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Guacamole

On November 25, 2011 in allergy-free, celiac, cooking, dairy-free, dips, entertaining, food, food sensitivities, gluten-free, healthy recipes, raw food, snacks, vegetarian, wheat-free

Some things are best made from scratch. Like dips, for example. Apart from the frozen meals in aisle eight at the supermarket, packaged dips are the worst $4.95 you’ll ever spend. Like that extra vodka, lime and soda at the end of a big night, throwing a couple of tubs of dip in your trolley always seems like a good idea at the time. I challenge you to step away from the dip section during your next trip to the shops and whip up your own instead. It will save your wallet and your taste buds.

As far as dips go, guacamole gets my vote. It’s a cinch to make, it’s healthy and it happens to be my favourite colour (green). It’s versatile too – you can serve it with crudites, add it to nachos or team it with smoked salmon, tomatoes and cracked pepper for a light lunch. Like watermelon and mangoes, guacamole congers up feelings of summer and good times spent with friends. It’s one of those foolproof dips that you could probably make with my eyes shut if you had to, but try making it with your eyes open if you can.

guacamole

Goes down a treat with crudites

Guacamole

Makes a couple of cups worth.

Ingredients:

2 large ripe avocados, halved, stones removed and peeled
1/4 cup fresh lemon juice
1/2 small red onion, finely diced
1 clove garlic, crushed (you can omit this if you don’t like the taste of raw garlic)
1 vine-ripened tomato, diced
1 red chilli, finely chopped (the smaller the chilli, the fiercer the heat)
1 tbs olive oil
1 handful chopped coriander leaves
paprika sprinkled on top and a drizzle of olive oil

Method:

Place avocado and lemon juice in a large bowl and mash with a fork. You can mash it until it’s completely smooth, but I like to leave some texture in it.

Add the red onion, garlic, tomato, chilli and olive oil and stir with a spoon until combined.

Season with sea salt and cracked pepper, a sprinkle of paprika and a drizzle of olive oil.

Serving suggestion:

Spoon into serving bowl and sprinkle with paprika. Serve with crudites, such as radishes, carrots and cucumbers.

Notes:

  • The guacamole is best eaten fresh, but will keep for up to a day in the fridge.
  • Lightly press the top of the avocados to test if they’re ripe.
  • Avocados turn brown unless you sprinkle them with lemon or lime juice.

If you’re in the mood for snacking, here’s some more yummy dip recipes.

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Cashew coconut pudding

On May 1, 2011 in breakfast, brunch, celiac, dairy-free, dessert, egg-free, food sensitivities, gluten-free, healthy recipes, raw food, recipes, wheat-free

Did you eat one too many chocolate bunnies over Easter? Personally, I was doing really well at abstaining from chocolate until Easter Monday rocked around and I was given a box of Lindt balls. David Copperfield would have been impressed at how I made the Lindt balls disappear, almost like magic. One minute they were there, the next, they were gone!

If you’re anything like me and ridden with guilt from your Easter binge, may I suggest a healthy breakfast recipe that will help salvage some of the damage? While ‘cashew coconut pudding’ may sound anything but healthy, it is actually full of goodness. In fact, it’s one of those raw food recipes that I came across in Ani’s Raw Food Kitchen.

Cashew coconut pudding

Cashew coconut pudding

Cashew coconut pudding
Adapted from Ani’s Raw Food Kitchen
Serves 4

Ingredients:

2 cups cashews (preferably soaked overnight in water)
11/2 cups water
1/4 cup pitted dates
1/2 cup shredded dried coconut or fresh coconut

Method:

Drain the cashews and blend them with water until smooth. Add the dates and coconut and blend until smooth.

Serve in glasses topped with blueberries, sliced banana and shredded coconut. Will keep in the fridge for up to three to four days.

If you like the sound of raw food, here’s a delicious cacao pudding recipe that you might enjoy.

 

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Cacao pudding recipe

On March 17, 2011 in breakfast, brunch, celiac, dairy-free, dessert, egg-free, food sensitivities, gluten-free, healthy recipes, raw food, recipes, snacks, wheat-free

Dessert is my favourite meal besides breakfast. And who would have thought that eliminating dairy, eggs and grains would give me the perfect excuse for eating dessert for breakfast? My idea of Nirvana. Introducing my latest creation – cacoa pudding. I whipped it up for brekky last week and topped it with fresh fruit and shredded coconut. Paul asked for seconds, so I’m thinking it must be good!

So, what on earth is cacoa pudding? Well, it’s basically blended nuts, dates, water and chocolate. I found the recipe in a cookbook by raw food crusader Ani Phyo. The book is called Ani’s Raw Food Kitchen. There’s no reason you couldn’t serve this dish as an actual dessert. I just think it’s better at breakfast as it’s nice and filling and full of protein.

Cacao pudding

Cacao pudding

Almondy goodness in a glass

Ingredients:

2 cups almonds (preferably soaked overnight in water)
1 cup water 1/4 cup pitted dates
1 tbs cacoa nibs or powder (I used 75% dark Lindt chocolate which contains no butterfat)
1 tbs carob powder

Method:

Blend the almonds and water in the blender until smooth.

Note, if you have a crapola blender like me, this can take ages, so I recommend buying a decent one.

Add the dates, cacao, and carob. Blend until smooth. Keeps up three to four days in the fridge. Makes 4 servings. I served it in small glasses topped with shredded coconut and blueberries.

I found the texture kind of weird, but trust me, when you eat a bowl of cornflakes every day for brekky, a change is as good as a holiday. If you like the sound of this recipe, you might also like cashew coconut pudding.

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Raw food recipes

On March 9, 2011 in allergy-free, cakes, celiac, dairy-free, dessert, egg-free, food sensitivities, gluten-free, healthy recipes, organic, raw food, wheat-free

Let’s face it, there’s more food movements out there than you can poke a stick at – veganism, vegetarianism, gluten-free, wheat-free, slow food, macrobiotic. Just thinking about it makes me want to eat a cheeseburger. But here’s one you may not have heard of – raw foodism. It was flying under my foodie radar until a recent trip to Byron Bay (the organic and spiritual centre of New South Wales) where my best friend educated me on the virtues of this foodie movement.

So, what is raw food or rawism as it’s also known? Well, the theory goes that when food is uncooked and unprocessed, all the energy and nutritional goodness is retained. Raw foodists believe the greater the percentage of raw food in the diet, the greater the health benefits. Think fruit, vegies, nuts, whole grains, non-pasteurised dairy products… you get the picture?

To help further my education in raw foodism, my bestie (Bec) took me along to the Bangalow Food Markets to stock up on some raw food desserts. Bec knows more than anyone how much I love dessert, and more importantly, how deprived my dessert stomach has been since embarking on my food-sensitivity diet last year. So, off to the markets we went to load up on choccie bliss balls, chocolate beetroot fudge cake and lemon coconut “cheese” cake. I was like a pig in mud.

Raw chocolate beetroot fudge cake

Raw chocolate beetroot fudge cake. It tasted like cherry ripe

Honestly, I couldn’t believe my luck at these marvels. It was like discovering a pot of gold at the end of the rainbow. “You mean, I can really eat these?” I repeatedly asked to a resounding, “Yes you can!”. These desserts are so healthy, you almost feel like you’re wearing a halo whilst eating them. Not only are they dairy, sugar and wheat-free, but they’re actually good for you.

Raw lemon coconut cheesecake

Raw lemon coconut cheesecake rocks my world.

So, let’s confront the elephant in the room. How on earth do you make a cake without eggs, milk and flour and stuff? Well, I’m glad you asked. I was wondering the same thing myself. Raw foodists are a creative and resourceful bunch. They use things like avocado, pitted dates, coconut oil, spices, nuts and oil and mash it all together and stick it in the fridge. It might not sound appetising, but trust me, these desserts are good… especially if you’re like me and can’t eat processed desserts. Be warned though, these babies are filling. Eat the whole slice in one sitting and risk bursting at the seams.

To keep the raw food dream alive, Bec has lent me a cookbook by raw food crusader Ani Phyo. The book is called Ani’s Raw Food Kitchen. It’s jam-packed full of raw food recipes, including this cashew coconut pudding and cacao pudding brekky recipe.

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