This recipe was given to me by my friend Linda as a cooked salad. I have adapted it to be mainly raw. It is very tasty and easy to prepare. The curry leaves give it a unique flavour. If you live in the sub-tropics you might like to grow a curry leaf tree as they propagate easily from seed. They are a beautiful small tree with edible black berries. Hope you enjoy it!
- 2 tbsp shredded coconut
- 2 tsp olive oil
- 1/4 tsp black mustard seeds
- 8 fresh curry leaves (or use more if you really like the taste)
- 1/2 small onion finely chopped
- 1/2 long green chilli
- 300g carrots grated
- 1 tbsp sultanas
- Put coconut and sultanas in bowl and cover with cold water for 10 minutes then drain
- Heat oil and fry mustard seed until they crackle (about one minute) and then add curry leaves, onions and chillies.
- Cook for five minutes stirring often.
- You may choose to leave the onions raw for better nutritional value
- Remove from heat and allow to cool
- Mix all ingredients together in a large bowl
By refraining from eating animals and their products you have contributed to the health of the planet, its people and its animals. It is one of the most noble acts you can carry out on this planet and you will reap the rewards in good health and a higher vibration.
For this recipe you need a dehydrator, or you could make it in the oven at the lowest setting with the door open
This also makes a great snack or a topping for ice-cream.
- 2 cups walnuts
- 1 cup almonds
- 2 cups flaked, raw oats
- 2 cups fresh fruit of your choice chopped in small pieces e.g grapes, strawberries, cherries, pineapple, mango, paw paw, apple
- 1/2 cup agave nectar or maple syrup or sweetener of your choice
- Place walnuts and almonds in food processor. Pulse until coarsely ground. Remove to bowl.
- Stir oats into nut mixture.
- Mix together fruit and agave.
- Stir into nut mixture.
- Place on teflex sheets. Dehydrate at 145 for 45 minutes (Don’t worry, it is still raw. The food temp never goes above 115), reduce heat to 115 and dehydrate for 5-6 more hours. Allow to cool and store in airtight jars.
This morning I was wondering what to make for breakfast. I had some overripe mangos and half a pineapple so I decided to use them up.
I chopped up one mango and half a pineapple and put them into the blender on high speed for about half a minute. I poured the mixture into 2 bowls. The consistency was like a thick shake. Then I added some grapes and some crunchy topping I made the other day. It tasted delicious. Instead of my crunchy topping you could use any type of granola or crushed nuts or dried coconut. Takes only a couple of minutes to whip up this healthy breakfast.
- 3 cups mango diced (or you could use any fruit of your choice like strawberries or mulberries)
- 4 tbsp coconut oil
- 1 tsp raw vanilla extract or ½ vanilla bean, ground
- 2 tbsp lime juice
- 1 tbsp lime zest
- ½ cup raw agave nectar
- Fresh berries and a sprig of mint (you could substitute another fruit of your choice here too)
- Blend together all ingredients except berries
- Refrigerate for 1-2 hours or overnight
- Layer in cups with fresh or frozen berries of your choice.
- Finish with a layer of berries and a sprig of fresh mint
The Gods created certain kinds of beings to replenish our bodies, they are the trees and the plants and the seeds.
- 1 cup soaked cashews
- 1 cup young coconut flesh (1 – 2 young coconuts)
- 1/4 coconut water (from young coconut)
- 2 tbsp olive oil
- 1 clove garlic
- 2 tsp turmeric
- 1 tsp ginger
- 2 tbsp agave nectar
- 1 sliced cucumber
- Optional: veggies to dip (celery, carrots, etc.)
Place all ingredients in food processor and process until smooth. This will take a bit and you will need to stop and scrape down the sides occasionally. Slice cucumber and pipe the dip onto rounds. Alternatively, cut up veggies into sticks and use as a dip.