Posts Tagged ‘Thai pesto’

Three Delicous Healthy Raw Food Recipes

October 28, 2011

Guest post. Recipes developed by raw foodies/sisters Dana Flannery, Website Marketing and Helene McGuffie, Pet Sitting Brisbane Australia.

Thai Pesto

This delicious pesto can be used as a dip, as a Thai Mango Salad dressing, as a topping for raw oysters or in fresh Thai Inspired Spring Rolls.

Ingredients:

1 cup cashew nuts
5 bunches fresh coriander, stems and leaves
3 cloves garlic
1 finger sized piece of ginger
1 small chili
½ tsp fresh ground turmeric
Lime juice to taste
Lemon juice to texture

Method:

Pulverize ginger (or shave frozen ginger)
Grind all other ingredients except lime and lemon juice together
Slowly add lime juice to taste
Add lemon juice until texture is fine paste

Vegan Raw Food Creamy Protein Shake

This is a delicious, completely vegan, completely raw breakfast substitute, ideal for those trying to increase protein intake.

Ingredients:

½ cup fresh cracked macadamia nuts (or cashews or almonds)
1 mango
10 strawberries, hulled
100 gms pineapple
1 ripe pear, peeled and cored
3 tbsp wheat germ
1/3 cup sesame seeds

Method:

Chill all fruit

Using a mortar and pestle, grind sesame seeds to create tahini paste
Grind macadamias (or other nut) to paste consistency
Combine both with wheat germ to form a very thick, creamy paste
Combine all chilled fruits to form a watery juice
Combine with nut paste to create a thick creamy protein shake. Serve cold.

Raw Chinese Lettuce Cups

While not vegetarian, this dish is wonderfully flavorsome and exciting!

Ingredients:

8 iceberg lettuce leaves – large, un-torn
8 shitake or button mushrooms, finely chopped
4 tbsp arabushi (Japanese sun dried fish flakes available from Asian
supermarkets – optional)
2 tablespoons ginger, finely chopped
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp fermented soya sauce
1 tbsp verjuice (pressed juice from unripe grapes, available in gourmet food
shops)
1 tsp lemon juice

Method:

Combine all ingredients (except lettuce) to taste and allow to rest in a refrigerator for a minimum of 3 hours. Drain off any excess liquid and serve in lettuce leaves.

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