For the base



500g buckwheat, sprouted for a few days until it has a small ‘tail’

2 avocados or 1/2c almond butter

1/4c olive oil

1/4c fresh basil

3T Italian seasoning

1/2c sun-dried tomatoes, soaked until softened, which will also lessen the saltiness

3T lemon juice

1/2t salt (leave out if you didn't soak the sun-dried tomatoes)

3 medium tomatoes



• Grind all ingredients in a food processor until you have a paste consistency.



• Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.



• Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.





For the caramelised onions



5 large onions, sliced thinly (use a mandoline if you have one)

1c soft dates

3T tamari

2T olive oil

1/4c water



• Blend all ingredients except the onions in a high-speed blender, until smooth.



• In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.



• Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.





For the pesto



2c basil

1T olive oil

1/4t salt

2t lemon juice



• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.





For the tomato sauce



10 basil leaves

1c sun-dried tomatoes

1c tomatoes

2t lemon juice

1/4 of a medium onion

1 soft date



• Blend all ingredients in a high-power blender until smooth.





For the cheese



1c macadamias

1 1/2T lemon juice

1/4t salt

1/4c water

1T nutritional yeast



• Grind all ingredients in a food processor until you have a fluffy consistency.



To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.





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This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.

Serves 2

For the kebabs

3 large portabellos

1 small red onion

1 zucchini (courgette)

1 yellow bell pepper

1 cup pineapple

3 tablespoons tamari

1 teaspoon freshly grated ginger

1/4 teaspoon ground fennel seed

1/4 teaspoon ground Celery seed

2 tablespoons olive oil

2 tablespoons flax oil

1/4 teaspoon sesame oil (optional)

1/4 teaspoon salt

- Chop the vegetables into 1” squares.




- Blend the pineapple, tamari, ginger, fennel seed, Celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.




- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.




- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

For the Asian slaw

1 teaspoon finely grated ginger

3 tablespoons apple cider vinegar

2 tablespoons tamari

1 teaspoon lime juice

1/4 cup almond butter

1/2 a head of Napa cabbage, sliced thin

1 medium carrot, ‘ribboned’ with a peeler

1/2 a red bell pepper, julienne fine

1/2 a yellow bell pepper, julienne fine

1 Thai chili, minced fine

2 green onions, finely sliced

Small handful cilantro, minced

2 tablespoons chiffonade mint

- Blend first 5 ingredients in a high-speed blender.




- Combine with remaining ingredients in a bowl.




- Serve with warm kebabs straight from the dehydrator

One of the most common "If I went raw I'd miss ...." examples has to be "CURRY!" Well, my first raw curry was self-designed in January 2002 - I remember it well as a week later I found out I was pregnant and had one of those "oh, so that's why!" moments. Since then I've gone on to create a curry sauce that would work wonderfully with just about any raw veggie concoction you care to chop up! (See end for suggestions to work with, including how to create “rice”). So if you fancy something fresh and raw but "substantial" this weekend, bag yourself a Thai curry kit (available from most supermarkets) and stoke up your inner fire with this hot and saucy recipe!

Equipment: Food processor or homogenising juicer.

Ingredients:

Makes enough sauce to accompany 2 large helpings of veggies.

• 2 avocados


• 2 (dried) lime leaves


• 1/4 - 1/2 fresh chilli


• 1 teaspoon of lime juice


• 2 cm of lemon grass stem


• 1.5cm cube of fresh ginger


• 1/2 loosely packed cup of fresh coriander (cilantro)


• 1/2 - 1 cup of pure water (depends on how creamy and thick you like it)


• 1/2 Tablespoon of curry powder

Directions:

1. Simply blend all ingredients together, either in a blender or food processor until everything is fully blended. Taste test. Add more water if you'd like it runnier. Add more lemon, a tomato and/or avocado if it's too hot.

RAW COACH'S TOP TIPS:

• Great veggies (all finely chopped or cubed) to pour the sauce over include: Cauliflower, broccoli, mushrooms, green beans, peas, sugarsnap peas, courgette (zucchini), asparagus tips, tomatoes, cucumber.


• To improve/soften texture of your veggies you can either marinade them for a while in olive oil, lemon juice and a little Himalayan salt and drain before coating with sauce, or, after marinating for a short while, dehydrate them at around 110°F for a few hours to get them soft, warm and slightly mushy.


• To make "rice" simply put in a couple of parsnips or some cauliflower into your food processor and process until rice-like pieces are formed. Even if you don't like either on their own (I am *really* not a fan of raw parsnip!), by the time you have added your veggies and sauce, you won't even be able to tell what the rice is and you'll feel as if you're eating a much "rounder" meal

© 2011 Karen Knowler

Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

Thai Curried Cabbage Pillows



Russel James

The Raw Chef

Makes 8 pillows



For the wrappers



Make 2 batches of this wrapper recipe for 8 pillows.



5c peeled courgette (zucchini)

3T olive oil

2t Lime juice

1/2t cayenne

1t ground coriander

1/2t salt

1/4c flax meal*





Blend all ingredients in a high-speed blender until smooth.

Add flax meal and blend again until smooth.

Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.



* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.



For the filling



5c white cabbage, shredded

6 spring onions (scallions)

2t cumin

2t ground coriander

1/4c cold pressed sesame oil

1T toasted sesame oil (optional)

1t salt

2T tamari or nama shoyu

2t lime juice

2 cloves garlic, crushed/minced

2 red Thai chilies, deseeded and minced

2T agave

2T tamarind paste (optional)

1c fresh coriander, roughly chopped





Combine all ingredients thoroughly in a bowl.



To assemble





Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.

Start with one of those smaller squares in front of you so that one corner is close to you.

Place a good amount of the filling mixture into the centre of the square.

Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope. You will need to wet the edges as you go along so they stick in place.

Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).

Place on a dehydrator mesh tray.

When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.

Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.



For the dipping sauce



1 cucumber, peeled

1 mango, skin removed

1/4t salt

1t lime juice

1 spring onion, finely chopped

1 small handful fresh coriander





Blend all ingredients, except spring onions, until smooth.

Add most of the spring onion and all the coriander and pulse in.

Pour sauce into a small bowl and top with remaining spring onion.



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