30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.

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INGREDIENTS

2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)

INSTRUCTIONS

Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.

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(Raw) Sour Cream

Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.

Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.

❤ It’s so tasty!

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INGREDIENTS

1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt

INSTRUCTIONS

Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.

MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.

Don’t Underestimate This Basic Bowl; Hummus & Sauerkraut Become BFFs

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Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.

Sauerkraut is epic with Hummus.

Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.

Raw Pesto ‘Pasta’ with a Side of Baby Tomatoes, Avocado and Alfalfa Sprouts

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This yumness  is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.

To make pesto blend:

2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
60-75g cashews
generously salt to taste

🙂  ❤

It’s A Frisky Summer; Mango, Watermelon, Tofu Salad!

So, so simple and pretty!

This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!

Yummy!
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Raw Olive Sunburgers with Salad & Basil Pesto

Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!

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INGREDIENTS

Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
7 olives
1 zucchini
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough

INSTRUCTIONS

Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).

Ultimate Raw Brownies

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This is so simple.

INGREDIENTS

Approximately 100g LSC (blended linseed, sunflower, chia seeds)
Cocoa
6 pre-soaked medjool dates (takes 5 minutes)
2 teaspoons of coconut oil
A dash of water to make it “doughy” if required

INSTRUCTIONS

Blend, press into squares, dehydrate.

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

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 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

Raw Sprout Sandwich with Quick Raw Bread

Once I make raw bread – which is incredibly quick to prepare – it lasts for days and then I can throw together beautiful sandwiches on the fly, such as this!

Raw bread simply requires you to put half a carrot into a food processor and process it finely, then mix LSA and a dash of water and a bit of salt until doughy. Flatten out and shape into thin sandwich shapes and dehydrate. Flip half way through.

Tahini sauce, sundried tomatoes, two-types of sprouts, avocado, sea-salt

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Raw Shopping List for Beginners

I wanted to share this.

This is sample shopping menu for people new to raw food.

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It doesn’t have to be expensive! It doesn’t have to be labour-intensive either. I think I spend less time in the kitchen these days and most things are made with a knife, chopping board and food processor. Clean up tends to be super-fast and easy.

I’ve written this because I know many people are too busy to even consider how to revolutionise their kitchen and other times they don’t even know where to start! You can do this slowly by introducing more and more raw foods – and I encourage this because a quick, radical shift in diet can be harder on the body – but if you used this list as the core of your shop you could still include in some of your old treats (bread, crackers, etc), then slowly shift the emphasis onto raw. This list assumes some pre-existing essentials, cocoa (if you eat it), sea salt, pepper, spices, some tinned food, coconut cream, shredded coconut, etc.

My personal goal is high-raw all the time by the year’s end. I’m not fully raw and don’t want to be. I prefer high-raw! I’m also not an advocate of perfection. All things in moderation – including moderation?  That’s how I roll, and how I always want to roll, I don’t want to exclude myself from experiences, however after a while raw just becomes the preference, and it seems like it will drag you down to eat cooked food, so you start to cringe at the prospect of a big, fatty cooked meal after a while! Oddly, the shift into raw has always started as a health decision and remained a choice simply because the food tastes absolutely superior in every way.

I have removed gluten from the kitchen and have some yeast to bake my own gluten-free breads should I have the urge, and sometimes I make pikelets with gluten-free flour instead of cookies or biscuits, if I really have a craving for starchy, sweet food; occasionally I’ll throw in a few dark chocolate chips or raisins. I also occasionally will enjoy a tofu scramble, or a cooked bean dinner with a salad or rice; I always try to keep the cooked meals more protein-oriented. A good gluten-free brand is Macro Wholefoods. It has an affordable price-point and costs under $5 a bag at Countdown.

Some of these items you would not buy every week, so it is reasonably affordable when compared with a standard diet. I wouldn’t call my application the perfect application of raw food. I simply can’t afford to do that, I know some people wouldn’t buy bottled lemon, for example, but when lemons are expensive that will last a long time and is an essential flavour!

Also, if you are just beginning with raw try keep the fat content high, this alleviates cravings and slows down any potential “detox”. You can drop the fat content later as your body adjusts to the change. I am always reluctant to use that term “detox” because it can sound psuedo-scientific, but I’ll frame it in this way instead: when you start eating raw or high-raw, you might get headaches or tiredness. This doesn’t mean the eating style is failing you, it can often be a response to food addictions – imagine that some foods are addictive like coffee – when you give up coffee you might deal with a few days (or weeks) of headaches. It’s the same with sugary foods and drinks, fatty fried foods, products containing gluten, chocolate, many cooked starches and things like margarine – they’re addictive – and this means that when you eliminate them, you can sometimes experience a consequence. I have been known to take a paracetamol or ibuprofen to help me with a headache at that time because I’d rather experience an overall positive benefit of the change in eating-style, than let a headache hold me back.

I’ve also included some suggested meals, below.

SUGGESTED SHOPPING LIST

Fats/oils:

Tahini $7
Sundried Tomatoes $5
Olive Oil $5
300g Pepitas (pumpkin seeds) $5
300g Sunflower seeds $3
Medjool dates $7
LSA $5
Cashews $6

This is the most expensive part, but you’d be unlikely to go through that much each week. I buy tahini probably once every three weeks, sundried tomatoes each fornight, dates each fortnight, and a bottle of oil a month. The LSA and cashews are likely to be used in the week but the pepitas and sunflower seeds ought to last two.

It works out to be roughly $25 per week.

Vegetables:

Buy in season! Don’t get the expensive stuff! Right now that’s:

Apples
Oranges
Plums
Peaches
2 huge lettuces
a huge bunch of bananas
A pineapple
4 avocados
Baby tomatoes
Mung bean sprouts
Alfalfa sprouts
Strawberries
Curly kale
A mango
2 eggplants
Broccoli
1/2 a celery
Beetroot
& carrots

At a good non-organic fruit and veggie shop (I cannot afford organic) this costs under $40. That’s roughly $65 in total though this feeds two people. My son eats more cooked food than me and I have a veggie garden just in which will start to bring the cost down even further. I am also lucky to be given veggies like cabbage, courgette, beetroot and silverbeet from my parent’s garden. Overall, a lot of the veggies will end up lasting longer than the week as well, so the total cost is likely to be less than my estimate.

Suggested menu items include:

Sandwiches with raw bread
Raw marinara with courgette spaghetti
Parfaits
Nachos (with carrot & cucumber “chips”, raw salsa, sunflower seed “refried beans” and a cashew or tahini cream dressing) – recipe coming
Tahini-banana dessert
Chocolate tart
All kinds of creative lettuce-based salads with tahini sauce or balsamic
Fruit salad
Breakfast smoothies
Raw fruit for snacks
Bliss balls snacks
Pizza
Carrot “pasta”
Beetroot salad
Lettuce wraps with satay sauce
The list goes on!

One more thing… a good way to begin is simply swap out a meal each day with a raw alternative. Start by having fresh fruit or smoothies for breakfast, then start having a big meal-salad for lunch, just keep changing out those options until what is new becomes habit.