- In a mixing bowl, toss the chopped onions, asparagus, green almonds, pepper and a pinch of salt with the red wine vinegar. Set aside to macerate for at least 15 -20 minutes.
- Next, add the capers, parsley and thyme to the bowl with marinated green almonds. Slowly whisk in the olive oil. Add salt and pepper to taste. Enjoy!
INGREDIENTS:
VANILLA DOUGH:
140 g raw cashews or macadamia
40 g coconut flakes
3-4 tbsp maple or coconut nectar
1/2 tsp vanilla extract
1 tbsp cold pressed coconut oil
1/4 tsp licorice salt
RASPBERRY JAM:
100 g fresh raspberry
1 tsp chia seeds
CHOCOLATE COCONUT ICING:
120 g tempered raw chocolate
1 cup desiccated coconut
INSTRUCTIONS:
TO MAKE DOUGH:
Line a 15x15cm pan with non-stick paper. Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add agave, salt and vanilla then pulse until well combined. The dough should come together in a ball.
Press dough into the pan in a thin even layer. Set in the freezer whie making jam and icing.
TO MAKE JAM:
Place the raspberries in a small bowl and place in the dehydrator on low heat and stir until warm and juicy. Turn off the heat and add the chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.
ASSEMBLE:
Using a double boiler, melt tempered raw chocolate. Remove lamingtons from the freezer, dip in the chocolate immediately. Using a praline fork, move them on the parchment paper and let cool for 10 minutes then place in the refrigerator to set for a hour before serving.
Ingredients:
350 gr. broad beans
1 large head artichoke
1 large red onion
2 large garlic cloves
1 large carrot
2 tbsp olive oil
750 ml. vegetable stock or water
Salt & Pepper to taste
Method:
1. Clean and cut onion, garlic and carrots. Place in a large pot. Cook with a little olive oil until soften. Then add vegetable stock.
2. Clean artichoke leaves till you reach the heart. Then cut in half vertical, clean fuzzy center with a teaspoon. Keep them in lemon water until use to avoid getting darken.
3. Transfer artichoke leaves to the pot with vegetable stock (or water) and other vegetables .Bring it to boil then simmer for 30-35 minutes.
4. Let it cool down for 20 minutes and strain through a fine strainer. Remove leaves.
6. Peel the skin of the broad beans one by one. ( can be done overnight)
7. Add artichoke hearts and the artichoke stock in a stock pot bring it to boil and simmer until artichokes are tender.
8. Add broad beans to the pot and cook until very soft. Be careful not to overcook them. Otherwise, they lose the bright green color. We want them bright and vibrant.
9. Blend them until smooth, adjust seasoning. Add some lemon juice if desired. Cook for 2-3 minutes. Divide between bowls. Decorate with scarlet cress, basil flower, gangnam tops or whatever you prefer. Enjoy!
To serve with crackers:
Ingredients:
45 gr. flax seeds freshly grounded,
15 gr. white sesame seeds,
10 gr. poppy seeds,
15 gr. chia seeds,
15 gr. sunflower seeds,
Salt and pepper to taste
120 gr. warm water
Method:
1. Mix all ingredients in a large bowl and add 125 ml. boiling water and mix well. Then let it rest for 15 minutes until absorbs all water.
2.Place the dough in between two baking paper and roll it evenly. It should be around 5-6 mm thick. Avoid making it too thin otherwise they crack during baking.
3. Remove the baking paper on top but keep the one underneath. Cut into long pieces.
4. Bake at 175 °C for about 8-10 minutes or until completely dry and crispy.
For garlic confit and avocado cream to decorate crackers:
Garlic confit ingredients:
70 gr. garlic
100 ml. olive oil
2 spring onion chives
1 spring thyme
Method:
1.Place all ingredients in a sauce pot. Bring it to simmer but not boil.
2. Simmer at the lowest heat possible for about and hour. Garlic should be very soft but not caramelized.
3. Let it cool down. Strain the confit garlic but keep the oil. Mash garlic, transfer into a pipping bag. Decorate your crackers with little drops.
Avocado cream:
1 ripe hass type avocado
1 tbsp pickled jalapeno
1/4 tsp salt
1 shallot
Method:
Transfer all ingredients into your blender. Mix well until smooth. Transfer to a pipping bag, leave little green drops on the side of garlic confit drops.
Decorate your crispy cracker with gangnam top leaves, scarlet cress if desired.
Salad Ingredients:
2 heads endive chopped
4 cups purslane
1 cup radish microgreens
1/2 cup scralet cress
4-5 fresh physalis halved
Hemp hearts for topping (optional)
1/2 cup gangnam tops (optional)
White violet flower (optional)
For the vinaigrette:
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tbsp red wine vinegar
A pinch of salt and pepper
Method:
1. To prepare endive for salads, first remove the dense, crunchy core: Using a paring knife, halve the endive lengthwise and make two angled cuts along the outside of the core. Pull out and discard the core, and then slice. Place in a large bowl.
2.Wash your purslane, gangam tops and microgreens. Transfer to the bowl.
3. Add vinaigrette ingredients into a small bowl. Whisk well until well combined.
4. Toss with greens and top with hemp hearts and physalis.
Ingredients:
120 gr. green almonds thinly sliced
1/2 bunch baby asparagus sliced thinly
1 medium red onion thinly sliced
2 tbsp red wine vinegar
2 tbsp pickled capers
A pinch of salt and chili pepper to taste
1 tbsp olive oil (optional)
1/4 bunch fresh thyme chopped
1/4 bunch fresh parsley chopped (optional)
Directions:
Ingredients:
1 bunch meadow parsley (3 cups)
A handful of raw almonds
1 lemon juice
1/2 tsp sea salt
3-4 tbsp olive oil or more if you need
3-4 garlic cloves
Freshly ground black pepper ( optional)
Instructions:
1.Pulse almonds in a food processor until smooth. Add meadow parsley, lemon juice, garlic, oil, and salt; process until smooth. Season pesto with pepper.
How to enjoy:
1.Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
2. Top your pesto on crispy breads.
3. Add to your salads, season with pepper and vegan parmesan if desired.
STORAGE: Pesto can be made 5 days ahead. Cover surface directly; chill.
Ingredients:
2 pink grapefruit peeled, cut into chunks,
2 avocados peeled, cut into chunks,
1 fennel bulb thinly sliced,
Raw vegan parmesan to sprinkle (optional but recommended)
Sprouted amaranth, peas, broccoli & violet ( optional to decorate)
Dressing:
2 tbsp lemon juice
1 tbsp extra virgin olive oil,
2 tbsp minced shallot,
1 tbsp balsamic vinegar,
1 tsp mustard (optional),
1/4 tsp salt
1/4 tsp ground black pepper
Instructions:
1. Combine the fennel, avocado, grapefruits and greens in a large bowl or plate.
2.Add all of the dressing ingredients into a bowl, whisk well until smooth.
3.Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper, top with vegan parmesan. Enjoy!
“Green & Awake: GOURMET RAW” is a delicious invitation to eating living foods, with a creative twist – inspired by the fact that in nature nothing is perfect and everything is perfect as it is.
This book is about connecting with your higher self and the world around you with the high vibrational raw plant-foods that you eat.
From raw pizza, pasta, wraps to crackers, breads, spreads, dips, sauces, soups, salads, cheeses, smoothies, cookies, cakes, GOURMET RAW is featuring over 140 raw vegan creations packed with “how-to pages”. Every creation is not only nourishing for your body but all are incredibly delicious!
Whether you are a raw food professional, beginner and curious or just simply want to eat healthy gourmet food, this cookbook is a must-have cookbook for every kitchen library, because with so many overcomplicated aspects of our lives, it’s refreshing to pare down and create simple gourmet raw meals which are still bursting with the flavor.
Buy printed copy of Green & Awake: Gourmet Raw Cookbook via Amazon
Kindle version is also available now, only 9.99 USD!
Get your copy via our sales channels below!
Semla buns dough:
1 tbsp chia flour + 3 tbsp water
150 g almond flour
50 g coconut flour
110 g medjool dates
1 tbsp coconut oil
1/2 tsp ground cardamom
1/2 tsp vanilla powder
a pinch of salt
In a small bowl, mix chia flour with water, let it rest for 5 minutes. Then transfer to a food processor.
Add almond flour, coconut flour, dates, coconut oil, cardamom, vanilla powder and salt in the food processor and process until you have a dough.
Divide the dough into 9-10 equal pieces and roll into balls. Cut off the top of each bun, it will be your lid. Remove the inside of balls using a small teaspoon. Set the inner dough aside, we will use it for almond cream.
Dry buns with the lid in the food dehydrator at 42 degrees for 8-10 hours.
Almond Paste:
Inner part of semla dough
2-3 tablespoons almond milk
3 tablespoons raw agave syrup
1 drop of bitter almond extract
Place inner part of the semla in the food processor, add the rest of ingredients for almond paste. Blend well. Add more almond milk if you think it is needed. Pour the almond paste in a pipping pag. Set aside.
Matcha Cream:
140 g cashew nuts, soaked for at least 3 hours
80 g coconut cream ( I use Garant Kokosgrädde , no water inside, just thick cream)
1 tbsp coconut oil ( for more intense texture use 2 tbsp cacao butter instead of coconut oil)
1 tbsp cacao butter
2-3 tablespoons agave syrup
2 tsp matcha powder
1 tbsp lemon juice
1/2 tsp vanilla powder
A pinch of licorice salt
Mix cashews, coconut cream, coconut oil, agave syrup, matcha powder, vanilla powder and salt in the blender. Pour up in a bowl and keep in the freezer until it solidifies slightly. Take out and whisk well. Transfer in a pipping bag. Set aside.
Essential tip for whisking:
To make it perfect every single time, you must start cold. Then go high.
That’s it. That’s the trick. It’s sounds simple, but it’s so important.
Start Cold
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Go High
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
No fussing about with it, no testing. You’re done!
Decoration:
120 gr. tempered raw chocolate ( melted at 42C)
(I make my tempered raw chocolate from scratch, the recipe can be found in our “Gourmet Raw Cakebook“ but if you want a quick solution, simply use Sacred Chocolate, their source is trustworthy or your other favorite raw chocolate)
Assemble:
Dip the lid and top half of the bottom of the chocolate bun in the melted raw chocolate and place into the fridge to set.
Fill the bun with the almond paste first then add matcha cream using wilton 2D nozzle. Put chocolate-covered lid on top and dust with matcha powder.
Keep in the refrigerator for a hour before serving.
Enjoy!
Ingredients:
1 medium head cauliflower (approx. 550 gr),
2 leeks,
5-6 garlic cloves,
4 tbsp olive oil,
3-4 fresh sage leaves,
1/4 tsp white pepper,
600 ml water
Crumble Topping:
4 tbsp pine nuts,
2 tbsp walnuts,
1 tbsp nutritional yeast
6-7 sage leaves,
2 tbsp olive oil,
A pinch of salt and black pepper
Method:
1. Cut leeks into small pieces, add in a large pan. Add some olive oil and fry until golden. Add garlic and sauté for 3 more minutes. Then add fresh sage, salt and pepper.
2. In a large pot, cover cauliflower with water and bring to boil until soften. Then strain and transfer to a high speed blender.
3. Transfer mixture from pan to food processor. Add some water depending on your blender and how liquid you like. I added 600 ml water.
4. Blend mixture until silky smooth. Then transfer to a deep pot. Taste it, if it is too thick, then add more water and salt. Then cook for 3-4 minutes on medium heat.
5. To make the Pine Nut crumble, place all ingredients expect olive oil into a small food processor. Pulse several times until it is roughly chopped. Heat olive oil in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
6.Divide soup among bowls and sprinkle with the pine nut crumble.
