Let’s create some scrumptious healthy dishes on our next fun RAW FOOD WORKSHOP coming up soon! We will create some amazing starters, mains and desserts as well as chocolate that will leave you speechless, because it is going to be easy and quick! The menu will be
Raw Luscious Spring Rolls
Broccoli Apple Salad with creamy Cheese Sauce
Curry Sauce on colorful Zoodles
Caramel Dark Chocolate
Raw Almond Cookie
And if there is more time left I will share more. If you have any specific interest let us know and I will consider it on the menu. 😉 Cant wait to swing the wooden spoons with you! 😀💚
Click here to book a spot and more details.
This Raw Vegan Creamy Walnut Pesto is made with a handful of clean ingredients and is ready in just minutes. It has the sweetness from the Pepper and a little spice from the cayenne pepper. And, it can be made in your food processor faster than the time it takes for the pasta. You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead. With a spiralizer you get perfect veggie noodles and a lot of fun making them.
5 Fast Facts About Red Bell Peppers:
- high in anti-oxidants
- low in calories and exceptionally rich in vitamin C
- excellent source of carotenoids
- contains potential anti-cancer benefits
- helps to reduce inflammation
5 Fast Facts About Walnuts:
- walnuts are the oldest known tree food — they date back to 10,000 BC!
- contains protein and magnesium
- high in anti-oxidants
- good as an appetite suppressant
- contains high amounts of omega-3 fatty acids
- 1 cups walnuts
- 1 large red bell peppers
- 1/2 cup lemon juice
- 5 sun-dried tomatoes
- 1 tsp cayenne pepper
- 1/2 cup cashew nuts
- 1 small clove garlic
- 1/4 cups parsley
- 1/4 cup dates
- Blend all ingredients until smooth in a food processor and enjoy with raw carrot/zucchini pasta and fresh broccoli and yellow pepper. Mix just before serving with a sprinkle of finely chopped parsley.
It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!
- 2 cups pecan and cashew nuts
- 1 cup dates or prunes
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup dates
- 1 cup walnuts
- 1/4 cup melted coconut oil
- 1/4 young coconut meat
- 1/2 teaspoon vanilla bean
- 1/2 teaspoon cinnamon
- more water, if needed
- To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate. Put in fridge.
- To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.
It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.
- 1 big ripe avocado
- 1/2 cup pitted dates
- 2 tbsp raw unsweetened cacao powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup raw almond milk
- Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
- Before serving, top with cranberries and drizzle of cacao nibs.
- Leftovers will keep in the fridge up to a few days, though best when fresh.
This Raw Pumpkin Carrot Pasta with Beetroot Sauce is absolutely heaven! I just created this amazing sauce which is so good that I ate the remaining part all by itself! I didn’t use salt in this dish cause I really try to avoid sodium as much as I can and I replace it mostly with fresh lemon juice which just gives me the right taste! I really hope you enjoy this dish as much as I did. The plate was so beautiful that I hesitated to take the first bite haha.. Well but someone has to do it right. 🙂
- For the Pasta
- 1 pumpkin (I used butternut squash)
- 1 carrot
- For the Sauce
- 1/3 cup beetroot (cut in cubes)
- 1/3 cup walnuts
- 1/3 cup hemp seeds
- 1/3 cup flax seed meal
- 1/4 cup macadamia nuts
- 2 tbsp maple sirup
- 1/3 cup fresh lemon juice
- 1/4 cup spring onion (use the green part)
- 1/3 cup water
- Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there is only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
- Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta.
- Than add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like.
- Add water until you have the perfect consistency for the pasta.
- Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
- If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀