Category Archives: Raw Recipies

Raw Granola


Well, hello! Tonight was the first night of my new job as a Personal V’egg’an-Raw Chef (‘V’egg’an meaning: the people who I’m making food for won’t eat meat or dairy but they will eat eggs!). Every Monday and Thursday I will now be making meals and healthy snacks for a lovely family in Brighton. They aren’t ‘raw’, although they are keen to try more and would like to have something raw each time. They are big on superfoods though, and have a draw full of jars filled with maca, purple corn powder, ashwaganda, spirulina, camu camu, and acai – I think we’re going to get along just fine… Tonight I made for them Honey Roast Tomatoes on Rye Bread with Pea Shoots and Alfalfa, served with a Marinated Kale and Goji Berry Salad. For afters we went raw and I made them Creamy Pineapple Iced Box Dessert (an Ani Phyo classic) – it was a hit. I made a big bowl of Quinoa with Courgettes, Spring Onions, Flat Leaf Parsley and Lemon for them to enjoy over the next few days, plus a big batch of Superfood Granola Bars. I would have taken pictures, but I forgot my camera! Next time…

Reet! Seen as though I’ve been reunited with my beloved dehydrator, I think it’s only fair that I share a recipe with you. Since it’s arrived, I have been mainly making lots of my two favourite things – Raw Granola and Raw Onion Bread – the recipes of both I shall give to you. They are my favourites because they are so simple to make, but extremely tasty and super healthy. So – let’s go crazy and start with the Raw Granola! It’s great on it’s own served with fresh nut milk, but I eat mine mainly as a snack. If I’m hungry and in a rush, I’ll often grab a handful of granola as I’m running out the house like a lunatic. Raw Granola is also nice as a topping to chia or chopped fruit. However you decide to eat it though, you’ve got to make it first – so here’s how you do just that!

Raw Granola

  • 2 cup buckwheat, soaked at least 2 hours or over night
  • 4 apples, grated
  • Juice of half lemon
  • 1/2 cup raisins (or apricots, dates, cranberries, cherries, figs or a mix!)
  • 2 tbsp maca
  • 2 tbsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp crushed cardamon
  • Juice of 1 orange
  • Soaked pecans, pumpkin seeds, sunflower seeds, flax, walnuts and cashew (quantity up to you!)
  • 1 tsp salt
  • 2 tbsp agave

 

 

 

 

 

 

 

1. Rinse the soaked buckwheat thoroughly in a colander or sieve.

 

 

 

 

 

 

 

2. Grate your apples using either the grating adapter on your food processor, or a classic bog standard cheese grater. Squeeze in the lemon juice and orange juice.

 

 

 

 

 

 

 

3. Mix the apple with the buckwheat and add 2 tbsp’s of agave or honey.

 

 

 

 

 

 

 

4. Add the cinnamon and any other spices you may like to use, eg cloves, cardamon, ginger ect…

 

 

 

 

 

 

 

 

 

5. Maybe chuck in some superfood’s if your feeling fancy – I added 2 tbsp’s of maca to mine! (I LOVE MACA).

 

 

 

 

 

 

 

6. Stir in your seeds and nuts, which ever ones you decided to use. (These are hemp seeds. Great source of omega 3!).

 

 

 

 

 

 

 

7. Next add your fruity bits! (Talking of fruit, why is that picture so orange?!).

 

 

 

 

 

 

 

8. Now give everything a good stir, adding a pinch of salt to the mix, too.

 

 

 

 

 

 

 

9. Spread the granola mix onto a teflex sheet. Place in the dehydrator, and dehydrator @ 115˚for 12-24 hours (depending on how dry you want it, or how impatient you are!).

 

 

 

 

 

 

 

 

10. And there you have it! Fresh, wholesome, homemade Raw Granola – delicious! Why not try it as a topping on some mmmtastic chocolate chia pudding? Now that’s what I’m talking about….

Fresh Turmeric Tea!

Finally! I have been searching high and low for this little sucker for years now – FRESH TURMERIC . Why have I been so keen to get my hands on this sunset orange coloured gem of a root? Because it’s so RIDICULOUSLY GOOD FOR YOU. If you want glowing skin, turmerics the root for you. As you know, my skin is the thing I have to really take care of and keep an eye on; all it takes is a tiny bit of neglect and all hell breaks loose on my face. But on the plus side of this sensitivity is the fact that my skin clearly lets me know when something is good for it, and for the rest of my body. In the short time I have been drinking this fresh turmeric tea, my skin has already taken on a much healthier glow, and my eyes have turned whiter, too. I am definitely a fan.

I have been reading for a long time now about the fantastic health benefits of turmeric. Not only is it a great healer for acne, it smooths out wrinkles and is wonderful for soothing chapped lips. Even bigger and better than this though, is its cancer fighting properties. Turmeric contains curcumin, which has been found to block cancer promoting enzymes, and help prevent the spread of malignant cells. Natalie Kling, a Los Angeles-based nutritionist says “Adding this powerful plant to your diet is one of the best things you can do for long term health.” It’s anti-inflamatory properties are extremely potent, which is always good news for suffers of rheumatoid arthritis. In the book ‘Eating For Beauty’ by David Wolfe, there is a section dedicated solely to turmeric due to the powerful health and beautifying properties it contains. You can of course take turmeric in it’s powdered form, but personally I feel you’re going to get the most benefits by eating the root when it’s fresh. I peel mine, grate it and have it as tea with a little sprinkling of cinnamon on top. It tastes like a less fiery, more earthy kind of ginger, and it’s actually very pleasant. It turns the water instantly bright orange, almost as orange as the luminous Fanta you get in Morocco. I’m really excited that I can now include drinking this as part of my daily routine; it’s small additions like this that can make a huge difference to the state of your overall health and well being.

Now, I’m going to chip off as it’s the first time the sun has been shining in Brighton for weeks, and I am gonna soak as much of itup as I can!

So get hold of some fresh turmeric and try it for yourself; add it to curries (obviously), salads, juices, smoothies and teas. But be warned! After handling it, your fingers’ll look you smoke 60 Bensons a day, so make sure you give your  hands a really good scrub, and watch out for your work surfaces too. Enjoy!

Turmeric Tea - full to the brim of healing goodness.

Magic Banana Ice Cream

 

It feels ages since I did a post! Well, it has been 8 days to be precise. Disgusting… I have been busy though! I’m sometimes reluctant to say what I’ve been up to though, as I don’t want to be one of those blogs that are all “Look at ME!! Look how fabulous my life is! Heeheehaha!” BUT –  I have just had one of the best weeks of my life. I may be out of work right now, but I tell you what – after the week I’ve had I feel like one of the richest girls alive. So what have I been up to that makes me feel so full to the brim with happiness? I have been seeing my friends. Nothing fancy, no swanky trips abroad, just visiting friends and talking and laughing – a lot. I have the best friends ever and I’m so very grateful to each and everyone of you. I have been flitting around London and Yorkshire, catching up with old friends and meeting very lovely new ones too. And I just want to take this opportunity to give a shout out to my beautiful friend Alice, for always welcoming me into her home when I’m in London, and for talking with me endlessly about love, life and chia seeds, and for making me the most delicious raw breakfasts ever. Don’t know what I would have done without you recently! Thank you. And of course to the Bopster, the love of my life, and wind beneath my wings – for being there any minute of any day should I need her. AND for every single other person I saw this week, you know who you are! I would do a shout out for all of you I saw this week, but then I get the feeling people might think I was showing off or gushing a bit. It’s a fine line, you know…But I love you all just the same!

Right – now who wants to see some magic? If you have never made this banana ice cream before, then prepare to be amazed… It contains not three, not two, but ONE ingredient, my friends! You guessed it, BANANA. Nothing more, nothing less. “But how can you make ice cream out of nothing but bananas?” I hear you cry! Well, allow me to demonstrate…

MAGIC BANANA ICE CREAM

• Firstly, you need to take some bananas, peel them and slice them.

• Secondly, you need to put them in a tupperwear and put them in your freezer. Leave them in over night to freeze up properly.

• Thirdly – right, this ‘firstly-secondly’ business is getting a bit silly now. I’m gonna draw the line at ‘thirdly’ – we’re gonna go to pictures….

 

 

 

 

 

 

 

1. Take the frozen sliced banana, at least two cups full!

 

 

 

 

 

 

 

 

 

2. Place in a food processor a turn up the power! This may make a bit of a crazy noise as the blenders set to on the frozen bananas. After a minute it will look like this. (picture above!)

 

 

 

 

 

 

 

3. After another minute or two it will look like this. You will want to start scraping down the sides of the food processor bowl as it gets a bit crazy in there. Persevere – we’re not quite there yet!

 

 

 

 

 

 

 

4. And theeeeen…MAGIC!!! Look at it!!! All of a sudden, the banana gives up the fight and accepts it’s fate and finally becomes ice cream. And what beautiful ice cream it makes! Now I’ve made this many times, but I still can’t get over how amazing this is. I mean – it’s just banana. 

 

 

 

 

 

 

 

 

 

5. LOOK AT IT!!!

 

 

 

 

 

 

 

6. Now stop looking at it, put it in a bowl, sprinkle on some cinnamon and eat, eat, eat! (Oh and it’s completely guilt free, remember?… I love raw food. )

Fennel, Apple and Basil Salad

Since last wednesday, I have been back on the road again – Right now I am in London town, but I’ll be heading off sunny Brighton in a couple of hours. Talking of sunny, if the weather forecast in the UK is anything to go by, we’re gonna be swapping sunglasses for scarves as snow is supposed to be heading our way! I love you England but come, you’re having a laugh aren’t you?! When we get a bit of sun here, you can’t help but think it’s going to stay glorious for the rest of the year. I don’t know why we do this is in England because it NEVER happens, but as soon as we get a bit of sun it’s “What shall we do next weekend? Let’s go to a beer garden!” or “Shall we have a BBQ by the river weekend after next?!”. You’ve got to hand it to us for positive thinking though…

As I’m back to living out of a suitcase for a while, my diet will become very simple. The last time I was travelling round the UK at the beginning of Jan, I found not having my equipment with me difficult. But looking back, it was actually quite good. I ate lots of salads, fruits and some nuts without fussing about with anything too much, and it was very beneficial to me. I love gourmet raw food, I love creamy dressings and flax crackers – but I am finding myself more and more enjoying a more simplistic way of eating. That doesn’t mean I am going to start munching on carrot sticks and nothing else! Far from it! I love my food too much. But whilst I am on my travels and without my army of kitchen tools, I’m going to see it as an opportunity to really eat things as close to what nature intended as possible.

I made this Fennel and Apple Salad just before I left my house for the big smoke. It’s a perfect summery salad to enjoy outside whilst catching some rays 🙂  As I was still at home, I used my spiralizer to make very thin apple rings, but you can always slice the apple thinly with a sharp knife.

Fennel, Apple and Basil Salad
Apple and fennel compliment each other perfectly here in this delicious sunshine salad.
:
Light main
2
Ingredients
  • 1 small pack of mixed cherry tomatoes
  • ½ fennel bulb, trimmed and thinly sliced
  • 1 crisp apple, spiralized or thinly sliced
  • ½ bag of spinach
  • ¼ cup basil leafs, torn
  • 3 tbsp extra virgin olive oil
  • Juice of half a lemon
  • Salt and black pepper
  • Handful of hemp seeds (optional)
Instructions
  1. Place all the ingredients in a mixing bowl and gently toss together, making sure everything gets coated in the oil and lemon.
  2. Divided between two places and serve, seasoning with salt and freshly ground black pepper to taste

 

As I made too much, I packed the left overs in a tupperwear, added some hemp seeds, a tonne of nutritional yeast (I told you, I’m an addict) some apple cider vinegar and ate it on the train down to London for my tea. Who said being raw on the road was tough? Oh, me. Well, I’ve changed my mind! Just do a little bit of forward thinking and be prepared to go back to basics for a while, it’s actually quite fun if you allow it to be… 🙂

Who said raw on the road was tough?...

Hazelnut Frappuccino

I am very exited about this new concoction. I know it’s only a drink but it’s just SO GOOD. As a former coffee addict (I used to live for my morning French press), it is one thing I do actually miss. Well, I don’t miss drinking coffee as it turned me into a jittery lunatic with crap skin, but I do miss the taste. I go into a coffee house now for a cup of tea, but really I just to smell the roasted beans…ahhh.

I <3 U Hazelnut Frappuccino. Mwah x

Because I was such a huge lover of coffee, I have always dismissed the coffee substitutes there are out there. What a WASTE OF TIME. And come on, can barley, rye and chicory really taste anything like coffee? Well, erm, yes it can actually! When I took my first sip recently, I was forced to eat my Costa Coffee hat. I mean, it’s never ever going to compare to the real thing of course, but it is really quite remarkable just how coffee like it is. I’m specifically talking about ‘Barley Cup’ here – and no, it’s not raw but I gave up coffee 2 years ago and I’ll be damned if I’m gonna give up a bloody coffee substitute as well. Ahem. Plus, they used ‘Inka’ (another non raw coffee substitute) during my raw food training out in Bali, so if it’s good enough for them it’s good enough for me. So! Back to the drink. It came about when I was making some thick and frothy almond milk the other day. Whilst straining the milk through my nut milk bag*, I spied the jar of Barley Cup out the corner of my eye. I thought “Hang on a little second…what if I were to put some of that in this?”. And I’ll tell you what happened – some amazing coffee milkshake magic is what happened!!! Needless to say I was very happy. I made it again today, except this time with hazelnut milk, which I think compliments the coffee taste much better. As the weather was so hot today, I was going to make it with a load of crushed ice – but when I got to the freezer… alas – there was non [hangs head in disappointment]. So I had to scrap that idea and go without – but if you do have ice in, chuck some in your blender. It will be an amazing, chilled, coffee tasting shake for you enjoy on hot summery days. An added bonus to this drink is that hazelnuts are packed full of vitamin E, so you know what that means? Fresh looking skin, glossy hair and strong nails.Woo!

*You will need a nut milk bag or a sieve to make the hazelnut milk. Sieves are ok to use but can be quite messy, and you waste a lot of milk as can’t squeeze it out like you do in a nut milk bag. My nut milk bag was the first piece of raw food equipment I bought (as it’s the cheapest!) and I use it nearly every day.

If you haven’t already got a nut milk bag, you can buy one here – Nut Milk Bag

Hazelnut Frappuccino
For a more authentic frappuccino experience, add plenty of ice to the blender jug at the end.
:
Drink
Ingredients
  • 1 cup hazelnuts
  • 5 dates
  • 1 tsp vanilla extract
  • 2 cup water
  • 1 tbsp Barley Cup or other coffee substitute
  • Pinch salt
Instructions
  1. First make the hazel nut milk. In a blender place the hazelnuts, dates, vanilla extract, water and salt. Whizz everything up until thoroughly blended.
  2. Strain through a nut milk bag into a large jug or bowl.
  3. Place freshly made hazelnut milk back in the blender jug, along with a tbsp of Barley Cup.
  4. Whizz it all up again, pour into a glass and enjoy.

 

This one's mine!

 

 

Cool Cucumber and Spinach Soup

What’s that? Is that a (very small) tan line I spy? And are those freckles coming out of hibernation appearing on my nose? This can only mean one thing- the sun is shining in England! In March! It’s a miracle. Oh how I’ve missed you glorious, beaming sunshine. Everything is so much better when you’re around. It’s days like these that make you so grateful for being unemployed! What a touch. I have been horizontal all day soaking up the rays, and after hard work like this, the last thing I wanted to do is spend ages in the kitchen making dinner. Also, the sunshine makes my tastes buds cry out for something sharp and fresh. Something light and cleansing. Something just this Cool Cucumber and Spinach Soup! It’s dead easy to make, you just put everything in a blender and blend. That’s it. So if you have been at real life work today and you are wanting to catch the last few rays before they disappear, then this recipe is perfect as it’s QUICK. You can blend it, pour it into a bowl and be lying on your sun lounger in your underwear all in less than 15 minutes. Plus it’s packed full of chlorophyll – great for flushing toxins out of your body and giving you a clear complexion – so fresh healthy faces all round! 

You can serve this soup just as it is, but I topped mine with hemp seeds, basil, cayenne pepper and a tonne of nutritional yeast. Mmm. 

Cool Cucumber and Spinach Soup
:
Soup
2
Ingredients
  • 1 cup water
  • 1 cucumber
  • 2 cups spinach
  • 1 handful of basil leaves
  • 1 tbsp of fresh ginger
  • Juice of 1½ lemons or 1 tbsp of apple cider vinegar
  • ½ apple
  • ½ tsp sea salt
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 avocado
  • 2 tbsp dry dill
Instructions
  1. Place everything except the avocado and dill in a blender and puree until smooth.
  2. Add the avocado and continue to blend until creamy
  3. Put in a bowl and mix in the dill
  4. Serve just as it is or top with alfalfa, spring onions, more basil and nutritional yeast. Or whatever you have in the cupboards!

 

 

Juice Pulp Pizza Crusts


As it’s the start of Spring Equinox, and many of you will be detoxing, I probably shouldn’t be doing a post about Pizza. But before you dismiss it and run back to your Master Cleanse, there is some method to my seemingly anti-detox madness! If you are having a bit of a cleanse, I’m guessing you will be juicing a lot. And what will you be doing with all that left over nutritious juice pulp? Why, you’ll be turning it into these yummy Juice Pulp Pizza Crusts of course! And because they’re dried, you can store them in an airtight container and have a big pizza and dvd night when you’re detox is over. Always nice to have something to look forward to, isn’t it? 

One of the best things about having a dehydrator is nothing ever gets wasted. I always used to hate throwing away the left over pulp after juicing. It just seemed so wrong chucking all that fibrous goodness in the compost bin. I mean, I know it makes lovely soil, but I’d rather it make my body lovely first! Now after juicing I keep the pulp, and by adding a few other ingredients and popping it in the dehydrator, you can miraculously turn it into burgers, crackers, wraps or these – Juice Pulp Pizza Crusts. Yeah, yeah…I know what you’re thinking – “That’s not pizza! That’s a triangle shaped cracker!”. Well, you could be right. But they are thin and crispy, and when topped with tomato sauce, macadamia cheese, olives, garlic, basil and black pepper – they taste pretty smili- wait – no they don’t. They don’t taste anything like pizza. The action of eating it and the shape in your hand is familiar, but in a blind fold test I don’t think you’d be shouting out “Dominos!”. They are extremely tasty and satisfying though, and you can actually get up off the sofa after you’ve eaten them. Your body doesn’t have to deal with sorting out all the greasy cheese or refined carbs, and without wanting to sound like a cheesy (‘scuse the pun) advert, they are literally “bursting with flavour!”. (Can’t believe I just said that…). 

 These gorgeous Juice Pulp Pizza Crusts are the perfect base for you to top with whatever you fancy. I spread creamy red pepper sauce on mine, with avocado, olives, red onion, cashew parmesan and some freshly picked parsley from the garden. Bella!

Juice Pulp Pizza Crusts
Never waste the nutritious left over pulp from your juicer again! This recipe calls for 'ground almonds', and I find the best kind to use in this is pre-dehydrated almond pulp left over from making nut milk. It is very crunchy and gives these pizza crusts a fantastic bite. If you haven't got any dehydrated almond pulp to hand though, don't worry as fresh almonds ground in your coffee grinder or pre-bought will also work well. I've used cumin in the recipe, just because I love it, but admittedly it's not very italian! So feel free to substitute the cumin for oregano or any other mediterranean herbs.
:
Main
8
Ingredients
  • 2 cups of fresh vegetable pulp (from making roughly 1 pint of juice)
  • 5 sun-dried tomatoes, finely chopped
  • 1 small carrot, grated
  • 1 cup ground almonds (see note above!)
  • 1 cup ground pumpkin seeds (ground in a coffee grinder)
  • ⅓ cup ground chia (ground in a coffee grinder)
  • ½ red onion, finely chopped
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tsp sea salt.
Instructions
  1. Place all the ingredients in a large mixing bowl.
  2. Either using a spoon or your hands, mix all the ingredients thoroughly (I find using my hands works best!).
  3. Once mixed, scrape the mixture out onto a Teflex-lined dehydrator tray.
  4. Press the mixture down and work it into a large flat circle, about a ¼" thick (think pizza!). You can also make it into little mini circles - get creative and have fun!
  5. Roughly score the mixture with a sharp knife into 8 or 12 slices, depending on how big you want your slices.
  6. Dehydrate the pizza at 115° for 8 hours, or over night. When the top is dry, flip it over and peel away the Teflex liner. Break the individual slices up and place back in the dehydrator for another 8-12 hours.
  7. When they're ready, they should be nice and dry and crunchy. Remove from the dehydrator and get topping!
Notes
Dehydrating may seem like a long winded thing to do, but it is actually a very stress free way of making food. Once the mix is in, you can just forget about it, and if it runs over an hour or two, nothing has really spoiled. The only thing is planning ahead. If you are wanting Pizza tomorrow night, get the mix in tonight and it will be ready and waiting for you the next day. Also, if you're making crackers, it's a good idea to make a big batch so you always have some on hand.

Raw Marzipan Balls

Coming from the Yorkshire dales and being the granddaughter of a professional baker, you can imagine how often the smell of baked scones, breads and cakes was always wafting out of our oven (you might want to listen to a bit of this, starting from 0.42 seconds, just to get you in the mood – “EeeeBy’Eck” ).  Reet, where were we? Ahh, yes… The good ol’ days. Baking is a part of my family heritage. My favourite times as a child were baking with me mum, stood ont’ stool so I could reach the work top. I can still recall the joy I felt when I was handed down the big wooden spoon covered in bun mix to lick. I watched amazed as mum put a little blob of bun mix into each of the cases lined up in the bun tray. How did she do that so well?! The buns were then put in the oven and we had to wait an excruciating 15 minutes until they were ready. 15 minutes!! As a 7 year old child, this felt like an eternity. I used to stand in front of the oven mesmerised, watching the buns rise as if by magic. It was magic…

Aye, thems were the days.

So why am I telling you all this? Have I finally come to my senses and realised that all this raw food stuff is bloody witch craft?! Well, no actually. I still love it, more than ever in fact. I’m telling you this because if anyone understands nostalgia and emotional attachments to certain foods, it’s me. There are times when a celery and apple juice just won’t cut it. Yesterday I found myself yearning to be in the kitchen, apron on, rolling pin in hand and flour all over my face. However, I wasn’t really that bothered about eating anything with flour in. Or anything baked. Now I’m not saying this to go “Ooo, look at me! I don’t want to eat cake! Aren’t I just amazing?”, I’m saying it because that is what naturally happens when you eat a lot of raw food a lot of the time. You don’t really want any of that stuff any more*. I mean, the idea of eating a cream cake is quite nice I suppose but my stomach doesn’t want it. But no matter how saintly you may think I seem, I do still need comfort food. Fact. I still like to curl up in front of the telly with a cup of tea in one hand and a tea time treat in the other. So when I felt the urge to bake yesterday, I got out my big mixing bowl and made these instead – Raw Marzipan Balls. You may think “boring!” but they weren’t, and I’ve had a life time of eating the best baked goods around to know what tastes good and what doesn’t. And these taste good.  And the bonus is they contain no refined sugar, they are dairy free, wheat free, vegan, raw, packed full of goodness and super scrumdidiliumptious. They got the seal of approval from the Queen of Baking herself, my brilliant mum. They are sweet, moist and sticky and are great to sink your teeth into. Now go down to Mr Crooks shop, get a packet of your favourite tea, have some friends over and eat these whilst chatting about the good ol’ days when you were down t’pit. But erm, just so you know – I drink Yogi Tea nowadays….watch?v=24N7GMk2Byo

Raw Marzipan Balls
Cosy up with these little tea time treats. Perfect for sharing with friends.
:
Ingredients
  • 1 cup cashew nuts
  • 1 cup rasins
  • ½ cup dates
  • 1 cup sunflower seeds, soaked for 4 hours or more
  • 1 cup ground almonds
  • ¼ cup agave
  • 1 tbsp almond extract
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 cup shredded coconut
Instructions
  1. Place all the ingredients apart from the shredded coconut in a food processor and whizz it up. You may need to stop and push the ingredients down a few times.
  2. When everything is mixed together thoroughly and you've got something that resembles biscuit dough, take it out of the mixer and place in a large bowl.
  3. In a smaller bowl place the shredded coconut.
  4. Using you hands take the mixture roughly a tbsp at a time and roll into balls. The roll the individual balls around in the shredded coconut until they are covered.
  5. Place balls in an airtight container and place in the fridge.

 

*…although I could probably still stuff a massive wedge of my mum’s fruit cake in my gob, along with a huge chunk of Wensleydale cheese. But I refrain, of course…. 😉

HAPPY MOTHERS DAY XXX

Green Mango Smoothie

Woah. I have just read Victoria Boutenko’s book ‘Green For Life’ in about an hour; I couldn’t put it down. It was fascinating. It’s all about green smoothies, basically. Sound boring? Well maybe for some, but what she say’s in this book is important for everyone. Since getting into all this raw food stuff, I of course have had my fair share of green smoothies. I like chucking an apple in a blender along with some romaine, spinach and lemon just like the next person! But after reading ‘Green For Life’ I’m going to aim to do this every day. The thing is, although I am on a high raw diet, I still find myself craving dense foods such as dehydrated breads and crackers or nuts. Especially if I’m stressed or tired. I know, I know…there could be worse things to crave, right? But I also know OD’ing on cashews late at night, no matter how harmless that may seem to you, isn’t very good for your health or waistline. Plus, I’m not quite at the ‘I only need 30 seconds of sleep a night!!!” place yet. So even though I eat very healthily, I feel like something is a miss. I am still striving for even more energy and for once I’d like keep my hands out of the dehydrator whilst the onion bread is crisping. Interestingly the author of this book, even after being on a complete raw food diet for several years, also had these same ‘problems’ along with some other small niggling health issues.  Too cut a long story short, here is what happened when she started drinking green smoothies daily:

I felt more energised then ever before… I noticed those cravings I had occasionally for heavy foods such as nuts or crackers, especially in the evenings totally disappeared. I noticed that many of the wrinkles on my face went away and I began to hear compliments from other people about my fresh look. My nails became stronger, my vision sharpened, and I had a wonderful taste in my mouth, even upon waking in the morning. I began to feel lighter and my energy increased. My tastes started to change… My cravings for fatty foods declined dramatically. I stopped consuming any kind of salt altogether… I began to look younger… One of my fears was that I would get tired of green smoothies and wouldn’t want them any more. But after six months of regular consumption I was enjoying them more than ever. Now I couldn’t imagine my life without green smoothies…in addition to smoothies, I eat flax crackers, salads, fruit and occasionally seeds or nuts.” 

Obviously Victoria explains in much more detail in the book exactly why green smoothies are so good for you, and also why you might choose one over a juice. She also talks about the healing powers of chlorophyll, the importance of an alkaline body, why so many people hate greens and how you can change that if you do! I’m not on commission for this book by the way, I just think you all should go out and buy it. Now.

Well I don’t know about you, but I’m definitely gonna dive head first into a vat of green smoothie every day! Here’s the one I made after reading the book with what greens and fruit I had in the fridge (see picture!). Victoria recommends drinking 1-2 litres of green smoothie a day, and this one comes to about 1 litre. Although it’s best to drink it fresh, green smoothies will keep for up to 3 days in the fridge, so if you don’t finish it all just save it for tomorrow…

I felt ridiculously good after drinking this Green Mango Smoothie and it tasted delicious. So fresh and cleansing! Now throw away all your anti-wrinkle creams and get a daily dose of this instead. Bottoms up!

Green Mango Smoothie
This is as green and fresh as they come! Start and end your day with this and you'll be laughing...
:
Ingredients
  • 4 romaine lettuce leaves
  • Large handful of spinach
  • 1 small bunch of parsley
  • 2 sticks of celery, chopped
  • 1 mango, chopped
  • Juice of 1 lemon
  • 2 cups of water.
Instructions
  1. Place everything in the blender and blend, baby!

 

Two Weeks on Raw – Day Thirteen


Before I begin, I must first apologise. Yesterday, I promised you a recipe for Peppermint Chia Chocolate. But alas and alack, this can no longer happen. Well it can, it’s just that I don’t have an enticing photograph of the Peppermint Chia Chocolate to show you, and I do like an enticing photograph to match a recipe. The reason I don’t have a photograph of the Peppermint Chia Chocolate that I put so much love, care and attention into making, is because when we got back from the theatre (ooo, yes daarling we go to the theatre don-cha-know), we got back to find the large tupperware of Peppermint Chia Chocolate empty. EMPTY!!! Who would do such a thing?! Well it couldn’t have been Jack and Sally, as they were with me all day. It couldn’t have been me as I would never do such a heinous thing as eat an entire tupperware of chocolate all to myself. Ever. So that only leaves two suspects. Jess, and Daisy. Jess isn’t known for her greed, and she isn’t normally one to steal. She is also very short, lazy and probably wouldn’t be able to reach the counter. So that leaves only one suspect. Daisy. Daisy… was this you??? Did you do this? Did you eat ALL THIS CHOCOLATE YOURSELF?!!! I didn’t need a reply. The crazy look on her face and the speed at which her tail was wagging told me everything I needed to know. It was her alright…

But worry not! Instead of a recipe for the Peppermint Chia Chocolate, I shall now give you an incredibly special recipe for the Chocolate Macaroons. Dear, Lord. They are unbelievable. When you are making these however, be careful. The chocolatey mix that you then turn into balls is ridiculously tasty. And as much as raw food is good for you and all that, eating all the macaroon mix before it even enters the dehydrator is not. And yes, I am speaking from experience. You may have guessed that you will need a dehydrator for this recipe; but if you don’t have one feel free to make the mix and eat it just as it is. Remember though – you’ve been warned! 

Chocolate Macaroons
:
Ingredients
  • 3 cups dried, unsweetened coconut flakes
  • 1½ cups cocoa powder
  • 1 cup maple syrup
  • ⅓ cup coconut butter
  • 1 tbsp vanilla extract
  • ½ tsp salt
Instructions
  1. In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
  2. Using a small ice cream scoop, your hands or a big tablespoon, spoon rounds of the dough onto dehydrator sheets.
  3. Dehydrate at 115 degrees F for 12- 24 hours, or until crisp on the outside and nice and chewy on the inside.

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I nearly forgot to tell you about what we had for our last lunch together! We had a bit of a ‘bitza’ lunch… bitza this and bitza that. Jack made a lip smackingly good tomato and basil salad, and I made us all some Raw Juice Pulp Burgers in the dehydrator. They may not sound particularly appetising, but they are. So there. Jack loved them and said they were equally as good as the Walnut Burgers. I will give you the recipe for them another time, as they really were very tasty, and they are a perfect way to use up the leftover pulp after juicing. We dipped the Raw Juice Pulp Burgers in some left over Lemon Sauce, and had bowls of olives, avocados, red peppers and romaine lettuce to play with as well. So that, my friends was that! The last supper! Oh God, I better go before I start getting weepy… I’ll save that for tomorrow. It is still only Day Thirteen after all. So don’t forget to check in for the last day of our raw food journey together, where Jack, Sally and myself will be giving you our thoughts and feelings on how we think the whole Two Weeks on Raw went, and whats in store for the future! See you then (sniff, sniff)….