I love curry and yesterday I was craving it like crazy! I made the curry paste and spread it into swiss chard leaves. I then topped the creamy filling with red clover sprouts, sprinkled that with ground flax and hemp seeds. I rolled up the leaves and sliced them into bite-size pieces. To explain it easier, it is pretty much the same process as sushi… But of course, get creative with the curry cream!
Makes approximately 1 1/2 cup of curry cream
- 1 cup raw sunflower seeds (soaked 4+hours)
- 1/4 cup of raw cashews (soaked 4+ hours)
- 1/2 cup extra virgin olive oil
- 2-3″ bulb of green onion
- 1 small clove garlic
- 1 tsp fresh ginger
- 1/4 cup coconut milk (to make the recipe completely raw, use homemade nut milk)
- 1 tsp curry
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 cup filtered water
- salt to taste
Throw all the ingredients into a high speed blender until it is smooth and creamy. Spread it on everything and get crazy with it!