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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 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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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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