If eating raw floats your boat, join us for the next picnic of the Hobart Raw Enthusiasts on the Sunday 1 December 2013 at 210 Clearview Rd, Crabtree. We are kicking off by getting dirty in the garden followed by a clean and pure raw lunch. Please bring a handheld weeding tool and gloves plus of course something raw vegan to share for lunch. Salads, savouries, sweets, nibbles, drinks and more are all welcome. Probably also useful to bring a rug or chair for the picnicking! Weeding starts at 10am and lunch at noon. For further details and/or to car pool please contact Elle 0428 519 765.
New people are most welcome so we hope to see you there!
Note: best to let us know if you are coming. Text Elle at the number above to RSVP.; we're just trying to make sure we are adequately prepared for the numbers on the day.
A lovely summery canape that is fresh and easy enough to make. As is commonly the case with raw recipes, you'll need to plan ahead a little.
4 medium tomatoes
2 cups sprouted quinoa
2/3 cup pesto
First you'll need to sprout your quinoa. Soak a cup of organic quinoa - try some lovely Tasmanian quinoa from Kindred Organics - for a few hours, rinse and then let it sit overnight to sprout.
Cut the tomatoes in half and carefully scoop out the flesh. Keep it, you can use it for something else :-). Rub some salt on the inside of the tomatoes and put them upside down on a paper towel.
While the tomatoes are softening you can make some pesto. Traditionally basil leaves are the main ingredient but I also like to add in various edible leaves from my garden: spinach, sorrel, radish, broccoli, kale, etc. Blend some generous handfuls of leaves with a little cold-pressed olive oil, lemon juice, a few nuts (pine nuts, almonds, walnuts, pistachios, etc. are all fine), garlic and nutritional yeast until you have a uniform paste. Season to taste.
Next, fold the sprouted quinoa into the pesto until it's well-mixed. Use a spoon to ladle the mixture into the tomato shells and garnish with a basil leaf if desired. Serve cold or at room temperature. Makes 8 tomato portions..
Recipe provided by Alan!
Recipes on this page have been kindly submitted to Otis Beanery for sharing by members of the Hobart Raw Enthusiasts group.