Onion bread

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Recipe credit Elaina Love

This recipe is raw, dehydrated and a satisfying bread substitute. 

The aroma wafting through the house as these are ‘uncooking’ is incredible.  Its the rich tamari seasoning and the pungent onions that catch my attention and demand taste tests ASAP!

This recipe is incredibly simple in terms of ingredients, as long as you have a dehydrator.  Do not attempt in the oven!!  It takes A LOT of time..24 hrs, then another 12 hours after flipping..so it pays to fill your dehydrator up with double or triple batches to make the most of the time.  Or..if you have a new Sedona (like me ;), then you can use your seperator tray to operate the top or bottom half only.

Onion bread

3 large yellow onions
3/4 cup flax seeds, unsoaked, ground
3/4 cup sunflower seeds, unsoaked, ground
1/4 cup wheat free tamari
1/3 cup olive oil

1.  Peel onions, slice finely using a mandoline.
2.  Place onions in a bowl, add remaining ingredients.  Mix well to combine.  Take 1/4 of mixture and blend to a smooth batter.  Mix this back into the remaining mixture.
3.  Spread 1.5 cups of mixture evenly onto a teflex lined dehydrator sheet.  Repeat until all mixture is used.
4.  Dehydrate at 41C or 105F for 24 hours.
5.  Flip and peel off teflex sheet.  Dehydrate for another 12 hours or until its reached the texture you prefer.  I like mine still moist and tender. Next time I’ll use a little less tamari and oil as the tamari is quite overpowering and I want the onions to be the king of this recipe.

I cut mine into pieces, wrapped in parchment paper and froze it.  I eat it by itself as its so tasty..or you can serve alongside a salad or with guacamole or hummus.

Raw Sauerkraut

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Today I’m making tangy, crunchy
Sauerkraut.  This delicious, cultured sidedish provides lots of gut-loving bacteria enabling good digestion.  If you love the crunch of raw veges but your gut struggles, fermented veges are the way to get all that nutrition and fibre into you!

Recipe credit Elaina Love – Pure Joy Academy

Yields 4 cups

1 head cabbage, red or green
1/2 – 1 tsp high mineral salt (hinalayan ir celtic)
1/2 cup lemon juice or 3/4 cup lime juice
4 T dried dill or 1/2 cup fresh dill chopped
2 T caraway seeds
4-8 cloves garlic crushed

1.  Slice the cabbage using the 1mm setting on mandolin or food processor or cut paper thin with a knife. 
2.  Mix all ingredients together and massage with hands.  Continue to work until liquid starts to release.
3.  You may need to rest so leave the cabbage for 1/2 an hour and  come back to it until when you press on the cabbage, the liquid rises to the top.
4.  Place in a jar and press down until the liquid rises above the cabbage.  The juice may sink back down.  This is ok.
5.  Place a lid or towel on jar and let set for 1-4 days at room temperature depending on desired sourness.
6.  Once sauerkraut is ready, store for up to 8 months in fridge.

Weekend eating

Its been a brilliant weekend of sun filled walking, beach swimming and family time.  And some yummy vegetarian style food!

Blueberry Maca smoothie

Great for balancing hormones!

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1/2 cup blueberries
1 cup kefir (or water or milk of your choice)
1 kiwifruit
1 T maca powder

Blend!

Quick green thai curry veges

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1/2 cup water
2 T Tahini
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp green curry paste
1 tsp finely grated ginger root
1 courgette (chopped)
1/4 red pepper sliced
1/2 carrot finely sliced
2 mushrooms (thick chunks)
Handful of spinach
Splash of tamari
Salt & pepper
Squeeze of lemon juice

Saute veges in coconut oil with spices.  Add water and green curry paste and tahini.  Season with salt & pepper. 

Add coconut cream if you’d like a creamy style sauce.

Zucchini vege omelette

Mum made this delicious vege filled omelette!

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Beat 5 eggs.  Add whatever veges you have.  Grated zucchini, capsicum, red onion, fresh herbs, mushroom and cheese.  Cook in a pan until the top is set.

Raw Creamy coriander soup with salad topper

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1 med zucchini, chopped (about 2 cups)
1 bunch coriander, stems removed (about 2 cups)
1 capsicum
1/2 apple chopped
1 T tamari
1 tsp high mineral sea salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 med avocado, chopped (about 1 cup)

1. Blend all ingredients, except avocado, until smooth. Add avocado and blend again. Add hot water, as needed.

Top with diced capsicum, red onion, carrot, avocado and spinach.

Eat soup immediately or store in a glass jar in the fridge for up to 1 day.

Raw Key Lime Pie

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Raw Key Lime Pie
Crust:
1 cup shredded coconut
1/2 cup almonds (soaked & dehydrated)
1/2 cup macadamia nuts
1/4 cup pitted dates
1 T coconut oil
pinch Himalayan salt
pinch cayenne pepper
1. Puree the shredded coconut until it becomes like flour.
2. Put in remainder of ingredients and puree until nuts are fine and crust binds together.
3. Shape into a 9″ torte pan

Filling:
2 cups young coconut meat (about 4 coconuts)
1/2 cup coconut palm nectar OR xylitol (or to taste)
1 cup coconut oil
1 green zucchini, chopped
the peel only from 1 more zucchini
Zest of 1 lime
2 T lime juice (approx 1 lime)
1. Blend coconut, sweetener and coconut oil together until smooth and creamy.
2. Remove 1/2 cup of the white coconut mixture. Add the zucchini, lime and lime zest, and blend again until smooth.
3. Reserve 1/8 cup of the green filling into the pie crust and let set for up to 1 hour in the refrigerator
4. Keep the white coconut mixture at room temperature, and after the green layer sets in the refrigerator, spread the white layer on top of the green layer.
5. Decorate with lime zest.
6. Refrigerate for 2 or more hours before serving.

Creamy Coriander Soup

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Creamy Coriander Soup

For those of you that want a quick, easy, light lunch that has the added bonus of detoxing heavy metals from your system. This is a gorgeous creamy soup. It’s one of my all time favourites.

1 med zucchini, chopped (about 2 cups)
1 bunch coriander, stems removed (about 2 cups)
1 capsicum
1/2 apple chopped
1 T tamari
1 tsp high mineral sea salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 med avocado, chopped (about 1 cup)

1. Blend all ingredients, except avocado, until smooth. Add avocado and blend again. Add hot water, as needed.
2. Eat immediately or store in a glass jar in the fridge for up to 1 day.

Top with diced capsicum fresh corn off the cob, chopped romaine leaves or sprinkle with dulse flakes.

Easy raw lemon slice

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Easy raw lemon slice

Base:
1 cup almonds
1.5 cups dates
1 T vanilla essence
2T lemon zest
1 1/4 cup shredded dried coconut
3/4 tsp sea salt

Icing:
1/4 cup cashews
1/3 cup lemon juice
2.5 T coconut oil
1T sweetener (honey, stevia, maple syrup)

Place almonds in processor and whizz into a fine powder. Add dates, vanilla, lemon juice and zest and whizz again until mixture starts to stick together. Mix in coconut and salt. Press into tray and refrigerate.

Blend together icing ingredients and spread over base.

I like to cut this into small pieces and freeze for instant treats!

Raw Summer blueberry cheesecake

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Raw Summer blueberry cheesecake
Adapted from Be good organics

1 1/4 cup almonds
1/2 cup dessicated coconut
1/2 cup medjoul dates, pitted (soak if using regular dates)
Zest of half a lemon
1/2 tsp vanilla powder
1/4 tsp sea salt
1 T coconut oil

Cream filling:
2.5 cups cashews (soaked 2 hrs then drained)
1 cup coconut cream
Juice of 1 lemon
1/2 cup light coconut nectar
2 T cacao butter
1/4 tsp sea salt

Blueberry filling:
2.5 cups fresh blueberries
2 tsp psyllium husk (or 1/4 cup coconut oil substitute)

1. Line a cake tin (with removable bottom) with a circle of baking paper cut to fit.
2. Add all base ingredients to processor and process till crumbly and fine. Should hold together. If not add 1 T water or date juice. Place into cake tin. Press in firmly and place in freezer.
3. Cream filling. Blend until super creamy and smooth. Pour half mixture into cake tin.
4. Blueberry filling: Add blueberries in and blend till combined. Pour in cake tin.
5. Put in the freezer for 3 hours or overnight. Then leave in the fridge to soften before serving

Rawlicious Red Salad

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Rawlicious Red salad
Heres a pic of a yummy colourful, vegan dinner I had recently. I like deviating away from a traditional lettuce salad and this red salad delivers amazing colour, flavour and nutrition in bucket loads.
Served with the yummiest, simplest hummus, guacamole and bean & lentil curry.
There are no rules or measurements here, just combine the following to your own tastes:
Grated carrot
Grated beetroot
Chopped red capsicum
Red onion
Shaved cauliflower
Shaved broccoli
Grated apple

Sprinkle of sesame seeds

Dressing:
Apple cider vinegar
Lemon juice
Hemp seed oil
Salt & pepper
Sweetener of choice *optional (honey, coconut palm nectar, maple syrup)