Easy Peasy

eBook now available for purchase

While taking a sabbatical from delivering raw food classes, I’ve been spending some time putting together a simple raw food recipe eBook.  If you want to know what raw food is all about and want some quick and easy healthful recipes – then this is the book for you!

In this eBook I share with you most of the information I cover in my Raw Food Basics class plus many of the recipes I demonstrate in class.  With plenty of hints, tips and ingredient substitutions, I am sure you will be able to make some of these recipes right away with what is currently in your pantry.

Recipes include: Nut Milk, Simple Smoothies, Nut Herb Pate, Spicy Raw Soup, Gourmet Kale Salad, Asian Stir-Fry, Raw Spaghetti Bolognaise, Chocolate Pudding and Raspberry Cheesecake.

It is a total steal at the introductory price of just $3.95.

Download your copy now!

Purchase eBook Now

Raw Food - 10 Simple Recipes

Raw Food – 10 Simple Recipes

 

 

 

 

 

 

 

 

 

Eat Well.  Be Well.

Ally x

How to Make Raw Almond Milk

Delicious Almond Milk

Delicious Almond Milk

This recipe is simple and so fresh…. I prefer to make almond milk with just almonds and filtered water but this recipe has some ideas about what you can add to the milk.  Take or leave what you like – it is all good!

Ingredients:

4 cups soaked almonds (8 hours soaking)

4 cups filtered water

Optional ingredients:

1 Tbsp vanilla

1 pinch sea salt

1 Tbsp raw honey (or agave nectar)

1 pinch cinnamon

1 Tbsp mesquite powder

Method:

Blend 2 cups of soaked almonds with 2 cups of filtered water then pour mixture through a nut milk bag.  This is where it gets a bit hands on as you will need to ‘milk’ the mixture through the bag and it really is a bit like milking…  Keep the almond meal for another recipe in the fridge for 1-2 days (I will use my left over almond meal tomorrow in my almond bread recipe). Repeat for the remaining almonds and filtered water.

Squeezing the almond milk through the nut milk bag

Squeezing the almond milk through the nut milk bag

You can buy nut milk bags from my ebay account at: http://www.ebay.com.au/itm/171542793140?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1558.l2649

If you’d like to add flavours to the milk – add the ingredients you’d like and blend until smooth.

Almond milk keeps in the fridge for quite a few days – it is great in smoothies, ice creams and desserts.

Enjoy!

Ally x

Deconstructed Raw Brownie

Deconstructed Raw Brownie

Deconstructed Raw Brownie

With my first Just Desserts class coming up on 9th November I’m spending some time to tweak a few recipes and whiz up some newbies…

… how does this Deconstructed Raw Brownie look?

Based on a couple of previous recipes – I think this one has come out pretty good 🙂

Check out my previous recipes to put this one together… or come along to Just Desserts and get the latest version 🙂

Chocolate pudding

Raw Brownie

Eat Well. Be Well.

… and enjoy the gorgeous sunshine…

Ally x

 

Pistachio Chili Truffles

Pistachio Chili Truffles

Pistachio Chili Truffles

I often have a chocolate craving and it is so good to have these little truffles tucked away in the fridge when only chocolate will do!

Ingredients:

1 cup macadamias

3/4 cup cacao powder

3/4 cup chopped cacao butter

1/2 cup coconut palm sugar

1 cup water

1 Tbsp. lemon juice

1/2 Tsp. tamari

1 Tsp. vanilla powder

2 Tsp. chili powder

3 Tbsp. melted coconut oil

1 cup chopped pistachio nuts for rolling the truffles in.

Method:

In a high speed blender, blend together all the ingredients (except pistachio nuts) until smooth.

Place the mixture in a bowl and refrigerate overnight (or a few hours in the freezer).

Remove from the cooler, roll into balls and coat with pistachios.

I added a little extra salt to the pistachio nuts 🙂

Enjoy!

Tomato-Basil Bisque

Tomato-Basil Bisque

Tomato-Basil Bisque

It is always a weird thing making cold soup – but this one was surprisingly hearty and extremely zesty.  It leaves a delicious tang on the tongue making you want some more (something not often said about raw soups!).

Ingredients:

3-4 ripe tomatoes

1/4 cup Raw Parmesan

2 garlic cloves

1/4 cup fresh herbs (basil and parsley)

pinch of sea salt

pinch of black pepper

1/2 Tsp. cumin

pinch of cayenne pepper

1/4 Tsp. paprika

Method:

In a high speed blender, blender together all ingredients except the Parmesan and herbs until well processed.

Add in the herbs and give it a quick pulse.

Pour into a bowl and stir through the Parmesan.

Top with…

Topping:

Combine together a few chopped olives, lemon zest and some chopped parsley.

Yet another, so simple, so tasty and zesty raw food lunch made in under 10 minutes 🙂

Delicious!

 

Ally x

 

Chocolate Cashew Cream

Raw Chocolate Cashew Cream

Raw Chocolate Cashew Cream

I made up this cashew cream to accompany a cheesecake that I made up a few days ago (which is happily stashed away in the freezer)…

Upon whizzing this ultra creamy cream up in the vitamix… I am thinking that it is very much like that delicious chocolate custard I used to eat as a kid… tastes similar and has that same smooth consistency… but guess what?  It is soo much better… this has no dairy, is not processed, no added colours or flavours and is 100% natural and wow so yummy…  only thing left to wonder is whether there will be any left tomorrow to serve up with the chocolate mocha cheesecake…

Here’s the recipe… (and yes you can make it with any blender / processor but it just may not be quite as smooth)

Ingredients:

1 cup raw cashews (soaked 2 hours)

1/4 – 1/2 cup filtered water (start with a little and add to get the consistency you’d like)

2 Tsp. cacao powder

1 Tbsp. agave nectar (or maple syrup is fine too)

1/2 Tsp. vanilla powder

pinch of celtic sea salt

Blend all the ingredients together – start off with only 1/4 cup water and add to get the right consistency.

I stopped the vitamix 2 -3 times to scrap down the sides – then whizzed it all up again 🙂

Delicious – eat on it’s own or serve with any of your favourite desserts.

Eat Well.  Be Well.

Ally x

 

Salted Tahini Caramels

Salted Tahini Caramels

Salted Tahini Caramels

You either like Tahini or hate it – to me it is like a peanut butter substitute – combine that with also being a sesame snap fan – I can’t help but to just love it.  Topped with some delicious sea salt, this is a small caramelly, salty treat you can have stashed away in the freezer for anytime… or all the time!

Ingredients:

1/2 cup Tahini

1/4 cup coconut flour

1/4 cup coconut nectar

1/8 Tsp. coarse sea salt

 

Method:

Combine together the tahini, coconut flour and coconut nectar in a medium bowl.

No food processors for this one just a good solid wooden spoon and a bit of elbow grease…  Whenever I actually get to mix something by hand I think of those muscles building in my arm and I think of my grandmothers solid muscular arms… hmmm… back in the days when there was no need to go to a gym for a work out… and that has me thinking…

So once well mixed…

Put the mixture into a small square dish (or plastic container) that is lined with baking paper… flatten and sprinkle with sea salt.

Last step – yep already there…

Freeze until firm – slice with a sharp knife when ready to consume…

Enjoy straight from the freezer – these last months in the freezer in an airtight container…

Another raw delicacy to add to your growing freezer collection….

Which reminds me to finish off that Chocolate – Mocha Cheesecake I have on the go…

Subs:

Substitute coconut nectar with any of the other raw sweetners you may have in your pantry – maple syrup – agave – etc…

Eat Well and Be Well

Ally x

Giving the credit where  it is due…

The lovely Amber Shea inspired the making of these little treats… thanking you…

 

 

 

 

 

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