This is my favourite ‘go-to’ recipe it’s just fantastic for a quick and easy family meal. All the ingredients are tossed into the blender and then poured over spiralized courgette or sweet potato. My children prefer spaghetti and this is a perfect stir-in sauce too. I’ve even had this sauce as a soup and it was delicious, there are 4 teaspoons of sugar in a bowl of Heinz tomato sauce and its nowhere near as nice as this home made raw version. You can garnish the dish with pine nuts and basil.
4 tomatoes or several handfuls of cherry tomatoes
1 cm ginger
1 spring onion (only the white part) or a small shallot
Juice from half a lime or lemon
1/2 tsp chilli powder
I love the colour of beetroot and its gorgeous earthy taste. This is another ridiculously easy meal to make that is also super healthy. I discovered it in the pages of Raw Food by Eria Palmercrantz and Irmela Lilja. My husband and I really enjoy this as a lunch with a raw soup.
1/4 cup pistachios
1/2 – 1 avocado
2 tsp lemon juice
Pinch mineral salt
1-2 tsp mustard
Some bug lettuce leaves like romaine
Capers to top
Chop the beets and carrots into small cubes.
Add the pistachios and blend together.
Add the avocado and blend.
Add the lemon juice, mustard and salt and blend again.
Place a spoonful in the middle of each lettuce leaf and garnish with the capers.
I found this refreshing salad on the pages of Raw Freedom by Saskia Fraser. Its lovely and crunchy and has a hint of the exotic but is easy enough to make any time, we even made it whilst on a motor home holiday with limited surfaces to work on and even fewer kitchen utensils. Though the one thing I always travel with is my trusty blender!
Shredded cabbage, red and/or green
Carrot grated or cut into matchsticks
Cucumber cut into matchsticks
Handful coriander leaves
3 tbsp sesame seeds
3 tbsp dessicated coconut
1 shallot diced
Mix all the salad ingredients together in a large bowl.
1 clove garlic
1/2 small red chilli
2 limes, juiced
1 tbsp tamari or nama shoyu
1/4 tsp honey or agave syrup
1/4 cup cashews
Whizz all the ingredients together in a blender to make the dressing, then simply pour over the salad.
This is a hearty, full flavoured salad. The nutritional yeast in the dressing gives it a lovely cheesy rich flavour. I love olives and pile them on.
2 sticks celery chopped
Shredded leaves of any kind
2 Carrots, grated
4 Tomatoes, sectioned
Toss all ingredients together
1 cup cashews
1 tbsp lemon juice
1 spring onion
2 tbsp nutritional yeast flakes (Engevita)
1/2 tsp Himalayan salt
1/2 cup fresh almond milk or water
1tbsp fresh chives (chopped)
Whizz all the dressing ingredients in a blender then add the chives. Pour over the salad
Only got a few minutes and you think it’ll be quicker to scoff some crisps and chocolate?
Think again! corn crisps are gluten free and can be piled high with tasty toppings such as avocado, tomato and basil. Perhaps add some pine nuts and a drizzle of olive oil?