Raw Recipes
"Our recipes are raw, vegan and gluten free, with the occasional cooked wholefood recipe.
Our aim is to create delectable dishes that delight our taste buds using fresh and organic whole plant foods."
Almond Feta w/ Onion Crackers
The first time I tasted this Feta I was amazed at just how smooth, creamy and cheesy it was! It is so easy to make and really tastes like a soft Feta and can be used to replace animal Feta in any dish. This delicious plant based option teams perfectly with our friend Maureen's Onion Cracker recipe that she was so kind enough to share with us. Enjoy!
Almond Feta Cheese
For a more authentic Feta you can blanch your almonds first but this process means that it is no longer raw.
To blanch almonds simply place them in a pot of boiling water for a minute or 2 until the skin begins to wrinkle. Then drain and immediately immerse them in a large bowl of icy water. Nip the tip of the pointy end of the almond and squeeze. The almond should pop out easily from the skin.
Ingredients:
1 cup soaked almonds (for around 24hrs in purified water)
1/4 cup freshly squeezed Lemon juice
3 tablespoons cold pressed extra virgin olive oil
1 clove garlic (minced)
1 ¼ teaspoon celtic salt
1 contents of pro-biotic capsule (optional)
1/2 cup cold purified water
How to make:
Rise almonds thoroughly before placing them into the blender. Blend all of the ingredients in until it has a creamy consistency (about 5 minutes). Remove the mixture from the blender and place the cheese in a nut bag or cheesecloth and squeeze out any excess liquid, twist around cheese, forming into an orange size ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine. Place the cloth over a strainer. Put it in the refrigerator to set for about 12 hours. Be sure to put a bowl underneath the strainer to catch any runoff.
After it has set, remove the cheese from the cloth or nut bag and shape into a disc. Place it on a teflex sheet and slightly flatten it. Dehydrate at 115 degrees for about an hour. When cooled refrigerate in an airtight container.
*Especially delicious in a Greek Salad!
Maureen's Onion Crackers
Ingredients:
1 cup sunflower seeds
1 cup pepitas
1 cup golden flax seeds
6 onions
¼ cup nama shoyu or tamari
½ cup olive oil
1 clove of garlic
2 t salt
2t Fiesta Mole or herb/spice mix of your choice
How to make:
Grind the flax seeds to a powder and set aside in a small bowl.
In a food processor, pulse chop the sunflower seeds and pepitas till finely chopped but with some texture. Place into a large bowl.
Now process the onions and garlic. Place into the bowl with the seed mix and stir until combined. Add the olive oil, nama shoyu or tamari, salt and spices. Lastly, add the ground flax seeds. The mixture should be quite wet but with lots of texture.
Spread onto teflex sheets about 1/8” to ¼” thick. It should fill 3 trays.
Dehydrate on 115 degrees for about 8 – 10 hours, flip over and continue for a further 12 hours or until desired crunch is achieved. They may even take longer depending on thickness. (The longer you dehydrate the crunchier they will be and will keep longer). Break or chop into snack size pieces.
Store in an airtight container when cool.
The first time I tasted this Feta I was amazed at just how smooth, creamy and cheesy it was! It is so easy to make and really tastes like a soft Feta and can be used to replace animal Feta in any dish. This delicious plant based option teams perfectly with our friend Maureen's Onion Cracker recipe that she was so kind enough to share with us. Enjoy!
Almond Feta Cheese
For a more authentic Feta you can blanch your almonds first but this process means that it is no longer raw.
To blanch almonds simply place them in a pot of boiling water for a minute or 2 until the skin begins to wrinkle. Then drain and immediately immerse them in a large bowl of icy water. Nip the tip of the pointy end of the almond and squeeze. The almond should pop out easily from the skin.
Ingredients:
1 cup soaked almonds (for around 24hrs in purified water)
1/4 cup freshly squeezed Lemon juice
3 tablespoons cold pressed extra virgin olive oil
1 clove garlic (minced)
1 ¼ teaspoon celtic salt
1 contents of pro-biotic capsule (optional)
1/2 cup cold purified water
How to make:
Rise almonds thoroughly before placing them into the blender. Blend all of the ingredients in until it has a creamy consistency (about 5 minutes). Remove the mixture from the blender and place the cheese in a nut bag or cheesecloth and squeeze out any excess liquid, twist around cheese, forming into an orange size ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine. Place the cloth over a strainer. Put it in the refrigerator to set for about 12 hours. Be sure to put a bowl underneath the strainer to catch any runoff.
After it has set, remove the cheese from the cloth or nut bag and shape into a disc. Place it on a teflex sheet and slightly flatten it. Dehydrate at 115 degrees for about an hour. When cooled refrigerate in an airtight container.
*Especially delicious in a Greek Salad!
Maureen's Onion Crackers
Ingredients:
1 cup sunflower seeds
1 cup pepitas
1 cup golden flax seeds
6 onions
¼ cup nama shoyu or tamari
½ cup olive oil
1 clove of garlic
2 t salt
2t Fiesta Mole or herb/spice mix of your choice
How to make:
Grind the flax seeds to a powder and set aside in a small bowl.
In a food processor, pulse chop the sunflower seeds and pepitas till finely chopped but with some texture. Place into a large bowl.
Now process the onions and garlic. Place into the bowl with the seed mix and stir until combined. Add the olive oil, nama shoyu or tamari, salt and spices. Lastly, add the ground flax seeds. The mixture should be quite wet but with lots of texture.
Spread onto teflex sheets about 1/8” to ¼” thick. It should fill 3 trays.
Dehydrate on 115 degrees for about 8 – 10 hours, flip over and continue for a further 12 hours or until desired crunch is achieved. They may even take longer depending on thickness. (The longer you dehydrate the crunchier they will be and will keep longer). Break or chop into snack size pieces.
Store in an airtight container when cool.
Creamy Pesto Fettuccine w/ Tomato Salsa
Treat yourself to a vibrant burst of Italian flavours with this easy and delectable raw pasta dish.
Ingredients:
2 large zucchinis, peeled
Pesto:
2 cups basil (or parsley) leaves, stems removed, tightly packed
1/4 cup organic extra-virgin olive oil
1 teaspoon crushed garlic
3/4 teaspoon celtic salt
1/4 cup raw pine nuts
1 cup pre soaked raw cashews
Important: Pre soak cashews in water for 2hrs then drain water and blend into a paste and put aside.
Tomato salsa:
2 cups of ripe tomatoes, diced
¼ red onion, finely diced
4 fresh basil leaves, torn
1 teaspoon lemon juice
1 tbsp organic extra-virgin olive oil
celtic salt & black pepper to taste
How to make:
For the sauce, place basil, olive oil, garlic and salt in a food processor and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula, then stir in the cashew paste last by hand. Stored in a sealed container in the fridge, pesto will keep for five days.
For the salsa, mix all ingredients in a bowl and drain excess liquid.
To make the “fettuccini” - Using a vegetable peeler, create long strips by drawing the peeler down all sides of the zucchini until you reach the core.
Place in a medium bowl and toss with some of the pesto.
Serve topped with a few tablespoons of the salsa.
Recipe by RawFoodforLife.org
Serves 2 people
or 4 entree size
Treat yourself to a vibrant burst of Italian flavours with this easy and delectable raw pasta dish.
Ingredients:
2 large zucchinis, peeled
Pesto:
2 cups basil (or parsley) leaves, stems removed, tightly packed
1/4 cup organic extra-virgin olive oil
1 teaspoon crushed garlic
3/4 teaspoon celtic salt
1/4 cup raw pine nuts
1 cup pre soaked raw cashews
Important: Pre soak cashews in water for 2hrs then drain water and blend into a paste and put aside.
Tomato salsa:
2 cups of ripe tomatoes, diced
¼ red onion, finely diced
4 fresh basil leaves, torn
1 teaspoon lemon juice
1 tbsp organic extra-virgin olive oil
celtic salt & black pepper to taste
How to make:
For the sauce, place basil, olive oil, garlic and salt in a food processor and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula, then stir in the cashew paste last by hand. Stored in a sealed container in the fridge, pesto will keep for five days.
For the salsa, mix all ingredients in a bowl and drain excess liquid.
To make the “fettuccini” - Using a vegetable peeler, create long strips by drawing the peeler down all sides of the zucchini until you reach the core.
Place in a medium bowl and toss with some of the pesto.
Serve topped with a few tablespoons of the salsa.
Recipe by RawFoodforLife.org
Serves 2 people
or 4 entree size
The Green Monster
This salad is so fresh and delicious and very quick and easy to make!
Ingredients
100gms rocket leaves
1 cup fresh mint leaves, torn
1 avocado, cut into cubes
2 spring onions, finely sliced
1 small zucchini, sliced into ribbons by sliding a vegetable peeler length ways.
1 bunch of baby asparagus spears, break off bottoms from where they naturally break with your hands; these can be saved for juicing. Cut the remaining tips into halves.
½ cup raw pistachios
Toss everything into a bowl except the pistachios.
Parsley infused dressing
2 cups parsley, chopped
1 ½ cups olive oil
3 tablespoons lemon juice
½-1 tsp. Celtic salt and white pepper (to taste)
To make:
Blend all dressing ingredients in a blender or use a mortar and pestle to crush the parsley then mix well with other ingredients. If you have some left over save it and use again, as this gets better with time for the parsley to infuse with the oil. Will last for at least a week in the fridge.
Pour some of the dressing onto the salad and gently toss through. Serve garnished with raw pistachios.
Enjoy the freshness and energy burst from eating all of this greenery!
Recipe by RawFoodforLife.org
This salad is so fresh and delicious and very quick and easy to make!
Ingredients
100gms rocket leaves
1 cup fresh mint leaves, torn
1 avocado, cut into cubes
2 spring onions, finely sliced
1 small zucchini, sliced into ribbons by sliding a vegetable peeler length ways.
1 bunch of baby asparagus spears, break off bottoms from where they naturally break with your hands; these can be saved for juicing. Cut the remaining tips into halves.
½ cup raw pistachios
Toss everything into a bowl except the pistachios.
Parsley infused dressing
2 cups parsley, chopped
1 ½ cups olive oil
3 tablespoons lemon juice
½-1 tsp. Celtic salt and white pepper (to taste)
To make:
Blend all dressing ingredients in a blender or use a mortar and pestle to crush the parsley then mix well with other ingredients. If you have some left over save it and use again, as this gets better with time for the parsley to infuse with the oil. Will last for at least a week in the fridge.
Pour some of the dressing onto the salad and gently toss through. Serve garnished with raw pistachios.
Enjoy the freshness and energy burst from eating all of this greenery!
Recipe by RawFoodforLife.org
No Beef Burgers
Before we all get too excited... No this recipe is not 'raw' but we have created this recipe for those who may be transitioning towards a wholefood vegan diet or who aren't following a 100% raw diet. These nutrient dense burgers are a rich source of micro and macro nutrients including thiamin, niacin, all 8 essential amino acids, fibre, vitamin B12, B6, vitamin K, A, beta carotene, chlorophyll, calcium, iron, copper, magnesium, phosphorus, potassium, manganese, selenium and much more (although some nutrients are of course lost in the cooking process). These vitamins and minerals provide you and your family with many health benefits and your kids will love them. As well as being a great protein packed, cholesterol free, whole plant food alternative to conventional burgers, you will find that meat eaters will LOVE them also!
The secret to getting this recipe right is all in the cooking of the brown rice. We are aiming for it to be very well cooked and soft. Depending on your stove and the type of grain, you may need to cook it for an hour or more on the lowest heat setting, so just keep an eye on it towards the end and add a few drops of boiled water as needed if it starts to stick to the bottom of the saucepan before its cooked.
*(The absorption method)
Place 1 cup Brown Rice with 2 ¼ cups of water and 3 tablespoons Paul Braggs All Purpose Seasoning or Tamari. Bring to the boil then immediately turn down to the lowest setting. Drain if any leftover liquid is left after it's cooked.
Ingredients
3 cups cooked brown rice
*Paul Braggs All Purpose Seasoning or Tamari (see above, for rice)
1 medium potato, cooked & mashed
2 cups mushrooms, very finely chopped (best done by cutting mushrooms into quarters and using the blade setting of your food processor to lightly process.)
1 onion, finely chopped
1-2 cloves garlic, minced
1 small carrot, grated
3 tablespoons hemp seeds (optional)
3 tablespoons ground chia seed
2 tablespoons nutritional yeast (savory yeast flakes)
1 cup parsley, finely chopped
1/2 tsp oregano
1/2 tsp tarragon
1/2 tsp rosemary
Freshly ground pepper
Celtic salt to taste
Brown rice flour (for coating)
Organic extra virgin olive oil
Place all ingredients except brown rice flour and olive oil into a bowl and mix through until thoroughly combined. Place some of the brown rice flour onto a clean flat surface. Take a handful of burger mixture and gently shape into approx 2cm high burger whilst patting in the brown rice flour to coat. Cook in a frypan with olive oil on low to medium heat. Do not turn until the burger has formed a crust on the bottom. Turn gently, each side will take approximately 10-15mins.
(For "No Lamb Burgers" remove the parsley and increase the rosemary.)
Serve with fried onion, organic tomato sauce, fresh tomato and lettuce between a wholemeal spelt sourdough roll or toast or gluten free bread.
Makes approximately 8-9 Burgers.
**These are great to pre-cook and freeze or to take to a BBQ, but pre-cook them first and just warm them through on the BBQ plate.
ENJOY!
Recipe by RawFoodforLife.org
Before we all get too excited... No this recipe is not 'raw' but we have created this recipe for those who may be transitioning towards a wholefood vegan diet or who aren't following a 100% raw diet. These nutrient dense burgers are a rich source of micro and macro nutrients including thiamin, niacin, all 8 essential amino acids, fibre, vitamin B12, B6, vitamin K, A, beta carotene, chlorophyll, calcium, iron, copper, magnesium, phosphorus, potassium, manganese, selenium and much more (although some nutrients are of course lost in the cooking process). These vitamins and minerals provide you and your family with many health benefits and your kids will love them. As well as being a great protein packed, cholesterol free, whole plant food alternative to conventional burgers, you will find that meat eaters will LOVE them also!
The secret to getting this recipe right is all in the cooking of the brown rice. We are aiming for it to be very well cooked and soft. Depending on your stove and the type of grain, you may need to cook it for an hour or more on the lowest heat setting, so just keep an eye on it towards the end and add a few drops of boiled water as needed if it starts to stick to the bottom of the saucepan before its cooked.
*(The absorption method)
Place 1 cup Brown Rice with 2 ¼ cups of water and 3 tablespoons Paul Braggs All Purpose Seasoning or Tamari. Bring to the boil then immediately turn down to the lowest setting. Drain if any leftover liquid is left after it's cooked.
Ingredients
3 cups cooked brown rice
*Paul Braggs All Purpose Seasoning or Tamari (see above, for rice)
1 medium potato, cooked & mashed
2 cups mushrooms, very finely chopped (best done by cutting mushrooms into quarters and using the blade setting of your food processor to lightly process.)
1 onion, finely chopped
1-2 cloves garlic, minced
1 small carrot, grated
3 tablespoons hemp seeds (optional)
3 tablespoons ground chia seed
2 tablespoons nutritional yeast (savory yeast flakes)
1 cup parsley, finely chopped
1/2 tsp oregano
1/2 tsp tarragon
1/2 tsp rosemary
Freshly ground pepper
Celtic salt to taste
Brown rice flour (for coating)
Organic extra virgin olive oil
Place all ingredients except brown rice flour and olive oil into a bowl and mix through until thoroughly combined. Place some of the brown rice flour onto a clean flat surface. Take a handful of burger mixture and gently shape into approx 2cm high burger whilst patting in the brown rice flour to coat. Cook in a frypan with olive oil on low to medium heat. Do not turn until the burger has formed a crust on the bottom. Turn gently, each side will take approximately 10-15mins.
(For "No Lamb Burgers" remove the parsley and increase the rosemary.)
Serve with fried onion, organic tomato sauce, fresh tomato and lettuce between a wholemeal spelt sourdough roll or toast or gluten free bread.
Makes approximately 8-9 Burgers.
**These are great to pre-cook and freeze or to take to a BBQ, but pre-cook them first and just warm them through on the BBQ plate.
ENJOY!
Recipe by RawFoodforLife.org
Tomato Spinach Tart
This is a beautiful and delicious Tart that is sure to impress with its rich italian tomato flavours mixed with the light lemony cream cheese filling! It is so easy to put together and take to family or friends get togethers... enjoy!
You will need a 8-9″ tart shell (with push-up base) or 4 smaller tart shells for this recipe. As with a lot of raw recipes, you will need to start preparing this recipe at least a day in advance.
Marinated Tomatoes:
4 cups cherry tomatoes, cut into halves.
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 clove garlic, minced
3 tablespoons Italian herb mix (or mix oregano, basil, thyme and rosemary).
pinch of salt
Method:
Whisk together olive oil, balsamic vinegar, garlic and herb mix.
Toss tomatoes with vinaigrette to coat.
Place on dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done. (Don’t worry they are still raw. The food temp never goes above 115 degrees)
Crust:
1 1/4 cups almonds
1 1/2 tablespoon coconut oil, melted
Dried kale or spinach flakes (dehydrate your kale when you are dehydrating the tomatoes)
pinch salt and pepper
2-3 tablespoons water (as needed)
Method:
*To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with your hands.
Place almonds in food processor. Process until a fine crumb is achieved.
Add kale, coconut oil and salt and pepper. Pulse to mix. Gradually add water if needed to form a dry dough like consistency. (It is the correct consistency when it is no longer crumbly and begins to clump together in the processor.)
Pat down into the base (not sides) of an 8-9″ tart shell (with push-up base) or 4 smaller tart shells. Place in the refrigerator.
Filling:
2 cups cashews, soaked overnight in the fridge and drained
1 clove garlic
1/2 lemon, juice from
1 tablespoon nutritional/savoury yeast (optional) (available at Health food stores) or ½ teaspoon of salt (to taste).
5 tablespoons water
2 cup spinach (crushed by hand)
1 cup marinated tomatoes
white pepper
Method:
Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
Stir in crushed spinach and tomatoes.
Top with a the remaining marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.
Serve it with a big leafy green salad!
Serves 4-6
*Tip: Save the leftover marinade after dehydrating the tomatoes as an Italian dressing if you have any left on your dehydrator sheet.
This fabulous recipe is from Susan Rawmazing, we have adapted it slightly from the original.
This is a beautiful and delicious Tart that is sure to impress with its rich italian tomato flavours mixed with the light lemony cream cheese filling! It is so easy to put together and take to family or friends get togethers... enjoy!
You will need a 8-9″ tart shell (with push-up base) or 4 smaller tart shells for this recipe. As with a lot of raw recipes, you will need to start preparing this recipe at least a day in advance.
Marinated Tomatoes:
4 cups cherry tomatoes, cut into halves.
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 clove garlic, minced
3 tablespoons Italian herb mix (or mix oregano, basil, thyme and rosemary).
pinch of salt
Method:
Whisk together olive oil, balsamic vinegar, garlic and herb mix.
Toss tomatoes with vinaigrette to coat.
Place on dehydrator sheets and dehydrate at 145 for 1 hour. Reduce heat to 115 and finish dehydrating 6-8 hours or until tomatoes are done. (Don’t worry they are still raw. The food temp never goes above 115 degrees)
Crust:
1 1/4 cups almonds
1 1/2 tablespoon coconut oil, melted
Dried kale or spinach flakes (dehydrate your kale when you are dehydrating the tomatoes)
pinch salt and pepper
2-3 tablespoons water (as needed)
Method:
*To make the kale flakes, dehydrate 2 cups of kale (you can do this when dehydrating the tomatoes) and when completely dry, crush with your hands.
Place almonds in food processor. Process until a fine crumb is achieved.
Add kale, coconut oil and salt and pepper. Pulse to mix. Gradually add water if needed to form a dry dough like consistency. (It is the correct consistency when it is no longer crumbly and begins to clump together in the processor.)
Pat down into the base (not sides) of an 8-9″ tart shell (with push-up base) or 4 smaller tart shells. Place in the refrigerator.
Filling:
2 cups cashews, soaked overnight in the fridge and drained
1 clove garlic
1/2 lemon, juice from
1 tablespoon nutritional/savoury yeast (optional) (available at Health food stores) or ½ teaspoon of salt (to taste).
5 tablespoons water
2 cup spinach (crushed by hand)
1 cup marinated tomatoes
white pepper
Method:
Place cashews, garlic, lemon juice, nutritional yeast and water in high speed blender. Blend until smooth, remove from blender to bowl.
Stir in crushed spinach and tomatoes.
Top with a the remaining marinated tomatoes and put in refrigerator until set, approximately 1-2 hours.
Serve it with a big leafy green salad!
Serves 4-6
*Tip: Save the leftover marinade after dehydrating the tomatoes as an Italian dressing if you have any left on your dehydrator sheet.
This fabulous recipe is from Susan Rawmazing, we have adapted it slightly from the original.
Raw Pad Thai
Ingredients
2-3 zucchinis, spiralised or ribboned with vegetable peeler
1 cup Paw Paw (Papaya) finely julienned or ribboned
1 small carrot, finely julienned or ribboned
1/2 cup snow peas finely sliced length ways
1/2 cup red cabbage, shredded
1/2 red capsicum finely sliced
1 cup bean sprouts
2 spring onions, finely sliced
1/2 cup raw cashews, crushed
1/2 cup Thai basil leaves or Vietnamese mint
Pad Thai Sauce
1 cup raw almond butter ( or Tahini or other raw nut butter of choice)
1/2 cup water
1/4 cup lemon juice
2-3tablespoons fresh ginger, minced
1 garlic clove, minced
1/4 cup agave (or other raw sweetener to taste)
3 tablespoons tamari (soy sauce gluten free alternative)
1/4 cup olive oil
1-2 tsp fresh chili, finely chopped (optional)
Directions: whisk all ingredients together, add more water if needed for thinner pouring consistency.
Pour over raw vegetables and paw paw, gently toss through and serve. Garnish with Thai basil leaves, sesame seeds and crushed cashews.
Recipe by RawFoodforLife.org
Ingredients
2-3 zucchinis, spiralised or ribboned with vegetable peeler
1 cup Paw Paw (Papaya) finely julienned or ribboned
1 small carrot, finely julienned or ribboned
1/2 cup snow peas finely sliced length ways
1/2 cup red cabbage, shredded
1/2 red capsicum finely sliced
1 cup bean sprouts
2 spring onions, finely sliced
1/2 cup raw cashews, crushed
1/2 cup Thai basil leaves or Vietnamese mint
Pad Thai Sauce
1 cup raw almond butter ( or Tahini or other raw nut butter of choice)
1/2 cup water
1/4 cup lemon juice
2-3tablespoons fresh ginger, minced
1 garlic clove, minced
1/4 cup agave (or other raw sweetener to taste)
3 tablespoons tamari (soy sauce gluten free alternative)
1/4 cup olive oil
1-2 tsp fresh chili, finely chopped (optional)
Directions: whisk all ingredients together, add more water if needed for thinner pouring consistency.
Pour over raw vegetables and paw paw, gently toss through and serve. Garnish with Thai basil leaves, sesame seeds and crushed cashews.
Recipe by RawFoodforLife.org
Chow Mein
"Parsnips are full of vitamin C, have tons of fibre and are high in folic acid. They are a good source of niacin, magnesium, thiamine, potassium and vitamins B6 and E. Here is a delicious recipe that compliments this highlynutritious vegetable beautifully... it really tastes surprisingly good so don’t be afraid to try it! Alternatively you can replace the parsnip with cauliflower for a milder flavour if you prefer."
We adapted this recipe from an original by 'Susan Rawmazing'.
Rice:
2 Cups Chopped Parsnip or Cauliflower
2 Carrots
1/4 Cup Pine Nuts
3/4 Cup Broccoli, Chopped into small segments
2 Cups Mushrooms, sliced
1/2 Cup Spring onions, sliced
Method:
Place parsnips, carrots, and pine nuts into food processor and process until finely chopped. Combine with chopped broccoli, sliced mushrooms and spring onion. (Broccoli can be slightly blanched in warm to hot water if preferred).
Sauce:
1/4 cup Olive Oil
1/2 cup Sun dried Tomatoes (pre-soaked in warm water to soften)
1 tsp Chili Peppers (dried)
3 tsp Curry Powder
2 Tbs Tamari
1 tsp Agave (Optional)
1 clove garlic, minced
Method:
Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”. To mould shape, press into small bowl and carefully flip onto a serving plate.
Sprinkle with freshly chopped coriander.
"Parsnips are full of vitamin C, have tons of fibre and are high in folic acid. They are a good source of niacin, magnesium, thiamine, potassium and vitamins B6 and E. Here is a delicious recipe that compliments this highlynutritious vegetable beautifully... it really tastes surprisingly good so don’t be afraid to try it! Alternatively you can replace the parsnip with cauliflower for a milder flavour if you prefer."
We adapted this recipe from an original by 'Susan Rawmazing'.
Rice:
2 Cups Chopped Parsnip or Cauliflower
2 Carrots
1/4 Cup Pine Nuts
3/4 Cup Broccoli, Chopped into small segments
2 Cups Mushrooms, sliced
1/2 Cup Spring onions, sliced
Method:
Place parsnips, carrots, and pine nuts into food processor and process until finely chopped. Combine with chopped broccoli, sliced mushrooms and spring onion. (Broccoli can be slightly blanched in warm to hot water if preferred).
Sauce:
1/4 cup Olive Oil
1/2 cup Sun dried Tomatoes (pre-soaked in warm water to soften)
1 tsp Chili Peppers (dried)
3 tsp Curry Powder
2 Tbs Tamari
1 tsp Agave (Optional)
1 clove garlic, minced
Method:
Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”. To mould shape, press into small bowl and carefully flip onto a serving plate.
Sprinkle with freshly chopped coriander.
Guacamole
Here is a fantastic dip to take to social gatherings or simply have some in a lettuce wrap for lunch... highly addictive!
2 ripe Avocados (lightly mashed)
1 diced tomato
1 tablespoon lime juice
½ teaspoon himalayan or sea salt
white pepper
I small clove of garlic, minced
1/4 red onion finely diced
Gently combine all ingredients and serve.
Here is a fantastic dip to take to social gatherings or simply have some in a lettuce wrap for lunch... highly addictive!
2 ripe Avocados (lightly mashed)
1 diced tomato
1 tablespoon lime juice
½ teaspoon himalayan or sea salt
white pepper
I small clove of garlic, minced
1/4 red onion finely diced
Gently combine all ingredients and serve.
Mushroom Leek Tartlets
I just love leeks and I love quiches & tarts so when we came across this recipe I simply had to try it! We weren't disappointed… this tastes super delicious and it’s so easy, just make sure you prepare a day in advance. And the best part is, instead of using butter, cream and eggs, we used cashews!
Ingredients:
▪ 2 Cups Sliced Mushrooms
▪ 1/3 Cup Virgin Olive Oil
▪ 3 Tbsp Nama Shoyu or Tamari (raw organic soy sauce)
▪ 1 1/2 Cups Spinach
▪ 1 1/2 Cups Leeks (thinly sliced)
▪ 1 1/2 Cups Cashews
▪ 1 1/2 Cups Water
▪ 2 tsp Tarragon
▪ 1 tsp white pepper
▪ pinch Celtic sea salt
The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate. 10 hours before serving:
Wrap foil around the outside of 4 tartlet cases (with push up bottoms). You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of tartlet pans. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach. Compact the ingredients down into the cases with the palm of your hand.
In Vitamix or blender, combine cashews, water, tarragon, pepper and salt. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 115 for another 9 hours. (Don’t worry they are still raw. The food temp never goes above 115 degrees).
Thanks go to Susan Rawmazing for the original version of this recipe. We have adapted it slightly.
I just love leeks and I love quiches & tarts so when we came across this recipe I simply had to try it! We weren't disappointed… this tastes super delicious and it’s so easy, just make sure you prepare a day in advance. And the best part is, instead of using butter, cream and eggs, we used cashews!
Ingredients:
▪ 2 Cups Sliced Mushrooms
▪ 1/3 Cup Virgin Olive Oil
▪ 3 Tbsp Nama Shoyu or Tamari (raw organic soy sauce)
▪ 1 1/2 Cups Spinach
▪ 1 1/2 Cups Leeks (thinly sliced)
▪ 1 1/2 Cups Cashews
▪ 1 1/2 Cups Water
▪ 2 tsp Tarragon
▪ 1 tsp white pepper
▪ pinch Celtic sea salt
The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate. 10 hours before serving:
Wrap foil around the outside of 4 tartlet cases (with push up bottoms). You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of tartlet pans. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach. Compact the ingredients down into the cases with the palm of your hand.
In Vitamix or blender, combine cashews, water, tarragon, pepper and salt. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 115 for another 9 hours. (Don’t worry they are still raw. The food temp never goes above 115 degrees).
Thanks go to Susan Rawmazing for the original version of this recipe. We have adapted it slightly.
Falafel and Tabouleh
"I have to admit this recipe takes some time to prepare, but it is definitely worth it! This is one of our most favourite dishes so we just had to share it!
Sharing this truly inspirational recipe by 'Golubka Raw Food Recipes' (we have adapted some elements of this dish)
Ingredients:
Falafel
2 portobello mushroom caps - cubed
2 medium carrots - peeled and sliced
1/2 small onion - diced
1 garlic clove - sliced
3 tablespoons olive oil
1 teaspoon sea salt
1 cup raw pistachios
3/4 cup raw almonds
3/4 cup sunflower seeds - soaked for at least 30 minutes
1/4 cup chopped parsley or coriander
3/4 teaspoon ground cumin
1 teaspoon fresh lemon juice
freshly ground black pepper
1/2 cup ground flax seeds
1/4 cup sesame seeds
Tabouleh
1 Large cauliflower head - florets only
3 cups cucumber - peeled, seeded, and finely diced
3 cups chopped parsley or coriander
3 cups tomato - seeded and diced
1/3 cup spring onions - thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper
Tahini Sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove, minced
1/2 a small de-seeded chili, finely chopped
1/2cm cube of fresh ginger, minced
Methods/steps:
Falafel:
1) Mix together the mushrooms, carrots, onion, garlic, 2 tablespoons of olive oil, and a pinch of salt.
2) Spread on Teflex-lined dehydrator trays and dehydrate at 115F for 1 hour.
3) After dehydration, pulse the mixture in a food processor to achieve small pieces. Transfer to a large bowl and set aside.
4) In a food processor, grind the nuts and sunflower seeds to a crumbly texture.
5) Add the ground nuts, parsley, cumin and lemon juice to the mushroom-vegetable mixture and mix thoroughly, seasoning with salt and pepper.
6) Form into spheres, and roll each one in a mix of ground flaxseeds and sesame seeds.
7) Dehydrate on a screen-lined tray for 2 hours before serving.
Tabouleh:
1) Whirl the cauliflower in a food processor until finely chopped.
2) Toss with the remaining ingredients in a large mixing bowl.
3)Serve on romaine lettuce or baby spinach leaves with the falafel and sauces.
Tahini sauce
1) Mix all the ingredients until smooth.
Additional Tips:
Serve right out of the dehydrator for a warm dinner!
*If you have some left over just freeze them and pull them out to defrost for 1/2 hour, then simply pop them into the dehydrator to warm through.
"I have to admit this recipe takes some time to prepare, but it is definitely worth it! This is one of our most favourite dishes so we just had to share it!
Sharing this truly inspirational recipe by 'Golubka Raw Food Recipes' (we have adapted some elements of this dish)
Ingredients:
Falafel
2 portobello mushroom caps - cubed
2 medium carrots - peeled and sliced
1/2 small onion - diced
1 garlic clove - sliced
3 tablespoons olive oil
1 teaspoon sea salt
1 cup raw pistachios
3/4 cup raw almonds
3/4 cup sunflower seeds - soaked for at least 30 minutes
1/4 cup chopped parsley or coriander
3/4 teaspoon ground cumin
1 teaspoon fresh lemon juice
freshly ground black pepper
1/2 cup ground flax seeds
1/4 cup sesame seeds
Tabouleh
1 Large cauliflower head - florets only
3 cups cucumber - peeled, seeded, and finely diced
3 cups chopped parsley or coriander
3 cups tomato - seeded and diced
1/3 cup spring onions - thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper
Tahini Sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove, minced
1/2 a small de-seeded chili, finely chopped
1/2cm cube of fresh ginger, minced
Methods/steps:
Falafel:
1) Mix together the mushrooms, carrots, onion, garlic, 2 tablespoons of olive oil, and a pinch of salt.
2) Spread on Teflex-lined dehydrator trays and dehydrate at 115F for 1 hour.
3) After dehydration, pulse the mixture in a food processor to achieve small pieces. Transfer to a large bowl and set aside.
4) In a food processor, grind the nuts and sunflower seeds to a crumbly texture.
5) Add the ground nuts, parsley, cumin and lemon juice to the mushroom-vegetable mixture and mix thoroughly, seasoning with salt and pepper.
6) Form into spheres, and roll each one in a mix of ground flaxseeds and sesame seeds.
7) Dehydrate on a screen-lined tray for 2 hours before serving.
Tabouleh:
1) Whirl the cauliflower in a food processor until finely chopped.
2) Toss with the remaining ingredients in a large mixing bowl.
3)Serve on romaine lettuce or baby spinach leaves with the falafel and sauces.
Tahini sauce
1) Mix all the ingredients until smooth.
Additional Tips:
Serve right out of the dehydrator for a warm dinner!
*If you have some left over just freeze them and pull them out to defrost for 1/2 hour, then simply pop them into the dehydrator to warm through.
Sweet Potato Fettuccini
If your craving pasta, this is the raw dish for you!
Ingredients
¼ cup dehydrated or sundried red peppers, soaked & chopped
¼ cup dehydrated or sundried tomatoes, soaked & chopped
¼ red onion, finely sliced
Fresh chilli finely sliced
Fresh basil leaves
(Optional - a small handful of chopped olives or capers)
1-2 Tbsp Olive oil
1 clove garlic
1 tsp salt
Place oil, garlic & salt into a small bowl and mix well.
Pasta
1 medium Sweet Potato
Peel the skin off the Sweet Potato then using a vegetable peeler make fettuccini noodles by lightly running the peeler length ways down the Sweet Potato. Alternatively use a Spiralizer to create spaghetti noodles.
Warm through by placing all ingredients into a saucepan on low heat and using tongs to combine the ingredients until the Sweet Potato reduces and starts to soften. (This is still ‘raw’ because we are only using low heat to warm the dish) Fettuccini should be served ‘al dente’.
Serve with fresh cracked pepper.
Serves 2 main meals
Or 4 entrée size.
Recipe by RawFoodforLife.org
If your craving pasta, this is the raw dish for you!
Ingredients
¼ cup dehydrated or sundried red peppers, soaked & chopped
¼ cup dehydrated or sundried tomatoes, soaked & chopped
¼ red onion, finely sliced
Fresh chilli finely sliced
Fresh basil leaves
(Optional - a small handful of chopped olives or capers)
1-2 Tbsp Olive oil
1 clove garlic
1 tsp salt
Place oil, garlic & salt into a small bowl and mix well.
Pasta
1 medium Sweet Potato
Peel the skin off the Sweet Potato then using a vegetable peeler make fettuccini noodles by lightly running the peeler length ways down the Sweet Potato. Alternatively use a Spiralizer to create spaghetti noodles.
Warm through by placing all ingredients into a saucepan on low heat and using tongs to combine the ingredients until the Sweet Potato reduces and starts to soften. (This is still ‘raw’ because we are only using low heat to warm the dish) Fettuccini should be served ‘al dente’.
Serve with fresh cracked pepper.
Serves 2 main meals
Or 4 entrée size.
Recipe by RawFoodforLife.org
Curried Cream of Cauliflower Soup / Raw
There is something so warming and delicious about a curried soup on chilly nights...
Ingredients
2 cups of cauliflower
2 avocados
1 large tomato
1 cup coconut water from a baby coconut (or organic coconut milk)
1 cup warm water
1-2 tsp curry powder (to taste)
1 small clove of garlic, minced
2 tsps onion powder
1 tsp turmeric
Herbamare or salt to taste
Blend until smooth and creamy (It won’t get as smooth as cooked but it will be close). Add more warm water if desired for a thinner consistency.
Serve sprinkled with fresh coriander and finely chopped red pepper.
Serves 2 large bowls
Or 4 entrée size
Recipe by RawFoodforLife.org
There is something so warming and delicious about a curried soup on chilly nights...
Ingredients
2 cups of cauliflower
2 avocados
1 large tomato
1 cup coconut water from a baby coconut (or organic coconut milk)
1 cup warm water
1-2 tsp curry powder (to taste)
1 small clove of garlic, minced
2 tsps onion powder
1 tsp turmeric
Herbamare or salt to taste
Blend until smooth and creamy (It won’t get as smooth as cooked but it will be close). Add more warm water if desired for a thinner consistency.
Serve sprinkled with fresh coriander and finely chopped red pepper.
Serves 2 large bowls
Or 4 entrée size
Recipe by RawFoodforLife.org
Raw Veggie Fajitas
Ingredients
Fajitas
2 large mushrooms
1 large red pepper, sliced into strips
1 zucchini, sliced into sticks
1/2 red onion, thinly sliced
2 cloves garlic, minced
1/4 cup shoyu or tamari (alternative to soy sauce)
1/4 cup extra virgin olive oil
1/2-1 tablespoon mild chili powder
1 teaspoon cumin
1 tablespoon apple cider vinegar
Guacamole
2 ripe Avocados (lightly mashed)
1 diced tomato
1 tablespoon lime juice
½ teaspoon himalayan or sea salt
white pepper
I small clove of garlic, minced
1/4 red onion finely diced
Methods/steps
Toss all ingredients together in a big bowl. Marinate for a minimum of 2 hours or up to 12 hours. Optional: dehydrate for a few hours after marinating in dehydrator or rinse after marinating under warm water to warm through.
Serve in Cos lettuce leaves with Guacamole.
Guacamole
Gently mix all ingredients together until combined.
Ingredients
Fajitas
2 large mushrooms
1 large red pepper, sliced into strips
1 zucchini, sliced into sticks
1/2 red onion, thinly sliced
2 cloves garlic, minced
1/4 cup shoyu or tamari (alternative to soy sauce)
1/4 cup extra virgin olive oil
1/2-1 tablespoon mild chili powder
1 teaspoon cumin
1 tablespoon apple cider vinegar
Guacamole
2 ripe Avocados (lightly mashed)
1 diced tomato
1 tablespoon lime juice
½ teaspoon himalayan or sea salt
white pepper
I small clove of garlic, minced
1/4 red onion finely diced
Methods/steps
Toss all ingredients together in a big bowl. Marinate for a minimum of 2 hours or up to 12 hours. Optional: dehydrate for a few hours after marinating in dehydrator or rinse after marinating under warm water to warm through.
Serve in Cos lettuce leaves with Guacamole.
Guacamole
Gently mix all ingredients together until combined.
The Best Cheesy Kale Chips
I'm not kidding guys, if you make these, make double or triple the recipe because you and whoever you let taste them will not be able to stop eating them! They are so delicious, even those that don't like anything green will love them! We've had the same reaction from everyone that's tasted them.
They are so fantastic I wanted to make sure everyone knew about them.
Ingredients:
1 large bunch of curly, green kale, washed, large stems removed, torn into bite size pieces
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
Juice of 1 lemon
1 Tbsp. nutritional yeast
1/2 tsp. himalayan pink crystal salt (use more or less to taste)
Preparation:
Put coating ingredients into Blender. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on dehydrator/teflex sheets (don't worry about flattening them, they're fine bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.
* note: ours just took about another 5 hours after overnight and flipping.
Allow to cool then store in airtight bags or container or they will start to take up moisture and loose their crispness.
Enjoy!
I'm not kidding guys, if you make these, make double or triple the recipe because you and whoever you let taste them will not be able to stop eating them! They are so delicious, even those that don't like anything green will love them! We've had the same reaction from everyone that's tasted them.
They are so fantastic I wanted to make sure everyone knew about them.
Ingredients:
1 large bunch of curly, green kale, washed, large stems removed, torn into bite size pieces
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
Juice of 1 lemon
1 Tbsp. nutritional yeast
1/2 tsp. himalayan pink crystal salt (use more or less to taste)
Preparation:
Put coating ingredients into Blender. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on dehydrator/teflex sheets (don't worry about flattening them, they're fine bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.
* note: ours just took about another 5 hours after overnight and flipping.
Allow to cool then store in airtight bags or container or they will start to take up moisture and loose their crispness.
Enjoy!
Raw Cashew Cheese
"This simple cashew cream cheese is particularly versatile. It can even be used in cheesecake recipes."
Thanks goes to 'Lisa Pitman' for this recipe.
Ingredients
2 cups cashews, soaked 4 hours
1 tsp probiotic powder
Approximately ½ cup water
2 tsp nutritional yeast
½ tsp sea salt
Methods/steps
Drain and rinse the cashews.
In a blender combine the cashews and probiotic powder. Blend the cashews adding water as necessary, just enough to get is super smooth.
In a strainer lined with cheesecloth allow the cashew cheese to ferment for 24 hours. Pick a warm place, like inside your oven with the light on or the top of your refrigerator to further promote the fermentation.
Stir in the nutritional yeast and sea salt.
Roll into a log shape, wrap in parchment paper or plastic wrap and store in the refrigerator.
Before serving roll in fresh herbs of your choice.
Additional Tips
Believe it or not this cashew cheese also freezes well, so if you're anticipating a busy social schedule in the near future you can easily stock up.
"This simple cashew cream cheese is particularly versatile. It can even be used in cheesecake recipes."
Thanks goes to 'Lisa Pitman' for this recipe.
Ingredients
2 cups cashews, soaked 4 hours
1 tsp probiotic powder
Approximately ½ cup water
2 tsp nutritional yeast
½ tsp sea salt
Methods/steps
Drain and rinse the cashews.
In a blender combine the cashews and probiotic powder. Blend the cashews adding water as necessary, just enough to get is super smooth.
In a strainer lined with cheesecloth allow the cashew cheese to ferment for 24 hours. Pick a warm place, like inside your oven with the light on or the top of your refrigerator to further promote the fermentation.
Stir in the nutritional yeast and sea salt.
Roll into a log shape, wrap in parchment paper or plastic wrap and store in the refrigerator.
Before serving roll in fresh herbs of your choice.
Additional Tips
Believe it or not this cashew cheese also freezes well, so if you're anticipating a busy social schedule in the near future you can easily stock up.
Broccoli in Hoisini Sauce with Parsnip “Rice”
"This dish is surprisingly addictive, the Tahini sauce recipe is so good and the flavours combine so well together!"
Sharing this delicious recipe that we have altered from the original by 'Russell James'.
For the broccoli
5c (500g) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari
- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.
- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.
For the sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove, minced
1/2 a small de-seeded chili, finely chopped
1/2cm cube of fresh ginger, minced
- Whisk all ingredients in a bowl until well combined, gradually add water if needed to achieve a pouring sauce consistency.
- Pour over the dehydrated broccoli when ready to serve
- Serve with the parsnip “rice”
For the parsnip “rice”
1.5 cups (275g) peeled parsnips or cauliflower
1 tablespoon pine nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped
- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
- Transfer to a bowl and stir in the chopped spring onions
Serves 2 people
or 4 small entrees
"This dish is surprisingly addictive, the Tahini sauce recipe is so good and the flavours combine so well together!"
Sharing this delicious recipe that we have altered from the original by 'Russell James'.
For the broccoli
5c (500g) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari
- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.
- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.
For the sauce
1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove, minced
1/2 a small de-seeded chili, finely chopped
1/2cm cube of fresh ginger, minced
- Whisk all ingredients in a bowl until well combined, gradually add water if needed to achieve a pouring sauce consistency.
- Pour over the dehydrated broccoli when ready to serve
- Serve with the parsnip “rice”
For the parsnip “rice”
1.5 cups (275g) peeled parsnips or cauliflower
1 tablespoon pine nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped
- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
- Transfer to a bowl and stir in the chopped spring onions
Serves 2 people
or 4 small entrees
Raw Asian Noodles
One of our favourite dishes, nutritionally packed and so delicious!
Ingredients
1 cup Bok Choy, sliced
1 cup Shitake or other mushrooms, sliced
1 cup Snow Peas, sliced
1 cup Broccoli, chopped into small flowerets
½ cup Spring onions, sliced
Sesame Soy Sauce
1 tsp finely sliced fresh chili or more to taste
2 Tbsp Cold pressed Sesame oil
3 Tbsp Tamari or Paul Braggs Liquid Aminos
1 clove Garlic, crushed
1 tsp Ginger, finely chopped
1Tbsp Lime juice
1 tsp Agave
Noodles
1 Large Zucchini
Method
Peel the skin off the Zucchini (optional) then using a vegetable peeler make noodles by lightly running the peeler length ways down the zucchini. Alternatively use a Spiralizing machine to create spaghetti noodles.
Place all of the vegetables into a bowl (except the zucchini noodles and mushrooms) and pour warm to hot water over them to slightly blanch for a few minutes then drain well.
Combine the Sesame Soy Sauce ingredients into a bowl and whisk to combine well.
Place all ingredients and sauce into a saucepan on low heat for a few minutes to warm through (optional). Gently combine ingredients with a fork or tongs. (This is still ‘raw’ because we are only using low heat to warm the dish).
Serve sprinkled with fresh coriander and sesame seeds (I forgot to add them in the photo... whoops!)
Serves 2
Recipe by RawFoodforLife.org
One of our favourite dishes, nutritionally packed and so delicious!
Ingredients
1 cup Bok Choy, sliced
1 cup Shitake or other mushrooms, sliced
1 cup Snow Peas, sliced
1 cup Broccoli, chopped into small flowerets
½ cup Spring onions, sliced
Sesame Soy Sauce
1 tsp finely sliced fresh chili or more to taste
2 Tbsp Cold pressed Sesame oil
3 Tbsp Tamari or Paul Braggs Liquid Aminos
1 clove Garlic, crushed
1 tsp Ginger, finely chopped
1Tbsp Lime juice
1 tsp Agave
Noodles
1 Large Zucchini
Method
Peel the skin off the Zucchini (optional) then using a vegetable peeler make noodles by lightly running the peeler length ways down the zucchini. Alternatively use a Spiralizing machine to create spaghetti noodles.
Place all of the vegetables into a bowl (except the zucchini noodles and mushrooms) and pour warm to hot water over them to slightly blanch for a few minutes then drain well.
Combine the Sesame Soy Sauce ingredients into a bowl and whisk to combine well.
Place all ingredients and sauce into a saucepan on low heat for a few minutes to warm through (optional). Gently combine ingredients with a fork or tongs. (This is still ‘raw’ because we are only using low heat to warm the dish).
Serve sprinkled with fresh coriander and sesame seeds (I forgot to add them in the photo... whoops!)
Serves 2
Recipe by RawFoodforLife.org
Mushroom Burgers
This is our version but thanks goes to 'Susan from Rawmazing' for the original recipe.
Ingredients:
2 Cups Carrots, grated
2 Cups Portobello Mushrooms, chopped finely
1 small Onion, chopped finely
3/4 Cup Celery, finely diced
2 cloves of Garlic, minced
1 Cup Walnuts, soaked 2hrs and ground fine while wet
1/2 Cup Pumpkin seeds, soaked 2hrs and ground fine while wet
3 Tbls water
1/3 Cup Tamari or Nama Shoyu
1 tsp Sage
1 tsp Marjoram
1 tsp Thyme
3/4 Cup Flaxseed, ground
Black Pepper
Method:
Combine carrots, mushrooms, celery, and onion and garlic.
Stir in walnuts and pumpkin seeds, combine well.
Combine water and Tamari, mix into veggie/nut mixture
Add herbs, stir well.
Stir in raw ground flax seeds in batches (half at a time)
Shape into patties 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Serve with lettuce and sliced tomato.
Makes 8 – 9 Burgers.
This is our version but thanks goes to 'Susan from Rawmazing' for the original recipe.
Ingredients:
2 Cups Carrots, grated
2 Cups Portobello Mushrooms, chopped finely
1 small Onion, chopped finely
3/4 Cup Celery, finely diced
2 cloves of Garlic, minced
1 Cup Walnuts, soaked 2hrs and ground fine while wet
1/2 Cup Pumpkin seeds, soaked 2hrs and ground fine while wet
3 Tbls water
1/3 Cup Tamari or Nama Shoyu
1 tsp Sage
1 tsp Marjoram
1 tsp Thyme
3/4 Cup Flaxseed, ground
Black Pepper
Method:
Combine carrots, mushrooms, celery, and onion and garlic.
Stir in walnuts and pumpkin seeds, combine well.
Combine water and Tamari, mix into veggie/nut mixture
Add herbs, stir well.
Stir in raw ground flax seeds in batches (half at a time)
Shape into patties 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Serve with lettuce and sliced tomato.
Makes 8 – 9 Burgers.
Mediterranean Pasta
Ingredients
½ cup dehydrated tomatoes, soaked & chopped
¼ cup dehydrated red peppers, soaked & chopped
½ cup fresh cherry tomatoes, quartered
¼ red onion, finely sliced
2 Tbls olives, pitted and chopped
¼ cup mushrooms, sliced
Fresh basil leaves
Aglio e Olio (Garlic & Oil dressing)
1-2 Tbsp Olive oil
½ tsp Rosemary
1 tsp Italian herbs
1 clove garlic
1-2 tsp chilli flakes
½ tsp Celtic salt
Place ingredients in a bowl and mix well.
Pasta
2 Large Zucchinis
Peel the skin off the Zucchini (optional) then using a Spiralizing machine, create spaghetti noodles using the zucchini. Alternatively If you don't have a Spiralizer, use a vegetable peeler to make fettuccini noodles by lightly running the peeler length ways down the zucchini.
Place pasta and all other ingredients into a saucepan, very gently mix through with fingers. Slightly warm through on lowest setting of stovetop (optional). Drain any fluid before serving. Serve with fresh cracked pepper or chilli flakes as desired.
Serves 2 main meals
Or 4 entrée size.
Recipe by 'RawFoodforLife.org'
Ingredients
½ cup dehydrated tomatoes, soaked & chopped
¼ cup dehydrated red peppers, soaked & chopped
½ cup fresh cherry tomatoes, quartered
¼ red onion, finely sliced
2 Tbls olives, pitted and chopped
¼ cup mushrooms, sliced
Fresh basil leaves
Aglio e Olio (Garlic & Oil dressing)
1-2 Tbsp Olive oil
½ tsp Rosemary
1 tsp Italian herbs
1 clove garlic
1-2 tsp chilli flakes
½ tsp Celtic salt
Place ingredients in a bowl and mix well.
Pasta
2 Large Zucchinis
Peel the skin off the Zucchini (optional) then using a Spiralizing machine, create spaghetti noodles using the zucchini. Alternatively If you don't have a Spiralizer, use a vegetable peeler to make fettuccini noodles by lightly running the peeler length ways down the zucchini.
Place pasta and all other ingredients into a saucepan, very gently mix through with fingers. Slightly warm through on lowest setting of stovetop (optional). Drain any fluid before serving. Serve with fresh cracked pepper or chilli flakes as desired.
Serves 2 main meals
Or 4 entrée size.
Recipe by 'RawFoodforLife.org'
Mediterranean Salad with Raw Botija Olives
"This salad is so vibrant, flavourful & fulfilling!"
Ingredients:
1 cup dehydrated or sundried red pepper
A handful of dehydrated *Organic Raw Botija Olives
½ cup of dehydrated or sun dried tomatoes
¼ red onion, finely sliced
4 cherry tomatoes, quartered
1 small avocado, sliced into chunks
1½ cups mushrooms, sliced
Cos or butter lettuce
(optional – place mushrooms and onion in a saucepan with a little olive oil and salt on low heat just to warm them slightly until mushrooms soften, this gives them a rich cooked flavor)
Orange Mustard Salad Dressing:
¼ cup orange juice
2 Tbsp organic Dijon or French mustard (or you can make your own raw version, see link below)
¼ cup olive oil
1 Tbsp Agave
1 clove of garlic, minced
1 tsp fresh or dried chives (optional)
salt and ground white pepper to taste
Preparation: Whisk or blend together all ingredients thoroughly.
Combine in a salad bowl with some of the dressing and serve dressed with a drizzle of dressing on top and sprouts.
That's it! Enjoy!
Recipe by 'Raw Food for Life'
* Organic Raw Botija Olived - http://www.lovingearth.net/products/47/dehydrated-olives
*Raw Fusion Dijon Mustard recipe at Gone Raw - http://goneraw.com/recipe/raw-fusion-dijon-mustard
"This salad is so vibrant, flavourful & fulfilling!"
Ingredients:
1 cup dehydrated or sundried red pepper
A handful of dehydrated *Organic Raw Botija Olives
½ cup of dehydrated or sun dried tomatoes
¼ red onion, finely sliced
4 cherry tomatoes, quartered
1 small avocado, sliced into chunks
1½ cups mushrooms, sliced
Cos or butter lettuce
(optional – place mushrooms and onion in a saucepan with a little olive oil and salt on low heat just to warm them slightly until mushrooms soften, this gives them a rich cooked flavor)
Orange Mustard Salad Dressing:
¼ cup orange juice
2 Tbsp organic Dijon or French mustard (or you can make your own raw version, see link below)
¼ cup olive oil
1 Tbsp Agave
1 clove of garlic, minced
1 tsp fresh or dried chives (optional)
salt and ground white pepper to taste
Preparation: Whisk or blend together all ingredients thoroughly.
Combine in a salad bowl with some of the dressing and serve dressed with a drizzle of dressing on top and sprouts.
That's it! Enjoy!
Recipe by 'Raw Food for Life'
* Organic Raw Botija Olived - http://www.lovingearth.net/products/47/dehydrated-olives
*Raw Fusion Dijon Mustard recipe at Gone Raw - http://goneraw.com/recipe/raw-fusion-dijon-mustard
Raw Pasta w/ Mushroom & Walnut Pesto
This mushroom sauce is so delicious! It has a surprisingly wonderful cooked mushroom flavour!
Ingredients
Pesto Sauce:
Soak 3/4 cup raw walnuts in water for a few hours, or overnight.
1 small clove garlic
150g mushrooms
a small piece of Spanish onion (about a Tablespoon size)
3 tsp Tamari
1 tsp fresh thyme (or a sprinkle of dried thyme)
a small handful of fresh parsley
1 tablespoon extra virgin olive oil
freshly ground black pepper, to taste
For the Pasta:
2 large zucchinis
Drain the water off the walnuts and place in the food processor with all other ingredients except zucchinis. Blend until smooth or leave slightly chunky if you prefer.
Peel the skin off the Zucchini (optional) then using a Spiralizing machine, create spaghetti noodles using the zucchini. If you don't have a Spiralizer, just use a vegetable peeler to make fettuccini noodles.
Spoon the sauce over the pasta and stir through gently and serve.
Optional: Slightly warm through by placing the pasta in a saucepan on lowest heat setting for 1-2mins, drain any moisture and serve.
Serves 2
or 4 entree size
This mushroom sauce is so delicious! It has a surprisingly wonderful cooked mushroom flavour!
Ingredients
Pesto Sauce:
Soak 3/4 cup raw walnuts in water for a few hours, or overnight.
1 small clove garlic
150g mushrooms
a small piece of Spanish onion (about a Tablespoon size)
3 tsp Tamari
1 tsp fresh thyme (or a sprinkle of dried thyme)
a small handful of fresh parsley
1 tablespoon extra virgin olive oil
freshly ground black pepper, to taste
For the Pasta:
2 large zucchinis
Drain the water off the walnuts and place in the food processor with all other ingredients except zucchinis. Blend until smooth or leave slightly chunky if you prefer.
Peel the skin off the Zucchini (optional) then using a Spiralizing machine, create spaghetti noodles using the zucchini. If you don't have a Spiralizer, just use a vegetable peeler to make fettuccini noodles.
Spoon the sauce over the pasta and stir through gently and serve.
Optional: Slightly warm through by placing the pasta in a saucepan on lowest heat setting for 1-2mins, drain any moisture and serve.
Serves 2
or 4 entree size
Portabello Mushroom Kebabs w/ Asian slaw
"This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal!" Russell James
Sharing this marvellous recipe is by 'Russell James'.
Ingredients:
For the kebabs
3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt
Method:
- Chop the vegetables into 1” squares.
- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.
For the Asian slaw
1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful coriander (cilantro), minced
1 tablespoons mint
Method:
- Blend first 5 ingredients in a high-speed blender.
- Combine with remaining ingredients in a bowl.
- Serve with warm kebabs straight from the dehydrator.
Serves 2
"This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal!" Russell James
Sharing this marvellous recipe is by 'Russell James'.
Ingredients:
For the kebabs
3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt
Method:
- Chop the vegetables into 1” squares.
- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.
For the Asian slaw
1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful coriander (cilantro), minced
1 tablespoons mint
Method:
- Blend first 5 ingredients in a high-speed blender.
- Combine with remaining ingredients in a bowl.
- Serve with warm kebabs straight from the dehydrator.
Serves 2
Spring Salsa
Sharing this recipe by Sarah Britton.
Ingredients:
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped coriander
½ clove garlic, minced
juice of ½ lime
1 tsp. raw agave or honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
(Optional - add small chunks or fresh mango or pineapple)
Directions:
1. Whisk the garlic, lime juice, agave, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the coriander and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Sharing this recipe by Sarah Britton.
Ingredients:
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped coriander
½ clove garlic, minced
juice of ½ lime
1 tsp. raw agave or honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
(Optional - add small chunks or fresh mango or pineapple)
Directions:
1. Whisk the garlic, lime juice, agave, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the coriander and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Raw Almond Bread Recipe
I love making this bread as it’s so satisfying to create and eat. You can make a batch of this on Sunday and be set up for some fantastic lunchtime sandwiches for the week, instead of just taking the salad option!
I like to make a sandwich with avocado, lettuce, tomato and cashew mayonnaise. If you like mushrooms then some chunky slices of portabello mushrooms marinated in Nama Shoyu or Tamari make an excellent addition too. - Russell James.
Mediterranean Almond Bread
Makes 18 ‘slices’
1/2 cup olive oil
1 cup sun-dried tomatoes, loosely packed<
3 cups almond flour*
1 cup flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Herbs De Provence or herbs of your choice
2 tablespoons marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on non-stick dehydrator sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the non-stick sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the non-stick sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more at 105 degrees F (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
So there you have it…Once you have this bread, the only limit you have is your imagination!
Recipe by Russell James
I love making this bread as it’s so satisfying to create and eat. You can make a batch of this on Sunday and be set up for some fantastic lunchtime sandwiches for the week, instead of just taking the salad option!
I like to make a sandwich with avocado, lettuce, tomato and cashew mayonnaise. If you like mushrooms then some chunky slices of portabello mushrooms marinated in Nama Shoyu or Tamari make an excellent addition too. - Russell James.
Mediterranean Almond Bread
Makes 18 ‘slices’
1/2 cup olive oil
1 cup sun-dried tomatoes, loosely packed<
3 cups almond flour*
1 cup flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Herbs De Provence or herbs of your choice
2 tablespoons marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on non-stick dehydrator sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the non-stick sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the non-stick sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more at 105 degrees F (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
So there you have it…Once you have this bread, the only limit you have is your imagination!
Recipe by Russell James
Rawsagne
Lemon Ricotta
2 cups raw cashews soaked in water for at least 2 hours
2 tablespoons lemon juice
2 tablespoons nutritional/savoury yeast (available in health food stores) (optional)
1 teaspoon sea salt
Tomato Sauce
2 cups sun-dried tomatoes or dehydrated tomatoes, (pre-soaked in water)
1 large ripe tomato, quartered, seeds removed
1/4 red pepper, roughly chopped
1/2 ripe avocado
1/4 small onion, chopped
1 garlic clove
2 tablespoons lemon juice
1 tablespoon Tamari or 1 tsp salt
3 tablespoons extra virgin olive oil
2 Fresh Dates (chopped) or 4 teaspoons raw agave
Black Pepper
Pesto
2 cups packed basil leaves
1/2 cup raw pine nuts
6 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1 pinch fresh ground white pepper
Lasagna
3 medium zucchini, ends trimmed
3 medium under ripen tomatoes
3 cups Spinach (blanched in warm water)
2 tablespoons extra virgin olive oil
1/2 tablespoon finely chopped fresh oregano
1/2 tablespoon fresh thyme leaves
Directions:
Lemon Ricotta
Place the cashews, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce.
Place all ingredients in a blender, and process until smooth.
Pesto
Place all ingredients in a blender, and process until smooth.
Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes into thin slices and cut the slices in half. Line the bottom of a 9 x13-inch baking dish with two layers of zucchini slices.
Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of ricotta and pesto, using 1/3 of each.
Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours.
Top with Spinach.
