EASY OVERNIGHT RAW CACAO OATS

This easy breakfast I found on instagram from gmofreegirl. When I made it the first time it was so popular in my family that I had to make this every day for a week. The best of all our 5-year old love this breakfast!

You need to prepare this before on the night maybe before you go to bed. Here is the recipe:

Put this in a mason jar:
1/2 cup rolled oats
1 tsp chia seeds

Smoothie:
2 cups nut milk
3 Tbsp raw cacao powder
2 bananas
0,5 cup peanut butter (or any other of your chose)
1 Tbsp maca powder

Blend everything together.

Add smoothie mix to the rolled oats but leave about an inch of room at the top.
Place in refrigerator overnight.
In the morning top with any fruit or nuts you like! Enjoy!!

RAW SUSHI MAKI ROLL

I love vegetarian sushi and for two years I have tried to introduce it to our daughter without luck. But, the other day things changed; on the way home from nursery school she asked ME to make her sushi for dinner!!!!!
So, I found and easy and quick recipe & we made it together.
The result: SHE LOVED IT!  I had to do the same dish agin after two days!

The only thing is that she doesn't like avocado so I made without it. But you can feel free and let your imagination flow and put whatever vegetables you like!

RAW SUSHI MAKI ROLL

"Rice":

- 1 or 2 parsnip depending on their size (you can use even cauliflower florets if you like)
- 1 or 2 Tbsp to pine nuts
- 1,5 Tbsp sesame oil
- 1 tsp apple cider vinegar
- 1 tsp black sesame seeds (optional)
- 0,5 tsp himalaya salt

Mix everything together in a food processor until it has a rice consistency. Use this instead of rice when rolling maki roll.

Vegetables:

- Red pepper
- Cucumber
- Carrot
- Avocado
- Sprouts

- 2 to 3 nori sheets

On the nori sheet spread 1/3 cup "rice" evenly be sure to leave a bit of space on top for rolling, continue to assemble with vegetables that you have chosen stacking in center, tuck and roll. (You can use the bamboo mat as I did to roll easier).
Slice into peaces with a really sharp knife and serve with shoyu and wasabi.

RAW MUSHROOM & BROCCOLI WITH PARSNIP "RICE"

This recipe is a perfect alternative if you feel for having some rice with vegetables but in Asian stile. You don´t have to have avocado and sauerkraut if you don´t want to. I took what I had & what I fancied at that moment... Feel free to experiment!

Ingredients:

1 head of small broccoli florets

1 cup of mushrooms

2 Tbsp lemon juice

3 Tbsp olive oil

1 Tbsp tamari

Sauce:

1/4 cup tahini

1 tsp yacon syrup or honey

1 tsp apple cider vinegar

3 tsp tamari

1/2 garlic clove

1/2 small de-seeded chili

1/2 cm cube of fresh ginger

"Rice":

1,5 cups peeled parsnips

1,5 Tbsp pine nuts

1 Tbsp macadamia nuts

1 Tbsp cold-pressed sesame oil

Broccoli:

1. Mix all ingredients together in al large bowl and massage with your hands until the broccoli becomes softer.

3. Add mushrooms and give it a toss & leave to stand for 10 minutes.

2. Put broccoli to a non-sticky dehydrator tray and dehydrate for about 4 h at 43 degrees.

Sauce:

1. Blend all ingredients in a high-speed blender.

2. Mix with dehydrated broccoli when ready to serve with parsnip "rice"(I used the sauce on the side)

"Rice":

1. Grind all ingredients in a food processor until rice like

This is what my daughter had for dinner!!!

Raw lentil stew

Found this recipe and tried it yesterday it was super delicious! Even our 5 year old daughter loved it!!!   

RAW LENTIL STEW

Ingredients:

- 1 cup green lentils, soaked overnight, rinsed and drained

- 1/2 large sweet onion, diced

- 4 large carrots, diced

- 2 cups mushrooms, diced

- 1/4 cup olive oil

- 2 tablespoons nama shoyu or gluten free soy

- 1Tbsp coconut palm sugar

Sauce:

- 1/4 cup sun-dried tomatoes

- 2 Tbsp olive oil

- 4 dates

- 4 medium ripe tomatoes

- 2 Tbsp apple cider vinegar

- 2 Tbsp chili powder (more if you like it hot)

- 1 Tbsp coconut palm sugar

- Himalayan salt

- 1 tomato to garnish (if you want)

Preparation:

1. In a large bowl, stir together diced carrots, onions and mushrooms.

2. In a separate small bowl, whisk together the olive oil, nama shoyu and coconut palm sugar.

3. Pour over carrot mixture and let it sit at least an hour to marinate.

4. To make the sauce, in a high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, apple cider vinegar, chili powder and coconut palm sugar until smooth.

5. Add lentils to veggie, pour sauce over veggie mixture and stir. Add a dash of Himalayan salt to taste and top with diced tomato, if desired.

Enjoy!!!

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RAW KALE, AVOCADO & KELP SALAD

This dish is very easy to prepare and you don´t need any machines only your hands. I love avocado, kale and kelp noodles so combination of those are just marvelous. I just love this salad!!!

Ingredients:

- 1 large avocado
- bag of kelp noodles
- 3 cups of thinly sliced raw kale
- 1/4 cup chopped parsley
- Juice of half a lemon (or more if you prefer like me)
- 1 to 2 Tablespoon olive oil
- Himalaya salt and black pepper to taste

Preparation:

Rinse kelp noodles under the water. Slice raw kale and put it into the bowl and pour olive oil over it. "Massage" it with your hands until it gets soft. Mix kale with parsley and kelp thoroughly. Smash the avocado and lemon into the bowl with fork, pour over the kelp mix and use your hands again to "massage" it all together. Add salt and pepper to taste. I even used furikake sprinkles.
Enjoy!!!

Kale chips

This thing about raw-food, as many of my friends know, sometimes it takes time to prepare. For example yesterday evening I started to prepare kale & zucchini chips. So, today when I came home from work, kale chips was ready but not zucchini. It's been dehydrating for 18h!!!!

We could enjoy kale chips this afternoon!!!
Tomorrow, hopefully, we will even enjoy zucchini as well! I´ll will inform you on that one!

I bought kale on farmers market on saturday and for the first time I decided to buy the purple one. I washed it and took away "trunk" the hard part & saved it for juicing. In the bowl I added olive oil and salt and kale. Gave it good massage with hands and made sure that all the lives were covered with oil & were soft. Than I added some smoked paprika and tossed it well before putting all the kale on the dehydrated sheets & in to the dehydrator for approximately 16-18h on 43 degrees. (you can put whatever you wont instead of paprika, onion powder, garlic etc use your imagination)

I made the same procedure for zucchini. To cut zucchini finely I used "mandoline" - food slicer.

Raw Spaghetti Bolognese

After two weeks of vacation in Turkey with no cooking & all days just resting and reading books we are back in everyday life. Busy at work, cleaning home trying to start exercise and so on I realized that there is not much time over for preparing raw food for the family. So I had to find out something besides salad that is easy and quick to prepare.

Below is the recipe of raw spaghetti bolognese, measurements are approximately because I put as much as I feel is enough. But I try my best, here is for 2 portions.

Raw Spaghetti Bolognese

Spaghetti:

1-2 zucchini (depends on how big they are)

1-2 carrots (depends on how big they are)

Tomato Sauce:

2-3 tomatoes

1 dl sun-dried tomatoes (soaked at least for 30 minutes)

2 -3 Tbsp soaked water from tomatoes

one handful of fresh basil

one handful of fresh oregano (or 1 tsp dried)

1 tsp dried sage

pinch of salt

"Meat":

0,5 dl flex meal

1 dl brazil nuts

1 dl walnuts

Preparation:

• spiralize zucchini and carrots (if you don´t have spiralizer you can use potato peeler - it will be more thicker/wider) and put them in the bowl.
• To prepare tomato sauce put everything in mixer or blender and mix all ingredients together, but cut sun-dried tomatoes into small peaces before mixing.
• Grind separately nuts and combine them together afterwards. 
• Pour over "spaghetti" tomato sauce and "meat" and bled everything together and serve right away. (If you are serving it later than keep everything separated because as soon as you combine zucchini with sauce zucchini will become watery)

Enjoy!