I LOOOVE kale….but the dressing used for a kale salad can either make or break the entire dish. I played around a bit yesterday and came up with this lovely dressing. The miso adds some saltiness, while the maple adds some sweetness and the tahini adds lovely creaminess. Adapt the toppings to what you have at hand – this is my personal favourite combination. The one essential topping that I strongly suggest you don’t even consider omitting is the fresh dates – preferably medjool:)
- 1 bunch kale, washed, main stem torn out, leaves torn into bite-sized pieces
- desired toppings. I roasted some baby onions in foil (without any salt/spices), peppers, medjool dates, cucumber, baby tomato and a raw corn on the cob. (yes! Raw corn is deliciously juicy as all the water is retained!)
- For the dressing: tahini, maple syrup, rice wine vinegar, water, miso paste, lime/lemon juice
- nutritional yeast
Prepare the kale and chop up all your toppings. In a small shaker, add 2 tablespoons tahini, 1 teaspoon miso, 1 teaspoon rice wine vinegar and 1 tablespoon maple syrup and shake until combined. Add 1 tablespoon of water and shake again. Taste. Keep adding small amounts of water until the taste and texture is best for you. Add some fresh lime juice if you like – I used the juice of half a lime. When it is to your liking, pour it over the kale and massage the kale vigorously for a few minutes until it shrinks considerably in volume and softens. Sprinkle nutritional yeast generously on top and add your toppings.
Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
Whether you are living a “normal”/ Standard American Diet, a vegetarian diet, a vegan diet, a high raw vegan diet or a fully raw vegan diet – either way – incorporating more raw fruit and veggies into your diet can only do you good. The beauty of thriving on raw fruit and veggies lies in their pure simplicity – no labels to read to decide if they’re good for you or not, no worrying about nasty additives/colourants and preservatives and no fretting about the nutritional quality of the meal – its fruit and veg! You can’t go wrong! A patient was asking me for advice on how to live a healthier lifestyle the other day and I told her to focus more on eating a healthy diet as she is very overweight. She said that she would like to improve her diet, but can not face the prospect of having to read food labels on everything she eats before deciding whether it is acceptable or not. I told her I never read food labels at all! She was shocked, but the reason is simple – I live on wholefoods…whole, unprocessed fruit, veggies, nuts, seeds and occasionally some grains. None of these foods need labels – they are full of pure, cleansing, energising goodness….
Ok – enough rambling on and let’s get to business. This is my raw vegan take on a regular cereal. The banana slices and fruit bits substitute the cereal bites and the smoothie liquid takes the place of regular milk. You could use a nut milk or rice milk instead of smoothie liquid, but I like to use smoothie liquid as it adds more vitamins and tastes deliciously sweet at the same time.
Please note that this is not a recipe as such, but rather guidelines to give you some inspiration and ideas.
- ripe banana slices
- frozen berries of any kind (small round ones like blueberries or currants are particularly nice)
- Dried white mulberries
There are several options here:
- Banana milk Place a few frozen bananas in your blender and slowly add water until you reach a runny/milky consistency. Taste and add sweetener (like stevia or maple syrup) if needed.
- Spiced up Banana milk You could add cinnamon, vanilla, chai spice, maca….whatever flavour you would like.
- Chocolate milk Make banana milk and add raw cacao or cocoa powder to taste. I like to add a bit of maca to this too as I like the malty flavour that maca provides along with the cacao.
- Berry milk Add some frozen or fresh berries to your banana milk.
- Mango Date milk Add frozen mango and fresh dates to the banana milk and blend until smooth. The mango adds a sour/tart tang while the dates provide extra sweetness. My husband loves this combination. (I’m all for the chocolate milk…)
- Date milk If you want something really sweet, you can soak dates in water overnight. You can even chop up some brick dates and soak them in water. Brick dates don’t provide the same caramelly flavour of fresh medjool dates but they are still delicious and much cheaper, plus they are available all year round. Add the soaked dates, their soaking water and as much extra water as needed while blending until you have a nice smooth milk. I LOVE to add tons of raw cacao, a bit of vanilla and maca to my date milk to make a very rich, luxurious chocolate milk packed with calories:)
- Any seeds you have on hand – chia, pumpkin, sunflower…
- nuts – cashews especially
- goji berries
- dried cranberries
- raw cacao nibs
- chopped up cacao paste or dark chocolate
- chopped up raw brownie bites
- dessicated coconut
- chocolate sauce:D
- Little balls of peanut butter (really good in chocolate milk)…..etc etc etc
Slice your ripe bananas into little rings and put into a cereal bowl. Make your milk and pour it on top. Add any desired toppings.Enjoy in bed:)
I love pasta! Who doesn’t? But this pasta is particularly amazing because not only does it throw a party for your taste buds but it is FULLY RAW, overt fat-free, salt-free and you can whip it up in 10 minutes!
I do suggest that you invest in a spiraliser to make raw spaghetti if you are into healthy eating. Spiralisers are inexpensive and come with different blades so that you can turn a whole variety of veggies like carrots, sweet potato, butternut, cucumber, zucchini….etc etc etc..into gorgeous noodles in the size of your preference – angel hair, normal spaghetti thickness and thick. You can also use it to chop cabbage for a quick cold slaw. However, if you don’t have a spiraliser – you can still make this recipe by using a vegetable peeler to peel your zucchini into thin noodles. It doesn’t quite give the same pasta feel but it’ll do just fine and you can still enjoy this wonderful meal:)
- 7 VERY RIPE large red juicy tomatoes (yucky, flavourless, sour, unripe tomatoes will make for an aweful sauce)
- 1 large carrot
- 2 celery stalks (the stalks – not the leaves)
- 1/2 large red pepper, seeded
- 50g sundried tomatoes (if you have a vitamix, don’t worry about soaking them first. If not, first soak them in a little water for 2-3 hours, then drain the water and use.)
- 35g dates (any kind)
- 2 small/medium cloves of garlic
- nutritional yeast, freshly ground black pepper, spring onion as toppings
Spiralise (or use your veggie peeler) to make your desired amount of spaghetti. Set aside. Just remember that once the sauce is mixed through, the volume of pasta shrinks considerably so always make a bit more rather than less.
Now for the tricky part….Chuck all ingredients into your blender/vitamix and blend into a smooth sauce. Wow! “Cooking” a raw meal is hard work, hey?;)
Taste the sauce and tweak to your liking. Then pour it over the pasta and mix it through nicely with your hands. Leave the pasta and sauce to make friends for a few minutes, top with loads of black pepper, nutritional yeast and chopped spring onion and bring out the chopsticks because dinner is on the table!