Fab Friday Giveaway | Better Raw Rawfood 101 DVD
Happy Friday! Any exciting plans for your weekend?
We had a Harley Davidson rally here on the compound yesterday which happens every year, and it’s the closest thing we have to a festival as our friend’s band played with their heavy metal/rock band for 45 minutes at the cricket ground.
It’s pretty much a family day with food vendors, jumping castles and other entertainment, so it was lovely to get out and about.
Our friend Chris, who is a wonderful photographer, and has taken some great shots of my tasting events, happened to snap this quickie of Manus and I (without his hearing protection which we had for when the band played).
Anyway onto some great giveaway news, especially for those of you who are new to raw, or struggling with how to make raw work for you, the gorgeous and talented Tanya Alekseeva from Better Raw in London, has recently brought out this fantastic new DVD called Rawfood 101.
I was lucky enough to receive a copy last year just in time for Christmas, along with some other raw food personalities like:
Matt Monarch from The Raw Food World
My friend Amber from Almost Vegan
And Matt’s wife Angela from Raw Reform, just to name a few!
Tanya’s DVD is concise, easy to follow and full of useful tips and tricks on easy raw food dishes and techniques for the newbie to raw food.
Plus she is the picture of what raw food health can and does look like!
Yesterday for lunch I had her chia seed crackers topped with her tangy sauerkraut and had to fight Manus for the crackers – they are tasty on their own too!
Tanya and Better Raw have teamed up with Girl on Raw to offer one lucky reader their own copy of Rawfood 101 to add to their raw food collection, but if you can’t wait and need to grab your own copy NOW you can order your own here for £15.99 (approx. US $25).
To be in the running to win your very own copy of Rawfood 101 all you need to do is comment below and tell us why you want to win your very own copy of Rawfood 101.
For a bonus entry, you can go to facebook here and tag yourself in on the Better Raw Rawfood 101 photo!
Entries are open worldwide and will close at midnight GMT Sunday 5th Feb, so get your entry in now before it’s too late!
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Making Raw Food Simple
Morning! Happy humpday to you!
Lately, I’ve been eating a little more simply with my raw foods, because so often I feel the need to make more gourmet complex dishes for showcasing here on the blog, or I am in the theme of making more transitional foods especially when in the thick of doing my classes as what I usually teach is the impressive dishes on how to make raw food more appealing. Plus it is what I am trained in.
But as I’ve mentioned before, usually the longer you have been interested in raw foods, the more simplistic your tastes become, and spending hours to process, dehydrate, juice etc for every.single.meal. becomes a little tiresome.
So I’m going to start focusing on more simple, quick, tasty and easy raw food meals and dishes over the coming weeks, as for the month of February I will be very busy with the delivery of my classes, and will most like want to eat as basic as possible.
Yesterday I stocked up on plenty of fresh fruit and vegetables – love that feeling of knowing I am all stocked up and can go shopping in my own pantry!
But before I put all my new produce away, I cleaned out my fridge of all the older produce and made some ‘clean out the fridge juice’
A mix of broccoli, green cabbage, carrots, celery, zucchini, apples, pineapple & lime.
Then I chopped up some vegetables for marinating. Oh so good.
Cauliflower, tomatoes, green onions, zucchini, marinated in olive oil, juice of one lemon and Himalayan/Celtic sea salt to taste. Mix it through with hands and let marinate for about an hour. Juicy and yum.
For those of you who missed it, check out my soul sista Kristen Suzanne’s article cost cutting with a raw food diet on One Green Planet here.
Have you got any raw food simple recipes or ideas to share?
Or any ways to use up old produce?
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Recipe | BLT **RAW**
Well howdy!
Sorry to disappear on you like that, but between being in the kitchen plenty coming up with new recipes, testing old ones, planning my raw food launch and classes which begin next week and a slight emergency involving our little munchkin – all is well now thank goodness! I’ve just found it difficult to get on line to share my raw BLT I promised to you!
Anyway plenty of you guessed all the components, but here’s how I made my scrumptious raw BLT last week.
BLT **RAW**
Onion Bread (otherwise known as farty bread!) – recipe here
Zuchinni & Dill Hummus
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Ingredients:
2 cups of peeled & chopped zucchini 1/4 cup of lightly packed dill 3 Tbsp tahini 1-2 garlic cloves 1/4 tsp sea salt/Himalayan sea salt 3 tsp lemon juicePlace all ingredients in a food processor fitted with the S blade and pulse until well combined but still a little chunky. Even with garbanzo/chickpeas, the tahini gives it the hummus taste. Personally I don’t like raw chickpeas even when sprouted, I’d rather eat them cooked only, so this recipe is a delicious 100% raw hummus without using chickpeas. |
Eggplant Bacon: Used a variation of the recipe I learnt at culinary school but you can also find a delicious version from Gena here and also another in Matthew Kenney’s Everyday Raw recipe book here
1 large eggplant (I used about 6 miniature ones from our CSA box) thinly sliced lengthways
1 T himalayan or celtic sea salt
1/2 dried chipotle chili soaked for 1 hour – keep soak water – if you don’t have chipotle chilli you could supplement with 4 drops of liquid smoke (this is what I used)
2 T maple syrup
2 T olive oil
1 T tamari
2 T apple cider vinegar
1/2 tsp paprika
1/2 tsp cumin
Place eggplant slices in a large bowl and toss in the sea salt and set aside for 2 hours.
Blend all remaining ingredients into a marinade.
After 2 hours, squeeze eggplant gently to remove as much liquid as possible and place in a fresh bowl. Cover with marinade and set aside for another hour.
Spread slices across the tefflex sheet and dehydrate for 24 hours on 115′F or until crispy like bacon.
When all components are complete then pile up your bread however you like your BLT. Here’s how I did mine
Oh yeah and don’t forget the fresh tomato and lettuce!
Recipe | Rocket Walnut Pesto **RAW**
Howdy everyone! How has your humpday been?
Well it’s the start of our weekend here now and lucky us, we get a long weekend, with the work week starting back on Sunday not the usual Saturday, so tomorrow we are off to Bahrain for some fun, dancing and chilling by the pool.
Today I was busy finalising the finishing touches on my upcoming Raw Food Classes in February/March, so if you are based here in the Eastern province of Saudi, then you might want to have a look at what I’m offering – I’m offering a couple of new classes including Chocolate Masterclass and Dehydrator Fun! Check them out here!
Also, as I am heading home to Brisbane, Australia late March/April I thought it could be fun to organise a meet-up with other healthy living bloggers/business owners in the region (to put some faces to the names we deal with regularly online) so if you want to be involved, why not register your interest here, no obligation to meet up, just thought I’d put feelers out to see if people were keen.
Tonight’s recipe is based on some more of the ingredients I’m trying to put to good use from the CSA box, and again, it’s another hit. I totally want to marry myself for coming up with this goody!
For my American friends – Rocket is what you call Arugula for translation purposes!
Rocket Walnut Pesto **RAW**
2 cups of lightly packed rocket
2/3 cup of walnuts
2 tsp lemon juice
2/3 cup of nutritional yeast
1/4 cup + 2 T extra virgin olive oil
4-6 cloves of garlic (depending on how garlicky you like your pesto. Also if you are not eating straight away, raw garlic tends to become stronger the longer is sits in a recipe, so bear this in mind. Myself, I’m a garlic monster!
1/4 teaspoon of Himalayan/Celtic sea salt
Place all ingredients, in your food processor fitted with the S blade and pulse until all ingredients are well combined but still chunky.
Will store in an airtight container for up to one week.
I love it on spiralised zucchini which I dress lightly in a pinch of salt, lemon juice, and extra virgin olive oil. If you don’t have a spiraliser you can use an ordinary vegetable peeler to peel strips or else a julienne peeler which works in a similar way, but the strips end up julienned. Just watch your fingers!
I mixed through some delicious sweet organic cherry tomatoes from our CSA box. PERFECTION!
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