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Roasted Pumpkin and Cashew dip
1 kg pumpkin peeled, seeded and cut into baking chunks + sesame oil
¼ – ½ cup vegetable oil
1 cup cashews (dry roasted)
100ml lime/lemon juice
1 garlic clove crushed
1 tsp of mixed spices such as paprika, fennel, coriander, chilli or ‘chermoula’ mix
1 tsp salt or to taste
Roast pumpkin and garlic in oven sprinkled with some sesame oil. Can also use roast capsicum to add a different flavour. Roast, grill or BBQ 1-2 capsicum till charred and then peel off skin before use. Cool the pumpkin/capsicum and skinned garlic, then put into a food processor along with the other ingredients and puree till desired consistence – lumpy or smooth. Great with the flax or other crackers such as corn chips or on slices of cucumber or celery sticks. This dip is also great wrapped in an egg roll with salad greens. (see egg rolls)
Egg rolls are a great base to add all sorts of fillings, such as the roasted pumpkin dip, salmon or tuna mixed with DF mayo, chicken strips, cooked prawns, calamari strips etc, topped with salad greens and /or sprouts and then simply rolled up. You can then eat as is, cut into mini rolls or wrap up in cling wrap to eat later for lunch or a snack
Ingredients & Method:
1 egg per roll – beaten
Lightly grease a fry-pan with a little oil. Then pour beaten egg (1 egg at a time) into pan and cook gently being careful not to brown it, then flip it over and cook the other side. If doing more than one roll, repeat process with remaining eggs. Place on a plate to cool. Put one egg pancake onto a plate and spread a thin layer (or thick if you prefer) of filling all over the pancake, then lay a strip of salad greens and sprouts or salad of choice (not watery foods such as tomato) close to one end then roll egg pancake. Slice if desired.
Tofu cubes are quick, easy and great snack idea and are supper yummy whilst hot. They are also great as the protein for a stir-fry of your choice of veggies.
Cut open a packet of firm tofu, rinse in water and dry on paper towel. Cut the block into cubes, place into a plastic bag with some GF cornflour and shake bag till cubes are coated in cornflour. Shake off excess and cook in vegetable oil till golden and crispy. Drain on kitchen paper and dust with veggie salt and chilli powder if desired. Yum!
Almond pulp cake/muffins – sweet or savory
Often people ask me what can they do with the pulp left over from making almond milk, well you can feed it to the chickens, compost it, make flax (& almond) crackers or make a variety of cakes and muffins using the following as a base. You can also make savory muffins but substituting the fruit for grated veggies such as carrot and zucchini. The veggie muffins make a great breakfast or school lunch box meal or snack for anyone
2 cups almond pulp (or almond meal)
½ cup macadamia oil
1/3 cup honey (omit if using veggies)
3-4 eggs (enough egg to make the mix like a ‘normal’ cake mix)
1 cup fruit such as sultanas, currents, tin apple, overripe bananas (the ones you freeze that have got too ripe to eat), blueberries, tin apricots etc (or grated veggies for savory muffins, can add herbs, salt & pepper or chilli to taste)
Wisk together the oil, honey and eggs and then fold in the almond pulp and fruit. Pour into a cake tin preferably a ring tin, or muffin cases/trays. Bake for 20-30 minutes till golden and smell great
Apple and nut spread snack
A great quick snack at anytime can be slices of apple or Bosch Pears (firm brown pears) spead with nut paste of cashew, macadamia, almond, hazelnut, or the ABC spread of Almond, Brazil and Cashew. These spreads are available in the supermarket where they have the Gluten free range, or from health food stores (or from Sue). They are really yummy!
Another great snack idea is sliced cucumber or thick slices of tomato topped with salmon, or tuna mixed with a little DF mayo or Aoli. Just like having crackers but without the carb
Blueberry Chia pudding
Can be used as a breakfast, snack or dessert. Very high in essential fatty acids and antioxidants
½ cup white chia seeds
2 cups water
½ cup blueberries (squash them a bit to release juices) – if frozen defrost in microwave till warm
½ cup coconut cream – I use Ayam variety as it is very thick and creamy with no additives
Allow the mix to soak, stirring occasionally till a pudding consistency, then enjoy eating this yummy pudding.
This terrific guacamole adds green vegetables to the avocado to boost the nutritional value of the guacamole and reduces the fat content. Most importantly, it tastes great. Serve with an assortment of raw vegetables.
Makes 2 cups
1 cup frozen peas, slightly thawed
1 medium Hass avocado, peeled and pitted
2 tablespoons fresh lime or lemon juice, or to taste
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 red onion, cut into 1/8-inch dice
1 long mild chili seeded and minced
3 tablespoons chopped fresh coriander
1 teaspoon minced fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1. In a blender or in the bowl of a food processor, process the peas until smooth.
2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, chili, coriander, garlic, salt, and black pepper. Add the peas and mix well.
3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
※ Instead of peas, use 1 cup of well-cooked broccoli or cooked asparagus tips
2 cups flax seeds
1 cup buckwheat
1 cup sunflower seeds
Soak the above overnight then add
¼ cup sesame seeds
Process the following:
½ cup sun dried tomatoes
1 large carrot
¼ red capsicum
1 cup parsley or basil
1 cup coriander
Juice of two lemons
Add processed ingredients to seed mix and combine with a spoon.
Place about two cups of the mix onto each bake sheet lined dehydrator tray and spread to about ½ cm thick. Score each sheet of mix to make crackers into squares. Dehydrate at 145F/63C for 1 hour. Reduce temp to 110F/45C. After 8 hours flip over the crackers peel off the bake sheet and crack apart the crackers to dry easier. Continue to dehydrate till dry and crispy. Can use different variations of herbs, spices, dried fruits etc. for taste and variety. Or you can bake them in the oven on baking paper on low heat 100-150C till firm one side, then flip over peel off paper, cut squares and then put back in the oven till crisp.
Dips for crackers (see also pumpkin dip at the top of page)
Olive and carrot dip
Process the following:
2 cups dehydrated or soaked almonds
3 carrots 15 pitted olives
1 clove garlic
Juice of 1 lemon
Sprouted hummus dip
2 cups chick peas (soaked and sprouted- 2 days)
¾ cup olive oil
Juice of 1 lemon
1 cup fresh herbs – parsley, basil, coriander
1 shallot or small purple onion
¼ cup water
Blend or process till smooth.
Variation – can add beetroot juice instead of water for a pink colour and taste variation
Brazil nut pesto
1 bunch basil or coriander
2 cups Brazil nuts
1 clove garlic
Juice of ½ lemon
Salt and pepper to taste
Process to a smooth paste
1 cup cashews
Salt and pepper to taste
Sweet chili sauce to taste
Juice of ½ lemon
Blend all in blender till smooth
Crackers can also be served with an endless variety of salad ingredients such as slices of tomatoes, avocados, sprouts etc as desired. The crackers also make a handy travel lunch or dinner for on the road or plane or lunchboxes for school or work.
HEALTHY CHOC BALLS
Tools: Food processor or powerful blender
1 cup soaked dates (30mins) dates contain tryptophan a neurotransmitter amino that helps settle the nervous system.
7tbs cocoa powder (organic preferably raw cacao – see qualities of raw cacao under ‘super-foods’)
2-3 cups almond meal depending on how wet the dates are. Almonds are high in calcium, magnesium and fibre and are the only alkaline nut.
31/2tbs raw honey or agave syrup. (Agave is low GI)
Organic Desiccated coconut to coat (make sure it is fresh, not rancid smelling)
Put all ingredients except almond meal into food processor with “s” blade. Process until dates blended. Add ground almonds gradually, keep blending and checking consistency until firm enough to roll into balls. Roll into balls in the palms of your hands. Coat balls by rolling in coconut. Put in fridge to firm. Note- almonds are best soaked to remove the enzyme inhibitors first, and then dried in food dehydrator or oven on lowest heat with the door open a little, so as not to overheat them. When dry, put through heavy duty twin gear type juicer or grinder to make the meal. Alternately the meal bought and made from almonds with their skins off have the inhibitors removed with the skins, but the almonds are not always as fresh.
These balls can be quick to make, yummy, nutritious, but addictive.
Chocolate Rawgasm Gelato
1½ cups macadamia nuts or cashews, soaked 1-2 hours
¼ cup coconut meat
⅔ cup raw agave
1 cup filtered water
½ cup raw cacao powder
½ cup virgin coconut oil
½ vanilla bean
pinch Himalayan rock salt
Blend all the ingredients in a blender until smooth. Place the mixture into Popsicle moulds or a container. Freeze for 6-8 hours.
Variations: For variations add cacao nibs through the mix, cinnamon or chopped cherries or any other spice of your choice e.g. chili, orange, peppermint etc…….
Enjoy!!!! This is a knock out recipe.
Nut & current cookies
3 cups of pulp from making almond milk or use ground nuts
½ cup macadamia butter
¾ cup agave or honey
2 tbs olive oil
1 tbs vanilla extract
1 tsp cinnamon or nutmeg or both
½ cup currents
Mix the above either by hand or in a food processor. Roll tbs mixture into balls and squish to make into cookies. Dehydrate overnight, turn over and dehydrate for another 6-12 hours till desired firmness or crispness. You’ll probably sneak out a few before they are ready as they are so yummy.
Sweet Cashew Cream
1 ½ cup cashews soaked 30 mins
½ cup orange juice plus a little zest
5 fresh or dried dates
1 tsp vanilla
Blend all together till smooth and creamy (may need to scrape sides of blender often)
Cashew cream can be used over fresh fruit or with a raw cake such as the Brazilian carrot cake.
Raw Brazilian carrot cake
2 ½ cups Brazil nuts
½ cup flax seeds, soaked with 1 cup water
1/3 cup raw honey or agave syrup
1 cup shredded coconut
1 cup raisins or sultanas
3 tbs Psyllium hulls powder
1 tsp vanilla
1 tsp cinnamon
Grate carrots. Grind nuts and seeds to meals in seed/coffee grinder or juicer on blank attachment. Process these with raisins, vanilla, coconut, cinnamon, and honey. Add Psyllium and flax meal and process a little more. Place mixture into a spring form cake tin and put in fridge for an hour or so to set. After set, remove cake from tin and serve with cashew cream (made by blending cashews with orange juice and a little vanilla extract) or on its own.