Neatie's Buckwheaties
R-awesome Recipes
R-awesome Recipes
Before my journey into living foods I thought anybody living such a lifestyle was nuts and probably danced around fields.....naked (this is a hobby I plan to engage in when it’s not quite so chilly) What changed my opinion was not only the lovely, very normal, people who give tremendous support to one another, in what can be an isolating and lonely lifestyle, but the huge amount of delicious recipe books and talented raw food chefs that had been around for 10-20 years.
Food was suddenly new and exciting again. I felt like a kid experiencing new texture, tastes and flavours. We often find what we like and stick to it, often even eating out in a lovely restaurant and ordering what we would eat at home.
I wanted to get in the kitchen as soon as possible and try all the delicious recipes in my new 'un-cook' books. After almost a year down the line, I am still very much like that.
I sometimes find that friends and family are hesitant at trying some of my dishes simply due to the fact that they are raw. I often have to wait patiently for my experimenters to do the look, sniff, and then one finger dip routine before a mouthful will even be attempted. I think this is simply the fear of the unknown and are usually pleasantly surprised and go back for more. The thought of a sugar, chemically filled drink fills me with far more dread then a glass of frothy nut mylk.
Do as your Mummy said and 'try it.....you might like it'.
What’s the worst that can happen??
Marvellous Mylk
The main rule: 1 part nut/seed, 3 parts water and soak the nut or seed for 8 hours prior to blending.
The following recipe is for Almond Mylk. I think a nut mylk is a good one to start with if you are coming off dairy. It has a subtle yet sweet flavour.
You may wish for a change and experiment a little by replacing the Almonds with Hemp Seeds, Brazil Nuts, Sesame Seeds, and Hazelnuts.
Recipe:
1 x Cup Soaked Almonds
2x Cups of Water
1 x Cup of Coconut Water (if you don’t have coconut water, 3 cups of plain water is fine)
Handful of Dates to sweeten, or Honey, Agave Nectar, Yacon Syrup etc
Place all the above ingredients in the blender and whiz for a good minute. Once it’s all blended nicely, transfer the mixture to a nut bag or large piece of muslin and strain until you are left with the pulp and no liquid. Transfer to a jug and refrigerate. Should keep for approximately 4/5 days.
Use on cereal or as a drink, but most importantly, enjoy!
(You can buy nut bags online here or at most kitchen hardware shops)
Krazy about Kale
Kale was a leaf I knew very little about, except that it was very good for you. Forget goji berries, this is a true superfood! People often ask me where I get my calcium from, well here you are, Kale! Click here for full nutritional benefits.
I didn't have a clue where to start! It is a very dense, fibrous leaf that is hard to chew in its raw state.
Until, da da.....I found this wonderful recipe in Gabriel Cousens 'Rainbow Green Live Food Cuisine' book, and this is where my love affair with kale began. I think it's serious!
Ingredients
1 bunch Kale
Half Small Cucumber
10 x Cherry Tomatoes
4 x stems of Spring Onions
Juice of half a lemon
Tsp of salt
1 x Stick of Celery
2 x Tbsp Olive Oil
To begin with, remove the thick stems from the Kale and finely chop into bite-size piece, place in a large mixing bowl. Add salt and massage well with your hands. The leaves should slowly wilt and reduce in size. This breaks down the fibre in the leaves and makes it much easier to chew and digest. Then add the juice of half a lemon and massage again.
Chop the cucumber into cubes and the cherry tomatoes into quarters. Finally, chop the spring onions and add them all to the bowl of prepared Kale.
Now, the final touch is to blend the avocado, celery and oil in a blender (you may need to add a little water till the mixture begins to turn over). Add to the bowl and mix thoroughly until all the mixture is evenly coated. The order in which you add the ingredients is important, if you add the oil too early, the kale will not wilt as well.
Top with a small handful of pinenuts and begin to crave kale!