Category Archives: Raw Recipies

Vanilla Bean & Papaya Custard topped with Blueberries, Fresh Ginger & Honey

My morning tastes buds vary from day to day, week to week. It all depends on how much sleep I’ve had, how much exercise I’ve been doing, how much work/stress I’ve got on ect, as to what I end up fancying for my breakfast. I go through huge morning smoothie phases, but then I start to miss sitting down with a bowl and spoon and having a simple bowl of ‘cereal’. This morning, I couldn’t decide whether I wanted to ‘spoon’ or ‘drink’ my breakfast, so I decided to go somewhere in between – the result being this sumptuous Vanilla Bean & Papaya Custard topped with Blueberries, Fresh Ginger & drizzled with Honey. What initially started off as a smoothie, then turned into this wonderful breakfast-come-dessert type dish, which was so tasty it almost felt like an indulgent start to the day. That’s what I love most about raw food; you know what’s gone into it, you know how beneficial each and everyone of the ingredients are, you know just how healthy it is for you, but because it tastes so very good, you can’t help thinking “this must be bad…”. 

Well, luckily for us, this dish is most certainly not bad for you, quite the opposite in fact; papaya is rich in B vitamins, potassium, magnesium and fiber – it also contains the A-list digestive enzyme papain. This custard also contains a generous amount of maca – my all time favourite super food. Maca is a fantastic energy booster without putting any stress on the adrenal glands. It helps with stamina and is also labelled the ‘peruvian viagra’ (weyheyyyyyy!).  Women tend to be big fans of maca as it is a wonderful hormone balancer (and in turn men also become big fans…). It has a malty taste which works really well in deserts; if you are new to maca, start using a smaller amount if you’re not too sure on the taste, until you become addicted like me and end up pouring the whole packet on whatever you may be eating – sweet or savoury.

As you know, I don’t have a vita-mix (yes, I’m still sulking about this), but if you do you could add 1/2 cup of soaked cashews to make it extra creamy. If I put cashews in my 1970’s Kenwood Kitchenette Blender, the custard would look like it has rubble in. Not attractive.

So here is the recipe for you, enjoy for breakfast, as light dessert or an afternoon sweet treat.

Vanilla Bean & Papaya Custard topped with Blueberries, Fresh Ginger & Honey
:
Breakfast/dessert.
2
Ingredients
  • 1 small papaya, seeded and flesh scooped out
  • 1 banana
  • 2 tbsp maca (or less if you prefer)
  • 250 mls almond milk
  • 1 vanilla bean, scraped, or 2 tsp vanilla extract
  • ½ cups cashews soaked for 3 hours (if using a high speed blender)
  • Extra almond milk for blending if mixture is too thick
  • 2 tbsp agave or honey (extra for drizzling)
  • Handful of blueberries for each bowl
  • 2 cm piece fresh ginger, finely diced
Instructions
  1. Place all the ingredients except the blueberries into a blender and mix until smooth, thick and creamy.
  2. Pour into individual serving dishes, top with blueberries, drizzle with honey or agave, and scatter with tiny pieces of fresh ginger.

 

Raw Spanish Paella with Butternut Squash, Cauliflower and Saffron ‘Rice’. (Plus That’s a Wrap on Whoops!)

So after one of the best months of my entire life, we have finally wrapped on Whoops! If you want a little glimpse as to what I’ve been getting up to on set these last 4 weeks, here are a couple of behind the scenes videos: one of them is of me introducing my character, Rose Clements and the other is of me rolling around in the mud at four o’clock in the morning. Ahem. I don’t think I could have had more fun on this job, even when standing under a freezing cold rain machine, and I feel so incredibly lucky that I was able to be part of this movie. Here are a few little snaps from the shoot (Raw Spanish Paella Recipe at the bottom, too!)…

The Directors Miles and Tony, and our Director of Photography and Camera Man – Jenni.
The producer Sam (who doesn’t like having his photograph taken, can you tell?), me and my lovely co-star Phil Rowson.
The loveliest film folk ever!

So now that Rose Clement’s killer heels have been take off for the last time, I can now put my energies back into Get Rawcous! I am aware I have neglected my poor little site this last month, but there really weren’t enough hours in the day. Plus we did a hellish amount of night shoots and when you finish work as 5am, the last thing you want to do is start writing. Your brain is on shut down and all you want to do is sleep. For three days. Talking of the night shoots, this was probably the most difficult part when it came to staying raw. I found it nearly impossible to listen to what my body wanted (probably it wanted nothing) as it was totally removed from my normal routine. I really struggled to know what foods to pack to take with me to set. Sometimes I took nothing, thinking that I would do a bit of a fast as my digestive system will be sleepy too, but then it would get to 03:30 and I’d be starving and end up having a bowl of veggie chilli with a jacket potato with the rest of the crew. It was hard to plan ahead. I found that when I was shooting outside in the cold, the last thing I really wanted was a spring green wrap or a salad. So when I did make something, it was often steamed vegetables and quinoa. I found this to nice and sustaining. I would sprinkle a tbsp of maca on as well to keep me going through the night. When you are working 12 hour days and irregular hours, a raw diet isn’t the easiest thing to keep to. I found my raw intake would be mainly in the form of juices, nut milks, smoothies and fruit on the go. So when I got back home yesterday after leaving York, I couldn’t wait to get in my kitchen and make myself a proper slap up raw main meal. I decided to go for a recipe out of my new favourite book ‘Practically Raw’ by Amber Shea Crawley. It’s called Spanish Garden Paella in the book, but I changed the title so on first glance you could see what the base of a raw paella would consist of if you were just flicking through. It was probably one of the nicest, wholesome and filling raw dishes I have ever made, and you can also turn it into a fancy looking paella stack – perfect for dinner parties. I changed the recipe slightly as I don’t have my dehydrator with me at the moment, so the cherry tomatoes are fresh rather than dehydrated over night as Amber does. It’s important to note that this recipe calls for Simple Season Mushrooms, which you will need to make an hour before you are ready to serve the rice, or 15 mins before if you have a dehydrator. They are ridiculously easy to make: simply take one pack of shiitake or button mushrooms (around 2 cups), clean and slice them. Then in a bowl whisk 2 tbsp olive oil and 2 tbsp tamari or soy sauce. Tip in the mushrooms, mix and leave to marinade. They will be come wonderfully soft and taste divine!


Raw Spanish Paella with Butternut Squash, Cauliflower and Saffron 'Rice'.
This delicious Spanish inspired dish was co-created by Amber Shea Crawley and Matthew Kenney at the 105º Culinary School. Change the vegetables to suit you and the season, and the saffron is a lovely but not essential ingredient - so don't worry if you have non in.
:
Main
6
Ingredients
  • For the "rice"
  • 2 tbsp hot filtered water
  • ¼ - ½ tsp saffron threads
  • 1 large head of caulilflower, broken into florets
  • ½ small butternut squash, peeled, seeded and cubed
  • 1 cup dry almonds
  • 1 clover garlic or 1 tsp garlic powder
  • ¼ tsp salt
  • ½ tsp onion powder
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp agave nectar or honey
  • ¼ tsp paprika
  • ¼ tsp tumeric
  • For the vegetables
  • 1½ cups cherry toms, halved
  • 1 small shallot, finely chopped
  • 1 batch Simple Seasoned Mushrooms (pack of shiitake or button mushrooms, sliced and soaked in 2 tbsp tamari and 2 tsbp olive oil for an hour)
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh green beens, sliced or fresh garden peas
  • 1 cup trimmed asparagus, thinly sliced diagonally
  • ¾ cup black olives
  • 6 sun-dried tomatoes, shredded.
Instructions
  1. In a small bowl, mix the hot water and saffron; set aside.
  2. In a food processor, combine the cauliflower and squash. Pulse in rice-sized bits and transfer to a large bowl.
  3. In the food processor, pulse the almonds, garlic, salt and onion powder until coarsely ground, the transfer to the bowl with the rice mixture.
  4. Add the olive oil, lemon juice, agave or honey, paprika, turmeric, and the reserved saffron water to the rice and toss to combine.
  5. Before serving, mix in the shallots, mushrooms, red pepper, green beans, and asparagus, olives and sun-dried tomatoes into the rice mixture.
  6. Divide between six shallow serving dishes and top with the tomatoes. Or you can get creative and arrange the rice and vegetables how ever you think would look good to you!

 

Raw Chocolate Buckwheatie Bites (And A Bit Of Movie Making, Too..)

When one of my closest friends said to me this morning “Are you still eating this raw food stuff? Not seen anything on Get Rawcous for ages?”, I decided it was time to make the most of my day off filming and get writing. I must admit, I did have high hopes and grand ideas of doing regular updates of how things are going on set, and getting out some nice pics of all the raw food I’ve been making whilst at work (for those of you who are interested, but then, if you’re reading this I’m guessing you are a little bit..). But after about day three of filming, it was pretty clear I was going to have little time to do anything else other than being Rose Clements (did I really just say that?). I am having the BEST time though, and even though we are working every hour God sends, I wouldn’t have it any other way!!! To finish work after a 12 hour day, and already be looking forward to get back to work the next is something is that makes me happy very much, and I don’t take it for granted. I feel very lucky to be doing what I love, and even though my co-worker and on screen other half Phil Rowson is a complete nightmare to work alongside, I really won’t want this job to finish! (NB: the bottle of champagne you see on the table was in celebration of slate number 200, we don’t just hang out on set getting p****d all day…honest! Plus that one bottle of champagne had to go around 22 people, which meant we basically got an upturned thimble of bubbly, not that I’m complaining… Oh and how glamourous are our locations, huh? Jealous?…)

So have I been able to carry on eating a high amount of raw foods even though we are working crazy hours each day, often until 5 o clock in the morning? Well, yes, I have! It’s not been the easiest thing to do, as the very early starts and late finishes means even more forward thinking than usual, but with a bit of late night prepping and organising, I’ve managed to make it work. All thanks go to my amazing producers however, who have kindly provided me with all the raw ingredients I need, so I don’t have to eat spag bol & garlic bread with everyone else;  thanks Sam & Jan, it’s very much appreciated!!! When you’re working long hours, standing under an ice cold rain machine and being chucked in a freezing cold pit of muddy water at 4am (don’t ask), it’s even more important to keep your immune system boosted and bolstered…And yes, I am drinking a lot of steaming hot tea, peppermint to be precise…

 

I’ve not been 100% raw, but as you know, I don’t advocate or live this way anyway. I’ve been eating mainly raw with the odd portion of chips and bottle of beer thrown in. If this shocks or disappoints you then maybe this isn’t the raw food blog for you…I’m not a raw food extremist and I like to live in the moment. If something feels right, then I’ll go for it, and if that crisp ice cold bottle of Peroni is calling me along with all my friends, then I’ll go for that too. I hardly ever eat so called ‘bad’ things and I don’t drink often either, but if the time’s right, and I fancy it –  I will. Obviously, a lot of food other than raw food leaves me feeling sluggish and bloated, which is why I avoid it, but I really think the occasional bar of non raw chocolate, or handful of tortilla chips will not have any detrimental effect to my health! But that’s just me. I encourage every one to listen to there own bodies and go with what feels good for you. We are bombarded with nutritional information nowadays and it’s so conflicting and contradictory that it is hard to know who to listen to. Without wanting to sound cheesy, you really should trust in your body’s infinite wisdom. It will tell you what’s ok for it and what’s not. Just got to keep an ear out….

Anyway, I’ll step off me soap box now – here’s a few pics from filming and if you’re lucky, they’ll be a Raw Chocolate Buckwheatie Bites recipe for you waiting at the bottom. These moorish little beauties kept me going through the second week on set, but I ran out of coconut butter so alas and alack, I could make no more…(for now anyway)…enjoy!

 

My (average) yoga moves make it to the big screen!
The ‘family’ tucking into lunch (got a feeling it wasn’t raw…)
Where the magic happens….
My mini bottle of chocolate-chia-almond milk shake…perfect on set companion.

And finally, heeeerrrreeee’s the recipe!!!

Raw Chocolate Buckwheatie Bites
If you find yourself flagging around 4pm and craving something sweet, these little squares of raw chocolate delight give you a perfect guilt free boost.
:
4
Ingredients
  • ½ cup coconut oil
  • ¾ agave
  • 1¾ cup cacao powder (or Green & Blacks cocoa), sifted
  • ¾ cup desiccated coconut
  • 1 cup dehydrated buckwheat (replace buckwheat with chopped nuts, seeds or goji berries)
  • 1 tsp vanilla extract
Instructions
  1. In a blender, place the coconut oil, agave, desiccated coconut and vanilla extract and mix well.
  2. In a large bowl, pour the blended coconut mixture and gradually add in the sifted cacao powder. Give it a good stir to make sure no balls of powder remain.
  3. Stir in half a cup of the dehydrated buckwheat or seeds, keeping the other half for topping.
  4. Pour the chocolate mixture into a tupperwear or silicone container and press down until the mixture becomes around ¾ inch thick.
  5. Sprinkle with the remaining buckwheat and gentle press down.
  6. Place in the fridge for 10 mins to firm slightly, then remove and cut into 1inch squares (or whatever shape takes your fancy).
  7. Place back in fridge and leave to firm up completely.
  8. When set, break the pieces up and place back in an air tight container.

 

Goji Berry Fudge

Just before we go any further (I’m aware we’ve not even started yet), this recipe is NOT raw -I repeat – NOT raw. I use creamed coconut (shock, horror!). Now I’m not saying that it’s impossible for this recipe to be raw, it’s just that making your own raw creamed coconut requires a fancy Champion Masticating Juicer, which I haven’t got. If you have got one, great! You can make this raw. If not (like me) you have permission to sulk and feel sorry for yourself and reach for the shop bought creamed coconut instead. If you do go for the shop bought creamed coconut, try and go for a nice organic one by Biona. This will make you feel better about the fact you don’t have a Champion Masticating Juicer. One day, one day…

(Oh and if you do have a Champion Masticating Juicer and you plan on making raw creamed coconut but in the end, you can’t be arsed…it’s ok- there’s always the lure of shop bought creamed coconut waiting for you in the aisles)

This recipe is adapted from Kate Magic’s Iced Coconut recipe in Eat Smart, Eat Raw. In Kate’s recipe, she tells you how to make creamed coconut using your Champion Masticating Juicer, so if you’ve got one, it might be worth investing in this book as Kate uses this particular juicer a lot. 

The three main changes I have made to this recipe are the additional ground almonds, goji berries and said shop bought creamed coconut. I have to say though, the end result is de-lish-ous. If you’ve got a food processor, you can make this fudge. It is so easy and will keep for a couple of weeks in the fridge. It’s also the perfect travel companion. I made a batch of forty pieces for the family I cook for as a snack to take on holiday with them (I didn’t quite give them all of the forty peices. I may have accidentally saved a few for me). If you’re new to raw food, this is a good one to get started with. Oh, wait – this isn’t raw is it? Well, it close enough and tastes ridiculously good, too. 

Goji Berry Fudge
Simple but divine. A sweet treat packed full of anti-oxidents.
:
Sweet
12
Ingredients
  • 2 packed of creamed coconut, roughly chopped
  • 250 pitted dates
  • ¾ C ground almonds
  • ½ agave
  • ¾ C goji berries (ground in a coffee grinder if possible but not essential)
  • 1 C goji berries (for topping)
  • ½ tsp sea salt
Instructions
  1. Place the chopped creamed coconut into the food processor and mix until process until crumbly.
  2. Add the ground or whole goji berrries (3/4 of a cup) to the coconut and process again.
  3. Next add the dates and agave. Process well until all the mixture has come together to form a dough.
  4. Line a baking tray (one that you would make flapjack in) and line with cling film. Tip the fudge mixture into the tray and using your hands, press down to fill the whole of the tray and smooth the top flat.
  5. Take the remaining cup of goji berries and sprinkle on the top of the fudge. Press down to secure the gojis in the fudge mixture.
  6. Place in the freezer for 1-2 to firm.
  7. Remove from the freezer and carefully lift out of the tray, using the cling film to help you.
  8. Tip on to a chopping board and cut into peices (4cm squares are good).
  9. Will keep in the fridge for 2 weeks

I washed my Goji Berry Fudge down with a nice mug of green juice. Ahhh, that’s better…

My lovely mug of green juice.

 

 

 

Papaya & Coconut Noodles in Peanut Sauce


I’d never really eaten much papaya in my life, until I went to Bali last year to do my raw chef certification course. In the UK, the papaya’s we get flown over look like this:

The papaya that I enjoyed on a regular basis in Bali looked like this:

Hmm. I think it’s safe to say we’re not really supposed to be eating papaya in the UK. However! If I see a papaya reduced, and I know that it’s going to be thrown in a skip if no one purchases it, I will allow myself the little treat of buying it. It’s not just for the delicious taste of papaya that I buy it for; papaya skin makes one of the best face masks around! I can’t remember where I first read that rubbing the wet side of papaya skin on your face give you a glow, but let me tell you now that this is absolutely true! The reason for this is that papaya skin gives you a natural deep enzyme treatment (the kind of thing that you’d pay £50 for in a beauty salon). It also acts as a gentle exfoliant to remove dead skin cells and leaves your skin wonderfully nourished and soft. If you want to give one of natures best facial treatments a go, here’s how: Cut a papaya in half and scoop out the flesh, wash your face with your usual product and gently pat your face dry with a towel (to state the bleedin’ obvious. Well you’re not going to ‘pat your face dry with sand paper’ are you?). Next, take the papaya skin and rub the inside of it on your face in a circular motion; you should find this very refreshing and cooling. Your skin will have a thin layer of papaya on it, and you may find you look a bit like an Oompa Loompa. This is good. Leave the papaya mask on for about 5 minutes, and rinse with cool water. Pat skin dry again and look in the mirror to see your new healthy glowing skin!

Now what to do with your left over papaya fruit?? Eat it as it is? Yes, OR – make these scrumtastic Papaya & Coconut Noodles with Peanut Sauce. It’s very simple to make and all you will need is a spiralizer (or veg peeler) and a blender. Sorted.

Papaya & Coconut Noodles in Peanut Sauce
Spiralized courgette noodles in a thick peanut sauce with generous chunks of coconut and papaya. Raw food bliss.
:
Main
2
Ingredients
  • For the noodles:
  • 1 courgette (zucchini), peeled
  • ¼ brown coconut, thinly sliced
  • 1 small papaya, peeled and sliced
  • For the peanut sauce:
  • ½ avocado
  • ½ lime, juiced
  • 3 tbsp chunky peanut butter (not raw)
  • 2 tbsp sesame oil (not raw)
  • 2 cm ginger
  • ½ clove garlic, or 1 tsp garlic powder
  • ½ tsp salt
  • 1 tbsp agave or honey
  • A little water to blend
  • Additional sprouts to garnish
Instructions
  1. Make the noodles: Using your spirilizer or vegetable peeler, make noodles or thin pasta like strips out of your peeled courgette. Place in a large bowl along with half of the coconut and papaya
  2. Make the sauce: Place everything in a blender and blend until smooth
  3. Pour the sauce over the noodles and gently mix to coat
  4. To serve, pile on to a plate and scatter over the remaining coconut and papaya.
  5. Sprinkle on some radish sprouts or other sprouts and enjoy.

 

 

 

 

Creamy Kale Salad with Wild Horseradish Leaf

These last few weeks my breakfasts have been far from the accepted ‘norm’. What started as a breakfast consisting of fridge and cupboard leftovers, is now becoming something in itself. It may vary slightly each time, but the main dish I am having for breakfast each morning is a delicious mound of kale massaged with avocado, olive oil, lemon, salt and a touch a cumin. Is it weird that I salivate over that much in the same way as I would over a huge slab of chocolate? There is just something about a creamy kale salad with mashed avocado and maybe half a coconut and banana (trust me) on the side that is just so satisfying. I’ve always had this love of greens though. I was a strange child. My two favourite things to eat were spring greens and peas. I would often get into an argument with my brother if I felt he had a bigger portion of either of these two things than me. Another thing I used to do as a child, and I’m not joking here, was eat the majority of my vegetables raw. Honest! With a Sunday roast I would have raw carrot cut into little tiny sticks, and raw brussel sprouts covered in gravy. Weird. I would always have roast potatoes though, of course… Then as a teenager, after eating a Cadbury’s Double Decker on the way home from school, I would get in the house and munch on half a raw cauliflower; so it wasn’t as if I was this saintly girl, I just genuinely loved the taste of raw veg! I think that’s why when I discovered this whole ‘raw scene’ it just made so much sense to me. I really don’t want to say “It felt like coming home” because I may have to be sick in my mouth, but in a way, it sort of did. Anyway, I digress! I’ll talk more about my raw food journey another time. For now, I’m talking about kale and a new green discovery of mine – wild horseradish leaf! Horseradish can be found on banks, hedgerows or on ditch edges, but the super strong plant will pretty much grow anywhere. In fact, there is some wild horseradish growing in my garden, which is where I get my regular supply from. If you didn’t know what you were looking for, you’d be forgiven for mistaking it for a weed (well, it is a weed really, I suppose..) The leaves of horseradish look incredibly similar to dock leaves, but the biggest difference is that horseradish leaves are toothed and wavy, and dock leaves aren’t:

Horseradish leaf

It is the root of the plant which is most commonly used to make horseradish sauce, a popular condiment in Britain that is very good friends with roast beef. But we don’t wanna be eating roast beef and horseradish sauce now do we?! No, no, no, my friend…we wanna be eating the greens, of course! And what delicious nutritious greens they are! With a hot peppery taste and packed full calcium, magnesium, phosphorous, and potassium, they make the perfect fiery addition to any salad or raw burger, or used as a wrap for making raw dolma. Roll the leafs up and slice to shred like so:

Add the shredded leaves to any dish where you would normally add greens, or simply marinate them in olive oil, lemon, salt, agave, cumin and crushed coriander seed. I put a handful in a large bowl of creamy kale salad to give it a punch and a good dose of wild green goodness.

Creamy Kale Salad with Wild Horseradish Leaf
Use wild horseradish leaf to give this salad a wonderful peppery kick. If horseradish leaf is hard to get hold of, you can easily substitute the leafs for another fiery green such as watercress or rocket.
:
Main
4
Ingredients
  • 1 400g bag of kale, washed
  • 2-3 large horseradish leaves, shredded
  • 1 avocado, mashed
  • 2 tbsp tamari
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp cumin
  • ½ lemon, juiced
  • ½ tsp salt
Instructions
  1. In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
  2. Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some in too.

 

Mango & Goji Crème Pie

Blimey. Has it really been 20 whole days since I last blogged? What on earth have I been up to? It either must have been a) so riveting and engrossing that I couldn’t have possibly found the time in between all the travelling around meeting fancy people to sit down to my laptop to write, or b) a bit boring and normal and not really very interesting to write about. I shall leave it up to you to decide. Ooo, mysterious…

One thing I did do in the time I went AWOL, was make this unbelievably scrumptious raw Mango & Goji Crème Pie. I made it for the family that I cook for in Brighton. They aren’t raw but they can’t say no the odd raw dessert every now and again! I have adapted this recipe from the Matthew Kenney one in Everyday Raw (Banana Crème Pie), and I have to say it’s pretty bloody good. The combined flavours of mango, coconut and goji berries go together like a dream, and the salty goji-brazil nut crust is a welcomed addition to the creaminess of the pie filling. Heaven.

If you have a basic blender and a food processor, you can make this Mango & Goji Crème Pie too! It’s very easy to put together, it just takes a bit of measuring, whizzing, pouring and scattering and you’re done. If you get the urge to shove your face into it once it’s made, you whole heartedly have my consent.

Mango & Goji Crème Pie
:
Dessert
6
Ingredients
  • FOR THE CRUST:
  • 1 & ½ cups of brazil nuts or macadamia nuts
  • ¼ cup goji berries, ground in a coffee grinder (if you don't have a coffee grinder, just put them your food processor whole when you come to use them in the recipe)
  • ½ cup shredded coconut
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 3 tbsp agave, maple syrup or honey
  • 1 tbsp vanilla extract
  • FOR THE MANGO CREME FILLING:
  • 3 cup soaked cashews (soaked for around 4 hours)
  • 2 cup peeled and chopped ripe mango
  • ¾ cup agave
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • ¼ tsp salt
  • ½ cup coconut oil
  • FOR THE COCONUT CREME:
  • 1 & ½ cup soaked cashew (see note above)
  • 1 & ½ cup coconut milk (not raw, but you can make your own raw coconut milk by blending and straining fresh coconut flesh)
  • 1 tbsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 cup coconut oil
  • FOR THE TOPPING:
  • ½ cup goji berries soaked for 30 minutes.
Instructions
  1. Make the crust. In a food processor place the nuts, shredded coconut and ground goji berries, and blend until it resembles breadcrumbs. Next add the coconut oil, agave and vanilla and pulse so that it comes together to form a more doughy consistency.
  2. Take a 9" pie tin, or other container of roughly the same size, and press the crust mixture into the bottom of the tin. Gently mould the mixture with your fingers so the edges of the mixture comes up the side of the tin.
  3. To make the mango creme filling, place everything except the coconut oil in a blend and mix until smooth. Then add the coconut oil, blend again until thoroughly mixed. Pour on top of the crust mixture in the tin.
  4. Now, make the coconut creme. Again, place everything in the blender apart from the coconut oil and blend to mix. Add the coconut oil a mix everything together until it looks like cream. Pour on top of the mango creme filling, taking care whilst you gently spread it out.
  5. Finally drain your soaked goji berries and scatter them on top of the pie.
  6. Place in the fridge for 1-2 so that it can set. Will keep in the fridge for 4 days

Raw Linseed Crackers

‘Raw Linseed Crackers’ are of course a new and ingenious name for ‘Flax Crackers’. Ok, it might not be so ingenious, but at least it makes more sense. I don’t know about you, but in all the zillions of hours I have spent in health food shops, I am still yet to come across any ‘flax seeds’. Linseed – yes. Flaxseed – no.  They are of course the same thing, but I’m still confused as to why most recipes describe it as Flax, where as the actual seed calls itself Linseed (“Hi, I’m Linseed. Oh no, loads of people think I’m Flaxseed, I don’t actually know where this whole things started, but please, call me Linseed). Hmmmmm. I was thinking perhaps Flax is the American term for Linseed, but this doesn’t seem to be the case. Oh, I have seen ‘Flax Oil’ in a bottle, but that’s as far as the Flax thing goes. Woah. I feel like I’m loosing my mind slightly and anyway, linseed, flaxseed – who cares? Jeez. All you care about surly is this recipe and the fact that these crunchy crackers and not only unbelievably tasty and moorish, they are also packed full of OMEGA 3’s which improves the quality of your hair, skin, and nails, helps lower cholesterol and blood pressure, aids in alleviating pain from arthritis, and gives your immune system a boost!

I had my crackers with some Miso Cashew Cheese, spinach and a drizzle of tamari, but these crackers will go with any savoury topping! Or why not mash a banana and use that as a topping with a sprinkling of garam masala?… 

Raw Linseed Crackers
This recipe is adapted from a Cafe Gratitude recipe from the book 'I Am Grateful' - a beautiful book of raw recipes and also a very positive, inspiring read!
Snack
6
Ingredients
  • 2 cups linseed, soaked for 4-8 hours
  • 1 cup carrot or veggie pulp from the juicer
  • 1 cup carrot or veggie juice
  • ¼ tamari
  • 1 inch piece of ginger, grated
  • 1 tsp garlic powder
  • ½ tsp hot chilli powder
  • 1 tsp salt
Instructions
  1. In a large bowl either using your hands or a wooden spoon, mix all the ingredients together.
  2. Divide the mixture and place onto two telfex lined dehydrator trays, and spread out so that it covers the whole tray, making sure there are no holes. The crackers should be about 0.5 cm thick.
  3. Place in the dehydrator and dehydrate for 8 hours @ 115º.
  4. After 8 hours, remove from the dehydrator and using scissors cut into 8 rectangles. This is done by cutting the square in half vertically and horizontally, and then cutting each of the new four squares in half again.
  5. Place back in the dehydrator for another 8 hours or until the crackers are crisp.
  6. Enjoy on their own or with your own favourite raw topping!

Vanilla Chia with Elderflowers, Rosemary Flowers and Coconut Milk

You could be thinking one of two things right now: either “Mmm, that recipes sounds delicious, and it has elderflowers and rosemary in, too. Wow! I can’t wait to try this out” – or – “As if anyone’s gonna go out and pick elderflowers to put on their breakfast, I mean really.. all sounds a bit lar di dar to me.. and what the bloody hell is chia? Pass me the cocoa pops, love”. If you fall into either of those categories or somewhere in between, then let me tell you now – firstly, you don’t have to put elderflowers and rosemary flowers on your breakfast, and secondly, if you do want to put elderflowers and rosemary flowers on your breakfast, now is the time to do it as elderflowers are currently in season and ready for picking! 

This is an elderflower tree and these are the flowers that you will be picking (just in case you were unfamiliar with elderflower). They are native to Europe and you will find them growing throughout the UK, especially in hedges, woods and wasteland. If you have any fields or walks with hedges near where you live, keep an eye out – the chances are you will find one of these beautiful trees staring you right in the face! For some reason, I have always thought that it is only the dark purple berries you pick from an elder tree, and that the flowers were just something you looked at and went “Ahh, aren’t they pretty?“. It is in fact the big flat bunches of tiny cream coloured flowers that you collect in order to make your cordial, syrup or to sprinkle on your breakfast for example! Elderberrries are usually picked to make wine, and are in season in the UK during the autumn (unlike the elderflowers which are at their best around the end of May to mid June. i.e NOW).

I am very lucky to have a big stretch of open land five minutes away from my house where elderflowers are growing abundantly. I have been getting up early in the morning with a plastic Asda bag in hand and filling it with the delicate white flowers to use throughout the day. The flowers give your immune system a kick up the backside, and have fantastic antiviral properties, too. If you suffer from water retention, the flowers also act as a diuretic, as well a being used traditionally to treat colds, influenza, sinusitis and excess mucus – nice! As well as the many healthy benefits elderflowers contain, they also look really pretty and will liven up any salad or breakfast beautifully. If you’re having a dinner party, sprinkle some on your food to look posh and show off to your guests. When it comes to taste, you actually can’t really taste the flowers when they’re mixed with something else as the flavour is so delicate. When the flowers are used for making syrups or cordials however, the sweet floral flavour intensifies due to the high concentration levels (and the bucket full of sugar that is usually needed to make said syrups). Whether you can taste the flowers or not, to go out and pick your own food and herbs to use during the day or for the months ahead, is a wonderful activity and one to get you connected to nature. If you do decide to do a bit of foraging though, make sure you take the necessary precautions and do a bit of research first – you don’t want to be in hospital first thing in the morning, that would not be a good start to the day. I highly recommend Zoe Hawes book Wild Drugs: A Foragers Guide to Healing Plants, it’s easy to understand and has got lovely photographs of all the plants she writes about. Hawes also tells you how to eat them, and also how to make tinctures and infusions to help reap the full benefits of each medicinal plant.

I feel a bit bad now as I’ve just realised I have completely neglected telling you about rosemary flowers! Poor little things. I’ve already gone on a bit so I’ll have to cut this one short – basically, if you’ve got a big rosemary bush growing in your garden and it’s got little lilac coloured flowers on – pick them and sprinkle them on your food. You can also find rosemary growing in hedges and beside foot paths, just have a look next time you’re out walking and you may be pleasantly surprised! You’ll know it’s rosemary if you rub the leaves in your hand and smell it, the pungent scent of rosemary is unmistakable (if you know what it smells like, of course). The flowers have the same bitter aromatic flavour but not as intense as the leaves. Right! I’ve harped on long enough – here’s your recipe:

Vanilla Chia with Elderflowers, Rosemary Flowers and Coconut Milk
Ideally soak the chia in the vanilla cashew sauce overnight, so that it will be soaked and full of flavour ready for you to eat in the morning. If you don't have any of the wild flowers, black sesame seeds or buckwheaties, don't worry - pumpkin seeds or sesame seeds will be just as nice, and you can even just top with chopped fresh fruit!
:
Breakfast
2
Ingredients
  • 6 tbsp chia
  • ¼ cashew nuts
  • 1 tsp vanilla extract or 1 vanilla pod, scraped
  • 5 dates
  • 1 tbsp agave
  • pinch salt
  • 1 cup water
  • 6 prunes
  • 1 tbsp cinnamon
  • 1 tsp turmeric
  • Pinch of salt
  • Freshly picked elderflowers and rosemary flower
  • Black sesame seeds
  • Buckwheaties
  • ½ tin of coconut milk (not raw!)
Instructions
  1. First make your vanilla sauce. Place cashews, vanilla, dates, agave and water in a blender and mix until smooth.
  2. Place in a jar and add the chia, stirring to fully mix with the vanilla cashew liquid.
  3. Cover and place in the fridge to leave overnight to soak (or for 8 hours).
  4. Once the chia has soaked up the liquid and is nice and plump, divide between two bowls, or use half if it's only you eating.
  5. Top with the prunes, wild flowers, cinnamon, turmeric, salt and the pour over some coconut milk or nut milk if you prefer!

 

 

Raw Onion Bread

I was with ‘the family’ again tonight (as I’ll have to start calling them). It was a slightly chaotic as ‘the Mum’ wanted 24 vegan cupcakes for ‘the daughters’ birthday party on Saturday. The only reason it was slightly chaotic was because not only did she want 24 cupcakes, she also requested dinner, dinner for the next few days and some sort of snack/sauce/dip – all to be made in 3 hours (including prep and washing up time). That wasn’t really the problem though, the problem was that she didn’t have any measuring cups. I needed measuring cups; but there were none. So my only option was to make the cupcakes completely by guessing the ingredient quantity by sight, without freaking out, and knowing that I had also had a big vegan shepards pie to make, something else I’d not quite decided upon yet, and I had to ice said cupcakes, too. Right. Even though I haven’t baked for quite a while now, this was definitely the time to call upon my Grandmothers baking gene that still runs through my viens. I just had to trust my baking-heritage-instinct and hope for the best. Did I succeed? I bloody well did – THANK GOD. It was very nearly a complete disaster. But I can’t take all the credit, I have got my Mum and Grandmother to thank for this baking rescue – without them and all the knowledge they have passed down to me, I would never in a million years been able to knock up these without any measuring cups or scales. Phew. Thank you. 

 

 

 

 

 

 

 

Now – let’s get back to RAW, shall we? When I shared the Raw Granola recipe with you, I also said I would shall the Raw Onion Bread recipe with you, so here it is!

Raw Onion Bread

You will need a dehydrator and coffee/nut grinder.

  • 1 cup linseed
  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 4 onions (preferably red, but I still had a load of white onions from that £0.25p bag I bought from the reduced section of the Co-op a few weeks back, so I had to use them)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup + 2 tbsp tamari

 

 

 

 

 

 

 

1. Take your linseed….

 

 

 

 

 

 

 

…your pumpkin seeds…

 

 

 

 

 

 

 

…and your sunflower seeds… 

 

 

 

 

 

 

 

 

 

…and in batches, grind them in your coffee mill. If you don’t have a coffee grinder, you can buy a pre-ground mix of pumpkin seeds, sunflower seeds and linseed (also called flax seed). It’s by Linwoods: http://www.linwoodshealthfoods.com/productdetails/36/milled_organic_flaxseed_sunflower_pumpkin_seeds.aspx. Buy it online or at most Holland and Barrett’s or local health food shop in your area. 

 

 

 

 

 

 

 

2. Once ground, mix them all together in a large mixing bowl. 

 

 

 

 

 

 

 

3. Next, take your onions..

 

 

 

 

 

 

 

…peel them and cut them in half…

 

 

 

 

 

 

 

…then thinly slice them, like so. 

 

 

 

 

 

 

 

4. Place the onions in the ground linseed mix…

 

 

 

 

 

 

 

…and give them a good stir.

 

 

 

 

 

 

 

5. Pour the extra-virgin olive oil…

 

 

 

 

 

 

 

…and the tamari into the onion mix, and mix well.

 

 

 

 

 

 

 

6. Take a dehydrator tray lined with a teflex sheet and using your hands, spread and press the mixture down until it covers the whole tray…

 

 

 

 

 

 

 

…like so! Place in the dehydrator and dehydrate at 115˚ for 8 hours, or overnight.

 

 

 

 

 

7. After the 8 hours is up, take the onion bread out the dehydrator and using another tray, place on top of the bread, hold it down and flip it. (I couldn’t take a picture of this exact process as I didn’t have enough pair of hands! You just want to flip it over basically!) 

 

 

 

 

 

 

 

8. Using a sharp knife, cut the onion bread into squares or whatever shape takes your fancy. Stick it back in the dehydrator for another 12 hours. (Patients is a virtue remember…)

 

 

 

 

 

 

9. Ta-da! Your Raw Onion Bread is ready for topping and chomping! I love to mash and avocado and spread it on mine, with cumin, olive oil and salt. Perfecto.