Christmas is around the corner and what a better time to think about a few health recipes to add to all the goodies you will be having. I know it’s not really the time of the year when low-fat dishes are on our mind, but if you are a little concerned with the calorie intake, you can easily swap a few dishes with healthier options.
I am sharing a beautiful tasty and yummy recipe for a raw vegan almond & zaatar cheese spread. It is rich in protein but low in fat and is simply delicious on crackers, sourdough bread or baguette.
Les fêtes arrivent à grand pas et c’est le bon moment de penser à des recettes saine et facile à réaliser.
Aujourd’hui je vous propose un fromage cru et vegan aux amandes et zaatar, riche en protéines et faible en gras, délicieux avec du pain ou des crackers.
Raw vegan almond & zaatar cheese
- 1 cup of almonds (soaked, drained & skin removed)
- 1/4 cup of water
- 2 TBS of olive oil
- 2 TBS of nutritional yeast
- 3 TBS of lemon juice
- 1 TS of agar agar + 2 TS of water
- 1 TS of zaatar (feel free to add more for a stronger taste)
- 1 garlic clove
- Pinch of salt
- Soak the almond for 2 hours in hot water, remove the skin. It takes a little time but it is easy.
- Place the almonds, garlic,nutritional yeat, lemon juice, zaatar, olive oil, and the salt in a food processor.
- Process until smooth
- In a small saucepan, add the agar agar and water, stir for 15 seconds, pour the mixture in the food processor. Process again for 1 to 2 minutes
- Place a little of olive oil in a ramekins, depending on the size you might need 2 or 3 ramekin.
- Pour the mixture and place in the fridge for 2 hours.
- Unmold the cheese and place on a plate.
- Serve with raw crackers, raw veggies, baguette
- Nutritional yeast is available at Organic food cafe.
- I have seen it at lulu supermarket too for about 30 aed
- It can be kept for up to two weeks in the fridge and only takes about 10 minutes to prepare and 2 hours to set.
Fromage cru vegan aux amandes et zaatar
- 1 tasse d'amandes (trempé, peau retirer)
- 1/4 tasse d'eau
- 2 C a S d'huile d'olive
- 2 C a S de levure maltée
- 3 C a S de jus de citron
- 1 gousse d'ail
- 1 C a S de zaatar
- 1 C a C d'agar agar + 2 C a c d'eau
- Sel, poivre
- Faire tremper les amandes dans un bol rempli d’eau chaude pendant 2h.
- Retirer la peau ( ça prend un peu de temps mais reste facile).
- Déposer les amandes, la levure maltée, citron, zaatar, huile d’olive et le sel dans le robot ( utiliser la lame S).
- Mélanger le tout pendant 1 minute.
- La préparation doit être lisse et homogène.
- Dans une petite casserole ajouter l'agar agar avec l’eau, mélanger pendant 15 secondes.
- Verser le liquide dans le robot et faire tourner pendant 1 a 2 minutes.
- Préparer 2 à 3 ramequins et déposer un peu d’huile d’olive ( le fromage se démoulera plus facilement)
- Remplir les ramequins de fromage , déposer dans le frigo et laisser refroidir pendant 2 heures.
- Démouler les fromages dans une belle assiette.
- Si vous ne trouvez pas de zaatar, les herbes comme le thym, le romarin ou herbes de provence seront très bien.
- Les fromages se gardent 1 semaine au frais
Introduction to raw food level 1
A workshop designed for those new to the concept of raw food, who would like to change their way of eating. Discover raw cooking techniques, what to store in your kitchen pantry.
Learn how to make healthy and easy recipes, sprout pulses, dehydrate fruit & veg and make your own crackers.
The workshop includes preparation of dishes, making them, tastings, going through nutritional topics, shopping list, and equipment basics.
A workshop folder with recipes and all topics covered will give you the confidence to start introducing more raw food into your daily life.
All products used are vegan, organic and where possible locally sourced.
For bookings please send me a message via the blog or at email@example.com
Those raw maki rolls are my little addiction at the moment, when I don’t have time to prepare anything I go for the maki rolls or summer rolls !! There are easy to prepare, nice idea for pack lunches and so colourful I love them 😍
Raw cauliflower & beetroot maki rolls
- 1 cup of cauliflower
- 1 cup of beetroot
- 1 avocado (finely in slices)
- 1 cucumber (finely sliced)
- Any sprouts
- Nori sheets
- 1tbs of miso paste
- Place the cauliflower & beetroot in a food processor, process until crunchy.
- Set aside
- Slice the avocado & cucumbers
- Place a nori sheet on a bamboo rolling mat
- Brush the edge of the nori with 1/4 ts of miso paste
- Place the cauliflower/ beetroot mixture , avocado,sprouts & cucumbers
- Start rolling away from you, keeping the roll tight.
- The miso paste should stick the roll at the end.
- Cut in slices and dip it in tamari sauce
- You can mix any vegetables
This salad is full of goodness: raw, fresh and gluten free, it will give you a good energy boost.
I was going to have this very nice lunch with my lentils sprouts when i broke the germinating sprouting jar! No need to tell how upset i was.
I bought a new and bigger one a few days earlier from Rawbites.ae and got some seeds at the same time. Radish lentils and quinoa. But if you don’t have a sprouting jar or do not have time you can find some sprouted alfalfa in few supermarkets such as Lulu, Waitrose or Carrefour in Abu Dhabi.
The nutrients you get from sprouts are amazing. The peppery taste of the radish seed is mild, a perfect choice for salads. Quinoa is high in protein, phosphorus, calcium, iron, magnesium, potassium, copper & zinc.Lentils are rich in iron, magnesium, sodium, phosphorias, zinc, vitamins A, B12, B2, B6, E and C; It is also a very good source of proteins.
Buckwheat is not a grain but actually a fruit seed. Perfect for people who are sensitive to wheat or other gluten products. It is also a very good source of manganese , it contains magnesium and copper.
I hope you will enjoy this salad as much as i did. It is a great way to introduce more raw food in a daily routine.
Raw buckwheat & sprouts salad, tahini & miso dressing
- Raw buckwheat salad
- 1 cup of raw buckwheat groats (soaked overnight, drained and rinsed)
- 10 cherries tomatoes
- 2 small cucumbers
- 10 or less kalamata olives
- 1 cup of kale or spinach
- 1 cup of red cabbage
- 1 cup of sprouts of your choice
- Salt and pepper to taste
- Tahini & miso dressing
- 3 tbs of organic tahini
- 1/2 cup of water
- 1tbs of miso paste
- 2 tbs of lemon juice
- 1 garlic clove
- Salt & pepper to taste
- Sesame seeds (garnish)
- Soak the buckwheat groats overnight or at least for 8 hours
- The next day rinse the buckwheat groats, place in a salad bowl, add the lemon juice and stir well.
- Chop the kale, tomatoes, cucumbers, red cabbage, add it into the salad bowl, with the sprouts and olives.
- To make the tahini & miso dressing, place all the ingredients in a small blender. Blend until smooth.
Beat the heat with this refreshing strawberry and watermelon gaspacho
Watermelon & strawberries gazpacho
- 2 cups of watermelon (cut into chunks)
- 3 large beef tomatoes (cut into chunks)
- 1 cucumber (cut into chunks)
- 1/4 bunch of parsley
- 1/4 bunch of basil
- Lemon juice from 1/2 lemon
- 7 strawberries (cut in half)
- 1/2 jalapeño( seeded and cut in chunks)
- 1 avocado
- Salt and pepper to taste
- Place all the ingredients in your high speed blender.
- Place in the fridge for 1 hour or serve immediately, with a drizzle of olive oil
I came across a very nice raw coconut ceviche salad a few days ago on FullyRaw. Kristina is absolutly amazing, i recomend checking out her YouTube Chanel FullyRawKristina for amazing recipes.
I made few changes to the original recipe: swaped some vegetables and marinated the coconut meat with lime, mint parsley, to give more flavours to the salad. This ceviche is super fresh and on …. hot summer days, ideal for any occasion!
Marinated coconut ceviche salad
- 1 avocado (Cut in slices or cubes)
- 1/2 red onion (finely chopped)
- 1 tomato (cut in slices)
- 2 small cucumbers (cut in small cubes)
- 2 cups of red cabbage (chopped)
- 1 coconut (meat only)
- 1 pepper ( finely chopped)
- The juice of 2 limes
- 3 tbs of olive oil
- mint, parsley
- mixed herbs
- salt & pepper to taste
- in a bowl, combine the lime juice, mint, parsley, mixed herbs, olive oil, salt & pepper.
- Chop the coconut meat, mix it with the marinade and place in the fridge for 1 hour.
- place the rest of the ingredient in a big salad bowl.
- when the coconut ceviche is ready add it to the salad.
- serve immediately
- to get a spicy marinade, add some chopped chilli