Alkaline Salad Ideas

Raw Food Lunch Not Tuna Pt Crudits A Healthy and Light Raw Food Recipe

A pt is a dip made from soaked nuts and seeds that are ground in the food processor and then flavored with pungent seasonings, such as onions, garlic, or fresh herbs.Pts are great dishes to make in advance on the weekend because you make it once, and then you can use it in five different ways during the week, so they're really central to the raw food made easy concept.Make one dish, and it becomes five different meals later on in the week.And i'm going to show you some different things you can do with pts.

A little bit later on in this dvd.Not tuna pt is one of my favorites, and i want to show you how to make it.I'm going to go over to the food processor and get started.We'll begin with some soaked sunflower seeds and almonds.Add those to the food processor.This dish is called not tuna because it kind of looks like tuna salad when you finish with it.It tastes a little bit like it, too.This is going to be a really filling dish.That's one thing i love about pts.

If you ever get tired of salads and feel like you need something that's going to stick to your ribs a little bit more, pts really do the trick.I'll add just a little bit of water to this mixture, just enough to make it easy to process, and then we ll go ahead and grind this to a smooth consistency.With your food processor, you need to stop periodically and scrape it down with a spatula just to get everything evenly processed.This is a sevencup machine, which is a really nice size for just one or two people,.

Or if you're just making a smaller batch of food.If you routinely prepare large amounts of food, you might want to go a little bit larger with an 11 or a 14cup.I'll just continue processing.You can rock your machine a little bit to help get things moving, too.That looks really good.This is going to be our base.I'm just removing this to a mixing bowl so i can add all the pungent seasonings now.I'm going to season the mixture with just a little bit of salt,.

And i'm going to add some onion.These are seasonings that are typical in a traditional tuna salad, but by replacing the tuna with soaked nuts and seeds, i can still get a very similar taste by using the same seasonings i would use.Just added a little bit of minced celeryfinely chopped celery.And finally, a little bit of minced, finely chopped parsley that's going to give some nice color.And i'll go ahead and mix this with my spatula to incorporate it.When you're mixing with a spatula, rather than just stirring the way.

You might stir with a spoon, a spoon, we really want to incorporate these seasonings in.So i'm folding the mixture over and then patting it down, and that's going to get everything very thoroughly mixed.This looks kind of like tuna salad, doesn't it so that's our not tuna pt, a really nice, hearty dish that you can just have with some cutup vegetable sticks for a snack or a lunch anytime.So i'm going to go ahead and put this in a little tupperware container so that i can take it with me in my lunch bag.

We'll save the rest of this to do some fun things with a little bit later on.Now i'm going to make some cutup vegetable sticks, also called crudits in french, and we're going to have that with the not tuna pt.It's going to be a great finger food.So i'll begin with some cucumber.You can use any vegetables for your cutup veggie sticks.It might be cucumber, celery, carrots, red bell pepper.The important thing is how i'm going to cut this cucumber.First, i'm going to cut it in half so that i can remove the seeds.

I do want to get the seeds out of here because it's not always pleasing to bite into seeds when you're eating vegetables, so i'll just remove those.I'm just using a spoon to take out some of the seeds.Do the other half here.And what i want to do is cut this cucumber into chip shapes, and i want to make sure that each chip is bite size.One thing that i've never liked about party platters of cutup vegetables is when the sticks are really long because then once you dip and you take a bite out of it,.

You're out of dip, but you don't really want to doubledip.So i'm going to make these chip shapes small enough that i can just dip it once and have a bite.So i'm cutting at an angle, and this first piece, i could either eat myself or just save in my juice scrap bowl.And now that i've got a nice, angled cut, i'm just going to follow that same line and continue cutting down and through, making chip shapes.So these are big enough to be substantial, but not so big.

That i'm going to have to dip several times.And the smaller you make your angle, the smaller the chip will be.I'm going to go ahead and add these to my platter.I have a platter here with a few other vegetables in chip shapes.Here, you can see some carrots that i've cut exactly the same way, just on an angle, and some celery that i cut on an angle.So rather than the long sticks, we have some bite size pieces.So let me go ahead and add the cucumber to this platter.

Any pieces that don't turn out visually exactly the way you want, of course, if it's just you, you could go ahead and add them or you could just save them in a juice bowl and put them in your juice the next morning.This platter is looking really colorful.I want to complete it with a couple more veggies.I'm going to add some broccoli, and i want to make nice, small florets that are bitesized, so let me show you how to do that.I'm going to begin by cutting off a little bit of the tougher part of the stalk,.

Which i don't want for my platter, but which i will save in my juice bowl.Then for the upper part of the stalk, which is a little more tender, i can make those angled cuts and just add them right to my platter like chips.And now for the florets, to separate them, i'm going to use a smaller knife, a paring knife, but you could also use your chef's knife.And i'm going to cut the broccoli from the stalk and down because if i cut it from the flower part down,.

It could get kind of crumbly.So i'm just going to separate this into florets by cutting down the stalk, but not all the way, and then i just pull it apart and then you don't get those crumbles.All right.And these are still a little bit large for me, so let me go ahead and just cut off a little bit there.We'll add a few florets to this platter.And i'll finish this platter off with some cherry tomatoes, which are already bite size.You just pick one up and dip it in the not tuna pt.

So this is a really nice, colorful platter that you could take to any party, but it's also great to just have for lunch on the go.So i'm going to go ahead and add some of these crudits or cutup vegetables right to another container so i can take it with me for lunch.I've got some red bell pepper here, too, that was just cut into similar chip shapes as the other vegetables.I'm going to grab my lunch bag, and everything is going to fit really nicely in here.

5 Homemade Salad Dressings EASY HEALTHY

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How To Make A Tuscan Kale Salad Alkaline Diet

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