Here is my version or a Raw pad Thai. The zucchini replaces the noodles and the coconut lime dressing giving it a lovely zest and Thai taste. Bell peppers are high in Vitamin C; they contain fibre, protein and iron.
This nutty and fruity cereal is packed with nutritional goodness. You can make this recipe up and store it in
the refrigerator and enjoy in small snacks throughout the day or eat for breakfast, with added fresh fruit. Serves 8
1 apple, peeled, cored and chopped
2 tablespoons chia
2 teaspoons ground cinnamon
1⁄4 teaspoon pink Himalayan or Celtic sea salt Juice of 2 mandarins
1 tablespoon mandarin zest
1 tablespoon lemon zest
1 cup (4 oz/115 g) almonds, soaked in water for 3–8 hours 1 cup (4 oz/115 g) walnuts, soaked in water for 3–8 hours 1⁄2 cup (21⁄2 oz/70 g) pumpkin seeds
1⁄2 cup (21⁄2 oz/75 g) sunflower seeds
1 cup (4 oz/115 g) cranberries
Sliced bananas, to serve
Flaxseed oil, to drizzle
Put the apple, 1 tablespoon of chia seeds, the cinnamon, salt, mandarin juice and zests in the bowl of a food processor and blend until chunky. Be careful not to over-blend the mixture. Tip into a bowl.
Process the nuts until chunky, then add to the bowl with the chia mixture. Add the seeds, cranberries and remaining chia seeds and mix together until well combined. Store, covered, in the refrigerator to allow the flavours to blend overnight.
Divide between breakfast bowls and serve with sliced banana and drizzle flaxseed oil over the top.
The lactic acid process that naturally preserves sauerkraut is ripe with probiotic power. The good bacteria
that are common to preserved food include Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret,
L. pentoaceticus, L. brevis and L. thermophiles. There is a wide range of healthy bacteria responsible for
these tasty ferments, so you won’t find the same good bacteria count in every batch, but what you will find
is a product brimming with healthy probiotics that will help ensure good gut health.
1 red cabbage
2 tablespoons Himalayan pink salt
1 teaspoon celery seeds
1 teaspoon dill seeds, divided
1 teaspoon black peppercorns, divided
1 bay leaf
Shred, slice or grate the cabbage and carrots and place in a large bowl.
Add the salt and toss to combine, then set aside for 30 minutes.
Knead the vegetables by pressing them down with your hands. Tip them into a mason jar, add the
spices or any other spices you like and press down on the vegetables. Water will leach from the
vegetables, then over time it will subside.
If there is no water you can make a brine, to help cover the vegetables. To make the brine, bring ½
cup water and a ½ teaspoon Himalayan salt to the boil and stir until the salt dissolves, then leave to
cool. Pour over the vegetables, leaving 1 in (2.5 cm) of head space in each jar. Add a weight to help
press the vegetables down Seal the jars. You will see them bubbling over the next few days.
Once a day loosen the lid to let the fermentation gases escape. Push any vegetables that have worked
their way up the side of the jar or around the weight back down into the liquid.
As the lactic acid bacteria proliferates, the cabbage will turn into sauerkraut. Theoretically the
cabbage is ALIVE with probiotics, and by day 4 it can be eaten. However, for best flavour leave it for
1–3 weeks. Warmer climates speed up fermentation, while cooler temperatures slow the process.
Refrigerating slows down the process so once ready store in the refrigerator
Raw Vegan Chocolate.
Cacao powder is full of nutrients. It looks like cocoa but retains all its natural
goodness making it a good substitute to eat when you crave chocolate.
1 cup coconut oil
1 cup Raw cacao powder
½ cup goji berries,
½ cup cranberries, plus extra to decorate
½ teaspoon Himalayan sea salt
Melt the coconut oil in a pan over gentle heat until liquid. Add the cacao powder and salt and stir
through. Add the goji berries and cranberries. Pour into a 6½ x 4 in (17 x 11 cm) container lined with
baking paper. Add more berries pushing them into the top for decoration or pour into silicone patty tins.