Two days in a row I’ve been playing with my newly acquired chopper. It’s a simple one and was inexcusably cheap (only 30 euro for chopper AND hand blender), so I bought it. Maybe they are not the best, and maybe I still dream of something like Vitamix or Magimix, or at least KitchenAid, but they are way out of my budget now.

Eating raw is challenging, although less challenging when transitioning from cooked vegan to raw than transitioning from omnivore to vegan. But both require some effort in finding and creating new recipes to keep you interested. Some passionate raw foodists often say that true rawtarians don’t make sophisticated recipes, they eat mono – only one type of vegetable or fruit per meal. No salads, definitely no desserts. Just as if you lived in a jungle where the only food grows on trees and bushes and you have no tools to process the food. If raw diet and I get along well, it’ll be the next step. For now I enjoy thinking of what to do for my next meal. And I definitely enjoy smoothies.

So here are my two ‘lunches’ from yesterday and today. Quick and easy, toddler-approved and eaten to the last piece. I give you the ideas, you decide what to do with them.

Cucumber and Beet BitesIMG_4351

  • 1 medium Beet
  • 1/2 cup Carrot
  • 10 g Pumpkin Seeds
  • 4 pieces Sun Dried Tomatoes, in oil or rehydrated
  • 1 cup Cucumber slices

Toss all the ingredients, except the cucumber, in a chopper and chop until thoroughly mixed and fine (not smoothly blended). Add your favourite spices, if you want. I, personally, tried adding some sea salt and pepper but regretted it. Put the pâté on the cucumber slices and serve. It makes a good snack for special occasion dinners and fourchettes, but also made me a filling lunch (as I ate the whole batch). The lunch was actually a pre-workout meal. I added banana and date smoothie to it as a dessert and I was hardly hungry when I got back home after 1.5 hours workout.

Nutritional info: 167 kcal per serving, 7.9 g fat, 1.2 g saturated fat, 0 mg cholesterol, 254 mg sodium, 715 mg potassium, 21.7 g carbohydrates, 5.4 g dietary fiber, 11.5 g sugar, 5.8 g protein. Vitamin A – 11%, Vitamin C – 22%, Calcium – 2%, Iron – 29%.

Zucchini & Carrot Pâté with Pine NutsIMG_4355

Just as yesterday’s meal it was rather a ‘fridge clean-out’ meal, which also proved to be filling enough on it’s own, I managed only to eat half of it, saving the rest for later. It was meant to be a Carrot and Pine Nuts Pâté stuffed in Zucchini rolls, but my vegetable peeler turned out to be a lousy one – it is too narrow to make decent slices out of zucchini, so I had to toss the injured zucchini into the chopper with everything else. Since this pâté is a bit higher in fat than the first one (thanks to pine nuts), it is a good idea to pair it with other high carb veggies or foods.

  • 1/2 large Carrot
  • 3/4 Zucchini
  • 12 g Pine Nuts
  • 4 pieces Sun Dried Tomatoes, in oil or rehydrated
  • 1 small clove Garlic

Cut carrot and zucchini in chunks and add to the chopper together with garlic, tomatoes and nuts. Pulse until finely chopped and mixed well. I used no additional spices, but it’s completely up to you.

Nutritional info: 158 kcal, 11.8 g fat, 1 g saturated fat, 0 mg cholesterol, 68 mg sodium, 748 mg potassium, 12.7 g carbohydrates, 3.6 g dietary fiber, 4.4 g sugar, 4.4 g protein. Vitamin A – 14%, Vitamin C – 68%, Calcium – 3%, Iron – 11%.

4 thoughts on “Two Raw Pâtés for Lunches & Snacks

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