New recipes

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Hiya All

 

Here are 3 new recipes from my new article:

http://www.shazzie.com/raw/articles/retox.shtml

 

Love

 

Shazzie

x

 

www.shazzie.com

 

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Jessie's tropical soup

Serves 2 as a main meal or 4 as a starter

 

 

2 medium mangoes, skinned and stoned

Juice and rind of 2 limes

1 medium-hot chilli, deseeded,

1 avocado, peeled and stoned

1 passion fruit, scooped out of the shell

Juice of 1 orange

Roughly 10 stalks of coriander/cilantro

2 juicy dates, stoned

Half a red onion, skinned

 

Add one mango, the passion fruit, chilli, dates, lime juice and rind

and orange juice to your blender. Blend until smooth and leave to

marinade for half an hour to an hour. Once marinated, strain the

ingredients to remove passion fruit pips and other unblended bits.

Discard the strained ingredients and keep the liquid. Dice the other

mango and the avocado into half-inch cubes. Dice the onion into

quarter inch cubes, and chop most of the coriander. Put all

ingredients in a serving bowl and top with a few whole coriander

leaves.

 

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Butternut noodles with golden curry sauce

Serves 2 as a main dish, 4 as a side dish

 

1 small butternut squash, peeled

I small handful of coriander/cilantro

1 tablespoon of Madras curry powder (Or to taste. If unsure, add a

small amount and taste, keep adding and blending until you have a

flavour you like.)

1 large or 2 medium avocados, skinned and stoned

1 stick of celery

2 dried apricots, soaked for at least 2 hours

Quarter of a cup of sultanas, soaked for at least 2 hours

Half a papaya, skinned and deseeded

Half a mango, skinned and stoned

4 baby carrots

10 sticks of baby sweetcorn

1 yellow pepper, deseeded and topped

1 large tomato

The juice of half a lime

 

Set your saladacco (spiral slicer) onto the " spaghetti " setting and

process all of the squash. You will have to do it in pieces, and cut

out the seeds.

 

Dice the celery, papaya, mango, corn, tomato, pepper and carrots. Mix

these ingredients and add half of the mixture to a blender. Add the

avocado, curry powder, sultanas, lime juice and apricots to to the

blender. Keep 6 sultanas for decoration. Blend the curry sauce until

fine. Finely chop most of the coriander and add this to the sauce.

Place the noodles on a big serving dish, pour the mixed vegetables on

top, and pour the sauce on top of that. Flatten a little place out and

place the 6 sultanas there, to make a 5 petalled flower with a centre.

Use the reserved coriander to make the stem. Serve with delight.

 

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Toffee and raspberry fool

Serves 4

 

2 cups of sunflower seeds, soaked for about 24 hours, rinsed

periodically

15 raspberries

1 inch of vanilla bean

20 dried apricots, soaked for over 36 hours, rinsed periodically

12 fresh dates, skinned and stoned -- it's very important that they're

fresh dates, as in white and wet inside, with shiny dark and

easy-to-remove skins. If you can't find these, use plump dates soaked

for 24 hours.

 

With a hand-held blender, blend the drained sunflower seeds and 10 of

the drained apricots with 11 of the raspberries until it's a smooth

cream. Set aside and rinse the blender. Scrape the seeds out of the

vanilla bean into a bowl and add the remaining apricots and 10 of the

dates. Blend to a smooth cream. In 4 lovely stemmed glasses, add a

layer of the date mixture, then a layer of the raspberry mixture, and

repeat until you have about 6 layers in the glasses and all the

mixture is used up. Top each pudding with a raspberry in the centre.

Cut the remaining 2 dates into thin strips and add them around the

raspberry in a sun ray pattern.

 

You can serve it as it is or chill on a hot day.