Monday, August 30, 2010

Raw Cauliflower Salad

1 small or ½ a large, head of cauliflower
½ small white or savoy cabbage
½ cup cashews, soaked for at least 1 hour
1 large carrot
3 ripe, juicy tomatoes
1 fresh date, (remove stone) or 1 tsp honey
1 Tbsp flax seed oil or rice bran oil
½ tsp each ground cumin, coriander and tumeric
Pinch cayenne and salt
½ cup raisins, soaked

In a large food processor pulse the cauliflower, cabbage and cashews until they are finely ground. Add all remaining ingredients, except the raisins in a food processor and pulse until all well combined. Place in salad bowl and stir through raisins.

Raw Pad Thai

4 zucchini, peeled or julienne cut into noodles

3/4 cup almond or peanut butter
juice of one large orange
1 tsp fresh ginger, grated
1 small clove garlic, minced
1 Tbsp shoyu soy sauce
½ Tbsp white miso
1 Tbsp honey
pinch each cayenne pepper and salt.

Blend all the dressing ingredients in blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more salt and cayenne to taste.
Prepare the zucchini and then pour the sauce over to marinate for about 10 minutes.

Top with a mixture of the following.
Mung bean sprouts
Julienned red and yellow peppers
Shredded carrots
Fresh coriander or mint

NB: I have never been able to find raw almond or peanut butter in NZ, although I know in the US raw almond butter is available. Raw peanut butter would taste awful!

Courgette and Pine nut salad

3-4 courgettes, peeled or julienne cut (long strips)
2 green onions – chopped
1 each red and yellow capsicum – diced
1 large carrot – grated
2 stalks celery – diced finely
½ cup of pine nuts (soaked at least 1 hour)
Large handful fresh parsley, coriander or basil

1 avocado
Juice of half a large lemon
2 tbsp flax oil
1 tsp honey
1 small clove garlic, minced
Pinch each of salt and cayenne pepper
In a blender blend all the dressing ingredients. Toss through the salad and serve.

Cherry Tomato Salad

Cherry Tomato Salad

1 punnet cherry tomatoes
1 bag baby spinach leaves
Large handful of parsley, basil or coriander

juice of half a large lemon
½ clove garlic, crushed
¼ tsp kelp or Himalayan salt
¼ tsp black pepper
1 Tbsp flax oil
3 tsp of pinenuts or sunflower seeds (soaked 3-4 hours)
To make dressing, place all ingredients in blender and blend well. Toss through salad ingredients.

Rainbow Slaw

¼ of both a red and green cabbage, finally sliced
2 carrots, grated
1 zucchini, grated
1 small apple, grated
3-4 large spinach leaves, finely sliced
½ cup sultanas, soaked

½ clove garlic
1 teaspoon of fresh ginger
Juice of ½ lemon
Juice of ½ orange
3 tablespoons of flax oil
Pinch of salt

Blend the dressing, and stir through all ingredients. Leave for at least ten minutes so the salad absorbs the dressing flavours.

Chickpea and Chermoula Salad

Chickpea and Chermoula Salad

Chermoula Dressing
1/2 cup sunflower seeds (soaked)
1/2 cup almonds (soaked)
3 Tbsp rice bran oil
3 Tbsp apple cider vinegar or lemon juice
1 tsp salt
1 tsp each ground cumin, coriander and turmeric
1 small garlic clove, crushed

1 cup sprouted (or cooked) chickpeas
½ bag baby spinach leaves
Cherry tomatoes, halved
2-3 Tbsp coriander, chopped (optional)

To make the dressing, place all ingredients in an air-tight jar and shake well. Will keep for at least 5 days.
To make the salad, combine all ingredients, and toss through the dressing.

Stuffed tomatoes

2 large, ripe tomatoes
¼ cup sunflower seeds or pine nuts (soaked in water for at least an hour)
¼ cup sundried tomatoes, roughly chopped (soaked in water for at least an hour)
Small handful fresh basil, chopped
½ clove garlic minced
Pinch salt

Cut a slice off the top of the fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh.

In a blender, blend the drained sunflower seeds with the drained sundried tomatoes. Mix in the chopped basil, garlic, and salt.

Stuff the tomatoes with the blended mixture. Top with some extra basil leaves, and place the tomato lids back on top. Serve with a leafy green salad.

Alternatively, use red or yellow capsicums and stuff those with the mixture.
NB: Pine nuts will give a richer, creamier taste – but they are very expensive. Sunflower seeds are far more economical.

Sesame and Miso Salad

2 Tbsp rice bran oil
1 Tbsp apple cider vinegar
1 Tbsp white miso paste
1 Tbsp shoyu soy sauce
1 tsp sesame oil
1 tsp raw honey
½ tsp garlic, minced
½ tsp ginger, minced

Julienned vegetables such as
- savoy cabbage
- broccoli florets
- red and yellow capsicums
- courgettes
- carrots
- mung beans

Make the dressing by placing all ingredients in a blender or an airtight jar and mixing well.
Place in the bottom of a salad bowl, add the salad ingredients and toss well. Leave for at least 20-30 minutes to marinate.

Salsa Ranchos

1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 small clove garlic, minced
½ tsp sea-salt
½ tsp cayenne pepper (or to taste)
¼ red onion, finely diced
4 large tomatoes, seeded and diced
1 large yellow or red capsicum, seeded and diced
1 large courgette, grated
1 large carrot, grated

Mix the first five ingredients together in a bowl, then add the vegetables and stir well. Leave for at least 20 minutes to marinade.

Roll up in large cos/romaine leaves, use it to stuff avocados, serve with soft scrambled eggs or tofu, or just eat it out of the bowl.

Yet another Bliss Ball Recipe

This is probably the simplest bliss ball recipe I make. Super yummy, with a fudgy texture. Plus, very very easy.

2 cups brazil nuts (or use any nuts you wish)
1/2 cup pitted dates, soaked
2 Tbsp melted cacao butter
2 Tbsp melted coconut butter
1 Tbsp raw honey or maple syrup
1 tsp cinnamon or 1 Tbsp raw cacao powder

Place all ingredients in a food processor and pulse until pureed. Shape into balls. Put in fridge until set.

Bliss Balls Again .. the posh version

Bliss balls for company

5 dried apricots (soaked)
4 fresh, pitted dates
6 walnuts
2 tablespoons of pumpkin seeds
1/2 cup tablespoon of dried cherries or cranberries (soaked)
1 tablespoon of raw cacao nibs
Desiccated coconut or cocoa for rolling

Place all ingredients apart from the coconut in a food processor and pulse until it forms a paste. Roll into balls and then roll in coconut or cocoa. Store in fridge.

Chocolate Bliss Balls

Heaven in a little ball ....

1 cup walnuts
1/2 cup pitted dates, unsoaked
2 Tbsp cocoa powder
1 Tbsp coconut oil
1 tsp pure vanilla extract or 1/2 tsp vanilla paste
tiny pinch of sea salt
Extra cocoa or coconut for rolling

Process walnut and dates in a food processor until well combined. Add oil, cocoa powder, sea salt and vanilla. Roll into small balls, and coat in cocoa or coconut. Keep in fridge.

Greek Tomato Salad

Greek Tomato Salad

1/2 cup extra virgin olive oil
1 lemon, juiced
1 Tbsp raw honey
1 Tbsp each fresh basil & mint
1 small clove garlic, minced
1/2 teaspoon sea salt
pinch of freshly cracked black pepper

Place all ingredients in an air-tight jar and shake well to combine. This dressing will keep in an air- tight jar in the fridge for over a week.

3 ripe tomatoes, chopped, or a handful of cherry tomatoes halved
1 small cucumber, sliced
1 Tbsp olives
1/2 small red onion, sliced in rings
2 tablespoons chopped fresh parsley
4 cups romaine or green leaf lettuce, torn

In a bowl combine the tomatoes, cucumber, olives, red onion and parsley and then drizzle and toss with the dressing. Arrange the torn lettuce evenly on plates, and top evenly with the tomato mixture.