Mock Tuna – (Low Glycemic!)
Here we go! I’ve never measured any of this, so I really hope it’s accurate. Don’t go exactly by what I’m saying if you’re somewhat of an experienced raw fooder. More than likely you’ll know if you’re making too much sauce or not because carrots differ in size.
This is a delicious and super easy entrée (not to mention affordable) that you can keep in your fridge all week – it’s high in beta carotene, healthy fats, vitamin E, and is super easy to digest. Serve it in a lettuce leaf or on a raw cracker and you have a meal!
One last thing, don’t let the long list of ingredients be daunting. They are super simple and you don’t use that much of them… Ready? Let’s begin!
Yield: 5-6 Cups
Prep Time: With juicing = 20 minutes
Tools: You will need
4 Cups of Carrot Pulp (I would guess around 7-8 large carrots should do it or to be safe 1 – 2 lbs?)
1 Cup of Almonds
1 cup of Cashews
1-2 Tbsp lemon juice
½ tbsp Apple Cider Vinegar
1 Tbsp Flax oil
1 Tbsp Nutritional Yeast
Dash of Salt
Dash of xylitol or agave nectar
Dulse or sea-vegetable seasoning (like Braggs kelp version) to taste
*(optional) Spices to your liking – cayenne
½- 1 Cup of chopped (fairly small) celery (set aside)
- Juice Carrots and set pulp aside
- Combine remaining ingredients except celery in a high-speed blender and blend until smooth and creamy
- Add ‘mayo’ to your carrot pulp
- Stir in the celery
- Optional – You can add onions for more ‘tuna salad’ likeness and also more nutritional yeast to make it cheesier