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BeLive's Mom's Stuffed Bells
Serves 4
This recipe was published in supermodel Carol Alt’s raw recipe book, The Raw 50. BeLive took his deceased mother’s stuffed bells recipe and converted it in 1999, when he was co-owner of Organica: The Living Cuisine in San Francisco. He channeled it from her heart, through his and to yours.
Ingredients:
Blend in a high powered blender:
4 C. soaked Truly Raw Cashews or Almonds
2 C. soaked Macadamia nuts
1 C. Sugar Plum or Cherry Tomatoes
1 C. Red Bell Peppers (Any color is acceptable except green)
1/2 C. Haas Avocado (preferred)
1/4 C. soaked dried Pineapple (soak 1 hr)
1/4 C. soaked dried Mango (soak 1 hr)
1/4 C. fresh Mango
1 1/4 C. fresh Cilantro
1/2 C. Mango water (from soaking dried Mango)
1/2 C. pineapple water (from soaking dried Pineapple)
1/4 C. chives
2 1/2 t. agave nectar
1 t. ground Cumin
1 t. dried Pomegranate Seeds (optional)
2 t. Pink, Celtic or Sea Salt
1 t. Habenjero pepper
~ If habenero is to hot, add 1/8 C. Anaheim peppers or for milder 1/8 t. Cayenne
Mix ingredients with blended ones:
1 C. chopped Cilantro
1 C. diced Colored Bell Peppers
1 1/2 C. diced fresh Mango
1/4 C. dried Pineapple (not soaked)
1/4 C. dried Mango (not soaked)
2 t. Pink, Celtic or Sea salt
1/2 C. chopped Red Onions
3/4 C. diced Sugar Plum or Cherry Tomatoes
Stuff the bell peppers with the filling and garnish with edible flowers if available.
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BeLive's Mayonaise
1/4 C. soaked Truly Raw Cashew
1/4 C. soaked Macadamias
2 T. of Lemon Juice
1 t. of Natural Choice Products Probiotic or 2 t. of Rejuvilac
1/4 C. Mild Cold Pressed Olive Oil
1 t. Pink, Celtic or Sea salt
1/4 C. Agave Nectar
Blend in high powered blender until it is mayonnaise consistency. Let sit uncovered in open air for 4-6 hrs and then cover and place in refrigerator until use.
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