My 6 Favourite Salad Dressings

Uncategorized Aug 17, 2017

The Art of Creating the Perfect Salad Dressing

 

The most important thing about a good salad dressing is that you love it. And, obviously, everybody has a different taste. So, use the recipes below as a guideline. There are five flavours we work with in the raw kitchen (well any kitchen really): Sweet, salty, sour, bitter and astringent. Bitter and astringent aren’t that important in dressing, unless you really love those flavours – in which case try the avocado dressing  with dandelion instead of basil.  But sweet, salty and sour are.

Make the dressing according to the recipe, using the smaller amount wherever there are two options for the quantity. Then taste it! If you don’t like it, ask yourself, what would make it nicer? More salt, more sweet, more sour? Then add the flavour you identified. Sometimes when I create a recipe, I go through several stages of this process of tasting and adjusting until I find the flavour I like best.

 

#1...

Continue Reading...

3 great ways to create a life-changing raw food retreat for yourself

Uncategorized May 25, 2017

In my last blog post we talked about why it’s so important to occasionally get away from it all and in this article I’d like to give you 3 ideas on how you can do this.

 

1 Take a Day out at home

This is a low-cost, easy retreat to organise if you have the ability to get the peace and quiet you need at home.

 

Here’s how to do it:

Tell friends and family that you’re taking a day out and that you don’t want to be disturbed. If you have a partner, you might want to do this together.
Get yourself prepared by organising all the raw food you want to eat on the day.
Do you want to have a luxury retreat with amazing dishes? In London you can now order in your raw food from Nama or perhaps you have a raw chef near you who will prepare the food for you. Alternatively you could make it a detox day and use my ‘1-Day Easy Cleanse Plan’ to cover your food needs.
Juices and smoothies can all be prepared the day before and most...

Continue Reading...

When I go into the woods

love presence May 08, 2017

I’ve just been walking in the woods. Trees and forests are my natural places where I connect most easily with nature and with my soul. I believe everybody has a place where they can connect best. For some it may be an open field, the mountains or a lake, for others it may be the ocean or perhaps a sanctuary in their home.

 

Whatever that place is, it’s where we can find instant peace in times of inner trouble. What do I mean by ‘inner trouble’? I guess what I’m talking about here is a sense of being lost, a sadness perhaps or a feeling of overwhelm or restlessness. Any inner experience that prevents us from feeling content, calm and happy.

 

I have suffered from inner trouble for many years and for nearly as many years I’ve considered this a state of being that I actively had to fight or ‘do something’ about. Usually an inner dialogue would ensue around questions like ‘what is this about?’, ‘why am I...

Continue Reading...

To be or not to be ill

love presence Feb 28, 2017

I caught a cold. Since going raw, I don’t get colds often, though having to stay in bed because I’m unwell is no stranger to me. During my years of limitations due to fibromyalgia, I often was bed-bound. I was terrified of catching a cold or virus because it would always take me weeks to recover from it. Friends weren't even allowed to come and visit if they had a cold.

 

Just shows how far I have come, because two weeks ago we had a friend staying with us and she was quite unwell with a cold and an extremely runny nose. I'm glad we could provide her with a little sanctuary to recover. I was pretty convinced I would not get it, and definitely wasn't concerned about getting ill.

 

Why do some people get ill and others don't?

 

It is about resilience. How strong is the immune system at the time, and how vulnerable is the person or the body? Illness has a place in our lives. It often forces us to change what we are doing – it forces us to...

Continue Reading...

Creating a portal through which Love can enter

love Feb 05, 2017

Big things are brewing at the Radiant on Raw headquarters. As I deeply acknowledge the love that is inside me and that surrounds me, I have realised that to share love, to ignite love in others is what I am called here to do. You're probably not surprised to hear, that for me love starts with food. In German the saying goes 'Liebe geht durch den Magen', loosely translated into 'The way to the heart is through the stomach'. 

When I was a little girl I was told that this saying meant to reach a man's heart you had to give him tasty food. Perhaps this is one of the reasons why I spent so much time in the kitchen with my grandmother, where I learnt about flavours and spices. But I also spent a lot of time in the garden with my grandad learning the beautiful tastes of freshly picked vegetables and fruit and, without understanding it then, experiencing the high energetic vibration that comes from eating fresh, raw foods provided by nature. 

It took many years and a lot of trial...

Continue Reading...

Cardamom – the Love Spice

food health love Jan 30, 2017

Apparently cardamom is an aphrodisiac and frankly, it doesn't surprise me, similar to cinnamon and related to ginger and turmeric, it has many health benefits but it also adds a certain zing to dishes, particularly when combined with something sweet and zesty. I feel cardamom really opens my heart and my mind... a bit like switching the light on. 

 

Health benefits include lowering cholesterol, reducing bowel inflammation, treating urinary disorders and has even been known to counteract bowel cancer. But it's also believed to contain anti-depressant properties. If it can make us feel good, it inevitably will also make us happier.

 

In this blog post I'm sharing two recipes using cardamom, but feel free to just sprinkle a little on your next breakfast, into a banana smoothie or stir it into your curry. 

 

People often ask me how I use cardamom. In the past when I used to cook food, I would just remove some seeds from a pod and cook it with the other...

Continue Reading...

Sweet Turmeric Corn Chips

food Jan 23, 2017

These sweet and savoury corn chips, flavoured with yellow pepper and turmeric are so delicious, I can't stop eating them. They taste great with guacamole, tomato salsa or cashew sour cream, but they are also lovely just on their own. Crunchy, sweet and lightly salted.

Ingredients

1 yellow pepper, deseeded
1/2 cup filtered water
2 teaspoons turmeric
1 teaspoon sea salt
2 cups (200g) frozen organic sweetcorn
1 cup (approx 100g) almond pulp
1/4 cup (40g) linseed/flax seed
2 tablespoons nutritional yeast flakes
1 teaspoon black onion seeds (optional)


Directions

Blend the yellow pepper, water, turmeric and sea salt. 
Add the sweetcorn and almond pulp and blend into s smoothy consistency.
Stir in the linseed/flax seed, nutritional yeast flakes and black onion seeds.
Spread thinly on a non stick dehydrator sheet,
Score first in to squares and then score each square diagonally into triangles.
Dehydrate at 46ºC/115ºF for 8 hours,
Flip the crackers over onto a dehydrator rack and...

Continue Reading...

Herbed Nut Cheese Tartlets

food Dec 04, 2016

This is a beautiful recipe for a pie or tart base which you can use for both savoury and sweet fillings. The bulk of the base is sprouted buckwheat. Here I will show you how to make the base and how to fill them with a delicious herbed nut cheese, topped with marinated tomatoes. Watch out for my next block post, where I will use these to create mini apple pies.

I dehydrate the bases in my dehydrator and store them in an airtight container. They'll last for several weeks, so make them and then use them as and when needed. However, if you don't have a dehydrator, you could dry them in the oven or use them wet.

Recipe for Tartlets (makes eight 9cm tartlets)

 

Ingredients

200g sprouted buckwheat 

75g dried almond pulp

70g ground linseed (flax seed)

60-80ml water

2 tablespoons extra virgin olive oil

1-2 tablespoons nutritional yeast flakes (optional)

1 teaspoon sea salt

Directions

Place all ingredients with 60ml of the water into a food processor. Process into a...

Continue Reading...

Spicy Winter Vegetable Crumble

food Nov 13, 2016

I frequently talk at vegan fairs and events. It’s a brilliant way for me to talk to people about raising their nutrient intake, taking care of their health and increasing their vibration through raw, plant-based foods. I also love discovering new vegan products. Unfortunately there is often nothing for me to eat at vegan fairs, as most foods are rich in wheat, processed ingredients and sugar.  

So I was delighted to find Meatfree Martha at the Bournemouth Vegan Show. Meatfree Martha was founded by Karen, who had discovered a niche for good, real, home-cooked, vegan meals, I was happy to try her vegetable crumble. It was delicious and I have to say, it was the first time ever I felt comfortable and happy to eat at something non-raw at a fair. 

But I personally do better on a raw diet. So the idea of creating something similar kept niggling at me. This is how I create recipes. I taste something I like, I mull it over in my head for a few days, imagining...

Continue Reading...

My favourite new way of fermenting

food health Oct 10, 2016

I'm sure you've heard me go on about my Onggi. How could you not... I tell everybody about this beautiful, hand-crafted fermenting pot from Korea.

You can buy Onggi in the UK here >>>
 

When Yoonseon of Elief first invited me to try out the Onggi, I was a little sceptical to say the least. Why would I want anything else to ferment in, than my Kilner jars? But Yoonseon suggested I give it a try and I was quite curious. 

 

I loved the idea of a pot that was water tight but breathing. That was hand-made of biodegradable materials based on a tradition that is several thousand years old. Onggi's are especially designed to create the balanced micro-climate required to optimum fermentation. On top of that the fermentation gets better and better with every fermentation process. Basically the micro-porous structure of the Onggiretains the enzymes, bacteria or yeast from previous fermentations. It's a bit like inoculating your compost bin...

Continue Reading...
Close

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.