The Raw Food Directory Blog

GO! Kombucha Review

GO! Kombucha Review

“Since my trips to the US had introduced me to the marvel that is kombucha, I returned home to the UK searching for some this side of the pond. Alas the best I could find was a sugary needs-to-be-diluted version, that is until “GO! Kombucha” came on to the market in 2011.

I love this kombucha! It’s so nice to be able to drink something that has a bite to it and is good for me – something that is not always easy to find in the world of raw foods. Of the two flavours, Chinese Green Sencha is my favourite, but not by much – the Chinese Red Pu-Erh tea is also great.

All in all, I highly recommend GO! Kombucha for both taste and results. Try some today.”

Review by Karen Knowler

To find out more about Gaia Brands Ltd and GO! Kombucha click here >>

 

Chocolate (Carob) Pudding

After last month’s dose of green healthiness with Tina Pruitt’s Green Juice recipe, this month we’re going for an indulgent and delightful pudding recipe.

This recipe has been a favourite of mine for many years and is one of those featured in my 50 Recipes eBook. It's great for dessert at any time of year, but especially in the colder months when you want something sweet and comforting.

Equipment: Blender or food processor

Ingredients:

• 2 avocadoes
• 1 cup dates
• 1/2 cup raw carob powder
• Water as required

Directions:

1. Simply blend all ingredients in a blender, food processor or with a hand blender until the mixture is smooth and creamy.
2. Taste test before serving. Add more avocado if you'd like it richer and/or creamier, add more dates for extra sweetness or add more carob for a stronger chocolate flavour.

Serve on its own or with raw ice-cream for the ultimate treat.

Raw Coach Top Tips:

• If you don't like carob powder you can use this with cocoa powder or raw chocolate powder instead.
• This recipe will keep for about 2-3 days in the fridge.

 

The Daily (Green Juice) by Tina Pruitt | The Green Juice Coach

With Christmas approaching, and along with it lots of temptations around food, it’s a time to enjoy whatever food choices you make, knowing they are right for you.

There’s always the opportunity to feed your body a lovely dose of healthiness to make up for any indulgences - and a great way to do it is with this issue’s recipe.

I’m often asked what‘s the best raw food habit you can have, and absolutely getting a green juice into your daily diet is a very positive thing.

Today I bring to you The Daily (Green Juice) by “The Green Juice Coach” – Tina Pruitt. Enjoy and make a habit of it!

Serves: 2

Equipment: Juicer

Ingredients:

• 2-3 medium cucumbers or approx. 15 ounces
• 4 leaves kale (curly or lacinato) – if small leaves, use more
• 6 stalks of celery
• 1 small to medium broccoli floret (including stalk)
• 1-2 garlic cloves
• 1-1.5 inch of fresh ginger
• Pinch of cayenne pepper

Directions:

1. Juice all ingredients in juicer.
2. If using a centrifugal juicer, wrap the garlic in 2 kale leaves to juice. Ditto for the ginger.
3. If you have a masticating juicer, consider adding a couple handfuls of sunflower or pea green sprouts!
4. Pour two servings in 16 oz. canning jars (Mason/Ball Jars), fill to top, and seal tightly with canning lids to ensure freshness and to prevent as much oxidation as possible. Conversely, you can fill a large 32 oz. canning jar to the top and drink any remainder right away. Yum!
5. Note: The large canning jar holds two servings of The Daily Green Juice. Enjoy!

Tina’s Tips:

• It is best if all ingredients have been refrigerated so the juice turns out a bit chilled. 
• A variety of large green leafy produce can be substituted for kale, or added in addition to kale – some of my favorites are romaine lettuce, chard, or rainbow chard!
• We all know freshly squeezed green juice is optimum, but the reality for most of us is that we can’t juice at our workplace… using the canning jars and respective two-part lids allow us to have the freshest drinks we can under those circumstances. Simply fill the glass jars to the neck and close tightly. Keep chilled until ready to drink. Delicious!

 

Carrot & Red Onion Bread by Nina Dench

With autumn now here for those of us in the Northern hemisphere, you might find that you're being drawn to slightly heavier foods that are warm and comforting! This tasty and easy recipe is guaranteed to tick all the right boxes and is perfect for cooler, end of summer days. Enjoy!

Serves: 2-3

Equipment: Food processor, dehydrator

Ingredients:

• 1 cup finely grated carrot
• 1 cup ground almond
• ½ cup ground linseed/flaxseed
• ¼ cup finely sliced red onion
• ½ teaspoon onion granules
• Pinch of salt

Directions:

1. In large bowl, mix ingredients by hand.
2. Form into desired size and thickness.

Dehydrate for approximately 3 hours.

Guest Chef Recipe: Cacao Sweets by Amy Webster of Simply Raw

These lovely little sweets are the purest creation of homemade chocolate; an enchantment to be savoured in small bites! It’s totally delicious and versatile.

Equipment: Bowl, whisk and molds

Ingredients:

• ¼ cup cacao butter, melted
• ¼ cup agave syrup
• ½ cup cacao powder
• 1 pinch Himalayan crystal salt

Directions:

1. Mix all liquid ingredients in a bowl with a small whisk, to a very smooth consistency.
2. Add cacao powder and pinch of salt and mix well.
3. If needed, taste and add either agave syrup or pure cacao to reach the desired flavour.
4. At this stage, you may add your choice of aromas, such as a drop of essential oil of orange, ginger, cinnamon, mint or lavender.
5. Using a little spoon, fill small candy or ice cube molds.

Raw Chef Tips:

• Place in refrigerator to set.
• A few hours later, the sweets are ready to be removed from the molds!

Best if kept in the refrigerator.

 

Guest Chef Recipe: Lemon-Ginger Blast

Lemon-Ginger Blast

A good way to start the New Year is with an after-holiday-parties cleanse to re-alkalise your body and strengthen your immune system.
A great antidote to all the seasonal festivities is to drink a Lemon-Ginger Blast, the tastiest detoxer, bar none. Drink as much as you want, and if you’re serious about getting rid of your sniffles and the barrage of other symptoms, drink only the blast for a day or two to give your body a break from digesting heavier holiday food.

Living Foods Coach Lou Corona in California is the Lemon-Ginger Blast king. Here’s his recipe:

Equipment: Juicer

Ingredients:

• 1 peeled lemon (include the peel if organic)
• 2 inches fresh ginger (to taste)
• 1 apple (apples can be excluded for the more hard-core raw foodies)
• 1-2 cups water
• 1 teaspoon of organic cayenne pepper (this is the secret ingredient; increase a little each time you make a blast)

Directions:
Simply put all ingredients through a single- or twin-auger juicer.

Raw Chef Tips

Watch this recipe being demonstrated here>>

This feature appeared in the most recent edition of Raw Food DIRECT eZine, click here to see the entire issue >>