Lesson 1: Recipes for Module 1

Raw Slow Cooked Porridge Recipe

100g organic oat groats or buckwheat groats unroasted

(Soaked overnight and rinsed)

1 Litre Pure Filtered Water or spring water  ( Hot or cold )

10g or more of Organic pitted Dates or Date paste to desire sweetness

Optional Additional flavors: Organic vanilla pod, Cinnamon stick, Nutmeg, Dried Fruit.

Place soaked and rinsed grains into a slow cooker and cover with double the quantity of pure water. Leave slow cooker on warm for up to 12 hours or bring the heat up quickly and turn off allowing the grains to cook in the residual heat. When desired softness and texture is achieved add sweetener of choice such as date paste. Add a nut milk at this point to make it creamy. If you would like to use fresh dates you can puts dates in from the start of the slow cooking process. If you like any or all of the additional flavors you can also place these into slow cooker at the start of the slow cooking process. You can take temperature checks at random to ensure it has not exceeded the 46-degree mark. Alternatively you can simply Blend the sprouted oats or buckwheat in a high speed blender with dates and water (hot or cold) until you reach a desired consistency. Add nut milk to make a creamy texture( half hot water, half nut milk )

Raw Date Paste

250g organic pitted dried dates or fresh dates pitted

Pure Water

Organic fresh lemon

Place all dates into blende and just bring fresh water up the half of the dates. Add the juice of half a lemon and blend until you have a thick creamy consistency. Store in refrigerator.

Raw Organic Zero Sugar Sweetner 

Liquorice Root powdered which is up to 50 times sweeter than table sugar but zero on glycemic index and zero calories.. Simply powder liquorice root in spice grinder or grain mill to produce liquorice powder which can be added to many recipes including raw chocolate. As an alternative you can buy organic raw liquorice powder or  source organic monk fruit powder which is up to 250 times sweeter than table sugar but zero on glycemic index and zero calories.

Zero Sugar Almond Milk 

1 litre filter water or spring water or decocted Tea for medicinal nut milk

15 organic almonds (soaked for 8 hours and rinsed)

10 g organic liquorice root( whole, chopped root or powdered root)

Pinch of sea salt or pink Himalayan salt

1/2 teaspoon of organic (coconut oil or Flax oil or other omega 3 rich oil)

Blend all ingredients in a high speed blended and strain through a nut milk bag and store in a jar for between 5 days and 7 days. To make the best latte in the world, use this milk in a Nespresso milk frother with one teaspoon of high grade matcha powder. This is incredible latte. other alternatives is medicinal mushroom latte using a teaspoon of medicinal mushroom powder or use cacao powder & Maca powder. Perfect the Almond milk first then play around with many lattes using the milk brother which froths the milk to perfection and Laos heats it to a perfect temperature of 65 degrees. Like tea its not considered raw but plant based adjuncts to the raw food diet.

Don’t forget to experiment with lattes using the tea instead of water in the almond milk. It takes it to a whole other level of medicine and pleasure.

Raw Chia onion Crackers

100g organic chia seeds

Pure Water

3 whole organic white or organic red onions

Salt and pepper

Additional optional flavors: Organic Curry powder, Organic Cayenne pepper, Organic Sauerkraut, Organic Miso

Soak the chia seeds in water for at least 2o minutes. When they turn into a gel place in blender add pinch of salt and pepper and the onions and all additional flavors if desired. Blend until smooth and creamy runny texture, if texture is too thick ad more water. Taste and add more seasoning if required before spreading out onto dehydrator sheets. Dehydrate on 40 degrees for about 8 hours, turn crackers over and dehydrate for a further 2 to 4 hours.

Raw Organic Emulsifier (Irish Moss Paste )

1 bag of Irish Moss

Some pure water to rinse

Some pure water to soak in

1 teaspoon of organic lemon juice

3 to 4 table spoons of raw organic Date paste

Thoroughly rinse the moss to remove any sand or particles. Soak rinsed moss in cool water for 3 to 4 hours. You do not want to soak it too long because it will decrease its gelling potential. In a blender, blend the moss adding the water a little at a time. The moss varies in water content, so you may need less. You will create a paste that should be smooth and thick, not watery. Once the desired consistency is achieved. Add the date paste and lemon juice. This makes the perfect Irish paste for use in desserts. It will store in the refrigerator for up to 1week.

Nut flour

Nut Mylk Pulp from making nut mylk

This recipe is best for nuts with skins. An added sustainable fact of preparing raw food is that many of its by-products have excellent uses. Nut milk pulp is a by-product of making nut milk: it actually makes a great flour, which can then be used as a base for cakes, brownies, and other desserts. After making nut milk, place pulp in a thin layer on a Teflex sheet and dehydrate for approximately 24 hours. Once dehydrated, you can process it in a food processor to make very light flour. Store in an airtight container

Raw Garlic mayonnaise

100g organic sunflower seeds (soaked and rinsed)

Teaspoon of organic lemon juice

5 cloves of organic garlic

Salt and pepper to taste

Two twigs of fresh organic thyme

Pure water

Optional: 1 Teaspoon of braggs amino acid or 1 Teaspoon of organic miso

Place all ingredients together in a blender, just add small bit of water first and add more to achieve desired consistency, you should blend until it is a creamy mayonnaise like texture. Add more sea salt and peeper if desired at this point .

Raw Coleslaw

100g of organic homemade Kimchi (or fresh shredded carrot, beetroot and cabbage)

25g of raw organic mayonnaise

Seasoning to taste (salt and pepper)

Mix all ingredients to get desired consistency and season to taste.

Raw Organic Summer Salad

1 organic avocado

1 organic Sweet Italian onion (red onion)

1 organic plum tomato or 3 organic cherry tomato

3 table spoons of homemade coleslaw

100g of organic spinach leaves

Small bunch of organic fresh basil

Dulse seaweed soaked and rinsed

Mayonnaise for dressing

Marinated Shitake mushrooms (Shitake mushroom marinated in hemp oil and salt)

1 Organic carrot

1 Organic Zucchini

1 Organic beetroot

Prepare each ingredient separately and then bring all together in a beautiful presentation on the serving plate/bowl. Use a potato peeler to cut thin strips of the Zucchini, carrot and beetroot, place in a bowl together and season with salt and pepper and some hemp oil. Wash and dry the spinach and place in a bowl with the basil. Wash and rinse the Dulse after soaking for twenty minutes, add Dulse to the spinach and basil. Chop the onion into thin slices. Clean the mushrooms removing the stalks; marinate them for at least two hours in some hemp oil and pinch of sea salt or even apple cider vinegar to soften them. Put mayonnaise into a bowl or cup and add more water and mix to turn it into a dressing that can be poured over salad. Assemble the dish now by bringing all ingredients onto the serving dish in an artistic loving way. Drizzle over the dressing.

Raw Beetroot Carpaccio

1 organic Beetroot

1 organic leek

Hemp oil for Marinate

3 organic dried figs

Raw organic cheese

Braggs amino acid

Peel and slice the Beetroot very thinly preferably with a mandolin and cover with hemp oil and some chopped leek and a pinch of sea salt , leave to marinate for a couple of hours or overnight if possible. This will make the beetroot soft and full of flavor. Slice the dried figs thinly and marinate with brags amino acid again for a couple of hours or overnight if possible. Arrange the beetroot and figs on the serving dish and decorate with some raw cheese.