Raw Muesli

Made a lovely big box of raw muesli for this season.  It's really easy to do and saves you a lot of fiddling around mixing all your ingredients separately.  I used oats, buckwheaties, bilberries, sunflowers, pumpkins, hazelnuts, coconut, apricots, raisins, cacao nibs, bee pollen.
 


 Served with hemp milk and a little xylitol or honey to sweeten, yum.

Nut Clusters & Hot Chocolate

In these damp and cold Autumn days, I really enjoy a cup of creamy hot chocolate with something sweet that is quick to make if I have nothing raw already made up.

To make instant hot chocolate, just blend the following:-

1 cup hot water (you can use your seed milk if you have some)
2 tsp cacao powder
2 tsp mesquite meal
1-2 tsp favourite sweetner ie honey or xylitol or agave
1 pinch sea salt (brings out the flavour)
pinch cinnamon and ginger (opt)
1 handful macademia or pine nuts or brazils

Blend until creamy and adjust sweetening, spices


Raisin/nut clusters

1 cup nuts (macs, brazils, almonds)
1/2 cup raisins
little water or orange juice
cacao powder

Process the nuts, then add the raisins and process again.   Add a little water to make a sticky dough.  Break off small pieces and roll in cacao powder.

Enjoy!

Potluck Postie *NEW*

Inspired by Emma's desire for pre-made raw snacks, I offer you the Potluck Postie!

This is a weekly service when I will send out a small selection/sample of whatever I have been creating in the raw kitchen.  It will mainly include things like savoury bread, crackers, cookies, chocolate, cereal, cake (although not all at the same time!).

For example, this week's selection included:-

Buckwheat garlic/tomato/onion bread

Coconut/fruity/cacao soft cookies 

Crunchy buckwheat/oat biscuits with coconut icing

You can let me know of your favourite foods for future PP's and if any ingredients are a 'no no' for you.  

Generally, the idea is that the Potluck Postie (PP) is a surprise package, however, if you would like to know in advance of the general type of food I'm making, just drop me a PM through facebook or email me at info'at'rawlifestyle.co.uk (replace 'at' with @)

All payments need to be received by Tuesday 10am for that week and food will generally be despatched Thursday.

Prices are 15 pounds per parcel including P&P mainland UK.  You can also opt to buy the Raw Christmas Hamper here instead of at the xmas site.  Price includes delivery.
 

Payment Options

1 week £15.00 4 weeks £60.00 Raw Xmas Hamper £75.00

Potluck Postie Feedback:-

  

Was delighted to receive my Potluck Postie package – didn’t know what it was and when I opened it all these lovely little parcels fell out…. Each one was absolutely delicious and I was in danger of eating all of them at once.  I am SO looking forward to the next delivery.Vikki

I love this idea - I don't have to make any decisions and I get a surprise package!  Everything this week was great, especially the chocolate cereal bars and the almond cookies - delicious.  The food arrived in good condition, so no problems with the packaging. The food really helped me to cope with a busy schedule, and I am going to order as often as finances will allow.  Thank you so much for this.  Julia

I just wanted to send you a little email to thank you for the delicious potluck postie.. I must admit it made my day when i arrived home from a long days work to find my goodie bag waiting for me :)) and the contents topped it all off.. they were absolutely delicious..  Robert 

 Last week was my first postie. My two year old daughter loved the white chocolate flax seed crackers! Finally a healthy biscuit/treat that I can feel good about sharing with her. Tracy

Hi...Ive been meaning to email you for days to say I really enjoyed the goodies in the last postie potluck...they were delicious.  I tried to make them last as long as possible but didnt quite manage it!  Jenni 

 

Next Day Sprouted Buckwheat Cereal!

A tip for producing next day sprouted buckwheat cereal.

Soak buckwheat around midday (a kilo is good if you're going to be dehydrating into crunchy buckwheat cereal.)  Leave to soak for 30 minutes.  Strain over a sink.  Cover the buckwheat with a tea towel which will accelerate the sprouting time.  Next morning the buckwheat is sprouted ready for eating or dehdyrating into bucky cereal.

Tomato and Walnut Pate

This is a lovely pate to use in nori rolls or as a spread on flax bread. Enjoy!

2 whole tomatoes
4 sundried tomatoes, soaked
3/4 cup walnuts, soaked
1 carrot
1/2 tsp cumin powder
1/8 tsp turmeric, ground
1/2 tsp oregano, dried
sea salt to taste

Quarter the whole tomatoes and chop the carrot. Put the spices/herbs into the food processor. Add the tomatoes, carrot and walnuts and process into a pate. Check seasoning, add more salt to taste if required.

Raw Mocha!!! Hot Chocolate!!!

I have to say this is a delicious drink throughout the long cold winter we have here in Scotland. It has kept me warm this winter and I think I am going to miss it in the summer!

1 large cup almond milk (made from blending 1 part nut to 3 parts water and then straining the pulp)
1/3 vanilla pod
2-3 teaspoons raw cacao
2-3 teapsoons mesquite meal
1 teaspoon maca (opt)
1 teaspoon purple corn extract
dash cinnamon and ginger
dash agave syrup (opt)
pinch sea salt
cacao liquor for grating on the frothy top

Blend up the almond milk with all of the above ingredients until smooth. Sweeten to taste with a little agave syrup and blend until creamy. Warm up in a saucepan and then give it another whizz in the blender before pouring into a tall glass. Grate the liquor over the top. Enjoy!!!

Raw Gold Chocolate Gift Box - Valentine's Gift!!!

165gms of pure chocolate bliss!

4 varieties of chocolates:-

• mint chocolate crunch (with buckwheaties)

• orange hazelnut squares

• tropical delight (sesame/coconut coated in dark chocolate)

• chocolate truffles (hazelnut/sesame, cacao, spices)

Sorry, the 'Chocolate Boxes' are no longer available but if you want to make your own delicious chocolates like these see 'Raw Chocolate Treats' for the recipes!

Raw Chocolate Treats ebook is here!!!

Raw Chocolate Treats by Anabrese

Make Your Own Raw Chocolate at Home!!

The recipes are simple enough to give every chocolate lover a unique creative experience.

Making your own raw chocolate at home is rewarding, good fun and even cheaper than buying commercially available chocolate bars. You can become your very own raw chocolatier in your own home making raw chocolates for yourself, your family and as gifts for friends. The book also includes delicious chocolate-tasting desserts.

Have a chocolicious day!

Well, it's that time of year again where all the advertising of food, food, glorious food hits you in the face everywhere. It can be very tempting for new raw foodies to eat some of the familiar comfort food they grew up with. But, you don't have to succumb to all that stodgy, depleting heavy food that's on offer at your aunties. I have made it easy for you by producing a book chock full of the most tantalising, delicious, feel-good food you can imagine on a raw diet. If you prepare a little in advance of your social gatherings over Christmas, you will enjoy the lifeforce of raw food at its best and most delicious. On that note, have a wonderful merry time and enjoy all the other wonderful things about this time of year, as well as the food!

Autumn Food

Hi, we're on the tip of the Autumn here in Scotland and I notice how food choices are moving out of the summer salad and fruit fare to thoughts of warming and filling treats and pies. A super choice right now is soup with it's warm, comforting and smooth effect on mind, body and spirit. A little flat bread could be a good accompaniment or mixed vegetables warmed up and a cream dressing added. Whatever you decide to have, enjoy the new season and I'll speak to you soon.

Petit Pain (Raw Bread)

We're moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.




1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread

Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.

Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long 'snake'. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
Dry in the dehydrator @145 for 1-2 hours.

Delicious warm out of the dryer with coconut oil!

Chocolate Brownies

1 cup buckwheat/flax flour (1/2 cup each of buckwheaties and flax seeds ground)
1/2 cup cacao
2 tablespoons mesquite meal
4 soaked figs
4 soaked apricots
1 apple
1 tsp cinnamon
1/2 tsp spirulina
1 tsp mixed spice
2 tsp coconut oil or olive oil
pinch sea salt

Put all the dry ingredients into the food processor, then add the soaked fruit and process until you have a dough. Place fudge-like dough on a teflex sheet and place another one on top. Use a rolling pin to roll out to about 1cm thick. Cut off the edges to make a neat square. Mark into squares. You can leave as it is or place in the dehydrator to dry out the oil slightly @ 145 for 45 minutes, turn over halfway to do the underside. Or, just place in the fridge until you're ready to put the icing on if you're using it. You could just make a chocolate sauce and pour it over the brownies before serving!

ICING
1/2 cup coconut oil
2 tablespoons mesquite
1 tsp cacao
vanilla
orange oil (opt)

Melt the coconut oil and stir in the mesquite until it is like a thick soup. Pour over fudge and set in the freezer or fridge. Cut brownies into squares and store in the fridge up to a week or the freezer.

Wild Raspberry Trifle

Base
1 cup raspberries
3 medjool dates

Custard
1 mango
1 banana
2 tsp psyllium
3 dates
1 tsp coconut oil

Cream
1 cup pine nuts
vanilla
lemon juice
1-3 tsp agave syrup
pinch salt

Make up trifle by blending each set of ingredients up to make a layer. Pour into nice moulds and decorate with raspberries (you can mash them with some agave to make a sauce) and sprinkle with cacao nibs. Enjoy!

My Lovely Raw Pet Rats!

We have 3 lovely female rats named Coco, Suma and Poppy. We feed them raw foods as they are the best foods nutritionally for all animals on the planet.

Each day I set out a raw banquet for them and they are healthy, energetic and have silky fur.
Occasionally, we give them a little box of wheatgrass to dig in the mud for the wheatberries. They also like to chew the grass.

Today's menu
pomegranate
mung beans
chick peas
lettuce
sunflower sprouts
nori
mixed grains

Flat Bread

1 cup buckwheaties
1 cup flax
1 cup sesame seeds
1 tsp carraway seeds
dash sea salt
1 tablespoon olive oil

Grind buchwheaties, sesame seeds and flax into a course flour. Transfer to a bowl, add salt and oil, mix. Stir in carraway seeds. Add enough water to make a dough. Divide mixture into 8 pieces. Take each piece and roll out into a flat round. Place on dehydrator tray and dry until firm but still bread-like. ( I personally dry at 135 for 30 minutes, then turn it over and dry @105 for another 30 minutes )Serve with fresh hummus and salad topping or any soup.

Summer Heat!

Well, it's gloriously warm and sunny in Scotland this last week which is great as we've had quite alot of rain so far.

I'm so enjoying lots of fruit, salads and soaked nori and olives. It's important to keep cool and drink lots of water and/or green juices. It's no wonder there is such a focus on green juices in the US where raw foodism has taken off. You won't catch me drinking much of the stuff in the winter for sure.

Anyway, off to the dentist. Making chocolate fudge later as an after shock treatment!!

Ice Cream Pie

This is a yummy treat to have once in a while.








CRUST
1/2 cup coconut, dried
1/2 cup sunflower seeds or any nut or seed you have
1/2 cup dates

Process ingredients and press into a lined flan dish.

ICE CREAM
1/2 cup coconut oil
1/2 cup cashew nuts or pine nuts
2-3 frozen bananas
vanilla (opt)
pinch sea salt

Put the oil, nuts, vanilla and salt into a blender. Add about 1/2 cup of water and then add pieces of frozen banana until the blender changes pitch and the mixture becomes thick and creamy. Pour into the pie crust and cover with clingfilm or a teflex sheet and freeze for 1-2 hours.

RASPBERRY SAUCE
1 cup any berry (raspberry, strawberry, blueberry, currants)
1/2 cup dates

Blend the above and pour onto pie. Marking slices creates a nice pattern. Or you can just create something beautiful yourself. Place pie in the fridge or freezer until you're ready to serve.

Raw Blueberry Muffins with White Chocolate Icing

Well, these are in the dehydrator right now and I must say, there is a beautiful home-baking smell of sweet cake in the air as I type. Will be making up the icing once they become dry enough.













MUFFINS
1 cup raw coconut flakes
1/2 cup flaxseed
1/2 cup almonds or sunflower seeds
1 cup blueberries
1 ripe banana
1 tsp mixed spice
1/2 cup raisins, soaked for 10 minutes in warm water
1/8 tsp sea salt

Grind the coconut, flax and nuts or seeds all together in a grinder.
Place in a mixing bowl with the spices and salt.
Process the blueberries using the pulse button just to mash them up. Add to the seed mixture.
Strain the raisins and add them into the bowl.
Mash the banana and add to the bowl. Now, thoroughly mix everything together.
Use an ice-cream scoop to make dome shapes of the mixture and place on teflex sheets.
Dry at 145 for 40 minutes (or whatever temperature you prefer) and then flip over and turn the dryer down to 115 and continue drying. This way, the muffins will be ready within 2 hours.

WHITE CHOCOLATE ICING
1/2 cup coconut oil
1/2 cup cacao butter
1/3 vanilla pod
3/4 cup lucuma or mesquite meal

Melt the cacao and coconut oil in a saucepan over a low heat (do not let simmer).
Scrape the seeds of the vanilla and add to the oils. Stir in the mesquite or lucuma.
Pour over the muffins. Place in the freezer for 10 minutes or in the fridge.

OR

BUTTER ICING
1 banana
1 cup cacao butter
1 tsp honey

Melt the cacao butter on a low heat in a saucepan. Blend with the banana.

Raw Chocolate Orange

This is my favourite chocolate recipe so far!

3/4 cup cacao butter
1/4 cup coconut oil
1/2 cup cacao powder
1/2 cup lucuma
4 drops essential sweet orange oil

Melt the butter and oil on a low heat in a saucepan, do not allow to simmer.
Carefully mix all the other ingredients into the oil, using the back of a spoon to press the mixture against the sides of the pot to properly smooth out any cacao or lucuma. Transfer to moulds or pour out onto a teflex sheet and pop into the freezer for about 20 minutes. MMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Spaghetti On Toast

TOAST
1 cup buckwheaties
1/2 cup flax seed
2 tablespoons olive oil
1 tsp caraway seeds
1/8 tsp sea salt
6-8oz water

Grind the buckwheat and flax and put into a bowl. Rub in all the ingredients, add water to make a dough. Flour your board with additional ground flax or seed or even coconut. Form into an oblong loaf. Thin slicely and dehydrate @ 105-145 until crispy.

TOMATO SAUCE
2 tomatoes
1/2 red or yellow bell pepper
1 tablespoon salad dressing (3parts oil/1 part apple vinegar)
1/4 tsp turmeric
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp ginger spice
1 clove garlic
1 tsp ground flax or seed
1/4 tsp sea salt

Blend all the above ingredients until smooth and sauce-like. Mix through the zucchini and warm in a saucepan or place in the dehydrator for an hour.

SPAGHETTI
2 zucchini, grated finely or spiralized using a saladacco