Raw Indian Carrot Salad

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!

Ingredients

  • 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

Directions

  1. Put coconut and sultanas in bowl and cover with cold water for 10 minutes then drain
  2. Heat oil and fry mustard seed until they crackle (about one minute) and then add curry leaves, onions and chillies.
  3. Cook for five minutes stirring often.
  4. You may choose to leave the onions raw for better nutritional value
  5. Remove from heat and allow to cool
  6. Mix all ingredients together in a large bowl

Enjoy!

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.

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Mango and Berry Parfait

Ingredients

  • 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)

Directions

  1. Blend together all ingredients except berries
  2. Refrigerate for 1-2 hours or overnight
  3. Layer in cups with fresh or frozen berries of your choice.
  4. 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.
– Plato

 

Turmeric Veggie Dip

Ingredients

  • 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.)

Directions

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.

Enjoy!