Get inspired with these raw, organic or vegan recipes
Summer is a great time to get bit more creative with your food. With more daylight in the evening we can take a bit longer, try different things and have friends over to taste our creations.
We’ve got some new recipes to whet your appetite, thanks to some of our generous Facebook fans who recently shared some of the raw, organic or vegan cuisine they make at home.
These recipes look really tasty and not too hard to prepare. Why not give them a try? And if you’ve got others you think would give our blog readers a taste of inspiration, leave a comment below and tell us about them!
Hilary Sifleet’s Baked Banana Custard
Two ripe bananas
Four medjool dates with the seeds removed
270ml of full fat coconut milk
1/2 teaspoon of natural vanilla extract
Pinch of salt
Blend ingredients in the food processor, then cook at 175 degree celsius for 35 - 40 minutes, in four ramekins.
Jess Harrison’s Hazel Chocolate Brownies
1 1/2 cups of hazelnuts
1/2 cup of raw cacao powder
1/3 cup dried of unsweetened coconut
1 1/2 tsp of cinnamon
1tsp vanilla (optional)
Two cups of pitted dates, chopped
One or more tblsp of water if needed
Blend the hazelnuts, cacao, coconut and cinnamon until finely ground.
Add the dates, 1/4 cup at a time until blended, add vanilla or water if needed/desired.
Press the mix into a slice tin and top with topping and refrigerate for at least an hour
1/2 cup of hazelnuts
1/4 cup of dried, unsweetened coconut
Two tsp of melted coconut oil
Pulse until coarsely chopped, then sprinkle over brownie
Marianna Terezow’s Smoothie
One or two oranges
Two tsp of mixed seeds
Some mint/peppermint leaves,
2-3 baby spinach leaves,
One tsp of coconut sugar
1/4 tsp turmeric
1/4 tsp cinnamon
1 cup water
All in a blender. This makes two glasses full of simple, yummy goodness and is surprisingly filling, plus it’s over half your 5+ a day in one ‘meal’.
Jean Murray’s Easy Peasy Raw Kale Chips
Put 1/2 TBSP of olive oil and 1/2 tsp (or so) in a bowl.
Add about 3-4 cups of kale leaves and evenly coat.
Dehydrate at 46 degrees celsius for 5-6 hours.
Nells Craft’s Raw Chocolate Cheesecake
The base is a blend of:
6 chopped medjool dates
200gm raw almonds
1 TBSP coconut oil
1 1/2 TBSP cacao powder
1 TBSP LSA
2 Tsp LSA
2 TBSP coconut (shredded and unsweetened)
Whiz it all up in the food processor, press into a cake tin lined with gladwrap (tin with removable sides)
The moussey ‘cheesecake’ is a blend of
200gm of soaked raw cashew nuts
1/4 of a can of organic coconut cream
2 ripe bananas
1/4 of a cup of melted cacao butter
3-4 TBSP of cacao
1/2 of a cup of maple syrup
1-2 tsp of coconut oil
First blend the cashews until they go creamy and turn into a ball going around the food processor.
Then add the bananas and coconut cream until smooth.
Melt the cacao butter over a bain-marie and add 1 TBSP of the cacao powder with a little bit of maple syrup (not all of it).
Add the melted mixture to the food processor along with the coconut oil and the rest of maple syrup.
Then add the rest of the cacao powder and keep blending until smooth.
Lovleen Priya’s Avocado Chutney
My favourite is my mum’s avocado chutney. It can be used as a dip, spread, or go alongside any meal.
One avocado, mashed with two tablespoons of lemon juice and salt to taste.
Half a clove of garlic and two fresh chillies, crushed and combined with the avo mash.
And finally one and half teaspoons of roasted and ground cumin seeds added into the mash
Kate Craven’s Easy Vegan Lentil Spag Bol
1 can of lentils, drained
1/3 of a cup approx. of split red lentils
¾ of a cup raw walnuts, very finely chopped
One can of diced tomatoes (as you like them, I went for whole tomatoes with no added sugar and just cut them up in the can)
One cup approx. of your go-to tomato pasta sauce (I use a random Italian brand that’s all tomato with nothing added so I can season it myself)
One carrot, chopped
1/2 an onion, diced
2-3 cloves garlic, diced
2 tsps of dried oregano
2 sprigs of thyme
1 sprig of rosemary
Oil, salt, pepper
Vegan spaghetti to serve
Put a splash of oil in a deep frying pan and cook the diced carrot, onion, and garlic over a medium heat until they’re soft but not brown.
Add in the lentils (both kinds), chopped tomatoes, tomato sauce, and walnuts and stir this all together, get it simmering. You may want more or less tomato sauce depending on how saucy you like your spag bol.
Add the herbs to the pan - the ones listed above are what I used but you can add whatever tickles your fancy.
Let this all simmer away until the red lentils are cooked and it’s looking nice and thick. If it needs thickening at all, add in some corn flour - dissolve this in a little water first to avoid lumps.
While the lentil mix is cooking, boil your pasta and it should all be done at around the same time. I had this with a little salt and pepper and some vegan parmesan and fresh basil.
Carolyn Malyon’s Chocolate Brownies
Four cups of unsoaked pecans
Four cups of unsoaked brazil nuts
3 tsps of sea salt
1 1/4 cups of blended peeled cacao beans
3/4 of a cup of raw carob
2 cups of soaked raisins (pureed)
6 Tbsp of agave nectar
1/2 cup of melted coconut oil
Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined.
Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and coconut oil into the brownie mix and work through it with your hands.
Place the brownie mix into a 9 X 13” glass dish and pat down evenly. Sprinkle with cacao powder and coconut flakes and refrigerate to harden.
Claire de Jardine’s Sugarfree Choconut Balls
1/2 cup of 100% nut butter (almond or the mix of cashew/almond/brazil nut butter)
1 cup of mixed unsalted nuts, finely chopped (you can use a food processor or just by hand)
1/4 cup of unsweetened cocoa or cacao (add more if preferred but start with this amount and taste when all combined)
1/2 cup of shredded coconut (plus extra for rolling)
5 Tbsp of coconut oil at room temperature
1/2 tsp vanilla essence (or peppermint flavour)
1 tsp cinnamon (optional adding flaxmeal or chia)
Combine everything in a bowl and mix, squishing the coconut oil with a spoon to help blend and melt it slightly so it mixes in evenly. Either roll in balls and into the extra coconut or spoon onto a grease proof tray and sprinkle with coconut. Place in the fridge to harden. Store in the fridge or freezer.
Ashlee Adams’ ‘Magnum’ style ice creams
These are my homemade, vegan, all organic if you choose, and mainly raw ‘Magnum’ style icecreams. Essentially they’re just fluffy banana ice cream, coated in a layer of coconut salted caramel, then dipped in a coconut oil, cacao and maple syrup shell. I made this as part of my vegan Instagram account, thecoconutgoddess.
Salted caramel sauce:
Place 2/3 of a cup of coconut sugar, 1/3 of a cup of coconut cream, and 2 tablespoons of virgin coconut oil in a saucepan and heat over a low-medium heat until bubbling gently. Stir almost constantly for 15 minutes, or until it reaches a sticky consistency where you can run your finger down the back of the spoon and the line will remain. Then add 1 teaspoon of sea salt, stir well, and pour the caramel into a bowl. Set aside to cool to room temperature.
Gently melt 1/2 a cup of virgin coconut oil in a glass bowl over boiling water in a saucepan, then add 2/3 of a cup of raw cacao powder, 5 tablespoons of natural maple syrup, and a pinch of sea salt. Stir well until smooth and shiny. Set aside in a warm bowl to prevent hardening.
Banana ice cream:
Place 6 previously chopped and frozen bananas in the bowl of a food processor with 1 teaspoon of vanilla bean paste or essence. Blend until fluffy, creamy, and white, approximately 5 minutes.
Lay out a sheet of parchment paper on a baking tray and draw 4 ‘icecream-sized’ rectangles. Spoon a 1cm layer of banana ice cream on to each rectangle, then place a wooden stick or spoon on top, sticking out one end. Top with 2cm more of banana ice cream, then place in the freezer for approximately 45 minutes to set. Peel each ice cream off the parchment paper and dip in the raw chocolate so that it has an even layer. Allow to set, then using a spoon, spread equal amounts of the salted caramel on each side of the ice creams before dipping back into the raw chocolate for a second time. Allow to set again (this will only take a minute or two), then place on the parchment paper and return to the freezer for another hour. You could also roll your ice cream bars in slithered almonds, crushed cashews, coconut flakes, or freeze-dried raspberries. They will melt relatively quickly, not that they’ll last long!