Save the Tuna Salad + Whole Foods' plans for change
This past weekend I had the privilege of attending Dr. McDougall's Advanced Study weekend. It was an exhilerating experience, particularly since the roster of speakers was so interesting, including: John Mackey, CEO of Whole Foods; Dr. Doug Lisle, co-author of The Pleasure trap; and, of course, Dr. McDougall. I was also excited to see Chad Sarno (www.rawchef.com) as a speaker/demonstrator.
Chad is helping to coordinate a company-wide healthy eating initiative at Whole Foods and is the point person for the prepared foods department. Can't wait! Chad recently moved to Austin, TX from London, where he was Executive Chef and creator of the acclaimed SAF restaurant brand, featuring a raw foods/vegan cuisine and operated in London, Istanbul, and Munich.
During two fun demos, Chad shared with us many recipes and hints. This is just one of them!
Save the Tuna Salad
With permission - Recipe copyright Chad Sarno
1 cup sunflower seeds, soaked 10-12 hours (sunflower seeds were raw, I think)
1 cup almonds, soaked 10-12 hours (almonds weren't raw, but were unsalted)
2 TBSP fresh dill
2 TBSP fresh lemon juice
1-2 TBSP kelp granules (to taste)
1/2 tsp Celtic salt (or to taste)
2 TBSP pure maple syrup, or agave
1 tsp black pepper
1/3 cup minced celery
1/4 cup minced red onion
1/3 cup dill pickles, diced
Homogenize almonds and sunflowers in high powered blender. Hand mix in remaining ingredients.
He plated it on some beautiful looking heirloom tomato slices. It was delicious. Trust me.
Chad is helping to coordinate a company-wide healthy eating initiative at Whole Foods and is the point person for the prepared foods department. Can't wait! Chad recently moved to Austin, TX from London, where he was Executive Chef and creator of the acclaimed SAF restaurant brand, featuring a raw foods/vegan cuisine and operated in London, Istanbul, and Munich.
During two fun demos, Chad shared with us many recipes and hints. This is just one of them!
Save the Tuna Salad
With permission - Recipe copyright Chad Sarno
1 cup sunflower seeds, soaked 10-12 hours (sunflower seeds were raw, I think)
1 cup almonds, soaked 10-12 hours (almonds weren't raw, but were unsalted)
2 TBSP fresh dill
2 TBSP fresh lemon juice
1-2 TBSP kelp granules (to taste)
1/2 tsp Celtic salt (or to taste)
2 TBSP pure maple syrup, or agave
1 tsp black pepper
1/3 cup minced celery
1/4 cup minced red onion
1/3 cup dill pickles, diced
Homogenize almonds and sunflowers in high powered blender. Hand mix in remaining ingredients.
He plated it on some beautiful looking heirloom tomato slices. It was delicious. Trust me.
we were so lucky to be there for Chad's cooking demos and INCREDIBLE food! I snagged an extra helping as they were wheeling away the left overs!
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Yes, it was great, wasn't it? I really liked the faux sausage with the maple mustard too. I'll be making that one soon.
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