My friend Laura and I recently went on a raw food cooking course in South London’s Tooting Broadway. She had booked the course, and I was extremely excited to join her.
There are huge benefits to eating raw, primarily that the food retains all of its nutrients, and the enzymes remain active.
I first became interested in eating a larger quantity of raw food after reading about the benefits of it for the skin, in Leslie Kenton’s book ‘Skin Revolution’. She recommends large raw salads, plenty of nuts, vegetables and fruits. I followed the ‘Five Day Facelift Diet’ from the book – it is a very interesting read.
I was however, extremely excited to prepare a ‘raw’ three course meal. Laura and I absolutely loved the flavour and texture of each of these courses. They were filling and satisfying – which isn’t necessarily what one may assume.
Asa, our Icelandic teacher, has been vegetarian since 1986, and is now vegan. She stressed strongly that everyone needs to find their own balance with food. She didn’t enjoy the flavour or texture of meat – but doesn’t suggest that everyone should eat raw food – or cut out meat. She is however, a strong believer in eating organic wherever possible.
Raw Creamy Spinach and Avocado Soup
Recipe for 2
1 1⁄2 cup water (or coconut water for a bit of sweetener) 2 cups Spinach 1⁄2 pitted avocado 1 stalk Celery
2 cloves Garlic Pinch of Pink Himalaya salt 1 tsp red pepper powder 1 tsp Cumin 1⁄2 tsp Cayenne Pepper
Put all ingredients in a mixer and blend together into an even paste. If you want to have a thicker soup reduce the amount of water
Raw pumpkin seeds, red pepper and spinach leaves as a topping on the soup for presentation!
Raw Spaghetti Marinara
Courgette for Spaghetti 1 medium size Courgette per person
Sauce Marinara for two
1 Red Bell Pepper 1 stalk Celery 1⁄2 cup soaked dried tomatoes (perfect to use lemon and olive oil) 1 cup Cherry Tomatoes 1 clove garlic Fresh Basil leaves Sprig fresh Rosemary Bunch fresh Parsley 1-2 Spring Onions 1⁄2 tsp Celtic Sea Salt 1-2 tbsp Olive Oil 1 date (optional)
All ingredients of the sauce put together in a mixer and blend well. Pour over the Spaghetti and use Parsley as decor and olive oil or even Balsamic to drop over the plate!
Raw Apple Tart
Recipe for one person
Crust – 3⁄4 cup Almond flour (ground almonds) 3 Medjool dates 1 pinch Pink Himalaya Salt
Filling – 1 Apple (peeled and cut course) Few tbsp Orange Juice 1⁄2 tbsp Lemon Juice 1 tsp Vanilla powder or Bourbon Vanilla essence 1⁄2 tbsp grated Ginger
1⁄4 tsp Cinnamon
All put together in a mixer and blended well. Pour over the crust which has been refrigerated for an hour.
Topping – 1 sweet Apple 1/8 cup Agave Syrup 1⁄4 tsp vanilla (see above) 1⁄2 tbsp fresh Lemon Juice 1⁄4 tsp Cinnamon
Slice the apple very thin and marinate or soak in the mix of the agave, vanilla, lemon juice and cinnamon for about 20 minutes. Put the apple in layers on top.
An absolute necessity for cooking raw is a food processor – something that I myself have to invest in. The best prices and options that I have found are here – http://www.amazon.co.uk/foodprocessors
The courgette spaghetti can be made with a spiralizer. This is not a necessity, as you can ‘peel’ vegetables to create vegetable pasta, but they aren’t particulaly expensive and they are a lot of fun to use – as we discovered on the course.
Some Raw Food Reads –
For more information on Asa and her classes –
For a very detailed and excellently written blog on raw food and this class, read my friend Laura Gallacher’s post on her fabulous website ‘Shuffle in the Pantry’ –
Thank you Laura, for letting me come along and learn with you!