54 Tasty Raw Food Recipes - Mattis Lundqvist - ebook

54 Tasty Raw Food Recipes ebook

Mattis Lundqvist

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Recipes: - Avocado-Kefir Smoothie with Mint & Ginger - Coconut-Orange Juice - Mango Lassi - Creamy Raw Egg Nog - Raw Hot Chocolate - Whipped Strawberry-Coconut Smoothie - Coconut Mint-Chip Shake - Lemon Scones with Blackberry and Sage Jam - Stuffed Apricots with Cashew Chevre - Chia Seed Oatmeal with Cinnamon Mixed Berries - Coconut Yogurt with Walnuts & Grapes - Berry Breakfast Crêpes with Banana Cream Filling - Orange-Ginger Glazed Raw Donuts - Raw Seeds & Buckwheat Cereal - Breakfast Tropical Fruit Bowl - Spring Rolls with Chile Sauce - Parsnip Rice with Hemp Seed and Basil - Coconut Wild Rice - Spaghetti alla Puttanesca - Zucchini Pasta with Spicy Lemon Pepper Salad - Burritos with Spicy Zucchini Sauce - Raw Ravioli with Red Pesto - Veggie-Almond Nori Rolls - Arugula & Creamed Pea Salad - Creamy Coconut and Cashew Soup - Mexican Salad - Avocado Gazpacho with Cucumber - Kale Tabbouleh with Fresh Herbs - Raw Corn, Avocado, and Black Bean Salad - Avocado-Apple Soup - Spinach and Strawberry Salad - Spinach Mushroom Salad with Marinade Dressing - Pistachio & Red Pepper Bisque - Rainbow Chopped Salad - Sunflower-Walnut Pâté - Salty Banana Dip - Walnut-Honey Spread - Coconut Dressing - Guacamole Dip - Spicy Cheese Dip - Orange-Ginger Dressing - Citrus Salad Dressing - Tangy Pineapple Salsa - Banana Maple Walnut Ice Cream - Key Lime Pie - Chocolate Chip Mint Ice Cream - Raw Peach Cobbler - Vanilla Bean Ice Cream - Chocolate Chip Cookies - Pecan Sandies - Chocolate Ice Cream - Cantaloupe Dessert Soup with Coconut Milk - Falafels with Fava Beans - Pickled Squash Bites

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Mattis Lundqvist

54 Tasty Raw Food Recipes

Delicious dishes for every occasion: Salads, Soups, Juices, Dips, Snacks and more... measurements in grams

BookRix GmbH & Co. KG81371 Munich

Avocado-Kefir Smoothie with Mint & Ginger

Total Time: 5 minutes

Servings: 2

Ingredients:

1 ripe Hass avocado

500 ml plain whole milk kefir (vegans can replace with almond milk)

1 tsp. fresh ginger, peeled, roughly chopped

4 fresh mint leaves

Directions:

In a blender, combine all of the ingredients into a blender in the order listed and process on high for about 1 minute or until smooth.

Pour into 2 glasses and serve immediately.

 

Coconut-Orange Juice

Total Time: 5 minutes

Servings: 4

Ingredients:

500 ml coconut water from 2 young Thai coconuts

200 g coconut meat from 1-2 young Thai coconuts

1 large banana, peeled and sliced

Juice from 4 oranges

Juice from half a pineapple

Directions:

Break open the coconuts and pour the coconut water into a carafe.

Peel 4 oranges and remove the skin of the pineapple half; process the oranges and the pineapple through a juicer. 

Transfer the juice to a blender and add in the coconut meat and banana, if using, and then process until smooth.

Pour the blended juice mixture into the carafe with the coconut water. Stir to blend. Serve right away or store in the refrigerator for up to 3 days.

 

Mango Lassi

Total Time: 15 minutes

Servings: 2

Ingredients:

75 g cashews

1 medium mango, peeled, seeded and diced

1 medium banana, peeled

3 dates

3 tsp. fresh-squeezed lemon juice

Pinch of sea salt

250 ml water

330 g ice

Sprinkle of ground nutmeg (decoration)

Directions:

In a blender, combine all of the ingredients in the order listed, except for the ground nutmeg. Process until creamy and completely smooth.

Pour into glasses with ground nutmeg as topping and enjoy!

 

Creamy Raw Egg Nog

Total Time: 10 minutes

Servings: 4

Ingredients:

150 g cashews

750 ml filtered water

5 dates, pitted

1 medium banana, peeled, sliced and frozen

¼ small avocado, peeled, sliced and frozen

2½ tsp. vanilla extract

1 tsp. freshly ground nutmeg

½ tsp. ground cinnamon

⅛ tsp. ground cloves

4 cinnamon sticks, for garnish

Directions:

Place the cashews and water into a blender; process on high for 1 minute.

Add in the remaining ingredients; process on high for 1-2 minutes or until smooth and creamy.

Pour into 4x 250ml drinking glasses, garnish each glass with a cinnamon stick. Sprinkle some nutmeg over the surface of the nog if desired, then serve and enjoy!

 

Raw Hot Chocolate

Total Time: 10 minutes

Servings: 1

Ingredients:

75 g cashews

3 medjool dates, pitted

3 tsp.  cacao powder

Pinch vanilla bean powder

250 ml water

1 strawberry, to garnish

Directions:

Place all of the ingredients, except for the strawberry into a blender; process on high for 1-2 minutes or until smooth and beginning to heat up a bit.

Pour into a large mug and garnish with a strawberry, Drink right away and enjoy!

 

Whipped Strawberry-Coconut Smoothie

Total Time: 10 minutes

Servings: 2

Ingredients:

800 g fresh strawberries, hulled

500 ml raw coconut milk

1 medium pear, chopped

1 orange, peeled and sectioned

5 to 6 ice cubes

4 tbsp. shaved coconut meat, to garnish

Directions:

Prepare ingredients as directed and then combine the ingredients in the order listed into the blender.

Begin blending on low speed and then gradually increase speed to blend on high, continue blending 30-60 seconds or until smooth.

Pour smoothie into serving glasses and garnish with shaved pieces of coconut meat. Drink immediately to receive full nutritional value. Any remaining smoothie can be refrigerated for up 48 hours, in an airtight, opaque container as to not be exposed to light, heat, or air due to risk of oxidation and loss of nutrients.

 

Coconut Mint-Chip Shake

Total Time: 10 minutes

Servings: 2

Ingredients:

120 ml full-fat coconut milk

30 g raw coconut meat, chopped

120 g packed raw spinach

2 tbsp. packed mint leaves

1-2 drops peppermint extract

220 g ice cubes

1 avocado, peeled and chopped

Honey, to taste

2 tsp. cacao nibs

Directions:

In a blender, combine the coconut milk, coconut meat, spinach, mint, avocado, and ice until smooth and frothy. Taste and add in the peppermint extract, if needed.

Finally, add in the honey and cacao nibs. Blend again very briefly breaking down the nibs into little bits.

Pour into 2 glasses, garnish with a sprig of mint and a few chopped cacao nibs. Drink immediately.

 

Lemon Scones with Blackberry and Sage Jam

Total Time: 9 hours and 20 minutes

Servings: 8

Ingredients:

For the Lemon Scones:

350 g raw flaked oats, ground into a fine raw oat flour

60 g chia seeds

75 g macadamia nuts, finely ground

170 g coconut palm sugar

Juice of 2 lemons

Zest of 2 lemons, finely grated

250 ml almond milk

For the Blackberry and Sage Jam:

175 g fresh blackberries

60 g chia seeds

1½ tbsp. chia seeds

1½ tbsp. dried sage

1-2 tbsp. maple syrup

Directions:

Prepare the lemon scones: There is no need to presoak macadamia nuts. Place the macadamia nuts into a food processor and ground into a fine powder (it’s okay if some pieces remain unground). Next, grind the raw oat flakes into a very fine oat flour.

In a large mixing bowl, combine the fine oat flour, chia seeds, ground macadamia nuts and coconut palm sugar. Stir well to blend. In a separate bowl, whisk together the lemon juice, lemon zest and almond milk.

Set aside for 5 minutes. Then stir the almond milk mixture into the bowl with the dry ingredients; let rest for 5 minutes.

Form the scone mixture into flat circle about 1-inch/2cm thick and place it on a non-stick dehydrator sheet. Carefully cut the circle into 8 individual wedges and place in the dehydrator. Dehydrate at 115°F/50°C or 7-9 hours; separating and removing to a screen half-way through dehydration.