bowl with the diced ingredients

Mix well and fill 2 yellow bell peppers

Serve with spicy mustard sauce

spicy mustard  sauce

 Tools needed: blender

Ingredients:

3/4 cup coconut meat

3 tbsp olive oil

1 1/3 tsp mustard powder

Half tsp soaked gold mustard seeds

1/4 tsp grounded hot chilly

Salt as you taste

3-4 tbsp vinegar

Pinch of black pepper

1 tsp agave syrup

Water of needed

1 garlic clove

Pinch of curry powder

3 tbsp chopped white onion

Preparation:

Soak the seeds for about 20 hours

Add into the blender with the oil and little water and blend to crash them

Add the rest of the ingredients and blend until smooth texture has be made

Add water if needed

Refrigerate afterwards

Assemble:

Serve the pate chill with tempura and fresh diced veggies

Top with mustard sauce