Almôndegas de tomates secos e amêndoas acompanhadas de legumes ao molho de castanha de caju e arroz integral com quinoa/ Dried tomatoes and almond balls served with rice, quinoa and veggies covered by cashew nut sauce

This is a delicious raw recipe (apart from the rice with quinoa) that is super easy and fast to make and delicious to taste! Not to mention all the good nutrients you will be given to your precious body.

Just in this simple recipe you will be nourishing your body with:

With the dried tomatoes: http://healthyeating.sfgate.com/health-benefits-eating-sun-dried-tomatoes-2314.html

With the almonds: https://draxe.com/almonds-nutrition/
With the cashew nuts: https://draxe.com/cashews-nutrition/

Not to mention the legumes and other ingredients!

Well, let's go to the tasty part! Here is the recipe for the almonds:

Receita das almôndegas: Tempo de preparo: 5 minutos Porções: de 6 à 8 almondegas Nível de dificuldade: Super fácil Ingredientes: • ¾ de Xícara de Amêndoas Hidratadas • 5 Metades de Tomate Seco Hidratado • 1 Colher de Sopa de Alecrim Seco (eu fiz sem) • 1 Dente de Alho Pequeno • 2 Tâmaras Sem Caroço • ½ Pimentão Vermelho • 3 Colheres de Sopa de Molho Tamari (eu fiz sem) • 1 Pitada de Pimentão Doce • 1 Pitada de Pimenta Caiena • 1 Pitada de Paprica Fumada (eu fiz sem) • 1 Colher de Sopa de Sementes de Cânhamo (eu fiz sem)

Almond balls recipe: Prep Time: 5 minutes Portions: 6 to 8 almond balls Difficulty level: Super easy Ingredients: ·       ¾ cup of hydrated almonds ·       5 halves of hydrated dried tomatoes ·       1 tbsp. of dry rosemary (I didn’t put it) ·       1 garlic head ·       2 dates without their seeds ·       ½ red pepper ·       3 tbsps. of Tamari sauce (I didn’t put it) ·       A pinch of sweet paprika ·       A pinch of chili pepper ·       1 tbsp. of hemp seeds (I didn’t put it)

This recipe belongs to Duarte Gonçalves: www.projetoalimentodesperto.pt

Esta receita pertence ao Duarte Gonçalves

Cashew nut sauce

Molho de castanhas de caju

1 cup of hydrated cashew nuts 1 tea spoon of curcuma Salt Pepper And any other spice you like. Such as: nutmeg, paprika, ginger, etc. Mix all the ingredients in a blender or mixer and just put over some legumes barely cooked or steamed. The least you cook your veggies, the more nutrients it will keep. That’s why it is important to pour the sauce with the cooker off and the veggies warm not hot. As this is an alive sauce.

1 xicara de castanhas de caju hidratadas por no mínimo 4 horas 1 c/c de curcuma Sal Pimenta Quaisquer outros ingredientes de sua preferencia, como: noz moscada, páprica doce, gengibre, etc. Bata todos os ingredientes num processador e despeje sobre os legumes levemente cozidos, ou cozidos no vapor. Quanto menos você cozinhar, mais nutrientes seus legumes vão guardar. Por isso, este molho deve ser posto sobre os legumes mornos e com o fogo já deligado, pois trata-se de um molho vivo!