Last Bite
MOCK CHICKEN SALAD By Audrey Barron
Playing chicken
Makes 4 cups
By Audrey Barron Photo by Christina Richey
If spring has you craving light and fresh food to give your body a break from heavy winter dishes, this recipe will do the trick. I created this mock chicken salad recipe for those who don’t eat chicken or who don’t have access to grass-fed organic chickens to make the real thing. This recipe supports the farmers who grow the greens and herbs and utilizes the magic of nuts to provide a clean and simple animal-free protein. Serve it over fresh spring greens with your favorite dressing. Or, build a sandwich with your favorite bread, thin slices of tomato and avocado and the mock chicken salad. Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing and education. www.beofbliss.com
40
edible indy
¼ cup sunflower seeds, soaked 8 hours in water, then rinsed 1 cup cashews, soaked 8 hours in water, then rinsed 1 cup pecans 1 tablespoon fresh lemon juice 1 pinch of sea salt, to taste ½ teaspoon black pepper ½ teaspoon dried ground sage Half of an apple, cut into small cubes 1 celery stick, cut into thin slices 1 green onion, thinly sliced 1 teaspoon fresh sage, minced
1.
2.
Process sunflower seeds, cashews, pecans, lemon juice, sea salt, pepper and ground sage in a food processor. Stop to scrape down the sides of the food processor with a spatula to make sure ingredients process evenly. The mixture should be finely ground with small chunks. Put the nut mixture into a bowl and add the apple, celery, onion and fresh sage. Mix ingredients together by hand.
Spring 2012
