Recipes
Recipes for you to try...
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100g cashew (dry)
200g desiccated coconut
zest of 4 lemons
6 dessertspoons agave
In a food processor grind the nuts and coconut together.
Add the rest of the ingredients. Mix well.
Press into tart shapes and place in fridge for 2 hours or cover and freeze until needed
Ginger – Raisin Filling
100g raisins
1 dessertspoon ginger peeled
Roughly chop raisins and ginger together. Mix and leave aside.
Add 1 large apple grated (or 2 small ones)
Mix and leave aside.
In a blender, blend 100g soaked raisins with some of the soak water.
Add ½ dessertspoon diced peeled ginger diced
Blend
Pour over apple and raisin mixture and stir well.
(may add a little lemon juice)
Mix sauce with the filling and fill tarts.
Serve with coconut cream.
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COCONUT CREAM
Make Coconut Milk SEE RECIPE
Do not stir.
Place in the fridge and do not disturb for 8 hours.
Milk must settle to form a solid block with all the water underneath it.
When formed insert two small holes and drain water from block.
Break the block into small pieces and stir for cream or whip with an electric beater/whisk until creamy. Add agave/honey and flavouring of your choice.
Serve with your favourite dessert.
COCONUT MILK
150g/5oz desiccated Coconut
1 litre filtered water
Put the coconut into the blender with half the water- just enough water to move the coconut around. Once it stops moving, add more water until it becomes a smooth cream. Add the rest of the water.
If you are using a domestic machine, use tepid (blood heat) water.
When the coconut is finally blended pour into a bag (cheese cloth/muslin/nut milk bag) and sieve.
The pulp will remain in the bag and may be used for biscuits etc.
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<!--EndFragment--> Dressings:
Kevin's curry dressing:
1 cup of Sunflower Oil – preferably cold-pressed.
½ cup Apple Cider Vinegar
4 Tablesp. Honey
2 heaped teasp. Curry powder
2 heaped teasp. Mustard powder.
Avocado dip/dressing:
1 Avocado
1 Clove Garlic
11/2 Tablesp. Bragg seasoning or 1 Tables. of Soy Sauce/Nama Shoyu
Mix all ingredients together and serve as a dip or dressing.
Onions marinade:
4 onions chopped very finely.
Set aside
Marinade
½ cup of oil - any oil – preferably cold pressed
1 tablespoonful of Honey
1 teaspoonful of curry powder
Mix marinade together and pour over onions.
Leave for a few hours – overnight is best.
Serve as a side dish or a topping on Salad Rolls.
Kevin's salad rolls:
One Roll - multiply ingredients as needed.
1 leaf of little Gem/Romaine Lettuce/Chinese Cabbage.
Spread Avocado mixture on leaf.
Then place thinly sliced cucumber.
Place thinly sliced tomato on cucumber.
Next a layer of Marinated Onions and finally finely chopped Alfalfa.
Basic sunflower paste:
Soak 2 cups of sunflower seeds overnight.
Drain, homogenise and place in a muslin bag to drain for a few hours.
When firm to the touch place in mixing bowl and add;
¼ cup Olive oil
2 teasp Bragg
2 cloves of garlic
Blend and serve as a dip or paste.
Spinach avocado salad(Inspired by chef Chad Sarno):
1 bunch of Spinach
1 cup tomato diced
1 avocado chopped
21/2 Tables Olive Oil
1Tables Lemon Juice
teasp Celtic Sea salt
½ teasp Cayenne pepper
Toss all ingredients together in mixing bowl, `massage` squeeze as you mix to `wilt` the spinach and cream the avocado.
Serve immediately.
Variations: Add chopped fresh herbs or choice of diced vegetables.
May also substitute Kale or Chard for spinach.
Italian pilaf (Inspired by chef Chad Sarno):
3 cups of wild rice soaked for 3 –5 days rinsing twice a day
1 cup of avocado diced
2 Tablesp lemon juice
3 Tablesp basil shredded
½ cup of tomato diced
21/2 olive oil
teasp Celtic salt
½ teasp cayenne
When rice has split and become fluffy it is ready to use.
Toss all ingredients together - `massaging` while mixing to create `creamy` consistency.
Carob almond balls:
1 cup of almonds soaked overnight
½ cup of sunflower seeds soaked overnight
2 dessertspoonfuls of Date syrup
2 dessertsp of Carob powder
a few drops of vanilla essence
a few drops of rum essence
In food processor finely chop nuts and sunflower seeds.
Add all the other ingredients.
Mix well.
Form into small balls.
Chill and serve.
Basic salad dressing:
3 Tablesp lemon juice
¼ cup olive oil
11/2 cup of chopped vegetables of choice
2 tablespoons herbs of choice
1 teaspoon Celtic salt
Liquify all ingredients in blender.
Base will last for up to a week in fridge.
Salads and herbs
For an interesting flavour to a green salad add chopped fresh herbs;
Mediterran Flavour: basil, oregano,
Dressings: olive oil, garlic, lemon juice, cider vinegar
Thai Flavour: basil, lemongrass, coriander, mint
Dressings: garlic, sesame oil, lime juice, grated gingerroot
Indian Flavour: Garlic, mint, onions
Dressing; grated ginger root, curry, cumin, any light oil
Lemon juice