I do this one so often at home now that it really is an intuitive recipe! However, I will try to be specific for reproductions sake! please adjust according to your own observations! if too thick add more water, too thin add more avocado or extra buckwheat.
1 cup of buckwheat soaked overnight and drained
1/2 avocado
water or nut milk to bring to the desired 'porridge' consistency
4 dates stones removed
tablespoon of raw honey, coconut sugar or sweetener you prefer.
Blend adding more of the milk or water to create the perfect consistency. Then add your toppings. we used: goji berries, white mulberries, cashews,coconut flakes, bee pollen, cacao nibs, cinnamon, vanilla seeds, banana, raspberries, strawberries... whatever you like!
Makes 4-6 servings
Make 470ml of Carrot juice (or to save time buy enough organic, preferably cold pressed carrot juice from a bottle)
470ml of coconut milk (buy organic tinned or make your own from young coconuts)
60ml or 1/4 cup lime juice
2 teaspoons grated ginger or ginger juice
1/4 small avocado
1/2 teaspoon sea salt or pink salt
1/4 teaspoon cayenne pepper (or more depending on how spicy you like it!)
Fresh black pepper to taste
Chopped coriander to garnish
Put all ingredients except for the coriander into the blender until very smooth. If you prefer a thicker soup add more avocado. adjust seasonings as required. if you prefer the soup warmer you can blend for an extra minute or so to add heat. vanish with the coriander. Enjoy!!!
This recipe is one favourite right now... Nicely spicy and somehow very comforting for a raw dish!
It was inspired by a recipe in the book 'Raw and simple' by Judita Wignall.
Rice
Large Cauliflower, depending on how many people you are making for.
Handful of corriander
2-3 tablspoons of Umeboshi vinegar or just use sea salt to taste if you don't have the vinegar.
Process in the food processor until you reach a rice or cous-cous kind of consistency. Done!!
Chilli (serves 6 people)
Sauce:
235ml water
1/2 red pepper
3 tablespoons of ground sundried tomatoes, do this first in the machine to get them into smaller pieces.
2 tablespoons orange juice
2 dates, stones removed
1 tablespoon mixed chilli powder
1 tablespoon cold pressed olive oil
1/2 tablespoon raw cacao powder
1 teaspoon tamarind paste
1 teaspoon salt, sea salt or pink salt
1 small clove garlic
1/2 teaspoon onion powder
!/4 teaspoon cinnamon
1/4 teaspoon of cayenne
'Meat'
180g of soaked and rinsed sunflower seeds or walnuts.
2 teaspoons mixed chilli powder
1 teaspoon cumin
2 tablespoons tamari sauce.
Veggies
1 cup diced courgette
1 cup diced tomatoes
1 cup corn kernels
1 cup shredded carrot
1/4 cup diced white onion or shallot
Blend sauce in a liquidiser machine or high speed blender if you have. Use the food processor to make the meat and then stir all parts together in a large mixing bowl. You can leave the in the fridge overnight and the flavours will develop from the spices. I usually top with guacamole or a sour cream made from blended cashews, water, lemon juice and salt.
The end of the summer draws in and a last nod to the sunshine is here with a raw Mango cheesecake...
Base
Wholegrain oat flour, 1 cup
Soaked and rinsed almonds 1 cup
Dried coconut or desiccated coconut 1 cup
20 dates, stones removed (buy the ones that are not coated in glucose sugar)
pinch of himalayan pink salt or flor de sal
1 tablespoon of coconut oil
Blend in a food processor and press into a 26cm spring form cake tin.
Move base to fridge or freezer to set while you make the topping.
Topping.
3 packets of organic coconut cream, hard set not liquid cream.
2 ripe mangos, flesh
4 limes, juice.
Around 1/2 cup agave syrup or a mixture of Agave syrup and stevia or raw honey. Taste to check the amount... each mango is different and each person likes a different sweetness! Use your palate to determine how much sweetener you like.
Pinch of salt
2 tablespoons of coconut oil.
Blend and check sweetness. Pour into base and set in the fridge for a few hours. decorate with Goji berries, mango chunks, kiwi fruit, berries, seeds... whatever you like!
Cake base -
(For a 26" cake tin which will give 16 slices)
2 cups almonds soaked overnight drained and rinsed
1 cup dessicated coconut
Handful seeds soaked overnight
1 cup dates, soaked for half an our before
pinch of salt
Blend down to a dough like texture and press into the cake tin which has been greased with coconut oil.
Chocolate layer -
4 ripe avocados
2 packs coconut cream
cacao powder (add until really chocolatey!)
Maca powder (2 heaped tablespoons)
coconut sugar, around 150g but I always add to taste
pinch of pink salt
2 tablespoons coconut oil
Blend all until smooth and top the base, set in fridge.
caramel layer -
2 handfuls dates (soaked in warm water for 15mins before)
2 tablespoons coconut oil
half teaspoon pink salt
take the dates from the water and blend with the other ingredients until smooth adding back in some of the soak water to give a creamy consistency.
Vanilla cream -
Half cup cashew nuts soaked for 1 hour and drained
seeds from 1 vanilla pod
tablespoon of raw honey
water to the right consistency
pinch of pink salt
Blend until really smooth and creamy adding water bit by bit.
Spaghetti -
Take a cougette and spiralize if you have the device. If not use a vegetable peeler to create ribbons like thick tagliatelle. pour on a little olive oil and a sprinkle of salt and massage briefly to soften.
Red pesto -
Drained sundried tomatoes, half a jar should serve 4 if doing both red and green pesto's. Blend with half a teaspoon of mixed dried italian herbs such as oregano, thyme and basil, a handful of cashews and 2 tablespoons of oliveoil. Take it to a fairly smooth consistency.
Green pesto -
Whole 'bush' of basil, handful of cashews or pinenuts, half a bag of wild rocket or other preferred green such as spinach, watercress or wild garlic. Blend with half a clove of garlic, juice of half a lemon, good sprinkle of salt, tablespoon of nutritional yeast and olive oil.
Macadamia paramesan -
Blitz macadamia nuts (60g) with 2 tablespoons of nutritional yeast and half a teaspoon of pink or other good salt, take to a fine dust close to paramesan texture.
Ingredients.
Soak for 1-3 hours...
One cup almonds and 3/4 cup dates stones removed. process into a dough.
Juice...
Enough carrots to give you 1 cup of pulp
Save the juice for the recipe.
In a large bowl, combine....
the carrot pulp
3/4 cup carrot juice
almond/date mixture
1/2 cup raisins
1/4 cup desiccated coconut
1/2 cup broken walnuts
1 tablespoon ginger powder
1 teaspoon cinnamon powder
1 tablespoon lemon juice
1 tablespoon orange zest
After stirring together, press into individual moulds or into a single cake and chill in fridge.
Cashew cream topping
Soak for 1-3 hours in water...
4 dates
1/2 cup raw cashews
Juice...
1 orange
save part of the zest
In a blender...
The dates
The cashews
The orange juice
juice from !/2 lemon
small piece orange zest
scrapings from 1 vanilla bean
pinch cinnamon.
