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.
Showing posts with label Raw. Show all posts
Showing posts with label Raw. Show all posts
Monday, August 30, 2010
Raw Pad Thai
Noodles
4 zucchini, peeled or julienne cut into noodles
Sauce
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!
4 zucchini, peeled or julienne cut into noodles
Sauce
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
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
Dressing
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.
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
Dressing
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
Salad
1 punnet cherry tomatoes
1 bag baby spinach leaves
Large handful of parsley, basil or coriander
Dressing
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.
Salad
1 punnet cherry tomatoes
1 bag baby spinach leaves
Large handful of parsley, basil or coriander
Dressing
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
Salad
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
Dressing
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.
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
Dressing
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
Salad
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.
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
Salad
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.
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
Dressing:
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
Salad:
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.
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
Salad:
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.
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.
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.
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.
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
Dressing
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.
Salad
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.
Dressing
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.
Salad
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.
Tuesday, February 16, 2010
All about quacamole
Its avocado season, which means I can buy them for about 50 cents each and almost always get a beautiful one!
Guacamole is a great way to use lots of avocados. It goes wonderfully with all sorts of foods - obviously its great with mexican (try it with the pinto bean casserole) and I love it in burgers. Its great with potato wedges, or as a dip for raw vegetables.
There are so many ways to make quacamole, but in my not-so-humble opinion the essential ingredients are avocado, lemon juice and a decent amount of salt. Under salted quacamole just won't quite have the same taste I'm sorry to say.
After those 3 ingredients its a question of your own personal taste. Sour cream makes for a creamier dip obviously, garlic and tabasco sauce makes it delicously pungent, you can even mix it with some whipped up light cream cheese (which is the cream cheese/cottage cheese blend).
Here is my recipe for my perfect vegan quacamole.
Gypsy's Quacamole
2 large, ripe avocados
juice of 1/2 - 1 lemon
generous pinch of salt
a few drops of tabasco or a pinch of cayenne
1/2 small garlic clove, minced
Use a fork to mash the avocado until its smooth but not pureed. Add the remaining ingredients and mix well. Eat immediately. Use your fingers to lick the bowl!
Guacamole is a great way to use lots of avocados. It goes wonderfully with all sorts of foods - obviously its great with mexican (try it with the pinto bean casserole) and I love it in burgers. Its great with potato wedges, or as a dip for raw vegetables.
There are so many ways to make quacamole, but in my not-so-humble opinion the essential ingredients are avocado, lemon juice and a decent amount of salt. Under salted quacamole just won't quite have the same taste I'm sorry to say.
After those 3 ingredients its a question of your own personal taste. Sour cream makes for a creamier dip obviously, garlic and tabasco sauce makes it delicously pungent, you can even mix it with some whipped up light cream cheese (which is the cream cheese/cottage cheese blend).
Here is my recipe for my perfect vegan quacamole.
Gypsy's Quacamole
2 large, ripe avocados
juice of 1/2 - 1 lemon
generous pinch of salt
a few drops of tabasco or a pinch of cayenne
1/2 small garlic clove, minced
Use a fork to mash the avocado until its smooth but not pureed. Add the remaining ingredients and mix well. Eat immediately. Use your fingers to lick the bowl!
Friday, February 12, 2010
Bliss balls
Its hard to believe that something that tastes this amazing can also be incredibly healthy. Even my 3 year old will scoff them down.
They are also wonderful for using up leftovers as you can put so many different things in them. Use up that last bit of peanut butter or almond butter, the few prunes or cranberries at the bottom of the packet, the chia seeds you bought but don't seem to be using!
They are lovely to serve with a cheeseboard after a dinner party if you are feeling flash, and are a wonderful gift for students in the middle of exam time.
Gypsy's Bliss Balls
1/4 cup tahini or peanut butter
1/2 cup honey
½ cup desiccated coconut
1/2 cup dried apricot pieces, or other dried fruit
1/2 cup dried dates
1/2 cup sultanas, or other dried fruit. Cranberries are great!
1/2 cup almonds, brazil nuts, walnuts
1/2 cup seeds e.g. pumpkin, sunflower, chia etc.
Extra coconut for rolling.
Mix all ingredients together in a food processor until a fine, sticky mixture is produced. Use more honey if necessary.
Shape into balls with wet hands and roll in coconut.
Refrigerate until firm.
They are also wonderful for using up leftovers as you can put so many different things in them. Use up that last bit of peanut butter or almond butter, the few prunes or cranberries at the bottom of the packet, the chia seeds you bought but don't seem to be using!
They are lovely to serve with a cheeseboard after a dinner party if you are feeling flash, and are a wonderful gift for students in the middle of exam time.
Gypsy's Bliss Balls
1/4 cup tahini or peanut butter
1/2 cup honey
½ cup desiccated coconut
1/2 cup dried apricot pieces, or other dried fruit
1/2 cup dried dates
1/2 cup sultanas, or other dried fruit. Cranberries are great!
1/2 cup almonds, brazil nuts, walnuts
1/2 cup seeds e.g. pumpkin, sunflower, chia etc.
Extra coconut for rolling.
Mix all ingredients together in a food processor until a fine, sticky mixture is produced. Use more honey if necessary.
Shape into balls with wet hands and roll in coconut.
Refrigerate until firm.
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