Raw Indian Kofta Balls in Curry Tomato Sauce

This dish can be served in the Indian traditional way as a soup or as an entrée. It makes about 8 serving so if you want to have less just take half of all ingredients.  I really loved this Kofta balls or as we say in Balkan "Chufte". Recipe is take from the book I bought some time ago "The complete book of raw food".

Raw Kofta Balls with Curry Tomato Sauce

Ingredients for balls:

- 3 cups soaked and sprouted sunflower seeds
- 1 cup almonds soaked and peeled
- handful fresh parsley
- handful fresh cilantro
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 zucchini
- 4 cloves garlic
- 1/2 tsp Himalaya salt
- 1/2 tsp coriander
- 1-inch pice fresh ginger
- pinch of nutmeg
- 1 tsp raw honey

When you are soaking the sunflower seeds have in mind that they will double in size.
Process all the ball ingredients in a food processor. Form into medium-size balls and dehydrate for 2-3 hours on each side at 43 C.

For the curry sauce:

- 1 cup sun-dried tomatoes (soaked for 2 h and drained; reserve the water)
- 2 to 3 plum tomatoes
- 1/2 zucchini
- 1 cup macadamia (or cashews)
- 1 tsp curry powder
- 1/4 tsp cayenne
- 3 cloves garlic
- 1/2 tsp paprika
- handful fresh cilantro
- 1/2 tsp Himalaya salt
- 2 Tbsp raw honey
- 2 Tbsp lime juice

Combine the curry sauce ingredients in the blender. Blend until smooth, adding just enough soak water from the sun-dried tomatoes for a thick and creamy sauce.

Serve over the Kofta Balls and garnish with fresh cilantro.

Coconut

My family and I, have been on vacation in Thailand for two weeks. We just LOVED IT - it was beautiful nature, warm, amazing and incredibly nice people and among all so much different & good tasting fruits. But there was especially one fruit which was our favorite - coconut. We had at least three a day. When they bring it to you you always get it together wit a straw and spoon. After that you haven drinking up the juice you can scoop out some coconut meat which just tastes amazing.
Here, back home we always drink (bought) coconut water (me and my husband) after Bikramyoga class - it gives us some kind of amazing energy after hard and sweaty class!

I also use coconut in my daily diet (recipes) like coconut water, coconut meat or shredded coconut.

I wanted to have some more information regarding coconut and I found out that this full of nutrition's and miners. I also found some interesting facts on the web page  www.coconutresearchcenter.org. Below you can read some of it!

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.
People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

I also would like to wish you all A HAPPY NEW YEAR 2014 with a lots of good, organic GMO free foods full of nutrition's! Also to be happy, be loved and give love to everybody and everyone on this planet! 

ขอขอบคุณคุณ

(Thank you in Thai) 

RAW NUTELLA

There are a lot of different recipes which you can find on Nutella, but I think that this one is the easiest one, and it doesn´t take a long time to prepare it. The big fan of my home made raw Nutella is of course my daughter & me!!!!

It took me some time to learn how to make it smooth. So, don´t give up if you do not succeed the first time.

Raw Nutella

Ingredients:

- 1 cup hazelnuts
- 2 Tbsp cacao powder
- 1/2 tsp vanilla powder
- 3 Tbsp honey - or more if you like it sweeter (or coconut sugar approximately 1/2 cup)
- 1/2 to 2/3 cup filtered water (as needed) - also use coconut milk

For Nutella to be smooth I recommend a strong and good blender. If you don´t have that, make sure that the nuts are properly ground, flour-like. Add the rest of ingredients and blend until smooth, adding only as much water/coconut milk as needed to create a thick consistence like Nutella cream.

Tip: If you want to have a more delicate taste you can also add zest from an orange!

RAW MARINATED VEGETABLES

I love preparing this dish for two reasons it tastes soooo good and you can choose different side dishes to it. I realized that my daughter loves parsnips so I sometimes give her vegetables with parsnips or with noodles. Her favorite noodles at the moment are mung-bean noodles (not entirely raw) but lately she actually enjoys kelp noodles. But it has to be without any sauce therefor are this marinated vegetables perfect!

So, when you prepare vegetables the best is if they can get marinated for couple of hours (for example 2-3h). If you would like  to have them "hot" you can always add garlic or some other strong ingredient which you like. Let you imagination flow! ;-)

Raw marinated vegetables

Ingredients:

- Any vegetable you like in the picture I have (broccoli, cauliflower, bell pepper & mushrooms)
- Juice of 1/2 lemon
- 2 to 3 Tbs (or more) olive oil (or sesame oil)
- 1 Tbsp Tamari
- 1 to 2 Tbsp black and white sesame seeds (optional)

Rinse and cut all the vegetables in the peaces of you choice but not too tiny. Put them in the bowl. Pour the rest of ingredients over it and toss it well. Put it a side and after a half of hour make a toss again. Meanwhile rinse the noodles or prepare "parsnip" rice. Enjoy!!!

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!!!