Raw food recipes
Making food is such a labour of love for me! As my food choices become
increasingly simple, I love it when I have guests round so I can experiment
on them! Here are a few recipes from my books.
From Detox Delights
 Dark
dream smoothie
2 bananas, peeled
1 punnet of blueberries
1 papaya, skinned and de-seeded
2 dates, stoned
Chop the dates. Blend all ingredients and drink.
Italian soup
This is a very simple but really tasty soup. You can add other flavours
to it for lots of variation.
1 avocado, peeled and stoned
4 tomatoes
A handful of basil
1/4 of a cup of cold pressed olive oil
Blend all ingredients. If it's too thick add some freshly made tomato
or cucumber juice.
 Sunset
pudding
2 bananas, peeled
1 mango, skinned and stoned
10 strawberries
2 dates, stoned (optional, because this is a very sweet pudding)
Chop the dates. Put everything in a food processor and blend until it
looks like a pudding.
Warm feeling inside salad
This salad is such comforting one, it will make you glow!
 1
lettuce
1 or 2 fennel bulbs (depending on size)
1 red onion
1 clove of garlic
1 red pepper, de-seeded
1 orange pepper, de-seeded
6 tomatoes
1 cup of pumpkin sprouts or seeds, soaked
4 sticks of celery
2 avocados, peeled and stoned
10 macadamias
1 cup of watercress
4 dates, stoned
Prepare the lettuce in your favourite way, chop the fennel, onion, peppers,
tomatoes, watercress and celery. Finely chop the garlic and dates, and
slice the avocado. Toss all the ingredients together except the macadamias
-- you need to throw these on top from a very great height.
Sweet spread
I love this! I serve this on big romaine leaves, put basil leaves
on top and eat it like an open sandwich.
 1
avocado, peeled and stoned
1 banana, peeled
1 clove of garlic
Chop the garlic and blend all the ingredients in a food processor.
There are many more recipes like these in Detox Delights...
  
 
From Detox Your World
 Sweet
beet soup
1 beetroot
3 strawberries
1 tomato
2 cups of water
5 spring onions
Chop all solid ingredients and blend with the water. If you like, you
can strain it and add some of the pulp back in to get the consistency
you like. Swirl in a generous helping of Macadamia cream.
Macadamia cream
Add this to soups, dressings or smoothies as and when desired. It
also is good served on top of your mid-day fruit.Make enough for 2 days
and stir if needed before use.
10 macadamia nuts
1 orange, juiced
4 normal or 2 medjool dates, stoned
Add all ingredients to a coffee mill and blend until totally smooth.
This might take several goes depending on the power of your mill.
 Walnut
burgers
These are well worth making as they taste great, and provide a link
to the type of food you might have left behind so you don't miss it. Makes
about 8 burgers.
6 cups of walnuts, soaked for 2 hours
2 cups of carrots, topped and tailed
1 cup of fresh herbs, such as parsley, basil and coriander, tightly packed
1 and a half cups of red onion
2 cups of portabello mushroom
Half a red pepper, deseeded and destalked
6 sundried tomatoes, soaked for 2-6 hours
2 cloves of garlic
1 dessertspoon of paprika
1 teaspoon of dried pizza herbs
1 teaspoon of dried parsley
Set aside the fresh herbs, the pepper and half the onions. Finely chop
the sundried tomatoes. Blend all other ingredients in a food processor.
Transfer to a large bowl and continue blending with a hand blender until
you achieve a smooth consistency.
Very finely chop the remaining ingredients by hand (this ensures a good
texture), and mix into the burger mix. Divide into 8 or 10 equal portions
andform into burger shapes. You can eat it as it is, but we prefer to
dehydrate for 4-24 hours for a much more intense flavour.
Here's a serving suggestion: Put 1 burger in a big romaine or batavia
leaf, add your choice of Tomato sauce*, cheddary cheeze slices*
thinly sliced onion rings, "Fried" mushrooms*, Mango
chutney*, Sweetcorn salsa* and mustard cress. Serve with Joe's
chip shop chips* and a smile on your face.
*Recipes available in the book, Detox
your world.
 Kumquat
and nutmeg cheezecake
This cake is a dream! I made it for my friends birthday. One other
friend made me write down the recipe for him to take home and make, and
I even made another one a day later. It's soooo gooood!
3 cups of almonds, dry
2 tablespoons of raw carob powder
1 cup of pecans, dry
2 cups of dates, soaked and stoned
Juice of 1 orange
1 teaspoon of nutmeg
1 vanilla pod
5 bananas, chopped thinly and frozen for at least 12 hours
4 kumquats
1 large mango
Using a loose based round cake tin, cover the base in cling film, and
fit to the tin. Cover the sides in silver foil.
Add the almonds, pecans (reserve 8 for decoration), dates, an inch of
the vanilla, a sprinkling of nutmeg, the carob powder and the juice of
the orange to a food processor. Process gently to start with, and continue
until you get a dough-like consistency, but still chunky. If it's not
doughy enough add small quantities of water until you achieve the desired
result. Place in the cake tin, and flatten down.
Clean your food processor and add the chopped frozen banana. Halve the
kumquats and remove the middles, add the skins to the processor. Slit
the vanilla pod and scrape the seeds into the processor. Slice the cheeks
off the mango, and skin them, add those to the food processor. Add most
of the rest of the nutmeg. Add a couple of chopped dates if you like,
too. Process for several minutes, until the whole mixture turns to white
fluff. Don't be tempted to process this for less time, but do stop for
a minute if your machine gets hot. It needs to go white and fluffly. Scrape
it down every now and then so everything gets processed. Add this to the
cake tin, on top of the nut base. Smooth it all down so there's no trapped
air, and is level on top. Add the left over pecans in a nice pattern and
sprinkle the rest of the nutmeg.
Return it all to the freezer for at least an hour. Once ready to serve,
turn out the cake by pushing the loose base out and up. Take the foil
off and place on a serving plate.
There are many more recipes like these in Detox Your World...
  
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