Heirloom Tomato Carpaccio

From The Raw Kitchen Cookbook by Olivia Scott

Heirloom Tomato Carpaccio

I adore this summer recipe! There’s nothing better than fresh, ripe juicy tomotoes enjoyed with a well seasoned guacamole. Feel free to add fresh mozzarella or some protein (I love adding pan fried Tempeh) to turn this into a delicious summer dinner.

Olivia x

Recipe from Love, By Olivia

INGREDIENTS

4 large heirloom tomatoes
10 cherry tomatoes
4 Tbsp extra virgin olive oil
2 tsp Himalayan sea salt
2 tsp freshly ground black pepper, plus extra to serve
flesh of 2 avocados
juice of 2 lemons

METHOD

Using a serrated knife or mandolin, cut heirloom tomatoes into thin slices. Arrange in bowls, layering colours. Slice cherry tomatoes and arrange on top. Drizzle olive oil and 1 teaspoon each of salt and pepper over the tomatoes.

In a separate bowl, mash the avocado flesh with lemon juice and 1 teaspoon each of salt and pepper. When avocado is thoroughly mixed, dollop 2–3 tablespoons into the centre of each dish. Serve with basil leaves and extra pepper, to taste.

Serves 2 as a main, or 4 as a side

Vegan Coconut Agar Jellies

INGREDIENTS

1 can (400mL ) of Fair Trade Organic Coconut Milk

1/2 tsp. pure vanilla extract

1 tsp. rose water 

3 cardamom pods crushed

3 tsp. Agar powder - Pacific Harvest Brand

METHOD

1. Heat coconut milk, with all ingredients except agar.
2. Bring to a boil, and then simmer for 10 minutes to let flavours infuse.
3. Strain the crushed cardamom pods out, add the agar and mix well with a whisk.
4. The mixture starts to thicken up after a couple of minutes. 
5. Pour into a glass dish, or mould of your choice, can be made into individual servings.
6. Allow to sit at room temperature until the mixture cools down, then place in the fridge for a minimum of 2 hours. 
7. Cut into squares and have as a snack to nourish your skin, hair nails and digestive system or have as individual dessert servings. Store in the fridge.

Go Green Smoothie Guide

This amazing guide will head you in the right direction to delicious green smoothies. Happy smoothie making!

This infographic is a sample page from our Cleanse and Green Smoothie books.

Raspberry Chocolate Bliss Balls

Ingredients 

1 Cup (35g) Freeze Dried Raspberries (Fresh As)

1 Cup Cashew nuts

1 Cup Brazil nuts (Ceres)

1 cup Dates (fresh) or Trade Aid Medjool Dates

1/2 cup Cacao Powder (Matakana Superfoods)

Juice of 1 Lemon

1 packet (35g) of Freeze Dried Raspberry Powder (Fresh As) to roll the bliss balls in

Method

1. Grind up Raspberries into a rough powder in the food processor. 

2. Add cashew nuts and brazil nuts to the food processor with the raspberries and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, lemon juice, and cacao powder to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the raspberry powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Zesty Blackcurrant Bliss Balls

Ingredients

1 Cup Freeze Dried Blackcurrants

1 Cup Cashew nuts

1 Cup Almonds

1 cup Dates (fresh) 

Juice of 1/2 a Lemon

Zest of 1 Lemon

*1/2 cup of extra Freeze Dried Blackcurrants to roll the bliss balls in.

METHOD

1. Grind up Blackcurrants in to a powder in the food processor. Put aside 1/2 cup of the powder in a bowl to roll the bliss balls in later. 

2. Add cashew nuts and almonds to the food processor with the blackcurrants and process until the nuts are ground into a powder. 

3. Add de-pitted and roughly chopped dates, lemon juice, and lemon zest to the food processor and process until it forms a dough. 

4. Shape into balls and roll in the extra blackcurrant powder. Store in the fridge until serving.

Enjoy!

Servings: 15 - 20 bliss balls.

Cacao & Blackcurrant Bliss Balls

Ingredients

1 Cup Raw Almonds

12 Dried Figs (soaked in hot water for 5-10 minutes)

1 Cup Coconut Shreds

½ Cup Freeze Dried Blackcurrants

½ Cup Cacao Butter

¼ Cup Cacao Powder

 

Method

Soak the dried figs in a bowl of hot water (boiling water from the jug is fine) and set aside whilst preparing the other ingredients

Place the almonds, coconut and blackcurrants into the food processor

Drain the figs and roughly chop along with the cacao butter and place into the food processor

Mix ingredients in the food processor until a sticky consistency forms - you may need to add a little bit of water to the mix to help bind the ingredients

Shape the mixture into balls according to the size you wish and roll into cacao powder, you can also try rolling into desiccated coconut or simply leave them plain

Enjoy!

Spinach & Quinoa Fritters

Ingredients

300g frozen spinach with the water squeezed out *Other leafy greens can be substituted or mixed with spinach

2 eggs OR Vegan egg substitute: mix 2 tbsp. chia seeds and 1 tbsp. flax seeds with 1/3 cup of water - *must allow the mixture to rest for 30 minutes before cooking

1 tbsp. psyllium husks

2 tbsp. chia seeds

1 cup uncooked quinoa

1 tsp. sea salt or Himalayan salt

Coconut oil or olive oil for frying

 

Method

1. Defrost the spinach and squeeze as much water out of the frozen spinach as you can, if using fresh spinach or any other leafy greens- lightly steam and then squeeze out the water. 

 2. Cook 1 cup of black or white quinoa in 2 cups (500 mls) of water with a pinch of Himalayan salt or Celtic sea salt, bring to a boil. Reduce the heat to a gentle simmer and gently cook for about 15 minutes, until you see rings form around the quinoa seeds. Set aside and mix with the spinach.

3. In a large bowl mix the quinoa, spinach with 1 tsp. salt, add 1 tbsp. of psyllium husks and stir well. Mix in the 2 eggs and chia seeds, stir to combine well. Allow this mixture to rest for 15 minutes before shaping into patties. I make mine between 6-8cm wide, which makes between 15-20 patties. 

Vegan Option

Add 2 tbsp. chia seeds and 1 tbsp. flax seeds to 1/3cup water in addition to the chia seeds and psyllium husks already mentioned in the recipe. Allow the mixture to sit for at least 30 minutes before shaping into patties and cooking.

 4. Heat your skillet, to a low to medium heat, add oil and place your patties in the pan.

Fry between 3-5minutes on each side or until golden brown. 

Serve with salad of your choice, sauerkraut, fresh vegetables or as a burger, or enjoy as a simple savoury snack. 

Blueberry & Cacao Bliss Balls

Ingredients

1 cup Dates (soaked)

1 Cup Almonds

1 Cup Walnuts

1/3 cup Cacao powder

1/2 cup Coconut flakes

1/3 cup Cacao nibs

1/8 tsp Sea Salt

3 Tbsp Coconut Oil (melted)

1 tsp Natural Vanilla Essence

1/3 cup Dried blueberries

1/2 cup Pistachios

METHOD

1. Grind up almonds, walnuts, coconut flakes in the food processor, then transfer to a bowl.

2.  Add dates, and coconut oil to food processor and process until it forms a thick paste.

3.  Add to food processor the ground nut mixture, cacao powder, vanilla, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.

4.  Add blueberries, pistachios, and cacao nibs to the food processor and pulse until blended into the dough but still chunky to add texture and colour to the dough.

5. Shape into balls and store in the fridge until serving.

Servings: 15 - 20 bliss balls (remember to eat in moderation).

These little balls of delish went down an absolute treat at our recent Summer Solstice event!

DOUBLE CHOCOLATE BLISS BALLS

INGREDIENTS

1 Cup Almonds

1 Cup Brazil nuts

1/2 Cup Pumpkin Seed

1/3 Cup Cacao Nibs

1/3 Cup Coconut Nectar

2 Tbsp Cacao powder

2 Tbsp Cacao butter

1/8 tsp Sea Salt

METHOD

1. Grind up almonds, brazil nuts, and pumpkin seeds in the food processor.
2.  Add cacao nibs, coconut nectar, cacao powder, cacao butter, and salt to food processor and process all ingredients together for a few minutes until the mixture forms a dough.
3. Shape into balls and store in the fridge until serving.

Servings: 15 - 20 bliss balls.

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RAW ANZAC COOKIES

INGREDIENTS

1 cup Almonds (ground)

1/2 cup Cashew nuts

1/2 cup Sunflower Seeds

1 cup Shredded Coconut

1/4 cup Coconut Nectar (or honey)

2 Tbsp Coconut Oil (melted)

1tsp Vanilla Essence

1/8 tsp Sea Salt

METHOD

1. Grind up almonds, cashew nuts, and sunflower seeds in the food processor.

2.  Add shredded coconut, coconut nectar, coconut oil, vanilla essence, and salt to the food processor. Process all ingredients together for a few minutes until the mixture forms a dough.

3.  Roll into balls and then place on a tray.  Press the balls flat into cookies with a fork.

6.  Store in freezer until ready to serve. Please note, once out of fridge these will soften and could become crumbly.

Enjoy with your favourite herbal tea or a green juice. Yum!

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DIVINE GEM RAW TRUFFLES

INGREDIENTS

3/4 Cup Raw Almonds

1/4 Cup LSA

1/2 Cup Raisins

1/3 Cup Raw Cacao Powder

3 tbsp Coconut Oil (cold-pressed)

1 tbsp Tahini

1 tsp Honey

1/8 tsp Sea Salt

1-2 tbsp Water

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METHOD

1) Put Almonds in the food processor, and blend well until finely ground.

2) Tip Almonds into a separate bowl, and add the other dry ingredients.

3) Add all remaining ingredients to the food processor, and blend to form a paste.

4) Add the bowl of dry ingredients to the paste in the food processor, and blend until it forms a bliss ball texture.

5) Roll small spoonfuls of mixture into balls with the palms of your hands.

6) Place truffles in the fridge or freezer to set.

Enjoy!

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ORANGE & FIG BLISS BALLS

INGREDIENTS

6 Figs (soaked)

4 Fresh dates (soaked)

1 Cup Almonds

1/2 cup Sunflower seeds

1/2 cup Coconut

1 x Orange zest

3 Tbsp Coconut Oil (melted)

2 Tbsp Orange juice

1/8 tsp Sea Salt

 

METHOD

1. Grind up almonds and sunflower seeds in the food processor, then transfer to a bowl.
2.  Add figs, dates, orange zest, orange juice, and coconut oil to food processor and process until it forms a thick paste.
3.  Add to food processor the ground almonds and sunflower seeds, coconut, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls and store in the fridge until serving.

Serves 15 - 20 bliss balls (remember to eat in moderation).

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RAW GINGER SLICE

BASE

INGREDIENTS

2 cup Cashew nuts

1 cup Coconut

8 x Fresh Dates

2 Tbsp Coconut Oil (melted)

1 tsp ground Ginger

1/8 tsp Sea Salt

CRUNCH TOPPING

INGREDIENTS

4 Tbsp Coconut Oil (melted)

2 tsp Ground Ginger

1 Tbsp Liquid Honey

METHOD

1. Grind up cashew nuts in the food processor, then transfer to a bowl.

2.  Add dates and coconut oil to food processor and process until it forms a thick paste.

3.  Add to food processor the ground cashew nuts, coconut, ground ginger, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.

4.  Press into a slice tin (lined with paper).

5.  Make crunch topping by adding melted coconut oil, warm honey, and ground ginger powder into a small bowl.  Stir until all ingredients are combined.  Pour over the base.

6.  Place in fridge until ready to serve.

Enjoy! 

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LIME & PISTACHIO BLISS BALLS + HEALTHY CHOCOLATE DIPPING SAUCE

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INGREDIENTS

1/2 cup raw Brazil nuts

1/2 cup raw Pistachio nuts

2 1/2 Cups Coconut 

8 dates

3 Tbsp Lime Juice

1 Tbsp Lime Zest 

5 Tbsp Coconut Oil

Pinch of Sea Salt

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METHOD

1. Add all ingredients except the coconut to your food processor and process until well combined. After a couple minutes, the mixture should form a sticky dough.
2.  Put all the ingredients into bowl and stir in the coconut   (if your mixture is not wet enough, add an extra tablespoon or two of water or lime juice).
2. Shape into balls and roll in crushed pistachio nuts
3. Half dip in raw chocolate dipping sauce (see directions below)
4.  Store in the fridge until serving.

Servings: 15 - 20 bliss balls

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HEALTHY CHOCOLATE DIPPING SAUCE

1/4 Cup Raw Cacao powder
1/4 Cup Melted Virgin Coconut Oil
2 Tbsp Liquid Honey
Pinch Sea Salt

Mix together to form a liquid dipping sauce.

Best shared with friends and family. Remember to eat in moderation. And enjoy x ~

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