Rawpower


Strawberry Watermelon Ice Blocks Recipe

Makes approximately 10 - 15

Tools

Blender
Ice Block Maker

Ingredients

2-3 Cups of Ripe, Sweet Strawberries (Any Sweet Berry Can Be Used Here)
1-2 Cups of Juicy, Sweet Watermelon! YUM!

Method

1. De-seed your watermelon.
2. Blend your watermelon and your strawberries separately in a blender.
3. Pour the mixture into a ice block maker.
4. Stick your ice block stick in the appropriate place.
5. Place in the freezer for at least 3-4 hours.
6. Take them out when they are frozen and ready to eat.
7. Pop them out and enjoy!

 


Mango Coconut Delight Balls Recipe

Makes approx. 30 depending on how large you make them.

Tools

Food Processor

Ingredients

3 cup unsweetened shredded coconut
1/3 cup extra unsweetened shredded coconut for rolling
2 cups dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
1/2 cup agave nectar or yacon syrup
8 tbsp cold pressed coconut oil.
2 tsp freshly grated lemon zest

Method

1. Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
2. You will know the mixture is ready when it congeals together and almost forms a ball.
3. Roll the mixture into small balls and roll in shredded coconut.
4. Freeze on a baking tray lined with parchment paper for about 20 minutes.
5. Store in a container in the fridge.

 


Carrot Asparagus and Pea Salad Recipe

Makes 1 Serving

Tools

Spirooli 3 in 1 Vegetable Slicer
Blender

Ingredients

2 carrots spiral sliced
3-5 spears asparagus sliced
24 pea pods de-peaed (or use frozen peas)
1 spring onion

Wet Ingredients

1/2 Cup Raw Almond Butter
3/4 Cup Young Coconut Flesh
1/2 Cup Young Coconut Water
1 Tbspn Tamari
2 Tbspn Maple Syrup or Yacon Syrup
1-2 Cloves Garlic, crushed
Water to Desired Dilution

Method

1. Mix all the wet ingredients into a blender and mix until combined. Go slowly so as not to over blend and heat up the dressing.
2. Combine all the veggies and add the dressing as desired.

 


Spicy Kelp Noodles Recipe

Makes 1 Serving

Ingredients

1/2 Package Kelp Noodles, rinsed
1/2 Cup Diced Cherry Tomatoes
1/3 cup cold pressed avocado oil
Shallots and Parsley to garnish

Spicy 'Peanut' Sauce Ingredients

1 Tbsp Cashew Butter
1 Tbsp Almond Butter
2 Tsp Miso Paste
1 Tsp Tamari
1 Tsp Agave or Yacon
1/2 Jalapeno, diced
1 clove Garlic, crushed
Water to Desired Dilution

Method

1. Combine all ingredients in a mixing bowl and whisk thoroughly to blend.
2. Toss noodles to coat, adding cherry tomatoes, parsley and shallots.

 


Maple Pecan Ice Cream Recipe

Serves 6

Tools

Food processor

Ingredients

6 scoops banana ice cream (3 cups frozen banana slices) – see recipe below
1/2 cup chopped pecans
1/3 cup cup maple syrup
extra pecans for decoration

Method

1. Soften ice cream and stir in chopped pecans.
2. Swirl in maple syrup gently.
3. Place in container and freeze
4. Divide ice cream into 6 scoops, drizzle maple syrup over and decorate with pecans.
5. Eat immediately or store in freezer

Banana Ice cream

1. Allow the banana to thaw for a few minutes then process to a white, whippy, consistency.
2. If you are having trouble whipping your ice-cream let the bananas thaw for a little longer and try again.
3. Scoop into an airtight container and place in freezer to freeze.

Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.

 


Basil Pesto and Zucchini Pasta Recipe

Makes 2 - 4 Servings

Tools

Food processor
Spirooli 3-1 Vegetable Slicer

Ingredients

3 cups fresh basil
1 cup English spinach
1/3 cup cold pressed avocado oil
1/3 cup raw pine nuts
2 -3 cloves garlic
3 Tbsp fresh lemon juice
1 Tbsp nutritional yeast
1 Tsp Pink Himilayan salt
1/4 Tsp garlic powder
4 large zucchini (for noodles)

Method

1. Combine all ingredients in a food processor, minus the zucchini, pulsing until you achieve the desired consistency.
2. Transfer into a small covered bowl and store in your refrigerator.
3. If you are not making this recipe immediately, this should keep 1-3 days in the fridge. You can also easily freeze this pesto and thaw when ready to use.
4. Spiralize the zucchini noodles. You can eat them as is or if you prefer to soften them:
5. Place them in a medium-sized bowl and heavily sprinkle with salt. Allow them to rest on your counter top for a few hours or longer. The salt will draw the water out of the zucchini creating a limp more pliable noodle. When ready to serve, rinse and drain well. Dab with a paper towel and plate.
6. Spoon the sauce on top. Garnish with pine nuts.

 


Edible Play Dough Recipe

Makes Approx. 8 - 10 creations

Tools

Food processor

Dough Ingredients

1 cup dried apricot
1/4 cup sultanas
1/2 cup desiccated (fine) coconut

Method

1. Process all ingredients to a dough - the longer you process the smoother the play dough becomes - and have fun creating!
2. Coat or drip with melted chocolate recipe – see below.

Chocolate Ingredients

1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup agave

Method

1. Melt coconut oil in a basin over hot water.
2. Combine well with cacao powder and agave.
3. Taste and adjust the sweetness if necessary.

Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.

 


Marinated Mixed Veggie Stir Fry Recipe


Marinating veggies is so much fun! It's simply amazing how the combination of the salt and the Bragg's will start to break down the veggies so that they look like they have been cooked!

The combination softens the cellulose enough so the veggies are no longer 'tough', yet they are still raw. You could add about any veggie you wish into this dish.

Makes 2 - 4 servings

Tools

Optional Dehydrator to speed things up

Vegetable Ingredients

3 cups mushrooms, sliced
1 1/2 cups broccoli, broken in small florets
1 cup cauliflower, broken in small florets
1 zucchini cubed small
1 Tbsp. sesame seeds, white or black or both
Cherry tomatoes (add when serving) For variety, add in both yellow and red cherry tomatoes

Marinate Ingredients

3 Tbsp. olive oil
2 Tbsp. agave nectar or yacon syrup
3 Tbsp. Bragg’s Liquid Aminos or Nama Shoyu
1-2 garlic cloves, crushed
1/2 tsp. Pink Himilayan salt

Method

In a small bowl combine all the marinade ingredients.
Pour sauce over broccoli, cauliflower, zucchini and mushrooms and stir well.
At first it may seem as though there isn’t enough “juice” to coat the veggies but as they marinate and the water is drawn out of the veggies, it creates more juice.

Now you have three choices:

1. You can place the bowl in the dehydrator at 105 degrees for about an hour to warm it up.
2. Allow it to marinate on the counter top for a couple of hours.
3. Place bowl in fridge and let it marinate overnight.

Then ENJOY

 


Curried Coleslaw Recipe


This Curried Coleslaw is light, fresh and tangy. It is vegan, raw, gluten and dairy free. Try it in a wrap for a fresh lunch alternative!.

Makes 2 - 4 servings

Tools

Food processor
Blender

Coleslaw Dry Ingredients

1/2 head green cabbage (the sweetest is sugarloaf), shredded (2 cups)
1/2 head red cabbage, shredded (2 cups)
2 carrots (1 orange, 1 purple for colour and antioxidants), shredded (1 cup)
1 cup chia seeds
1/4 cup goji berries

Coleslaw Wet Ingredients

2 Tbsp fresh lemon juice
1/2 cup raw mayo (see below)
2 Tbsp Nama Shoyu
3 Tbsp sesame seeds
2 tsp raw agave nectar or yacon syrup
1/4 tsp turmeric
1/2 tsp curry
1/2 tsp cumin

Method

1. Shred the cabbage either by hand with a knife or in your food processor.
2. Finely julienne the carrots or shred/grate in a food processor.
3. Place in a large bowl adding in the chia seeds.
4. In a small bowl combine the wet ingredients and spices. Mix well.
5. Toss together all ingredients, making sure cabbage is evenly coated.
6. If possible, chill for at least an hour and toss thoroughly again before serving. Leaving it to 'rest' in the fridge for an hour or 2 will allow all the flavours to mingle and blend.

Mayonnaise Ingredients

1 cup raw cashews, soaked for 2 hrs or more (no longer than overnight)
1/4 cup water
1/4 cup lemon juice
2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
1 tsp Pink Himilayan salt
1/2 tsp garlic powder
1/4 cup cold pressed organic olive oil or avocado oil - add this in last

Method

1. Puree all ingredients, except oil, a blender and blend until smooth.
2. You need to process it until you don’t feel any graininess in the batter.
3. While continuing to blend, add oil in a steady stream, until emulsified.
4. Store in a tightly sealed container the fridge for up to 2 weeks.

 


Choc Topped Apricot Muesli Bars Recipe

Makes Approx. 15 bars

Tools

Food processor
Dehydrator

Ingredients

1/2 cup dried apricot pieces
1/2 cup freshly squeezed orange juice
1/2 cup rolled oats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup cashews
1/2 cup almonds
2 tablespoons sesame seeds
2 tablespoons chia seeds
1/4 cup dried cranberries
1/4 cup honey
1/2 cup sultanas

Method

Soak apricot pieces in orange juice for 1 hour
Add all dry ingredients to food processor and pulse a few times to break up the pieces (or process for about 5 seconds)
Add apricots, soak juice and honey and process briefly until all mixed in but still lumpy
Spread out on a non stick sheet about 12mm (1/4 in) thick (see below)
Dehydrate for about 4 hours at 50°C (125°F) Flip over on to a mesh tray
Turn down to 43°C (110°F) and continue drying until dry – at least overnight
Cut into bars and pipe chocolate lines on top (as in picture above) or simply spread with chocolate
Store in an airtight container in the fridge
If you decide to leave the chocolate layer out then you can store in the cupboard


Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.