Nut free School

[smalltownraw]

I am new to raw and my family and I are taking small steps so far. My son attends a nut free school and I noticed that a lot of recipes contain nuts, does anyone have any filling school lunch ideas that are more than veggie sticks and fruit? Thanks :)

[Tirza]

I have seen some great recipes without nuts here. Just browse through the postings and you will find enough to keep you very busy.

I just made a "Sunflower Seed Cheese" recipe. Can't remember where it came from-maybe here.

Grind as fine as you can:
2 3/4 c. sunflower seeds

Blend together:
1/2 c. lemon juice
1/2 c. shoyu
3-4 or more cloves garlic

Combine all and process or blend until smooth.

I did this by grinding the seeds first in my bullet blender (could also use a meat grinder with a fine disc). Then I combined everything in my KTec. It was pretty thick. You might have to stop the blender and scrape the sides, getting it all down by the blades to finish, depending on your blender.

The next time I did it, I did not pre-grind the sunflower seeds, but put everything into the food processor just to see how it would work. It turned out a little grainy in the FP compared to the blender, but still good. Maybe if I had soaked them first before putting them in the FP it wouldn't have been as grainy.

Next I am going to try putting the seeds through my Samson juicer with the blank for making nut butter (also a Champion would do it). I would soak the seeds first though to make them break down smoother. Then just mix with the other ingredients in the FP. Maybe you wouldn't even need to use the FP.

You can fill celery with this, or use it as a spread for crackers or bread. It is very thick and filling. It has a great tart rich savory flavour that really reminds me of a sharp cheese spread. You could always add a little water in place of some of the lemon juice and shoyu if you want it less intense. Better yet, make it to the recipe first, then if it is too strong, dilute it to taste.

You can also add water in the blending stage so that you end up with a thick pouring sauce for over a burger or as a dip for veggies.

I tried something with this that turned out pretty interesting. We used to have a dish called "chopped liver" which was more mashed than actually chopped in chunks. I used the basic recipe above, added some agave and some chopped onions to it and it came out pretty close to that dish! I have had vegetarian chopped liver recipes that used walnuts and (cooked) green beans, etc. and I would say that using the sunflower seeds was better. I might try leaving some of the seeds a little chunky sometime to get the idea of little chunks (of liver) in it. Just thinking of liver now revolts me. I'm so much happier using the seeds.

Anyway, that just gives you a couple of ideas of what you can do with seeds instead of nuts to get a filling spread.

It's funny, I had this recipe for a long time before I tried it. It just seemed too simple for me. I was busy looking for more exotic stuff, but I am so glad I tried it now. It is a great basic, staple, super-flavourful spread to have on hand!

I really love sunflower seeds. They are such a great base for good things. I use them in my creamy blender soups as often as I use cashews.

I am going to try another spread that would have sunflower seeds, agave and cinnamon or chocolate. Talk about Nutella! And no nuts! Even for those who are not allergic to nuts, I believe that sunflower seeds have WAY fewer calories as well as being WAY cheaper! I got mine in a 50lb. sack from a bakery supplier. That way I can sprout them and just use them all kinds of ways to my heart's content!

Nuts & Seeds (3.5oz) Calories
Pine Nuts 690
Walnuts 690
Brazil Nuts 682
Hazelnuts, kernel only 650
Almonds 615
Coconut, dessicated 604
Sesame Seeds 600
Cashew Nuts 575
Pumpkin Seeds 570
Peanuts, plain, kernel only 565
Pistachios, with shells 330
Sunflower Seeds 200
Chestnuts 170

[walnutty]

I agree with the sunflower seed suggestion. Not only are they very nutritious but they are very inexpensive compared to nuts.

I make this recipe every week to make raw tacos with.

Refried beans-I kid you not!
==============
Two cups of raw sunflower seeds, soaked overnight, which then = about four cups.
1/2 cup flax seed oil
3 Tbls. of raw nut butter ( I used almond, try tahini)
1 tsp. sea salt
3 tsp. cumin (key ingredient, don't even try it without!)
2 tsp. chili powder
1 Tbls. raw apple cider vinegar (with the mother)

Throw it all in the food processer, adding a bit of water as you go along until it is all smooth.


I leave out the oil and add a bit of water to keep the food processor running. I also do not add the acv because I am not a fan of vinegar. I mostly grind up the soaked sunflower seeds with a little water and add tons of cumin, garlic, chile powder, cayenne and a little sea salt.

It is very, very good and very addicting. It is not my recipe but I did find it on this site. Enjoy!

[Tirza]

walnutty,
Thanks for reminding me of that one too! Another one I hadn't tried yet.

I am also going to use sunflower seeds to make the Falafel recipe in Alissa's book. I used almonds before and they were really terrific!!

I have also used the seeds to make hummus. It's along similar lines to the Refried Beans. It works really well!!

[smalltownraw]

Thank you!
My son is ten and eating like a horse (no weight problems) I know he is going to be getting taller soon! He is not a picky eater and he loves to try new things so I will try these out as soon as I can.

[Bobbie]

Oh I didn't know people with nut allergys could have seeds. In that case you could make any of the nut recipes just replacing the nuts with seeds. I often use sunflower seeds instead of nuts in recipes as they're so much cheaper.

I like eggless spread made with sunflower seeds, mixed with ground veg - you just throw onion, garlic and any combination of veg (I always use celery, carrot, pepper with other stuff) into the food processor and whizz until its in little pieces then add mushroom and avocado and whizz a bit til they're bite-sized. Then mix with the sauce.

The onion bread is filling. Stuffed mushrooms are delicious and stuffed portabellos make a nice lunch.

[Bobbie]

My lunch is usually romaine leaf topped with avocado, spring onion, cherry tomato and cress, and another romaine leaf. They're my sandwiches. If I make them for my mum I add marinated mushrooms.

[Bobbie]

My favourite food is blueberries blended with 1 banana and 1/2 avocado. Also good with other berries or apricots.

Joel's chocolate mousse pie uses coconut as the base instead of nuts (oh can people with nut allergys have nuts?)

Any cakes/pies/tarts can be made using seeds instead of nuts.

Juliano's pumpkin seed cheese is lovely but I don't know where my recipe book is.

Flax crackers are nice and really thick ones make good sandwiches.

[walnutty]

Tirza,

What is you sunflower seed hummus recipe, please?

I loved SAD hummus, but sprouted beans (chickpeas and others) make me sick to my stomach so I haven't even tried to make hummus yet. I would LOVE to have a good hummus recipe.

Thanks!

[smalltownraw]

What is SAD hummus? I have a batch of homemade in the fridge and everything in it is raw.

[walnutty]

Standard American Diet hummus, like the kind you would get at a greek restaurant....with cooked chickpeas in it.

[fitme]

Alissa's book has a recipe for zuchini hummus and it is the BOMB! and sooo easy to make. I can eat it by the spoonful.....but ususally eat it with whatever veggies I have on hand. I LOVE it!

[JEN]

I like zucchini pasta with marinara and marinated veggies. Just make sure you pack it in 2 seperate bowls or ziplocs so some of the water can drain from the pasta and it doesnt water down the marinara. I also make my little one portobella hotdogs. If you are still transitioning you could use the ezekial sprouted breads, marinated portobellas topped with mustard and ketchup. Its really kinda like a hotdog. My daughter is 5 now and mostly likes fruit. Alissa has a great recipe for banana crackers made with flax seeds.

[Tirza]

Tirza,

What is you sunflower seed hummus recipe, please?

I loved SAD hummus, but sprouted beans (chickpeas and others) make me sick to my stomach so I haven't even tried to make hummus yet. I would LOVE to have a good hummus recipe.

Thanks!

Hi, Sorry I didn't get back to you sooner. I just adapted this one and used sunflower seeds instead:

Sunny Mediterranean Humus (was Almond Humus - http://www.livingandhealingraw.com/almondhumus.htm)

2 cups soaked sunflower seeds (was almonds)
1 cup sesame seeds, ground (you could also use 1/2 cup of tahini instead)
4 cloves garlic
1/4 cup olive oil
1/2 cup water
1 T. dried, powdered cumin
2 t. Celtic sea salt
2 lemons, juiced

Blend in food processor until creamy. Serve with raw veggies or wrapped in lettuce leaf.
For fun you could add some finely chopped hot pepper - not too much!
Or some finely chopped black olives
Or some finely chopped sundried tomatoes
Or some pine nuts and parsley
I have seen some of these in the commercial versions made with cooked chick peas.

[Tirza]

Here's another nutless spread:

Maca Spread

by Kate Wood at RawLiving.co.uk
Maca powder is one of our most popular products. Everyone loves it because you feel it instantly, a definite energy boost that lasts for hours. It is very dry, and has a very distinctive taste, kind of sweet and malty. People often ask us what is the best way to take it. I make this spread for the boys to have in their sandwiches at snack time in school. It's very quick and simple to make, lovely on essene bread, and a nice easy way to get your maca in you. Makes a great breakfast too!

1 tbsp maca powder
1 tbsp tahini
1 tbsp agave nectar
1 tbsp hemp oil
2-4 tbsp pure water

Spoon it all into a bowl apart from the water. With a small spoon, give it a good stir. The maca is very absorbent and your mixture will go very dry and stiff (you can just eat it like this if you're feeling piggy! or roll it into walnut-sized balls to make little sweeties). Add the water, a tablespoon at a time, until you reach the desired consistency, runny like tahini. The end result should be sweet, rich, creamy, and irresistable!

[Tirza]

Alissa's book has a recipe for zuchini hummus and it is the BOMB! and sooo easy to make. I can eat it by the spoonful.....but ususally eat it with whatever veggies I have on hand. I LOVE it!

This isn't Alissa's, but in case you don't have the book, here is one:

Zucchini Hummus

2 cups peeled zucchini - chop
4 Tbs. olive oil
Juice from 1 1/2 lemons (or only 1 if you think it will be too sour for you)
1/2 cup tahini
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste

Blend all of the ingredients in food processor.

[Tirza]

There is also a very popular Middle Eastern dip/spread/"salad" called Baba Ganoush, or by us it is called "Chatzilim". It calls for eggplant which is usually scorched over the fire or broiled. I miss it, so I use zucchini for that too.

Chatzilim

2 cups peeled zucchini - chop
Juice from 1 lemon or more to taste
1/2 cup raw mayonnaise
3/4 tsp. sea salt
2 garlic cloves
2 Tbsp. Chopped green pepper for a Baba Ganoush taste
And if you really want to get more authentic, you can add a couple of drops of liquid "smoke" to pretend that you scorched the "eggplant" over the fire.

Pulse all of the ingredients in food processor. This is usually a tiny bit textured, not totally smooth.