Tag Archives: raw

PSBroccoli, Parsley & Almond Pesto.

 

  

My little lady has finally stopped throwing up but is having an extra day off school to regain some energy. To help refuel her we made this delicious and nutritious pesto pasta for lunch. I’ve said it before and I’m sure I’ll say it again, pesto is THE BEST way to get raw food, packed with vitamins and minerals, into your kids, and yourselves of course! This particular one contains almonds – which are an amazing source of healthy fats, antioxidants, vitamin E, magnesium and potassium…amongst other things! Parsley and broccoli – just bursting with iron, calcium, folates, vitamins A, C, K… B1,2,3,5&6 etc etc… Lemon juice – aids digestion and is an amazing source of vitamin C…  This pesto is basically a super-douper food! Don’t worry too much about amounts and measurements. Making pesto is not a science, just pop what you have into a strong food processor, blend, taste and adjust to your liking. Cook some pasta and stir the pesto through while it’s still hot. Liz x

Ingredients.

  • Almonds – a large handful (I only had blanched in the house but any will do)
  • Garlic – one crushed clove is enough
  • Purple Sprouting Broccoli – about 4-5 stalks chopped in half
  • Parsley – a smallish bunch, stalks and all
  • Lemon Juice – about half a lemon is fined, taste and add more if you like
  • Olive oil – be generous! Drizzle it in as your food processor is running ’til you get the right consistency
  • Salt & Black Pepper – to taste

   

 

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Lazy Veggie Sushi Bowl

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Here’s my sushi roll recipe. Feel free to ignore it, as I have done (above), and make a lazy sushi bowl instead! I had loads of greens in the fridge so that’s what I used tonight (I fried broccoli, shredded greens and julienned leeks in a little oil and a splash of light soy sauce, the rest of the veg is raw – cucumber, spring onions, avocado, sugar snap peas…) but of course you can use what ever you have to hand. Liz x

My kids love veggie sushi. They love anything that they helped make themselves, and there is nothing like that feeling of pure satisfaction when you see your kids eat vegetables (and seaweed!! so good for you). Sushi is much easier to make than it looks…well, it is the way I make it anyway…
If you are in a rush you can always make a ‘lazy sushi bowl’. Simply put the cooked rice and prepped veg into bowl, tear up some sushi nori – you can buy packets of this dried, flattened seaweed in health food shops and most supermarkets now. Add sesame seeds, drizzle with sushi seasoning, dot a touch of wasabi around & a squeeze of chilli sauce and you are in lazy sushi heaven. Delicious!

Sushi Rice
Sushi Rice Seasoning
Sushi Nori
Sesame Seeds

Spring vegetables of your choice…eg:
Asparagus (steamed or raw)
Spring Onions
Spring Greens (wilted)
Purple Sprouting Broccoli (steamed)
Beetroot (boiled & skinned)

Optional extras…
Avocado
Cucumber
Grated Carrot
Smoked Tofu (I recommend looking for the one with almonds & sesame seeds)

Optional condiments…
Wasabi
Pickled ginger
Light Soy Sauce/Liquid Aminos
Chilli sauce (sweet/hot)

Cook enough sushi rice for everyone. Generally adults would eat one roll of sushi each – eight pieces. You will need about half a cup of cooked rice per roll, so that’s a quarter of a cup (about 50g) of uncooked rice per person. Measure out your rice using a cup/jug. Add twice the volume of water using the same cup/jug. Bring to the boil with the lid on then immediately turn the heat right down to the lowest setting and simmer. Don’t fiddle with it! The rice is done when it has absorbed all the water. As soon as it is done tip it into a large bowl/platter to cool it quickly. Sprinkle one tbs of sushi seasoning per portion onto the rice and gently stir it in and spread it out to cool it down to room temperature. You can fan it to speed up the cooling process if you like.
Start preparing your vegetables. Use your judgement with amounts…you will only need 3 or 4 different fillings per roll, a little goes a long way. Slice all the vegetables and tofu into long thin strips and put them on a large platter ready for assembly. I like to sauté some veg with a splash of good light soy sauce (look for tamari or liquid aminos if you are avoiding gluten) and a sprinkle of sesame seeds for an extra savoury kick.
Assemble the sushi rolls one at a time until you run out of rice. Lay a sheet of sushi nori, shiny side down, onto a rolling mat. Using two spoons, spread a thin layer of rice evenly over the nori. Start layering on vegetables in different combinations (try beetroot, avocado & spring onion or asparagus, spring greens & smoked tofu), try to keep the veg even and in the first quarter of the roll closest to you. Start rolling as tightly and evenly as you can. I find it easier to start by tucking in the first bit without using the mat, then gather up the mat and roll & tuck, roll & tuck until you get to the end. Firmly squeeze the roll in the mat to ensure it all sticks. Gently unfold the mat and place the roll onto a chopping board and slice each roll into eight.
Serve on a nice board with some dipping sauces/condiments of your choice. Gently press some of the little slices, rice side down, into a small ramekin of sesame seeds. Then dunk into the dipping sauces and eat!

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Slaw

I’ve been getting quite obsessed with vegan slaws. Something deliciously raw and crunchy works well as a side for most dishes, and as an added bonus, eating raw food regularly is really important for your digestive health! So make a batch to last a few days at a time.

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1 onion, thinly sliced
1/4 red cabbage, thinly sliced
1 beetroot, peeled and grated
1 large carrot, peeled and grated
1/2 fennel bulb, thinly sliced

Dressing. Mix…
Heaped tablespoon of light tahini
Juice of 1 lemon
Crushed garlic clove
2 Tablespoons of Olive Oil
Salt to taste
Cold water (enough to thin to the right consistency)

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My favourite quick lunch at the moment. Toasted pitta stuffed with hummus and slaw. Liz x