Category: FOOD

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Chilled summer soup

An easy and delicious summer raw chilled soup, based on Spanish gazpacho. Use whatever fresh veggies you have available, such as cucumber, celery etc.

I like to serve this soup, fresh at room temperature. Avoid putting it in the fridge as lower temperatures switch off and decrease the flavor of tomatoes. I love using rosa tomatoes as they are abundantly available in Portugal, but use whatever you have available, fresh and in season. Always use good quality olive oil.

Serve with fresh bread, croutons or toasted pine nuts.

Chilled summer soup

Based on Spanish Gazpacho, this is a fresh, vibrant, chilled summer soup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Appetizer
Servings 4 People

Equipment

  • Blender, lemon zester.

Ingredients
  

  • 1 Wax free lemon. Zest half of it.
  • 1 large red pepper
  • 2 cloves garlic
  • 3 tbsp Good quality olive oil
  • 1 tbsp pomegranate vinegar (or sherry/white wine vinegar)
  • 1 pinch salt
  • 1 tsp sweet smoked paprika
  • 2 tbsp chopped scallions
  • 2 large Rosa tomatoes or 8 plum tomatoes

Instructions
 

  • Blend all ingredients.
  • Add a little water if desired.
  • Serve with an ice cube and more fresh herbs

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Cheetah Chia Pudding

A simple high protein breakfast.

To make Cheetah chia pudding I use an old jam jar with a lid to prepare the pudding the night before. Simply add 2 tablespoons of chia seeds to the jar. Fill the jar with plant based milk (you can make your own or use shop bought), add 1 teaspoon of maple syrup and one teaspoon of cacao powder. Give it a good stir and leave for 20 minutes before stirring again. Leave in the fridge overnight.

The flavour combinations are endless. Here are a few I’ve tried recently.

Cacao with grated orange zest.
Rosewater & cardamon.
Vanilla bean & date syrup.
Hibiscus flower & orange water.
Espresso coffee with coconut palm sugar.
Matcha green tea.
Blueberry & fresh mint

More recipes coming soon so check back often for more delicious raw vegan recipes.

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Slow Loris Nori Roll

‘Nori’ is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor. It is used extensively in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri. It has a seaside slightly fishy taste.

To make these nori rolls you will need some Toucan Sauce (click here for recipe) and fresh raw veggies. Take a sheet of Nori paper and smother one side with Toucan sauce. Sprinkle on raw veggies (anything you fancy) prepped julienne style, shredded, grated or spiralised any way you want into the middle of the nori paper. You are going to roll these up so make sure they aren’t too full! Sprinkle on sesame, sunflower or pumpkin seeds (any seeds you like!) in the middle. See pic below.

Roll the nori paper over to create a veggie roll. Ensure you have ample Toucan sauce on the edge, to stick it to the other side. Don’t worry if you mess this up, it tastes the same eaten with cutlery.

Dip the Slow Loris roll into a small bowl of Sumatran Tiger Sauce (click here for recipe) and enjoy! You can add sliced avocado for an extra creamy filling. For these rolls I used; shredded kale, spiralized butternut squash, julienne cucumber and sesame seeds. But cooking is a freestyle sport so made them with veggies which you love.

Remember, nobody cares for your body as much as you should.

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Sumatran Tiger Sauce

Sumatran Tiger Sauce

My vegan version of Sambal Terasi
Print Recipe Pin Recipe
Prep Time 2 minutes

Equipment

  • High speed blender

Ingredients
  

  • 1 tsp White miso paste
  • 2 limes juiced
  • 1 thumb sized piece ginger
  • 1 stalk lemon grass – white part
  • 1 small red onion or half cup of spring onions
  • 2 hot red chillies or how hot you like it
  • 1 Sweet red bell pepper
  • 2 Cloves garlic
  • 1 tbsp pure natural coconut palm sugar
  • 1 tbsp tamari soy sauce
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp sesame oil (toasted is best)

Instructions
 

  • Put all ingedients in high speed blender and blend until finely mixed
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Toucan sauce

Toucan sauce

Toucan spicy peanut sauce for vegetable spaghetti. Great with butternut squash
Print Recipe Pin Recipe
Prep Time 5 minutes

Equipment

  • High speed blender

Ingredients
  

  • 1 cup raw peanuts
  • 1 tbsp maple syrup (maybe 2 if you like sweet sauce)
  • 1 hot green or red chillie – or as much as you want
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari soy sauce
  • half tsp ground black or white pepper
  • 1 tbsp cold pressed sesame oil (but toasted tastes best!)
  • 1 clove of garlic
  • 1 thumb sized piece of peeled ginger

Instructions
 

  • Put all ingredients into blender and process on slow speed for 3 minutes. The nuts will warm up and release their oil. The consistency should be medium smooth peanut butter. Add a little water if you require your sauce to be runny.
  • Mix with raw vegetable spaghetti, on burger buns, as a dip for chips or use on hot noodles.