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Rawpower - BLOG


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.

 


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.

 


Spicy Kelp Noodles Recipe

Makes 1 Serving

Ingredients

1/2 Package Kelp Noodles, rinsed
1/2 Cup Diced Cherry Tomatoes
1/3 cup cold pressed avocado oil
Shallots and Parsley to garnish

Spicy 'Peanut' Sauce Ingredients

1 Tbsp Cashew Butter
1 Tbsp Almond Butter
2 Tsp Miso Paste
1 Tsp Tamari
1 Tsp Agave or Yacon
1/2 Jalapeno, diced
1 clove Garlic, crushed
Water to Desired Dilution

Method

1. Combine all ingredients in a mixing bowl and whisk thoroughly to blend.
2. Toss noodles to coat, adding cherry tomatoes, parsley and shallots.

 


Maple Pecan Ice Cream Recipe

Serves 6

Tools

Food processor

Ingredients

6 scoops banana ice cream (3 cups frozen banana slices) – see recipe below
1/2 cup chopped pecans
1/3 cup cup maple syrup
extra pecans for decoration
extra pecans for decoration

Method

1. Soften ice cream and stir in chopped pecans.
2. Swirl in maple syrup gently.
3. Place in container and freeze
4. Divide ice cream into 6 scoops, drizzle maple syrup over and decorate with pecans.
5. Eat immediately or store in freezer

Banana Ice cream

1. Allow the banana to thaw for a few minutes then process to a white, whippy, consistency.
2. If you are having trouble whipping your ice-cream let the bananas thaw for a little longer and try again.
3. Scoop into an airtight container and place in freezer to freeze.

Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.

 


Basil Pesto and Zucchini Pasta Recipe

Makes 2 - 4 Servings

Tools

Food processor
Spirooli 3-1 Vegetable Slicer

Ingredients

3 cups fresh basil
1 cup English spinach
1/3 cup cold pressed avocado oil
1/3 cup raw pine nuts
2 -3 cloves garlic
3 Tbsp fresh lemon juice
1 Tbsp nutritional yeast
1 Tsp Pink Himilayan salt
1/4 Tsp garlic powder
4 large zucchini (for noodles)

Method

1. Combine all ingredients in a food processor, minus the zucchini, pulsing until you achieve the desired consistency.
2. Transfer into a small covered bowl and store in your refrigerator.
3. If you are not making this recipe immediately, this should keep 1-3 days in the fridge. You can also easily freeze this pesto and thaw when ready to use.
4. Spiralize the zucchini noodles. You can eat them as is or if you prefer to soften them:
5. Place them in a medium-sized bowl and heavily sprinkle with salt. Allow them to rest on your counter top for a few hours or longer. The salt will draw the water out of the zucchini creating a limp more pliable noodle. When ready to serve, rinse and drain well. Dab with a paper towel and plate.
6. Spoon the sauce on top. Garnish with pine nuts.

 


Edible Play Dough Recipe

Makes Approx. 8 - 10 creations

Tools

Food processor

Dough Ingredients

1 cup dried apricot
1/4 cup sultanas
1/2 cup desiccated (fine) coconut

Method

1. Process all ingredients to a dough - the longer you process the smoother the play dough becomes - and have fun creating!
2. Coat or drip with melted chocolate recipe – see below.

Chocolate Ingredients

1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup agave

Method

1. Melt coconut oil in a basin over hot water.
2. Combine well with cacao powder and agave.
3. Taste and adjust the sweetness if necessary.

Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts" eBook - one of 15 in her series "Super Healthy Meals" which can be found here.