I've published over 500 raw recipes in five books, over the last decade. I love making food so much, that I wanted to share some unique recipes here. They are actual examples of what I normally eat every day. Oh, and it goes without saying that all ingredients are raw and wild or organic. I never ordered pesticides with my cucumbers, did you?
These are full of marine phytoplankton to give you the genius of a whale. I top them off with more of the stuff, too. I just can’t get enough.
Makes lots. Keeps for months in a sealed container, but I’d eat them within four weeks.
500 golden flax seeds
250g poppy seeds
50g Salba or chia seeds
2 red peppers
100g tomatoes
200g celery
1tsp Himalayan pink salt
250g coriander
1 teaspoon chlorella
2 teaspoons paprika
2 teaspoons marine phytoplankton crystals (not the salty or fishy stuff)
1 litre water
Put the three types of seeds in a large mixing bowl. Blend the peppers, tomatoes and celery in a Vita-Prep until smooth. Add this to the seeds and mix. Add the water to the blender jug to get the rest of the mixture out, and pour this into the bowl, too. Add the rest of the ingredients and stir. Leave to rest for about ten minutes, as you prepare the dehydrator sheets.
Line four or five Excalibur dehydrator trays with sheets. Spoon equal amounts of mixture onto each tray. Using a frying spatula (very handy), spread out the mixture right to the edges of each tray. Place them into the dehydrator and dehydrate at 115°F/46°C for 2-4 hours. Turn the large crackers over, remove the sheets and dehydrate for a further 2-3 hours, until very crunchy and not at all soft.
Oooooooodles of noooooodles
Evie loves this. It’s kelp noodles (very high in calcium) with spiralised carrots and courgette (zucchini). It’s dressed with a splash of tamari, a splash of raw sesame oil and a dessertspoon of raw sesame seeds. Calcium city, actually, then. You can also add some minced ginger and garlic, and very thinly slice some red onion if you want it to be more grown up. We then dehydrate it for half an hour just to warm it through. Evie wishes she had two mouths when eating this.
Doxtor's orders
If it wasn’t for the ridiculous amount of greens I eat, I wouldn’t be half as healthy as I am. I usually eat a meal like this twice a day.
Serves 1-2 people. Keeps for a day when refrigerated in a sealed container.
100g alfalfa and broccoli sprouts
50g kelp noodles
2 heaped teaspoons raw tahini
20g Salba or chia seeds
20 shelled hemp seeds
1 teaspoon spirulina
2 teaspoons Udo's oil
1 teaspoon apple cider vinegar
Pinch of Himalayan pink salt
Put the oil, tahini, spirulina, apple cider vinegar in the bowl you'll be eating out of and mash together. Add the seeds and mash again. Add the sprouts and mix. Rinse the kelp noodles and add those, mixing for a final time. Eat with love and appreciation for all things green.
Doxtor's love juice
The Doxtor orders everyone to have two pints of green juice a day.
Serves 1, for drinking all morning. Keeps for a day when refrigerated in a sealed container but juice is always best served fresh.
2 cucumbers
1 head of celery
100g rocket (arugula)
2 apples
Blend all the ingredients in a high-speed blender. Put a nut mylk bag or pop sock over the top of a large jug and pour the mixture in. Squeeze the juice out, or get your small one to do it because it’s great fun. Serve and drink immediately.
The skin of cucumbers is high in cholesterol-lowering sterols. This is a great drink to serve to grandparents who have been saving a little extra pudding around their middles for a rainy day.
Shazzie has written five books and several life-changing programs. If you are ready to upgrade your lifestyle, discover raw food ecstasy and enjoy everything more than you thought possible, visit her web site now: http://www.shazzie.com
Bliss U.
A love sublime
I wrote Naked Chocolate, the world's first book on raw chocolate with David Wolfe. I love a revolution, and what better revolution exists than one that melts in the mouth, delivering super nutrition faster than the speed of light?
Makes about 20 chocolates, depending on mould size. Keeps for about two months when refrigerated in a sealed container.
Gently melt the butters to no more than 30 degrees C. Add in the salt, xylitol and etheriums, then mix. Put the raisins into a Vita-Prep, pour on the melted ingredients, and add in all the other ingredients. Blend on high for one minute, until everything’s well mixed. Sprinkle gold into the moulds of your choice, and pour the chocolate on top. Allow to set in the fridge or freezer before storing or eating.
Success on a plate for you
Do you remember Findus crispy pancakes? In a moment of creative genius The Doxtor made a raw vegan version and was even organised enough to write it down so you can copy it. The Doxtor loves it when people copy her.
120g golden flax seeds
200g pears
150g courgette
100g tomato
100ml water
50g pine nuts
Coating
30g golden flax seeds
1 tsp paprika
1/2 tsp turmeric
1/4 tsp salt
1/2 tsp xylitol
Filling
150g oyster mushrooms
20ml olive oil
20ml sesame oil
20ml tamari
1 stalk celery very finely diced
100g pine nuts
200g red pepper
2tsp white miso
10 chives finely cut
2tsp salba or chia
To make the pancakes: Grind the flax seeds to a flour. I use a Vita-Prep3 with the dry jug, and you can also use a seed or clean coffee grinder. Blend all the pancake ingredients in a high-speed blender with a normal jug and blend untie you have a batter.
Line your dehydrator with non-stick sheets. For an Excalibur, you’ll need two trays. Pour four circles (two on each tray) of batter, using all the mixture and spread them until they’re about 7-8″ wide.
To make the coating: Grind the flax seeds to a flour as above. Place them in a bowl and hand mix all the other coating ingredients. Add this to a sieve and tap the sieve over the pancakes until each one is coated evenly.
Dehydrate the coated pancakes at 115°F/46°C for about three hours.
To make the filling: Cut the mushrooms into thin strips and add to a wide bottomed bowl. Add the oils and tamari and mix well. Leave to marinate until your pancakes are nearly ready to flip. Very finely dice the celery and add this and the salba/chia to the marinated mushrooms. Blend the remaining filling ingredients in a high-speed blender to make a cheeze. Add this to the mushrooms and mix well.
After your pancakes have been dehydrating for three hours, you can flip them by laying an unlined tray on top of them and turning the whole lot over, then peeling the non-stick coating off. Do this to all your pancakes, then add even amounts of filling to one side of each pancake. with your finger, use some of the moisture of the filling to wet the edges of the pancakes so they stick when folded. Fold each pancake in half and press the edges together. Dehydrate for 2 more hours before serving.
I served it with avocado and a creamy raw vegan hummous. I also made a great filling out of diced veggies and onions that I really loved. It wasn’t to Evie’s taste, though, and I only make such fancy food to give Evie an exciting life. This dish freezes exceptionally well. Just wrap with cling film or foil before freezing and dehydrate for about four hours to reheat. Enjoy!
Shazzie's juicy kitchen part 1
Little Guru and I filmed a docujuicary, a rawcavore, locavore extravaganza. How to make juice in a blender with a nut mylk bag and so much more.
Shazzie's juicy kitchen part 2
I get to feed Little Guru the best juice in the world while on day 28 of my juice cleanse. Feeling good...
"Another recipe... that blew my mind away is the Semolina pudding (from Detox Your World). It tasted so much like the Cream of Wheat hot breakfast cereal I had as a child that I had to look in the bowl a sec to see what I was eating! It was so good!" -- Nerissa, Canada
