Stuffed Marinated Romano Pepper with Macadamia Cheese

For our favourite creamy Macadamia cheese check out this video.

Sprouted buckwheat (optional): to make activated sprouted buckwheat, soak 1 cup of buckwheat overnight, then drain the soak water and place on a dehydrator tray with a silicon sheet. Dehydrate for 6 – 8h at 42oC or in the fan assisted oven on the lowest heat until dry and crispy. You can also buy sprouted buckwheat in health food stores.

PART 2

Cauliflower Rice:

1 small head or big of cauliflower 1 tsp garlic powder
1 tsp onion powder
1 Tbsp rice vinegar
few leaves of fresh rosemary
tsp of dried thyme
pinch of unprocessed sea salt.

Cut cauliflower into inch size chunks. Add to the food processor and process until you get rice size flakes (not too much, it will turn into a paste). Add rice vinegar, garlic and onion powders, salt and pulse gently. To make Macadamia cheese cauliflower rice mix in cauliflower rice with 1-2 tbsp of macadamia cheese (depending on how creamy/ light you want your filling to be). To assemble the dish, fill the half of the pepper with the macadamia cheese cauliflower rice mix. Serve it either whole, as it is, or cut it into sushi-like pieces or rings. Serve with fresh samphire, balsamic vinegar glaze, kale chips, pomegranate seeds and a generous sprinkle of activated buckwheat or other seed of your choice.