Raw Around the World. 7 Rawlicious Recipes for Globetrotters

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Flora Harmon
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1 Raw Around the World 7 Rawlicious Recipes for Globetrotters

2 Willkommen, Bienvenue, Welcome! not to the Cabaret, but to a colourful, culinary trip around the world with gourmet raw food! Discover delicious, mouth-watering creations that whet your appetite just by looking at them. This is raw food that is anything but boring salads, carrot and celery sticks, apple and banana. Right before you lies the limitless world of gourmet raw food, just waiting to be discovered and tasted by you. I think that eating should be fun, a sensuous and satisfying experience and at the same time provide us with a healthy life energy. That's why my key mantra is "making raw food a feast for all the senses". It s healthy, energetic food that makes every cell of your body vibrate with joy and makes you glow from the inside out. There is much to discover. Pack your bags and follow me, I'm happy to be your travel companion! Glowingly yours, Gisela The Glowing Gourmet

Buckwheat Carob Porridge with Strawberry Sauce (serves 4) Bienvenidos in Spain! The carob tree grows in Spain. It gives us the low-fat, high-fiber, vitamin-and mineral-rich carob powder.

3 Buckwheat Carob Porridge with Strawberry Sauce (serves 4) Bienvenidos in Spain! The carob tree grows in Spain. It gives us the low-fat, high-fiber, vitamin-and mineral-rich carob powder. Try this delicious chocolate porridge for breakfast to have a perfect start to the day. Buckwheat Carob Porridge 2 cups buckwheat, soaked overnight and rinsed 1 cup sunflower seeds, soaked overnight and rinsed ½ teaspoon salt 4 teaspoons carob 1 teaspoon cinnamon 8 8 teaspoon cardamom teaspoon vanilla powder 1 banana 4 dried figs About 1 cup of water Combine all ingredients in a blender and process until smooth and creamy. Strawberry Sauce 4 c strawberries, set some aside 8 teaspoon salt ½ teaspoon lemon juice Combine strawberries, salt and lemon juice in a blender and blend until smooth. Cut the remaining strawberries into small pieces and add to the sauce. Divide the strawberry sauce amongst four dessert bowls. Spoon the buckwheat porridge in the middle. Tip: Try this delicious and filling carob porridge with peach, blueberry, raspberry, apricot or cherry sauce!

4 Tzatziki Καλωσόρισα in Greece! This Tzatziki is made from sunflower yoghurt and is one of my favorite dishes. It is so creamy and fresh that no one will believe you that it does not contain any dairy products. 2 c sunflower seeds, soaked overnight and rinsed 2 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon salt 1-2 cloves garlic or ¼ teaspoon asafoetida ( Indian spice that smells and tastes like garlic) ½ cup water 1 large cucumber, grated (Squeeze out the juice and drink) ½ cup fresh dill, chopped ¼ cup fresh mint, chopped In a blender, blend sunflower seeds, olive oil, lemon juice, salt, garlic (or asafoetida) and water until smooth and creamy but not too liquid. In a bowl, mix the cream with grated cucumber, dill and mint. Refrigerate a few hours before serving.

5 Pizza Italiana Benvenuti in Italy! Even real Italians would be convinced as to why they should eat raw food with this lovely pizza! Pizza crust 4 cups sunflower seeds, soaked overnight and rinsed 2 cups walnuts, soaked overnight and rinsed 1 cup golden flax, ground 1½ cups sundried tomatoes, soaked for about ½ hour 2 zucchini (courgettes) 1 teaspoon salt 4 teaspoons Italian seasoning 2 teaspoons cumin 2 teaspoons paprika 4 tablespoons olive oil 1 tablespoon lemon juice Coarsely process the sunflower seeds and walnuts in a food processor fitted with the S -blade and place in a bowl. Add the ground flax seeds and mix. Grate and add the zucchini. Process sundried tomatoes, salt, Italian seasoning, lemon juice, cumin, paprika and salt in a food processor fitted with the S -blade. Combine dry and wet ingredients in the bowl and mix with your hands until it forms a firm dough. Spread on teflex sheets of the dehydrator and dry at 63 C (145 F) for two hours, then at 46 C (115 F) until completely dry.

6 Tomato Sauce Marinara 2 cups sundried tomatoes, soaked for about ½ hour ¼ cup olive oil ½ teaspoon salt teaspoon chipotle 8 1 teaspoon paprika ½ cup fresh basil, chopped Combine all ingredients, except the basil, in a food processor fitted with the S -blade and process until it forms a smooth cream. Pour the tomato sauce into a bowl and stir in the basil. Avocado Cream 3 ripe avocados 3 tablespoons lemon juice 1 teaspoon salt ¼ teaspoon asafoetida Process all ingredients in a food processor fitted with the S -blade until creamy. Sour Cream 2 cups sunflower seeds, soaked overnight and rinsed 1 teaspoon salt 2 tablespoons olive oil 3 tablespoons lemon juice Enough water to mix into a thick cream Blend all ingredients in a blender until smooth. Assembly of pizza Firstly, spread the tomato sauce onto the pizza base, followed by the avocado cream. Top with salads strips, juicy tomatoes, olives and fresh basil. Decorate with the sour cream. Tip: For other toppings try: sundried tomatoes, broccoli, zucchini, bell peppers, sea vegetables, asparagus, spinach, cabbage, onions, capers, basil, garlic, sprouts, oregano, marjoram, dandelion leaves...

1 Durian fruit A pinch of salt Some water That's it! The durian fruit develops its intense vanilla aroma all by itself.

7 Durian Parfait ย นด ต อนร บ in Thailand! The durian fruit tastes like a vanilla custard from pure nature. Once you get used to the slightly strange, sulphurous odour, I will guarantee that you will love its creamy flesh. 1 Durian fruit A pinch of salt Some water That's it! The durian fruit develops its intense vanilla aroma all by itself. Combine all ingredients in a blender and blend until smooth and creamy. In a long glass, layer the cream alternately with raspberries, blueberries, kiwi or other fruit of your choice. Enjoy! Durian fruit

8 Salad Medley with Marinated Shiitake in Japan! When marinated in sweet and sour sauce, the shiitake mushroom tastes simply irresistible. Combined with a combination of colourful salad greens, it is definitely a feast for the senses. Different green leafy salads: lettuce, arugula, romaine, oak leaf, radicchio, baby greens, mizuna... 1 cup shiitake mushrooms 2 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon tamari 1 tablespoon agave syrup or other liquid sweetener of your choice Cut the shiitake mushrooms into thin slices. Mix lemon juice, olive oil, tamari, agave syrup (or another sweetener) in a bowl. Marinate the shiitake for about ½ hour. Dressing 3 tablespoons of tahini 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 teaspoons Tamari 1 teaspoon agave syrup or other liquid sweetener of your choice ½ teaspoon fresh ginger A pinch of asafoetida or a little fresh garlic Mix all ingredients together. Combine the dressing with the marinated mushrooms and salad mix. To serve, decorate with strips of yellow and red bell peppers, white and black sesame seeds.

9 Apple Dream (for a 24 x 24cm square spring form pan) Willkommen in Germany! This fluffy, light apple cake is quick and easy to prepare. I like to use a mixture of different types of apples for the topping. Cake - 2 cups brazil nuts, not soaked 1½ cups dried apricots ¼ teaspoon salt ½ teaspoon vanilla powder ¼ teaspoon cardamom In a food processor fitted with the S -blade, finely grind the brazil nuts. Gradually add the dried apricots, salt, vanilla and cardamom powder and process until it forms a dough. Press into a spring form cake pan greased with coconut oil. Almond Cream - 1 cup almonds, soaked overnight and blanched (pour hot water over the almonds and remove the brown skin) ½ teaspoon salt ¼ teaspoon vanilla powder Some fig soak water (soak some figs for several hours and use the soak water) 3 tablespoons of coconut oil Blend all the ingredients, except the coconut oil, in a blender until smooth and creamy. Add the coconut oil and briefly blend again. Pour the almond cream on top of the cake base. Topping - 4 cups grated apples A little lemon juice A pinch of vanilla powder Mix the apples with the lemon juice and vanilla powder. Distribute on top of the almond cream and press lightly. Leave the cake in the refrigerator to set for 8 hours or overnight. Tip: Serve with a delicious fig sauce. For this, blend fresh figs with a little salt and lemon juice in a blender until creamy.

Aguacate Mexicano (for 4 Avocados) Bienvenidos in Mexico! With ripe, juicy avocados, frijoles refritos, salsa, sour cream and a brazil nut topping, let the fiesta begin.

10 Aguacate Mexicano (for 4 Avocados) Bienvenidos in Mexico! With ripe, juicy avocados, frijoles refritos, salsa, sour cream and a brazil nut topping, let the fiesta begin. This recipe screams pure passion for life. Ripe, juicy avocados filled with: Frijoles refritos (refried beans): 2 cups sunflower seeds, soaked overnight and rinsed 1 cup sundried tomatoes 2 tablespoons miso (I prefer chickpea miso) ¼ teaspoon salt 8 teaspoon chipotle (smoked jalapeño chilies) or cayenne 2 teaspoons paprika 3 tablespoons lemon juice 2 tablespoons olive oil ½ cup tomato soak water In a food processor fitted with the S blade, combine all the ingredients and process into a smooth cream.

11 Salsa 2 tomatoes ¼ red bell pepper ¼ yellow bell pepper 8 8 teaspoon salt teaspoon chipotle or cayenne 1 tablespoon olive oil 1 teaspoon lemon juice ¼ c cilantro (coriander), chopped Cut the tomatoes and bell peppers into small cubes. Add salt, chipotle, olive oil, lemon juice and cilantro and mix. Sour Cream 1 cup sunflower seeds, soaked overnight and rinsed 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon salt ¼ cup water Blend all ingredients in a blender until smooth and creamy. Brazil Nut Topping ½ cup brazil nuts 8 teaspoon Asafoetida (Indian spice that tastes like garlic and onions) In a food processor fitted with the S blade, coarsely chop the brazil nuts with the asafoetida. Assembly Stuff the avocados first with "frijoles refritos" then with "salsa". Sprinkle brazil nut topping on top and garnish with sour cream. Serve on a bed of sunflower sprouts and diced bell peppers.

12 About Gisela Gisela Bayer is an internationally renowned gourmet raw food chef, instructor and artist, known as "The Glowing Gourmet". Gisela trained at "The Living Centre" in Canada and at "The Tree of Life Rejuvenation Center" in the U.S, led by Dr. Gabriel Cousens. During her 2½ years working at The Tree of Life as "Head Chef", she gained diverse and in-depth experience of the impact that diet can have on health. Gisela has trained students from around the world to become raw food chefs in their own right who then carried their knowledge and skills back to their home countries. During an 8½-year study trip around the world to established raw food and herbal education centers, she extended her knowledge and experience. Having been an enthusiastic raw foodie since 2004, Gisela is passionate about showing people that the benefits of a healthy diet can include more energy, vitality, mental clarity and radiant health. Today Gisela offers courses in the art of vegan gourmet raw food preparation for everyone from beginners to professional chefs who want to expand their repertoire and learn more about the benefits of a balanced raw food diet. Gisela has held international training courses in the U.S., Canada, Germany, Spain and Italy, where she inspired many people to follow a healthy and delicious raw food lifestyle. Her passion is to show that a vegan raw food diet is not bound by limitation, but an extension of the joy of eating. For more information, visit:

SALAD WEEK. Recipe Book. by alyssa rimmer simply quinoa. meal-sized salads powered by plants

SALAD WEEK. Recipe Book. by alyssa rimmer simply quinoa. meal-sized salads powered by plants SALAD WEEK Recipe Book meal-sized salads powered by plants by alyssa rimmer simply quinoa Meet Alyssa Hi there! I m so happy you re here. I m Alyssa, a certified holistic nutritionist and founder of Simply