More raw adventures

I’ve been so flat out working on my upcoming nutrition and healthy cooking DVD, I’ve fallen behind on my blog-chronicle of my kids’ cooking efforts. Last Saturday, Imogen produced a raw feast for us. Raw food preparation is not for the time-poor or organisationally challenged, since you have to factor in soaking, sprouting and dehydrating time. But the results were delicious:

Carrot & avocado soup

Ingredients

2 cups carrot juice (we just Thermomixed one large carrot with enough water to make up 2 cups)

1 avocado

juice of 2 lemons

10 fresh basil leaves + extra for garnish

Instructions

Blend all ingredients until very smooth. Serve garnished with extra basil leaves and lemon slices.

Carrot & avocado soup

Italian bread sticks

Ingredients

2 cups whole wheat, soaked 8-12 hours, sprouted 12-24 hours

2 cloves garlic

2-3 tsp onion flakes

1/4 cup minced basil

1/2 cup minced parsley

Instructions:

In a food processor or high-powered blender, grind sprouted wheat with garlic and onion flakes. Scoop out 2/3 of the mixture and divide in half. Roll one of these halves into long, thin ropes (about 1 cm diameter). Add basil to the 1/3 you left in the blender, and blend thoroughly. Scoop out and roll into ropes. Add reserved 1/3 of wheat mixture to blender with parsley, process again and repeat the rolling.

Form ropes into coils, pretzel shapes, plaits or anything else that takes your fancy!

Dehydrate in the sun for 6-10 hours or in a food dehydrator fo 4-8 hours.

Italian bread sticks

Kiberry cream pie/parfait

Ingredients

5 fresh bananas

4 frozen bananas (peel and break into chunks before freezing)

1 cup frozen strawberries

1 cup fresh strawberries

2 frozen kiwifruit (peel before freezing!)

Instructions

For the pie crust, slice and mash 4 fresh bananas and spread evenly into a pie plate. Place in the freezer.

For the first layer, blend half the frozen bananas and 1 fresh banana with the frozen strawberries. Pour into the banana crust and freeze for at least 2 hours.

For the second layer, blend the remaining frozen bananas with the frozen kiwifruit. Spread on top of the first layer and freeze for at least 3 hours.

Decorate with fresh strawberries.

If making parfaits, pour the strawberry layer into glasses or bowls, freeze until firm and pour on kiwifruit layer. Freeze for at least 2 hours.

Kiberry pie

Kiberry parfait

 

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