Stuffed Peppers & A Chat About Spices

This one is easy easy easy, really tasty and filling!

It takes a little bit of thinking ahead due to soaking the walnuts for a couple of hours. Here's a little tip: before going to bed, choose one or two nuts/seeds to soak overnight in fresh water. Last night, I chose almonds and sunflower seeds (1 cup of each) and I'll make a sunny-almond pate to reflect the beautiful sun outside today.

So, for the recipe:

Walnut-Sundried Tomato Pate
serves 2-4

2 c walnuts, soaked for at least 2 hours and up to overnight (to release enzyme inhibitors and make for a smoother pate)
3/4 c sundried tomatoes, soaked 30 minutes (or tomatoes packed in olive oil from store)
1 Tbsp extra virgin olive oil (first cold pressed is mighty tasty)
1 tsp. celtic sea salt or himalayan rock salt
1 or 2 celery ribs, chopped finely
1/2 onion, chopped finely
1/4 cup chopped flat leaf (Italian) parsley

Optional: pinch cayenne

In a food processor, blend walnuts, sundried tomatoes, olive oil and salt until as smooth as possible. If you have a homogenizing juicer (like Champion), process walnuts and sundried tomatoes through with the blank screen. Put blended concoction in a bowl and hand mix the chopped celery, onion and parsley in. If making for just yourself, 1/2 this recipe.

This is full of those amazing Omegas from the walnuts!

Fill a hollowed red or yellow pepper with the pate and surround with field greens. Add a simple dressing of olive oil and salt on the greens as the pate is full of flavor!

A little note about spices

I know many people who think these recipes are too simple and feel like they need to compensate by adding more spices. I like to let the food speak for itself instead of covering the delicate flavors up with so many spices and herbs. You should be able to taste the walnuts, sundried tomatoes and delicate celery. Try the simple approach before adding all the spices. You'll be pleasantly surprised!

Anyway, if you want your children to try the foods that you're eating - I have found that the chef needs to simplify the recipes. Even get your children involved in making it and they are much more likely to eat it (or at least try it instead of automatically saying no). Allow them to taste the individual ingredients, give them some of their own ingredients and allow them to experiment with their own concoction. Yes, its a bit messy, but that's how they learn (and its a lot of fun to watch)!

NEXT POST: Digestive health and attaining optimal digestion (without all those colon cleanses!)