Rawpower


Creamy Avocado Soup Recipe

This delicious, creamy avocado soup can be served cold or warm depending on the season - the seasons have been changing daily here in the Blue Mountains these last few weeks so this soup was a perfect choice for our recipe this month - I served it cold.

Makes 2 - 4

Tools

Blender

Soup Ingredients

2 avocados
1 small cucumber
Small handful of fresh coriander
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon Himalayan pink salt
1 teaspoon tamari
1/8 – 1/4 teaspoon cayenne
1 cup water (if wanting warm soup use hot water)

Method

1. Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives. ( I substituted scallions this time)


Sour Cream Ingredients

1 1/2 cup raw cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 cup water
1/2 teaspoon Himalayan pink salt

Method

1. Blend all ingredients in a high-speed blender. Add small amounts of water if you’re having trouble getting the cashews smooth.
2. Leftovers transfer to a container and refrigerate. It will firm up a little and make an excellent dip for fresh veggies. Better make more on purpose for unexpected guests this season.

 


Chocolate Vanilla Shake Recipe

Makes 1

Tools

Blender

Milkshake Ingredients

1/2 cup Canned Coconut Milk
6-8 Ice Cubes
1 Tbs. Chia Seeds
1 Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
1/4 Tsp. Xanthan Gum
Pinch of Sea Salt
Sweetener to Taste

Method

1. Add the coconut milk, ice cubes, chia seeds, vanilla, xanthan gum, and sea salt to the blender. Blend and add sweetener according to your taste preference.
2. Drizzle the chocolate syrup along the sides of a large glass (see below), then pour in the vanilla milkshake.

Chocolate Syrup Ingredients

1 Tbs. Raw Cacao Powder
2 Tsp. Agave or Yacon syrup
1 1/2 Tsp. Water

Method

1. Combine the cacao powder, agave, and water in a small bowl. Stir until no lumps remain and set aside.
2. Enjoy

 


Rice Paper Rolls Recipe

These rice paper rolls will help you to create a healthy, nourishing lunchbox inclusion, snack or meal.

Makes 8

Tools

Food Processor

Raw Cashew Cheese Ingredients

1 1/2 cups raw cashews (soaked 2 hours)
1/3 cup water
2 tsp lemon juice
2 cloves garlic
1/2 tsp Pink Himilayan salt

Method

1. Combine the drained cashews, water, garlic and salt in a food processor.
2. Blend until very smooth (5 minutes). Transfer to a small bowl.
3. Cover and let stand at room temperature for 24-48 hours.

Living Rice Paper Rolls Ingredients

1/2 cup Raw Cashew Cheese
1 (4 inch) piece diakon radish, peeled
5 cups hot water
8 rice paper sheets
2 cups fresh baby rocket
1 cup julienned Lebanese cucumber
3/4 cup julienned yellow capsicum or butter beans
1/2 cup julienned red capsicum
1/2 cup julienned peeled carrot
1/2 cup julienned zucchini
1 avocado

Method

1. Put the cashew cheese in a piping bag or small ziploc bag with and cut-off one corner (or you know, use a spoon).
2. Using a spiral slicer to cut the diakon into long, curly strands.
3. Pour the water into a large bowl. Dip 1 sheet of rice paper in and soak for a few seconds, until pliable. Place it on clean, moist towel.
4. Transfer the rice paper to a large plate or cutting board. Place one-eighth of the baby rocket, radish, cucumber, beans, zucchini, capsicum,avocado and carrot across the centre of the rice paper. 5 . Pipe the cashew cheese over the vegetables.
6. Fold the sides of the rice paper over the ends of the filling. Starting at the long side, roll into a cylinder. Continue with each rice paper.
7. Serve with tamari for a dipping sauce. The spring rolls will keep for 8 hours, covered and refrigerated.

 


Sunset Parfait Recipe

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