RAW & DELICIOUS

Raw Cauliflower Salad
Chop/break half a cauli into small pieces, Put into bowl, melt 30 gms of butter add 1.5 tsp curry (more or less to your taste) add 1 TBSP brown sugar, stir till combined, take off heat and add 1/4 cup sour cream and 1/4 cup of ETA majo, stir till combined and add to cauli. Sprinkle with chopped parsley before serving, can also add roasted peanuts.

Quotemackenzie2 (1049 ) 8:10 am, Tue 22 Jan #2
I melt butter ( I just guess, about 20-30 gms) add tsp curry powder or to taste, then add cashew nuts and a few raisins. Cook gently for a few minutes and take off the heat. when its cooled add 1/4 to 1/2 cup of mayo (depending on how much cauliflower is used). Add to lightly cooked cauliflower.Sometimes also add pumpkin and sunflower seeds with the cashew nuts.

Quotemajurti (9 ) 9:23 am, Tue 22 Jan #3
Raw cauli (Small) broken into small pieces
1 green pepper chopped
1/2 cup sultanas
melt 25g butter, add 1 tsp brown sugar and 1 tsp curry powder plus 1/2 cup mayo mix together pour dressing over vege, and chill. before serving garhish with 3/4 cup cashews. I dont like cauliflower, but will eat huge amounts of this. (Mrs W)

Quotewingee (350 ) 10:31 am, Tue 22 Jan #4

Chef_bev00, Jan 22, 10:34 pm

I love raw sweet treats and I find this woman's recipes super yum. www.therawtarian.com.

Chef_angel404, Jan 23, 1:10 am

Oh yes, the rawtarian is one of my favourites. Check out www.petitekitchen.co.nz she has a lot of raw stuff on her site thats rather yummy.

I had a go at making raw cheese the other day and now my family ask for it all the time. very tasty.

Chef_mumstu, Jan 23, 2:44 pm

Could you post the recipe please mumstu.

Chef_frances1266, Jan 23, 3:53 pm

Check out Mimi Kirk's site. She follows a raw vegan diet and looks amazing.
She is in her 70s and looks in her 40s.

Chef_frances1266, Jan 24, 6:57 am

The recipes bev pasted are not actually raw. Raw foods are exactly that. No food to be heated above 46 degrees celcius. Pretty sure butter is not raw or vegan.

Chef_cookessentials, Jan 24, 7:13 am

[quote=cookessentialsfor those of you that eat raw or who want to venture in to raw eating The first recipe is peanut butter cups [/quote]
Right. Healthy then.
Maple syrup, peanut butter.
Fattening.

I eat raw.
Today I had raw passionfruit, raw Black Doris plums and raw strawberries.

Even had some raw capsicum, cucumber and tomatoes for lunch.
Eat raw peas - straight from the pod - as I pick them off the plant.

But I also made STeak and Kidney pie for dinner, to be served with the cooked beans I picked and some cooked kumara.

Chef_lythande1, Jan 26, 3:36 pm

I don't really understand the point of your post, everyone has a different view and different likes and dislikes - you don't agree - then don't post, childish anti thread behaviour isn't required and really only makes the person that makes these comments look silly.
as to raw sweet treats, anything nature made I will happily eat before processed manufactured sweets, some of which are made using gelatine made from animals. yuck so each to their own huh . have a nice day!


Right. Healthy then.
Maple syrup, peanut butter.
Fattening.

I eat raw.
Today I had raw passionfruit, raw Black Doris plums and raw strawberries.

Even had some raw capsicum, cucumber and tomatoes for lunch.
Eat raw peas - straight from the pod - as I pick them off the plant.

But I also made STeak and Kidney pie for dinner, to be served with the cooked beans I picked and some cooked kumara.[/quote]

Chef_motorbo, Jan 26, 4:32 pm

cookessentials wrote:
Zucchini-
Fettuccine

Just made it - delicious. Thank you for that. Hope we get lots more recipes posted in here.

Chef_akl439, Jan 26, 6:35 pm

Raw Cheese Recipe:

Soak 150gm raw cashew nuts in a blender (just barely cover with water).

After an hour or so blend till smooth. Add Nutritional Yeast about 1/2 cup (not the brewers yeast from Binn Inn) I use Braggs which comes on a shaker type container and I get it from the health food shop.

Add salt to taste and blitz all together.

Devine.

Chef_mumstu, Jan 26, 6:55 pm

Courgette Spaghetti.
I have one of the gadgets off here http://www.trademe.co.nz/home-living/kitchen/cutlery-utensils/graters-peelers/auction-687578916.htm

I put about 6 courgettes through the gadget and it comes out like spaghetti noodles.

In the blender put about 4 large tomatoes some onion, garlic salt and pepper. Blitz to a sauce.

Add finely chopped capsicum,mushrooms etc to the sauce mix and then toss through the courgette spagetti.

Sooooo yummy.

Chef_mumstu, Jan 26, 6:59 pm

Bumping, the beetroot and carrot salad sounds divine!

Chef_kay34, Jan 27, 8:31 pm

This one is from Matthew Kenney

TABBOULEH
1 cup quinoa, rinsed and soaked for 24 hours
1/4 cup olive oil, 3T lemon juice, 1t sea salt
1 cup seeded and diced cucumber
1 cup seeded and diced roma tomatoes
1/4 cup minced red onion, 1/2 cup flat Italian parsley

Drain quinoa; transfer to a medium bowl and marinate in olive oil, lemon juice and salt for 30 mins to 1 hour. Add remaining ingredients and toss until well incorporated. Eat immediately or let flavours marinate for an hour prior to serving.

Chef_akl439, Jan 28, 2:56 pm


Right. Healthy then.
Maple syrup, peanut butter.
Fattening.

I eat raw.
Today I had raw passionfruit, raw Black Doris plums and raw strawberries.

Even had some raw capsicum, cucumber and tomatoes for lunch.
Eat raw peas - straight from the pod - as I pick them off the plant.

But I also made STeak and Kidney pie for dinner, to be served with the cooked beans I picked and some cooked kumara.[/quote] Mmmm, what an odd comment but not surprising.

Chef_cookessentials, Jan 29, 12:47 pm

had a very yummy carrot cake today . and delish kombucha drink. so need to get into raw

Chef_motorbo, Feb 8, 1:48 pm

The following is a delicious dessert & the mixture for the base can also be used on it's own to make bliss balls :)

Strawberry Cream Pie (from Dr Libby’s Real Food Chef)
Base:
Zest of lime
6 chopped dried apricots
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
½ cup almonds (soaked in warm water for at least 30 minutes)
½ cup dessicated coconut
¼ cup tahini (I use Pic's peanut butter)
½ tablespoon water

Strawberry topping:
100g cocoa butter (I used coconut oil)
2 ½ cup raw cashew nuts
Juice of one lime
½ cup maple syrup (or agave)
2 punnets of strawberries

1) Melt the cocoa butter on low heat, set aside allow to cool
2) Using a food processor process the base ingredients
3) Press base mix into a 20cm (8inch) tart pan
4) When cocoa butter is cool, using a blender, blend all strawberry topping ingredients together
5) Pour strawberry topping onto base, smooth out and chill until set.

Chef_winnie231, Feb 8, 3:13 pm

yum winne. do you think it would work well with other toppings, e.g blueberries? and are Dr libbys books worth buying?

Im still dreaming about the raw carrot cake I ate was so delish

Chef_motorbo, Feb 8, 3:23 pm



I think it would work fine with other berries :)
And the books are great but expensive. I prefer to get them out of the library when I want them.

Chef_winnie231, Feb 8, 4:31 pm

good idea I didn't think of that, thanks winnie

Chef_motorbo, Feb 9, 11:10 am

What do raw food people eat in winter? Just wondering if it would be ok for our climate as it would mean no soups, casseroles etc.

Chef_frances1266, Mar 10, 3:42 pm

Raw food can be heated to no more than 46 degrees celcius.

Chef_cookessentials, Mar 11, 10:34 am

I have started this thread for those of you that either do eat raw or who want to venture in to raw eating or perhaps use some of the raw recipes for an occasional meal or treat. The first recipe is a link to raw peanut butter cups which I know a few of you really like. I have yet to try these, however, they do get a good rating. I have a few recipes to share, including a great chilli with green lentils. Eating raw is not just about eating lettuce leaves LOL, it can be anything that is not "cooked" or heated above 46 degrees C. For some recipes, you need a good dehydrator ( something I am saving up for) but there are many that do not require a dehydrator.

http://www.rebootwithjoe.com/smart-sweet-mini-peanut-butter-cups/

Chef_cookessentials, Nov 15, 10:33 am

RAW CARAMEL SLICE AKA MILLIONAIRES SHORTBREAD.
Courtesy Scott Mathias Raw.

BASE:
1/2 cup Medjool dates
1.5 cups almonds
1 tsp vanilla extract
CARAMEL:
1/2 cup tahini
1/2 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
lge pinch Himalayan salt

CHOCOLATE TOPPING:
4 tbsp. raw cacao
1 tsp carob powder
4 tbsp. coconut sugar or agave syrup
1/2 cup coconut oil
dash of coconut cream.

Grind dates and almonds in blender. Add vanilla until sticky and press into a rectangular dish greased with coconut oil. Blend caramel ingredients together and pour of biscuit base and set in the freezer for twenty minutes. While slice is setting, melt coconut oil for the chocolate crunch topping then add all the other ingredients and stir well. Let cool for five minutes and then pour topping over slice and place back in the freezer to set again. Cut into small squares to serve. Makes 15.

Tip: line dish with glad wrap instead of coconut oil for easy removal.

Chef_cookessentials, Nov 15, 10:35 am

Zucchini Fettuccine

2x medium courgette (Zucchini)
1/2 cup raw cashew nuts
water 1/2 cup ( but don't put it all in at once)
1 tbsp. lemon juice ( add more to your taste if you wish)
1 lge fresh clove of garlic, crushed.
nutmeg, Himalayan salt and a little ground pepper if you wish.

Using your vegetable peeler, cut thin strips of courgette into a bowl. Grind cashew nuts to a fine powder ( I use a coffee grinder especially for my nuts and seeds) to the cashews, add water, garlic and lemon juice to make a thickish sauce. Sometimes I use the half cup, sometimes a bit less. Pour the sauce over the courgette "fettucinne" and mix through well. Serve in bowls with a little grated nutmeg on the top. It is so delicious and it is made in about five minutes

Chef_cookessentials, Nov 15, 10:59 am

Oh thank you for this Cooksessentials. just what I have been looking for.

Chef_mumstu, Nov 15, 1:17 pm

cacao butter is so much better for you though ellie and believe me, it is actually much nicer. Not sweet, but very chocolatey

Chef_cookessentials, Nov 15, 4:00 pm

You will really enjoy it Ellie. If you get little bird organics products down your way, try their cacao and raspberry macaroons , they are seriously good and they are completely raw.

Chef_cookessentials, Nov 15, 9:29 pm

These recipes sound really good, will try them out. The courgette fettucine sounds yum. I love cashew sauces and make them often, so creamy and delicious. Vegangela's mac & cheeze is my new favourite and I also like Miyoko Schinner's alfredo recipe. Neither of them are raw but they use cashew sauce and are both delicious.

Chef_frances1266, Nov 16, 8:30 am

Great thread. definitely into this.

Chef_taurushat, Nov 16, 10:04 am

Thanks frances, they sound great. All raw food can only be "heated" up to 46DegC and things like crackers and "taco chips" can be made using a good dehydrator. I am looking at an Excalibur which is pretty pricey at around $500 but it is a 9 shelf one and is far superior to anything else. The fettuccine is delicious and if you like a nice garlic sauce, then I am sure you will love it. I tend to add enough water to get the consistency I want but I add plenty of lemon juice which takes the "sting" out of the large fresh clove of garlic! If any of you have seen the "Little Bird" organics website, try their raw cacao and raspberry macaroons. You get five in a pack ( not cheap) but if you were in a café, you would pay easily $2-$ for one. I much prefer them to any other sweet treat as they are rich and very satisfying rather than sugar sweet. I am trying to formulate my own recipe which, once I have mastered it, I will share here.

Chef_cookessentials, Nov 16, 10:21 am

Chef_cookessentials, Nov 16, 10:22 am

We recently went to a raw/organic café in Buderim of all places. I had a Mexican dish with "nut meat" ( not the tinned variety, but all made from nuts) it was on a bed of lettuce, with a salsa and a macadamia sauce, complete with raw "cheese" ( which is nicer than any ordinary cheese I have tasted)It even had their own raw "taco chips ( two huge ones) on the top. It was THE best meal I have EVER had.
http://groundorganics.com/

They do have a great facebook page too. Eating at their café completely sold me on eating raw. it was just so delicious and I felt so good after eating raw. The tastes are just so wonderful.

Chef_cookessentials, Nov 16, 10:25 am

Here is one l got out of a magazine or paper and it is very nice, l am not into mint but l loved it in the recipe.

RIPE'S RAW ENERGY SALAD

500g beetroot (peeled and grated)

700g carrot (peeled and grated)

1 cup fresh mint leaves chopped
½ cup raisins
¼ cup sunflower seeds (toasted)
¼ cup pumpkin seeds (toasted)
½ tsp salt

DRESSING
2 TBSP pomegranate molasses
2 tbsp balsamic vinegar
¼ cup orange juice
¼ cup olive oil
1 tbsp honey

Dressing

Place all ingredients in a jar, put lid back on and shake well to mix.

Salad

Combine the dry ingredients in a large bowl, then pour over the dressing and toss

Chef_griffo4, Nov 16, 10:43 am

i dont think we have any raw cafés here? I used to buy at the market in Perth, from the little shop of plenty, the cheesecakes were yummy

Chef_motorbo, Nov 16, 10:51 am

great recipe, but if you are eating raw, then the nuts cannot be toasted. I think the pomegranate molasses will be a no no as well, but perhaps honey or agave would be ok.

Chef_cookessentials, Nov 16, 11:22 am

Pine Nut Cheese Spread
1/2 cup pine nuts
1/2 cup macadamias
2 teaspoons lemon juice
1/4 teaspoon salt
2 teaspoons nutritional yeast
1/4 cup water
Grind all ingredients in a food processor

Chef_cookessentials, Nov 16, 11:25 am

I follow a couple of great sites one in therawchef.com I also like rawmazing and of course, I follow Scott Mathias who has scottmathiasraw. Did not have time to do one of his raw classes when we were in Noosa a few weeks ago, but I am keen to do one next time we are there.

Chef_cookessentials, Nov 16, 11:26 am

Here is a recipe from rawmazing. it is for a chilli using green lentils. ( we used to love lentils and I thought I would not be able to have them until I read this recipe) All you do is soak them overnight. I made it last weekend but I soaked overnight and part of the next day as we were away from home for the day. Bear in mind she says 2 tablespoons of chilli! I am sure it is a misprint as I used two level tsp which was plenty hot enough for us. I did add the chopped fresh tomato into it and the sauce is scrumptious too. You need a min one hour to marinate the carrot and onion mix. I diced finely but not fine enough, so popped it in the kitchen whizz and pulsed to get it nice and fine. It serves four, so it gave us two evening meals. We loved it so much, I am making it again this weekend.

http://www.rawmazing.com/raw-chili/

REMEMBER DO NOT PUT IN TWO TABLESPOONS OF CHILLI! Just use coconut sugar. I only had rapadura sugar and use only one tbsp.

Chef_cookessentials, Nov 16, 11:34 am

I made the chilli again on the weekend, however, I reduced the two tsp of chili powder to one level metric tsp and we found it better.

Chef_cookessentials, Nov 20, 11:01 am

This is my favourite raw salad - Carrot & Beetroot.
Grate 2 carrots, 1 beetroot and the rind of one orange into a bowl.
Add the juice of the orange, 1 crushed clove of garlic, 1 Tbsp Olive Oil,
2 tsp Honey, 2 Tbsp Sesame Seeds, 1 Tbsp chopped Coriander OR Mint OR Parsley, (which ever you prefer - I love the mint option) Salt & ground Pepper.
So delicious!

Chef_herself, Nov 20, 3:33 pm

Lovely, the mint option sounds like me

Chef_cookessentials, Nov 20, 4:16 pm

We have been having a lovely raw mushroom stroganoff of late, served on a bed of raw cauliflower rice, its delicious. I shall find the recipe and post it.

Chef_cookessentials, Dec 14, 1:32 pm

what a shame - why did they close it?

Chef_motorbo, Dec 14, 1:40 pm

Mushroom Stroganoff ( Raw vegan) Courtesy of the lovely Scott Mathias

2 Cups of Button Mushrooms sliced 1 Clove of Garlic ½ White or Red Onion ½ Cup Olive Oil ¼ Cup Shoyu Soy Sauce ½ Cup Semi/Sun Dried Tomatoes Juice of 2 Lemons ½ Cup of Soaked Cashew Nuts 1 Cup of Coconut Cream (I prefer Nakula brand) ¼ Cup of Chopped Parsley S&P for taste 1 Med Cauliflower broken down into florettes Juice of 1 Lime Dash of Olive Oil S&P Instructions First put the sliced mushrooms into a bowl and add the olive oil, shoyu sauce and juice of 1 lemon along with ½ tsp. of desert salt and a good grind of black pepper. Leave them immersed for an hour or two until fully marinaded. In your Vitamix/Thermomix or vertical blender add the cashew nuts, coconut cream, garlic, onion, juice from one lemon and the semi-dried tomatoes. Blend thoroughly. Add salt to taste. Add also a dsp. equivalent of the marinade, which will give the sauce a rich ‘reduced’ appearance. Now strain off the mushrooms into a separate prep bowl and pour in the creamy liquid. Fold in the mushrooms. If you have some of the cream left then keep that aside and use as a mayo base for salads etc. Set aside for 15 minute to let the creamy flavours infuse through the mushrooms. Drop the florettes into your food processor and pulse to a rice consistency. Add the lime juice, dash of oil and S&P to taste. Spoon off the rice into a nice serving dish and ladle off the stroganoff mixture and top off with parsley, finishing with a drizzle of oil and a grind of pepper.

I use gluten free soy sauce as I have yet to find the shoyu sauce here in Masterton.

Chef_cookessentials, Jan 5, 9:14 pm

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