Raw Mango Relish
There is something so inviting about the perfume of ripe mango, it is heady and delightful. Mixed with fresh mint it is a fragrance you wont be able to resist. Balance the flavors with chili, agave and salt and you have a relish you can put on anything.
Recipe:
Raw mangoes diced finely
About a handful of fresh mint leaves, chopped finely.
Some Red chilli powder/paprika to taste
Agave or honey
Salt
Mix in a bowl and add the spices tasting as you go, adjusting for your prference.
Allow the flavors to develop for half an hourish, inhale the divine aromas and serve with everything.
Indian style Raw onion relish
I was looking for some condiments and side dishes for the raw cashew curry and realised loads of Indian food is raw any way so posted this for your dining pleasure. It couldnt be more simple and rest assured the rinsing of the onion takes away it harsh qualities and leaves it quite pungent and sweet. The optional ingredients make an altogether sexier version of this already lovely dish.
recipe:
3 medium-sized onions, preferably red
1 green chili, seeded and sliced
Juice of 1 lemon,or lime or 2 teaspoons cider vinegar
1/2 tsp agave
macrobiotic salt to taste
Optional:
2 to 3 tablespoons shelled unsalted pistachios, coarsely chopped
2 teaspoons finely chopped cilantro leaves
Method:
Peel the onions and cut them in thin slices You can use a spiraliser to get super thin threads. Separate and wash onion in several changes of cold water, giving them a gentle squeeze. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt and other optional ingredients, toss. You may serve immediately or let the flavours develop for an hour or so.
coconut and cashew curry
I had a craving for spicy Indian food the other night so I concocted this raw recipe based on what we would usually cook. You are warned it sits for 12 to 24 hours but that makes it the perfect meal to prepare ahead of time for friends.
I had some soaked cashews in the fridge so that became the star of this recipe along with the coconut cream sauce.
Recipe:
Curry spices- I use mustard seeds, fennel, fenugreek, cumin seeds, turmeric, chili, ginger and garlic.
2 cups soaked cashews
400ml of coconut cream
1/2 bunch finely chopped coriander
1/2 tsp salt
1 tsp agave
4 finely diced tomatoes
1 dessert sp dried onion
juice of 1 lime
Method:
mash up the spices, garlic and ginger etc in a mortar and pestle
put in a bowl and mix all the other ingredients in…adjust the amount of chili to suit your tastes.
Leave to marinate for 12-24 hours
serve on finely chopped cauliflower “rice” for a totally raw meal or on cooked red rice for a healthy vegan meal.
This was pretty yummy and enjoyed both as a completely raw meal and on rice.
mint raita
I made a basic mint raita to go with my cashew curry. I wasn’t sure how it would turn out but it had all the right textures and flavours and was marvelous. It is just the thing to cool the spicy curry down or to dip vegetable sticks into.
Recipe:
1/2 cup cashew nuts soaked
1 cup diced cucumber
2 tsp agave nectar
1 Tblsp lime juice
1/2 tsp macrobiotic salt
a hand full of chopped mint
1/2 clove garlic
1/2 tsp ground cumin
Blend the cashews, agave, lime, salt, garlic and cumin in a blender.
Mix in by hand the mint and cucumber and leave in the fridge to let the flavours mingle.
you can add a little pinch of cayenne to spice it up, I did.
Recipe index
May 14, 2009 by Vidi
Filed under the Raw Recipe index
Here it is all in one place for your convenience and because life should be simple.
Breakfast:
Smoothies and drinks:
Dips:
Mains:
Mexican style lettuce roll ups
Sides:
Pasta sauces:
Nut cheeses:
Salads:
Winter fennel and orange salad
Sweet:
Afternoon pick me up bliss balls
Sweet and sticky choc chip brownie, mint or orange?
Tahini Balls- Gwinganna recipe
Spreads:
Chocolate Macadamia nut butter
Sports Nutrition: