Raw food borsch
400 g biiti
280 g kukumba
200 g tomato
200 g ụtọ ose
120 g kabeeji
100 g nke celery
1 clove garlic
2 sprigs of parsley and dill
30 ml ihe ọ juiceụ lemonụ lemon
30 ml mmanụ oliv
a handful of parsley leaves for ice
nnu na ohuru n'ala oji
1. Place parsley leaves in ice cube trays and cover with drinking water. Freeze completely. 2. Cut the tomatoes, bell peppers, celery, cabbage and half of the cucumbers into thin strips. Grate half of the beets and carrots on a fine grater. 3. Squeeze the juice out of the remaining vegetables. Mix it with prepared vegetables, chopped herbs, lemon juice, olive oil and 400 ml of drinking water, preferably artesian water. Season with salt and pepper. Serve over ice.
Raw lasagna
600 g biiti
80 g parsley leaves
60 ml mmanụ oliv
20 ml ihe ọ juiceụ lemonụ lemon
1-2 galik
100 g peeled sunflower seeds
200 g ụtọ ose
120 g peeled pumpkin seeds plus for garnish
120 ml mmanụ oliv
120 g karọt
1-2 sprigs of dill and parsley
nnu na ohuru n'ala oji
1. Whisk all pesto ingredients in a blender until smooth. Season with salt and pepper. 2. Whisk all the bell pepper sauce ingredients in a blender until smooth. Season with salt and pepper. 3. Peel and cut the beets into thin large slices. Place the slices on top of each other, alternately smearing them with sauces. Garnish with pumpkin seeds.
Raw food pizza
100 g flax seeds
50 g unroasted peeled almonds
50 g yabasị
1 pinch each dry thyme and rosemary
20 g mmanụ oliv
50 ml of drinking water, better than artesian
50 g raw cashews
10 ml mmanụ oliv
1 sprig nke pasili
5 ml ihe ọ juiceụ lemonụ lemon
20 ml of drinking water, better than artesian
Xnumx g pitted olives
1 clove garlic
10 g peeled sunflower seeds
2-3 buds of capers
5 g yabasị
10 ml mmanụ oliv
30 g nke ose
10 g sun-dried tomatoes
1 pinch each dry thyme and rosemary
10 ml ihe ọ juiceụ lemonụ lemon
30 g peeled tomato
10 g mkpụrụ pọmigranet
some cilantro and tarragon leaves
10 g tom-yan paste
arugula, watercress and chard for garnish
1. Soak flax seeds and almonds for 24 hours. 2. Soak cashews for 24 hours. 3. Soak Bulgur for 24 hours. 4. For the base, add finely chopped onion, thyme, rosemary and olive oil to the almonds and flax. Grind the mixture in a blender until smooth. Season with salt and pepper. Put the “dough” on the parchment, form a thin round layer and dry it in the oven at 45 ° C, 1 hour. 2. Prepare the fillers during this time. 5. For nut cheese, add olive oil, lemon juice, salt and pepper to cashews. Whisk in a blender until smooth. 5. For the olive paste, beat all the ingredients in a blender until smooth. Season with salt and pepper. 6. For the bulgur filling, whisk the bulgur, tomatoes, thyme, rosemary, lemon juice, cilantro, tarragon and tom yam paste in a blender until smooth. Add the pomegranate and stir. 7. Place the fillings on a crust and garnish with herbs.
Raw food burger
200 g flax seeds
100 g unroasted peeled almonds
100 g yabasị
1 pinch each of thyme and rosemary
40 g mmanụ oliv
100 ml of drinking water, better than artesian
100 g ụtọ ose
50 ukpa
100 g nke mkpụrụ osisi avocado
20 g yabasị
80 ml akị oyibo
160 g tomato
40 g nke letus
120 g kukumba
120g Raw Cashew Cheese
120 g ụtọ ose
nnu na ohuru n'ala oji
1. Soak flax seeds and almonds for 24 hours. 2. Add finely chopped onion, thyme and rosemary, olive oil to the almonds and flax. Season with salt and pepper. Whisk in a blender until smooth. Put the “dough” on baking paper, form 4-6 round cakes and dry in the oven at 45 ° C, 1 hour. 3. At this time, for the sweet cheese sauce, beat all the ingredients in a blender until smooth. Season with salt and pepper. 4. For the filling, cut tomatoes, cucumbers into thin circles, pepper into thin strips. Divide the vegetables in half the scallions, brush with the pepper sauce, add the nut cheese and cover with the remaining tortillas.
Raw cheesecake
400 g unroasted almonds
70 g cocoa beans.
Gbọchị 200 g
1 mpempe vanilla
2 g sea salt, better than Himalayan
100 ml of drinking water, better than artesian
200 g raw cashews
20 ml ihe ọ juiceụ lemonụ lemon
70 g nke vanilla
40 ml mmanụ oliv
250 g mkpụrụ pọmigranet
100 ml freshly squeezed pomegranate juice
Xnumx aga aga
mint leaves for decoration
1. Soak the almonds and cashews separately for 24 hours. 2. For the crust, whisk the almonds with the vanilla seeds and the rest of the ingredients in a blender until smooth. Put the resulting “dough” in a round detachable form in an even layer, lined with baking paper. 3. Soak the agar-agar for 15 minutes. Whisk together with the rest of the ingredients except the pomegranate in a blender until smooth. Add half the pomegranate seeds, stir and place on the crust. Chill in the refrigerator for at least 1 hour. Garnish with pomegranate seeds and mint leaves.