It’s 6 am. After tip-toing down the stairs, the last thing you want to do is put a blender on and wake the whole house/next door neighbours up, right? If you’re an early riser, and don’t want to make a noisy breakfast, try this – It is quick to make and you can prepare it with your eye’s half closed in silence.
SHH! CHIA PORRIDGE
- 1/4 – 1/2 cup chia seeds.
- Juice of 3 oranges (juiced ever so quietly in a manuel citrus juicer)
- 1 banana, sliced.
- 1 tsp cinnamon
- 1 tsp coconut butter (optional)
- Agave, honey or male syrup to drizzle.
Pour the orange juice in a bowl. Pour the chia seeds on top of that, and stir to coat all the seeds in juice. Leave it for 10 minutes. (You can use this time to make a cup of herbal tea, wash your face, or just generally faff about). When the 10 minutes is up, place your sliced banana on top of the orangey chia, drizzle over some agave and sprinkle on some cinnamon. If, like me, you enjoy the taste and goodness of coconut butter so much that you just want to put it on everything, place a few little scrapings of the creamy butter on top of the banana’s. And there you go! Sit like Goldilocks and enjoy your porridge whilst the three bear’s lay sleeping in bed. Shhh….
Vanilla Cashew Custard.
- 1/2 cup cashews.
- 1 vanilla pod, scraped.
- 1 tbsp irish moss (optional)
- 2 tbsp agave, honey or maple syrup.
- pinch salt.
- water to blend to desired consistency.
Starting with 1/4 cup water, blend everything together until smooth. Gradually keep adding more water until you are happy with the consistency. I like it quite thin so that it pours easily. Enjoy this over simple sliced banana’s for a nostalgic childhood treat. It’s also great over Mixed Berry Crumble 🙂
If you are making this to go with the Raw Chocolate Truffle Pie, pour the custard on a plate so that it just covers the surface area. Then place a generous slice of pie smack bang in the middle. If you’ve made the Chocolate Orange Hearts, loving place one on top of the pie for the definitive decadent desert!
Chocolate Orange Hearts
- 1 cup cacao butter.
- 2 tbsp coconut oil
- 1 cup cacao powder
- 1/4 cup agave nectar (or honey or maple syrup)
- 1 tsp vanilla extract
- pinch of salt.
- Several drops of orange oil
Who needs that bloke called Terry when you’ve got these little beauties?..
Grate the cacao butter either in a food processor or by hand. Melt in a bowl placed in another bowl filled with boiling water (this will gently melt the cacao butter, and it shouldn’t go over 115 degrees F). Melt the coconut oil and agave the same way in a separate bowl. Once melted mix the cacao butter with the coconut oil and the agave. Add the cacao powder, vanilla, salt and orange oil. Gently mix everything together (this is very enjoyable and yes, you can lick the spoon). If you are making the Raw Chocolate Truffle Pie, retain 1/2 cup of the melted chocolate and pour the rest into heart shaped silicone ice cube trays (if you are not making the pie, just pour it all in!) Leave for a couple of hours to set in the fridge. When set, you will easily be able to pop them out of the moulds. Pour the remaining chocolate over the already made Raw Chocolate Truffle Pie and leave to set. Then go to the post title Vanilla Cashew Custard, for the third and final instalment of the Raw Chocolate Pie Trilogy!
Do you think all raw food takes a lot of time and preparation?…
Well, allow me to change your mind with this super tasty, super speedy culinary delight! I was running around like a headless chicken (for want of a better phrase on a raw vegan food blog) and still managed to whip up this creation.
On your marks…get set…….GO!
5 MINUTE RAW COURGETTE PASTA.
- 1 Courgette, either spiralized, sliced or made into thin strips using a peeler. (You can do this quickly, honestly! And keep the nutritious skin on, we haven’t got time to faff about!)
- Hand full of cherry tomatoes, sliced in half. (or chucked in whole)
- Handful of fresh parsley, torn.
- 1/2 bell pepper, diced
- Few sun-dried tomatoes, sliced.
- Half a lemon.
- Extra virgin olive oil
- Smoked paprika.
- Salt & pepper (preferably sea salt or pink crystal salt)
Chuck everything in a bowl, squeeze the lemon on, drizzle over some olive oil, sprinkle on some smoked paprika, salt and pepper and et voila! Super healthy, super quick! Yum.
N.B This serves one, just double or quadruple the ingredients if you are rushing to serve other people! Oh and, you don’t have to be in a rush to make this, it’s just that if you are, you can : )
I wanted to kick start the year off with a delectable raw dish. Then I looked in my cupboards and saw… not a lot. And it was bank holiday so all the shops were closed. Grrr. It was one of those moment’s where you just go “Oh sod it!” and maybe reach for the roasted cashew nuts that don’t belong to you. But no, I thought. Let necessity be the mother of all invention and do not give in!In my cupboard I had the following:
Some dehydrated buckwheat.
Black sesame seeds.
Something that was unrecognisable.
Various herbs and spices.
So! I grated the beetroot, chopped the apple, put it in a bowl, sprinkled on some black sesame seeds and sunflower seeds, tossed it about, splashed a bit of sesame oil and tamari on, and THEN… the magic happened. The Buckwheat Hummus was born.
BUCKWHEAT RAW HUMMUS
- 1 cup buckwheat (either sprouted or soaked and dehydrated)
- 2 cloves garlic
- 2 tbsp’s tahini.
- 1 tbsp cider vinegar
- 2 tbsp’s olive oil.
- Salt and black pepper.
- Water to blend to desired consistency.
(please note- this is the version that I made using only the ingredients I had. You can add anything you like! Replace cider vinegar with lemon juice for a more authentic hummus taste, and add cumin to make it extra special)
Blend everything together and serve. I put mine on the top of the beetroot concoction with some finely sliced spring onions. And it tasted all the better for knowing that you can create something beautiful from very little if you just stay positive and look at what you have got. There is a lesson in there somewhere, i’m sure…