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Raw Cucumber & Avocado Soup w Capers

April 30, 2013 · by · Leave a Comment

 

 

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Raw Cucumber & Avocado Soup w Capers
This is a lovely, delicate soup, served cold. Although made with avocado, it is not heavy at all.
Prepared by:
Cuisine: raw & vegan
Recipe type: soup
You need
  • ½ tall cucumber, chopped
  • 1 avocado, peeled and roughly chopped
  • 1 cup of coconut water
  • 1 heaped tsp of fennel seed
  • 1 pinch of mild chilli powder
  • juice & zest of ½ lime
  • juice & zest of ½ lemon
  • 10 fresh basil leafs
  • pepper
  • pinch of salt
  • 1 tsp of capers (or more, but it shouldn't become a caper soup 🙂 )
  • optional: ½ tbsp of Smoky Toasted Coconut Flakes, or plain toasted coconut flakes.
To do
  1. put everything except for the last two items in the blender, and whizz until it is a nice fluffy soup
  2. taste and tweak
  3. cool in fridge
  4. when you serve, top with capers, an extra basil leaf and coconut flakes.
Notes
If you want to make toasted coconut flakes: just toss some flakes in a dry hot pan and stir, they will toast pretty quickly. Once off the heat they will continue to crisp.
Here's a recipe for baked smoky flakes, and here's one for raw smoky flakes.

Filed Under: All, Gluten free, Light meals, Raw & Almost Raw, Soup · Tagged: , , , , ,

Lemon & Garlic Tahini Dip

April 30, 2013 · by · Leave a Comment

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Lemon & Garlic Tahini Dip
A very simple but yummie dip, the zest gives it a beautiful flavour. It takes a lot of garlic, if you are afraid to use this much, try less and add to taste 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: sauce/dip
Prep time: 
Total time: 
You need
  • 4 tbsp of black Tahini (normal Tahini will do if you don’t have the black version)
  • 4 cloves of garlic
  • zest of 1 lemon
  • pinch of salt
To do
  1. mix and serve as dip. If you’d like it thinner, then dilute with a tad of lemon juice, non dairy milk or even water.

 

Filed Under: All, Dips, Sauces & Condiments, Gluten free · Tagged: , ,

Semi Dried Tomatoes (dehydrated)

April 12, 2013 · by · Leave a Comment

 

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Semi Dried Tomatoes (dehydrated)
We have a tomato plant that is producing more than we had expected, so I thought it a good idea to make our own semi dried tomatoes. They are dehydrated, so contain all the goodies they were designed with 🙂 You could do this in your oven too, but the idea of dehydrating is not to go over 46C, in order not to kill the enzymes in them. Enzymes are doobies that help us with digesting our foods. If you want to do this in the oven, then set it at the lowest temperature, preferably 50C. If 70C is your lowest temp, then leave the door open.
Prepared by:
Cuisine: vegan, raw
Prep time: 
Cook/wait time: 
Total time: 
You need
  • all the tomatoes that you want to get ‘rid’ of, and that you have room for in your dehydrator
  • some sugar (I used Xylitol)
  • salt & pepper (I use Himalayan Rock salt, it is soooo much better for you than commercial table salt)
  • Italian or Provençal Herbs
  • a nice olive oil
To do
  1. cut the tomatoes in 4
  2. if using a dehydrator, transfer to a plate or dish to sprinkle oil all the other ingredients on top. If you would put the tomato straight onto your dehydrator tray and then sprinkle oil, your bench top is going to be a mess
  3. sprinkle oil, salt and as much of pepper and herbs as you like on top of the tomatoes, and just a light sprinkle of sugar
  4. transfer to dehydrator tray
  5. repeat till all tomatoes are gone, and switch on dehydrator. It took mine about 18 hours to get to my liking, but it could be shorter or longer for you. Just taste and check, they are finished when you are happy with the texture 🙂
Notes
To keep them, put them in a glass jar and cover with (olive) oil. I have added some chopped garlic cloves to the oil.

 

Filed Under: All, Gluten free, Raw & Almost Raw, Veggies & Sides · Tagged:
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