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rawfried sunflower beans1 (640x480) Host a “Fiesta Mexicana”  with  “Raw-Fried” Sunflower Beans, Cashew Sour Cream, Guacamole and Salsa Fruta – Raw and Raw Fusion, Vegan, Gluten-Free

This is always a crowd pleaser when I make my “Fiesta Mexicana” for classes and workshops.  You can serve this on a romaine leaf “burrito”, over a bowl of organic tortilla chips for nachos (recommend organic to avoid the GMO corn) or Raw Fusion style over a sprouted corn tortilla sauteed in corn oil.  Either way, it’s a winner!

Below you will find a fabulous recipe for “Raw-Fried Sunflower Beans”, which can be gently heated in a crockpot or non-coated pan, and a sour cream made from cashew that will truly astound you.  Pair these with some homemade salsa and chunks of avocado or guacamole and you will feel like you have indulged in a healthy raw Cinco de Mayo feast.

One of my favorite ways to make salsa is to add some fruit, like pineapple or mango and if you can find jicama, it adds a nice crunch.  I place half of the mixture in the blender or food processor to liquify and leave the other half chunky.

Notes on Ingredients:  Flaxseed oil adds a buttery flavoring to the “beans” but is pricey and sometimes hard to find.  You can easily replace with olive or sunflower oil.  Red miso is a fermented soy bean paste.  There are other varieties of miso, like white — also called “mellow miso” but the red one is richer and much better for this recipe.  You can replace those with chickpea or barley miso if you are sensitive to soy products.

“RAW-FRIED” SUNFLOWER BEANS

Ingredients:

2 cups raw sunflower seeds
½ cup filtered water
2 TB. tahini
1 TB. dark red miso
1/3 cup flaxseed oil (can substitute olive oil)
2 tsp. apple cider vinegar
1 ½ tsp. onion powder
chili powder and sea salt to taste
GARNISH:  2/3 cup chopped black olives

Lettuce leaves (or corn chips) for serving

Prep:  Soak sunflower seeds overnight or at least 8 hours.

Directions:  Blend all ingredients (except olives and lettuce leaves) in food processor with “S” blade until smooth but leaving some “chunky” pieces to simulate beans.  Especially good when gently heated in dehydrator several hours at 105 degrees or in a crock pot at lowest setting.

Serve with chunks of avocado or homemade guacamole recipe below and homemade salas and Raw Sour Cream on lettuce leaves or for raw fusion on warmed tortillas or tortilla chips. Sprinkle the chopped block olives on top.

RAW VEGAN SOUR CREAM

Ingredients:

1 ½ cups raw cashews
¾ cup filtered water
2-4 TB. lemon juice
Sea Salt to taste

Directions:  Soak cashews for 2-3 hours.  Discard water and rinse.  Place all ingredients (except salt) in blender and blend until you have a smooth, sour cream consistency.  Add more lemon juice and water as needed.  Salt to taste.

Viva Mexico! 

If you enjoyed this recipe and would like more tips, tools and techniques for a Raw Fusion Lifestyle, visit us on Facebook where we post daily “recipes for life.”

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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