Living a life less toxic…

by Faith Canter


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Raw Vegan Lemon & Blueberry Layered Cheesecake

Crust
1 cup pecans or macadamia nuts

1/2 cup walnuts

1/2 cup dates (pressed down)

1/4 cup desiccated coconut 

¼ tsp of Himalayan salt

 

Lemon Cheesecake layer

2 cups cashews (soaked for 2-4 hours and then drained)

3/4 cup lemon juice

2 tbs lemon zest (are unwaxed, organic lemons)

¼ cup of algave nectar or maple syrup

3/4 cup coconut oil

1 tbs vanilla extract

 

Blueberry layer

1 cup cashews (soaked for 2-4 hours and then drained)

1 cup blueberries

1/4 cup coconut oil

¼ of algave nectar or maple syrup

½ cup of fresh blueberries to serve

 

Directions

  1. Put all ingredients for the crust except for the dates in a food processor and blend until the ingredients are all crumbly.
  2. Now add the dates and blend well.
  3. Press into the mixture into the bottom of a cake tin and place in the freezer whilst preparing the other layers.
  4. Wash out the blender and then place all the lemon layer ingredients into your food processor and blend until fairly smooth.
  5. Pour the lemon layer ingredients over the crust layer in your freezer and then place in the freezer until the next layer is ready.
  6. Wash out the blender again and place all ingredients for the blueberry layer into the food processor and blend until smooth.
  7. Pour the blueberry layer on top of the lemon layer, add the remaining blueberries and pat down slightly and return to the freezer for a couple more hours.
  8. Place in the fridge for an hour or so before serving to soften enough to cut.

Note: If you want a small cake use a small cup throughout, if you want a larger cake use a larger cup. Don’t worry about exact measurements with recipes like this as they always taste delicious regardless.

 

Here’s some other raw cake recipes you might like:

Raw Strawberry Cheesecake, click here.

Double Chocolate Hemp Brownies, click here.

Thick Raw Lemon Bars, click here.

Raw Apple Pie, click here.

What’s your favourite raw cake or cake of any type for that matter?


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Delicious Raw Marinated Vegetable Salad

Here’s a great way to serve raw veggies for maximum nutrient and enzymes levels.  Enzymes are essential for good health and are lost when we cook our food.  The more raw food you consume the more enzymes and nutrients you will absorb from your food.  If you swap one of your daily cooked meals for a raw one or ensure part of each meal is raw then this will really benefit overall health.

Ingredients: 

1 large courgette

1 red pepper

1 yellow pepper

1 small red onion

5 or 6 mushrooms

2 tbsp of olive oil

2 tbsp of sesame seed oil

1 tsp of flaw seed oil (optional)

½ tsp of garlic granules (optional)

½ tsp mixed dried herbs (or herbs of your choice) or ½ cup of fresh chopped herbs

½ tsp dried seaweed flakes (optional)

Directions: 

  1. Slice all vegetables using either a spiraliser (on the widest setting), a mandolin, the slicing function on a food blender or slice thinly with a knife.
  2. Place all the ingredients into a bowl and mix well.DSC_2144
  3. Place in the fridge to marinade for at least 2 hours, but preferably over night.  Make sure to stir everything around a couple of times.
  4. Drain off any excess oil and serve as a side salad or as a main with avocado or eggs for the non vegan of you.

More Raw Salad Recipes:

26 Raw Vegan Salad Recipes, click here.

8 Raw Vegan Salads, click here.

The Best Salad Recipes, click here.

Healthy Vegan Salad Dressing, click here.

How do you like your veggies?


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Wild Garlic Fermented Probiotic Pesto

At this time of year there is plenty of wild garlic around.  Not only is this growing for free all over the country, but it’s incredibly good for you also. Here’s why:

  • Its antibacterial
  • An natural antibiotic
  • It’s an antiseptic
  • Great for the heart, being even better at reducing blood pressure than normal garlic
  • Reduces arteriosclerosis and elevated cholesterol levels
  • Reduces the risk of blood clots

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I went foraging for wild garlic the other day and I made some fermented probiotic pesto.  Here is the recipe. Ingredients:

  • 700/1kg of wild garlic leaves
  • 120 grams of pine nuts or chopped almonds
  • 1 tbsp of salt
  • 1/4 cup of filtered water
  • 50/100 grams of basil leaves
  • salt and pepper

Directions: 

  • Blend all the ingredients (accept the water) in a blender, (you can change the ratio of ingredients to your personal taste)
  • Add mixture to a a sterilised jar and top up with the water so it comes just above the level of the mixture
  • Place a small plate or weight of some sort over the top of the mixture so that it is all submerged
  • Pop the lid on and put in a cupboard for anywhere between 10 days and 2 months

Notes:

1. You can ferment the wild garlic by itself (as per the above directions), so that you have a store of probiotic garlic to last you through the winter.

2. You can add olive oil to the jar rather than brine/salted water and this will make a pesto closer to the shop bought stuff and one that you could use almost straight away.

3. Don’t pull up the wild garlic bulbs – the leaves (and flowers) are the best bit of wild garlic and if you leave the bulbs even more wild garlic will be there next year.

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Here’s some other garlic fermenting links you might be interested in:

Eat Weeds, Lactofermented Wild Garlic, click here.

Cultures for Health, How to Ferment Garlic Scraps, click here.

Galloway Wild Foods, How to Ferment Wild Greens, click here.

Nourished Kitchen, Brine-pickled Lactofermented garlic scraps, click here.


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Gluten Free Raw Vegan Strawberry Cheesecake

As a lot of raw recipes can call for lots of prep, lots of ingredients and lots of equipment I like to collect and try out raw recipes that are simple, easy and don’t call for tons of ingredients or lots of kitchen gadgets and here is one of my favourite raw dessert recipes.

Gluten Free, Raw, Vegan Strawberry Cheesecake Recipe:

Base:
¼ Cup of desiccated coconut
2 Cups of chopped pecans
8 – 10 dates (soaked for a min of 1 hour)


1. Add all the base ingredients to a food processor and process down.
2. Put base ingredients into a cake tin and pat down well.


Filling:
3 Cups of soaked (for at least an hour) cashews
½ Cup of lemon juice
½ Cup of agave nectar (or maple syrup)
½ Cup of melted coconut oil
¼ tsp of vanilla extract
2 Cups of chopped strawberries


1. Put all the ingredients for the filling apart from the coconut oil into a blender and blitz well.
2. Add the coconut oil and give it another quick blitz.
3. Pour filling mixture on top of the base mixture.
4. Add 2 cups of chopped strawberries to the top of the mixture.
5. Add the other cup of strawberries to the blender and blend ever so slightly (so some of the lumps still remain but there is also some juice).
6. Pour remaining juice over the cheesecake.
7. Leave to set for at least 2 hours.

 

Here are some other raw cheesecake recipes you might like:

The Rawtarian, Raw Cheesecake Recipe: Click here.

Kris Carr, Blueberry Cheesecake: Click here.

Savvy Vegetarian, Raw Vegan Chocolate Cheesecake: Click here.

Tales of the kitchen, Plum, poppy Seed and Hazelnut Cheesecake: Click here.

Or the Raw Vegan Power website has a lovely selection of raw desserts, click here.

 


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Raw Unfried Rice Recipe

Most of you will know I eat a fair amount of raw food, not only for the huge amount of health benefits you receive from doing so but also because of it’s overall yumminess!

As such I wanted to share with you one of my favourite recipes.  I particularly like this recipe as you don’t have to be big into raw food to make it, it’s really easy, really healthy and you don’t need any expensive gadgets, ingredients or even very much time to make it.  It’s a great  ‘use-up’ meal, meaning you can pretty much throw anything in from your fridge or cupboards that needs using up.

Raw Un-fried Rice:

Ingredients:

1 cup wild rice (soaked)
1/2 head of green or red cabbage
1 red onion
1 tsp cloves of garlic granules or 2 cloves of garlic
3 tbsp. grated ginger (or half as much ground ginger)
2 heads of broccoli cut into small florets, stems peeled and shredded
2 large carrots shredded
1 pepper (any colour)
1 bunch parsley chopped or 1 tbsp. of dried
1 cup peas (frozen and thawed) or half a cup of peas and half a cup of sweetcorn – due to these being blanched before freezing they are not technically raw, but yummy and easily at hand anyway
1/2 cup lime or lemon juice
3/4 cup olive oil or your choice of oil
3/4 cup sesame oil (or more olive oil, if not)
1/4 cup Tamari (or just normal soy sauce if you can tolerate it)
1 1/2 tsp Himalayan Sea Salt
1/2 tsp chilli powder

 

Directions:

1. Soak wild rice for 48hrs in water (changing water and rinsing rice every 6-8hrs).

2. If you cannot tolerate wild rice or if you want a quicker non raw food, substitute the wild rice for brown rice, lentils or quinoa.
3. Put all vegetables (apart from peas and sweetcorn) and dressing items into a food processor and blitz until all items are about twice the size of a pea).

3.  Then put this into a bowl and add the items you have left out, mix well and put into the fridge for 2hrs (or even SONY DSCbetter, overnight).

4. Mix well before serving.

5. If you cannot have any of the ingredients just substitute for another vegetable.  Pretty much any veg works well in this dish.

 

This recipe works great as a main, a side dish or even with things like boiled eggs and avocado in.

Enjoy!

 

Here are a few other raw rice recipes you might enjoy:

You can eat that raw? Click here.

Raw Food Cauliflower Rice, Click here.

Raw Rice Recipes, Click here.