regular sized cucumbers, peeled;
can’t find these, substitute thinly sliced shitake mushrooms);
make long, thin, flat slices of cucumber. If using English cucumber, cut the
slices in half;
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
Spicy paw paw dipping
other sweetener); and
blender and process until smooth. Adjust seasoning and water to taste.
tamarind paste mixed into ¼ cup water)
at least four hours and drained
or food processor and process them into a fine powder.
ingredients and process
into a thick sauce (adding water if
» From Brittany Kesselman of Jozi (UN)cooked
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).
chopped-up cucumber, tomato and avocado.
» From Ingrid Litman of Lovingly Raw
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
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
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.
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.
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