Pasta Aglio, Olio e Peperoncino
Otherwise known as paste with garlic, oil and chili, this is one of my favourite classic Italian pasta dishes – so simple and yet so satisfying.
Equipment: knife, chopping board, peeler/vegetable spiralizer
Make 1 large bowl or 2 small onces
2 courgettes, green skin removed
½ a clove of garlic
½ a large fresh red chilli
3 tablespoons of extra virgin olive oil
1/3 teaspoon of mineral salt
1 handful of fresh parsley, finely chopped
Peel or spiralize the courgettes of your pasta
Finely chop your chilli, removing the seads beforehand if you don’t like your food too spicy. In a mixing bowl, add all our ingredients together and combine thoroughly. Serve up and finish with a final drizzle of olive oil.
Best eaten fresh, but will keep in the fridge for 24 hours.
Thai Noodles
Since I shared this recipe with my sister she feeds it to all her friends to get them interested and excited about raw food. It’s so tasty that it works every time!
Equipment: knife, chopping board, blender, peeler/vegetable spiralizer, zester
Serves 1
3 courgettes with green skin removed, or 4 carrots
1 stick of lemon grass, peeled back to the soft part
½ lime, juke & zest
2 dates, pitted
1 tablespoon of nama shoyu or tamari
1cm of fresh ginger
½ clove of garlic, peeled
1 handful of cashew nuts
½ teaspoon of dried red chilli flakes (optional)
100ml of water
To Decorate
1 spring onion, pale green part, sliced at an angle for decoration
1 tablespoon of fresh coriander, finely chopped
Peel the courgettes or carrots (or a mix of both) into ribbons, or turn into `noodles’ with a vegetable spiralizer.
Blend the lemon grass, lime zest, dates, nama shoyu or tamari, ginger, garlic, cashews and chilli together with the water to make a syrupy sauce. Stir your sauce through the ‘noodles’. Serve topped with fresh coriander and thin diagonal slices of spring onion.
Best eaten fresh, but will keep in the fridge for 24 hours.
Crossover meal cooked additions: wheat-free or rice noodles/tofu/chicken pieces.
Guacamole Mushrooms
This is the recipe that I mentioned in the pht6 and dips chapter. It never fails to satisfy, I eat it simply with salad.
Equipment: knife, chopping board
Serves 1— 2, depending on how hungry you are
2 portobello mushrooms, terns removed
3 tablespoons of extra virgin olive
1 teaspoon of tamari or nama shoyu
1 tablespoon of lime juice
Marinade the mushrooms in the oil, tamari arid lime juice for 20 minutes, making sure the mushrooms are fully coated in marinade and turning from time to time.
2 avocados, peel arid stone removed
14 red pepper, de-seeded and finely diced
1 small clove of garlic, crushed 1 large pinch of mineral salt 1 pinch of chilli powder
1 lime, juice of
2 tablespoons of fresh coriander, finely chopped fresh coriander for decorating
Mash the avocado with a fork, adding in the garlic salt, chilli powder, and lime juice. Stir in the red pepper and fresh coriander.
Drain the marinade from the mushrooms. Pile the guacamole onto the mushrooms and top with a few coriander leaves. Best eaten fresh, but will keep in the fridge for 24 hours.
Crossover meal cooked additions: brown rice/chicken.
Raspberry Cheesecakes
Don’t you love how these look? I make them using chefs rings (you can buy them in any good kitchen shop or online) but you can use mini-tart tins or a muffin tin instead. Just remember to line them with cling film so you can get your cheesecakes out when they are done.
Equipment: food processor, blender, chefs rings or small cake tins
Makes 2 mini cheesecakes
Crust
½ cup of freshly ground almonds
1 big pinch of mineral salt
¼ cup of medjool dates, pitted
Mix the ground almonds salt together. Sprinkle a fine layer over the bottom of your chefs rings or mini cake tins.
Process the remaining ground almonds, salt and medjool dates together until the dates are completely chopped. Divide the mixture between your 2 chefs rings or cake tins.
With wet hinds, press the mixture into the base and up the sides until you have your cheesecake pastry case. When the mixture Sticks to your fingers, re-wet them before continuing.