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Wow, the summer is flying by! It seems like it has been forever since we’ve had more than one day off in a row. This year has honestly been a whirl-wind.

Last week we were in Seattle for the week for a lab David had. I decided to go and just work from the hotel room for a change of scenery. We have not had much non-working/school time together this year so every chance we get counts. We returned this week and did have a couple hours to enjoy the White Rock Beach.
 
Happy Feet
 
We’ve been having a blast with the 21 Day Vegan Cleanse Challenge. Many of our suppers just look like the picture below.

I simply set up a ‘build your own’ Raw Food Lettuce Wrap Bar and enjoy. It’s great too that David can just pick up the left-overs and throw together a fast lunch for the next day. The No-Bean Hummus has been an awesome condiment!
 
Raw-Vegan-Falafel
 
Today I’m sharing with you Raw Falafels and Mango Chutney! The flavors of these foods are simply delicious. I love the combination of savoury, spicy and sweet. I hope you are having a great week and enjoy this recipe!

This recipe is raw, gluten free, vegan, spicy and sweet.

 
Raw Vegan Falafel
 

Raw Vegan Falafel and Mango Chutney

Prep time: 15 Minutes
Yield: Makes 3-4 Servings

Falafel Ingredients:

  • 3/4 Cup Sprouted Chickpeas (Ground in the food processor)
  • 3/4 Cup Raw Sunflower Seeds (Finely ground in the food processor)
  • 3/4 Cup Raw Almonds (Finely ground in the food processor)
  • 1/4 Yellow Onion (Diced)
  • 1/4 Cup Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1/3 Cup Nama Shoyu
  • 3 Garlic Cloves
  • 2 Tbsp Curry Powder

Mango Chutney Ingredients:

  • 2 Cups Chopped Mango
  • 2 Tbsp Fresh Lemon Juice
  • 1 1/2 Tsp Raw Apple Cider Vinegar
  • 2 Tbsp Stone Ground Mustard
  • 1/4 Tsp Salt
  • 2 Garlic Cloves (Peeled and crushed with the garlic press)
  • 1 1/2 Tsp Agave Nectar
  • 1 Bunch Chopped Fresh Cilantro
  • 1/4 Tsp Finely Chopped Red Bell Pepper
  • 1/4 Cup Finely Chopped Red Onion
  • 1/4 Tsp Cayenne Pepper

Falafel Directions:

  1. In a mixing bowl combine all falafel ingredients and mix thoroughly.
  2. Using a small ice cream scoop create falafel mounds.
  3. Note – I do not own a dehydrator so I enjoyed this recipe as-is. To create this recipe as the texture of falafels place mounds onto the dehydrator tray and dehydrate at 100 F for approximately 32 hours. Again, I enjoyed this recipe without using the dehydrator and just served these falafels in lettuce wraps with my Mango Chutney.

Mango Chutney Directions:

  1. In a mixing bowl combine all ingredients.
  2. Mix well and serve!

DAMY Members – 1 Serving is a great lunch option with lettuce wraps and a side salad.

Note – If you are a meat eater add 3 oz of protein to this meal.
 
Healthy Raw Falafel
 

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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