23 May 2010

Raw food recipes

Vegetable spring rolls with dipping sauce

Ingredients:

» 1 English cucumber or 2

regular sized cucumbers, peeled;

» ¼ red cabbage,

shredded;

» 1 carrot, shredded;

» 1 bell pepper, sliced

thin;

» Handful of mung bean

sprouts;

» Enoki mushrooms (if you

can’t find these, substitute thinly sliced shitake mushrooms);

» 2 baby marrows, peeled and

thinly sliced;

» Handful of fresh coriander,

chopped; and

» Handful of fresh mint,

chopped.

Instructions:

» Use a vegetable peeler to

make long, thin, flat slices of cucumber. If using English cucumber, cut the

slices in half;

» Lay out one slice of

cucumber. Place a little bit of each vegetable (and the herbs) on the end of the

cucumber slice closest to you. Roll up the slice over the vegetables, then

skewer with a toothpick to keep the roll together; and

» Serve with dipping

sauces.

Spicy paw paw dipping
sauce

Ingredients:

» a third to ½ paw paw;

» 1 clove garlic;

» 1 small knob of

ginger;

» ½ small chilli,

seeded;

» Juice of ½ a lime;

» Dash of Himalayan

salt;

» Splash of sesame oil;

» Splash of agave syrup (or

other sweetener); and

» Water if needed to thin the

sauce.

Instructions:

» Place all ingredients in the

blender and process until smooth. Adjust seasoning and water to taste.

Spicy almond satay sauce

Ingredients:

1 large knob of ginger

(about 1cm)

4 pitted dates

1 clove garlic

¼ cup tamarind juice (or 2

tablespoons
tamarind paste mixed into ¼ cup water)

½ cup raw almonds, soaked

at least four hours and drained

1 small chilli,

seeded

juice of 1 lime

dash of Himalayan

salt

Method:

Place almonds in a blender

or food processor and process them into a fine powder.

Add the rest of the

ingredients and process
into a thick sauce (adding water if

needed).

» From Brittany Kesselman of Jozi (UN)cooked

Raw coconut soup

Ingredients:

1 immature coconut

1 red pepper, diced

¼ teaspoon Himalayan

salt

½ teaspoon cumin

½ teaspoon curry

powder

fresh ginger to taste

fresh chilli and garlic,

optional

Method:

Blend the liquid and soft

meat from the coconut. Strain, return to the

blender and add a red pepper and spices: start with 1/4 teaspoon of Himalayan

salt, ½ teaspoon of cumin, ½ teaspoon of curry powder and a bit of ginger. You

can add a little bit of chilli and garlic (if you are a garlic lover).

Serve with pieces of

chopped-up cucumber, tomato and avocado.

» From Ingrid Litman of Lovingly Raw

Raw food lasagna

Shave courgettes into

ribbons: You’ll need enough for three layers. Sprinkle them with salt and

put them aside to sweat. This changes their consistency and makes them more

flexible.

Make a tomato

sauce: Put nine fresh tomatoes, 10 or 11 sun-dried tomatoes, three red

peppers, one or two chillies and a few olives briefly in a food processor. Keep

it chunky – you don’t want a puree. Chop up a bunch of spinach, mint and a few

mushrooms.

Make cashew nut

cream: Soak 3/4 of a cup of cashews in water overnight, then liquify in a

blender with a bit of fresh water. Add lemon and soy sauce.

Put everything

together: Start with the spinach layer, drizzle the cashew nut cream, add

a layer of courgette ribbons, pour on the tomato sauce, then start again with

the spinach, ending eventually with tomato sauce.

Serving tip:

Serve each portion as an island in the middle of the plate, surrounded by

avocado slices and a few olives.

» From Dimitri Gutjahr, owner and chef at The Greenside

Caf

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