If you’ve been following me on facebook or twitter these last week or so, you’ll know I’ve been creating a Raw ‘storm’ in the kitch! And if you are not following me, why not?

Here’s another recipe I put together, with plenty more to come.

For the rest of the week, I’ll be planning a Raw Food Basics workshop I am conducting on the weekend to two lovely ladies I met last week. It’s really fun to meet other people who love eating this way as much as you do (or are at least a little curious!)

Oh and I want to play around with a few holiday recipes too, because it seems Christmas has just crept up on me this year!

How are you planning to celebrate your Christmas food wise? Are you going to try and healthify your favourite dishes or will you just indulge and make up for it afterwards?

Rocket, Pear & Parmesan Salad

Ingredients:

1 bag of rocket (arugula)

Pine Nut Parmesan

3/4 cup of chopped red capsicum

1/2 cup of pine nuts

1/2 cup of cashews

1/3 t of tumeric

1/2 t sea salt

juice of 1 lemon

Process all ingredients in food processor fitted with the S blade, until well combined (scraping down sides if required.)

Spread the mixture on an excalibur paraflexx sheet or baking sheet to about 5mm in thickness and put in dehydrator on 140°F  for 1 hour then turn down to 115°F until crispy (approx 7-10hours).

When the mixture is pliable you will want to move it gently onto the mesh sheet to ensure even flow of air to crunch up.

Caramelised Pears

3 whole pears sliced thinly using mandoline or 3 in 1 Turning Slicer

1 cup of packed dates (pitted)

1 cup of water

dash of lemon juice

pinch sea salt

Blend all ingredients save for pears in high speed blender into a paste.

Cover sliced pears in date mixture

and spread the date covered pears on a paraflexx sheet and place in the dehydrator on 140°F for 1 hour then turn down to 115°F until crispy (approx 7-10hours). Try and keep pear pieces apart to ensure the air flows evenly over each piece.

Orange Dressing

1/3 cup of freshly squeezed orange juice

3T olive oil

2 t apple cider vinegar

pinch of sea salt and black pepper

Blend (or shake in a jar) all the ingredients immediately before dressing the rocket.

Garnish dressed rocket with cararmelised pears and pine nut parmesan, serve

Here served with my Zucchini Spaghetti & Marinated Mushrooms

Don’t forget about the Robins Kitchen giveaway for Australia based readers only (sorry guys). It closes this coming Friday so if you haven’t entered yet, here’s your chance!

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