It is a necessity for those born from the Pacific Northwest to develop eating salmon. Steak in poultry, eggs in legumes, salmon steaks, salmon salad, you name it. Salmon is as standard for a Seattleite as, I imagine, frozen fish sticks are into somebody in Oklahoma. I was blessed in this respect. But it also suggests that'today, on a raw food diet'I crave salmon more frequently than other raw foodists might. The alternative: A raw, vegan salmon-less disperse that parallels the actual deal in both flavor and consistency.
Fish are Friends Salmon[less Spread
' cup water
1 teaspoon dill
' tsp kelp granules
' tsp salt
This recipe requires just a small preparation. Presoak unhulled barley for 14 hours to permit adequate time . You will wait till they start to sprout to utilize them in this recipe. You will also require the pulp out of 2-3 juiced carrots.
Put ' heaping cup of presoaked barley at a grinder, blender, or food processor and pulse to splinter the grains. Stop before it becomes a flour-like consistency.
Stir barley and the subsequent few ingredients together in a bowl. Put aside.
In a blender, grind the pumpkin seeds into a powder. Add lemon juice and simmer and mix'adding only enough water to find a gentle cream-cheese-like consistency.
Insert citrus mix to the ingredients formerly set aside. Mix completely by hand. The mix ought to be flaky but if also hold together when pressed.
Drink Fish are Friends Salmon[less Spread as an appetizer on lemon slices, celery sticks, endive leaves, or on raw crackers. Serve on a bed of lettuce for a satisfying major course. Steak[less] Spread will continue for 3 days in the refrigerator. Yields almost two cups.
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