Here are a few more recipes that you may find useful. They are simple and easy to prepare. Hope you enjoy them,
Fennel and Carrot Salad
This is a salad I threw together the other day when my daughter came to visit. I can’t pretend it’s my own. I found it in the local newspaper. It’s a recipe from: MasterChef Australia Series 3: The Cookbook, and it’s delicious.
The carrots and coriander I harvested from my garden. I added lots more coriander than the recipe dictates because I love the flavour! Perhaps that is what made it so special!
The orange blossom water I had to search around for, but I found it eventually at a delicatessen that deals in international foods.
I also used my V-slicer to shred the fennel bulbs. This may well become one of my favourites!
• 60ml Sangiovese Verjuice
• 60ml freshly-squeezed orange juice
• 1 teaspoon of chopped coriander
• 60ml extra-virgin olive oil
• 2 tablespoons orange blossom water
• 2 small fennel bulbs sliced thinly
• 4 baby carrots shredded
• 1 tablespoon roasted pine nuts
Combine verjuice, orange juice, coriander, oil and orange blossom water, and then season with salt and water.
Place fennel, carrot and pine nuts in a bowl.
Add dressing and toss to coat.
Raw Vegan Mint Chocolate Chip Cookies
I found using less agave nectar (about half a cup) was sweet enough for my family, but I think in this case, that the taste touch is essential.
Dairy free, gluten free, egg free, soy free.
• 3 cups raw almond meal
• 1 cup raw cacao powder
• 1/4 cup raw cacao nibs
• 3/4 cup raw agave nectar depending on preference
• 3 Tbsp coconut oil
• 1 tsp natural alcohol-free peppermint essence
• 1/2 tsp Celtic sea salt
Place all of the ingredients in your food processor and pulse until well combined. The mixture should form a ball.
Take this ball and roll it out to about a 1/4 inch on parchment paper.
Now cut out even small circles. I used the top of a shot glass.
Place these circles on dehydrator sheets and slowly warm at 115 degrees for 48 hours.
Store in a sealed container in the fridge for about 3 to 4 weeks.
Raw Vegan Mango Coconut Balls
When it is mango season in Australia, I substitute the same amount of fresh mango and adjust the amount of organic coconut oil.
The lemon rind contrasts nicely with the sweetness of the mangos.
These are a wonderful staple!
• 3 cups unsweetened shredded coconut
• 1/3 cup extra unsweetened shredded coconut for rolling.
• 2 cups dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
• 1/2 cup agave nectar
• 8 Tbsp cold pressed coconut oil.
• 2 tsp freshly grated lemon zest
Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
You will know the mixture is ready when it congeals together and almost forms a ball.
Roll the mixture into small balls and roll in shredded coconut.
Freeze on a baking tray lined with parchment paper for about 20 minutes.
Store in a container in the fridge.
Makes about 30 depending on how large you like your balls! LOL! Oink Oink!
Don’t forget our delicious Raw Chocolate Coconut Balls published on our original Beginner Raw Food Recipes page.
When you hanker for the past!
Let’s face it! Sometimes we think nostalgically about some of the sinful, non-health-promoting food that we indulged prior to our healthier, unprocessed lifestyles.
Chips were certainly a favourite of my family, but now, using my dehydrator, it is possible to re-create a healthier version of these.
These are easy and quite delicious snacks!
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