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Gourmet Living Food Recipes For You
Index
Juices and Shakes
Page 5 - Alkalising Green Juice
Page 6 - Essential Superfood Shake
Page 7 - Almond Chocolate Milk
Page 8 - Chilli Chai Smoothie
Superb Salads, Sprouts and Dressings
Page 9 - Sprouting Guide
Page 10 - Raw Power Salad
Page 10 - Raw Power Salad Dressings
Page 10 - Seafood salad sprinkles
Page 11- Spicy Mexican Salad
Dehydrator Delights
Page 12 - Curried Crepes
Page 13 - Sprouted Rye Bread
Page 14 - Flaxseed Crackers
Page 15 - Living Garden Pizza
Page 16 - Sprouted Lentil Burgers
Page 17 - Sweet and Sour “Meatballs”
Page 18 - Superfood Cookies
Delicious Spreads, Dips & Soups
Page 19 - Sprouted Chickpea and Herb Hummus
Page 20 - Brazil Nut Pesto
Page 21 - Carrot Soup
Page 22 - Brazil Nut Butter
Rawsome Main Courses
Page 23 - Mango Vegetable Curry
Page 24 - Herb Nut Loaf
Page 25 - Zucchini Fettuccini
Amazing Guilt Free Desserts
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Page 26 - Apple Cake with Banana Cream
Page 27 - Apple Crumble Pie
Page 28 - Avocado Chocolate Pie
Page 29 - Apricot Banana Cake
Page 30 - Banana Custard
Page 31 - Custard Cake
Page 32 - Hazelnut Praline Cake
Page 33 - Coconut and Vanilla Ice-cream
Page 34 - Ecstasy Balls
Page 35 Chocolate Almond Torte
Page 36 Carrot and Brazil Nut Cake
Page 37 Sprouted Seed Choc Fudge
Page 38 Tropical Strawberry Cream Pie
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Why Raw Food?
To live a long, natural, happy and balanced life is your birthright. It is not rocket science or
something you can get from a practitioner, doctor, expert or prescription. Somewhere along the
way we have been misled, conditioned, and distracted from what is essential; we have lost touch
with our innate knowing, naturalness and bliss. In nature, animals eat only raw food and don’t
consult experts on how to live healthy, active lives, they also don’t suffer the widespread sicknesses and ailments humans do.
My experience is that people who eat a high percentage of living, organic foods are free of most
illnesses, have greater mental clarity and higher energy levels. Our bodies were not designed to
be a dumping ground for dead, cooked and processed foods and as such there is a price to pay for
ignoring nature’s laws.
From a scientific viewpoint all cooked food is devoid of enzymes which are vital for the absorption and digestion of food. Enzymes are the ‘life force’ or energy contained in living food and
are essential for all the chemical processes within the body. Once heated above 45°C enzymes
begin to be destroyed and once food is heated beyond 50°C they are totally destroyed. Eating
enzyme-dead foods places a burden and eventually exhausts your pancreas and other organs.
Many people gradually impair their pancreas and progressively lose the ability to digest their
food after a lifetime of ingesting processed foods.
In 1930, under the direction of Dr. Paul Kouchakoff, research was conducted at the Institute of
Clinical Chemistry in Lausanne, Switzerland. The effect of food cooked and processed versus
raw and natural - on the immune system was tested and documented. Dr. Kouchakoff's discovery
concerned leukocytes, the white blood cells. It was found that after a person eats cooked food,
his/her blood responds immediately by increasing the number of white blood cells. This is a well
-known phenomenon called 'digestive leukocytosis', in which there is a rise in the number of leukocytes - white blood cells - after eating. Since digestive leukocytosis was always observed after
a meal, it was considered to be a normal physiological response to eating. No one knew why the
number of white cells would rise after eating, this appeared to be a stress response, as if the body
was somehow reacting to something harmful such as infection, exposure to toxic chemicals or
trauma.
Dr. Kouchakoff and his researchers made a remarkable discovery. They found that eating raw,
unaltered food did not cause a reaction in the blood. In addition, they found that if a food had
been heated beyond a certain temperature (unique to each food), or if the food was processed
(refined, chemicals added, etc.), this caused a rise in the number of white cells in the blood. The
researchers renamed this reaction 'pathological leukocytosis'. They tested many different types of
foods and found that if the foods were not refined or overheated, they caused no reaction. The
body saw them as 'friendly foods'. However, these same foods if heated too much, caused a
negative reaction in the blood, a reaction found only when the body is invaded by a dangerous
pathogen or trauma.
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Living Food Recipes For The Art Of Organic Raw Gourmet
Food Preparation Class
A great visual example of what heating does to food can be seen in Kirlian photography. Kirlian
photography captures the bio-electrical energy field surrounding living organisms.
The following Kirlian photographs are of organically grown living lentil sprouts. The diagram
on the left shows a living organically grown lentil sprout. The diagram on the right shows an
organically grown lentil sprout, blanched at 60°C for 2-3 minutes. Which food has more energy?
Which food has more living nutritional benefits?
Which food would you prefer?
Living
or
Dead?
So should you eat more raw foods? Only if you want to live a longer, happier, more
radiant, disease free life!
If you have been eating a high percentage of cooked, processed food throughout your life or
have poor digestion you may initially have some challenges switching to a living food diet. Even
just increasing the percentage of raw foods in your diet can cause your body to go into what is
known as a cleansing reaction. Your body is an innately intelligent, self-healing mechanism and
when introduced to more living foods, it may begin to eliminate toxins which have been stored
in the tissues and organs for years. Headaches, nausea, rashes or even flu like symptoms are not
uncommon signs that you are experiencing a cleansing reaction. These reactions usually last for
3 or 4 days (or longer if you are particularly toxic). Drinking 2 to 3 litres of pure living water a
day can help with the elimination of toxins and make the ride a little smoother. Once through
this phase most people feel much healthier and have more energy than before. If you have issues
with digestion try green juices with a high percentage of celery. Celery is high in sodium and
conditions the intestinal tract. You can add lettuce, cucumber, parsley, kale and a little apple or
carrot for taste (under 10%).
To me a living food lifestyle is about self-empowerment. It’s about taking my health and wellbeing back into my own hands and returning to an easier more natural state of equilibrium. If
this resonates with you the good news is there are now so many amazing delicious living food
recipes available you will be able to eat better than ever before without the slightest sense of
deprivation – it’s just a matter of changing some habits and saying yes to life.
Enjoy the recipes and a radiantly healthy, happy life!
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Anand and the Raw Power Team
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Gourmet Living Food Recipes For You
The Amazing Power Of Green Juice – calming, energising, alkalising and healing
Raw organic Green Juice is the best foundation for a raw food lifestyle. There is almost nothing on the planet that is
better for your body. Use celery as the base and experiment with the other ingredients to taste.
Tools: a Sampson (or similar) juicer. These are now quite reasonably priced, are easy to clean and most importantly work
on a powerful, slow rotation so the juice doesn’t become over heated (Many cheaper juicers spin too fast and reduce the
nutritional value of the juice by over heating)
Celery (make this the foundation of your juice) it is very high in sodium and conditions your
whole digestive tract, improving digestion. It is a much better option than carrot which
is high in sugar (even organic carrots these days have 17% sugar – wild carrots if you
can find them have only 3% sugar!)
Leafy Greens (Just as important as celery, though less palatable to begin with – leafy greens
are packed with chlorophyll and oxygen and are unparalleled in their ability to alkalise
and heal the body. Try Rocket, Kale, Cos Lettuce, (preferable over Iceberg Lettuce
which has fewer minerals) or any other dark green leafy vegetables.
Cucumber - Also a highly alkalizing vegetable and very refreshing.
Parsley - A cup of minced fresh parsley (about 100g) contains more beta carotene than a large
carrot, almost twice as much vitamin C as an orange, more calcium than a cup of milk,
and twenty times as much iron as a serving of liver.
Wheatgrass – What to say about wheatgrass? There are reams of information available on the healing, regenerative properties of wheatgrass. 20 ml of wheatgrass juice is the nutritional equivalent of over one kg of fresh fruit and vegetables. Wheat grass has only about 10-15 calories per teaspoon. It has nearly a gram of protein per teaspoon and includes all eight of the essential amino acids, as well as 13 of the remaining 16.
Tip: Try watering your wheatgrass using 1 part sea water to 19 parts water to get the correct balance of all 92 minerals needed for perfect health. Grass is the only plant which can absorb all 92 minerals, however, you can still add
diluted sea water when watering all your vegetables and sprouts for a highly mineralized diet.
Apple or carrot- Some people find green juice a little hard to take at the beginning. To make your green juice sweeter you
can add a very small quantity of carrot or apple to your juice (less than 10%). After a while when you grow accustomed to taste you can reduce or totally cut out the carrot and apple.
Water – We recommend you water down your juice 4 or 5 parts filtered water to 1 part juice. This is especially important
when using wheatgrass Green juice is a very powerful detoxifier and it is best to ease into it gently if you haven’t
been living a clean, raw food lifestyle. As you progress you can gradually decrease to amount of water to a 50/50
mix.
Probiotics - 1 teaspoon of In-Liven probiotic superfood. This is the only certified probiotic powder on the market. In-Liven
is the result of over 20 years research & development. The bacteria are produced from fruits and vegetables and not
fast-tracked from faecal matter. Contains significant enzymes, vital amino acids and a broad spectrum of essential
nutrients. In-Liven will re-colonise the gastrointestinal tract with the full spectrum of Lactobacillus (friendly) bacteria.
Detoxification - When you begin drinking green juice the pollutants which have been stored in your body will literally begin to be flushed out of your cells sometimes causing nausea, head aches or even flu like symptoms. Be happy if
this happens as it means you are on track to a healthier, more balanced existence. It can also be very helpful to be
in contact with someone who has already gone through the process themselves.
Quantity – Begin with 250ml of green juice a day (watering it down 4 to 1 with water) This will give you around 5 glasses
to down. As you progress, increase the amount of juice and decrease the water. You can eventually increase to
drinking 500 to 750mls of green juice no problems and your body will sing in total gratitude!
You will get optimum nutritional value if you drink your juice within 15 minutes of making it, however, you
will still get amazing benefits if you refrigerate it and drink it throughout the day. You can even add a little
5 lemon juice or vitamin C powder to help preserve it for up to 24 hours.
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Gourmet Living Food Recipes For You
Essential Superfoods Shake
Tools: A blender.
Ingredients:
1 teaspoon of macca powder
1 tablespoon of spirulina powder
1 - 2 teaspoons of Wild or Organic Bee Pollen*
1 handful of pepitas (pumpkin seeds)
5 Brazil Nuts
30ml of Goji Berry juice or 1 tablespoon of soaked Goji berries.
1 tablespoon of virgin coconut oil
1 tablespoon of hempseed (For pets only within Australia)
1 small apple (or banana or mango…..)
1/2 a teaspoon of raw honey
Organic Trace Minerals Half a cup of water
Or if you are feeling lazy just use a couple of tablespoons or Raw Powers superfood blend Powermix with water and an apple and blend (For pets only!) For human consumption you must remove
the hempseed from the mix. (Australian Government Law prohibits the consumption of hempseed
by humans)
NB. Quantities are just suggestions will vary from person to person depending on your metabolism
and current nutritional needs.
*Some people are allergic to be pollen. (it can create hay fever type symptoms) If you aren’t sure
begin with smaller quantities and gradually increase.
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Gourmet Living Food Recipes For You
Heavenly Almond Chocolate Milk
(serves 6)
Tools: A blender
Ingredients:
2 cups of almonds – soaked for a minimum of 7 hours
¼ cup raw cacao – ground in a coffee grinder
4 T spoons raw honey
¼ vanilla pod – scrap the seed from the pod
3 cups of pure water
Preparation:
In the blender, blend for a few minutes until smooth and creamy.
Now strain the mixture through either a cheese cloth, a nut milk bag or a fine sieve. And serve!
Tip: you can add some more honey to the remaining pulp and dehydrate into cookies.
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Gourmet Living Food Recipes For You
Chilli Chai Smoothie
Tools: A blender
Ingredients:
4 frozen bananas
2 cups water
2 handfuls Almonds (1/2 cup)
7 dates
3 tsp Carob powder
1/4 tsp cinnamon
1/4 tsp nutmeg
thin slice ginger or 1/4 tsp ginger powder
1 tsp pure vanilla extract
Blend it all and delight in eating with a spoon
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Gourmet Living Food Recipes For You
Easy Sprouting Instructions and Chart
1. Select the type of seed from
Type of seed amt of seed
the sprouting chart.
adzuki
2. Place recommended
amount of seeds in a half
alfalfa
gallon glass jar and cover jar
with mesh screen and a rub- almond
ber band.
buckwheat
3. Fill jar with water
4. Soak seeds for suggested
time.
5. Drain seeds then fill with
water and drain again.
6. Now set the jar at a 45º
angle with good air flow.
7. Continue to rinse and drain
for correct number of days.
8. Soon your sprouts will be
ready.
9. Expose to some sunlight for
15 minutes.
10. Your sprouts are now
ready for consumption.
11. Enjoy!
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soak time
sprouting time
amt harvested
1 cup
12 hrs
3 days
2 litre jar
3 tsp
110 hrs
3 days
2 litre jar
1 cup
8 hrs
2 days
2 cups
2 cup
10 hrs
2 days
2 litre jar
cabbage
3 tsp
8 hrs
3 days
2 litre jar
clover
2 tsp
8 hrs
3 days
2 litre jar
fenugreek
4 tsp
10 hrs
4 days
2 litre jar
flax
1 cup
8 hrs
2 days
2 cups
garbanzo
1 cup
12 hrs
2 days
2 litre jar
lentil
1 cup
10 hrs
2 days
2 litre jar
millet
1 cup
10 hrs
2 days
2 litre jar
mung
1 cup
12 hrs
2 days
2 litre jar
oat groat
2 cups
8 hrs
1 day
2 litre jar
pea
1 cup
10 hrs
2 days
2 litre jar
quinoa
1 cup
8 hrs
2 days
2 litre jar
radish
3 tsp
8 hrs
2 days
2 litre jar
sesame
1 cup
8 hrs
2 days
2 litre jar
sunflower
2 cups
12 hrs
2 days
2 litre jar
wheat
2 cups
12 hrs
2 days
2 litre jar
wild rice
1. cups
12 hrs
4 days
2 litre jar
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Raw Power Salad
Ingredients:
1 cos lettuce
1 sprig parsley
1 sprig basil
1 sprig coriander
2 red bell peppers
2 cucumbers
3 avocado
1 bunch spring onion
3 tomatoes
Chop all ingredients, mix in a large bowl and serve with our Raw Powers dressing:
Raw Power dressing
Ingredients:
½ cup olive oil
Celtic sea salt to taste
1-2 lemons juiced or dash of apple cider vinegar
Raw Power Coconut dressing
½ cup virgin coconut oil
Celtic sea salt to taste
1-2 lemons juiced
Fresh basil & coriander to taste
Sea food Salad Sprinkles*
Ingredients:
½ cup pepitas
½ cup dulse
½ cup kelp
*Note: this salad sprinkle is very rich in minerals - Kelp has the highest amount of minerals (80) in
a food you can buy of the shelf in a health food shop
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Spicy Mexican Salad
Serves 8
Ingredients:
1 cos lettuce
1 small bunch of rocket
2 medium sized tomatoes
1 cup seeded raisins
2-5 hot chilli’s to taste
2 red capsicum
Sprig of fresh oregano
Sprig of fresh mint leaves
1 Salad Onion
1 cob Corn (optional)
Chop all ingredients, making sure the chilli is finely chopped.
Serve with raw power dressing (see raw power salad recipe)
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Gourmet Living Food Recipes For You
Curried Crepes
Tools: Blender & dehydrator
Ingredients: serves 3
1 cup golden flax meal
1 cup of skin from granny Smith apples
½ cup of unsweetened shredded dried coconut
½ tsp freshly ground turmeric
½ teaspoon Celtic sea salt
½ tsp freshly ground cayenne pepper
1 tablespoon of freshly squeezed lemon juice
2 cups filtered water
To make the curried crepes in a high-speed blender combine all ingredients and blend to form a
smooth batter with the consistency of thick cream. For each crepe using an offset spatula spread a ¼
cup[ of batter into a 1/8 inch round layer on a non-stick drying sheet. . You should have 4 crepes in
all. Keep any leftover batter for later use. Dehydrate at 40C for 1 hour and 30 minutes or longer or
until dry but still pliable.
Filling ideas: season and toss red tomato peeled and juliened, ½ granny smith jullienned, 1 avocado,
grated carrot, chopped basil leaves, lemon juice, sea salt , ground pepper
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Gourmet Living Food Recipes For You
Sprouted Rye Bread
Tools: juicer with blank screen for pastes and nut butters, dehydrator
Ingredients:
4 cups of rye (sprouted 1 – 2 days)
2 medium carrots
2 tsp of Celtic salt
1 tablespoon caraway seeds (optional)
Directions:
Put sprouted rye and carrots through juicer with blank screen to make dough. Mix in salt and caraway seed.
Form the dough into bread sized patties of about ½ cm thick. Dehydrate at 40 – 45C for 4 -6 hours
on a non-stick sheet until they are ready to flip over. Then remove non-stick sheet and put on to
dehydrator mesh. Dehydrate for another 4 hours (or longer if you prefer your bread drier)
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Gourmet Living Food Recipes For You
Flax Crackers
Tools: Food Processor, Dehydrator
Ingredients:|
4 cups whole flax seeds, soaked 4-6 hours
Celtic sea salt to taste
2 carrots or whatever vegetables you wish
Directions:
Soak flax seeds for 4 to 6 hours in purified water. You will then have formed a gelatinous mixture.
In the food processor process the mixture with vegetables and salt. be sure to keep moist and loose
for spreading. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top.
Keep your hands wet as this will help to spread the flax seeds (or use a spatula) Dehydrate at 40c for
5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture is completely dry. Approximately 5-6 hours.
Optional:
You could add garlic, onions, tomato, carrot juice, taco seasoning, Italian seasoning, chilli powder,
cumin, pulp from your vegetable juice in any combination. Be creative and make up your own
recipe.
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Gourmet Living Food Recipes For You
Raw Living Garden Pizza
(Serves 8)
Tools: Sampson juicer or a food processor and a blender. Dehydrator or oven at very low temperature
Ingredients:
Crust
1 cup of flaxseed (soaked)
1 handful of desiccated coconut
1 apple
1 handful of basil
1 cup of sprouted buckwheat
1/4 teaspoon of Celtic sea salt
Topping
1 cup sunflower seeds (Soaked and/or sprouted)
5 tablespoons of virgin cold pressed olive oil
½ an avocado
4 tablespoons of coconut oil
½ tablespoon of Celtic sea salt
1 tablespoon of dulse/kelp/pepita sprinkles
1 teaspoon of lemon juice
½ cup of water
½ a small onion cut into thin slices
1 tomato
1 capsicum
1 handful of parsley
Directions:
Crust
Mix the crust ingredients in a bowl and then process through a Sampson juicer or you can use a food
processor or blender. Roll dough into a ball and then spread flat into a round pizza shape using a wet
spoon onto teflex dehydrator tray or pizza tray. Place in dehydrator for 8 hours at 40c. Alternatively you
can place the base in your oven at a very low temperature with the door slightly ajar for 8 hours (to make
sure you are not heating above 40c buy and oven thermometer to check the temperature, this way all the
enzymes, life-force and nutrition will be preserved in your food!
Topping
Blend or process the sunflower seeds, olive oil, avocado, coconut oil
Celtic sea salt, dulse/kelp/pepita sprinkles, lemon juice & water. Spread the mixture over the pizza base
and then add sliced tomatoes, capsicum and onion and garnish with a handful of parsley.
If you would like your pizza warm, place in a dehydrator or oven at 40c for 30 minutes.
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Gourmet Living Food Recipes For You
Sprouted Lentil Burgers
Serves 4-5
Tools: Food processor
Ingredients:
1 ½ cups of lentils (sprouted 1-2 days)
2 medium carrots grated
1 medium zucchini grated
1 small chilli pepper (optional)
1 teaspoon of Celtic salt
1 tablespoon lemon juice
2 teaspoons paprika
1 clove garlic crushed (to taste)
1 small red bell pepper
2 teaspoon grated ginger
1 dash of tamari (optional)
2 to 4 few tablespoons flax meal (as required to bind burgers)
Directions:
Add all ingredients in food processor and process till blended.
Add enough flax meal to bind burger .
Shape mix into burger patties on dehydrator sheets.
Dehydrate at 40C for 3 – 6 hours.
Remove sheets, flip the burgers over and place on dehydrator mesh. Dehydrate for as long as
necessary
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Gourmet Living Food Recipes For You
Sweet & sour meatballs
Tools: food processor, dehydrator
Ingredients:
½ cup almonds soaked overnight
2 cup sunflower seeds, soaked overnight
1 cup cilantro leaves and or parsley (coriander)
1/4 cup olive oil
1 lemon juiced
1 tablespoon nama shoyu, or wheat-free tamari
1 bunch green onions, chopped finely (shallots)
2 tablespoons freshly grated ginger
1 chilli
Directions:
Process greens, chilli, ginger, lemon juice, lemon juice, olive oil in food processor. Add almonds and
then sunflower seeds and process until a smooth paste is formed (process less for a crunchier mix0
Place uniform balls, like mini scoops of ice-cream, directly on a mesh dehydrator tray. Dehydrate 6 to 12
hours or until set.
Dip in Sweet and Sour Sauce (see below) and continue to dehydrate until dry on the outside, but still
moist on the inside (4 to 6 hours more). Serve with extra Sweet and Sour Sauce on the side.
Sweet & Sour Sauce
Ingredients:
2 large tomatoes or 2 cups chopped fresh tomatoes
1 clove garlic
6 fresh basil leaves
1 inch piece fresh ginger, peeled
1/4 cup apple cider vinegar
1/2 cup pitted dates or 1/2 cup honey
1 tablespoon olive oil
1 teaspoon Celtic sea salt
Directions:
Blend the fresh tomatoes. Add the garlic, ginger, apple cider vinegar, dates or honey, olive oil, and sea
salt and herbs.
Blend everything together until smooth. Adjust herbs and spices to taste
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Gourmet Living Food Recipes For You
Choc chip superfood cookies
(makes 8 cookies)
Tools: food processor
Ingredients:
½ cup pepitas
2 cups brazil nuts
3 tablespoons macca root powder
¼ cup raw chocolate nibs
1 Tablespoon raw honey
½ cup raisins
In the food processor process the brazil nuts for 5 minutes or until it becomes oil and almost liquid. Add
rest of ingredients except chocolate nibs and blend thoroughly. Mix in the chocolate nibs by hand and
form in little round cookies. Place on dehydrator mesh sheets and dehydrate for 16 hours, more or less
depending on whether you like your cookies soft of crunchy.
Enjoy! And receive superfood nutrition at the same time.
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G OURMET L IVING F OOD R ECIPES F OR Y OU
Sprouted Hummus
Tools: Food processor or a powerful blender
Ingredients
2 Cups of chickpeas (soaked and/or sprouted)
¾ of a cup of cold pressed olive oil
Juice of one lemon
A handful of fresh herbs – garlic chives, basil, coriander, parsley
1 shallot (optional)
1 teaspoon of Celtic sea salt
A dash of wheat free tamari or nama shoyu (optional)
¼ of a cup of water
Preparation
Soak chickpeas over night (or soak for at least 8 hours)
Drain water from chickpeas and put them into a sprouting jar, rinsing them 2 twice a day for 2 days.
(You can also make this recipe after soaking the Chickpeas for 8 hours- sprouting them is optional)
Directions:
Place half of the chickpeas into a blender or food processor, add olive oil, lemon juice, herbs, salt, tamari and blend into a smooth paste. Slowly add the remaining chickpeas to the mix, adding water if
the mix gets too thick. If you like your hummus extra creamy, add more olive oil instead of water.
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Gourmet Living Food Recipes For You
Brazil Nut Pesto
Tools: food processor
Ingredients:
1 big bunch of basil
2 cups of brazil nuts
1 clove of garlic
Squeeze of lemon juice
Salt to taste
In the food processor process all ingredients into a paste.
Serve with Flax crackers.
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Gourmet Living Food Recipes For You
Carrot soup
Tools: Blender, juicer.
Ingredients:
8 juicing carrots
½ avocado, peeled and chopped
2 tablespoons chopped young Thai coconut meat
Juice of ½ lemon
Celtic sea salt and freshly ground pepper
Directions:
Juice the carrots, discard the pulp and measure out two cups of juice.
Immediately pour the juice into a blender.
Add the avocado, coconut meat and lemon juice and puree until smooth.
Season to taste with salt and pepper.
To garnish sprinkle with olive oil and sesame seeds.
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Brazil nut butter
Tools: Food Processor
Ingredients:
3 cups brazil nuts
Directions:
In the food processor process the brazil nuts for 5 minutes or until it forms a smooth creamy butter.
Store in the fridge and serve on flax crackers.
Brazil nuts are the only nuts that you can make such an easy nut butter from, they are also the richest
source (in the plant kingdom) of selenium on the planet - that’s why they are our favourite nut.
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Gourmet Living Food Recipes For You
Living mango vegetable curry
Serves 6
Tools: Blender and food processor (or knife)
Ingredients:
Curry Paste:
3-4 large red chilli peppers
1 handful of fresh coriander (replace with basil if not in season)
6 basil leaves
1/4 red capsicum
1/2 red onion
1/2 tomato
1 piece of fresh ginger ( a piece 1/2 the size of your thumb)
100ml of cold presses olive oil
1 clove of garlic
1/4 teaspoon of Celtic sea salt
1/2 lime or lemon
Vegetables for curry:
1 medium sized mango
1 small sweet potato
The equivalent of 1 cup of butternut pumpkin
3/4 red capsicum
1/2 red onion
1 head of broccoli
1 and 1/2 tomatoes
1 medium sized cucumber
1 handful of fresh coriander
1 avocado
6 basil leaves
1/2 a lime or lemon
1 cup of virgin coconut oil
Nama shoyu tamari
Directions:
For the curry paste simply place all the ingredients except the olive oil in blender. Gradually add
olive oil while blending into a smooth paste. For the main body of the curry either slice vegetables
very finely using a food processor (slicing blade) or slice finely with a knife. Then add curry paste,
coconut oil and mix thoroughly.
Note: if you let the curry stand in the fridge for a few hours the vege’s will soak up more flavour.
You can also very gently heat the curry at a low temp for no more than 1 minute and serve warm.
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Gourmet Living Food Recipes For You
Herb Nut loaf
Tools: Food processor, Samson juicer (or similar) .
Ingredients:
2/3 cup almonds (soaked for 8 hours)
1 ¼ cup of flaxseed
½ cup pepitas (soaked for 6 hours)
1 cup of celery juice (no pulp)
Small quantity Finely chopped fresh rosemary
1 cup of finely shredded carrots
1 tsp Celtic sea salt (to taste)
A few dashes of wheat free tamari or nama shoyu
1 tablespoons of lemon juice
1 small handful of parsley, onion and/or garlic chives
Preparation
Grind flaxseed to a meal in a coffee grinder or suitable blender. Process almonds and pepitas in
blender (or food processor). Mix in flax meal, lemon juice, Celtic salt, shredded carrots, rosemary,
parsley and chives and process a little more while slowly adding celery juice until you obtain wet
but firm consistency. Form mixture into a loaf or place it in a suitable mould. Let it stand in the
fridge for 3 to 4 hours for flavours to blend.
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Serves 4 to 6
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Gourmet Living Food Recipes For You
Zucchini Fettuccini
Tools: Blender, spiralizer and/or peeler
Ingredients:
3 medium sized zucchini’s – peeled
3 medium sized tomatoes
A handful of fresh basil
3 spring onion stalks
A handful of soaked almonds
½ a large avocado
A squeeze of lemon juice
1 tablespoon of coconut butter.
Directions:
Turn the zucchini into “spaghetti" using the spiralizer. If you don’t have a spiralizer you can use a vegetable peeler for create the “pasta”.
-Blend all the other ingredients in a blender to make a creamy tomato sauce.
-Mix the sauce with the “pasta”
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Apple cake with banana cream
Tools: Food processor and/or blender, peeler
Ingredients:
Crust
1 ½ cups dates - soaked for 10 min
1 ½ cups almonds - soaked for a minimum of 7 hours
Filling
2-3 apples – peeled and chopped
2 bananas - sliced
1/2 cup coconut oil
¼ cup macadamias - soaked for a minimum of 7 hours
¼ cup lemon juice
1 ½ cups dates – soaked for ½ hour
Banana cream
4 bananas
1 cup coconut oil
Directions:
To make crust, process almonds and dates in a food processor to form a sticky dough.
Press into a 9 inch pie dish.
Arrange bananas on top of the crust for a layer between the crust and the filling. To make the filling
add apple, coconut oil, lemon juice, dates and macadamias into the food processor. Process all ingredients until smooth and pour over bananas and crust. Refrigerate.
To make the banana cream blend banana and coconut oil until smooth. Serve cake with a dollop of
banana cream, and feast!
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Apple Crumble Pie
(Serves 8-10)
This recipe is purely scrumptious!
It is so rich, recommended for special occasions only
Tools: Food processor, grater
Ingredients:
Crust:
1 ½ cups pecans soaked for 8 hours
1 ½ cups dates
Filling:
3 apples – peeled, cored and grated
1 ½ cup raisins
2 cups pecans – coarsely chopped
1/4 cup orange juice
2 tablespoons honey
2 tsp cinnamon
Preparation:
Crust:
In the food processor process the dates and pecans until there forms a smooth dough.
Spread the dough evenly in a 9 inch pie dish and place in the fridge to set.
Filling:
In a large bowl, thoroughly mix all ingredients and spread onto crust.
Place in the fridge to set for 3 hours.
You can serve as is, or place in the dehydrator at 145 F for half an hour, for a warm pie.
Serve with vanilla ice cream see page 32 , or custard see page 29 .
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Avocado Chocolate Pie
Tools: Food Processor
Ingredients:
Crust
2 ½ cups desiccated coconut
1 ½ cups dates – soaked for 20 min
Filling
2-3 avocadoes
1 Banana (Optional)
3 tablespoons of raw honey (optional)
3 tablespoons of coconut butter
10 tablespoons or cocoa powder (not raw)
2 cups dates (pitted)
In the food processor process the first two ingredients for the base and press onto a 9 inch pie dish.
Press down firmly and put in the fridge to set.
For the filling process thoroughly the remaining ingredients into a smooth creamy, unctuous
mousse. Spread onto pie crust and eat right then or place in the fridge for later.
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Apricot Banana Cake
Tools: Food processor
Ingredients:
Crust:
1 ½ cup dates/dried apricots
1 ½ cup almonds
Filling:
3 bananas
¼ cup coconut oil
½ cup dates
Preparation:
Using the food processor, process the apricots and almonds into a paste and spread out onto a 9 inch
pie dish. Making sure to bring the dough evenly up the sides.
Still using the food processor process the bananas, coconut oil and dates until smooth and creamy.
Pour onto pie crust and
refrigerate. The coconut oil should completely set the pie.
Decorate with crushed nuts and serve!
This is a very simple a Yummy dessert, with only 5 ingredients, it can be completed within 10 minutes. Enjoy living a gourmet lifestyle with the effort of one minute noodles!
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Gourmet Living Food Recipes For You
Banana Custard
(Serves 8)
This is an incredibly simple but incredibly effective recipe.
Tools: Food processor or blender.
Ingredients:
8 medium bananas – cut in chunks
1 cup coconut oil/butter
1 cup dates – soaked for half an hour
Directions:
Using either a food processor or a blender, process all ingredients to a rich creamy consistency.
Place in fridge until ready to use.
Serve with your favourite cake.
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Gourmet Living Food Recipes For You
Custard Cake
Tools: Food processor, pie dish.
Ingredients:
Crust:
1 ½ cup almonds
1 cup dates or 3 tablespoons honey
Filling:
Meat from 1 ½ young coconuts
1 large banana
½ cup coconut oil
4 tablespoons honey
¼ - ½ vanilla pod
Using the food processor, process the dates & almonds together and press into a 9inch pie dish chill.
Using a blender, blend the coconut meat and coconut oil together until liquid. Gradually adding rest
of ingredients – adding more coconut oil if needed (beware not to let the coconut flavour overpower)
or alternatively some coconut water.
Pour onto crust, decorate with almond pieces and ether chill and serve cold (or warm in the dehydrator for 10 min, for a warm & runny custard pie) and serve with vanilla ice cream.
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Gourmet Living Food Recipes For You
Hazelnut Praline Cake
with vanilla ice cream
Tools: food processor
Directions:
Base:
2 cups Hazelnut – soaked overnight
1 cup Dates soaked for 5 min
½ cup Desiccated Coconut
¼ cup raw Chocolate Chips
1tsp honey
Process all ingredients in food processor until smooth.
Spread evenly over 9’’ pie dish remembering to bring it all the way up the sides.
Filling:
1 cup Hazelnut – soaked overnight
½ cup grated Apple
1 tsp Honey
½ cup dates soaked in 1 cup water
Blend all ingredients including date soak water until smooth and creamy,
adding more water if necessary. Pour onto pie crust and set in fridge for at least an hour. Serve with
vanilla ice cream for a white dream experience.
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Gourmet Living Food Recipes For You
Smooth vanilla coconut ice cream
(Serves 4)
Tools: Blender; Champion juicer or food processor
Ingredients:
Meat of 2 to 4 young coconuts, depending on yield
1 vanilla bean
4 frozen bananas (whole if using a Champion juicer, finely chopped if using a food processor)
Directions:
Put the coconut meat in a blender. Scrape the seeds out of the vanilla bean, and add to the
blender. Blend until smooth.
Combine the bananas and meat and process through a Champion juicer using the blank plate
The easiest way to do this is to add one banana and a little coconut meat at a time. You may
need to mix the ice cream a little afterward to distribute the coconut evenly.
If you don't have a Champion, process the finely chopped frozen banana in a food processor.
When the "ice cream" is white and fluffy, add the meat, and process for a little while longer. If
you're not eating it immediately (a tough task!), put it into individual bowls and return to the
freezer.
Variation 1: Add chopped fruit or nuts.`
Variation 2: Make a fruit or carob sauce, and pour it over the top.
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Ecstasy Balls
Tools: Food processor or powerful blender.
1 cup soaked dates (30 mins soaking time)
7 TBS cocoa
3 cups soaked and dehydrated almonds
3 ½ TBS honey
1-2 drops peppermint essential oil
Desiccated coconut to coat
Directions:
Grind the almonds to a powder in coffee grinder. Put dates and honey in food processor with “s”
blade (possibly could work in blender). Process until dates are blended, add peppermint oil. Add
ground almonds gradually, keep blending and checking consistency until firm enough that you can
roll into balls. Roll into balls in the palm of your hands (one inch diameter). Coat balls in the desiccated coconut by rolling on a plate or board. Put in fridge to firm.
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Raw Chocolate Almond Torte
Tools: food processor blender
Ingredients:
Base:
2 cups date
3 cups almonds – soaked overnight
4 tablespoons cacao powder
½ cup desiccated coconut
1 vanilla bean or 2 t vanilla essence
Cream:
1 ½ cup dates soaked for 20 mins in 2 1/2 cups of pure water
2 cups almonds – soaked overnight
Chocolate sauce:
4 tablespoons cacao powder
½ cup water
10 dates – soaked for 30 mins
Directions:
In the food processor process the base ingredients until smooth but still a bit crunchy. You may have to do several
batches depending on the size of your processor.
Shape out onto a 9 inch flat base or a large plate using your hands and bringing up to form sides. Now using a spoon
shape as smoothly as possible and set aside.
Blend cream ingredients in a blender until smooth but not to long as the texture goes strange. Pour onto cake base and
smooth out with a spatula.
Blend Sauce ingredients until smooth and creamy and using a measuring or serving jug pour in a zig zag pattern to decorate the cake. Garnish with mint leaves or blackberry’s and set in the fridge for 3 hours or overnight.
Tip: substitute almonds for your favourite nuts like hazelnuts
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Carrot and Brazil Nut Cake
Tools: food processor, blender or coffee grinder
Ingredients:
7 carrots
2 ½ cups of brazil nuts
1/2 cup brown or golden flax seeds, soaked overnight
1 cup raw honey
1 cup shredded coconut
1 cup raisins
3 tablespoons psyllium powder
1 teaspoon vanilla
1 teaspoon cinnamon
Directions:
Grate carrots. Blend brazil nuts and flax seeds separately into meals. Add raisins, vanilla, shredded
coconut, cinnamon and honey and mix in processor until fully blended. Last of all mix in psyllium
and flax meal and process a little more. Put mixture into 9 inch spring form cake tin and put in fridge
for 1 hour to set. After 1 hour free cake from its container and spread icing on top.
Icing
1 cup honey
1 cup brazil nuts
2 tablespoon lemon juice
1 teaspoon vanilla
Blend brazil nuts, honey, lemon juice and vanilla in a blender until mixture is thick and creamy. After icing the cake garnish with your favourite nuts.
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Gourmet Living Food Recipes For You
Sprouted Seed Choc Fudge
Makes 24 slices
Tools: Food Processor and a large biscuit tray
Ingredients:
Base:
1 cup sprouted sunflower kernels,
1/2 cup soaked/sprouted sesame seeds,
1 cup soaked almonds,
2 cups Brazil nuts,
1 cup dates (soaked for 15 minutes),
5 dried figs,
6 dried apricots,
1 cup raisins
Topping:
2 cups dates (soaked for 30 minutes or more),
1 and a half cups coconut oil,
12 tablespoons cocoa powder,
4-5 tablespoons honey,
1/2 cup almond meal or Brazil nut meal.
Directions:
Blend base ingredients in food processor until sticky, then press evenly in to the biscuit tin. Next blend
topping ingredients in food processor until creamy and then spread evenly over the base mixture in biscuit
tin. Place in fridge for 1 hour and them slice up into 24 portions and serve.
Warning! This fudge is highly addictive!
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Gourmet Living Food Recipes For You
Tropical Strawberry Cream Pie
Tools: Food Processor
Ingredients:
Crust
½ cups pitted dates – soaked for 20 min
1/4 cup dried figs
1/4 cup seeded raisins
1/2 cup soaked almonds
1/2 cup of soaked or sprouted sunflower kernels
1 cup Brazil nuts
Filling
1/2 cup strawberries
1/2 cup tropical fruit - jackfruit or papaya or mango or durian
1/4 cup Brazil nuts
1 banana (Optional)
1/4 cup desiccated coconut
3/4 cup coconut butter (coconut oil)
1/2 cup dates (pitted)
3 tablespoons agave nectar or honey
Directions
In the food processor process the crust ingredients for the base and press onto a 9 inch pie dish.
Press down firmly and put in the fridge to set.
For the filling thoroughly process the remaining ingredients into a smooth creamy mousse.
Spread onto pie crust and decorate with strawberries and tropical fruits of your choice.
For a really exotic finish sprinkle 1 teaspoon of raw cacao nibs on top.
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