Wednesday, 15 September 2010
Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
It was utterly gorgeous. This link shows her making a version of it on a TV appearance but it's a bit different to the one in the book- I think she's simplified it a bit for live TV ease! The one in the book (that I made) also has spinach, garlic and agave in it and the shiitake mushrooms and onions are marinated in tamari (or nama shoyu or braggs) for at least 20 minutes first. Oh it was amazing. Just like a 'regular' stir-fried rice noodle dish, only better!
I found a great way of making the noodles really soft too. When they first come out of the pack they're quite crunchy, and thin. I put them in a bowl of pure water with the juice of 2 lemons and a crushed clove of garlic and left them to soak and soften for 2 hours, which helps breaks them down. Then I rinsed them and left them in a bowl of warm water for another few hours (or do it overnight) and they ended up soft, fat and plump, mmmmm!
This dish is so quick and easy to make too, no equipment needed except a bowl, a chopping board and a knife! If you're new to raw foods, I really recommend you try it. Kelp noodles are not that easy to get in the shops over here but you can easily order them online, here's one place, Kate Magic's lovely site Raw Living and for this recipe one package serves 4. Go on, give it a whirl, you won't regret it!
Sunday, 12 September 2010
|Delicious lunchbox salad with olives, |
caperberries, carrot, tomatoes, mixed sprouts,
peppers & other lovely things that I can't remember...
|Buckwheat crispies with almond milk|
|Jalapeno burger, mixed sprout salad, marinated mushrooms,|
cherry tomatoes with coriander. Lovely lunch.
|Rubbish picture of spicy mayo|
Put it all in the food processor and blend until smooth. That's it!
I have finally got new batteries for my camera, so you won't have to put up with rubbish mobile phone pictures after today's entry! I promise to use my actual camera and take better pictures from now on!
Saturday, 4 September 2010
|My chocolate tart|
1 1/2 cups hazelnuts
1/ cup shredded coconut
1/ 4 cup coconut oil
1/4 cup agave nectar
Grind the hazelnuts, coconut and a small pinch of salt in the food processor to a crumb-like texture.
Then add the coconut oil (melted over a bowl of warm water first) and agave and mix in til it comes together.
Then press the mixture down in a pie dish to form a crust.
Then put it in the freezer to set while you do the next bit.
1 1/2 avocados (I know, sounds weird, but just go with it- you would never know there is avocado in this when you taste it! It gives it a lovely velevety, rich texture, just believe me and try it!)
1/2 cup raw cacao powder
1/4 cup agave
1/4 cup coconut oil
1 capful natural vanilla extract
2 tbsps water
Then get, the crust from the freezer, and spread the chocolate filling over the top. Then I sprinkled some more shredded coconut over the top, more for decoration than anything else. And that's it done, easy peasy!
|Natalia Rose's guacamole salad|
|Packed lunch salad and black pepper cheeze|
Ok, I have written much more than I intended to so I must go now, but might go into more colonic info at a later date if anyone wants to know any more! See ya x
Wednesday, 1 September 2010
Strawberry shortcake- YUM! Also, marinated mushrooms with broccoli & brazil nut mash and mushroom gravy for dinner.
|This picture is not doing it justice!|
4 portabello mushrooms, stems removed
1/4 c extra virgin olive oil
1/3 c Nama Shoyu (It's a soy sauce but I've never seen it over here. I use Tamari instead, or you could use Bragg's Liquid Aminos though there is some controversy around the rawness of this)
1 tbsp finely chopped rosemary or 1 tsp dried.
In a large bowl, coat mushrooms in oil, tamari, and rosemary. Set aside for an hour or two to marinate and soften.
1 clove garlic
1 pinch ground black pepper
1 tsp sea salt ( I use a lot less than this, or it tastes way too salty. I think you only need a dash)
1 c brazil nuts
2 c broccoli, chopped
Process the garlic, pepper, and salt into tiny pieces. Add brazil nuts and process into a powder. Empty this powder into a bowl and set aside. Next, process the broccoli while slowly adding the brazil nut powder back in.
1/3 c extra virgin olive oil
3/4 c mushrooms, any kind
1/3 c water
1 1/2 teaspoons apple cider vinegar
1 clove garlic, minced
1/2 tsp sea salt
Blend olive oil, mushrooms, water, vinegar, garlic, and salt until smooth.
To serve, slice each mushroom into 4 or 5 thick strips and serve on top of a scoop of brazil-broccoli Mash. Drizzle with mushroom gravy, garnish with a sprig of rosemary before serving.
I made some little changes to the amounts and ingredients in his recipe but it's basically the same. I also don't have a vitamix so I did everything in the food processor which worked just fine. Here's what I used:
About 25 strawberries
1 1/2 c nuts (I used hazelnuts and brazils- the hazelnuts gave it a lovely flavour)
1/2 c medjool dates
2 tbsp raw honey (or agave if you don't do honey, or more dates if you don't do agave!)
2 dashes salt
1 dash olive oil
Process the nuts and a dash of salt, then add the dates and 1 tbsp raw honey and process until soft and will come together when you pinch the mix, into a kind of dough. Press this down in the bottom of a flan dish or similar.
Then process the strawberries (reserving some to slice and put on top for decoration) with a dash of olive oil, dash of salt and 1 tbsp raw honey until it turns into a creamy sauce.
Pour the strawberry mix over the base and decorate with remaining strawberries.
I thought I'd just taste a little bit while running the washing up water, and ended up having 3 portions! I couldn't stop. I had to cover the rest and put it in the fridge to stop myself. I really recommend this dessert!