Here are some of them:
Peaches and nectarines tartlers
Ingredients and method of preparation of the base mixture for the tartlers is the same as for the Muesli balls from this entry. Shape the balls into the tartlers (I used the same method here), top the bases with chopped peaches and nectarines, sprinkle with a few drops of agave nectar.
Made from fruit and greens of your choice ;)
* From the original recipe from Mat Amsden's book
4 sheets raw nori (black are raw, green are toasted)
4 lettuce leaves
1 1/2 carrots, chopped lenghwise
1 1/2 cups shredded daikon
1 avocado, sliced
8 sprigs of spring onion
2 cups clover sprouts
1/4 cucumber, cut lenghwise
1 red bell pepper, cut lenghwise thinly
* I have not had daikon and sprouts but it still turned out lovely! :)
Lay out nori sheets on clean, dry surface. Arrange lettuce leaves on top of each sheet so it completely covers the half of the sheet that is closest to you.
Arrange all your veggies along the lengh of each nori sheet, about 2cm from the end closest to you.
Fold the edge of the nori closest to you over the filling. Gently roll each nori away from you, tightly and evenly, into a firm snugly wrapped roll. Seal the edge with water. Cut each roll into 2 pieces with a sharp serrated knife.
Zucchini Alfredo Pasta
This is my absolutely favourite recipe so far. So yummy!
From Mat Amsdens's book.
3/4 cup Thai coconut water
2 cloves garlic, peeled
1/3 cup lemon juice
1 tsp salt
1 cup mixture of raw pine nuts and cashews
1/2 tsp ground nutmeg
6 zucchinis, peeled with potato peeler into pasta like stripes
* The texture of zucchini noodles improves when they are left to sit in the open air at room temperature for about 6 hours
In a blender blend all the ingredients except the zucchini noodles and blend until smooth.
Put the zucchini noodles into a bowl, pour the Alfredo sauce over the noodles, mix well and serve!