If you missed the first issue of my eZine News From The Kitchen, you will have missed this recipe, so I am making it available to all, here.
The next issue is out on Thursday 13th September, so make sure you’re signed up before then. The second issue will feature a savoury recipe that’s sure to delight your taste buds. Until then…
Popularity: 43% [?]
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people. (more…)
Popularity: 50% [?]
Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account.
I really love this dish, it’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage, and is also very cheap in terms of kitchen equipment.
Popularity: 100% [?]
Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.
Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.
This is a real hearty meal with a kick that’s perfect for those cold winter days!
Popularity: 33% [?]
This recipe was inspired by a picture of pink pasta I saw on the internet. Here I use beetroot juice to colour the courgette which isn’t purely asthetic, it sweetens and gives a nice subtle flavour. This recipe will make a huge plate full so is great to serve and enjoy between 2 people, healthy comfort food!
Popularity: 12% [?]
I created these stuffed vine leaves after tasting the cooked version. Seeing as anything cooked can be made better raw, I just had to come up with this alternative, which, I have to say really fills a gap. This recipe will make 16+ rolls depending on the size of your vine leaves and how much mixture you put in. Eating 2 is usually enough for me in one sitting!
I have found a sushi rolling mat (pictured) very useful in rolling nice tight leaves, and as for the leaves themselves…
You can pickle your own, which involves finding fresh ones - I found some organic ones on ebay! You’ll then need to soak them in salt water and lemon juice. I’ve found at least 48 hours is needed to get them to turn a slightly darker green and become more pliable.
You also have the option of buying ones in a jar that are already pickled. It depends how you feel about this but you should look for ones that have only used water, salt and lemon juice (citric acid). Obviously the lemon juice and salt are not going to be as pure as the kind you’d use yourself, but it makes the whole recipe a lot more user-friendly. You have a choice!
To the recipe…
Popularity: 11% [?]
One of the most popular dishes, and one that I got asked for the recipe for many times at our recent London Dinner Party was the Tomato & Macadamia Mozzarella Linguine. It’s a really simple dish that only takes 20 minutes (unless you’re making it for 30 people!) to make and it is also great to take to work as it will keep in a lunch box really well. I’m particularly pleased with this recipe as it’s tastes like it should be more complicated than it is!
Read on for the recipe…
Popularity: 22% [?]
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