
Time – 12 hr soaking + 15 min prep.
Serves – 2
Ingredients:
90 g wild black rice ( blackened or wood-parched)
1 cup pomegranate seeds
1 large tomato
1 large red bell pepper
1/4 cup fresh mint leaves
1/4 cup fresh mint leaves
1 cup fresh parsley
1/2 cup fresh dill
1/4 cup green onions Juice of 1 whole lemon Salt and pepper to taste
Instructions:
Place the wild black rice in a pot, cover with water. Let it soak at least 12-14 hours or overnight. Then rinse well. Eating any other rice raw is not recommended. Black rice blooms when soaked overnight, and this is why it can be eaten raw. The hard outer shell of the black rice (also known as the hull) will bloom during overnight soaking. Blooming means the rice softens and the hull breaks open exposing the innards of the rice as if it were cooked. So even though it’s raw, it has the texture of being cooked.
Chop your herbs finely, cut the red bell pepper and tomato into small cubes.
In a large mixing bowl, mix all bloomed rice with the rest of the ingredients together. Give them a good toss. Taste, adjust the salt and pepper.
TIPS – You can also use cooked quinoa or rolled oats in the place of black wild rice, if you prefer.
If you loved this recipe, you might be interested in our GOURMET RAW cookbook.

Serves: 3
Time: 15 minutes
220 g padróns
1 tbsp olive oil or vegetable broth
2-3 garlic cloves halved
A good pinch of Malden salt
Instructions
1. Wash and dry your padrón peppers, leaving them whole.
2. Heat some olive oil in a large pan. (A cast-iron skillet is the best way to blister padróns as it holds heat evenly.)When the oil is hot, add the peppers and halved garlic in a single layer and cook a couple minutes either side until they become slightly shriveled and brown in patches.
3.Keep on a high heat; turning occasionally until their shiny skins are wrinkled and blistered.
4. Once done, remove from the heat. Serve warm with a good pinch of salt.



Fresh cacao fruit packed with iron, magnesium and antioxidants tastes so far away from chocolate you are used to eat in chocolate form. The white cacao fruit pulp surrounding the beans is pretty delicious when blended in smoothies or raw cakes, it has a wonderful complex fruity flavor, sweet and tart, with hints of citrus. But when people make commercial chocolate, they discard the pulp and only use the beans. If you have cacao fruit, you can enjoy the fruit pulp and cacao beans together. Do not waste it!
You can also make cacao juice from the pod, it doesn’t have an intense chocolate taste. It tastes zestier and more floral.



Cacao Fruit Banana Smoothie
Ingredients
6-7 pieces whole cacao (with the white pulp) from the pod
1 cup frozen banans
1/8 tsp cinnamon powder
A pinch of pink himalayan salt
Instructions
1. Place everything in a high speed blender. Blend everything. Consistency should be thick and somewhat hard to blend, use tamper if necessary.
2. Top with raw cacao nibs from the pod, sliced bananas, coconut chips or any toppings you like. Enjoy!

Serves: 6
Time: 15 minutes prep + 20 minutes cooking
Ingredients
1 kg peeled cleaned pumpkin chunks
250 g leeks
1 large red onion
6 garlic cloves
1.5 lt filtered water + more as needed to thin
2 tbsp olive oil or vegetable broth
1 tsp cinnamon powder
1 bay leaf
2 tbsp dried juniper berries
1 tsp yellow or black mustard seeds
1 tsp cayenne
Salt and pepper to taste
Lemon wedges to serve
Sauted kale to serve
Instructions
1. Peel, chop and add the leeks, onion, garlic cloves in a deep pot. Add olive oil or vegetable broth to saute for 2-3 minutes on medium heat.
2. Then add the pumpkin chunks. Continue to saute for another 2-3 minutes.
3. Then add the water, bay leaf, juniper berries, mustard seeds, cayenne, salt and pepper.
4. Cook for 20 minutes or until pumpkins are soften enough.
5. Once done, remove bay leaf from the pot. Transfer mixture in a high speed blender (I use Blendtec Wide-side jar). Add the cinnamon, salt and pepper.
6. Blend on soup mode, until silky smooth. Taste and check the consistency, adjust if needed, add more water or salt.
7. Divide between bowls, serve with sautéed crispy kale and lemon wedges.


Ingredients
1 ripe avocado (160 g weight after skin and seed removed)
1/2 cup coconut cream
2-3 tbsp coconut milk as needed for consistency
2-3 tbsp maple syrup according to your taste
2 tbsp raw cacao powder or carob powder
A pinch of salt
5-6 drops of doTERRA wild orange essential oil (optional)
1 cup rawnola or granola of your choice
Instructions
1. Peel and remove the seed of your avocado. Add to a food processor.
2. Pour the coconut milk and coconut cream over the avocado, process until smooth.
3. Then add the maple syrup, raw cacao, salt and essential oil if you will use. Process again until you get silky smooth mousse.
4. Divide granola between jars. Pour 2-3 tbsp mousse over the granolas.
5. Add some more granola. Then divide the remaining mousse between jars.
6. Top with granola if desired.
7. Chill at least 2 hours before serving.
Storage: It can be stored in the refrigerator up to 3 days.
Granola recipe from our FOOD WE LOVE cookbook.
Raw version (Rawnola) can be found in our MAD ABOUT RAW cookbook.


Ingredients
1 cup rice flour
1 cup almond flour
1 cup tapioca flour
1/2 cup buckwheat flour
1/4 cup olive oil
1 tsp pink himalayan salt + more as needed
Water as needed to knead
White
3 tbsp vinegar of your choice
Brown
1 tbsp miso paste
Orange
1 tbsp korean pepper paste
1 tbsp dulse flakes
Instructions
Mix all ingredients with just enough water to blend and knead with your hands. Divide mixture into three equal pieces. Season each piece with different flavors as given above, then knead again until you get a smooth elastic dough.. Roll the dough between two parchment papers using a rolling pin. Repeat the process for the rest. Using a cookie cutter, cut in rounds.
Bake at 180 C in the oven for 15-20 minutes or until golden brown. Let them cool at least 20 minutes before serving.


Ingredients
Dry
120 g tigernut flour (can be made with almonds, hazelnuts or any other nuts if desired)
15 g coconut flour (can be replaced with bucking flour)
3 tbsp psyllium husk powder
4 tbsp ground flaxseed
1/2 tsp baking soda
1/2 tsp pink himalayan salt
Wet
150 g zucchini or kohlrabi shredded
75 g medjool dates soaked
1 tbsp lemon juice
Filling cream
1 cup young coconut meat
3 tbsp raw cacao butter melted
3 tbsp maple
1 tbsp lemon juice
1/4 cup beet juice
1/4 cup Irish moss gel
2-3 tbsp freeze dried raspberry powder
1 tsp vanilla extract
Toppings
80 g melted raw chocolate
1/4 cup desiccated coconut
Instructions
1. Peel your kohlrabi, cut into small chunks and add to your food processor. Squeeze the lemon over the kohlrabi. Then add the soaked and strained medjool dates. Process until puree.
2. Add all the dry ingredients. Continue to mix the kohlrabi date puree and dry ingredients together until you have a fine dough that sticks together. If the dough feels wet , add more coconut flour or if feels dry, add more lemon juice.
3. Knead the dough with your hands and divide between 14 equal pieces. Then press them in eclair moulds.
4. Put them on your dehydrator tray, press so that they stand firmly and dehydrate at 42 degrees for about 6 hours or until you feel that they are a little firm on the outside. They should not be too dry but have a core that is juicy. Carefully cut the top off the eclairs. Using a small teaspoon, dig the core out a little. Place the lids and eclairs on the dehydrator sheet, continue to dehydrate for additional 2 hours.
5. To make filling cream, add all ingredients except cacao butter in the blender. Blend until smooth. Then add the melted raw cacao butter. Mix together until the cream is silky smooth. Transfer mixture in a airtight container. Freeze for 4 hours.
6. Once eclairs are done, remove them from the dehydrator. Let them cool for 20-25 minutes. Meanwhile remove the filling cream from the freezer, let it sit at room temperature for a while. Once softened a bit, transfer to a piping bag.
7. Pipe the cream in the eclairs.
8. Melt the raw chocolate, dip the lids in the chocolate. Sprinkle some desiccated coconut or your preferred toppings.
9. Close the lid. Immediately transfer to refrigerator. Let them cool for 25-30 minutes. Then serve!


Serves -8-10 depending on water content of your beets
Ingredients
1 kg raw beetroot
2 tablespoons grated fresh ginger
2 tbsp cinnamon
1 tsp vanilla pod powder
6 dl water
Oat milk to serve
Instructions
1. Peel and cut the beets into small chunks. Add in a high speed blender, pour the water, cinnamon, ginger and vanilla. Blend until smooth.
2. Using a fine sieve, strain the mixture, remove the pulp (pulp can be used for raw crackers or powder. Do not waste, dehydrate to use later)
3. Measure your beet mixture, and add the same amount of oat milk. Heat the latte or pour in a latte machine to make some foams.
4. Serve warm. Dust some freeze dried raspberry pieces on top or use dehydrated pulp for decoration. If you will use the pulp, after dehydration, process in the blender to make powder. Using a sieve dust on the latte.
This recipe is adapted from Naturli Concept Cafe Oslo
Note: The original recipe calls vanilla sugar, we didn’t use. If you need sweetener, just add little bit molasses or maple. You can also follow the original recipe and add your sweetener during the blending process.

“Food We Love” is a new elevated gluten-free, plant-based, multi-functional cookbook to celebrate the healthy way of eating with the food that we love – written by plant-based chef & food designer Nazlı Develi on the belief that using plants in their natural state.
This book shows you that gourmet food can be simple yet delicious – in its purest form, as little processed as possible so you can get the most out of it and its true taste is never masked.
The book concept is based health values and the recipes are made from scratch with everyday ingredients, oil-free, allergy-friendly – free from gluten, yeast, dairy and refined sugar.
You will find almost 100 delicious wholesome recipes inside. The book is divided into four chapters dips, sauces & toppings, sides & light meals, mains and sweets – readers can expect a feel-good clean eating experience with the recipes like crispbreads, healthy condiments, salads with signature dressings and sauces, yeast-free breads, canapés, crepes, pave, panzanella, pizza crackers, tacos, dumplings, risotto, pasta, lasagna, gnocchi, pierogi, soups, galettes, patties, cakes, truffles, puddings, cookies and much more.
“Food We Love” has something for everyone! We want you to play with the trick that makes vegetables cook cleaner, feel healthier, and taste far more flavorful!
Not only recipes, this cookbook will help you free yourself from the bonds of recipes with our tips. So you can develop your own clean recipes at any time and with any ingredients you have on hand.


Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Pages: 199
Paperback Item Weight: 1.03 pounds
Book Dimensions: 8.5 x 0.47 x 8.5 inches
Language: English
Published in February 2022, Copyright All Rights Reserved









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