Wednesday, 18 June 2014

                       Veggischmooze Raw Recipes

 Alphonso Mango Raw Walnut and Date Tart

This incredibly moorish tart combines the fragrant lusciousness of the seasonal EU- threatened Alphonso mango with a gloriously moist gluten free raw pastry that takes seconds to make but tastes like heaven. Make the most of them while you can still get them.
This quantity makes a small tart enough for two – three 
 Line an 18cm fluted tin with clear wrap  
2 Alphonso Mangos peeled and sliced – available in Indian shops
100g walnut halves
135g stoned dates
35g shredded coconut, save a little for the base to help to remove the ‘pastry shell’
Grated zest of an orange  
1 cardamom pod ground and added to the pastry mix (optional)

Peel and slice the mangos. Weigh and combine all the remaining ingredients in the processor and wiz until a lovely paste is obtained. Line a small fluted tin with clear wrap. Sprinkle with the extra coconut Remove the pastry dough and press the mixture into the tin pushing well up the sides. Freeze for approximately ½ hour. Peel away the clear wrap and set the shell on a decorative plate. Arrange the mango slices around the tart shell. Serve and enjoy
Substitute 2 blood oranges for the mangos and sprinkle the fruits with cinnamon and icing sugar for a wonderful Moroccan take on a lovely dessert.          

  Sarah’s Banana, Raspberry and Coconut Easy Ice-cream

Sarah says, ‘This is the easiest ice-cream ever made. I invented it one afternoon with my daughters, when a load of spotty bananas glared at me from the fruit bowl. It’s so delicious and super-healthy.      

2 ripe bananas
300g raspberries fresh or frozen
2 tablespoons water
2 tablespoons coconut milk or cream

Cut bananas in slices and freeze along with the raspberries. When frozen place all the ingredients in a bowl and blitz.
Serve immediately.

 Raw Herby Carrot Pate

This delicious bowl of raw ingredients tastes amazing and contains a wealth of healthy ingredients. Try it for a simple quick lunch along with crackers and salad or as an unusual starter at a dinner party. Taste the luscious goodness and enjoy. xxx

300g fresh organic carrots peeled and cut into chunks
3 teaspoons tahini
2 tablespoons ground almonds
1 teaspoon nigella seeds
1 teaspoon poppy seeds
10g fresh mint sprigs
15g fresh parsley sprigs
15g fresh coriander sprigs  
Zest of 1 lemon plus 2 teaspoons lemon juice
1 teaspoon olive oil
Freshly milled salt and pepper

Place all the ingredients in a food processor and wiz until smooth. Season well with freshly milled salt and pepper. Chill for ½ hour for flavours to develop.
Serve with crunchy salad leaves such as radicchio and romaine lettuce. 

 Coconut and Sesame Raw Fruit Bars

Yay these gorgeous bars made it into The Guardian.
These super healthy little diamond bars taste better than the energy bars that are sold in the shops. Choc full of healthy ingredients they taste wonderful and were demolished by all the family. Enjoy xxxx
Makes approximately 20
Line an 18cm square tin with parchment paper or a proprietary liner
150g dried peaches or apricots
150g sultanas
150g stoned dates
Grated zest and juice of ½ orange
Grated zest and juice of lemon
200 ground almonds
50g sesame seeds
50 desiccated coconut

Place all the ingredients in a processor and blitz until and smooth. Line a square tin with paper and sprinkle with half the seeds and coconut. With wet hands spread the ‘dough’ onto the tin reaching the edges. Sprinkle with the remaining seed/coconut mixture and chill for 30 minutes. Cut into triangles or diamonds and serve as a delicious petit four or a healthy after school snack. 

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