Thursday, January 20, 2011

Macadamia Walnut Stuffing

Zucchini absorbs the flavors of the herbs and seasonings and makes for a lighter stuffing. This recipe tastes best when it is made several hours before it is served so the flavors can mingle. If you don't have fresh herbs on hand, add poultry seasoning to taste, as it contains herbs and seasonings that are similar to those used in this recipe.

1 cup raw walnuts
1 cup raw macadamia nuts
1 cup peeled and coarsely chopped zucchini
1 small white onion, coarsely chopped
3 stalks celery, coarsely chopped
3 tablespoons fresh thyme
2 tablespoons fresh sage
1 teaspoon fresh rosemary
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

Place all of the ingredients in a food processor fitted with the S blade and process until coarsely chopped and well combined. Cover and refrigerate for 1 to 24 hours. If desired, dehydrate at 105-115 degrees F for 1 to 2 hours before serving to warm and soften the mixture, taking care that it doesn't dry out.

Raw Food Celebrations, by Nomi Shannon & Sheryl Duruz

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