Recipes

Image of hands preparing salad with selective focus

Breakfast

Buckwheat Porridge

· 1 cup sprouted buckwheat*

· 8 fresh medjool dates (or 16 dried dates, soaked)

· 1 apple

· 2 tbsps sunflower seed

· Fresh cinnamon and nutmeg to taste

· 1 banana, sliced

· Maple syrup, bee pollen and shaved coconut to garnish

First, sprout buckwheat by soaking it in water for 8-10 hours; then drain and rinse it before covering with gauze and leaving it for another 12 hours. Put everything (except garnish and banana) in a blender* or professional juicer with ‘blank plate’. Mix in sliced banana, leaving some for decoration. Create smile with slices of banana and drip with maple syrup, coconut shavings for eyes, bee pollen for nose and extra sunflower seed as ‘hair’.

Hi-Energy Smoothie

1/2 pint (300mL) apple juice

1 banana

1 tbsp hulled hemp seed

1 tbsp spirulina (blue green algae or chlorella)

1/2 tbsp sesame seed flour (ground whole sesame seeds)

8-10 almonds, pre-soaked, peeled and chopped

2 pitted dates

1/2 tbsp fresh bee pollen, optional

Blend apple juice and banana. Add hemp and sesame, algae and bee pollen. Add remainder of ingredients in order listed, blending after each ingredient. Add more juice or water if too thick.

Lunch/Dinner

Live Lasagne

Not-Pasta:

· 1 medium-large eggplant

· 2 cups water

· ¼ tamari or Braggs liquid aminos

· 1 tsp sea salt

Cut eggplant thinly, a mandolin may be useful. Marinate in water, tamari or aminos and salt for 2-12 hours, then dry with a paper towel.

Not-Cheese Sauce

· 1/3 cup tahini

· 1/3 cup olive oil

· 2-3 tbsps tamari or liquid aminos

Simply mix together in a bowl until smooth.

Tomato Sauce

· 3 tomatoes, diced

· 2 tbsps apple cider vinegar

· 1 tbsp honey

· 1 cup semi-dried tomatoes, or 1 cup dried tomatoes soaked in olive oil for two hours

· Sea salt (to taste)

· 1 garlic clove

· 1 tbsp Italian herb mix

· Fresh or dried basil (amount to taste)

· 1 tbsp olive oil

Blend until smooth, then mix with two cups of spiralised zucchini and two diced spring onions.

Construct in layers alternating eggplant, tomato sauce and cheese sauce. Decorate with extra zucchini, onions and basil.

Masala Bhang Dosa

Dosa:

175g pre-soaked urud daal flour, a finely ground soaked black lentil (you could use cornmeal instead, but it will cook more slowly)

175g rice flour, finely ground

50g hemp flour, finely ground

1/2 tsp salt

600ml water

1/2 tsp olive oil

Prepare the night before, and make sure you follow this recipe exactly. Measure flour and salt into a mixing bowl with lid. Add water until consistency of a thin pancake batter. Cover and leave overnight at room temperature. Add oil to a non-stick frying pan and heat. Pour in 1/4 cup batter and with the back of a large rounded spoon, gently spread the batter out from the centre in a spiral. This takes practise, and you should end up with a dosa approximately 6" in diameter. When you have mastered this you can try the 20" versions traditionally made in India. When the dosa starts to bubble on top and get brown underneath, flip like a regular pancake. Let other side brown and keep warm for serving with filling.

Masala Potato Filling:

2 potatoes, cubed into 1/2 inch pieces

1 medium parsnip, cubed into 1/2 inch pieces

1/2 bunch spinach, washed and chopped into 1 inch slices

1/4 onion, finely chopped

2 tbsp ghee

1 tbsp hulled hemp seeds

1 tsp cumin seeds

1/4 tsp black mustard seeds

1/8 tsp asafoetida

1/2 tsp turmeric

1 inch fresh ginger root, peeled and chopped

150ml water, approximately

1/2 tsp salt

1/2 tsp coriander powder

Warm ghee in large pan. Add mustard seeds and asafoetida. When the mustard seeds pop, stir in turmeric, cumin, ginger then vegetables. Add water and cook, covered on medium heat for 10 minutes. Add hemp seeds and cook, uncovered for a further five minutes or until potatoes are tender. Stir in salt, coriander and serve spread inside dosa. This works well served with a Sambar and Coconut Chutney. The dish goes against all food combining and longevity rules, but you've got to live sometimes!

Dried ginger, especially when used with fennel dispels gas.

Mushroom Soup

· 1 ½ cups of your favourite mushrooms; for example a mix of oyster, shiitake and chapparel.

· 1 cup cashew or hemp nut

· 1 tbsp olive or hemp seed oil

· 1 tomato

· 1 cup of fresh thyme and basil

· Pinch of onion powder

· ¼ cup water

· 2-3 sprigs of parsley to serve

Blend all ingredients except for the parsley. Add a swirl of nut milk and sprinkle of dulse seaweed. Top with a few thin slices of mushrooms, paprika or cayenne pepper, and parsley.

Nori Rolls

· Unhulled tahini, or macadamia or almond nut butter

· Hemp seeds or pine nuts

· Sunflower seeds, soaked overnight

· Avocado, diced

· Cucumbers, finely sliced

· Carrot, thinly sliced

· Alfalfa sprouts

· Salad greens

· Wasabi paste (optional, very spicy)

· Lemon juice

Add in the above order to one piece of nori roll. Roll and seal up with lemon juice, and cut like sushi pieces.

Nut Loaf

This is a raw vegan spin on the classic British vegetarian recipe, popular among the 1960s counterculture.

· 50g almonds, soaked overnight

· 40g sesame seeds, soaked overnight

· 30g cashews or hemp seeds (or a mix of both),nuts soaked overnight

· 2tbsp tamari or Braggs liquid aminos

· ¼ cauliflower or broccoli, chopped

· 4 mushrooms

· 2 sticks celery

· 1tsp caraway seeds

· 1 clove garlic (optional)

· Fresh basil and parsley

· 150mL rejuvelac

· Radish to garnish

Finely grind all nuts and seeds after they have been soaked for at least eight hours. Add seasoning and rejuvelac. This is the water left over from when you soak wheat seeds for 48 hours, in preparation for sprouting. Finely grate cauliflower or broccoli; and dice celery and mushrooms. Mix together and pack into a bread tin. Cover with a damp cloth and leave in a warm place for six to eight hours. Garnish with radish and serve!

Raw Spaghetti

Courtesy of Christina Sapphire of REAL news - an excellent Australian raw food publication.

Step 1: Dried vegetable powder

4 tomatoes, thinly sliced

1/2 small aubergine, thinly sliced

1/2 courgette, thinly sliced

1 onion, thinly sliced

1/2 red capsicum, sliced in strips

Place vegetable slices in dehydrator set to 45-50°C. Dry for 1 to 1 1/2 days, until vegetable slices are crispy dry. Blend into a powder. Set aside

Step 2: Sauce

Dried vegetable powder from step 1

8 medium to large juicy tomatoes, blended or pureed

1 tbsp chopped fresh parsley

1 tbsp hulled hemp seeds

2 tsp chopped fresh oregano

1 tsp chopped fresh basil

1 clove garlic, crushed (optional)

8 mushrooms, thinly sliced

Mix all ingredients together. Leave to marinate for 15 to 20 minutes while you prepare the pasta.

Step 3: Pasta

2 medium sized courgettes or yellow squash

Grate the courgette or squash lengthwise with a grater or vegetable slice to grate/ slice vegetables into long threads. Or use a 'spaghetti maker' for raw spaghetti, which can make spaghetti as long as your arm from courgettes (see FRESH in resource section for availability).

Step 4: Serving

Sauce from step 2

Pasta from step 3

2 spring onions, thinly sliced

Rocket or other salad leaves

1 tbsp hemp oil

1 or 2 tsp sesame tahini (optional)

Olives to taste

Place the pasta into a bowl and pour the sauce over it. Garnish with the sliced spring onions, hemp oil and sesame tahini. Serve with green leaves and olives. Serve as it is or, if you prefer, warm it up in the dehydrator before serving.

Thai Curry

Curry:

· ¼ cup red pepper or chilli, diced 2-3cm

· ¼ cup cauliflower, finely grated

· ¼ cup broccoli, grated

· 1 tbsp sweet potato, diced 1-2cm

· 1 cup kale or other greens, chopped

· 1 carrot, grated

· 1 tbsp currants, soaked

Sauce:

· 2 cup fresh coconut meat and water, or ½ juiced coconut (add 2 tbsp water to make “milk”), or 4 tbsp dried coconut

· ¼ cup non-dairy milk of your choice

· 1 small parsnip, juiced

· 2 tsp lime juice

· 1 kaffir lime leaf (optional)

· 1 tsp ginger juice

· 1 four-inch (10cm) piece of fresh lemongrass, or 1 tsp dried

· 1 tsp cumin

· 1 small mild chilli, finely chopped

· 1 bunch fresh coriander (optional)

· 1 radish to decorate

Blend all sauce ingredients together, then mix all curry ingredients into a bowl. Cover with sauce, and add chilli, coriander and radish to taste.

Vietnamese Salad Rolls

You will need some unusual ingredients for this tasty dish, so check first and enjoy a visit to your local Asian grocers and enjoy some Durian fruit (an unusual fruit you do not find often, worth trying if you have not before) while you are there.

8 large Vietnamese rice papers (banh trang), or try with nori

150ml peanut oil

3/4 cup firm tofu, cut into matchsticks

175g lettuce, shredded

175g bean sprouts

100g cucumber, cut into matchsticks

2 carrots, peeled and cut into matchsticks

2 scallions cut, and shredded

1 tbsp hemp seeds, ground

6 basil sprigs

6 coriander sprigs

4 mint sprigs

Sauce:

150ml hoisin sauce (available from Asian stores) 1 tsp chilli paste (or to taste) 1 tbsp hemp oil

Dip rice papers separately in cold water until they turn white (approx. 30 seconds) then spread on a damp piece of hemp cloth. Place the ingredients, divided equally, into the rice papers. Wrap carefully, and make into a roll. Mix together sauce ingredients and place in small dishes for dipping.

Desserts And Drinks

Badam Kheer

This is a Mammalian (South Indian) New Year's dish.

· 175g almonds

· 175g hemp seeds (traditionally just 350g almonds)

· 2.25 Itr raw milk

· 225g raw-cane sugar or to taste

· 1 tsp cardamom powder

· Pinch of saffron

Soak almonds and hemp seeds in hot water for two to six hours. Peel and slice almonds. Heat milk in large saucepan, add sugar and boil for one minute. Add almonds, hemp seed, saffron and cardamom. Serve hot with fresh purism or mixed with cooked rice.

Chocolate Mousse

1 whole avocado

8 dried dates or 5 fresh dates

1 tbsp carob powder (flour)

3 tbsp hulled hemp seeds

1 tbsp maple syrup

Soak dates (if dried) for four hours. Scoop out avocado flesh and place in blender. Add maple syrup, dates, carob and hemp seeds. Blend until mousse texture and serve. What a treat. Serve with almonds or fresh raspberry topping and sprinkle on some more soft hemp seeds. And, despite the name, it's even chocolate free!

Hemp Gateaux

110g dried un-sulphured apricots, chopped and soaked in water or juice overnight

75g tofu, mashed

75g almonds, ground

75g hazelnuts, ground

100g hulled hemp seeds

50g sunflower seeds

30g hemp seeds, toasted

20g sesame seeds

25g pumpkin seeds

25g hazelnuts, finely chopped

10g poppy seeds

90g raisins

1 tsp vanilla essence

Grease a round cake tin and line with non stick paper. Mix all dry ingredients together, except raisins. Place soaked apricots, soaking juice (up to 250mL), raisins and essence in blender and blend well. Add this to tofu, raisins and dry ingredients and combine to make a sticky consistency. Transfer to tin and press down. Cover with baking paper, place a weight on top, and refrigerate all day or overnight. Then take out of tin, turn upside down and place on serving plate. Serve with hemp ice-cream, hemp yoghurt, chocolate mousse or hemp and almond paste and extra hulled hemp seeds.

Ice Cream Sandwich

Sandwich:

2 cup sesame seeds

1/4 cup raisins

· ¼ cup almonds (optional)

· 1/2 cup hemp nut

· 1 cavendish (or 2 lady finger) banana

· 1 apple

Soak sesame seeds and raisins, for at least 3 hours each. Soak almonds

for 12 hours.

Blend thoroughly.

Spread mix onto an oiled cutting board. Cut into sandwich slices.

Sprinkle hemp nuts into a separate dish.

Place sandwich slices into the dish and freeze.

Chai Ice Cream:

- 300mL nut milk

- 4 tbsp coconut oil

- 1 cup almonds, soaked overnight and peeled

- 1 tbsp honey or maple syrup

- 1 tbsp pine or hemp nuts

- ½ tsp fresh ginger juice or 1tbsp dried ginger pieces

- ½ tsp cinnamon, freshly ground if available

- 1 clove, crushed

- 1 cardamom pod, crushed

Freeze 200mL of the nut milk for four hours in ice cube trays. Remove and blend with remaining ingredients; add extra nut milk or water if it is too thick for the blender. Spread ice cream between the slices, and serve!

Options: Add or exchange above ingredients for carob, nuts, dried fruit, vanilla essence, coconut milk, and/or rosewater.

Payasam (a summer drink)

6 ripe mangos

1 coconut, milk extracted

3 tbsp raw honey or maple syrup, liquid consistency or raw cane sugar

1 tbsp Hulled hemp seeds

1 tsp cashew nuts

1/2 tsp cardamom powder

Pinch saffron

Place all in juicer except hemp seeds, saffron and cardamom. Mix well.

Best served ice cold