Creating some of my favourite raw meals for the "Raw-Curious" and "Raw-Committed" alike!
From Issue 21 of News from the Kitchen Serves 1 – 2 people For the broccoli 5 cups (500 g/1.2 lb) small broccoli florets 3 tablespoons olive oil Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes. Transfer […]
From Issue 18 of News from the Kitchen For the marinated vegetables 3 cups portabello mushrooms 1 1/2 cups aubergine (eggplant), peeled & diced small 1 cup peas 1/2 cup broccoli, cut from the stem into 1 cm mini-florets 6 medium tomatoes, diced small 1 tablespoon lemon juice 2 tablespoons tamari 2 tablespoons […]
From issue 13 of News from the Kitchen For the tortilla 3 cups peeled courgette (zucchini) 3 tablespoons olive oil 2 teaspoons lemon juice Pinch ofcayenne 1 teaspoon ground coriander 1/2 teaspoon salt 1/2 cup flax meal* Blend all ingredients except flax meal in a high-speed blender until smooth. Add flax meal and […]
From Issue 9 of News from the Kitchen This recipe is also from my Recipe Series Thai-style eBook. It’s proved to be very popular and is great for adapting to contain your favourite filling of any style! Enjoy …
From Issue 2 of News from the Kitchen