Purple Radish Ravioli

Ingredients: “Pastry”
28 slices of purple daikon radish (or use turnip or white daikon)
1/2 tsp. Himalayan salt

1 3/4 oz. cashews or macadamia nuts
3/4 oz. sunflower seeds
3/4 oz. pine nuts
1 tsp. lemon juice 2 TB nutritional yeast
30 fresh basil leaves
1/2 tsp. Himalayan salt
pinch of black salt (optional)
pinch of asafetida powder (optional)
1/4 tsp. psyllium husk powder

Detox Dressing
2 3/4 oz. cucumber
1 oz. avocado
1 TB olive oil
1/4 oz. fresh parsley
1/2 oz. cilantro
1/4 oz. fresh dill
1/2 oz. spring onion
1 oz. lemon juice
pinch of coriander powder
1/4 tsp. Himalayan salt
1/4 tsp. spirulina powder

Start by soaking the sunflower seeds and cashews for 6 – 8 hours. Slice the radishes into thin, circles, using a mandolin or sharp knife.
Sprinkle each slice with salt and leave them in the fridge for a few hours, to make the taste less sharp and allow them to be more pliable. Before using them, dry them with a paper towel or rinse them in a strainer if you want them less salty.
To make the filling, place all the ingredients in a food processor and blend into very small chunks. To make the ravioli, put the radish slices on a chopping board and place of small dollop (about a tsp.) of the filling onto each circle. Fold the radish slice over in half and seal the ravioli.
To make the dressing, blend all the ingredients in a blender until smooth. Serve on the side with the ravioli.

Recipe by Paulina Nienartowicz in Thrive Magazine