Raw food feast recipes surprises
Here are some delicious raw food feast recipes to celebrate the variety of healthy raw ingredients. Omid Jaffari prepared a Thai Broth Soup with Noodles to start the feast. Anthea Amore created cashew hummus for you and Chocolate vanilla tarts with chocolate almond crust , does this sound mouthwatering ? And a guacamole salad which looks delicious.
We also have Raw cauliflower tabbouleh ,Raw curry noodle soup, chocolate-almond balls . These raw food feast recipes come from Australia to us and from different raw food recipe creators, all are delicious and unique.
These Recipes are really right to celebrate a feast . Finally, we have a raw cake a creation from Joanna Farrow from the UK , a recipe from her new book Raw Cakes , with recipes for 30 delicious no-bake, vegan, sugar-free & gluten-free cakes.You may like it.
Have a look here >Raw Cakes
All these incredible raw food feast recipes are really worth it to celebrate
and indulge. Enjoy the feast!
The Ultimate Raw Food Feast Recipes
BY OMID JAFFARI
Simple, flavourful & very Thai, this bad boy will satisfy anyone: raw, vegan, meat eaters or food lovers! You can even warm it up in a pot and throw in the zucchini noodles last minutes to add more warmth to your table.
Anthea Amore’s raw cashew hummus makes a healthy snack or starter.Photo: Supplied
Slightly sweet and very creamy, this raw hummus can be made in 15 minutes or less. It is great served with fresh crudites like carrot batons, celery sticks, beetroot straws and any other vegetable you like raw. Crackers of every description can be used – a variety with different textures is fun on a platter. Elegant grissini sticks in a tall glass, fresh French baguette and any sour dough or Turkish bread warmed or chargrilled with a drizzle of olive oil. Yum!
Chocolate vanilla tarts with chocolate almond crust
If you want to impress someone then these little raw tarts are great. Their taste is what impresses most but people are also amazed to find out that they are completely uncooked. They’re a great way to introduce the uninitiated to raw food. They’re very mousse-like in texture and the base is wonderfully chocolaty. I love the sweet, rich chocolate flavour with a hint of salt. They do need to set in the fridge for at least three hours (or overnight) to be their best. Directions her
This avocado salad takes inspiration from the popular dip guacamole.Photo: Edwina Pickles
The Ultimate Raw Food Feast Recipes
I am a huge fan of raw food, especially fresh seasonal salads in summer. When you savour fresh, delicious raw food recipes such as the cauliflower salad you can fully tick one of the all important boxes in your daily nutritional requirements … vegies!< 30 mins Method Here
Raw curry noodle soup, by Seon Joo Lee of Yong Green Food in Melbourne’s Fitzroy.Photo: Eddie Jim
Seon Joo Lee is the director of Yong Green Food in Melbourne’s Fitzroy, which has carved out a reputation for its new-wave vegetarian menu. Today she shares her recipe for raw curry noodle soup, a perfect pick-me-up on a hot summer’s day.
“It’s basically blended cashew milk jazzed up with curry spices and poured over zucchini noodles,” says Seon Joo of her creation. “It’s high protein, low-carb food; all natural and full of enzymes. It’s also a very eco-friendly recipe as it doesn’t require much energy or packaged ingredients – exactly what we need in a hot summer.” Method Here
This is a great recipe for using up almond meal leftover from making almond milk. If you are using dry almond meal, ignore step 1 and 2 in the method.< 30 mins. Method here
RAW BANOFFI PIE recipe from the book Raw Cakes
Serves 8, Prep time 25 minutes plus overnight chilling and soaking.
INGREDIENTS: Scant ½ cup (75 g) Brazil nuts, ½ cup (75 g) almonds, 4 tablespoons hemp seeds, 1 ¾ cups (300 g) pitted dates, ½ cup (125 ml) coconut water, 2 teaspoons vanilla extract, 1 tablespoon maple syrup, 3 large or 4 medium bananas, 1 tablespoon lemon juice, 2 (5½ oz/160 g) cans coconut cream,, chilled overnight, 2 tablespoons agave nectar, Sea salt
Put all the nuts in a bowl, cover with cold water and let soak for several hours or overnight. Thoroughly drain the nuts, then transfer to a food processor. Add the hemp seeds and process until finely ground. Add a generous ½ cup (100 g) of the dates and a pinch of salt and process again until the mixture starts to cling together. Tip into an 8¼–8½ inch (21–22 cm) loose-bottom flan pan. Using the back of a spoon, press the mixture firmly up the sides and into the bottom of the pan. Chill.
Meanwhile, put the remaining dates in a blender with the coconut water, vanilla extract, and a pinch of salt and blend to a thick, smooth paste. Press 2 tablespoons of the paste through a strainer to extract as much pulp as possible, scraping the mixture from the bottom of the strainer, then mix with the maple syrup to make a puree. Set aside the paste and the puree.
Slice the bananas and toss with the lemon juice. Arrange two-thirds over the crust and spread with the date paste. Scrape off the thick layer of coconut cream into a bowl. Discard 1 tablespoon of the water left in each can, then add the remaining water to the bowl. Beat until thickened and softly peaking. Beat in the agave nectar, then spread over the filling.
Scatter with the remaining bananas and drizzle with the reserved date puree. Chill until ready to serve
Also see 10 Fast & Easy Raw Recipes That Will Keep You Fit & Healthy