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Recipe: Raw Almond Pulp Cookies
Jun 10th, 2010 by Kendra

Raw Milk & Cookies

Summary: I always used to throw away the pulp left over from making almond milk, so I invented this recipe to use up the leftover pulp. I usually make a litre of almond milk at a time, leaving me with about 3/4 cup of almond pulp, which makes 6 cookies in this recipe.

You can easily invent your own cookies by using nut pulp and a sweetener and adding pretty much any ingredients you fancy. Experiment!

Ingredients

  • pulp from 3/4 cup almonds
  • 1 large banana
  • 2 or 3 tbsps sweetener (e.g. agave, yacon syrup, honey)
  • 2 tbsps chopped hazelnuts
  • 2 tbsps dried coconut + extra to sprinkle on top
  • 1 tsp cinnamon

Instructions

  1. Take the pulp leftover from making almond milk and let it drain for a few moments to remove excess liquid.
  2. Mash the banana in a bowl and mix in the almond pulp.
  3. Mix in the other ingredients to taste.
  4. Spread the mixture into cookie shapes on a dehydrator sheet and dehydrate for 3 hours. Flip and dehydrate for 9 more hours.

Preparation time: 10 mins

Number of cookies: 6

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Recipe: Kale Salad
Mar 24th, 2010 by Kendra

Summary: We took our lunch outside today, a treat we haven’t had since last summer, and something we love to do. Raw kale salad was perfect for sitting on the grass among the daisies – filling, tasty, and a good way to eat lots of something you wouldn’t normally! This recipe really makes the kale soften, making it much more palatable than it usually is in its raw state.

This recipe is adapted from one by Karen Knowler, and serves 2 as a main meal.

Ingredients

Basic:

*200g kale

*1 avocado

*tsp salt

*1/2 lemon, juiced

*3 tbsp olive oil (today I used Udo’s Choice instead)

Optional additions:

*soaked sundried tomatoes

*cherry tomatoes

*handful soaked nuts

*sunflower seeds

*spring onions

Instructions

  1. Chop the kale into small pieces (or buy a ready chopped bag for extra convenience!). Discard the extra woody stems.
  2. Pour the oil and salt over the kale. Using your hands, squeeze and massage the kale for a minute or two. The leaves will condense down and become much softer and juicier.
  3. Pour over the lemon juice.
  4. Chop up an avocado and add it to the mixture. Massage the kale again so the leaves become coated, but leave a few small avocado chunks unmashed.
  5. Your kale salad’s almost done! Now just add any of the ‘optional additions’ you fancy, e.g. cherry tomatoes and chopped spring onions. Today we had sundried tomatoes and almonds – delicious!

Prep time: 10 mins

Number of servings: 2

Meal type: lunch

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Recipe: Raw Coleslaw
Feb 18th, 2010 by Kendra

Raw Coleslaw

Raw Coleslaw

Summary: I created this recipe from a mish-mash of other coleslaw recipes, as a way of using up the excess of cabbage in our fridge! Sweet and creamy.

Ingredients

  • small red cabbage
  • 4 large carrots
  • 1/2 an onion
  • 2 cups cashews
  • 3 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp yacon syrup OR 5 dates

Instructions

  1. Roughly chop the cabbage, carrots and onion and pulse them in a food processor until you have the required coleslaw texture. Pour the chopped veg into a large bowl.
  2. Rinse the food processor. Process the cashews until ground to a powder.
  3. Add the water a little at a time (1 cup is approximate, you may want more or less).
  4. Add the vinegar, salt and yacon syrup or dates to taste and continue to process.
  5. Mix the mayo with the chopped vegetables and serve! Refrigerate what you don’t eat.

Preparation time: 15 mins

Number of servings: 8

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Recipe: Raw Pancakes with Cinnamon Apple Sauce
Feb 16th, 2010 by Kendra

Raw Pancakes

Raw Pancakes

Summary: There are numerous raw pancake recipes out there, so raw fooders needn’t miss out on Shrove Tuesday. Last year I made pancakes from ‘Ani’s Raw Food Kitchen’, this year I borrowed a recipe from Charlie Lagoa’s newsletter. As you can see from the picture, mine didn’t come out looking too attractive (or very pancake-like!), but they tasted fab.

Ingredients

  • 1 cup ground flax seed
  • 1 cup water
  • 1 cup ground almonds
  • 8 dates
  • 2 apples
  • 1/2 tsp cinnamon

Instructions

  1. Process the flax seed, almonds, water and 4 of the dates in a food processor.
  2. Spread on teflexx sheets to 1cm thickness, in circular pancake shapes.
  3. Dehydrate at 115 F for 10 hours.
  4. Before removing from the dehydrator, make the apple sauce by processing the apples, 4 dates and the cinnamon together.
  5. Serve the pancakes with the apple sauce on the side (and any chopped fruit you fancy – bananas work well). For a more traditional pancake taste you could go with raw ice-cream, broken pieces of Rawr chocolate, or a combination of lemon juice and agave.

Serves 2.

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Recipe: Raw Carob Carrot Cake
Feb 15th, 2010 by Kendra

Raw Carrot Pulp Carrot Cake

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.

Ingredients

  • 1 cup soaked almonds
  • 2 cups soaked dates
  • 3 cups carrot pulp
  • 2 cups dry walnuts
  • 2 cups dry sunflower seeds
  • 1 cup dessicated coconut
  • 1 cup raw carob powder
  • 6 dates, soaked
  • 1 cup water
  • 1 cup soaked cashews

Instructions

  1. Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
  2. Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
  3. Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
  4. Press the resulting cake base into a cake tin or large bowl.
  5. Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
  6. Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes  a big cake!)

Meal type: dessert

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Top Raw Recipe Websites
Jan 11th, 2010 by Kendra

Raw recipe books can be a great resource, but there are also some excellent websites out there that offer raw food recipes for free! Here’s a few of the ones we use most here at Rawr:

1. Gone Raw. This was a staple website when we first starting eating raw. It’s perhaps not the easiest to search and use, but there are so many recipes listed and so many members that you’re bound to find something.

2. Raw Food Recipes. Easy to use and pictures for everything. It always helps to know what you’re making is meant to look like!

3. The Daily Raw Cafe. Again, beautiful pictures, and some really yummy recipes. This lady must spend all her free time making raw food and blogging about it!

4. Raw Food Living. Attractive website with lots of recipe ideas, including milks, dressings, mains, cheeses, desserts etc.

5. Loloville. No pictures, but lots of recipes.

6. Living Foods.

7. Have Raw Cake and Eat It. A fab website run by Annette, a raw fooder in the village next to ours.

8. We Like It Raw. Colourful recipe ideas.

A simple internet search will throw up many more websites. If you know of a good one, please feel free to comment and let me know!

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Recipe: Courgette Canapes
Nov 28th, 2009 by Kendra

Summary: Adapted from Nomi Shannon and Sheryl Duraz’s ‘Raw Food Celebrations.’ Tangy, tasty courgette canapes, great for serving at raw parties or just for a posh looking dinner for yourself (which is what we made them for!). The end result is quite oniony – feel free to skip some or all of the onions if you’re not keen. Makes 18 courgette roll-ups.

Ingredients

  • 1 1/2 cups sunflower seeds, soaked 8-12 hours
  • 1/2 red bell pepper
  • Juice of 1 lemon
  • 1/4 cup raw tahini
  • 1/4 cup parsley
  • 1/4 small onion
  • 2 spring onions
  • 1 tbsp tamari or Braggs Liquid Aminos
  • 1 clove garlic
  • 1/4 tsp cayenne
  • 3 small courgettes

Instructions

  1. Combine all of the ingredients except the courgettes in a food processor until smooth.
  2. Wash the courgettes and chop off the top and bottom.
  3. Slice the courgettes as thinly as you can, using a mandoline if you have one.
  4. Spread the processed mixture onto one side of each slice, to about 1/4″ thickness.
  5. Place the slices onto a dehydrator tray. Dehydrate at 105-115 degrees for 4 hours.
  6. After 4 hours the courgette should be pliable and the topping getting crispy. Roll each slice in on itself and secure with a toothpick. If you want yours to come out looking a little neater than mine (!) you may want to scrape away the excess mixture which splodges out when you roll each slice.
  7. Dehydrate for a further 18 hours until dry, and up to 36 hours if necessary.

Preparation time: 30 minutes

Number of servings: 18 courgette canapes (serves 2 as a meal or 6 as snacks).

Meal type: hors d’oerves

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Recipe: Rawr Meal of the Moment
Nov 22nd, 2009 by Kendra

Creamy Pasta Sauce

Creamy Pasta Sauce

Summary: It may not contain cacao, but it’s our favourite recipe find in a long while. Simple, creamy and delicious, a great salad dressing or pasta sauce.

Ingredients

  • 1 cup cashews
  • 3/4 cup water
  • 1/2 garlic clove, minced
  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • Sprinkle of black pepper
  • Couple of handfuls spinach
  • 1 courgette

Instructions

  1. Grind the cashews first – in your blender if it’s up to it, otherwise your food processor. Get them as finely broken down as you can.
  2. Put all of the ingredients, except the spinach and courgette, into the blender. Blend until the sauce is smooth.
  3. Peel the courgette, then make courgette noodles with the flesh. If you don’t have a spiraliser a vegetable peeler will do fine – just cut long strips. Lay them on top of the spinach in a pasta bowl.
  4. Drizzle the sauce on top.

Preparation time: 10 minutes

Number of servings: 1

Meal type: dinner

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