Vegan and Raw/Vegan Paleo Friendly Recipes
After months of people asking me what paleo recipes are suitable on www.vegiehead.com, I have compiled them all on this page. All of these recipes are found in other categories. None of these recipes contain animal products- they are simply legume, grain and refined sugar free. You can add the protein of your choice to the vegetable dishes.
Hazelnut Chocolate Tart...
Makes one 35cm x 12cm tart
-220g hazelnuts
-30g shredded coconut
-40g raw cacao powder
-50g raw coconut sugar
-2 tbsp coconut oil
-pinch of salt
-1 x can full fat coconut cream
-280g 85% Dark Chocolate, broken
-Fresh berries to serve
-Preheat oven to 180ºC
-Lightly grease your tart pan with coconut oil and set aside
-Process hazelnuts and shredded coconut together in a blender until it becomes a fine meal
-Add the cacao powder, the coconut sugar, coconut oil and salt, and blitz again until combined
-Press into your tart pan and bake for 10-15 minutes; set aside to cool
-In a small saucepan, bring the coconut cream to a gentle simmer, and add broken chocolate
-Stir continuously until smooth and velvety and pour into tart pan
-Refrigerate for 2-3 hours then top with berries and serve
Mango, Blueberry and Almond Smoothie...
Serves 1
Blueberry layer
-1 cup blueberries
-1 cup coconut water
-1/2 cup ice cubes
-1 tsp Matcha green tea powder (optional)
-1 tbsp Green Superfoods Powder
-1 tsp chia seeds
Mango layer
-Flesh of 1 mango
-1 frozen banana
-1 cup almond milk
-1 tsp mesquite powder
-1 tsp almond butter
-Blend layers separately
-Pour blueberry layer into glass or jar
-Gently spoon mango layer on top so it doesn't mix
-Give it a swirl and slurp with your glass straw!
Ps. Did you know that one glass straw replaces thousands of plastic straws? It doesn't leave that funny taste in your mouth, and best of all, made from super tough borosilicate glass (like pyrex) so will last forever!
Spicy Avocado Soup...
Serves 2
-1 Avocado, flesh only
-1 cup baby bok choy
-1 medium sized cucumber
-1/2 cup parsley
-Juice from one lemon
-! tsp lime juice
-1 tsp MicroOrganics Green Nutritionals Green Superfoods Powder
-1/2 red chilli, seeds removed
-1/2 tsp freshly grated ginger
-1 tsp Barley Miso Paste
-1/2 cup filtered water
-1 cup fresh coconut water (or more filtered water)
To serve
-1 tsp black sesame seeds
-Mung bean sprouts
-Extra parsley
-Blend all ingredients together, using more or less water to desired consistency.
-Serve immediately with garnishes
Roasted Sweet Potato with Coconut Basil Pesto Pasta...
Serves 2
-1 cup fresh basil
-1/2 cup coconut flesh (or 1/2 cup dried, soaked in water and drained)
-Juice from 1 lemon
-Olive oil, used to desired consistency
-Freshly ground black pepper
-2 cups roasted sweet potato (you can use any leftover roasted veg you have as well)
-2 zucchinis, spiralised and sprinkled with salt
-1 cup mixed salad greens
-In a food processor or blender, process the basil, coconut, lemon juice and olive oil
-Taste and adjust to taste- add a pinch of salt if you like, pepper, more lemon juice or more basil
-Rinse zucchini pasta well, then massage the pesto into the noodles
-Toss with roasted sweet potato and salad greens
Dreamy Strawberry Mousse...
Serves 2
-1 ripe avocado
-2 1/2 cups fresh strawberries
-1 tsp chia seeds
-2 medjool dates, pitted
-1 tbsp coconut cream
Toppings
-Raw cacao nibs
-Shredded coconut
-Goji berries
-Fresh blueberries
-Blend avocado, strawberries, chia seeds, dates and coconut cream together
-Spoon into cute little dessert glasses and garnish with desired toppings
-Eat immediately or allow to set in the fridge for an hour
Brain Food Smoothie
-Serves 2
-Flesh and water from one young Thai coconut (plus a little extra water if needed)
-Flesh from one avocado
-2 cups strawberries, stems and all
-1 medjool date
-1 tbsp goji berries
-2 tsp chia seeds-1/4 tsp ground cinnamon
-1 tsp flax seed oil
-Blend for one minute or until smooth and creamy-Stir flax seed oil in (don't blend!)
-Serve immediately
Raw Raspberry Jam....
Makes approx 2 cups
-500g fresh or defrosted raspberries (or any berries on hand)
-1/4 cup coconut sugar (or to taste)
-1/2 cup chia seeds
-Blend or mash berries and add coconut sugar
-Stir through chia seeds and allow to set for an hour or overnight
-Store in sterilised jars and keep in the fridge
-Excess jam can be stored in the freezer in zip lock bags
-Use in place of regular chia seeds as your egg replacer
Optional ingredients and jam ideas:
-1/2 tsp fresh vanilla bean paste
-1 tbsp lemon juice
-Strawberry/mint
-Raspberry/vanilla
-Cranberry/orange peel
-Strawberry/peppercorn
-Blueberry/raw cacao powder
Double Chocolate Chi Coconut Smoothie
Serves 1
-1 cup Chi Coconut Water
-1/2 cup almond milk
-1 frozen banana, broken into quarters
-1 tbsp raw cacao powder
-1 tbsp raw cacao nibs
-1 tsp maca powder (optional)
-1/2 tsp pure vanilla paste/essence
-1/2 tsp cinnamon
-Blend all ingredients together until smooth
-Top with desiccated coconut and extra cacao nibs
Gluten Free Coconut Pancakes...
I was lucky enough to be able to try some of the incredible Ceres Organics products-check them out in your local Health Food Store, Leo's Fine Foods or Maxi Foods!
Serves 4
-1/2 cups Ceres Organics Buckwheat flour
-1 cup Ceres Organics Coconut flour
-2 heaped tsp gluten free baking powder
-1/2 cup Ceres Organics Desiccated Coconut
-1 tbsp ground cinnamon
-1 tsp Ceres Organics Almond Butter
-3 1/2 cups Ceres Organics coconut milk
-1 tsp chia seeds soaked in 3 tbsp water
-1/2 cup coconut sugar
-Ceres Organics Coconut oil to cook
-Ceres Organics Shredded Coconut flakes, sliced banana, berries and agave/maple syrup to serve
-Warm a non-stick pan over a high heat
-In a large mixing bowl, sift buckwheat flour, coconut flour and baking powder, add desiccated coconut, cinnamon and combine
-In a separate bowl, whisk together almond butter, coconut milk, chia seeds and coconut sugar
-Add the wet to dry ingredients and mix well; do not over stir. It will be a thick mix.
-Lower heat and add a small amount of coconut oil to pan
-Ladle a few spoonfuls onto the pan, and cook for 2-3 minutes until browned, then carefully flip
-Continue until the mix is used, keeping the cooked pancakes warm in a low oven
-Serve with coconut flakes, banana, berries and syrup
Baba Ganoush...
Makes approx 2 cups
-1 large eggplant
-1/4 cup tahini
-1/2 cup Coyo Coconut Yoghurt
-1/2 cup lemon juice
-2 garlic cloves
-1/2 tsp ground cumin
-1-2 tbsp good quality extra virgin olive oil
-Salt to taste
-Preheat oven to 200ºC
-Prick eggplant all over with a fork, and place on baking tray
-Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside
-When eggplant is cool enough to handle, slice and scoop out flesh
-Place all ingredients except oil in a blender, and process until smooth
-Plate up, and drizzle with olive oil
-Serve with my Crispy Kale and Pumpkin Croquettes
Roasted Eggplant Salad...
Serves 2
-2 cups pumpkin, cubed
-2 eggplants
-2 zucchinis
-1 spanish onion, sliced finely
-1 cup cherry tomatoes, quartered
-2 cups baby spinach leaves
Dressing
-Juice 1 lemon
-3 tbsp good quality extra virgin olive oil
-1 garlic clove, minced
-Salt and pepper to taste
-Preheat oven to 200ºC
-Arrange the pumpkin on a baking tray, prick the eggplant and zucchini with a fork, and bake for 45-60 minutes, until the pumpkin is tender, and the eggplants and zucchinis are soft inside
-When they are cool enough to handle, slice them down the middle and scoop out the flesh
-Roughly chop the cooked eggplant and zucchini and set aside
-In a large bowl, mix the sliced onion, cherry tomatoes and spinach leaves together
-Gently toss through the cooked pumpkin, eggplant and zucchini
-Whisk together the dressing ingredients and drizzle over just before serving
Crispy Kale and Pumpkin Croquettes...
Makes 8 Croquettes
-4 cups diced pumpkin
-1 tsp coconut oil
-1/2 cup kale, torn into bite sized pieces
-1/2 cup almond meal
-1 tbsp chia seeds
-1 tbsp sesame seeds
-Pinch of salt and pepper to taste
-1 tsp chilli flakes (optional)
-1/2 tsp cumin powder
-1 tsp turmeric
-Pre-heat oven to 200ºC
-Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes
-Bake pumpkin for 45-60 minutes or until tender
-When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds
-Stir in salt, pepper, chilli flakes, cumin and turmeric
-Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale
-Use a little bit more mix to cover the kale, and continue until finished
-Bake for 15 minutes on an oven tray until firm
-Serve with green salad and dip
Peace Pops....
Makes 8 peace pops
Base pop mix:
-560g coconut cream
-1/4 cup almond milk
-1 medjool date
-1/2 vanilla bean pod, scraped
Flavours:
-1 1/2 cups diced, fresh pineapple
-6 yellow flesh peaches, pitted
OR
-1 cup blueberries
-1 cup raspeberries
-1/2 banana
To decorate:
-Edible flowers
-Shredded coconut
-Raw cacao nibs
-Diced fruit
-Dehydrated banana
-Passionfruit pulp
-Blend together base mix and your choice of flavours (I did half/half!)
-Decorate popsicle mould or paper cups- line the inside with edible flowers, pour shredded coconut and cacao nibs on the bottom, or stir through passionfruit pulp- let the kids go wild!
-Pour into popsicle moulds or paper cups
-Freeze for 3 hours, or overnight
-Slurp and lick on a sunny afternoon
Chocolate Chia Balls....
Makes 12 balls
-1/2 cup raw almonds
-1/2 cup raw walnuts
-5 medjool dates, pitted
-2 tbsp melted coconut oil
-1/2 cup raw cacao powder
-2 tsp maca powder
-1/2 cup amaranth puffs
-Chia seeds to roll
-In a food processor/blender, crush the almonds and walnuts into a fine meal
-Add dates, coconut oil, cacao and maca powder, and blend until smooth
-Using the reverse function, or in a bowl, stir through the amaranth puffs
-Roll into balls, then coat in chia seeds- you want the balls to stick together; if they don't wet your hands and roll again!
-Store in the fridge
Thai Red Curry....
Serves 4
Paste:
-3 shallots
-10 cloves garlic
-2 stalks lemongrass (white part only)
-1 inch ginger, peeled
-1 inch galangal, peeled
-Zest of 1 kefir lime, or 1 lime
-1 tsp coriander seeds, lightly toasted
-1 tsp white pepper seeds, lightly toasted
-5-10 Red 'Birds Eye' chillies (depending on how hot you like it)
-Juice of 1 lime
-1 cup loosely packed coriander
Curry:
-1 tbsp coconut oil
-2 cups coconut cream
-1-2 cups water
-1 cup broccoli florets
-1 cup sweet potato
-1 cup diced eggplant
-1 cup sliced mushrooms
-1/2 cup freshly shelled peas
-1 tsp raw coconut sugar
-1 tsp vegetable stock powder
-1 tsp ground turmeric
-4 kefir lime leaves, torn
-Extra coriander to serve
-In a food processor or blender, add all of the paste ingredients and pulse until a it becomes a smooth paste
-Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
-When paste becomes fragrant, add coconut cream, water (start with 1 cup and add extra as needed) and vegetables
-Bring to a gentle simmer, then stir in the coconut sugar, stock powder, turmeric, and torn kefir lime leaves
-Simmer for 15 minutes, or until vegetables are soft, then serve with kelp noodles
-Garnish with extra coriander and a few slices of chilli
Pumpkin Stuffed Mushrooms....
Makes 12 Stuffed Mushrooms/1 cup Pumpkin Filling
-2 cups diced pumpkin
-3 cloves garlic
-1 tsp cumin seeds
-1 tsp caraway seeds
-1/2 tsp ground cumin
-1/2 tsp ground nutmeg
-1/2 tsp rock salt
-1 cup fresh coriander
-Juice of 1 lemon
-2 tbsp extra virgin olive oil
-12 swiss brown mushrooms, stems removed
-Extra coriander to garnish
-Preheat oven to 200ºC
-Spread out pumpkin evenly on a baking tray, and roast pumpkin and garlic until soft; about 40 minutes, turning regularly
-Meanwhile, in a small pan, toast the cumin seeds and caraway seeds over a medium heat- for about 30 seconds
-Place roasted pumpkin, garlic, cumin and caraway seeds, ground cumin, nutmeg, salt, coriander, lemon juice and half of the olive oil in a blender, and process until smooth
-Stuff the mushrooms with the pumpkin filling, and bake in an oven proof dish for 30 minutes
-When cooked, allow to cool, drizzle with extra olive oil and coriander
-Serve with a large green salad
Layered Vegetable Bake...
Serves 2, easily doubled
-2 tsp coconut oil
-1 zucchini, sliced finely, lengthways with a mandoline
-1 medium eggplant, sliced as above
-1 medium sweet potato, sliced as above
-5 large tomatoes, diced
-1 cup water
-1/2 cup fresh basil
-1 clove garlic, minced
-Pinch coconut sugar
-Pinch salt and fresh pepper
-Vegan cheese of choice (optional) OR my creamy cashew cheeze sauc
-Pre-heat oven to 180ºC
-Line a Kitchenware Direct Terrine Dish with baking paper
-Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them
-Rinse well then heat a non-stick pan
-Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side or until soft
-Set aside and drain on paper towel
-In a blender or food processor, pureé the tomatoes, water, basil, garlic, sugar and salt/pepper to taste
-Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini
-Cover with sauce and repeat
-Do this until the vegetables and sauce have been used, then top with vegan cheese or cheeze sauce if using
-Bake for 30-45 minutes or until the vegies are nice and soft, and the cheeze is melted!
No bake 'Nutella' Slice...
Makes 12 squares
-1 cup raw hazelnuts
-1/2 cup raw cacao powder
-2 tbsp coconut sugar
-1/4 tsp hazelnut extract (optional)
-1/2 cup melted coconut oil
Ganache topping
-2 tbsp raw cacao powder
-1 tbsp melted coconut oil
-1 tsp coconut sugar
Slice
-Pulse the hazelnuts in a blender or food processor- just until they are crushed
-Add the raw cacao powder, sugar, hazelnut extract if using and coconut oil
-Blend again, until everything is mixed, and ensure that the mix is wet enough. Add extra coconut oil if you need too; it should be moist and easy to stir
-Line a small tray with cling wrap and gently press the mixture in
-Pop in the freezer for 15 minutes while you make the ganache
Ganache
-Whisk the cacao powder and coconut oil together until smooth
-Pour on top of the slice, sprinkle with the coconut sugar and store in the freezer until ready to serve
Raw Caramel Slice...
Makes 8 slices or 16 squares
Base
-1 cup raw macadamia nuts
-2 tbsp raw cacao powder
-1 vanilla bean pod, scraped
-1 tbsp coconut sugar
-1/4 cup melted coconut oil
'Caramel' Filling
-2 cups raw cashews, soaked for 4 hours
-2 tbsp melted cacao butter
-1/2 cup coconut oil
-2 medjool dates, pitted
-1 tbsp raw Maca powder
-Tiny pinch sea salt
-1 tbsp coconut sugar
Ganache Topping
-2 tbsp raw cacao powder
-2 tbsp melted coconut oil
-1 tsp coconut sugar
-Line an 8 x 4" loaf pan/tray with cling wrap
Base
-In a blender, process the macadamia nuts until they become a fine flour
-Add remaining ingredients, then spoon into tray and press down
-Pop into the freezer for 15 minutes and clean blender
Filling
-Drain cashews, then blend all ingredients together until smooth
-Pour on top of the base and freeze for a further 15 minutes
Topping
-Whisk cacao powder and oil together until smooth- you may need to add more coconut oil depending on how thin or thick the ganache is
-You can add 1 tsp coconut sugar if you desire, as it is quite bitter
-Top the slice with the ganache and store in the refrigerator until ready to slice and serve
Healthy Harissa Roasted Vegetable Salad....
Serves 2
-1 cup red or white quinoa, cooked and cooled
-2 candy-stripe beetroots, quartere
-1 cup diced pumpkin
-1 zucchini, diced
-1 cup eggplant, diced
-1 red onion, quartered
-1 small red capsicum, sliced
-4 cloves garlic, peeled and roughly chopped
-2 tbsp melted coconut oil
-1/2 tsp ground cumin
-1/2 tsp ground turmeric
-1/2 tsp Hasrissa spice powder
-1/2 cup fresh parsley
-1/2 cup fresh coriander
-Preheat oven to 200ºC
-Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
-Drizzle it over the diced vegetables and toss to combine
-Bake in an oven proof dish for 45 minutes, or until tender
-Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice
Blueberry Choc-Nut Bars.....
Makes about 12 bars
-1/4 cup hazelnuts
-1/2 cup sesame seeds
-1/2 cup almonds
-1/4 cup pecans
-1/2 cup tahini
-1/2 cup Coco Jam (or mix raw coconut sugar with 1/2 cup boiling water)
-1/2 cup amaranth puffs
-1 cup almond meal
-1/2 - 1 cup frozen blueberries
-250g 80% cacao chocolate
-Preheat oven to 150ºC
-In a food processor, pulse the hazelnuts, sesame seeds, almonds and pecans until they are roughly chopped
-In a small saucepan, gently heat the tahini and Coco Jam; make sure it doesn't burn! We just want to heat it enough to make it runny
-In a large bowl, mix the crushed nuts, amaranth puffs and almond meal together
-Pour the tahini/coco jam on top and stir well to combine
-Fold in the frozen blueberries, and then flatten on baking paper in a heat proof dish
-Bake for 15 minutes, and while they are still in the dish, slice them into bars
-Allow to cool completely
-Melt the chocolate over a double boiler and coat the slice evenly
-Pop into the fridge to set, then re-slice with a hot, wet knife
-Store in the fridge; will keep for a week!
Zucchini, Coriander and Cream Cheese Fritters...
Makes 8 fritters
-1 1/2 cups quinoa flour
-2 tbsp nutritional yeast flakes
-1 tsp baking powder
-1 tsp coriander seeds, ground (or simply ground coriander)
-1/2 tsp cumin powder
-2 medium zucchinis, grated
-1/2 cup vegan cream cheese (or plain soy yoghurt)
-1/4 cup water
-Chilli flakes, optional
-Salt and pepper to taste
-In a large bowl, mix all ingredients together; you may need to add a little bit more water if it's too dry
-Form into balls using your hands
-Cook over a medium heat in a non-stick pan for 3-6 minutes on each side, flattening out with a spatula
-Flip onto a plate and serve warm with sweet chilli sauce
Lemon Roasted Artichokes...
Serves 3-4 as a perfect appetizer
-3 whole artichokes (choose fresh, green ‘chokes)
-8 garlic cloves, diced into very small pieces
-Juice of 2 lemons
-2 tbsp Grapeseed oil
-1/2 - 1 tsp rock salt
-Preheat oven to 200ºC
-Carefully cut the stem off the artichoke- it needs to sit flat on a baking tray
-Chop off the top 1/3 of each artichoke so you can see the inner, tender leaves
-Gently peel back the outer leaves to separate them
-Sit each artichokes on a large square of foil, and stuff the finely diced garlic into random ‘pockets’
- Drizzle with a small amount of grapeseed oil and a generous amount of lemon juice
-Sprinkle with rock salt, then wrap tightly in foil
-Repeat with remaining artichokes and roast for 45-55 minutes
-Unwrap them carefully, and serve with extra lemon wedges and a mezze of olives, sundried tomatoes and homemade dips
-Delicious!
Vegan Terrine...
Zucchini, Beetroot and Pumpkin Terrine with Cashew Cheese
Makes one small terrine dish
-1 large zucchini, sliced thinly lengthways with a mandolin
-1 tsp safflower oil
-1 cup of my roasted beetroot dip (recipe below)
-2 cups butternut pumpkin, diced
-1 cup cashew cheese (recipe below)
-In a fry pan, gently cook the zucchini strips in the safflower oil until they are soft and begin to look translucent
-Allow to cool on paper towel
-Meanwhile, steam the pumpkin until soft, then mash until smooth, allow to cool
-Line the terrine dish with cling wrap and leave ends overhanging
-Gently lay the cold zucchini strips along the bottom, overlapping it
-Spoon the cashew cheese onto the zucchini strips and press flat
-Next, the mashed pumpkin and then the beetroot dip
-Layer with the remaining zucchini, ensuring to overlap the strips
-Cover loosely with cling wrap and terrine dish lid, and refrigerate overnight
-When ready to serve, remove carefully from terrine dish, using the overhanging cling wrap
-Carefully slice with a very sharp knife, and plate up gently with a spatula
-Best served at room temperature
Cashew cheese recipe
Makes about a cup
-1 cup raw cashews, soaked overnight, in 2 cups water
-1 cup water, extra
-1 tsp nama shoyu
-1/2 tsp apple cider vinegar
-Pinch of himalayan sea salt
-Drain and rinse soaked cashews well
-In a high powered blender, process the all ingredients until smooth
-Using a nut milk bag or cheese cloth, strain the cashews well, then using 2 heavy plates, squash the 'cheese' until all the liquid is gone
-You can leave the cheese overnight if you like- just keep it in the fridge and let it drain over a large bowl
Roasted Beetroot Dip
Makes about a cup
-2 large beetroots, peeled and quartered
-1 garlic clove
-1 tbsp lemon juice
-1 tsp cumin powder
-1 tbsp good quality olive oil
-1 tbsp vegan sour cream (optional)
-Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
-Unwrap and allow to cool before handling
-Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
Choc-coconut Nice Cream with Raw Chocolate Coated Bananas
Serves 4
-3 cups frozen coconut flesh (about 6 young thai coconuts) OR 2 cups extra frozen coconut cream
-1 cup frozen coconut cream (freeze coconut cream in ice cube trays or in small individual freezer bags)
-2 tbsp raw cacao powder
-2 medjool dates, pitted
-1 vanilla bean pod, scraped
-Using a high powered blender, blend the flesh and/or coconut cream until smooth
-Add cacao powder, dates and vanilla bean and blend until combined
-Serve immediately with crushed walnuts, shredded coconut and a Chocolate Coated Banana (recipe below)
Raw Chocolate Coated Bananas
-Serves 4
Make ahead of time, and even double the batch so you always have some on hand to serve- little kids love it!
-2 large bananas; not overly ripe
-2 tbsp coconut oil
-2 tbsp raw cacao powder
-1 tsp raw coconut sugar
-Scant ¼ tsp salt
-Slice the bananas in half lengthways, and then cut in halves
-Over a gentle double boiler, melt the coconut oil, and then add the coconut powder, sugar and salt; whisk well
-Dip each banana slice into the chocolate, and lay gently on tray lined with baking paper
-Continue until all bananas are coated, and freeze for 10 minutes
-If there is any chocolate mix left, you can double dip the bananas and refreeze
-Serve with Choc-coconut Nice Cream or eat them alone
Roasted Creamy Beetroot Soup....
Serves 2
-6 medium sized beetroots, halved; choose beets with bright green leaves, and firm, unwrinkled skin
-2 medium sized purple carrots, roughly chopped
-1 tsp rock salt
-4 cloves of garlic
-1 tsp cumin seeds
-2 tbsp coconut cream
-1 tsp ground cumim
-2 ½ cups water
-Preheat oven to 200ºC
-Fill a large soup pot with cold water and add the beets, carrots and rock salt
-Bring to a boil, then simmer for 10 minutes
-Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat
-On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender
-Carefully peel the garlic when it is cool, then using an immersion blender or blender, add the garlic, beets, carrots, coconut cream, ground cumin and water
-Blend until smooth, and serve warm with a fresh sprig of rosemary
Garlic and Basil Cauliflower Pizza...
Makes 1 12" Pizza
Base
-1 1/2 cups finely chopped cauliflower
-3/4 cup almond meal
-1 tbsp nutritional yeast
-1 garlic clove, minced
-1 tsp dried basil
-Pinch salt
-2 Chia seed 'eggs' (2 tbsp chia seeds in 2 tbsp water) or 2 egg replacers
Topping
-2 tbsp passata or tomato paste
-1/2 cup finely sliced mushroom
-1/2 cup halved olives
-1 small zucchini, sliced finely
-1/4 cup sliced cherry tomatoes
-Parsley to garnish
-Preheat oven to 180ºC
-Process or blend the cauliflower until it becomes a fine 'rice'
-Rinse the processed cauliflower in hot water
-Allow to drain very well, and pat dry using a clean cloth or paper towel
-In a large bowl, mix the dried cauliflower, almond meal, nutritional yeast, minced garlic, basil, salt and 'eggs'
-Use a little bit of coconut oil to grease a pizza tray, then put the cauliflower 'dough' in the centre
-Push out to the edges, trying to keep it as level as possible
-It won't be sticky; but it shouldn't be too wet either
-Bake for 20 minutes or until crispy
-Top with passata, and vegies, and bake for a further 10 minutes
*This pizza isn't like a 'normal' pizza; there is no flour/gluten to hold it together
**If you haven't dried your cauliflower enough, you may find that it takes longer to cook
Super Alkalising Soup....
Serves 4
-1 tsp coconut oil
-1 onion, diced
-2 cups sweet potato
-1 large zucchini, diced
-2 celery stalks, finely sliced
-1 cup roma tomatoes, diced
-6 cups purified water
-2 cups kale, shredded
-1 cup parsley, chopped
-1 cloves of garlic, minced
-1/2 inch ginger, grated
-1 tsp turmeric powder
-1 tbsp miso paste
-Juice of 1 lemon
-Heat coconut oil in a large pot, and sauté onion until soft
-Add sweet potato, zucchini, celery, tomatoes and water
-Bring to a boil, then simmer for 20 minutes, or until sweet potato is tender
-Add kale, parsley, garlic, ginger and turmeric powder and stir gently
-Take soup off the heat and leave to sit for 10 minutes
-Add miso paste and lemon juice, stir well
-Serve with steamed greens
Mushroom and Vegetable Stroganoff...
Stroganoff purists will have my head for this recipe; but believe me, it's worth it!
Serves 2
-1 tbsp coconut oil
-1 tsp white peppercorns
-2 tsp coriander seeds
-1 large onion, diced
-2 shallots, diced
-3 garlic cloves, minced
-1 small red chilli (optional)
-250g button mushrooms, sliced
-1 cup coconut cream
-1 1/2 cups water
-1 cup zucchini, diced
-1 carrot, sliced finely
-1/4 tsp ground nutmeg
-1 tsp ground turmeric
-1 tsp Tamari (optional) or Nama Shoyu (optional)
-In a large pot, heat the coconut oil, and sauté onions until soft
-Using a motar and pestle, grind in order; peppercorns and coriander seeds, until they are a fine grind
-Add the onion, shallots, garlic and chilli, and mash them into the pepper and coriander seed mix (it doesn't need to be as thin as a paste, but should be combined. You can blend it if you need to)
-Cook the stroganoff 'paste' until fragrant; about 3 minutes
-Add the mushrooms and sauté for 10 minutes, or until soft, and have reduced in size
-Pour in the coconut cream and water, zucchini and carrot
-Bring to a boil, then simmer for 25-30 minutes, until carrots are cooked
-Add the nutmeg, turmeric and tamari/nama shoyu if using
-Serve over cauliflower mash and top with fresh parsley
Serves 2
-1 onions, diced
-1 garlic cloves, minced
-1 tsp freshly grated ginger
-1 tsp freshly grated turmeric
-1 small red chilli, diced (seeds optional)
-1 can diced tomatoes
-1 large carrot, sliced finely
-1 1/2 cups water
-1 cup coconut cream
-2 roma tomatoes, quartered
-1 tsp dried basil
-Salt and pepper to taste
-1/4 cup fresh parsley, torn
-Saute onions and garlic until soft, then add ginger, turmeric and chilli
-Add diced tomatoes, water, carrot, coconut cream and roma tomatoes
-Bring to a boil and simmer for 15 minutes or until carrots are soft
-Using a stick blender or processor, puree until smooth (process in batches, and be careful of the steam!)
-Season with some salt and pepper, dried basil and fresh parsley
Cacao Coconut Rough....
Makes 8 squares
-1/2 cup raw almonds
-3/4 cup coconut oil, melted
-1 tbsp coconut butter OR 1 tbsp almond butter
-1 cup shredded coconut
-1 1/2 bananas
-1/4 raw cacao powder
-Line a small, rectangle baking tray with baking paper
-In a high powered blender or food processor, blend the almonds until they become a fine meal
-Add the melted coconut oil, coconut or almond butter, shredded coconut and bananas
-Blend until smooth, then press 3/4 mixture down into the tray
-With the remaining mixture, add the cacao and stir well
-Pour on top, and freeze for 15 minutes
-Cut into squares and freeze until ready to serve
Sweet Potato Rosti Stack...
Serves 2
-1 large tomato, sliced
-1/2 medium eggplant, sliced thinly
-2 small yellow squash, sliced thinly
-1 large sweet potato, (unpeeled if organic), grated finely, or pulsed in a food processor/blender
-Pinch of Himalayan sea salt
-Pinch ground cumin
-2 tsp coconut oil + 2 tsp melted coconut oil
-1 tbsp chia seeds, soaked in 2 tbsp water (or 2 egg replacers) OR 2 tbsp coconut flour
-2 cups baby spinach leaves
-Squeeze grated sweet potato to remove excess moisture and allow to drain in a colander
-Grill the eggplant, squash and tomato over a medium heat, and keep warm
-Mix the sweet potato, cumin, salt, chia seeds (or coconut flour) and coconut oil together in a large bowl
-Take a fist sized amount and give the mix one last squeeze then:
-Using cooking rings (or roll them into balls then flatten), cook the Rosti on one side for 8-12 minutes over a medium heat; how quickly it cooks depends on it's thickness
OR
-Fill a medium sized skillet pan with the entire mix, and cook for 15-20 minutes then flip it all at once (use a plate and a friend to help you flip it!)
-Wilt the spinach over medium heat and squeeze with 1/2 lemon and freshly cracked pepper
-Serve the vegies and rosti stacked high
*The rosti may crumble; with no eggs it won't stick together like a normal rosti, however the coconut flour does hold it together well
**Be gentle when flipping
Creamy, Dreamy Hot Chocolate...
Serves 2
-1/3 cup coconut milk
-2 tbsp raw cacao powder
-2 tsp coconut palm sugar
-1 tsp vanilla bean paste
-1/4 tsp ground cinnamon
-2 cups water
-Whisk all ingredients in a small saucepan
-Bring to a gentle simmer and whisk again
-Pour into mugs and sprinkle with extra cinnamon
Optional
-Grated orange zest
-1 tbsp nut butter (almond/hazelnut)
Vegie Head Vegetable Pie...
Serves 4
-1 tbsp coconut oil
-2 leeks, white part only, sliced finely
-1 cup finely diced eggplant
-1 carrot, diced
-1 cup button mushrooms, sliced finely
-1 can crushed tomatoes
-1 tbsp tomato paste
-1 tsp nama shoyu (optional)
-1/2 cup peas
-1/2 tsp dried rosemary
-2 bay leaves
-Pinch smoky paprika
-Cracked pepper
For the topping
-1/2 head cauliflower
-1/2 cup diced sweet potato (optional)
-In a large soup pot, heat coconut oil
-Sauté leeks until soft, then add eggplant, carrot, mushrooms and crushed tomatoes
-Simmer on high, and add a few tbsp of water if the liquid gets too low
-Add tomato paste, nama shoyu, peas, rosemary, bay leaves and paprika and simmer until carrots are soft; about 20 minutes
-When the vegetables are soft and the sauce has thickened, take off heat and set aside
-Heat oven to 200ºC
-Steam sweet potatoes for 10 minutes, and then add cauliflower and steam for another 10
-In a blender, process sweet potato and cauliflower until smooth
-Pour the stew into a heat proof dish or ramekins
-Top (or pipe) the stew with the cauli/potato mash and bake for 25 minutes
-Serve with freshly cracked pepper and steamed greens
Roasted Vegetable and Quinoa Salad....
Serves 2
-1 cup red or white quinoa, rinsed and drained
-2 1/2 cups water
-1 small red chilli, sliced and de-seeded
-1 purple carrot, sliced
-1 carrot, sliced
-1 zucchini, sliced
-1 Spanish onion, quartered
-4 slices of butternut pumpkin
-2 cups mixed greens and herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts)
-Juice of 1/2 lime
-Fresh pepper
-Black sesame seeds
Optional:
-Good quality extra virgin olive oil
-Tahini
-Fresh hommus to serve
-Pre heat oven to 200ºC
-Roast vegetables for 50-60 minutes or until cooked, but not too soft
-In a large pot, cook the quinoa in the 2 cups of water for 15 minutes
-Add the chilli and cook with the quinoa
-Drain the quinoa and chilli, and rinse under cold water (or allow to cool at room temperature)
-In a large bowl, toss the quinoa with the greens and lime juice
-Add the roasted vegetables and gently mix, layering the pumpkin on the top
-Sprinkle with the sesame seeds
-Serve with fresh pepper, olive oil, tahini and hommus
Gooey, Tangy Chocolate Fudge...
Makes 12 -ish squares
-1 cup full fat coconut cream
-Zest of 1/2 lemon
-1 vanilla bean pod scraped
-300g good quality 85% cocoa chocolate, broken into small pieces
Optional flavours
-1 tbsp extra raw cacao powder
-1-2 drops stevia
-1 tsp freshly grated ginger
-1 tsp grated orange zest
-1 tsp cinnamon
-1/2 tsp chilli powder
-2-3 drops peppermint essential oil
-In a small saucepan, heat coconut cream to a gentle boil
-When it begins to bubble, add the lemon zest, vanilla paste and chocolate (and/or any optional flavourings)
-Stir until it becomes a nice, smooth consistency then pour into a lined tray and refrigerate
-Leave to set overnight then cut into squares and enjoy!
Roasted Vegetable, Goji Berry and Walnut Stack...
Serves 2
All vegetables should be sliced thinly and as evenly as possible into rounds
-1 tsp safflower oil
-1/2 celeriac
-1/2 large sweet potato
-4 slices pumpkin
-1/2 eggplant
-1 large zucchini
-2 cups baby spinach leaves
-1/2 cup walnuts
-1/2 cup goji berries
Dressing
-1 tbsp mustard (choose your favourite)
-2 tbsp extra virgin olive oil
-Squeeze of lemon
-Preheat oven to 180ºC
-Lightly toss the vegetables in the safflower oil and bake for 45-60 minutes, until soft but not falling apart
-Whisk the mustard, olive oil and lemon together
-Stack the roasted vegetables on a bed of baby spinach leaves
-Lightly crush the walnuts in your hands and sprinkle around the salad
-Top with the goji berries and drizzle with the mustard dressing
-Serve immediately
Spicy Middle Eastern Tahini and Eggplant Stew...
Serves 2
-1 large eggplant, sliced in half lengthways
-2 medium zucchinis, sliced
-1 large onion, diced
-1 tsp freshly grated ginger
-1 tsp freshly grated turmeric
-4 medium tomatoes, diced
-2 cups water
-1 tsp Gourmet Morsels Chermoula Spice blend
-1 tsp Gourmet Morsels Moroccan Spice blend
-1 tbsp tahini
-Squeeze of lemon
-Fresh coriander and mint
-Cracked pepper
-Preheat oven to 220ºC
-Bake the eggplant for 45 minutes or until soft
-Sauté the onions until translucent, then add the ginger and turmeric, baked eggplant and zucchini (the baked eggplant will fall apart in the stew)
-Stir to cover and add tomatoes, water, spice blends and tahini
-Bring to a gentle boil and simmer for 20 minutes
-Serve with lemon, coriander and mint, and some delicious roasted vegetables
Pea and Cauliflower Sabji....
Serves 4
-1 tsp mustard seeds
-1 tsp cumin seeds
-2 tsp coconut oil
-1 large onion, diced
-4 garlic cloves, minced
-1 tbsn fenugreek leaves
-1 tsp chilli flakes
-2 tsp garam masala
-1 tsp fresh grated turmeric
-1 tsp freshly grated ginger
-3 cups cauliflower florets
-1/2 red capsicum, diced
-1/2 green capsicum, diced
-1/2 cup peas
-1 - 2 cups water
-Salt to taste
-Heat a heavy based pot and dry fry the mustard and cumin seeds for 30 seconds; or until the mustard seeds pop
-Heat the coconut oil, and sauté the onions and garlic until soft
-Add the fenugreek leaves, chilli flakes, garam masala, and grated turmeric and ginger
-Stir in cauliflower, capsicums and peas, and gently coat with spices
-Add 1 cup of water, cover with a lid and simmer until soft; about 20 minutes, use more water as needed
-Add peas in the last 5 minutes
-Add salt to taste and garnish with fresh coriander
-Serve with naan, dhaal or rice
Coconut Curry and Almond Soup
Serves 2
-1 tbsp coconut oil
-1 large spanish onion, diced
-2 garlic cloves, minced
-1 tsp freshly grated ginger
-1 tsp freshly grated turmeric
-1 tsp curry powder (mild/hot)
-1/2 cup diced capsicum
-2 cups broccoli florets, including the stalks
-1 cup button mushrooms, wiped clean and diced
-1 cup coconut milk
-1 cup water
-Pinch salt to taste
-1 cup kale, torn
-1 cup coriander, torn
-Chilli flakes to serve
-Broccoli sprouts to serve
-Raw almonds to serve
-Squeeze of lime- optional
-In a large pan, heat coconut oil over a medium heat
-Sauté onion and garlic until soft
-Add grated ginger, turmeric, and curry powder; stir until fragrant
-Add curry powder, capsicum, broccoli and mushrooms, and working quickly, stir to coat them
-Sauté vegetables lightly for 3-5 minutes
-Pour in coconut milk and water, and add salt
-Bring to a gentle simmer, and cook for 10 minutes
-Add torn kale and cook for a further minute, or until it wilts
-Serve with coriander, chilli flakes and broccoli sprouts, and sprinkle with raw almond
Cacao Superball Truffles....
Makes 8 superballs
All ingredients can be found at your local health food store
-1 tbsp raw cacao butter
-2 tsp coconut butter
-1 tbsp mesquite powder
-2 tsp raw cacao powder
-2 tsp maca powder
-2 tsp lucuma powder
-1/4 cup raw oats
-1 tbsp goji berries
-1/4 cup sunflower seeds
-1 tbsp pepitas
-1 tsp agave- optional
-Extra cacao
-In a double boiler, over low heat, melt cacao and coconut butter
-Add all ingredients in a blender or processor, and pulse until finely chopped and blended
-Roll into balls using wet hands
-Roll in extra cacao and allow to set in the fridge
-Will last for 2 weeks in a container (if they last that long!)
Ice cream sundaes....
Serves 2
-2 mangoes, chopped and frozen
-2 bananas, chopped and frozen
-1 orange, sliced in half and flesh scooped out (eat this!)
-1 strawberry, sliced in half
-Toppings, all optional: raw 'Loving Earth' Buckinis, almonds, cashews, dried fruit, cacao, lucuma, maca or mesquite powder to sprinkle, pomegranate molasses
-In a high-powered blender, whiz the bananas and mangoes until smooth
-Immediately, scoop into oranges, and serve with choice of toppings!
-I served mine with some raw cacao and water whisked together, buckinis and strawberries
Choconana 'nice' cream...
Serves 2 monkeys
-2 large frozen bananas, broken in half
-1 tsp raw cacao powder (or cocoa powder)
-Blend and go ape!
Raw chocolate brownies with acai ganache...
Makes 12 squares
-1 cup of almonds, soaked for 4 hours
-1 cup raw cacao + 1 tbsp cacao
-5 pitted dates
-1/4 cup coconut oil
-Tiny pinch of sea salt
-3 ripe bananas
-1 tbsn 'RioLife' Acai powder
-Blend almonds, 1 cup of cacao, dates, coconut oil and salt in a high powered blender
-You may need to add a little bit of water to make the mix sticky....a teaspoon at a time!
-When the mixture is sticky, pour into a small dish that has been greased with coconut oil
-Clean blender, then puree bananas, acai powder and 1 tbsp cacao
-Pour banana ganache over brownie base
-Freeze for 30 minutes, and cut into squares with a hot knife
-Sprinkle some more cacao on the top and serve
-Keep these in the freezer until you are ready serve them- the ganache melts a little bit!
Banana and Coconut 'Nice Cream'...
Serves 4
-3 large frozen bananas
-1/2 cup coconut cream, frozen in an ice cube tray
-Shredded coconut to serve
-In a high-powered blender, whiz everything together for 2 minutes until light and fluffy
-You can make this low-fat without the coconut cream- just blend the frozen bananas together
Baked Jamaican Bananas.....
Serves one...multiply for double etc.
In a small saucepan, whisk:
-Juice of one pink grapefruit (or orange)
-A teaspoon of safflower oil
-Splash of vanilla essence
-1 tspn of cinnamon
-1/4 tspn of grated ginger
-Put on high heat for 2 minutes, then reduce to a simmer.
-Slice 2 bananas and place in an oven-proof dish
-Cover with the sauce then sprinkle the bananas with some coconut sugar (or rapadura/brown)
-Bake in a 180 degree oven for about 10 minutes, flip and baste with sauce again, and bake for another 10.
-Serve hot with sprinkled coconut and some yummy soy yoghurt!
Ratatouille de la tête vegie....
Serves 4
-3 tbs olive oil
-1 large onion, chopped-1 can chopped tomatoes
-1 red capsicum, diced
-1 green capsicum, diced
-1/2 head broccoli
-1 eggplant, diced
-1 zucchini, diced
-2 tbsp tomato paste
-1/4 cup torn fresh basil leaves
-2 garlic cloves, minced
-1/4 cup flat-leaf parsley
-Saute onion for 4 minutes over a medium heat
-Add capsicum, eggplant, broccoli and zucchini and cook for a further 5 minutes, stirring regularly
-Add tomatoes, paste, basil, garlic and parsley and cook over a medium heat for 20 to 25 minutes until eggplant is soft
-Serve with rice, pasta, or crusty bread
Vegie Noodles with Orange-tahini dressing...
Serves 1 as a main or 2 as a side....
-1 zucchini, spiralized or julienned
-1 carrot, spiralized or julienned
-1/4 cup raw tahini
-1/2 cup orange juice
-1/4 cup lemon juice
-5 or 6 fresh basil leaves
-Small handful or coriander leaves
-1 tsp cayenne pepper
-Tbs poppy seeds
-Tbs hemp seeds, hulled
-1/4 avocado, sliced and roughly mashed
-Sprinkle the zucchini and carrot with some sea salt and leave it in a colander- the salt will draw out excess moisture and make the noodles tender and able to absorb new flavours
-Leave for 10 to 15 minutes
-In a blender, blend the tahini, orange and lemon juice, basil and coriander leaves
-Add cayenne pepper and pulse again- taste for spices, and add some fresh pepper or more orange juice for sweetness
-Rinse the noodles very well, and squeeze out excess moisture with your hands
-Gently toss the noodles though the sauce- you want to just coat the noodles- not drown them!
-Sprinkle with the hemp and poppy seeds, and top with avocado
-You may also want to drizzle some pomegranate molasses over this- the tartness brings out the nutty goodness of the tahini sauce
Rustic raw pesto 'pasta'....
Serves 2
-2 zucchinis, spiralized and sprinkled with salt
-1/2 cup raw brazil nuts
-1/2 cup fresh basil
-1/2 cup fresh coriander
-1/2 cup fresh parsley
-Juice from 1 to 2 lemons
-1/4 cup high quality olive oil
-Sprinkle of sea salt
-Baby cherry tomatoes, quartered
-Allow the zucchini to sit in the salt for about 10 minutes- this will soften it
-In a blender/food processor, process the brazil nuts until they become fine crumbs
-Add the basil, coriander, parsley, lemons and salt, and while the blades are turning, slowly drizzle the olive oil into the mix
-Taste for salt and lemon and adjust as needed
-Rinse the zucchini well under warm water (to remove the salt)
-Gently toss the pesto, tomatoes and zucchini together and serve immediately
Raw Mexican tacos....
Serves 2
-2 avocados, peeled
-Juice of 2 lemons
-Juice of 1 lime
-1 cup of coriander, chopped
-4 cherry tomatoes, quartered
-Pinch of cayenne pepper
-Sprinkle of salt, to taste
-Small lettuce or radicchio leaves
-1 whole raw beetroot, spiralized
-1 carrot, sliced lengthways
-In a large bowl, mash the avocado, lemon and lime juice, coriander, cayenne pepper and salt
-Gently fold in the tomatoes- make sure you don't mash them
-:Layer the leaves with the beetroot and carrot, and pile with the avocado mash
-Serve immediately
Stuffed mushrooms, with hommus, dukkah, zucchini, spinach and roasted capsicum hommus....
Serves 2
-Using 4 large flat mushrooms, peel and wash carefully.
Top with:
-1/2 cup homemade hommus (or bought)
-A sprinkle of dukkah
-Sliced zucchini
-Baby or english spinach
-Sliced capsicum
-Some roasted capsicum hommus (made or bought)
-Bake for about 30 mins- you want the juices from the mushrooms to release. I find mushrooms to be naturally salty, but I added some pepper at the end.
-Stack them on top of each other and serve with salad or vegies.
You can top mushrooms with anything- tomato, eggplant, kale, sweet potato, pumpkin.....think of it like a pizza base!
Primas sopa de tortilla...Raw tortilla soup....
Serves 2
Soup:
-3 organic fresh corn cobs, kernels sliced away from cob
-2 tbsp hemp seeds
-1 cup purified water
-1 tspn tumeric
-1/2 tspn cumin
-1/2 tspn sweet paprika
-1/2 clove minced garlic
Toppings:
-Spiralised zucchini
-Sliced avocado
-Sliced cherry tomato
-Fresh alfalfa
-Sliced capsicum
-Mushrooms marinated in Noma Shoyu
-Black sesame crackers
-Poppy seeds
-Chilli flakes
-Chopped corinader
-Blend the soup together in a high powered blender for at least 1 minute
-If you have a Thermomix, heat to 37C (if you would like it warm)
-Pour into 2 bowls, and arrange toppings attractively on top
Top Secret Pumpkin Soup...
Serves 2
-1 leek, sliced thinly
-1 small to medium butternut pumpkin, skin removed and cubed
-2 cups of water (you can use vegetable stock if you want it saltier)
-1/2 tspn 'Herbamare' or celtic sea salt
-Fresh cracked pepper to taste
-2 tbsn peanut butter (SECRET INGREDIENT!)
-In a deep soup pot, put the water, leek and cubed pumpkin in, and slowly bring to a boil
-You may need to add more water- I like my soup thick- for thinner soup, add more water/stock
-Allow to simmer until pumpkin is soft, about 20 minutes
-Using a stick-blender (or a food processor/blender) process until smooth and creamy
-Add the Herbamare or salt and pepper to taste
-Add the peanut butter, and blend again for a minute
-Taste and add more seasonings if needed
-Garnish with fresh parsley
The Vegie Head Salad Stack...
Serves 1
-Bunch of spinach leaves
-1 shaved pear
-1/2 cucumber, sliced very thin
-1/4 cup pomegranate seeds
-Juice of 1 lemon
-1 tspn organic olive oil
-1/4 cup pomegranate juice
-Fresh pepper
-In a food ring, layer the spinach leaves first, then the cucumber and pear
-Repeat this until you reach the top of the food ring
-In a small bowl, whisk the lemon, pomegranate juice olive oil and pepper
-Gently remove the food ring, and pour the dressing on top
-Sprinkle with the pomegranate seeds and serve with a sprig of fresh coriander
Watermelon and Berry Slushie...
Serves 2
-2 cups frozen watermelon
-1 cup frozen berries
-2 cups ice cubes
-1 cup water
-Fresh lime
-Blend and serve with a lime wedge
Raw Kale Chips...
Makes a nice bowlful of healthy 'chips'
-1/2 bunch of kale, rinsed and torn into bite size pieces
-1/2 cup cashews, soaked overnight
-1/4 cup almonds, soaked overnight
-2 tsp turmeric
-1/2 tsp cumin
-1 tsp paprika
-1/2 tsp cayenne pepper
-1 tsp agave syrup
-Water, as needed
-Blend the cashews and almonds until they become a fine meal
-Add in the spices and agave, and blend again
-Add water a tsp at a time, until the meal becomes crumbly and starts to stick together
-Using wet hands, massage the mixture onto each individual kale leaf (it may be time consuming, but worth it!)
-Lay the kale leaves out on a dehydrator tray (or oven trays) and dehydrate for 4 hours (or use your oven and a thermometer- keep under 40ºC)
-Will keep in sealed bags for 2 weeks
Better than Bounty Smoothie...
Serves 2
-2 cups fresh almond milk (see my notes on nut milks)
-1 tbsn coconut oil
-1 tbsn raw cacao powder
-2 pitted medjool dates
-1/2 cup ice cubes
-Shredded coconut to garnish
-Blend, and imagine you are on a tropical island.....
Nut Milk....
All nut milks are really easy to make. You can experiment with almonds, hazelnuts, sunflower seeds, black sesame seeds, pistachios- just about any nut can be used. All will have their own flavour and colour and some are best used for baking, others are better for drinking.
Sesames are high in calcium, high in anti-oxidants, omega 6, and fibre, just to name a few.
You will need a really high-powered blender for this recipe.
Nut Milk
-250gm raw nuts/seeds, rinsed and soaked overnight
-200ml purified water (more for a watery consistency)
-2 pitted medjool dates
-1/2 vanilla bean, or 1 tspn vanilla bean paste
-pinch of salt
-Blend well for about 2 minutes
-Strain through a very fine sieve, nut milk bag, or muslin cloth
-Will keep in the fridge for 3 days
Sesames are high in calcium, high in anti-oxidants, omega 6, and fibre, just to name a few.
You will need a really high-powered blender for this recipe.
Nut Milk
-250gm raw nuts/seeds, rinsed and soaked overnight
-200ml purified water (more for a watery consistency)
-2 pitted medjool dates
-1/2 vanilla bean, or 1 tspn vanilla bean paste
-pinch of salt
-Blend well for about 2 minutes
-Strain through a very fine sieve, nut milk bag, or muslin cloth
-Will keep in the fridge for 3 days
Bango-Tango Smoothie...
Serves 1
-2 frozen bananas
-Flesh from 2 mangoes
-Pulp from 1 passionfruit
-1/2 cup ice
-Blend for 1 minute until smooth and creamy
Mexi-Pesto Burritos...
Serves 2
4 fresh lettuce leaves (medium sized and crispy)
-1 cup chopped coriander
-1/2 cup cherry tomatoes, quartered
-Juice of 1 lemon
-Juice of 2 limes
-1 tsp good quality, cold pressed olive oil
-1/2 cup brazil nuts
-1/2 cup flat-leaf parsley
-1 avocado, sliced
-Clean the lettuce leaves, and allow to dry
-In a medium bowl, combine 1/2 the coriander, the cherry tomatoes, lemon and 1/2 of the lime juice and olive oil
-Leave to marinade for 15 minutes
-In a high-powered blender, process the brazil nuts, then add the rest of the coriander, parsely, remainder of lime juice and another dash of olive oil if needed
-Blend until combined
-Fill each lettuce leaf with avocado, the cherry tomato/coriander mix, and the Mexican pesto...serve immediately
Breakfast and lunch green smoothies....
Breakfast smoothie:
-2 cups baby spinach
-1 cup fresh pineapple
-1/2 cup alfalfa sprouts
-2 medjool dates, pitted
-2 lady finger bananas
-2 cups purified water
-Juice of half a lemon
-Blend for 2 minutes
Lunchtime smoothie:
-1/2 cup dandelion greens
-1/2 cup kale
-1/2 an avocado
-1 cucumber
-Juice of 1 lemon
-1/2 cup coriander
-1 1/2 cups water
-Blend for 2 minutes
Homemade coconut yoghurt....
Makes about 2 and 1/2 cups....
-2 baby thai coconuts (to learn how to open, view the YouTube video below of one of my fave raw chefs...)
-you will need the water from 1 and a half coconuts and the flesh from both
-1 tbsp chia seeds
-2 medjool dates, pitted
-Blend together well, and add some more coconut water if needed
-Flavour variations:
-Add fresh or frozen strawberries/bananas/vanilla paste/cacao/mango
-You can add a culture, such as kefir, or a pro-biotic
-Store in an airtight glass container in the fridge for 2 to 3 hours before serving
-Serve over cereal, fruit salad and smoothies....
Banana Caramel Smoothie...
Serves 1
-2 cups sunflower seed milk
-2 frozen bananas
-2 medjool dates, pitted
-1 tbsp mesquite powder
-1 tspn cinnamon
-Blend for one minute and sprinkle with extra cinnamon
Nutty Vegan Balls...
Makes about 12 balls
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/4 cup almonds
-1/2 cup sesame seeds
-1/4 cup tahini
-2 tbsn agave
-A mix of mesquite, lucuma, maca and cacao powder
-1/4 cup chia seeds
-Small amount of water
-Extra sesame seeds
-In a high powered blender, whiz the seeds and nuts until it becomes a fine meal
-With the blades spinning, slowly pour in the tahini and agave
-Add the mesquite, lucuma, maca and cacao (any amount you have is fine-mix and match!)
-Check the mix, and add the water if needed
-By hand, stir in the chia seeds and leave to sit for 10 minutes
-Roll into small balls and coat with the extra sesame seeds
-Refrigerate and enjoy
Coriander-kiwi Smoothie and Super Immune Booster Smoothie...
Serves 1
-1/2 cup fresh coriander leaves
-1 cup baby spinach
-2 kiwi fruit, peeled and chopped
-1 orange, peeled and sliced
-1 date, pitted
-2 tspn barley grass powder
-1/2 cup kombucha tea (if you have no kombucha, add a splash of apple cider vinegar!)
-1 cup purified water
-Blend and enjoy!
Serves 2
-2 lemons, peeled and quartered
-2 oranges, peeled and quartered
-1 carrot, chopped roughly
-1 inch ginger
-1/2 raw beetroot
-2 cups purified water
-Using a high powdered blender, whiz it all up!
(This is a really powerful blended juice- its not very sweet, and may be too sour. Add an apple to sweeten!)
-1/2 cup fresh coriander leaves
-1 cup baby spinach
-2 kiwi fruit, peeled and chopped
-1 orange, peeled and sliced
-1 date, pitted
-2 tspn barley grass powder
-1/2 cup kombucha tea (if you have no kombucha, add a splash of apple cider vinegar!)
-1 cup purified water
-Blend and enjoy!
Serves 2
-2 lemons, peeled and quartered
-2 oranges, peeled and quartered
-1 carrot, chopped roughly
-1 inch ginger
-1/2 raw beetroot
-2 cups purified water
-Using a high powdered blender, whiz it all up!
(This is a really powerful blended juice- its not very sweet, and may be too sour. Add an apple to sweeten!)
Raw Vegie Head Wraps...
Julienne:
-1 carrot
-1 cucumber
-1 zucchini
Slice:
-1/2 avocado
-4 dates
-1 orange
Chop:
-1/2 cup coriander
Add:
-Alfalfa sprouts
-Sesame seeds
-Poppy seeds
-Wash lettuce leaves well
-Layer the avocado, date, cucumber, carrot, coriander, zucchini, orange and sprouts
-Sprinkle with poppy and sesame seeds
-Roll carefully
Serve with Curry tahini sauce:
-1 tbsn tahini
-1 tspn curry powder
-1 tspn cumin
-1/2 tspn agave
-Pinch of salt
-Warm water
-Whisk to achieve desired consitency
-Sprinkle with paprika
Amazing Dragonfruit Calypso Smoothie...
Serves 1
Use all fresh, organic (if possible) ingredients to get the most from your fruit.
1/2 a red dragonfruit
1/4 pineapple
1/4 canteloupe
1 cup of distilled water
Chop everything up, and put in with the water and a few ice cubes in a blender.
(If you don't have a blender, a stick bar-mix will do the job as well) Blend really well, for about a minute.
Top with some fresh mint and guzzle.
