Hello I am Nancy and I am passionate about promoting raw live food that is fun, easy to prepare, creative, nutritious and most importantly delicious food that the whole family will enjoy!
It is not just about carrots and apples but so much more! And I think everyone can benefit from adding more raw, plant-based foods to his or her diet.
Quite simply, when you eat more live food, you feel more alive…
Personally, raw living foods have transformed me into a healthier, more energetic and happier version of the real me. I hope you get inspired going through my recipes. You will be amazed at how something so good for you can be so satisfying.
For my first contribution into Orla Collective’s community, I wanted to recreate a traditional meal that young children (and not so young ;)) enjoy: “
Meatballs in tomato sauce“, and make it into a delicious raw vegan version. I promise you an explosion of flavor with every bite, I guarantee your whole family will love this dish ! You can also prepare it in advance, it can last up to a few days in your fridge, ready to serve up for dinner.
RAW FALAFEL BALLS WITH CASHEW TOMATO SAUCE
For the raw falafel (for about 18 balls):
- 180g sprouted chickpeas (at least 38 to 45 hrs). For a faster version you can reduce the germination time to 24 hrs and cook the chickpeas in boiled water for about 10 minutes (but in this case this ingredient will be enzymatically dead)
- 180g sunflower seeds, finely ground in a food processor
- 180g almonds, finely ground in a food processor
- 1/4 onion
- 50ml olive oil
- 30ml tamari sauce
- 3 cloves garlic, peeled
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon cumin
- fresh parsley or coriander (optional)
For the cashew & tomato sauce:
- 80g cashews
- 2 cloves garlic, peeled
- 2 or 3 tomatoes
- 1/2 red pepper
- 2 tablespoons olive oil
- 2 tablespoons tamari sauce
- Add the sprouted chickpeas in a food processor (or blender) and add all ingredients except the finely ground sunflowers and almonds.
Process until well mixed.
- In a large bowl, put the finely ground sunflowers and almonds and add the chickpea mixture. Mix all by hand.
- Roll 1 tablespoon at a time into falafel balls, then place directly onto baking paper or dehydrator sheets and dehydrate for 2 to 10 hrs (not exceed 45°C to preserve enzymes). The longer you dehydrate the more crisp the outside become.
- To make the sauce: Blend all ingredients until you get a smooth mixture.
Bon appétit !
Credits: Photos by Nancy Grandjean.