Tuesday, 21 July 2009

Raw Raw Rasputin (recipes)

LOL! Can you tell I'm running out of clever titles!

Breakfast: Raw Pretty in Pink Smoothie

  • handful of fresh strawberries, hulled & quartered
  • 1 mango, peeled, cut into bite sized pieces and frozen overnight
  • 1 banana, peeled, sliced and frozen overnight
  • pinch of cinnamon
  • water (to make it blend)
Toss everything in the blender and whizz until smooth. The drink comes out a beautiful soft pink colour. YUM!

Lunch: Raw Tomato Soup
Leftovers from last week's lunch. This soup freezes well. I thawed it overnight and added 1 chopped tomato as garnish. I also had a small cabbage salad on the side (not pictured).

Dinner: Raw "Pasta" with Raw Basil Pesto (recipe from gone raw)
  • 1 zucchini per person, julienned or spiralized
  • 2 cups (packed) basil, de-stemmed
  • 3/4 cup pine nuts
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/4 olive oil (cold-pressed)
  • water (to blend)
Throw everything (except the zucchini) into the blender until smooth. Serve over zucchini noodles. Garnish with more pine nuts and freshly ground black pepper. I used half a yellow zucchini and half a green one, as well as a few pieces of broccoli stem cut up with my julienne peeler.

Dessert: Raw Chocolate Pudding with Raw Chocolate Walnut Cookies
PUDDING - (recipe adapted from gone raw)
  • 1 avocado
  • 1 banana (the riper the more sweet)
  • 1 tablespoon raw cacao powder
  • 1 teaspoon vanilla extract (alcohol free)
  • pinch of sea salt
  • 1-2 tablespoons water (if needed to blend)
In a large bowl, mash the avocado and banana with a fork. Stir in the rest of the ingredients. If the mixture is too thick add some water and stir. Serve immediately or refrigerate to save for later. Alternatively you can mix everything together in a blender or food processor.

COOKIES - (recipe from Ani Phyo via Go Diary Free)
  • 1 cup raisins
  • 3/4 cup raw walnuts
  • 1⁄4 cup raw carob powder (I used cacao)
  • 1⁄8 teaspoon sea salt
Combine the raisins, walnuts, carob powder, and salt in the food processor. Process until the dough begins sticking together. Press the dough into a pan in a thin even layer. Or you can roll into balls and flatten into a round shape. Freeze for 30 minutes. Serve immediately or store in the fridge for later.
I cut the cookies into triangles and placed them on the outside of the pudding cups as garnish. However the cookies are fantastic just own their own too!! Another gggggreat recipe courtesy of Ani. Chocolate and walnut is one of my favourite food combinations.

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