Raw A+B+C Salad

Apple, beetroot and carrot… well, salads just don’t come any easier or fresher than this. The divine flavours of the fruit and vegetables are prefect as they are, so no dressing is needed. If you like, add a little white cabbage and this dish moonlights as a fantastic dairy free coleslaw. Either way, you are going to love this.
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What’ you’ll need: serves 4-6
3 fresh beetroots (440g) peeled and quartered
3 small carrots (100g) peeled and chopped into fours
½ a red onion, peeled and quartered
1 granny smith apple peeled, cored and quartered
¼ of a cup of fresh coriander, washed and chopped
½ cup of walnuts (optional)

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How to prepare:
Place apple, beetroot, carrot and onion into the TM bowl of your Thermomix
Chop on speed 4 for 7 seconds, then transfer salad into a serving bowl and garnish with walnuts (optional) and fresh coriander
If you don’t have a Thermomix, you can use a blender but will have to prepare the salad in batches
With no dressing this salad remains equally tasty day two. Any left overs are delicious in a toasted wrap with smashed white beans (stay tuned, that recipe is on its way).

Raw orange passion fruit and vanilla bean cheesecakes

If there was ever an advertisement for eating organic, plant based whole foods, Adele McConnell is it. Her healthy glow, boundless enthusiasm and passion for good food has all been captured and uploaded to her hugely popular website Vegie Head.

A vegetarian (now vegan) since her teens, Adele’s work has just earnt the title of ‘the vegan woman’ blog of the year. If you haven’t seen it, you must. Jam-packed with easy recipes to inspire, you’ll thank me for the tip – www.vegiehead.com

Raw_cheesecake

As Adele and I lunched just before Christmas she kindly offered to share her fantastic raw orange, passion fruit and vanilla bean ‘cheesecakes’ with us.  I made these several times over the silly season… not only could you taste their goodness, but they were fun to make and made a real impact when served up with a twist, like salad confetti and a glass of iced Riesling.

What you’ll need:
Makes four small cheesecakes
Cake rings, a zester, baking paper, an airtight container and a food processor
All your ingredients are readily available from any good heath food store

The base
1/2 a cup of almonds
A pinch of quality sea salt
2-3 saffron strands, soaked in 2 tablespoons of water for one-hour  (use the water, not strands)
1/4 teaspoon of paprika
1/4 teaspoon of raw cacao powder
1 tablespoon of agave

Filling and to serve
1 cup of raw cashews soaked overnight
1 whole vanilla bean pod, scraped
1-2 oranges to make 1 tablespoon of orange zest
1 tablespoon of raw cacao butter
1 tablespoon of coconut butter
1 tablespoon of raw coconut sugar
1-2 tablespoons of water
2 passion fruits
Salad confetti/edible flowers (optional)

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How to prepare:
Grease cake rings with coconut oil, place on baking paper in an airtight container ready to fill
Blend base ingredients together, spoon into rings and gently press down
Blend filling ingredients together until smooth, adding any water as needed
Spoon filling into food rings and work into the mould
Refrigerate for at least 2 hours in container
Plate up; top with fresh passionfruit, orange zest and salad confetti

Note: For those of you with a Thermomix I blended the base for 7 seconds on 7 and the filling for 8 seconds on 9.  Scrapping down the sides and repeating twice

For my Melbourne-based readers: I found all my ingredients at the Prahran Health Food store, the salad confetti at the Prahan Market and my 7cm cake rings at Scullerymade in Malvern