The Power of Raw

Summertime – don’t you love it? And summertime is the perfect time to spoil your body, recharge the old batteries and rejuvenate yourself!

I find nothing quite as powerful as a couple of days on raw food,  plant-based, entirely raw dishes, full of all the goodness you need to tune yourself back into vibrant.

Here is how it goes – for breakfast how about some  Creamy Raw Food Oatmeal

Raw food musli

Raw food musli

Or delicious Raw Food “yoghurt” with mango and raspberry coulis

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Or Raw Food Granola made from fresh sprouts and almond creme…

Raw food Breakfast

Raw food Breakfast

For lunch how about Raw Food Sushi served with ginger, garlic sauce.

Ready to enjoy

Ready to enjoy

or Raw Food Pasta with fresh tomato sauce and capers….

Raw Food Fettuccine

Raw Food Fettuccine

or a delicious salad with pomegranate, apples and pineapple 

Salad with pomegranate and apple

Salad with pomegranate and apple

or Raw Food  Veggie Chili with Cashew “Cheese” DSC_0135

And lots of green juice

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And green smoothies during the day

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For dinner Raw Food Curry served with Parsnip “Rice” 

1 red pepper

1 orange pepper

1 zucchini

5 big brown mushrooms

4 spring onions

Wash and finely chop everything – make the curry sauce

Curry Sauce 

2 big  scoops tablespoons of cashew butter

1 tablespoon of chopped fresh ginger

4 dried lime leaves or 2 fresh

1 cup of water

2 tablespoon of soya sauce

1 tablespoon sweet chill sauce

juice and rind of 1 lime fruit

1 teaspoon of Thai red curry paste

Put it all in the blender and blend into a delicious creamy curry sauce.

Raw Food Curry Sauce

Raw Food Curry Sauce

Parsnip “rice” 

Peel 2 parsnips and cut them into smaller pieces – put them in the blender and blend them till they look rice- alike – squeeze a little fresh lemon juice on and a little sea salt.

Serve on a plate with the chopped vegetables – pour over the curry sauce and enjoy!

Raw Food Curry with Parsnip "Rice"

Raw Food Curry with Parsnip “Rice”

 

” What you find at the end of your fork is more powerful than anything you’ll find at the bottom of a pill bottle” – Dr. Mark Hyman

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Tagine Feast

One of the things I love most about winter is slow food! Food that takes love and compassion to prepare and slowly cooks on the stove while the delicious smells of the dish spread throughout the kitchen.

That is for me, the coziest time! Woolen socks, candle lights, some good music, a big pot of tea and I am ready to cook. Today I prepared one of my favorite dishes of all. Tagine – a Maroccan classic. So intense with flavours it is pure joy and well worth the time it takes to prepare. I made two versions, a vegetable Tagine and because it is my husband’s birthday, a lamb Tagine – with Homemade Harrisa Sauce.

Harrisa Sauce:

1/4 cup olive oil

1-3 garlic cloves

3 baked red peppers

1/2 – 1 red chili

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

Freshly squeezed lemon juice

Bake the peppers in 350F for approx. 45min -1 hr. Let them cool and peel of the skin.

Add the de-skinned cooled peppers into the blender – add the garlic, the cumin, the coriander, the salt, the freshly squeezed lemon juice.  Blend into a smooth delicious sauce.

This sauce is so good you might just want to make a double portion 🙂

Harrisa Sauce

Harissa Sauce

Vegetable Tagine

3 cloves of garlic, finely chopped

3 shallots finely chopped

1 bunch of fresh cilantro washed and freshly chopped

4 tomatoes cubed

3 spoonful olive oil

In a tagine dish fry the garlic, the shallots and the cilantro till it is golden – add to the blender and blend it with the tomatoes ( If you are also making the lamb tagine make a double portion of this)

Set aside till later………

Then,

take your favorite veggies and cut them into chunks. I used:

one bunch of carrots,

one parsnip,

1/2 head of cauliflower,

1 eggplant

1 zucchini

chop the veggies and set them aside

1 can of chick peas – drained and rinsed

Then

Chop 1 shallot

finely chop some fresh ginger so you have 2 spoonful.

3 tablespoons of olive oil.

Heat the tagine dish again, add the olive oil, the shallot and the freshly chopped ginger – saute. Then add the veggies, saute them all and add 1 stick of cinnamon and 1 spoonful of ground cumin.

Add the tomato/ cilantro/ garlic/ shallot mixture and 1 cup of vegetable broth. Add the lid and cook gently over slow heat for 30-45 min. Half way through, add the chick peas.

Serve with the Harrisa Sauce and perhaps with a bit of yoghurt that has been stirred with some freshly squeezed lemon juice, some sea salt and some freshly ground pepper – like this

Vegetable Tagine

Vegetable Tagine

 

Lamb Tagine

1 kg of lamb shoulder

3 garlic

3 shallots

1 bunch of fresh cilantro

3 spoons of olive oil

4 tomatoes or a can of chopped tomatoes

In a hot tagine dish or Dutch oven – saute the shallots, the garlic, tomatoes and the cilantro – add into the blender and blend into a smooth sauce – set aside

Fresh Tomato Base

Fresh Tomato Base

spice mix

1 teaspoon nutmeg

1 teaspoon cardamom

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon cumin

Delicious mix of spices

Delicious mix of spices

Mix well together to be used as the spice on the lamb – when it has been browned.

Now cut the lamb shoulder into cubes – brown well  in a hot tagine/Dutch oven, add sea salt, freshly ground pepper and the spice mix – I used 3/4 of the spice mix – you may want to use it all.

Now add the tomato mix along with 1 cup of broth – cook for about 1 — 1  1/2 hr  or until the meat is tender.

Serve with cilantro, lime, yoghurt stirred with freshly squeezed lemon juice and some of that delicious Harissa sauce.

Lamb Tagine

Lamb Tagine

Enjoy!

Have a great weekend!!