It's easy to make falafel a much healthier recipe by just adding a few veggies that no one will even notice. If you want to hide the red pepper, use yellow peppers instead and they can hardly be seen.
Ingredients:
1/2 cups walnuts 1 cup sunflower seeds 1/4 cup buckwheat groats 1 stalk celery, cut into 1" pieces 2 cups chopped cauliflower 1 cup chopped red pepper 1 clove garlic 1/2 bunch parsley 1/4 cup lemon juice 3 Tablespoons tahini 2 teaspoons cumin 3/4 teaspoon Himalayan sea salwww.amazon.com/gp/product/B000R5PKD0/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000R5PKD0&linkCode=as2&tag=gratefulwayhe-20&linkId=81ec8997ca3cf712f709c5b2656e5788t 
Combine walnuts, sunflower seeds and buckwheat groats in Vitamix and pulse chop until finely chopped. Be careful not to blend too long or it will be more like a nut butter. Transfer the nut/seed mixture to a large bowl. Place the celery, cauliflower and red pepper in the Vitamix and cover with water. Pulse chop at low speed just a few times until the veggies are finely chopped but not pureed. Pour the veggies through a strainer and save the water. If there are any remaining veggies in the Vitamix container, pour the reserved water over them and pour them over the veggies in the strainer. Remove the majority of the stem from the parsley and place in the Vitamix. Cover with the reserved water and pulse chop as you did the veggies. Strain the water from the parsley. Add the strained veggies and parsley to the nut/seed mixture in the bowl. Knead the mixture together. Form into balls or patties. If you prefer to use a food processor for this recipe, place all the above ingredients except the parsley in a food processor with S-blade. Run processor until finely chopped. Add parsley and pulse-chop until well combined. 
Place on a 16” x 16” dehydrator tray with a mesh sheet and dehydrate at 110°F for 2-3 hours or until crispy on the outside but moist on the inside. Serve in spinach or romaine leaves with shredded carrots, sweet potatoes or butternut squash and Lemon Tahini Sauce or your favorite sauce.
Enjoy the video below:
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
I hope you enjoy the recipe. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below.
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Ingredients:
Please buy organic ingredients whenever possible, for you and the planet! 3/4 cup sesame seeds, soaked and dehydrated (see video below) or 1/3 cup tahini 1/3 cup fresh-squeezed lemon juice 1 teaspoon sea salt 1 cucumber, cut into 1 1/2" pieces 1/16 teaspoon cayenne 1 teaspoon cumin seeds 1 clove garlic or 4 garlic greens Place all ingredients in a high-speed blender. Mix on high speed and drizzle water in until desired thickness is obtained.
Looking for an easier way to make this recipe? Check out our Plant-Powered Lemon Tahini Sauce Mix!
With the mix, all you need is fresh lemon juice and cucumber (or water). The rest is done for you!
Click here to order your Plant-Powered Lemon Tahini Sauce Mix!
Find all our mixes on the Store Page.
If you are interested in making a staple stash of sprouted nuts and seeds as I talk about in the above video, check out this one:
I hope you enjoy this recipe. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below. 
Soaking, sprouting and dehydrating nuts and seeds might seem like a ridiculous waste of time when you first learn about the process. I know that’s how I felt!
Then I learned why it’s so important and spent years figuring out how to make the whole process as fast and easy as possible. Now I only do it a few times a year and I always have a stash of nuts and seeds ready to use in my recipes! If it still seems like too much work right now, that’s okay. I’ve provided links to some of my favorite brands of nuts and seeds that are already sprouted and dehydrated for you! Many people find it’s easiest to start by purchasing most of their nuts and seeds already sprouted and dehydrated and then doing it yourself when you find the time. It helps to do one big batch of each nut or seed at a time (more on that later).
Why do we soak raw nuts and seeds?
When we soak and sprout nuts and seeds we are reducing the amount of phytic acid on the nuts or seeds. We also remove the enzyme inhibitors during this process. Removing the phytic acid and enzyme inhibitors makes them easier to digest. Sprouted nuts and seeds are also more nutritious than raw nuts and seeds. Another benefit is they taste better and stay fresh longer than raw nuts and seeds!
What foods contain phytic acid?
The highest concentration of phytic acid is found in raw grains, legumes, nuts and seeds. What happens when we consume phytic acid? Research shows that when phytic acid is present, it binds to minerals such as iron, calcium, manganese, magnesium, copper and zinc and prevents the body from absorbing them. This can lead to mineral deficiencies, which can cause tooth decay and osteoporosis. This only happens when we eat foods high in phytic acid with other mineral-dense foods. Therefore, when you eat nuts and seeds by themselves the phytic acid isn't a problem and can even be beneficial. What are the benefits of phytic acid? Phytic acid does have some merit. There is now plenty of research to show the good qualities:
When should we avoid phytic acid? In order to properly absorb the minerals in our food, it is important to reduce the phytic acid from nuts and seeds anytime they are consumed with other foods. This means whenever nuts and seeds are used in a recipe they should be soaked first. Other benefits from germinating nuts and seeds Raw nuts and seeds also contain a significant amount of enzyme inhibitors, which act to prevent the nut or seed from sprouting prematurely in nature. The problem is, the enzyme inhibitors can also bind to minerals and cause digestive problems. Soaking nuts and seeds removes these enzyme inhibitors and makes them easier to digest. We also use hydrogen peroxide in the beginning of the soaking process to remove any possible mold or fungus sometimes found on nuts and seeds.
The process of soaking, sprouting and dehydrating nuts and seeds:
It seemed like a daunting task the first time I heard of this 20+ years ago, but now I kind of enjoy doing it because I know how much better I feel when I eat this way and it really doesn't take long now that I have a routine.
The equipment needed:
When you are ready and have purchased all of your supplies: Step by Step:
The sunflower hulls are much lighter than the seeds. Stir them with
a spoon and the hulls will float to the top of the water after soaking for 6-8 hours. 
Sunflower seeds, after sprouting for 24-48 hours.
Buckwheat groats after sprouting for 12-24 hours
Flax seeds after sprouting for 36 hours
Just a reminder, if you have a 9-tray dehydrator, expect to need 1 lb. of nuts of seeds (about 4 cups) to cover each tray.
I sprout a large variety of nuts and seeds. Therefore it takes a few days for me to soak, sprout and dehydrate enough to have a full staple stash that will last me for 4 months. By creating this much at one time I only have to do this three times a year, so it's not such a hassle as worrying about soaking nuts and seeds every time I make a recipe.
I hope you benefit from this information and it makes your life easier. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below. 
Ingredients:
Please buy organic ingredients whenever possible, for you and the planet! 1/3 cup (1.5 oz/42.5 gm) buckwheat groats 1/4 cup (1.5 oz/42.5 gm) ground flax seed 1/4 tsp. (1.25 ml/35.4 gm) coriander seeds or coriander powder (optional) 1/3 cup (1.5 oz/42.5 gm) almonds 1 1/2 cups (7 oz/200 gm) butternut squash, diced 1 medium (10 oz/283 gm) zucchini, cut into 1 ½” pieces 3 Tbsp. (1.5 oz/45 ml/42.5 gm) Lakanto monkfruit sweetener 2 Tbsp. (1 oz/30 ml/28 gm) coconut cream 1/4” (0.3 oz) ginger, thinly sliced (or 1/8 tsp. ground ginger) 1/2 tsp. (2.5 ml) cinnamon 1/8 tsp. (0.62 ml) nutmeg
Directions:
Place buckwheat groats, flax seed and coriander seeds in the VitaMix and run on high until well ground. This should only take about 10 seconds. Add almonds and pulse until ground. Do not overblend or it will turn to almond butter. You are striving for a flour-like consistency. Transfer the buckwheat/flax/almond flour to a mixing bowl. Place butternut squash, zucchini, monkfruit sweetener, coconut cream and ginger in the blender container and blend until smooth. Stir this mixture into the flour mixture in the mixing bowl, adding the cinnamon and nutmeg. Spoon batter by tablespoon onto two 14” x 14” dehydrator sheets lined with Paraflexx and flatten pancake batter to 1/8”-1/4” thickness. 
Dehydrate at 115°F, flipping pancakes after 2-3 hours. If the batter does
not release easily, dehydrate a little longer before flipping. Continue dehydrating after flipping the pancakes until both sides are dry and the inside is chewy. They can be tried anytime during the drying time, as all the ingredients are safe to consume in their “raw” state. However, if you dehydrate these for too long they will be more like a cracker than a pancake, so try them often after about 4 hours of dehydrating. 
The smaller you make the pancake the sooner they will be ready to eat.
These freeze beautifully and there’s no need to separate them with parchment paper in the freezer bag since they are dry enough that they don't stick together.
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
I hope you love this recipe. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below. |
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