Thursday, 8 September 2011

Zucchini rolls- a raw food classic- vegan

This is my take on the classic raw dish, and came about partly because of all the pulp from my juicer that I didn't want to compost. As my juicer is a fairly basic centrifugal one, I figured there must be some nutrients left in the pulp that it didn't manage to extract, as well as plenty of fibre. The lovely red colour of the filling is- you guessed it- beetroot, as that was one of the veggies I had juiced. If you don't have a dehydrator, you could skip that bit and eat them as soon as they are rolled, but I dehydrated mine just to help them hold together. I don't eat totally raw; not even 50% most days, but I do think it's important to include some raw foods in your diet every day for the enzymes and extra vitamins and minerals. (As for juicing; I tend to juice vegetables and apples most often, but I only juice once or twice a week at most unless I'm run down and feeling in need of a tonic. Juicing for me is more medicinal than as a meal replacement. Fruit juices are yummy, but not really that healthy because of the sugar content- they need to be diluted with water.Juices don't fill you up because they have no fibre and are not a whole food- in fact, they may even trick your body into thinking it needs more calories than it does because fruit juices register as a drink not solid food.)
This recipe serves 4 or 5 people if they have 4 or 5 rolls each- it makes 20-ish .
1 large courgette (zucchini)
250g veg juicing pulp (pick out any larger bits forst)
100g ground almonds (raw food purists would soak them before grinding to release the enzymes but I didn't bother- maybe I should have!)
2 tabs soy sauce/tamari/  liquid aminos
seasalt, paprika and hing to taste
a smidgin of chilli powder

  • Mix the ingredients for the filling together
  • Use a peeler to shave off thin ribbons of courgette, as shown above
  • lace the ribbons so that they overlap and then roll as tightly as possible: see pics above and below
  • Arrange on a dehydrator tray as shown and dehydrate for a couple of hours on the vegetables setting (fairly high).
  • When they are a bit more chewy and holding together, remove and serve with sprouts and a dipping sauce of your choice.
PS: My husband ate his hot from the oven with cheese melted on top! Yum!

Monday, 5 September 2011

Chocolate agave almond slice for Radhastami...

Today is Radhastami, the divine appearance day of Sri Krishna's most beloved Srimati Radharani. If you are celebrating today, remember that by Her supreme mercy there are no fasting rules to be observed- so you might like to bake this as Her birthday cake! It is fluffy and sweet without harmful sugar. To make it, follow the recipe for Agave Almond Slice (posted in March of this year) but add 3 or 4 tabs of cocoa powder to the dry mix. You may want to top the cake with chocolate too...
Jay Sri Radhe! :)
जय श्री