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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Homemade Probiotic Apple Cider Vinegar Recipe

The Benefits of Apple Cider Vinegar:

  1. Detoxifying
  2. It helps balance the pH level of your body, helping you become less acidic and more alkaline
  3. Helps with the treatment of stings, bites, sunburn, warts, skin tags and verrucas
  4. Great for the health of your hair and works wonders as a hair shampoo
  5. Helps promote weight loss
  6. It helps balance the flora of the gut/digestive system
  7. It can be used as an all-round cleaner throughout the home
  8. Helps whiten teeth and freshen breath
  9. Helps balance blood sugar and blood pressure levels
  10. Helps with ingestion, heartburn, hiccups and sore throats
  11. It helps mask animals, from fleas and ticks, so is great used as a dog shampoo or a little added to their drinking water

I’ve never understood why apple cider vinegar is so expensive to buy, when it’s so cheap and easy to make! And here’s how:

Ingredients:

  • 6-10 organic apples (whole or scraps of)
  • 1 large bowl
  • 1 glass jar
  • 1 piece of muslin
  • Elastic band

Directions:

  1. Rinse apples/scraps and cut into large chunks.
  2. Put the apples in the bowl and cover with the muslin and allow to go brown.
  3. Add apples to the jar and cover with water.
  4. Cover the jar with the cheesecloth and leave in a dark place for 2-4 months (short time for scraps and longer for chunks of apple from whole apples).
  5. Strain the apples pieces and any scum from the liquid and bottle in an airtight container and use as and when required.

 

Apple cider vinegar is great in salad dressings and raw food recipes.

Enjoy!

 

Here are some relevant links you might enjoy:

Refinery29, How to Actually Enjoy Apple Cider Vinegar, click here.

Vegetarian Times, Apple Cider Vinegar, click here.

Cook for Food, Homemade Organic Apple Cider Vinegar, click here.

Gerson Institute, 8 Amazing Uses for Apple Cider Vinegar, click here.

 


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Super Simple Probiotic Kimchi Recipe

Kimchi is a fermented Korean dish that is really good for you, super simple to do and incredibly yummy.  Add into the mix that it’s packed full of good yeasts and bacteria, making it a really healthy probiotic dish, that helps balance the flora of the gut means there’s no excuse not to get your kimchi on!

There are many different recipes for making up kimchi, but here is my favourite:

Ingredients:

  • 1/2 head of white cabbage
  • 2 carrots (parsnips also work well)
  • small bag of red radish
  • 1 small celeriac (optional)
  • 1 small yellow onion
  • 2 inch square of fresh ginger
  • 4 cloves garlic (optional)
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon of salt
  • 1/4 to 1/2 cup of filtered water or sauerkraut juice
  • one large or two smaller jars

Directions: 

  1. Using the shredding/grating function on your food processor, or using a hand grater, grate all the vegetables.
  2. Place all but the water into a large bowl and massage the salt thoroughly through the vegetables.
  3. Using either a kraut pounder or the end of a rolling pin, pound down the vegetables until the juices are released, this should take around 10/15 mins.
  4. Put the vegetable mixture into your chosen jar(s).
  5. If the brine mixture from the vegetables does not completely cover the vegetables then top up with water until it does.
  6. Add a couple of cabbage leaves to the top of your vegetable mixture and weigh down with a stone (making sure to boil it first) or a kitchen weight, make sure everything is just under the water/brine level, so that it does not go mouldy.
  7. Put the lid on the kimchi and place in a cupboard for a minimum of 2 weeks, preferably more like a month.  The longer you leave it the better, but if you leave it longer than 6 weeks you will need to ‘burp’ the jar (open it to let the pressure out).  It will taste stronger the longer you leave it.
  8. Once opened, leave in the refrigerator and add to the side of just about any hot or cold dish for a super-charged meal.

 

Note: You can use just about any vegetables in this recipe, so it’s a great way to use up veggies! Waste not, want not! =)

Now go get your Kimchi on! =)

 

 


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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.