I grew up loving mozzarella cheese sticks. The kind you would buy packaged in the frozen food section and cook in the oven, remember those? The hot cheese would often burn the roof of my mouth and stretch forever like rubber. Strange? Maybe. Back then I didn’t really have any idea about the health consequences of eating sleezy cheesy, cheese sticks until I started reading the nutrition facts, then reality set in. Oh no! Well friends, I have good news… cheese sticks are back and better than ever. Yeah, really. These cheese sticks are different, and superior in every way. They will make you jump higher, run faster and lift more (maybe not, but maybe so).
4 3/4 cup raw sunflower seeds, ground
1/2 cup fresh lemon juice
1/2 cup reduced sodium GF soy sauce OR 1/2 cup water plus 1 teaspoon sea salt
4 cloves garlic, peeled
Spread 1 cup of the ground sunflower seeds in a baking pan. In a blender, combine lemon juice, soy sauce, garlic and sunflower seeds. Blend until smooth. In a ziploc bag (trying not to buy any ziploc bags, so I used the bag the sunflower seeds came in. Worked just fine) cut off 1 corner of the bag and add dough mixture to the bag. Pipe out dough into 4 inch long strips and roll in the ground sunflowers seeds until covered evenly. Dehydrate 18-24 hours. Serve warm with raw marinara sauce.
Keeps well in an air tight container for 5-7 days in the fridge.
Raw Marinara Sauce
1 1/2 cups blended tomato (2-3 tomatoes)
1/2 cups fresh lemon juice
2 tablespoons GF soy sauce or 1-2 tablespoons water + 1/4 teaspoon sea salt, add more salt to taste
2 tablespoons olive oil
2 tablespoons chopped yellow onion
3 garlic cloves, peeled
1 cup sundried tomatoes
Combine all ingredients in a blender and blend until smooth. Serve along side raw nutzarella cheese sticks or with raw pizza.