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!
- 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….