(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 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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3-ingredient Gluten-free Corn Fritters for Kids

These are yummy. Served here with plum sauce they’re also nice with sweet chili. You can fancy them up a bit by adding coriander and healthy stuff, and eat them with a salad if you want to pretend like you’re doing good. This is also an excellent meal for poor students who find themselves with nothing but an old tin of corn, flour and sauce in the cupboard.

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1 tin creamed corn or 1 tin whole-kernal corn
Gluten-free flour (you can use regular flour if you want)
Baking powder
Oil for frying

INSTRUCTIONS

Whole-kernal corn: Tip the entire contents of your can into a bowl, add 1 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

Creamed corn: Tip the entire contents of your can into a bowl, roughly 3/4 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

*Adjust ratios if need be to ensure you have a doughy consistency.

Do Not Underestimate The Significance of Fried Pumpkin Seeds and Broccoli

Sorry about the Instagram shot, it’s all I got before it was devoured by my wee boy.

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This is absolutely delicious for grown-ups or children.

Fried pumpkin seeds, broccoli, mixed with sprouted quinoa (optional) and served with a side of hummus. When I’m making it for my son I chop the broccoli finely and mix it all together before serving – delicious! Because I can’t handle the garlic in store-bought hummus I either make my own or serve it with tahini sauce.

Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.

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Guacamole…

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Sunflower seed bread with basil pesto and fresh baby tomatoes…

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Everything…

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Almond-ginger satay sauce – beautiful

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Zucchini/courgette spiralised noodles with tahini-coconut dressing…

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Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.

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The whole table…

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Raw wraps, enjoyed with the satay sauce…

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Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.

Guacamole

Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!

Raw Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.

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BISCUIT INGREDIENTS

1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water

GARNISH INGREDIENTS

Macadamia nut butter
Strawberry slices
Chopped lavendar flowers

INSTRUCTIONS

Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

Sprouts, Hummus & Plum Sauce Bagels

 

This idea was stolen from Mamata Organic Bakehouse. Thanks, Mamata! If you’re out and about in Grey Lynn of Auckland, New Zealand you can pop in and buy one.

Their bagels are particularly lovely and chewy; it doesn’t sound like much but once you try these you’ll swiftly become addicted.

Hummus, heaps and heaps and heaps of alfalfa sprouts, tomato, avocado, salt and pepper and plum sauce.

That’s it.

Yum.

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No Refined Sugar No Bake Healthy Hazelnut Afghan Biscuit Cookie Batter Bites

This is one of those “few handful” recipes. It’s really lovely way to enjoy afghan biscuits without all the sugar. Plus they’re gluten free!

Definitely kid-friendly – lots of healthy nuts – and they also enjoy collaborating on the build!

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70g pack hazelnuts
2 and a half teaspoons cocoa powder
2 big, heaped teaspoons peanut butter
3 teaspoons vanilla
A few walnuts, brazil nuts and raisins
2 teaspoons maple syrup or agave (optional)
2-3 big handfuls of cornflakes

Pulse hazelnuts in food processor until fine. Add cocoa powder, two heaped teaspoons peanut butter, vanilla, and a few brazil nuts, walnuts and raisins. Blend. Add a couple of  teaspoons of syrup (if desired) or more raisins to sweeten. Blend. Once doughy, remove from food processor and add to bowl. Mix in cornflakes by hand. Roll into balls. Enjoy!

Particularly nice with spiced chai  rooibos (red bush) tea.

Brazil-coconut Cardamom Smoothie

We’re having family smoothies and my 9 month old son loves them!

I’ve added a new category: ‘Baby Loves It’.

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INGREDIENTS

2 bananas
3 brazil nuts
3/4 cup coconut cream
a dash of vanilla
a sprinkle of cardamom
a few sultanas (optional)
a dash of cinnamon (optional)

INSTRUCTIONS

Blend