Most raw recipes I see need a lot of planning so you can soak your nuts (heh heh) in advance and whatnot, but this one can be prepared in a hurry. It tastes better after sitting for a few hours, but it’s still pretty good fresh from the pan.
From The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods by Lori Baird and Julie Rodwell. Used with permission.
1/2 cup almonds
1 1/2 cups flaw seeds
1/2 cup pumpkin seeds
1 cup celery juice (or water)
1/2 red onion, minced
1 cup finely shredded carrots
4 cloves garlic, crushed
1 tbsp sage
1 tbsp rosemary
Combine almonds, flax seeds and pumpkin seeds in a food processor and mix until it’s a big mess of powder.
Combine all ingredients in a bowl and stir well.
Press mixture into a loaf pan
For best results, let chill for 3 or 4 hours to allow flavours to merge