Rawolution

Today I've eating nothing but completely raw food - I feel super great! I'm surprisingly really energized and not as lethargic as I've been feeling the past week. I'll definitely be putting up some new recipes soon.
Meanwhile, here's some raw foods I've had out at a few restaurants in Melbourne. 

 The best [raw] veggie stack I have ever set my eyes on. 
Veggie Bar, Melbourne.

Raw pizza with napolitano sauce, spinach, multicoloured tomatoes, avocado and 'cheeze'.
Veggie Bar, Melbourne.

[Raw] Nachos with cashew hommus, guacamole and tomato/walnut pesto.
Yong Green Food, Melbourne.

 Raw lasagna that taste better than home-made cooked lasagna. 
Yong Green Food, Melbourne.

Raw green tea 'cheeze'cake with goji berries.
Yong Green Food, Melbourne.

Crisp 'n' burn

Last night cooking dinner was in my honors and these chili and lime fries accompanied my main. Unlike any other type of think cut chips you have tasted they are spicy and tangy which quite literally is like a party in your mouth. I didn't fry these whatsoever so they weren't as greasy - instead i baked them (Healthier). If your anything like me you would love the black crisp parts which i don't always know what substance they evolved from which is a worry. 

Ingredients:

- 4 purple potatoes

- Large pinch chili

- 2 tbs olive oil

- 3 diced capers (optional)

- 2 tsp balsamic vinegar

- 1 lime

- Half a lemon

Method:

- Cut 4 purple potatoes roughly into thick cut chips with the skin is highly recommended

- Soak the raw potatoes in a bowl of boiling water for 3 minutes

- In a small bowl/cup mix together the ingredients for the marinade. Start of with the oil, vinegar and lime & lemon juice. Mix together then add the diced capers and chili. Try the marinade and add more chili if necessary (I used an olive oil and chili mix in a jar which makes the chili more powerful).

- Drain the potatoes and put them back in the bowl to dress them. Add the marinade to the potatoes and coat the potatoes

- Lay the potatoes in a baking tray and let them cook away in the oven at a heat of 180 degrees for about 50 minutes

Add salt if you wish once they're ready but I personally think they have enough flavour. I hope you enjoy these, they're beautiful and soft inside assuming it's from letting them sit in the boiling water for that short spurse of time.

Idyllic summer 'milkshake'

It's about 30 degrees today and no doubt we're all sitting outside with popsicles and such. My sister was in the kitchen whipping up some almond milk icy-poles. In the mixture there is simply just; almond milk, almond spread and vanilla essence - add all ingredients and cook on the stove then set in molds in the freezer. Could it get any more simpler? 

But the best thing about this was with the leftovers, pour the liquid over vanilla ice-cream (in my case I used choc-chip vanilla/almond soy ice-cream) and it's like a better-for-you iced chocolate or milkshake! Delicious is an understatement. 

Amaranth stuffed capsicum

Once again, this is a recipe suitable for people who eat gluten/dairy free and for those who are vegan. In case you're not fond of 'amaranth' it is an ancient grain which looks like tiny little balls which expand once boiled. They are rich in nutrients and a great alternative to wheat-based products. Your best bet is to find it in the health isle of your supermarket or local health food store. Please be aware that I'm hopeless when it comes to inventing my recipes and taking the measurements I use into account, so you may have to fiddle with that again!

Ingredients;

- Capsicum (red, orange, yellow or green)

- Amaranth/Quinoa (as much as required to suit how many people your cooking for and how full you stuff the capsicum)

- Zucchini

- Celery

- Mushrooms

- Carrots

- Any other vegetable (peas and corn go well)

- Tamari - A gluten free organic soy sauce

- Bottled tomato cooking sauce

- Oil and seasoning to taste

Method;

- Bring water to the boil and cook the amaranth/quinoa using ratio 1 cup of water to 1 cup amaranth. It takes about 15 minutes to cook (read the packet for exact cooking time).  You may use the leaves off the celery when you boil the grains for flavouring.

- Dice chosen vegetables finely and sear them in a pan with water, tamari and tomato sauce. Once the water has evaporated turn off. (don't flood the pan)

- Slice the top part of the capsicum off so it makes a lid. Drizzle the capsicum with oil and bake for 5-10 minutes at 180 ͦ .

- Once the amaranth/quinoa and vegetables have cooked, mix them together in a bowl then take out the capsicums and stuff them.

- Place the capsicum lid on and make for another 5 or so minutes to your liking. 

Hope the recipe all goes well!

Amateur chef

Mid last week I was really in for a break from hardcore exam studying. My favourite past time hobby is cooking, I love experimenting and trying out new things. Since I'm into healthy foods and since coming back from LA - raw foods, I decided to invent my own dessert. If your somebody who's not into the richness of sweets but likes something just sweet enough to please the palette & for those of you who don't eat or have allergies to dairy, sugar, egg, and gluten this is great. It's also 100% raw and loaded with nutrients! 

Tofu and mixed nut slice. 

It was a very experimental thing and I made it up as I went, it's the only way I know how to cook. 

I'll try and give you the basis of the recipe but I can't assure it will turn out the same considering I wasn't taking any measurements, so you may have to do a little altering. 

Ingredients; 

1/3 block tofu (about 120g), Tbsp agave, 2 Tbsp almond spread, small hand full pumpkin seeds,

1/2 cup almond meal, 1 Tbsp unhulled Tahini and walnut oil if nessesary. 

Method:

-Combine the almond meal, tahini, pumpkin seeds and half the agave into a blender. Add more or less agave to desired taste. Blend ingredients well, if mixture is too crumbly, add some walnut oil or extra tahini. 

-Press mixture down into a flat contanier/ceramic tray, cool in the fridge. 

-To make the tofu crean  blend together the rest of the ingredients. Again, you may have to give or take a few measurements until your instinct tells you the texture is right. It shouldn't be runny nore chunky. 

-Spread a thick later of the tofu cream over the almond meal layer and cool back it the frdge until it sets. 

Bon Apetit! 

If your allergic to any nuts in particular, you can always alter the nuts and seeds from almond butter to peanut, walnut or cashew butter and change the sunflower seeds to walnuts or any other seeds.

If anybody decides to make this treat, let me know how it goes. If it's a flop I'll help you out with what to do.