recipe

Inner Glow Nutrition Recipe || Raw 'Tuna' Salad

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Kristin Fraser, the guru behind Inner Glow Nutrition, is back with another delicious recipe, perfect for summer potlucks and picnics!  

tuna salad wrap

 

Summer is here and it’s time for renewed commitment to your health. Winter comfort food cravings start to subside and fresh, lighter foods are where it’s at. A perfect recipe to add to your mix is the sunflower “tuna” salad below. Perfect for topping on rice crackers, cucumber slices or lettuce wraps with the recommended goodies. Go to http://www.innerglownutrition.ca/something-to-chew-on to read up on more health benefits of sunflower seeds and be sure to check out this month's Chew Tube Video as well! Just 2 minutes! http://www.innerglownutrition.ca/chew-tube


Raw "Tuna" Salad Wrap

Serves 2


 

This Delicious faux “Tuna Salad” is a huge hit. Enjoy on top of crackers, (rice crackers or raw), with just cucumber slices or as a wrap as per below. 2 Cups Sunflower Seeds, soaked 12-24hrs 1/2 Cup pickle Juice (Bubbies Brand is best for some fermented goodness!) ¼ Cup Lemon Juice ½ Cup White Onion, minced ½ Cup Celery, minced ¼ Cup Red Pepper, minced ¼ Cup Parsley, minced ¼ Cup Dill, minced 2 Tbsp Dulse Flakes (or ground fresh dulse) *Optional toppings: vegan mayo, cucumber, tomatoes, pickles, sprouts

 

1. Process sunflower seeds with pickle juice and lemon juice. 2. Mix in remaining Ingredients. 3. Place in Wrap of choice: Collards, lettuce or sprouted grain tortilla with fresh sliced cucumber, vegan mayo if desired, fresh pickles, chopped fresh cherry tomatoes, mixed sprout mix.


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Inner Glow Nutrition: Stepping Up to the Plate—How to Change the Way you Eat!

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kristin fraser inner glow nutrition something to chew on
Today's guest post comes from Kristin Fraser—Holistic Nutritionist, Live Foods Chef, and Owner of Inner Glow Nutrition. You can read her past posts here.

I spend most days talking about healthier foods, why we should consume them, trying to inspire people to eat them and even laying out the roadmap to do so. But I find that the most effective way to really make some shifts in people is to let them taste for themselves. There’s something powerful about tasting a dairy free vanilla cream cake on a raw chocolate pecan crust drizzled with fresh raspberry sauce that always gets people excited.

This is an amazing dessert to have for your guests. Store in the freezer for grab-and-go treats!


Raw Vanilla Cream Cakes

Yields 12 Cups Mini Cheesecake Servings

raw vegan vanilla cream cake

Recipe originally posted at www.innerglownutrition.ca/something-to-chew-on

Pecan Almond Crust
1/4 Cup Almonds
1/4 Cup Pecans
1/4 Cup Cacao Powder
½ cup Medjool Dates, pitted
1/2 tsp Vanilla
pinch Sea Salt


Process almonds and pecans in food processor until nut meal is formed. Add cacao powder and blend until well combined. Add dates, vanilla and sea salt and process until crust is made. Press into mini cheesecake pan or other shallow pan. Set aside or in fridge while you make filling.


Vanilla Cream Filling
2 Cups Cashews *Soak cashews for 15 minutes if desired.
½ Cup Coconut Oil, melted
½ Cup Maple Syrup
2 tsp Vanilla
½ Cup Water


Blend all ingredients except water in a Vitamix (or high-speed blender). Slowly add water.
Pour filling into pressed crust and refrigerate until solid (a couple of hours). I keep mine in the freezer for a cool ice creamy treat.