RAve & gnAW

RAve & gnAW = RAAW & vegan :-)

0 notes

Post-workout dinner smoothie: banana, flax seed, date, nut mylk;
Pomegranate cos lettuce salad;
Sprouted spelt bread with spicy tamari almond spread and avocado;
Raspberry jam with fresh figs
- recipes coming soon..

Post-workout dinner smoothie: banana, flax seed, date, nut mylk;

Pomegranate cos lettuce salad;

Sprouted spelt bread with spicy tamari almond spread and avocado;

Raspberry jam with fresh figs

- recipes coming soon..

0 notes

Raw Vegan Raspberry Sorbet;
Raspberry Jam;
Spicy Tamari Almond Spread;
Banana, Coconut and Walnut cake with Maple Plums
- recipes coming soon..

Raw Vegan Raspberry Sorbet;

Raspberry Jam;

Spicy Tamari Almond Spread;

Banana, Coconut and Walnut cake with Maple Plums

- recipes coming soon..

1 note

Raw Vegan Pomegranate Salad
Ingredients:
- 1/2 pomegranate
- 6 activated almonds
- handful of tamari almonds
- 2 tbs Tabasco sauce
- 1/2 lemon
- 1/2 tomato
- olive oil
- handful of blueberries
- 1/3 cup chopped carrot
- 1/3 cup chopped cucumber
- 1/3 cup chopped celery
- whole mini cos lettuce

Method:
1) In a food processor mix tamari almonds a dash of olive oil and Tabasco sauce until it reaches a fine grain consistency
2) Halve pomegranate and separate seeds from the skin and membrane of the fruit
3) In a high speed blender (Vitamix) combine half a tomato, half a lemon ( skin removed) and a handful of pomegranate seeds - mix until mixture is in liquid form

Presentation:
- Separate lettuce leaves slightly and stuff with chopped carrot, celery and cucumber. 
- Put a dollop of spicy tamari almond spread in the centre and surround with about 6 plain almonds
- Add blueberries and pomegranate seeds on top of the salad
- Pour dressing over the outer part of the lettuce ..and CRUNCH!

Raw Vegan Pomegranate Salad
Ingredients:
- 1/2 pomegranate
- 6 activated almonds
- handful of tamari almonds
- 2 tbs Tabasco sauce
- 1/2 lemon
- 1/2 tomato
- olive oil
- handful of blueberries
- 1/3 cup chopped carrot
- 1/3 cup chopped cucumber
- 1/3 cup chopped celery
- whole mini cos lettuce

Method:
1) In a food processor mix tamari almonds a dash of olive oil and Tabasco sauce until it reaches a fine grain consistency
2) Halve pomegranate and separate seeds from the skin and membrane of the fruit
3) In a high speed blender (Vitamix) combine half a tomato, half a lemon ( skin removed) and a handful of pomegranate seeds - mix until mixture is in liquid form

Presentation:
- Separate lettuce leaves slightly and stuff with chopped carrot, celery and cucumber.
- Put a dollop of spicy tamari almond spread in the centre and surround with about 6 plain almonds
- Add blueberries and pomegranate seeds on top of the salad
- Pour dressing over the outer part of the lettuce ..and CRUNCH!

6 notes

Raw Vegan Chia Seed Porridge with Almond Mylk

Ingredients:
- 1 banana
- handful of blueberries
- 2 tbs quinoa
- 1 cup chia seeds
- 1 cup activated almonds
- 2 cups filtered water

Method:
1) In a high speed blender (Vitamix) combine banana, blueberries, chia seeds and quinoa
2) In a high speed blender combine almonds and filtered water until mixture is smooth and white

Presentation:
- Place chia seed mixture in serving bowl and add almond mylk as desired
*Note: leave chia seeds soaking in the mylk for approx. 10mins to create ‘porridge’ effect*

Raw Vegan Chia Seed Porridge with Almond Mylk

Ingredients:

- 1 banana

- handful of blueberries

- 2 tbs quinoa

- 1 cup chia seeds

- 1 cup activated almonds

- 2 cups filtered water

Method:

1) In a high speed blender (Vitamix) combine banana, blueberries, chia seeds and quinoa

2) In a high speed blender combine almonds and filtered water until mixture is smooth and white

Presentation:

- Place chia seed mixture in serving bowl and add almond mylk as desired

*Note: leave chia seeds soaking in the mylk for approx. 10mins to create ‘porridge’ effect*

Filed under almondmylk banana blueberries chiaseeds food health nutrition porridge quinoa raw vegan breakfast

11 notes

Raw Vegan Herb and Macadamia ‘Cheese’ - (with organic vine ripened tomatoes on oatcakes)
Ingredients:
- Bunch of parsley (or another herb)
- 1/2 lemon
- 1 cup activated macadamia nuts (soaked in water for 1-2 hours)
Method:
1) Blend lemon juice, a good handful of leaves from your herb and macadamias in a food processor until the mixture is grainy and sticks together
2) Spoon mixture and smooth into a cupcake shaped container lined with baking paper 
3) For soft ‘cheese’ leave in the fridge for an half an hour to set OR for hard ‘cheese’ leave in the freezer for at least an hour to set
Presentation:
- Serve ‘cheese’ on oatcakes with organic vine ripened tomatoes OR your own alternative 
*Store ‘cheese’ in fridge or freezer*

Raw Vegan Herb and Macadamia ‘Cheese’ - (with organic vine ripened tomatoes on oatcakes)

Ingredients:

- Bunch of parsley (or another herb)

- 1/2 lemon

- 1 cup activated macadamia nuts (soaked in water for 1-2 hours)

Method:

1) Blend lemon juice, a good handful of leaves from your herb and macadamias in a food processor until the mixture is grainy and sticks together

2) Spoon mixture and smooth into a cupcake shaped container lined with baking paper 

3) For soft ‘cheese’ leave in the fridge for an half an hour to set OR for hard ‘cheese’ leave in the freezer for at least an hour to set

Presentation:

- Serve ‘cheese’ on oatcakes with organic vine ripened tomatoes OR your own alternative 

*Store ‘cheese’ in fridge or freezer*

Filed under raw vegan dairyfree cheese tomato oatcakes health food nutrition macadamias parsley lemon

32 notes

Raw Salmon Avocado Capaccio
Ingredients:
- 1/2 avocado
- Medium sized piece of raw salmon belly
- 1 lemon
- Olive oil
- Chilli flakes
- Salt and pepper
Method:
1) Slice thin pieces of salmon with a sharp knife
2) Cut avocado in half and slice vertical slits, being careful not to go through the skin
3) Cut off the small stork of the avocado and peel off the skin
4) Slice lemon in half (cross section should be circular) and starting from the centre cut 5 reasonably thin pieces of lemon
5) Remove seeds from lemon pieces and cut lemon skin off in an octagon type shape
Presentation:
1) Arrange raw salmon and avocado pieces as you wish, drizzle with olive oil and sprinkle with chilli flakes, then top with lemon pieces and ENJOY!

Raw Salmon Avocado Capaccio

Ingredients:

- 1/2 avocado

- Medium sized piece of raw salmon belly

- 1 lemon

- Olive oil

- Chilli flakes

- Salt and pepper

Method:

1) Slice thin pieces of salmon with a sharp knife

2) Cut avocado in half and slice vertical slits, being careful not to go through the skin

3) Cut off the small stork of the avocado and peel off the skin

4) Slice lemon in half (cross section should be circular) and starting from the centre cut 5 reasonably thin pieces of lemon

5) Remove seeds from lemon pieces and cut lemon skin off in an octagon type shape

Presentation:

1) Arrange raw salmon and avocado pieces as you wish, drizzle with olive oil and sprinkle with chilli flakes, then top with lemon pieces and ENJOY!

Filed under lemon oliveoil avocado salmon raw health chilli nutrition food apetizer lunch dinner

17 notes

Raw/Vegan Lentil Nachos
Ingredients:
- 1/2 cup of 4 bean mix (RAW: replace with activated walnuts) 
- 1/2 smashed avocado 
- Organic corn chips (OR cracked corn thins)
- Handful of shredded iceberg lettuce
- Handful of quartered cherry tomatoes (AND/OR 1/3 cucumber)
- 1/2 lemon
- 2 Tsp (or more ) tabasco sauce
- Grated vegan ‘cheese’ (if available)
- Salt and pepper to taste
Method:
1) Cook lentils or drain any liquids from 4 bean mix
2) Combine avocado, lemon juice and tabasco sauce in a small bowl with a fork 
3) Cut cherry tomatoes and cucumber into quarters
4) Shred lettuce using a knife
5) Grate vegan ‘cheese’
Presentation:
1) Scatter corn chips on plate, followed by vegan ‘cheese’, cherry tomatoes, cucumber, shredded lettuce, bean mix and topped with guacamole
2) Season with salt and pepper
3) Serve

Raw/Vegan Lentil Nachos

Ingredients:

- 1/2 cup of 4 bean mix (RAW: replace with activated walnuts) 

- 1/2 smashed avocado 

- Organic corn chips (OR cracked corn thins)

- Handful of shredded iceberg lettuce

- Handful of quartered cherry tomatoes (AND/OR 1/3 cucumber)

- 1/2 lemon

- 2 Tsp (or more ) tabasco sauce

- Grated vegan ‘cheese’ (if available)

- Salt and pepper to taste

Method:

1) Cook lentils or drain any liquids from 4 bean mix

2) Combine avocado, lemon juice and tabasco sauce in a small bowl with a fork 

3) Cut cherry tomatoes and cucumber into quarters

4) Shred lettuce using a knife

5) Grate vegan ‘cheese’

Presentation:

1) Scatter corn chips on plate, followed by vegan ‘cheese’, cherry tomatoes, cucumber, shredded lettuce, bean mix and topped with guacamole

2) Season with salt and pepper

3) Serve

Filed under raw vegan nachos lentil cornchips guacomale avocado dinner lunch lettuce tomato health food nutrition