I was listening to Ani Phyo on Raw Mom, Cooked Dad today (which has been awesome, by the way) and was inspired to pull out her Ani’s Raw Food Kitchen Cookbook and make her garden scramble. It’s a recipe I’ve only made once before last year but I made the full recipe and was really sick of it by the time I finished multiple meals of it. This time, I only made a half recipe, which still makes a lot. I ate two bowls and still have just as much left over. Maybe next time I’ll only make a quarter recipe. It’s good but it has a strong tumeric, almost mustardy taste, so a little goes a long way. I give this 3/5 happy monkeys.
Raw Garden Scramble
from Ani’s Raw Food Kitchen Cookbook
1 batch love-the-chicks pate (recipe below)
1 red pepper
1/2 a shallot
1/4 cup green onions
handful spinach or arugula leaves
1 – Chop all the veg except for the spinach and mix with the love-the-chicks pate
2 – Serve on bed of spinach or arugula leaves or add into a wrap
Love-the-Chicks Pate (half recipe)
1 cup almonds, dry
1/2 cup sunflower seeds, dry
1/2 tsp sea salt
1 tsp tumeric
1/2 cup water
1 – Process all dry ingredients in a food processor until powdery.
2 – Add water and process until well mixed. It won’t be creamy smooth, but will still have small chunks in it.
The recipe calls for dry nuts and seeds but I might also try it with soaked as well. Might give it a creamier texture. The pate isn’t a recipe I would ever eat by itself but it tastes good with all the veg mixed in for the garden scramble. Note that it has a really sharp tumeric, almost mustardy taste.