For the last three weeks I’ve been living in Costa Rica with Amber as a student in her Epic Living Academy. She has been living a raw vegan lifestyle for 8 years so I’ve challenged myself to transform my diet to a whole food plant based approach similar to hers. I’m from Philadelphia, you know the home of the REAL Philly Cheesesteak, and my diet consisted mainly of these yummy yet unhealthy sandwiches. My name is Jake and I would eat these so often for lunch that I even picked up the nickname, “Jake the Steak” at work! Regardless of my past back in Philly, I came out to Costa Rica with the intention to pick up a more nutritious diet like Amber’s. I found myself eating salads for the first time, cutting and tasting ripe fruits I had never even heard of. This new diet that primarily focuses on raw vegetables and greens really challenged me mentally and physically.

So, like the little rebel that I am, one afternoon I snuck out of the kitchen for lunch and grabbed a Falafel from a local restaurant. This pita pouch was packed with delicious vegetables and fried falefels. I must say it certainly satisfied my craving! Although, after about a week and a half of mostly raw foods my body was definitely feeling the weight and impact of the fried food. Traditionally falafels are fried, but I have come to discover that there is always a healthier way to prepare the standard affair, like with a dehydrator and whole food ingredients. So here is a delicious raw vegan recipe we created just for you!

Serves: 20-24 falafels
Ingredients:
  • 4 large carrots ground up in food processor to the size of rice
  • 1 avocado
  • 4 purple cabbage leaves
  • handful of sun dried tomato
  • 1 cup of flax ground up dry
  • 1 cup of raw sunflower seed ground up dry
  • handful of diced cilantro
  • handful of diced parsley
  • 2 tbsp of apple cider vinegar
  • Juice of 2 limes
  • 2 tbsp of curry powder
  • 1 large purple onion diced
  • 2 cloves of diced garlic
  • 1/4 cup of sesame seeds
  • Mac-n-Cheese sauce
  • 1/4 of water for moisture
Instructions:
  1. In a large bowl, massage all the ingredients together until a dough like consistency is formed.
  2. Shape the dough into balls a bit smaller than a golf ball.
  3. Pour your sesame seeds onto a plate and roll your falafel balls through the seeds
  4. Place on Teflex sheet on your dehydrator trays and dehydrate for at least 8 hours or until your reach desired crunch.

To Assemble:

  1. Lay down 4 purple cabbage leaves on a plate
  2. Layer in 2 spoonfuls of mac n cheese sauce
  3. Little helping of shredded carrot
  4. 1 slice of avocado
  5. 2 falafel balls
  6. 1 sun dried tomato

Get creative with the ingredients and decorate as you please!

Enjoy these yummy raw falafels with the family and let the kinds get involved. If I had known how to make this food as a young person who knows where I’d be today.

 

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