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Archive for the ‘Raw’ Category

A lot of the dishes I make are often inspired by something I’ve seen or eaten before at a restaurant, and this is especially true for raw dishes as I’m still quite an amateur when it comes to ‘uncooking’. I first tried this creation in the Living Food Cafe in Phuket, and only because it was recommended to us by another customer – I was quite skeptical of the sound of it. I may have mentioned before that I was never a big fan of mixing fruits with vegetables, but honestly the mix of Papaya with the savoury flavours work wonderfully! Add chopped Mango to your salsa and you’ll be in raw heaven…Trust me, this combo is delicious  & satisfying, and makes a great starter or even a light dinner. Don’t use Papaya that is too ripe, as it won’t keep its shape!

Ingredients: (serves 2)

1 large Papaya, ripe but firm

Alex’s Mango Salsa (omitting Cucumber, adding 1/2 tsp. minced Garlic)

Guacamole (recipe from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking):

2 ripe Avocados, peeled & seeded

2 Tblsp. chopped Red Onion

sqeeze of fresh Lime juice

1 small Garlic clove, minced

1 tsp. fresh Red or Green Chile, minced (optional, depending on how spicy you want it)

dash of Chile powder or Cayenne Pepper

Salt and Pepper

for garnish: Spring Onion (optional)

 

Method:

– Peel Papaya and cut off top and tail. Cut into thick, even sized rings and carefully scoop out seeds from the centre of the rings. Place on plate.

– Mix ingredients for Salsa in a bowl and set aside.

– For the Guacamole, place all the ingredients together in a bowl and mix well, mashing the Avocado until a few chunks remain. Taste, and adjust seasonings.

– Scoop a large spoonful of Guacamole onto each Papaya ring, followed by a spoonful of Salsa. Decorate with Spring Onion if desired.

*Eat with a knife & fork, and enjoy!

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On a recent quest to detoxify my body, and lacking the willpower for another 7 day liquid cleanse, I decided to stick to a Raw menu for a few weeks. This dish is just one of the many delicious & satisfying meals I have been feasting on, which I decided to recreate after having it at one of my favourite Veggie haunts. To be honest, the idea of eating Zucchini uncooked has never really appealed to me – along with Broccoli, Cauliflower and Mushrooms…And so, despite the hype around Zucchini ‘Pasta’, I hadn’t even considered trying it – until it was the only raw choice on the menu one night, and now I’m so glad I did! Julienning the Zucchini into long, thin strips creates mock noodles with just the right texture, and they’re packed with fibre & water unlike heavy, starchy pasta. But it’s the zesty Basil Pesto and juicy Cherry Tomatoes that make this dish so heavenly – nothing can beat homemade Pesto! I like mine with lots of garlic, so if you’re not a big fan then adjust accordingly. These noodles are topped with Gomasio (a mixture of Sesame Seeds & Salt) for some crunch, but you can just as easily replace it with finely chopped Almonds or Sunflower Seeds…You’ll be surprised by how filling this dish actually is!

Ingredients: (2 servings)

2 medium sized Zucchini

handful of Cherry Tomatoes, halved

1 Tblsp. Sundried Tomatoes, chopped

Gomasio to sprinkle on top (or finely chopped Almonds/Sunflower Seeds)

For the Basil Pesto: (from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking) – makes 1 cup

1 1/2 cups fresh Basil leaves, packed

1/4 cup plus 2 Tblsp. Pine Nuts

1/2 cup plus 2 Tblsp. Olive Oil

2 Tblsp. freshly squeezed Lemon Juice

2-3 Garlic cloves (I used 3…)

1/2 tsp. Sea Salt

1 tsp. Nutritional Yeast (optional)

 

Method:

– After washing the Zucchini, cut the tops & tails off and, using a Mandoline, julienne into long, thin strips (make sure they are not too thick). Place in a large bowl, along with the Cherry Tomatoes and Sundried Tomatoes.

– Combine all the ingredients for the Pesto in a food processor or high-speed blender, and blend until mostly smooth.

– Mix Pesto with Zucchini Noodles (you may only need half the batch), and top with Gomasio.

*Enjoy, guilt-free!

 

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Raw Carob Cheesecake with Almond Crust...

As I may have mentioned before, I always found raw food recipes to be rather intimidating with all the soaking, dehydrating and time consuming preparation, and have therefore hesitated to try my hand at raw desserts…Well, I don’t know what took me so long! The actual assembly of this dessert is simple & fast – all you really need to do is blend the ingredients & pop it in a dish. The only advanced preparation needed is to soak the cashews the night before, and even this isn’t completely necessary,  but I would recommend it as it gives the nuts a creamier texture as well as activating the enzymes in them and making them easier to digest. Coconut Oil can be a bit pricey, but you will need it for this recipe as it is responsible for ‘setting’ the cheesecake (Coconut Oil solidifies in cold temperatures) – it’s also worth investing in to use for baking & cooking, as it is safe to heat to very high temperatures [incidentally, my Indian friends swear by using it on their hair once or twice a month!]. These ‘Cheesecakes’ are so much like the original, in texture and taste, you wouldn’t guess they are raw…Here are two variations for you to try out:

Raw Lemon Cheesecake (modified version of the one found in Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes)

Ingredients:

Crust

1 1/2 cups Nuts (your choice, I used a mixture of Hazelnuts, Walnuts & Cashews) or 1 cup Nut Meal (eg: Almond or Hazelnut)

1/2 tsp. Salt

1/2 cup pitted Dates (soaked in hot water for about 15 mins. to soften)

1/4 cup shredded Coconut

Filling

3 cups raw Cashews (soaked overnight, or atleast 8 hours, in filtered water) and rinsed

3/4 cup fresh Lemon Juice

3/4 cup Agave Syrup (or 1/4 tsp. Stevia powder & 1/3 cup Agave)

3/4 cup Coconut Oil (liquid form)

1 tsp. Vanilla Extract

zest of 1 Lemon (optional)

1/2 cup Water, as needed (use the soaking water from the dates)

 

Method:

– For the crust: Process the nuts into small pieces with the salt in a food processor. Slowly add Dates and mix well, then mix in Coconut. Press ‘dough’ into the bottom of a Cheesecake dish or pan (9-inch), and place in refrigerator until needed.

– For the filling: Blend Cashews, Lemon Juice, Agave (and Stevia, if using), Coconut Oil, and Vanilla (and Lemon Zest, if using), in your blender/food processor. Add just enough Water to blend into a smooth ‘cream’. Pour onto the crust in the dish and place in freezer for about an hour until firm. Then refrigerate until serving. (Keeps for about 5 days, if it lasts that long…)

Raw Carob (or Chocolate) Cheesecake (based on a recipe in Kristen Suzanne’s EASY Raw Vegan Desserts: Delicious & Easy Raw Food Recipes for Cookies, Pies, Cakes, Puddings, Mousses, Cobblers, Candies & Ice Creams)

Ingredients:

Crust

1 cup Almond Meal

dash of Salt

1/2 cup of pitted Dates (soaked for about 15 mins.)

1/4 cup shredded Coconut

Filling

3 cups of raw Cashews, soaked overnight (or atleast a few hours) and rinsed

1/3 cup Agave Syrup

1/4 tsp. Stevia powder or another 1/3 cup Agave

1/2 cup fresh Lemon Juice

1/4 cup Water (use soaking Water from Dates)

1 tsp. Vanilla Extract

3/4 cup Coconut Oil, liquid form

3/4 cup Carob powder, or Chocolate powder

 

Method:

– For the Crust & Filling: Same as with Raw Lemon Cheesecake, but adding Coconut Oil and Carob powder at the end for the filling, after blending the rest of the ingredients.

Raw Lemon Cheesecake...

 

*Keep in mind that this dessert is packed with calories, albeit good ones, so take it easy…(says me, who devoured a whole Cheesecake to myself in a matter of 2 days -whoops!)

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