FIVE FLAVOUR FASHIONISTA FAILPROOF RAW FOOD RECIPES YOU CAN MAKE YOUR OWN

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Amelia Mitchell
5 years ago
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1 FIVE FLAVOUR FASHIONISTA FAILPROOF RAW FOOD RECIPES YOU CAN MAKE YOUR OWN

CONTENTS INTRODUCTION... 3 FAILPROOF RECIPE BLUEPRINTS VOLUPTUOUS FRUIT PRIDGE... 5 INDULGENT FRUIT SMOOTHIE... 9 VEGETABLE NOODLES WITH ZINGY HERB SAUCE... 12 DECADENT CHOCOLATE CHEESECAKE.

2 CONTENTS INTRODUCTION... 3 FAILPROOF RECIPE BLUEPRINTS VOLUPTUOUS FRUIT PRIDGE... 5 INDULGENT FRUIT SMOOTHIE... 9 VEGETABLE NOODLES WITH ZINGY HERB SAUCE DECADENT CHOCOLATE CHEESECAKE LUXURIOUS DENSE CHOCOLATE BROWNIE SNACK BAR SLICES MEASUREMENT CONVERSIONS ABOUT DEBAH PLEASE NOTE: THE RECIPES CONTAINED WITHIN THIS EBOOK CANNOT BE SHARED RESOLD, AND REMAIN THE PROPERTY OF DEBAH DURRANT TRADING AS DELICIOUSLY RAW & DEBAH DURRANT DEBAH DURRANT DEBAHDURRANT.COM PAGE 2

Hello, Food is just a part of our lives but in many ways I think it underpins the whole of it. It may feel like just a small element but really delicious food can make life far more pleasurable.

3 Hello, Food is just a part of our lives but in many ways I think it underpins the whole of it. It may feel like just a small element but really delicious food can make life far more pleasurable. When you want to experiment with raw food in the kitchen, it can get expensive in terms of your investment in costly ingredients and also time, if things go wrong. So I ve developed some fail-proof raw plant based recipe templates so you can play round with ingredients to develop your own signature versions of dishes. Whether it s for pure self-indulgence or to share with family and friends, I hope you will find something to delight your senses and to excite others as to what is possible with raw and living plant-based cuisine. Whatever you would like to eat, I hope you ll find some recipes here for different occasions and some ideas that you can use as a starting point to create some recipes of your own. Deliciously yours, DEBAH DURRANT DEBAHDURRANT.COM PAGE 3

4 FAILPROOF RECIPE BLUEPRINTS

5 VOLUPTUOUS FRUIT PRIDGE START THE DAY ON A DELICIOUS NOTE Porridge is an everyday breakfast and can be a voluptuous start to the day. Unless we are very fortunate, the morning is perhaps when we have the least amount of time to prepare something slow cooked and luscious. So this is comfort food in quick time it just requires a bit of preparation the night before. The porridge has slow release nutrients that will give you energy throughout the day. So however you choose to start your day, I hope that you will use this recipe as delicious inspiration. Why not experiment with the idea to come up with some versions of this porridge of your own? PREPARING THE OATS Soak oat groats the night before in cold water. They need to soak in cold water for at least 8 hours with a splash of lemon juice or apple cider vinegar which will help to remove the phytic acid and make the oats easier to digest. In the morning, rinse the oats under cold running water and they are ready to use. DEBAH DURRANT DEBAHDURRANT.COM PAGE 5

DEBAH S RECIPE INGREDIENTS 2 cup oat groats, soaked and drained 1 cup almond milk 2 apples, roughly chopped 2 tablespoons maple syrup ½ tsp cinnamon ½ cup raisins METHOD 1.

6 DEBAH S RECIPE INGREDIENTS 2 cup oat groats, soaked and drained 1 cup almond milk 2 apples, roughly chopped 2 tablespoons maple syrup ½ tsp cinnamon ½ cup raisins METHOD 1. In the blender, whizz half the soaked oat groats with the almond milk, cinnamon and maple syrup. You are aiming for the oats to be blended but still with some texture. 2. Add the roughly chopped apple and blend again. 3. Transfer to a saucepan and add the raisins and remaining oat groats. Heat until just warm to the touch. 4. Serve in a warmed bowl with a little extra almond milk and maple syrup if liked. DEBAH DURRANT DEBAHDURRANT.COM PAGE 6

7 Now make your own voluptuous fruit porridge by choosing from the following ingredients. Add one choice from each column to create your own recipe: TAKE ADD ADD ADD ADD ADD ADD ADD 2 cups 1 cup/250 ml ½ cup 1 tsp 1 pinch oat groats, soaked and drained nut milk 1 or 2 apples raisins 2 tbsp maple syrup ½ tsp ground cinnamon vanilla extract sea salt coconut milk 1 banana apricots, chopped 2 tbsp raw honey ¼ tsp mixed spice hemp milk 1 or 2 pears cranberries 2 tbsp agave ½ tsp ginger oat milk 2-3 plums cherries rice milk 2 ripe peaches goldenberries 2 tbsp coconut nectar 2 tbsp rice malt syrup ¼ tsp ground cardamom 1 pinch of ground allspice ½ cup berries or cherries goji berries 2 drops liquid stevia 1 pinch cayenne DEBAH DURRANT DEBAHDURRANT.COM PAGE 7

8 Create your voluptuous fruit porridge recipe: INGREDIENTS METHOD DEBAH DURRANT DEBAHDURRANT.COM PAGE 8

INDULGENT FRUIT SMOOTHIE AN INDULGENT AND NUTRITIOUS PICK-ME-UP A smoothie is one of those beverages that you would think that you couldn t go far wrong with.

9 INDULGENT FRUIT SMOOTHIE AN INDULGENT AND NUTRITIOUS PICK-ME-UP A smoothie is one of those beverages that you would think that you couldn t go far wrong with. That said, it is possible to make some howlers if you don t follow some basic principles. It is tempting to casually throw everything in the blender just to ensure you get all the nutrients you need. Bioavailability, however, prevents us having too much of a good thing as far as superfoods are concerned. It is best, therefore, to exercise caution so you don t create a recipe for disaster. DEBAH S RECIPE INGREDIENTS 1 ½ cups almond milk 1 frozen banana 1 cup frozen raspberries ½ tablespoon raw honey 1 tsp bee pollen 1 tsp vanilla Pinch sea salt METHOD 1. In a blender, whizz until smooth. 2. Garnish with bee pollen to serve. DEBAH DURRANT DEBAHDURRANT.COM PAGE 9

10 Now make your own indulgent fruit smoothie choosing by choosing from the following ingredients. Add one choice from each column to create your own recipe: TAKE ADD ADD ADD ADD ADD ADD (IF REQUIRED) 1 ½ cup 1 cup frozen pinch ½ tbsp nut milk cherries 1 frozen banana 1 tsp vanilla extract 1 tsp bee pollen sea salt raw honey hemp milk cherries ½ frozen avocado 2 drops Japanese oil of peppermint 1 tsp shelled hemp hearts coconut milk strawberries ½ cup frozen thai coconut meat oat milk mixed berries ½ cup frozen mango agave 1 tsp lemon juice 2 tbsp cacao powder maple syrup 1 tsp chia seeds apple/pear juice pineapple ½ tsp spirulina* carrot juice mango ½ tsp chlorella* orange juice figs ½ tsp maca* coconut water grapes 1 tsp acai powder * Please note that not all superfoods are created equal. You will need to vary the quantity depending on the superfood you add. DEBAH DURRANT DEBAHDURRANT.COM PAGE 10

11 Create your indulgent fruit smoothie recipe: INGREDIENTS METHOD DEBAH DURRANT DEBAHDURRANT.COM PAGE 11

VEGETABLE NOODLES WITH ZINGY HERB SAUCE THE WHEAT ALTERNATIVE If you are lucky enough to have an abundance of courgettes, there comes a point where the thought of another ratatouille doesn t quite

12 VEGETABLE NOODLES WITH ZINGY HERB SAUCE THE WHEAT ALTERNATIVE If you are lucky enough to have an abundance of courgettes, there comes a point where the thought of another ratatouille doesn t quite hit the spot. Courgettes are a very versatile vegetable and can be turned into pasta or noodles. This may seem surprising but courgette spaghetti can be used as a wheat-free alternative to pasta and can also be used as an accompaniment to a heartier dish. I use a Lurch Spiraliser to create courgette spaghetti which can be purchased for under 30. If you don t want to invest in another kitchen gadget, then you can also make noodles by using a vegetable peeler and running the peeler down the length of the courgette until it forms ribbons of courgette pasta. If you generally have more courgettes than you know what to do with, or have an aversion to wheat pasta, then this piece of kit may be a sound investment.. Salting the courgette spaghetti softens it and gives it the feel of unctuous pasta rather than chomping your way through a pile of raw veggies. Don t be tempted to skimp on salting the spaghetti and do remember to rinse well with water to get rid of the salt. After rinsing, pat it dry with a kitchen towel so it can soak up all the zingy herby marinade. This is a deliciously refreshing late summer lunch for enjoying under wide blue skies. DEBAH DURRANT DEBAHDURRANT.COM PAGE 12

DEBAH S RECIPE INGREDIENTS For the noodles 1 courgette (zucchini), peeled ¼ tsp sea salt Herb sauce ½ cup spinach leaves ½ cup basil leaves ¼ cup pine nuts 1 ½ tbsp lemon juice ½ tsp lemon zest ½

13 DEBAH S RECIPE INGREDIENTS For the noodles 1 courgette (zucchini), peeled ¼ tsp sea salt Herb sauce ½ cup spinach leaves ½ cup basil leaves ¼ cup pine nuts 1 ½ tbsp lemon juice ½ tsp lemon zest ½ tbps nutritional yeast Salt and pepper to taste 2 tbsp olive oil METHOD 1. Make the noodles by passing the courgette through a spiraliser or holding it flat and drawing a vegetable peeler across it to create long flat noodles. 2. Sprinkle the noodles with ¼ tsp sea salt and leave for 10 minutes. Rinse well with cold water to remove the salt and pat dry. 3. In a mini food processor, pulse all the herb sauce ingredients (except the oil) together until it forms a paste. 4. Finally stream in the oil and the mixture will start to thicken and emulsify. DEBAH DURRANT DEBAHDURRANT.COM PAGE 13

14 Now make your own vegetable noodles and zingy herb sauce recipe choosing from the following ingredients. Add one choice from each column to create your own recipe: F THE NOODLES TAKE F THE HERB SAUCE TAKE ADD ADD ADD ADD (OPTIONAL) ADD ADD 1 courgette (zucchini) 1 cup ¼ cup 1 ½ tbsp ½ tsp ½ tbsp 2 tbsp parsley pine nuts lemon juice lemon zest nutritional yeast salt and pepper to taste olive oil 1 parsnip basil walnuts lime juice lime zest walnut oil 2 carrots chervil hazelnuts orange juice minced red chilli grapeseed oil 1 beetroot dill cashews 1 white radish (dailon/mooli) coriander (cilantro) sunflower seeds apple cider vinegar white wine vinegar grated garlic avocado oil hazelnut oil kale pumpkin seeds hemp oil rocket (arugula) brazil nuts melted coconut oil spinach hemp hearts DEBAH DURRANT DEBAHDURRANT.COM PAGE 14

15 Create your vegetable noodles and zingy herb sauce recipe: INGREDIENTS METHOD DEBAH DURRANT DEBAHDURRANT.COM PAGE 15

DECADENT CHOCOLATE CHEESECAKE A REAL CROWD PLEASER Nuts and chocolate are perfect partners. The nut base of this cheesecake pairs well with the smooth rich dark chocolaty-toned topping.

16 DECADENT CHOCOLATE CHEESECAKE A REAL CROWD PLEASER Nuts and chocolate are perfect partners. The nut base of this cheesecake pairs well with the smooth rich dark chocolaty-toned topping. This is a wonderfully versatile recipe and once made, will also keep in the freezer. When we serve people a raw plant based meal, the dessert is always the last thing that they eat and possibly the last thing they remember so make sure that it is truly delicious, memorable and also leaves your guests wanting more. DEBAH S RECIPE INGREDIENTS For the cheesecake base 2 cups hazelnuts, dry 1 tbsp cacao powder Pinch salt 1 tsp vanilla extract 6 Medjool dates, stones removed and chopped For the cheesecake 1 ½ cup cashew nuts 1 cup hazelnut milk ½ cup cacao powder ½ cup maple syrup ½ cup melted cacao butter 1 tsp vanilla extract Pinch salt METHOD ON NEXT PAGE DEBAH DURRANT DEBAHDURRANT.COM PAGE 16

17 DEBAH S RECIPE METHOD 1. In a food processor, whizz the all the base ingredients except the dates together until it resembles fine breadcrumbs. 2. Finally pulse in the Medjool dates with 2 tbsp water until the mixture starts to hold together. 3. Press the mixture into the bottom of an 8 inch spring form cake tin lined with baking parchment. Chill until firm. 4. Rinse the soaked cashews well under cold running water. 5. In a blender whizz all the topping ingredients until smooth. Pour over the cheesecake base and chill under firm. 6. Dust with cacao powder to serve. NOTES Setting Time: 2-8 hours The setting time is greatly reduced if you chill this in the freezer. DEBAH DURRANT DEBAHDURRANT.COM PAGE 17

18 Now make your own decadent chocolate cheesecake by choosing from the following ingredients. Add one choice from each column to create your own recipe: F THE BASE TAKE ADD ADD ADD ADD (OPTIONAL) ADD 2 cups pinch pecans 1 tbsp cacao powder 5 medjool dates 1 tsp vanilla extract ½ tsp orange zest sea salt hazelnuts walnuts cashews Soaked and dehydrated buckwheat F THE TOPPING TAKE ½ tsp ground cinnamon ½ tsp ground ginger ADD ADD ADD ADD ADD ADD 1 ½ cup cashew nuts 1 cup filtered water ½ cup cacao powder ½ cup agave 1 cup hazelnut milk ½ cup maple syrup ½ cup melted cacao butter 1 tsp vanilla extract pinch sea salt 5 drops of Japanese oil of peppermint or 1 tsp peppermint extract 1 cup almond milk ½ cup date paste 1 tsp orange extract 1 cup cashew milk 1 tbsp coffee extract 1 cup hemp milk 1 cup coconut milk pinch cayenne pepper DEBAH DURRANT DEBAHDURRANT.COM PAGE 18

19 Create your own decadent chocolate cheesecake recipe: INGREDIENTS METHOD DEBAH DURRANT DEBAHDURRANT.COM PAGE 19

LUXURIOUS DENSE CHOCOLATE BROWNIE SNACK BAR SLICES A LITTLE ME TIME Traditional chocolate brownies require an oven and a fair bit of sugar and butter with perhaps a few chocolate chunks thrown in for

20 LUXURIOUS DENSE CHOCOLATE BROWNIE SNACK BAR SLICES A LITTLE ME TIME Traditional chocolate brownies require an oven and a fair bit of sugar and butter with perhaps a few chocolate chunks thrown in for good measure. These raw chocolate brownie snack bars have all the yumminess of a cooked brownie but they require no cooking, are super easy to make and are good for you. The sugar in these brownies is healthier and takes the form of Medjool dates. Let s be honest about it. All decent brownies should contain a fair amount of chocolate and I think that this is pretty non-negotiable. I like to use raw cacao powder (which is unroasted) but a good strong cocoa powder such as Green and Blacks will also be good in terms of flavour. INGREDIENTS DEBAH S RECIPE 1 ½ cups walnuts 1 cups pecans 1 cup medjool dates, pitted 1 cup cacao powder or good quality cocoa powder 1 tsp vanilla extract Pinch sea salt ¼ cup raisins ¼ cup chocolate chunks METHOD ON NEXT PAGE DEBAH DURRANT DEBAHDURRANT.COM PAGE 20

METHOD 1. Whizz the walnuts and pecans in food processor and process until finely ground. 2. Add the cacao powder, vanilla and sea salt and pulse to combine. 3.

21 METHOD 1. Whizz the walnuts and pecans in food processor and process until finely ground. 2. Add the cacao powder, vanilla and sea salt and pulse to combine. 3. Add the dates and process until the mixture begins to stick together. 4. Transfer to a mixing bowl. 5. Stir in the raisins and chocolate chunks and 6. Line a 8 x 8 inch tin with baking parchment and press the mixture into it. 7. Lay a piece of cling film onto the top and press down to ensure that the brownies are really dense and compressed. 8. Chill for around 2 hours. Remove from the tin and cut into chunks. If wrapped well, these will keep in the fridge for 5 days or in the freezer for up to a month. DEBAH DURRANT DEBAHDURRANT.COM PAGE 21

22 Now make your own luxurious dense chocolate brownie snack bars by choosing from the following ingredients. Add one choice from each column to create your own recipe: TAKE ADD ADD ADD ADD ADD ADD 1 ½ cups walnuts 1 cups pecans 1 ½ cups hazelnuts 1 cup medjool dates, pitted 1 cup semi soft dried prunes 1 cup cacao powder or good quality cocoa powder 1 tsp vanilla extract ADD (OPTIONAL) Pinch sea salt ½ cup ½ tsp orange zest raisins 1 ½ cups almonds hemp hearts ½ cups walnuts goji berries ½ tsp cinnamon dried cherries or cranberries chopped pumpkin seeds or sunflower seeds good quality dark chocolate, cut into chunks ½ tsp ground ginger ½ tsp ground cardamom 1 tsp coffee extract DEBAH DURRANT DEBAHDURRANT.COM PAGE 22

23 Create your own luxurious dense chocolate brownie snack bars recipe: INGREDIENTS METHOD DEBAH DURRANT DEBAHDURRANT.COM PAGE 23

MEASUREMENT CONVERSIONS Please find below some useful conversions. If you don t have a set of measuring cups, why not invest in some measuring spoons for accurate results.

24 MEASUREMENT CONVERSIONS Please find below some useful conversions. If you don t have a set of measuring cups, why not invest in some measuring spoons for accurate results. 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup = 1 tbsp 1/8 cup = 2 tbsp 1/4 cup = 4 tbsp 1/3 cup = 5 tbsp + 1 tsp 3/8 cup = 6 tbsp 1/2 cup = 8 tbsp 3/4 cup = 12 tbsp 1 cup = 48 tsp or 16 tbsp DEBAH DURRANT DEBAHDURRANT.COM PAGE 24

ABOUT DEBAH Hello I m Deborah. I want to break the myth that raw plant based food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits.

25 ABOUT DEBAH Hello I m Deborah. I want to break the myth that raw plant based food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits. I ve always loved being in the kitchen. It s always been my favourite room in the home. You really will always find me in the kitchen at parties as I ve always loved any excuse to make food for a gathering. I find the kitchen a sanctuary and an exciting place to hang out and have conversations. Food is always a great leveller. We all need to eat. I ve always been really curious about new tastes and flavours; I love new foods and combinations that I ve not discovered before. For years I tried to eat a high raw and minimally processed diet, but I kept returning to my most favourite cooked foods. I tried lots of wholefoods and raw foods and I must admit that a lot of it just left me cold and tasted a little bit worthy. I knew it was good for me but it didn t taste great. I wasn t a massive fan of kale, I thought quinoa was a place and I wasn t that keen on salad. Then I thought, well what if I put all the energy and devotion that I have into creating amazing cooked food, into creating amazing raw food instead, what would happen? And something became unleashed. DEBAH DURRANT DEBAHDURRANT.COM PAGE 25

26 That said, it wasn t the easiest of journeys. I ve made many mistakes along the way I can tell you that Brussel sprout hummus is hideous. I ve also had those moments where I ve watched a raw cheesecake slowly collapse into the tablecloth at a friend s wedding because I didn t use the right combination of ingredients for the weather. I thought cheesecake was cheesecake, I didn t know about setting agents. I also didn t realise before that you can make pretty much everything raw and from plants such as biscotti, panna cotta, ice creams and cakes even cheeses, chutneys and smoked foods like coconut bacon. So what changed things for me was learning how to make the most amazing, delicious raw and minimally processed foods that taste so good that people don t even think about the fact that they are raw. It s easy to eat these foods when they taste great, don t you think? After working in the creative sector for 25 years, I eventually decided to follow my dream to train as a chef at the Matthew Kenney Culinary School in Raw and Living Plant-based Cuisine (previously 105 degrees) in Santa Monica CA and I am one of very few people in the world to have completed Matthew s Professional Applications (Level 3) programme. That said, I was never that precise as a home cook, a little bit of this and a splash of that. I still make the splashes and people who work with me now say I need somebody trailing me with a damp cloth. But what I ve learned though is with much of raw food, you do need to be precise, because flavour balance is so important. The laissez faire attitude I had when throwing cooked food together isn t quite the same with raw and living cuisine, and you do need to follow some broad brush rules. DEBAH DURRANT DEBAHDURRANT.COM PAGE 26

27 In 2012, I combined my interests as a lifelong passionate foodie with a keen interest in a raw plant-based diet to found Deliciously Raw. I now run and teach at the Deliciously Raw Academy running both hands on and online training teaching the science behind the ingredients, not just recipes, so that you can be creative with your food and develop food that suits your own palate. I also offer one to one sessions and consultancy in menu development for health spas and restaurants. I live in in rambling cottage in rural Gloucestershire UK with my partner, John, two exuberant deerhounds and a cat that tolerates all of us. I have a culinary studio in Longhope where I run my one to one sessions and develop and test new ideas. If you are interested in such things: I m a Qualified Chef in Advanced Raw and Living Cuisine, a qualified coach and change practitioner, I hold a Masters Degree in Change Agents Skills and Strategies from the University of Surrey, a Certified Cultural Transformation Tools Consultant, hold the Four Fields Foundation Qualification in Transactional Analysis and I have a Certificate in Writing Life Narratives from University of Oxford. CONNECT WITH DEBAH DEBAH DURRANT DEBAHDURRANT.COM PAGE 27

PRINTER-FRIENDLY EDITION

PRINTER-FRIENDLY EDITION CONTENTS Creating your own cookies and teabreads... 4 Almond and Raisin Cookies... 5 Chocolate Banana Loaf... 6 Cappuccino brownies with white chocolate icing... 7 Tantalising