Rawpower


Sunset

Makes 4

Tools

Food Processor

Ingredients

2 cups cashews
2/3 cup coconut oil - melted
1/4 teaspoon stevia
1 tsp vanilla
a pinch of salt
2 cups water
1/3 cup Cacao powder

Method

1. Place all ingredients except coconut oil and cacao powder in blender and process till smooth.
2. Add oil and process until combined.
3. Remove 1/3 of the mixture and set aside. This is your vanilla cream. To the remaining mixture in the blender add cacao powder and combine. This is your chocolate cream.
4. If your creams are too runny to pipe place in fridge for a while to firm up.
5. You can make them ahead of time and place them in fridge overnight. If they are a bit stiff to work with keep at room temperature until they soften.

Crumble Ingredients

1 cup walnuts
1/2/ cup desiccated coconut
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tablespoon maple syrup

Method

1. Process walnuts and coconut until they are coarsely ground.
2. Add cinnamon, nutmeg and maple syrup and pulse until just combined and crumbly.

Mango Puree

1 cup frozen (thawed) or fresh mango

Method

1. Process mango into a puree. Taste and add some agave to sweeten if necessary.

Assembly

1. In a parfait glass alternate layers of mango puree, fresh half strawberries, chocolate cream, vanilla cream and crumble, finishing with chocolate cream and more crumble on top.
2. Refrigerate

 


Sprouted Buckwheat Nibbles Recipe

Makes approx. 15

Tools

Food Processor
Dehydrator

Ingredients

1/2 cup raw almonds
1/2 tsp vanilla powder (or seeds of 2 vanilla beans)
2 tbsp dried cranberries
2 tbsp dried currants
2 tbsp hemp seeds
1 tbsp water, or as needed
1/2 cup sprouted and dehydrated buckwheat groats

Method

1. Using a food processor, process the almonds to a coarse meal. Take care not to over-process or they will start to release their oils and turn into nut butter.
2. Add the vanilla powder, chopped dates, dried cranberries, dried currants and hemp seeds and process until the mixture is well combined and starts to come together.
3. Add the buckwheat and pulse just to combine.
4. Use a half-tablespoon measure to scoop up the dough and roll into balls with your hands. .
5. You can leave them as mini balls or form them into square bites by pressing down on the dough ball and forming a square with your fingers.
6. Freeze the balls or squares in an airtight container to keep them from going soft.


 


Tahini Vegetable Salad Recipe

Serves 2

Tools

Blender
Spirooli - 3 in 1 Vegetable Slicer

Salad Ingredients

450g zucchini, spiralized (2 medium sized)
2 Carrots, peeled and spiralized (for colour use 1 orange, 1 purple)
1/4 Green Cabbage Head, shredded (sugar loaf is the sweetest)
1/4 Red Cabbage Head, shredded
1 1/2 Broccoli, florets only
1/4 cup agave
Pine nuts and sunflower seeds for garnish

Tahini Sauce Ingredients

1/2 cup raw tahini
1 Tbsp nama shoyu
2 Tbsp raw agave nectar or yacon syrup
1 tsp Roasted Sesame Oil
2 tsp Stone-ground Mustard
Pinch Pink Himilayan Salt, if desired

Method

1. Spiralize the zucchini and carrots, place on a plate and sprinkle with salt. This will help to remove the water from the zucchini.
2. If you don’t have a spiralizer you can use a good quality potato peeler with a sharp blade to make long, thin noodles.
3. Chop the cabbages into small pieces. If you are going to make large batches of this, you could easily use your food processor instead.
4. Chop the broccoli into small florets.
5. Toss all the veggies together.
6. Stir or using your blender, mix together the sauce ingredients, tasting to adjust if needed.
7. When you’re ready to serve, add the sauce to the veggies tossing it with your hands, coating everything evenly.
8. Garnish with pine nuts and sunflower seeds.


 


Swamp Mud with Frog Slime Recipe

Serves 2

Tools

Food Processor

Ingredients

1 large avocado
1/3 cup agave
1/4 cup coconut oil - melted
1 heaped tablespoon cacao powder
1/4 cup water
1/2 cup pitted and soaked dates
1 tablespoon lemon juice

Method

1. Process avocado, agave, and water till smooth.
2. Add coconut oil and process to combine.
3. Remove 2 tablespoons and add lemon juice. Set aside – this is the frog slime.
4. To the processor add the cacao powder and dates and process to a smooth mud.
5. Spoon chocolate mud into a serving plate. Dollop the slime on top and swirl slightly.
6. Set in fridge.

Recipe courtesy of Pamela Vinten from her "30 Super Healthy Kids Chocolate Treats" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.

 


Curried Macadamias Recipe

Makes approximately 20 - 2 cups

Tools

Dehydrator

Ingredients

2 cups raw macadamias
2 tablespoons curry powder
2 tablespoons tamari
1 teaspoon sea salt
1/4 cup water

Method

1. Combine all ingredients except nut and mix to a smooth paste.
2. Mix with nuts and let stand 30 minutes turning occasionally.
3. Spread on to a mesh tray and dehydrate at 50°C (110°F) for about 4 hours then turn down to 43°C (110°F) and continue until nuts are crunchy – at least overnight.
4. Store in an airtight container.

Recipe courtesy of Pamela Vinten from her "30 Super Healthy Dehydrator Recipes" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.

 


Happy New Year 2016

From the Raw Power Australia team - Wishing you good health, happiness, and success in the coming year and always. Happy New Year! 16

 


Seasons Greatings 2015

From the Raw Power Australia team - Best wishes for the happy holiday season and our sincere thanks for your loyalty and goodwill throughout the year. All the best in 2016

 


Strawberry Watermelon Ice Blocks Recipe

Makes approximately 10 - 15

Tools

Blender
Ice Block Maker

Ingredients

2-3 Cups of Ripe, Sweet Strawberries (Any Sweet Berry Can Be Used Here)
1-2 Cups of Juicy, Sweet Watermelon! YUM!

Method

1. De-seed your watermelon.
2. Blend your watermelon and your strawberries separately in a blender.
3. Pour the mixture into a ice block maker.
4. Stick your ice block stick in the appropriate place.
5. Place in the freezer for at least 3-4 hours.
6. Take them out when they are frozen and ready to eat.
7. Pop them out and enjoy!

 


Mango Coconut Delight Balls Recipe

Makes approx. 30 depending on how large you make them.

Tools

Food Processor

Ingredients

3 cup 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 or yacon syrup
8 tbsp cold pressed coconut oil.
2 tsp freshly grated lemon zest

Method

1. Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
2. You will know the mixture is ready when it congeals together and almost forms a ball.
3. Roll the mixture into small balls and roll in shredded coconut.
4. Freeze on a baking tray lined with parchment paper for about 20 minutes.
5. Store in a container in the fridge.

 


Carrot Asparagus and Pea Salad Recipe

Makes 1 Serving

Tools

Spirooli 3 in 1 Vegetable Slicer
Blender

Ingredients

2 carrots spiral sliced
3-5 spears asparagus sliced
24 pea pods de-peaed (or use frozen peas)
1 spring onion

Wet Ingredients

1/2 Cup Raw Almond Butter
3/4 Cup Young Coconut Flesh
1/2 Cup Young Coconut Water
1 Tbspn Tamari
2 Tbspn Maple Syrup or Yacon Syrup
1-2 Cloves Garlic, crushed
Water to Desired Dilution

Method

1. Mix all the wet ingredients into a blender and mix until combined. Go slowly so as not to over blend and heat up the dressing.
2. Combine all the veggies and add the dressing as desired.