Friday, November 16, 2007

Day 13

Deviled "Eggs" (from
Serves 4

A no-cholesterol picnic treat. No salmonella to worry about either. A mellonballer helps make this one quick and easy.

1 or more zuccini, peeled, halved, shaped and scooped
1 batch eggcellent scramble
1 tablespoon grated horseradish
1 minced pickle
1 sprinkle paprica for tops
1 stalk celery (optional), chopped
sprinkle sea salt and pepper
2 artichoke hearts (optional)
parsely as garnish
¼ purple onion, chopped

Cut zuccini in half, then cut lengths about an inch. Cut around corners to shape like eggs if you like. Scoop out centers with small side of melon-baller. I made this recipe with sunflower seeds for this one. Add horseradish, pickle, and artichoke hearts to the food processor with the eggcellent scramble. Add chopped purple onion and celery.
Take melon-baller and scoop out the egg mixture and place in zuccini “eggs”. Top with paprica. You may want to oil the outside of the zuccini if it’s going to be a while before you eat them. Also grind a little sea salt onto zuccini to make it a little more tasty.
I put a couple of artichoke hearts in mine because they are supposed to be good for cleansing the liver. This could also be made with cucumbers but the zuccini have a more egg-like quality to them. I haven’t left these over night so I do not know if you can make them ahead.
I threw in a few cherry tomatoes and you can’t even tell they’re in there but they are good to eat for the lycopene. I also used a batch I had made of the eggcellent scramble that had pumpkin seeds on the top and I just blended them into the mix too.

Eggless Egg Salad (from - in place of eggcellent scramble)

½ cup pure water
juice from one small lemon, (I use some zest, too)
1 clove garlic
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cups raw cashews
½ teaspoon dry mustard
½ teaspoon turmeric, for color, add as needed
1 tablespoon apple cider vinegar

1. Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender or food processor, and blend until very smooth.
2. With a spatula, take the mixture from the blender and place in a medium sized mixing bowl.
3. Slowly stir in the mustard, apple cider vinegar, and turmeric until it reaches the color and flavor you desire.
4. Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing.
RawVee note: Add in chopped up celery for more texture, or jicama, onions, whatever you like. I pile it on fresh arugula. YUM!!!
Time to Make: Approximately 10 minutes Shelf Life: Keeps up to 5 days in the fridge if sealed in a tight container. You can make this ahead of time!

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