Posts Tagged ‘raw’

Lime and coriander salsa

Behold: the colours of nature!!

When health professionals advise us to eat a “rainbow” of fresh produce every day, it really is possible, and is a truly sensory experience. So gorgeous!! I have a special love for purple coloured veggies as I mentioned in a previous post (here). The original recipe for this salsa (which comes from my mexican friend) is made with white cabbage and white onion, but my fridge was happily endowed with their purple siblings. So, purple salsa it was!  This salsa is DELICIOUS heaped over rice and bean dishes, and I ate mine with the leftover Jamaican rice. I will eat some more again today with the leftover rice and chickpeas from last night. I am still reeling that my girls ate it without a fuss, Amelia even picked out the chickpeas with her fingers and popped them into her mouth like sweeties.

Like I say: reeling…. (Couldn’t even bear to call her up for table manners. Don’t judge me)

No quantities. Simply chop and dress!

  • Cabbage (white or red)
  • Onion (white or red)
  • Garlic (1-3 cloves, chop rather than press for a less intense flavour)
  • Flavoursome tomatoes
  • Fresh lime juice
  • Plenty of chopped coriander leaf (cilantro)
  • A bit of extra virgin olive oil, and sea salt to taste

Leave it to sit for at least a few hours. The longer the better. Mmmmmm!! If you hate coriander, I am sure this would be great with other fresh herbs.

Every time I eat this I am transported back to Ecuador where lime and coriander is everywhere. Like I said, this is SO delicious over rice/beans, and combines wonderfully with fish and seafood aswell. Bon appetit friends…or should I say, buen provecho!  Don’t forget to thank for colourful vegetables  🙂

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“Raw for Dessert” by Jennifer Cornbleet

In a nutshell, because brevity is my hallmark lately,this book is great, yea, even Great.

All of her delicious creations are suitable for those avoiding wheat/gluten, dairy and refined sugars. By refined sugars I mean “table sugar” because she does use some maple/agave syrup- you could also sub honey. You could even sub cane sugar if you prefer it, still enjoying the goodness of the remaining components. It’s all about what changes you are ready for  🙂   She also uses dates to sweeten a lot of the desserts, and adds a little liquid sweetener by way of an extra kick.

The author has graciously posted some sample recipes from the book on her website here.

And I myself,  keep meaning to post the Brazil Nut Milk Cookies and Cream Ice Cream on here because it is so incredibly fantastic. I will, I will.

(I’m just waiting for summer to come- the sun was passing through this week, and I have faith it will return. I shall have my brazil nuts at the ready)

Here are a few examples of what she makes, made almost entirely with raw, whole, healthsome ingredients:

BASICS (This is not the whole list)

  • Almond Milk
  • Date paste
  • Vanilla Cashew Cream
  • Caramel sauce
  • Chocolate ganache
  • Coconut pecan frosting
  • Almond pecan crust
  • Chocolate cookie crust
FRUIT DESSERTS (A few of the many recipes)
  • Strawberry soup
  • Apple compote with golden raisins and pistachio
  • Caramel apple stacks
  • Mango raspberry crumble
SORBETS, ICE CREAMS AND SUNDAES (My favourite section- and the longest one in the book- this is a small handful)
  • Bitter chocolate sorbet
  • orange sorbet
  • Strawberries and cream ice cream
  • Cookies and Cream Ice Cream
  • Coconut Ice Cream
CAKES,COOKIES AND BARS. To name but 3:
  • Jumble Berry Upside Down Cake
  • Red white and blue cheesecake
  • Lemon, cranberry, pistachio cookies (My orange version featured here)
PIES AND TARTS (Did I mention there are more in the book?)
  • Banana cream pie
  • Chocolate cream pie
  • Coconut cream pie with chocolate cookie crust
  • Mince pie
CANDY. Among others:
  • Dark chocolate truffles
  • Pine nut caramels
Click here, to purchase from Amazon.  No, I am not on an affiliate scheme, indeed, I would  recommend you buy it from a private seller at half price  🙂 And make the cookies and Cream recipe first.

Make your own NAKD RAW bars

Behold- the NAKD BARS:

 

 

 

 

 

 

 

 

 

 

Coming in a variety of flavours, and made with only unroasted nuts, dried fruit and natural flavours/spices. They cost 60-80p depending on where you buy them, but thanks to the kind people who put the percentage ratios on the back of the packet, you can also make them at home!

We made “Cocoa Orange”, which is made with:

40% dates

40% cashews

15% raisins

5% unsweetened cocoa powder

a small amount of natural orange flavouring

(I think these figures are correct- I threw the wrapper away by accident- in any case they are close- and it tasted authentic!)

You will need digital scales for this. These quantities make 2 bars, as shown in the highly stylish photo, where they feature on a fluorescent pink IKEA plate.

  • 40 grams unroasted cashews
  • 40 grams of unsweetened dried dates, snipped into smallish pieces
  • 15 grams of raisins
  • 5 grams unsweetened cocoa powder
  • 1/2 teaspoon of “orange extract” oil
  1. In your food processor or mini chopper, process the nuts until they look like fine meal.
  2. Add the remaining ingredients and process until they are completely broken down- about a minute?
  3. The mixture will seem a bit crumbly but presses together easily.
  4. Form into bars, or- even more convenient- small bite-size truffle shapes.

 

 

 

 

 

 

 

 

So I don’t do food styling. But it tastes good and it nurtures, okay???!!!

Roll up, roll up!

At this time of abstinence from bread, our thoughts are turned…to green wraps! Allow me to refer you to a previous post, written in the days when this blog was a mere babe in arms (less than a year ago- which makes this blog a babe in arms still…..) It’s an inside-out BLT. Oh yes, it is! A la Beth. This is Loving Leaves.

For green wraps you need-

  • lettuce leaves, any kind.
  • a spread or dip that you love, eg my walnut pate, hummous, home-made guac, etc
  • Plenty of sprinkles: chopped olives/grated carrot/red onion/corn/avocado (My friend suggested chicken, to which I suggested, that when your bread is a green leaf, you can put whatever you want inside, surely!)
  • a sprinkling of salt or spices if desired

For more details and (very poor) photos, see this post: Inside-out B.L.T

Green Wraps: A new way to eat your salads!

How to not-fry mushrooms

If you are one of those people who enjoys raw mushrooms- I salute you! Personally I find it akin to eating some rubbery dirty thing off a forest floor- oh wait- that’s what it is! I have always loved them cooked. But now- I love them raw too. Here is a trick I learned from Karen Knowler, which renders raw mushrooms far more palatable.

It is the same principle used for wilting kale down for wilted kale salads (here are some examples of wilted kale salads) and softening up raw broccoli (as described here) You simply chop your mushrooms finely and leave them in a marinade with some quality oil, such as extra virgin, something salty- salt, soy sauce, garlic salt,, and a little bit of acidity such as lemon juice or white vinegar (optional)

My portabello mushrooms were marinated in salt and a bit of tamari, garlic granules, nutritional yeast, olive oil, and lemon juice.

After an hour or two, drain off any liquid, and sprinkle over your salad, wholegrain couscous, or whatever you wish. If you have a dehydrator, you can even dry them out a touch- all it does is slightly intensify the flavours, and leaves them warm with a slight “crust”- like they have been fried- but not!

 

 

 

 

 

 

 

 

Delicious!

Express Post: Easy Mediterranean Pate

Alfredo’s favourite ever pate.

  • 20 green pitted olives (or use stuffed ones)
  • 3 T walnuts (a large handful)
  • 2T extra virgin olive oil
  • 1/2 a red pepper
  • Component parts, ready for blitzing

     

 

 

 

 

 

 

 

 

Food process until completely smooth, or leave a little texture if you prefer.

Finished article! Delicious.

 

 

 

 

 

 

 

 

 

 

P.S. Walnuts and red pepper, a delightful match! They also feature in MY favourite pate- “Smoky Walnut Pate”, click for the recipe.

How to cook raw broccoli

Or should I say, how to “cook” raw broccoli; how to marinade it when raw, so it takes on a bright green appearance, softer, texture, and more palatable taste- alomost as if it had been blanched.Raw broccoli pulled straight from the head tastes a bit too sulphury-cruciferous for my liking; frankly, too RAW 🙂 But this genius trick transforms it, trust me. Nay, do not take my word for it, try it!

You simply marinade the florets in an ACID, SALT, and a FAT. (What do you mean, it doesn’t sound appealing?!) Choose one from each category:

FAT: Extra virgin olive oil, flax oil, toasted sesame oil, walnut oil, a mashed avocado(NB- will brown a little, even with some lemon juice), tahini etc

ACID: Lemon juice, lime juice, balsamic vinegar, white vinegar (eg white wine, apple cider,rice, etc)

SALT: sea salt, garlic salt, tamari/soy sauce

Note: No quantities. All you need to do is glug (liquids) and sprinkle (salt) a little as if you were dressing a salad (which you are) Proportions do not matter overly, apart from your personal tastes. (Toasted sesame oil and soy sauce make a lovely combination)

SO…..

  • Dress your broccoli florets with your fat/acid/salt.
  • Mix well using a fork, or even massage in with your hands (use a plastic bag over your hands if you don’t like the idea of squelchy hands on your oil-dressed food! You don’t? )
  • Leave for 1-2 hours, or overnight- all the better.
  • Enjoy in a salad of your choice.

BEFORE

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AFTER

 

 

 

 

 

 

 

 

 

 

 

Behold the greenness! It wow-ed my very raw-broccoli dubious husband. Here, it is featured in a delicious grain salad (with orange and cumin dressing) Recipe soon.

P.S This same principle works with kale also- the acid and salt break down the cell walls and make the leaves wilt down. The longer you leave them, the softer they become. Wilted kale salad is a favourite of mine, and Isaac eats it too. Nobody else, mind you. Baby steps 🙂

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