Raw, Quick & Delicious!
5-ingredient recipes in just 15 minutes
By Douglas McNish
Paperback, 248 pages
5-ingredient recipes in just 15 minutes
By Douglas McNish
Paperback, 248 pages
Whether you are full time raw, raw-curious, or flexitarian like me; you will find a wealth of information on how to make eating raw quick, easy and delicious. Not to mention healthy!
Raw, Quick & Delicious takes into account the busy lives we lead today and teaches us how to make the most of nutrient-rich raw foods for the benefit of our bodies and the planet.
You will find a wide variety of quick to make foods that will give you the energy you need in this hectic life. From breakfast to dessert with plenty of snacks, say good-bye to the three o'clock slump and wild blood sugar swings. This book is a grazer's delight.
Contents include:
- Raw Food Know-How
- Equipping a 15-Minute Raw Food Kitchen
- Stocking a 15-Minute Raw Food Pantry
- In the Pantry 15 Raw Recipes to Make the Ordinary Extraodinary
- Breakfast
- Smoothies, Drinks and Juices
- Snacks
- Salads
- Dressings
- Pasta and Noodles
- Main Courses
- Sides
- Desserts
- Buying Raw Ingredients
- Online Sources for Certified Raw Food Products
Enjoy these Raw, Quick & Delicious sample recipes in your home this week! Your body will thank you.
Date Muesli, page 44, Breakfast
I find myself making this recipe when my body craves protein after a hard workout at the gym. I like the mixture of chunky rich nuts and seeds blended with sweet dates.
1⁄4 cup whole raw almonds 60 mL
1⁄4 cup whole raw cashews 60 mL
2 tbsp raw pumpkin seeds 30 mL
1 tbsp raw sunflower seeds 15 mL
1⁄4 cup chopped pitted dates 60 mL
1⁄2 cup filtered water 125 mL
1. In a food processor fitted with the metal blade, process almonds, cashews, pumpkin seeds and sunflower seeds until roughly chopped. Add dates and pulse 8 to 10 times, until combined.
2. Transfer to a serving bowl and add water. Serve immediately or cover and refrigerate for up to 2 days.
Tips
If you want to make this ahead and keep it on hand for a quick, nutritious breakfast, omit the water and store in an airtight container at room temperature for up to 5 days. Add 1⁄2 cup filtered water before serving.
Almonds are very nutritious. They include phytochemicals, protein, fiber and healthy fats, as well as vitamin E, magnesium, phosphorus, potassium, manganese and a small amount of B vitamins.
Makes 1 serving
Excerpted from Raw, Quick & Delicious!by Douglas McNish © 2013 www.robertrose.ca Reprinted with publisher permission.
Curried Cashews and Mixed Vegetables, page 164, Main Courses
This rich medley of crunchy cashews and fresh vegetables with aromatic seasoning is a wonderful dinner entrée. Serve this with a simple green salad.
11⁄2 cups whole raw cashews, divided 375 mL
1⁄2 cup filtered water 125 mL
2 tbsp freshly squeezed lemon juice, 30 mL
divided
2 tsp curry powder 10 mL
1⁄2 tsp fine sea salt, divided 2 mL
1⁄2 cup broccoli florets cut into 1⁄2-inch 125 mL
(1 cm) pieces (see Tips)
1⁄2 cup shredded carrot 125 mL
1. In a blender, combine 1 cup (250 mL) cashews, water, 1 tbsp (15 mL) lemon juice, curry powder and 1⁄4 tsp (1 mL) salt. Blend at high speed until smooth. Cover and set aside.
2. In a bowl, combine broccoli and carrot. Add remaining salt and lemon juice and toss until well combined. Cover and set aside for 10 minutes, until softened.
3. Add remaining whole cashews and cashew curry sauce to softened vegetables. Toss until well combined. Serve immediately or cover and refrigerate for up to 2 days.
Variations
Replace the curry powder with an equal amount of garam masala and the broccoli with an equal amount of cauliflower.
I often add 2 tsp (10 mL) finely grated gingerroot to the vegetables in Step
Tips
Try substituting an equal amount of thinly sliced leafy greens, such as spinach, kale, dandelion greens or mustard greens, in place of the broccoli.
I prefer to use organic sea salt. This type of salt is classified as a whole food and is said to contain many trace minerals. If salt intake is something you are concerned about, feel free to use less than called for or omit it completely.
Makes 1 serving
Excerpted from Raw, Quick & Delicious!by Douglas McNish © 2013 www.robertrose.ca Reprinted with publisher permission.
Strawberry Coconut Shortcake Tart, page 203, Desserts
This luscious dessert is a creamy mixture of rich coconut butter, juicy strawberries, aromatic vanilla and sweet agave nectar — perfect for serving at special parties.
• Two 4-inch (10 cm) quiche molds, lined with plastic wrap
1 cup chopped hulled strawberries, 250 mL
divided
1⁄2 cup coconut butter (see Tips) 125 mL
6 tbsp raw agave nectar, divided 90 mL
3 tbsp filtered water 45 mL
1 tsp raw vanilla extract 5 mL
1 cup whole raw almonds 250 mL
(see Tips)
1. In a blender, combine 3⁄4 cup (175 mL) strawberries, coconut butter, 1⁄4 cup (60 mL) agave nectar, water and vanilla. Blend at high speed until smooth, stopping machine to scrape down sides of jar as necessary (see Tips, left).
2. In a food processor fitted with the metal blade, process almonds until flour-like in consistency. With the motor running, drizzle in remaining agave nectar. Pulse to combine.
3. Divide mixture in half and press into prepared quiche molds. Top with strawberry-coconut purée, dividing equally. Top with remaining strawberries, dividing equally. Serve immediately or cover and refrigerate for up to 3 days.
Tips
You may need to add a bit more water in Step 1, depending on the texture of the coconut butter. If the mixture is too thick, add 1 tbsp (15 mL) water at a time as needed.
Coconut butter is a blend of coconut oil and coconut meat. You can usually find it in natural foods stores next to the coconut oil.
Try substituting an equal quantity of cashews for the almonds.
Makes 2 servings
Excerpted from Raw, Quick & Delicious!by Douglas McNish © 2013 www.robertrose.ca Reprinted with publisher permission.
No comments:
Post a Comment