Last week we asked you to send us favourite raw recipes and we would enter you into a draw to win a pair of tickets to London's VegFest. Congratulations go to Katie and Sarah on winning the tickets.
Thanks to all who participated. Here are a few of the recipe's we recieved that we think sound absolutely yummy!:
"chocolate mousse".... "technically carob mousse but me and my son always call it chocolate mousse...."
- some carob powder (to taste-roughly 1 tbsp)
- 1-2 organic bananas
- a bit of water (less water for thicker mousse, more for thinner)
Blend all these together in a blender.
(well except you can, if you like, add fresh fruit to garnish if wished e.g. blueberries, pomegranates - delicious ;) )
Courgette Salad Spirals
Place 1 avocado in a processor with:
- 1/2 a cucumber
- juice of 1/2 a lemon
- 1 clove of garlic
- 2 tbsp almond (or coconut) milk
- small handful of basil leaves
- a little seasoning
Process until combined.
Toss courgette spirals in the sauce to coat,
Garnish with cherry tomatoes & basil leaves
Zucchini Pesto Wraps
- 2-3 Large Zucchini,Peeled
- Juice Of 1/2 Lemon
- 2c Walnuts
- 2c Loosley Packed Basil
- 3-4cloves Garlic
- 1heaping Tb Red Miso
- 1 Red Pepper Cut Into Strips
Using a vegetable peeler cut thin strips of Zucchini lengthwise place in a bowl with water salt lemon juice and soak for about 2hr to remove starch drain rinse and drain again. Prepare pesto in a food processor or blender.
To prepare each wrap lay a zucchini strip flat,drop a teaspoon of pesto in the center of the zucchini strip then press a red pepper strip into pesto and roll up Place all the wraps on a serving platter sprinkle with chopped purple and green basil and watch them disappear before your eyes.
- 2 avocados
- 1 orange juice and zest
- caco powder x 3 tablespoons
- raw honey x 1 tablespoon
Blend all together, delicious.
Sour Coriander Cream Dressing
- 1 packet of silken tofu
- 2 tablespoons of fresh lime
- 1 tablespoon agave syrup
- 3/4 teaspoon salt
- 3 cloves garlic crushed
- 1/4 cup extra virgin oil or grapeseed oil
- 1 packet fresh coriander (stems and leaves)
Put the tofu in a blender or food processor along with the lime juice, agave and salt and blend well.
Preheat a small pan and gently cook the crushed garlic and oil until it goes lightly brown but do not burn. Add to the tofu mixture and blend again.
Add the coriander and blend once more! It should be smooth and green.
Transfer to a bowl and refrigerate for 30 mins.
Use on tacos, as a salad dressing and on black bean burgers. It's absolutely delicious and my family adore it!
I first made this recipe in the Philippines where I had access to plentiful amounts of young coconut meat. It can be omitted from this recipe and the dish is still savory and satisfying.
- 4 cups sliced okra
- 8 medium peeled carrots, homogenized in Champion juicer
- 2 cups sundried tomatoes, soaked and drained, juice reserved
- 4 cups chopped fresh tomatoes
- 2 T minced garlic
- ½ tsp cayenne pepper
- 2-3 cups fresh coconut meat, chopped (opt)
- ¼ cup fresh ginger juice
- ¼ cup plus 2 T lemon juice
- ¼ cup olive oil
- 1 T Himalayan crystal salt
- 1 T Thyme
- 2 T ground Sage
- 2 T Oregano
- 1-2 T ground Allspice
- 2 tsp onion powder
- 2 T fresh ground pepper (opt)
- ¾ cup (or more) water
- 2 T agave or date paste
Pulse sundried tomatoes and fresh tomatoes in food processor.
Slice okra and set aside.
Combine all ingredients in a large bowl and taste for seasoning, add juice from sundried tomatoes, and a little extra water if needed. Should be a rather thick stew-like consistency.
Place mixture on teflex sheet and dehydrate for approximately 1 ½ to 2 hours.
To serve, place 1½ cups of gumbo in deep individual bowls and add a little warm water to achieve proper thickness. This dish can be topped with a scoop of Cauliflower Pine Nut “Rice” if desired.