An unforgettable sald with crunchy cashew cheese (Raw food)

People :

4

Preparation time :

20 min

Dehydration time:

12h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 100 g rocket leaves
  • 100 g of lettuce
  • Red cabbage and pea sprouts
  • 50g kalamata olives (or other variety)
  • 20 dried cherry tomatoes
  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
  • 4 tablespoons crunchy cashew cheese
  • 4 teaspoons activated buckwheat

Mix all ingredients

For crunchy Cashew Cheese

  • 125 g cashew nuts
  • Juice of 1 / 2 lemon
  • 1 pinch of salt
  • 1 teaspoon oregano
Preparation
  1. Soak cashews for at least three hours. Ideally leave overnight.
  2. Blend all the ingredients until smooth. If necessary, add a little water.
  3. Spread the ingredients on a Teflex sheet and dehydrate at 40 ° C until crisp.
  4. For cherry tomatoes: Soak them in water for at least an hour and set aside with a little oil.
  5. For activated buckwheat: Germinate the buckwheat for one or two days and dehydrate at a temperature of 40 º C for 12 hours or until are dry and crunchy.

Additional information

People :

4

Preparation time :

20 min

Dehydration time:

Difficulty:

Easy