Clean Detox Plan: Dinners

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Crabless Cakes with Salad

 

Ingredients

Serves 2-4

1 cup cashew pieces

1 cup coconut flakes

1 brown rice cake, crumbled

1/2 cups minced celery

1 yellow onion, peeled and chopped

2 medium carrots, shredded or finely minced

1/4 cup parsley, chopped or 2 tbsp dried

1 tbsp cashew butter (raw and organic if you can find it, almond butter will also work)

1 tsp sea salt

1/2 cup gluten-free flour

3 tsp paprika

1 small clove garlic, peeled

2 tbsp dulse or nori or kelp granules or flakes

1 tsp freshly ground pepper

Directions

Preheat oven to 350°F. Mix all ingredients together in a food processor, blending until all large pieces are broken up and you have a sticky, fairly well combined mixture. Grease a baking sheet with 1 teaspoon of coconut oil or olive oil and form the sticky mixture into uniform patties (roughly 4 inches in diameter), then bake in the oven for 8 minutes, turn over (should be golden brown on the bottom side) and bake another 7 minutes. Serve with organic stone ground mustard and/or raw sauerkraut.

Serve with a Hearty Salad.