Serves 2
Ingredients
For the rice
140 g mixed Thai rice
1 tbsp tamari or coconut aminos
1 tbsp olive oil
3 springs of green onions chopped
For the jackfruit sauce
1 can young jack fruit meat
1 tbsp korean gochujang pepper paste
1 tbsp coconut sugar
3 tbsp freshly grated korean pear
1 tbsp freshly grated ginger
3 garlic cloves minced
1 tbsp olive oil
1 tbsp sesame oil
3 tbsp tamari
2 tsp sesame seeds to sprinkle
For the broccoli
200 g broccoli
1 tbsp olive oil
2 tbsp water
3 garlic cloves minced
Instructions
1. Cook your rice according the instructions on the package, lastly add the coconut aminos and olive oil. Using a fork, make fluffy.
2. In a pan whisk together grated ginger, garlic, pear, tamari, gochujang, coconut sugar, olive oil and sesame oil.
3. Pull the jackfruit with your hands. Add to the marinade and fold in until jackfruit is fully immersed in the sauce.
4. Heat a non-stick pan to medium-high heat. Put the jackfruit in the skillet.
5. Cook for about 3-4 minutes. Flip over letting it brown a bit, about another 3-4 minutes.
6. Transfer your rice and jack in the bowls. Sprinkle some sesame seeds.
7. Heat your pan again, add the olive oil and water, place the broccoli. Cook at medium-heat heat for about 3-4 minutes. Serve your broccoli with jack and rice. Sprinkle green onions on top. Enjoy!
Ingredients for the peach mixture
500 g ripe peach, cored
80 g coconut sugar
1 tsp cinnamon powder
1/2 tsp clove powder
1/4 tsp nutmeg powder
1 inch fresh ginger, minced
50 g raisins, soaked 1 hour
30 g pecans, soaked 8 hours and rinsed
20 g gluten-free rolled oats
Instructions
1.Roughly chop your peach and toss into a bowl with the rest of ingredients.
2.Let it sit to marinate while you make the dough.
Dough
1 tbsp coconut oil melted
1 tbsp psyllium husk powder
60 g maple syrup
100 g water
120 g almond flour
30 g coconut flour
40 g gluten-free oat flour
Instructions
1. Blend the almond flour, coconut flour, psyllium and oat flour together.
2. Add the rest of ingredients and knead with your hands to make a dough. Allow to set for a few minutes before rolling the dough.
3. Divide the dough into 3 balls, dust them with almond flour and place it between two pieces of parchment paper.
4. Using a rolling pin, roll it into a round, about a 1/4 inch thick.
5. Peel it off the paper and place on a new paper. Repeat with the rest of the dough.
6. Place about 3-4 tbsp of the peach mixture into the centre of the dough rounds and then form the dough up around it. Pinch it lightly to seal it.
7. Drizzle some of the leftover juices, if there are any, over the galettes. Dust some rolled oats and desiccated coconut if desired.
8. Dehydrate for 6-7 hours at 46 C, remove from the paper and place onto mesh for an additional 2 hours or until the crust is dry all round and the peach mixture is looking cooked.
9. Serve immediately with your favourite raw ice cream.
According to the Trade for Development Centre, only 3% of cashews sold on the world markets are Fair trade certified.
The process of cashews:
Women collect yellow cashew fruits in the southern countries, especially India, Ivory Coast and Vietnam.*
Once harvesting, the nuts have to be cut in half with special equipment. From that point, all of the work is done entirely by hand.
Women have to separate the actual nut from the skin, which contains toxic oils that burn skin and damage the eyesight. Unfortunately they are usually not provided with safety equipment such as gloves due to cost-cutting measures, which expose them to these toxins and influence their health.
In India meanwhile, the Daily Mail reported last year how,
“Burns are a fact of life for up to 500,000 workers in India’s cashew industry, nearly all women. They are employed without contracts, with no guarantee of steady income, no pension or holiday pay. Many don’t even get gloves, and if they did, they probably couldn’t afford to wear them. Gloves would slow their shelling down, and they are paid by the kilo.”
If we want to eat cashews and avoid value chains built on the back of human misery, we have only one option: pay more and get the fair trade one. Another option is to choose other nuts which are local or traveled shorter distances with less exploitation.
We love using oat milk as it is the least environmentally- and socially-problematic of the plant based milk alternatives.
*According to FAOSTAT figures reported by factfish, in 2017 world total production stood at 3,971,046 tons, of which Vietnam (863,060 tons), India (745,000 tons) and Ivory Coast (711,000) account for 58.3%.
Photograph: Maja Vujic
A delicious orange-flavored raw condiment. This can be used as a planting element, topping or dessert sauce for various desserts, such as ice cream, or blended with plant milk and ice cream to make a chocolate milkshake. So easy to make and delicious! Flavour it with whatever you want. Ensure you will use a food grade essential oil.
Ingredients
30 g coconut oil melted
1/4 raw cacao powder
1/4 cup coconut sugar powdered (grind in the coffee grinder beforehand)
3 drops wild orange essential oil
3 tbsp filtered water
A pinch of salt
Instructions
1. Melt the coconut oil using bain marie method. Transfer to the Blendtec Twister Jar or a high speed blender.
2. Add the rest of ingredients over the coconut oil.
3. Blend well. Ensure coconut sugar is blended enough to remove any grainy texture.
4. Process until emulsified and has thickened.
5. Pour into a squeeze bottle to use immediately. Otherwise keep in the refrigerator. Let it sit at room temperature before using.
Ingredients
1 batch raw gianduia (recipe from our Gourmet Raw Cakebook)
1 batch raw chocolate sauce
1 batch raw chocolate cookies
Fresh black mulberries
Edible gold powder
Instructions
1. After full dehydration process, allow to cool the raw chocolate cookies at least 30 minutes, then place in a high speed blender or food processor. Blend until powder or slightly sandy. Place 2-3 tbsp chocolate cookie soil on the plate.
2. Place the gianduia quenelle on the top of soil.
3. Pour some raw chocolate sauce next to the quenelle. Dust some gold powder, sprinkle black mulberries. Serve immediately.
Sukkari Dates which means ‘the sweet one’ has distinctive yellowish skin of acorn-shape and because of the crystallised sugars they contain can be slightly crunchy also soft. These golden dates are larger than Deglet Nour dates, with all the softness and caramel-like flavour of Medjools! They are characteristically very sweet, and more succulent than standard dates. So we can say that sukkari dates are perfect to make date caramel.
Make sure you will use fresh dates for this. If your dates are dry, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, raw caramel-like consistency.
If you want a thicker consistency, reduce the water content in the recipe.
You don’t need to peel off their skins, do not waste them, their vitamins are right there! If you have a good blender and use slightly warm water, you will get a very nice consistency.
Ingredients
120 g fresh sukkari dates (weight after seeds removed)
75 ml filtered water
1 tbsp lemon juice
2 tbsp coconut sugar
1 tbsp coconut oil
1 tsp tamari or miso
1 tbsp tahini
1/8 tsp licorice salt from Saltverk (or use pink himalayan salt)
Instructions
1. Place the dates and water in the Blendtec Twister Jar or a high speed blender. Blend until paste.
2. Then add the rest of ingredients. Continue to blend until silky smooth.
3. Transfer mixture in a glass jar. Store in the refrigerator until use. You can use as a chocolate filling or in your desserts.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 9-24 hrs dehydration
INGREDIENTS
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour
1/2 tsp cinnamon powder
1/4 cup desiccated coconut
2 tbsp raw coconut sugar
1/4 cup dried raisins
1 tsp orange zest
2 tbsp maple syrup
2 tbsp unroasted almond butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt
1/4 tsp baking soda
INSTRUCTIONS
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the raisins.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough as you want. (6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 9 hours for a soft cookie to eat immediately, or dehydrate at least 20-24 until fully dried for storage. Flip the cookies every 3 hours during the dehydration process.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
One of our pantry staples in our raw kitchen we’ve invented last year – raw chocolate soils are great way to give your deconstructed desserts a wow and accompany sweets! You can pair it with any of quenelles, domes, cubes or much more.
For sandy granulated texture, process the cookies once at a time.
Storage: This have a long shelf life. Keep in mason jars in the refrigerator up to 2-3 months.
Ingredients
1 batch of raw chocolate cookies
Instructions
Place the cookies in the food processor, process until you get desired texture of crumbles.
Place in the mason jars. Keep in cool place to use in your dessert recipes later.
If you loved this recipe, you might be also interested in our cookbook “Mad About Raw: Exclusively Designed Raw Food Recipes.”
Ingredients
10 bell peppers
2-3 tomatoes
300 g gluten-free rolled oats
1 large onion
2 garlic cloves minced
2 tbsp olive oil
1 tbsp sumac
1 tbsp freshly chopped rosemary
2-3 tbsp tomato paste
1 cup water
Salt to taste
Chopped fresh parsley to serve
Garlic flavored cashew yogurt
140 g fair trade raw cashews
Juice of whole lemon
1 tsp pink himalayan salt
1 garlic clove minced
1/2 cup water + more as needed
1 tbsp olive oil
Instructions
1. Heat the pan, add the olive oil, onion and garlic. Sauté until gets color.
2. Then add the water, tomato paste and chopped rosemary. Stir well, until everything combines together, oats absorbs the water and you get a sticky thick mixture.
3. Season with salt and sumac. Mix well. Set aside.
4. Cut the lid of bell peppers, remove the core, clean, wash and dry.
5. Cut the skins of tomatoes to make lid for the bell peppers. (Use the rest of tomatoes for your salad later, you can also finely chop and add them into your oat filling if desired)
6. Fill the bell peppers with oat mixture. Top the peppers with tomato lid.
7. Place in a large pot. Cover half of the peppers with water. Put the pot lid on.
8. Cook over medium heat for 20-25 minutes.
9. Serve with cashew yogurt, extra pinch of sumac and chopped parsley.
10. To make cashew yogurt, place all ingredients in a blender, blend until silky smooth. Keep in the refrigerator at least 40 minutes before serving.