Posts filed under 'Recipes'
Made a delicious salad last night so I thought I’d share:
- 1 avocado, chopped
- 1 tomato, chopped
- 1/2 yellow pepper, grated
- 1/2 carrot, grated
- parmesan cheese, grated
- wild greens including wild garlic, chopped
- 30g sea spaghetti, soaked for 20 mins
- 2 tablespoons of flax oil
- 3 tablespoons sesame seeds
So, I mixed the first group of ingredients together. Then I ground the sesame seeds in the seed mill on my blender and mixed with the sea spaghetti, flax oil and some of the soak water from the sea spaghetti and then stired this into the salad.
I was really in the mood for sesame seeds last night and had more in my desert. I attempted a halva recipe, I ground up 6 tablespoons of sesame seeds and mixed in a couple of tablespoons of dark raw agave nectar. It tasted ok, but it wasn’t halva! I’ve just started using agave and it’s amazing, sweet and syrupy, like nothing I’ve had raw before! I like to just spread it on banans, I’ll have to be careful how quickly I’m getting through it.
If you have raw tahini, that would probably work better than the ground sesame in both recipes, I just don’t have any.
December 24th, 2006
Today my chocolate pudding was particularly good, very creamy, so I thought I’d share what went in it:
I’m not going to type out the method again, just look at one of my previous chocolate pudding posts, the only thing I did differently was that I ground up the cacao nibs, sesame seeds and walnuts on their own first (in my L’Equip belnder) before adding everything else.
December 16th, 2006
Mmm, I just made the most delicious ‘milkshake’ ever. The ingredients were:
First I chopped the coconut meat up and put it into the blender with the soak water from the dates and more water to cover the coconut. I blended this up and then squeezed through a sprout bag to get a nice ‘milk’.
I then put this ‘milk’ back into the blender with the dates and cacao powder and whizzed it up. The lucuma was an unplanned addition, it wasn’t quite sweet enough so I added the lucuma which was perfect. Another option would be to add one more date, and something I’m going to try soon, no dates and more lucuma.
I made this last night with 4 tablespoons of cacao nibs instead of cacao powder. I put the nibs in the blender before the ‘milk’ and ground them up first, which resulted in an intensely delicious chocolate flavour, but it was very ‘bitty’ as the ground nibs were not fine enough to disolve into the ‘milk’.
November 27th, 2006
Over the last couple of weeks I’ve been experimenting with making raw chocolates, today I actually measured the ingredients so I could tell you what I did and can improve for next time.
Ingredients for the chocolate:
Flavourings:
- Currants
- Hazelnuts
- Cacao nibs
- Pollen grains
Method:
First I melted the cacao butter. I grated it to make it easier to melt, placed in in a dish and then placed this dish in a larger bowl of nearly boiling water. I had to change the hot water several times as it cooled. (Another way of doing this is with a double boiler on a stove, but I don’t have one of those yet.) When the cacao butter had completely liquefied I added the cacao powder and lucuma, a tablespoon at a time, stirring it in until dissolved.
I then poured the liquid chocolate into moulds and then added the flavourings. I’m guessing that there is an optimal time to wait before adding stuff, otherwise it all sinks to the bottom. I ground the hazelnuts up first and did a hazelnut and current flavour. Once the chocs were made, I put them in the fridge to set before eating.
Next time I will try using more cacao powder, and probably more lucuma also. The chocolates with currents were great because the currents were an additional sweetener, the others could have been a little sweeter.
I also tried making a chocolate coated brazil nut, but will have to work on a method of getting an even coat!
November 21st, 2006
We have a pear tree in the garden so I’ve had lots of ripe pears recently. Yesterday I made a pear crumble:
For the topping I used hazelnuts, soaked sunflower seeds, soaked pumpkin seeds, soaked sesame seeds, dates and a few cacao nibs. I put everything into a food processor and processed until a good crumble topping formed.
For the filling, I chopped the pears and put in to the food processor with a few tablespoons of lucuma powder. I processed on pulse briefly so that the mixture was still a little chunky.
November 20th, 2006
If you’ve been reading this blog for a while, you may know that I have chocolate pudding for breakfast everyday. Well, today I fancied a change and made white chocolate pudding.
The following ingredients are soaked overnight:
- 1 cup hemp seeds
- half a cup mixture of walnuts, sesame seeds, sunflower seeds and pumpkin seeds
- handful of goji berries, handful of currents, 2 dried figs, 2 dried apricots
The rest of the ingredients:
First, drain and rinse the hemp seeds and then blend with the soak water from the dried fruit and a bit more water. Strain through a muslin bag or cheesecloth to make hemp milk. Then put all the rest of the ingredients in the blender (drain and rinse the nuts and seeds first) along with the hemp milk and blend until smooth. I usually stir in a tablespoon of flax oil for my omega 3’s before serving. Mmm, delicious.
October 17th, 2006
I expanded the mushroom sauce recipe from a couple of days ago and did this:
- a large handful of mushrooms
- approx 30g of sea spaghetti, soaked for 20 mins
- half a red pepper
- a spring onion
- an avocado
- small piece of chili
I put everything including the soak water into the blender and blended until smooth. I served with mixed wild greens and grated carrot.
A bit later I made a very simple chocolate hemp milk drink:
- a cup of hemp seeds, soaked and drained
- 7 dates, soaked for about 1 hour
- a teaspoon of raw chocolate powder
I made hemp milk with the hemp seeds and the soak water from the dates (blend and then strain, I use a sprout bag to strain the hemp milk through). Then put the hemp milk back into the blender with the dates and choc powder and blend until you have a smooth chocolate milk.
September 1st, 2006
Mmm, just made a delicious mushroom sauce which reminded me of the cooked mushroom sauce my mum used to make:
- 1 avocado
- a handful of mushrooms
- about 20g of sea spaghetti, soaked for 20 mins
Chuck it all in the blender, including the soak water and blend. I served it with a large plate of wild greens (what else!) with some spring onion chopped up and mixed in.
August 29th, 2006
Wow, the festival was amazing. So many wonderful people all in the same place. It was hard work for me at times but from the response I think it was worth it! Hopefully some people will send me some photos soon…p/index.php?main_page=product_info&products_id=89
We’ve just started Sea Spaghetti at Funky Raw which I am so pleased about. It’s my favourite type of sea weed and I used to eat it all the time when I lived in Spain but I’ve never found it over here so I imported my own. So this is what I made for dinner last night:
- 2 tomatoes
- 1 carrot
- a few pieces of broccoli
- about 10g of Sea Spaghetti soaked for 30 mins
- a load of wild greens
- 1 spring onion
- a couple of mushrooms
- a small piece of ginger
- a small piece of fresh chili
- water
I chopped the veg then put everything (including the soak water from the seaweed) into my blender and blended. As usual, I stired in a tablespoon of flax oil before I ate. Delicious, and amazingly enough for me, a meal without an avocado!
August 19th, 2006
Ok, here’s what I ate yesterday, all times are very approximate:
9am - a mango and about 250 grams of Lychees
11am - a banana and then chocolate pudding
afternoon - another banana or two, a large handful of figs
6pm - a Whoosh bar
7:30pm - green soup (recipe below)
11pm - sesame, banana and currant desert (recipe below)
So, eating at 11pm is not really to be recommended but sometimes that’s just how my day works out.
To make my soup, I blended the following with some water:
- 2 sticks of celery
- lots of wild greens (100g or more)
- small bowl of laver seaweed, with soak water
- 1 small avocado
- a few basil leaves
- a bit of chili and ginger
- ground coriander seeds and cardamon pod
I grated some parmesan cheese on top and stirred in some flax oil.
Maybe not the most exciting soup I’ve ever made, but I liked it!
To make the sesame desert, I first soaked some currants for about 6 hours. I then put the following into the grinder.
- 4 tablespoons of sesame seeds
- 2 tablespoons of flax seeds
- 1 tablespoon of raw cacao nibs
I ground all that up then put it in a bowl with a banana and the soak water from the currants and mashed it all up. I then stirred in the currants. Delicious.
July 29th, 2006
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