Raw courgetti and tangy mushroom salad

Haleo — Sat, 06 Jun 2015 19:52:00 +0000

This courgette-based salad is simply incredible! I never knew that raw mushroom could be so flavoursome (thanks to marinating them in apple cider vinegar). I must confess that I have never been a huge vinegar fan, but the apple cider gives this dish a real tanginess which is not overbearing. The mushrooms mixed together with the cashew and sundried tomato sauce creates an explosion of flavour and this salad is a real crowd-pleaser even with those who may shun ‘raw’ dishes.

It’s amazing how this salad fills you up without the bloat as it is very easy on the digestive system. It is a brilliant main or a wonderful side dish, which will add value to any summer bbq. If you don’t have a spiralizer, not to worry – simply julienne the courgettes.

Serves: 2-3

Ingredients

COURGETTI:
2 large courgettes
MUSHROOM MARINADE:
7 mushrooms (cut into quarters)
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Light sprinkle of black pepper
CASHEW AND SUNDRIED TOMATO SAUCE
1 cup raw cashews
1 garlic clove (finely chopped)
1 cup sundried tomatoes (in olive oil)
Juice of a lemon
Light sprinkle of sea salt and black pepper

Instructions

Spiralize or julienne the courgettes and set aside. If you do julienne these guys, please make sure that you cover them in a paper towel to absorb any excess water.
Whisk together the olive oil and apple cider vinegar and pour over the mushrooms in a bowl. Using a spoon, turn over the mushrooms a few times to ensure they are fully covered in the marinade and place covered in the fridge for 45 minutes.
Place all of the sauce ingredients into a food processor and blend until smooth. Add a bit of water if you find it's too thick.
Pour the sauce over the courgettes and mix together, (I use my hands to really get in there)!
Finally, add the mushrooms, mix one final time and serve. Season with sea salt and black pepper to taste.

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Rawsome chocolate cupcakes

Haleo — Sat, 06 Jun 2015 10:07:27 +0000

Before Dad became ill (which led us to having a better understanding about nourishing foods), my friends and family will tell you that one of my biggest triumphs was my vanilla cupcakes. Although satisfying on the lips, these bad boys were filled with flour and refined sugar. Because white sugar has not featured in our pantry for some time now, this has meant I stopped making cupcakes. However, just because we have taken a u-turn with our food choices doesn’t mean we can never have treats, which is why this raw and vegan recipe is the business!

The glorious chocolate flavour is thanks to the almighty cacao powder, which is an incredible antioxidant. Although this recipe is a tad time consuming (as the cupcakes must set in the fridge for at least 10 hours) they are well worth the wait. Simply place them in the fridge in the evening so that they are ready the next morning. We know how good nuts are for us, but these fellas don’t come cheap, so you could replace the walnuts with oats if you like.

Remember to take them out of their cases before serving and decorate them with berries if you fancy! I like to decorate mine with edible flowers (such as pansies) before serving. Enjoy x

Serves: 12

Ingredients

CUPCAKE BASE:
1 cup walnuts
1½ cups dates
CUPCAKE:
2 cups cashews
2 tbsp. cacao powder
2 tbsp. raw honey
1 cup water
Juice from 1 lemon
1 cup dates
¼ cup coconut oil
1 tsp. vanilla extract

Instructions

To make the cupcake base: Place walnuts into a food processor and pulse until it becomes flour like.
Add the dates and keep pulsing until it all starts to stick together.
Place cupcake cases in a cupcake tin and place about two teaspoons of the base mixture in each case. Using your fingers, press down lightly and mould the base mixture into each cupcake case. Place in freezer for 30 minutes.
To make the cupcake: Blend everything until smooth and creamy, (this should be like yoghurt). If too watery, add more dates. If it's too thick add a little bit more raw honey (or water).
Using a tablespoon, distribute evenly on top of the cupcake bases and place in the fridge for at least 10 hours (this lets it set and for the full flavour to develop).
After 10 hours, take the cupcakes out of the tin and their cases to serve (they would have set and moulded nicely into rounded cakes).

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The post Rawsome chocolate cupcakes appeared first on Haleo.

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Raw courgetti and tangy mushroom salad

Rawsome chocolate cupcakes