Over the past month I’ve been doing more research on a Raw Living Lifestyle and Self Care. I had the opportunity to go to a couple of seminars on these topics. One was a Live Food Preparation workshop type event, full of info about a Raw Vegan Lifestyle where you got the recipes for everything they made, not forgetting to mention EATING everything they made!! YUM! From my own research I already knew quite a bit of what was said there, but I got a lot more out of going and can’t recommend it enough to anyone interested in their own health. This is where to find out more: http://www.livefoodeducation.com/
The other event I attended was a seminar from a truly amazing man, Don Tolman. He has written a set of encyclopedia style books that should be accessible to every person on the planet today. I’ve been fortunate enough to have had them in my family for quite some years now. The wealth of knowledge available in these books is so, so valuable, and at the same time it’s so disappointing that over generations this same information has been lost but was once all common, everyday knowledge. The books I’m referring to are his Farmacist Desk Reference (FDR) books, and are a MUST READ, and I say that with an iron fist. If you have any care at all about your health, but also living disease free, you HAVE to read these books and look into Don Tolman. Go to one of his events and you won’t regret it. http://www.dontolmaninternational.com/
So health and food inspired, I’ve got LOTS of delicious raw recipes for you… I hope you’re as excited as I am about sharing them. Make them your own (as always!), and let your creativity soar.
Beginning with some Green Smoothie recipes. I need to tell you that these particular ones are a little gourmet, and are meant to just spice up your green smoothie intake for something a little different. They have a few additives to the optimum just fruit and greens. Even though very good for you, I’d only have one like these after a hard workout, or once or twice a week. Most of the time I stick with the simple just fruit and greens. BUT don’t miss out on these incredible little delectables. Make one today.
The Green Lolly
– 2 very ripe pears
– 6 ripe strawberries (must be ripe, and juicy)
– 1/2 punnet of raspberries
– juice of 1/2 lemon
– scant dsp Paw Paw Condiment powder (dried pawpaw, ground into powder)
– 1 tsp Agave Nectar
– 1/2 tsp cinnamon
– optional: couple drops rosewater (adds to the lolly novelty)
– 2 cups filtered water
Blend until pureed then add greens.
– 6 leaves Kale & 2 large leaves Silverbeet/ Swiss Chard
Blend again until gelatinous and the green cell walls have been broken down. Note: You can most definitely put less greens in this recipe, I just like a lot of greens. ENJOY!
Super Green Warming Breakfast Smoothie
– 1 & 1/2 pears
– 6 fresh figs
– 1/2 punnet blueberries
– 1 tbsp Agave
– 1 tsp cardamon
– 1 tsp cinnamon
– 1/2 tsp cloves
– 1 tbsp Bee Pollen
– Juice 1 Lime
– 1/2 bunch Silverbeet
– 1 Wheatgrass shot
– 2 & 1/2 cups water
Blend until very, very smoothe! Add ice!
– 4 ice cubes
And puree again only until you can’t hear the ice swirling around anymore. DRINK!!
Very Berry Chia Custard
– 1/2 large ripe custard apple
– Handful Goji Berries
– 1 ripe Banana
– 8 ripe Strawberries
– 1 heaped tsp Acai Berry Powder (or frozen berries)
– 2 heaped tsp Chia Seeds
– 5 leaves English Kale, stalks removed
– 2 cups Filtered Water
Blend 1 & 1/2 cups water with all ingredients except Kale, until combined. Add Kale leaves with the remaining 1/2 cup water and blend until unctuous and smooth. Pour into a tall glass and enjoy. This is very thick so don’t be put off. As in it’s name it’s supposed to be like a custard – you can even eat it with a spoon!
Onto a couple of Savory dishes to have a play with!
Nourishing Raw ‘Cauli’ Slaw – Serves 4
In a large salad or mixing bowl put all of the following ingredients:-
– Salanova lettuce, torn – about 1 & 1/2 cups tightly packed
– Celery Tops, torn – generous handful
– Parsley, torn – small handful
– Sugarloaf/ Savoy Cabbage, shredded (Sugarloaf a must for this, don’t use green or wombok)
– Red Clover & Alfalfa (or any other Alfalfa combo)
Crunch & Seeds etc:
– Cauliflower, chopped small – 1/3 of head
– Snowpeas/ Mangetout, roughly chopped – 8
– Roma Tomatoes, cubed – 2
– Currants – 1/4 cup
– Capers (OPTIONAL) – 1 tbsp [Add a bit of rock salt if opting out]
– Pepitas – Handful
– Sunflower Kernels – Handful
– Nigella Seeds – 1 & 1/2 tbsp
– Black Sesame Seeds – 1 & 1/2 tbsp
– Dulse Flakes – 2 tbsp
– Crunchy Spirulina – 1 tbsp (oh, what do I say about this – YOU NEED IT!)
For the dressing, in a small bowl whisk the following:-
– 2 tbsp Orange Infused Olive Oil (I used an Italian one, Cold pressed oil is the most healthy for you)
– 1 tbsp Greek EVOO (it’s really green)
– 1 small garlic clove, crushed
– 3/4 tsp Himalayan Fine Crystal Salt
– 1 tsp freshly ground black pepper
Add the dressing to the Slaw and toss well together.
Serve in some nice bowls.
It has lots of texture and colour to it so it’s very visually appealing already and you don’t have to do anything for presentation. Sorry for the no picture.
Eat immediately or you can wait 1/2 an hr for the flavours to infuse together, and then enjoy. Won’t be as nice the next day, so best finish within 24 hours.
The next recipe is SOOO yummy. I can’t explain to you how good it is, so you’ll just have to make it. You can pour it onto cut up vegies/ greens and your favourite raw ‘rice’ or quinoa (cooked or uncooked depending on you); or use it sparingly (if you can 🙂 ) as a curry dressing on your favourite salad. It calls for Coconut Yogurt which is absolutely amazing on it’s own but is needed in this to counteract all the warm Indian spices. Bit spicy otherwise. If you can’t find it, (as it’s a boutique factory and not stocked everywhere) use coconut milk, lots Thai coconut meat, or your own vegan yoghurt etc. Without further ado, I introduce to you:
Hannah’s HIGH Raw Curry Sauce
– 1/2 Young Thai Coconut, meat only
– 2 tbsp Almond Butter
– 1/4 – 1/3 of 1 large Red Onion
– 1 dsp Smoked Paprika
– 1 & 1/2 tbsp Ground Cumin Seeds
– 1 & 1/2 tbsp Ground Coriander Seeds
– 1 tsp Turmeric
– 1/2 tsp Aesophotida
– 1 & 1/2 tbsp Curry Powder
– 1 tsp Spirit House Curry Spice (Mace, Chili Powder, ground turmeric, powdered ginger, black peppercorns, nutmeg, roasted cardamon, cumin, coriander & fennel seeds, cloves, cinnamon bark.)
– Juice 1/2 lime, about 1 tbsp
– 1 tsp Salt
– 1/4 cup Filtered Water
– 1/3 cup Co-Yo Coconut Yoghurt (Natural Flavour)
Blend everything except Co-Yo until creamy and smooth. Then add Coconut Yoghurt and pulse until combined. DONE!
Check out the Coconut Yoghurt website for more info: http://www.coyo.com.au
And onto Dessert!!
I created this from having too many lemons one day, learning my mum had a Lemon Myrtle tree in the backyard, and combining two or three recipes I had. I hope you enjoy it as much as my family and I do – haven’t made it for my friends yet, and it doesn’t last in the fridge (it gets eaten!). It is a Raw Dessert, meaning even though it’s labelled ‘Cheezecake’, it’s a play on words, and is made from raw nuts etc. I created this recipe and then heard 3 weeks later that someone had made something similar on Australian Masterchef – how funny, possibly a little bit Zietgiest.. Anyway, the more powerful your blender the more creamy and less grainy the texture of your cake. As you can see I don’t get optimum power out of my 2 HP blender as I don’t have control of the speed, it’s pre-set. So my cake has a bit of texture but it gorgeous nonetheless. Ideally it needs to be set in the fridge or freezer, though the pictures below are unset as it was unusually my dinner one night. It is only a thin cake, so you can double the quantity of topping if you like, and set it in a narrower tin – all up to you! Presentation galore for your creativity! Make it and taste it for yourself! Divine, if I don’t say so myself 🙂
Hannah’s Lemon Myrtle Cheezecake
For the Crust:
– 1 & 1/2 cups almonds (dry, raw – can soak overnight if suits)
– 1/2 cup, about 4, fresh Medjool dates (soaked for about 10 min)
– 1 tbsp Bee Pollen
– 1/2 tsp Himalayan Fine Crystal Salt
– Rind from 1 whole Lemon
– 1/2 ripe Banana
– 1 dsp Lemon Juice
– 1/4 cup Buckwheat, raw, ground roughly in blender
Firstly with a little Olive oil spray, grease a 9″ springform pan, place a piece of greaseproof paper on base and clip together. Set it aside.
In a Food Processor, process almonds, bee pollen, salt, and lemon rind until combined. Add banana and process, adding dates slowly followed by lemon juice. Should be a bit doughy. Transfer to a bowl and add most of buckwheat, leaving a little. Combine in a bowl with spoon or hands. Place rest of buckwheat in a lined spring form pan, and move around dusting it with the coarse powder. Put dough in the pan and press into place at base. TIP: slightly wet your hands to help evenly smooth it out. Place pan in freezer to set while you make the topping.
For the Filling:
– Meat from 1 Thai Young Coconut
– Juice of 4 Lemons, & Rind from 1
– Dsp Coconut Oil/butter
– Beans from 1 Vanilla pod
– 3 Medium fresh Lemon Myrtle leaves, finely chopped
– 1/4 cup Agave Nectar
– 1 & 1/2 cups Cashews (raw, dry – can soak overnight if suits but won’t need to add water to recipe)
– 1 tbp water
Place everything except Cashews & water in a high speed blender. Blend until well combined and almost pureed. Then add cashews and process until a thick paste. Add water to loosen up a little and blend once more for a second or so. Pour into cake pan on top of base & spread evenly with a spatula. Place pan flat in freezer for an hour or so, or until set. Overnight in the fridge is best, if you can wait that long, as it get even sweeter though still a little tart.
Slice up and treat yourself to a scrumptious, nourishing dessert.
Our bodies are self-healing mechanisms. We can achieve optimum health by becoming sensitive to our bodies, and by giving them what they truly need, they thrive. Keep an open mind, and discover what’s true for yourself.