Recipes

Original_1Raw Mince Pies 

Light fruity and gojilicious!

adapted from recipes by Kate Magic at Rawliving.

mince pie mix

You will need:  
For the ‘pastry’:  2 cups of raw coconut flakes, 1 cup sesame seeds or sunflower seeds (or a mix), 1/2 cup goji berries, 1 cup lucuma powder, 1 Tablespoon coconut nectar, 2 Ts coconut oil melted over a gentle heat, 1/4 cup water, 1 T cinnamon, himalayan sea salt (dash), 1 T ashwaganda powder (optional – but nice)
Grind up the coconut flakes, seeds and goji berries in a blender till they are fine.  Place in a bowl and add all the other ingredients and mix until you have a not too sticky dough.  You need to be careful when adding the water, add a little at a time so you can gauge the consistency.  Place about a dessertspoon of the mixture in a muffin tin that has been lined with some cling film – gently hollowing it down into the individual wells.  Makes it easier to get the pastry cases out.  Press the mixture in to make little cases for the mincemeat.  Freeze or chill to firm up. Meanwhile make the mincemeat.  
You can make this mincemeat the night or day before if you like.  The flavour improves when all the tastes have mixed and melded together a bit.  The following is a guide but you can use whatever dried fruit you like in these quantities.
Zest and juice of an orange and a lemon , 2 apples cored and grated, 120 g raisins, 60g sultanas, 120 g goji berries, 60 g dried cranberries (sweetened with apple juice not sugar). 60g dates, chopped, 1 T cinnamon, 1 teaspoon mixed spice, 2T olive oil, 1 T coconut nectar, 1 teaspoon miso (for a fermented taste).
Simply mix all the ingredients giving it a really good stir (make a wish!) until its all thoroughly blended together.  
When the cases are firmed up, gently lift them out of the muffin moulds with a dessertspoon and place carefully into a paper muffin case.  This helps to hold the shape.  Place a heaped teaspoon of mincemeat mixture into each pastry case.
Topping:  simply grind up two handfuls of organic whole almonds and 3 tablespoons of raw coconut chips in a blender until they are fine.  Sprinkle some of this mixture over the top of your mincepies – a bit like snow!   Keep chilled in an airtight container.  Eat within two weeks. 

Two Delicious Raw Chocolate Recipes

Peppermint Pigs

150g Cacao Butter
150g Cacao licquor (paste)
100g carob powder
3 tbsp agave syrup
5 to 10 drops peppermint essential oil
1 tsp brazilian ginseng (suma) superfood

Melt the butter and paste in a pan over some hot water off the heat gently (takes about ten minutes) Do not overheat.
Whisk the melted butters with a fork to break down crystals, stir in the other dried ingredients, the peppermint oil to taste and agave syrup. Pour into silicon moulds and set in freezer for 10 to 15 minutes, or in a fridge for 3 hours. Turn out and store in a sealed container in the fridge.

Simple Chocolate Strawberries

250 g Fresh strawberries whole
100g cacao licquor
25g coconut or cacao butter
50g ground coconut sugar

Begin by whizzing up the coconut sugar in your blender or grind till its more powdery than granular. Melt the cacao licquor and butters over a pan of hot water gently. Add in your sugar and whisk gently, set aside until it begins to thicken up a bit then dip the strawberries in to coat – place on a plate to set. Eat on the same day or within two days. Keep in fridge.
 

How to make Hemp or Almond Milk

All you need to do is to soak either two to three tablespoons of raw organic whole almonds or whole hemp seeds over night in some water.

In the morning drain them and place in a blender with 1 litre of filtered water.  Whizz this up till the seeds or nuts are broken down well.  Then strain the milk through a muslin bag, jelly bag or nut milk bag or even a clean pop sock or pair of tights (as long as they are clean!)  Squeeze out all the milk.  Then to your milk you might want to add some vanilla essence or or better still some vanilla flavoured stevia drops.    Keep your milk in a closed container in the fridge.  Will keep for 2 to 3 days.  I think its best if you make a batch every day or two,  Its good to just drink this milk, add it to your breakfast cereal or use it in your smoothies or puddings.

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