Just because a dish is uncooked or ”Raw Food” it does not mean you’ll be presented with a big cold salad. This chili I actually heated up on the stove and removed from heat when it reached body temperature. When food is at body temperature you get the sensation that it’s actually warm (plus no nutrients have gone lost) – Bingo! The hint of Cacao deeply intensifies the flavor in a way that if it’s not there, something is missing but when it is added you can barely taste it. It completes the palette of flavors.
- 2 cups green lentil sprouts
- 1 cup sunflower seed sprouts
- 2 cups shredded parsnip
- 1.5 cup shredded beet root
- 1 cup halved cherry tomatoes
- 3 small stalks of celery, finely sliced
- 4 small fresh dates, pitted
- 6 sun dried tomatoes, soaked for 1 hour (or more)
- 4 large tomatoes
- 3 tbsp tamari
- 3 pinches of hot chili
- 2 tbsp lemon juice
- 2 tbsp virgin olive oil
- 2 large tsp raw cacao (or roasted but then you loose that ”health boost”)
Raw Sour Cream
- 2 handfuls soaked almonds
- 1 tsp nutritional yeast
- 2 tsp lemon juice
- 1 pinch of salt
- dash of freshly cracked black pepper
- 1/4 cup water
- Rinse the sprouts one last time, peel and prepare the beets and parsnips and then halve the tomatoes.
- Set aside in a large mixing bowl while making the sauce
- Prepare all ingredients and put them in a high speed blender, food processor or use an immersion blender to make the sauce. Blend until smooth.
- Pour the sauce over the already prepared vegetables and let marinate for at least 20 minutes. (The flavors intensify tremendously and this chili actually tastes more the day after. Hello leftovers!)
- Over low heat, put the chili in a saucepan on the stove . Stir constantly and remove from heat when it has reached body temperature.
Raw Sour Cream
- Blend all ingredients and add more water if necessary.