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This Week’s Challenge?  Mushrooms with Wild Herb Cream Sauce!

Here’s another quick and simple recipe for you to try as part of the Let’s Eat Raw Midweek Challenge.  A little bit more effort than last week, but most of the time involved is in soaking nuts and preparing the marinade.  The actual presentation will take you just a few minutes.  So, if you’re the type of person who likes to be organised, here we go!

Mid Week Challenge - Mushrooms with Wild Herb Cream
 
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MUSHROOMS remain an all-time favourite of mine. They are full of B12 and Niacin and are a wonderfully healthy food when integrated into your diet on a regular basis. Here is a recipe taken from one of my recent RAW Food Master Classes. It would make a great addition to your festive-fare table - not cooked and no dairy either.
Recipe type: Main
Cuisine: RAW Vegan
Serves: 4
Ingredients
  • 12 Med. Size Swiss Brown or Portobello mushrooms bases trimmed
Marinate in the following mixture for 2-3 hours:
  • 1 Cup of Olive Oil
  • ¼ Cup of Lime Juice
  • ¼ Cup of Coconut Palm Syrup or Agave
  • S&P
For the wild herb cream:
  • ½ Cup of RAW Cashews – soaked at least 1 hour
  • ½ Cup of Macadamia Fines – finely chopped macadamia nuts (no need to soak)
  • 1 Garlic Clove
  • Juice from 2 Limes
  • 2 Tsp. Fresh Thyme leaves & as some whole fresh pieces of thyme for garnish
  • 1 Tsp. of Olive Oil
  • S&P to taste
Instructions
For the cream:
  1. Blend these ingredients and adjust seasonings to suit.
To serve:
  1. Remove the mushrooms from the marinade and place onto kitchen paper to absorb the excess moisture.
  2. Line the mushrooms up on a nice serving platter.
  3. Drizzle the cream sauce over the top.
  4. Sprinkle some the thyme pieces as a garnish.
  5. Splash some olive oil over the top along with an additional grind of black pepper.

Now you know WHAT to make and HOW to make it!  It’s YOUR TURN.  Scott Mathias Raw is all about spreading the word on healthy, delicious food and the incredible benefits you get by eating raw – even for one meal a week.  I would LOVE it if you would send me a picture of this yummy starter – and most importantly – let me know how this dish is received.  Please help spread the word on Raw by:

  1. Posting to your Instagram, Pinterest, LinkedIn, Facebook, Twitter or other social media account and hashtag #scottmathiasraw (this is so I get to hear about it 🙂 ).
  2. Adding your comment telling me what you liked or DIDN’T like about the recipe and the reactions you received from others.  I LOVE feedback!
  3. Or you can email pics and comments to scott@scottmathiasraw.com
  4. Post your comments in the COMMENT boxes below – add a link to your images if you can!
  5. The ‘WINNER’ will be announced NEXT WEDNESDAY!

Remember, there are no losers here… you can add these recipes to your own repetoire and share with your friends, then everyone WINS!  However, this is a challenge (!) so I will choose the BEST story and picture and post on next Wednesday’s blog along with another simple and nutritious recipe for you to try.  The WINNER will receive ALL 30 VIDEO RECIPES from my RAW Food Revolution series (value $39).

And remember…. RAW FOOD is all about LIBERATION, not LIMITATION!

PS… if you’re not the competitive type but want to show some love, then simply leave a short comment and ‘rate the recipe’ by clicking the stars below the comments box – THANK YOU 🙂

PPS… DID YOU KNOW that you can print this recipe off by simply clicking on the ‘print’ button below the recipe image?

PPPS… DID YOU ALSO KNOW that you can give this recipe a STAR RATING?  Just leave a comment, suggestion or picture in the box below and click on the star rating you think this recipe deserves.  Thank you 🙂

Scott Mathias & Clare DarwishScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the  American Association of Drugless Practitioners (AADP)..  Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘selfhealing’ experience which led him to create his own iLifefoods range of plant-protein healing products.  A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the soon-to-be published ‘Lets Eat RAW’ Vegan recipe book.  Scott  lives in Noosa, QLD with his partner Clare Darwish and his 14yr old Maltese/Shitzu dog ‘Toasti’

In this RAW Vegan Recipe – Tamil Poriyal you can make a tasty midweek curry for your friends and family that contains 100% nutrition.

Most people enjoy the flavours of the orient and this easy-to-make curry will wow your friends AND your tastebuds.  The basic ingredients are, quite simply, shredded coconut, carrots and peas.  Serve on its own or with a simple cauliflower rice… Enjoy!

RAW Vegan Recipe - Tamil Poriyal
 
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Simple and delicious raw, vegan curry. Ideal for lunch or dinner. 100% nutrients. DAIRY-FREE, GLUTEN-FREE. VEGAN.
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 4 Medium Carrots turned into Julienne sticks and diced
  • 1 Good Handful of Green Beans, diced into 1cm pieces
  • Cups of Fresh or Frozen Peas (thawed)
  • 1 Cup of Fresh Shredded or Dried Coconut soaked for 1-2 hrs in water
  • 1 Dsp Mild South Indian Curry Powder – Coriander, Cumin, Turmeric, Ginger, Mustard, Fenugreek, Cinnamon, Cloves, Cardamom, Chilli and Pepper. You can blend all these spices yourself and have fun finding the flavour you most enjoy.
  • Juice from a Lime
  • Splash of Macadamia Oil
  • Red Chillies for Garnish
  • S&P if required
Instructions
  1. Add all the prepared vegetables to a prep bowl along with the coconut and spices.
  2. Blend together and add the lime juice to create a moist mixture.
  3. Serve in a nice white bowl and garnish with the red chillies. TIP Prepare in advance to allow the flavours to infuse.

If you enjoy this FREE recipe, please LIKE and SHARE or leave a comment below – that’s how we grow!

For more delicious RAW Vegan Recipes, subscribe to my list https://scottmathiasraw.com

scott mathias, the gut whisperer,
Scott Mathias CHHP. AADP
RAW Food Advocate & Chef

I‘m a Digestive Health Specialist, RAW Food Teacher and Author living in beautiful Noosa, Australia and teaching globally. At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com

‘m a Digestive Health Specialist, RAW Food Teacher and Author living in beautiful Noosa, Australia and teaching globally. At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com – See more at: https://scottmathiasraw.com/fruits-and-vegetables-diet/#sthash.NnXxWNH2.dpuf
‘m a Digestive Health Specialist, RAW Food Teacher and Author living in beautiful Noosa, Australia and teaching globally. At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com – See more at: https://scottmathiasraw.com/fruits-and-vegetables-diet/#sthash.NnXxWNH2.dpuf

RAW Vegan South Indian Sambar with Fragrant Rice & Fruit Salsa

In response to all the requests on Facebook and the 60+ shares (THANK YOU) I’m happy to share my unique recipe with you today.  I do get inspired when I go to my fridge and see a wide array of fresh, organic fruits and vegetables and one sure-fire way to help others transition from the ‘old world food paradigm’ is to tempt their tastebuds with herbs and spices. Curries are popular all around the world and there’s absolutely no reason why we can create deliciously tasting curry sauces which are UNCOOKED, GLUTEN FREE and a wonderful marinade for our veggies. I hope you enjoy creating these dishes in your own kitchen and would love to hear about your experiences.

South Indian Vegetable Sambar with Fragrant Cauli Rice & Fruit Salsa
 
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A delightfully exotic taste sensation using the aromatic qualities of a South Indian curry blend
Author:
Recipe type: Main
Cuisine: RAW Vegan
Serves: 4
Ingredients
Chop the following into ½ bite size and vary quantities to meet your needs.
  • Cauliflower
  • Broccoli
  • Zucchini
  • Leeks
  • Tomato
  • Coriander for Garnish
Place the above in a prep bowl except for the garnish.

For the Cauli Rice
  • ½ Cauliflower
  • A Good Clutch of Mint
  • 1 Red or Green Chilli
  • Juice from 1 Large Lemon
  • Splash of Macadamia Oil
  • S&P for seasoning

For the Fruit Salsa
  • ½ Ripe Red Paw Paw – diced into medium bite-size pieces
  • 2 Firm Mangoes – diced into medium bite-size pieces
  • 2 Dsp. Organic Desiccated Coconut
  • Juice of 1 Small Lime
  • S&P to taste
Instructions
In your personal blender mix the following:
  1. Can of Nakula Coconut Cream or Milk. If it’s mildly solidified then warm the can in warm water or 10 minutes in the dehydrator. Shake before opening.
  2. ½ a Thumb of Fresh Ginger
  3. Juice of 2 Limes or Lemons
  4. Dsp South Indian Sambar Curry Powder – a blend of Coriander Seed, Besan Flour, Cumin Seed, Black Pepper, Mustard Seed, Turmeric, Fenugreek Seed, Amchur, Mild Chilli, Salt, Cinnamon, Dried Curry Leaves and Asafoetida. If you cannot make or find this blend then find a curry powder that you like.
  5. Tsp Onion Powder
  6. Tsp Mustard Powder
  7. S&P
Blend all the above ingredients and pour over your prepared vegetables. Let vegetables sit for 2-3 hours in your prep bowl before transferring to your serving dish and garnish

For the Cauli Rice
  1. Pulse all the ingredients together to create a ‘rice-like’ consistency.
  2. Reserve some of the lemon juice for finishing.
  3. Garnish with red or green herbs/leaves, a grind of black pepper and the remaining lemon juice.
  4. Serve in a nice bowl.

For the Fruit Salsa
  1. Combine the diced fruit in a prep bowl
  2. Add the lime juice
  3. Add the coconut
  4. Gently stir coconut through the fruit so that it sticks to each piece
  5. Spoon into separate serving bowl
Notes
The bowl of Vegetable Curry, Rice and Fruit Salsa make a great picture and talking point with friends and family alike.

Please feel free to leave a comment or ask a question in the box below.  I’m here to help you!

Raw Food Chef, Digestive Health Specialist, Scott Mathias, scottmathiasraw, iLifefoods, gluten-free desserts, dairy-free desserts, gluten-free, dairy-free
Scott Mathias CHHC.AADP
I‘m a Digestive Health Specialist, Nutritional Cuisine Alchemist and Author living in beautiful Noosa, Australia and teaching globally.  At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com

Using cauliflower as a Pizza Base is a wonderful variation on the norm – using nuts and seeds etc.  This is a delightfully fragrant, spongy base that will have the family crying out for seconds.  TIP:  Serve straight from the dehydrator if you like your food slightly warm and top with a freshly-made tomato sugo (sauce), marinated mushrooms, sundried tomatoes, olives and a generous sprinkling of nut ‘parmesan-type’ cheese.

Pizza Tuscana with Cauliflower Base - Raw Vegan Recipe
 
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RAW Pizza base using cauliflower is a different take on the seed based version. Simple, tasty and popular. Vegan, Gluten and Dairy Free.
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
BASE:
  • 1 Whole Med. Sized Cauliflower trimmed and chopped into pieces
  • 1 Cup of Nut Parmesan Cheese (¾ cup of macadamia nut fines blended with ¼ cup of nutritional or savory yeast, a grind of black pepper – also keep some back for topping)
  • ¼ to ½ cup of Flax Meal (ground Linseeds)
  • S&P to taste
  • Squeeze of lemon or lime juice
TOPPING:
  • 4 Lge. Vine Tomatoes –hold a ½ back for topping
  • 1 Cup of Sundried or Semi Dried Tomatoes
  • 1 Clove of Garlic
  • ½ Red Bell Pepper –hold 2 dsp. back for topping
  • 1 Dsp. Olive Oil
  • 1 Cup of your favourite Olives
  • 1 Tsp. Mixed Italian Herbs
  • 7 Fresh Thyme Stems or fresh Basil
  • S&P to taste
Instructions
For the base:
  1. Blend these ingredients in your food processor using the lime juice to create a firm but pliable mixture with the cauliflower pieces 1-2mm in size.
  2. Using a stainless steel spatula spread the mixture into a circle on your teflex paper if you are using a dehydrator or baking paper if using your oven.
  3. Turn your dehydrator to 145F and let run for 1hr and then turn back to 115F.
  4. As soon as the base starts to firm up it’s ready to be turned over.
  5. Continue to dry in dehydrator for another 5-6hrs and the oven 3-4hrs. Avoid making it too dry.
(Oven users – open the door, get the temp to just 50C with the fan on).
For the topping:
  1. Blend the tomatoes, sundried tomatoes, bell pepper, garlic, oil and mixed herbs until a rich and smooth sauce consistency is achieved.
  2. Add more sundried tomatoes to make it richer if necessary.
  3. Once the base is dried, spread the topping sauce around it, covering the surface area completely to a ½ cm thickness.
  4. Place the base back in the dehydrator for another hour so that the sauce dries and consolidates.
  5. Arrange the rest of the toppings on your pizza base.
  6. Finish off by sprinkling with more nut Parmesan and adding the sprigs of thyme or basil and serve.

 

Scott Mathias CHHC.AADP
Scott Mathias CHHC.AADP

I‘m a Digestive Health Specialist, RAW Food Chef and Author living in beautiful Noosa, Australia and teaching globally. As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com/raw-food-recipe-mushroom-stroganoff/#sthash.r6yfpOht.dpuf

Sometimes I get old world hankerings for comfort food.  I don’t dive for the potato crisps or wine any more.  Instead, I create something deliciously ALIVE !!

My trick is to ‘think’ it through, looking at an image of cooked food and seeing how I can replicate the dish entirely uncooked and RAW.  So here is my take on Mushroom Stroganoff which I know you will enjoy.

5.0 from 6 reviews
Mushroom Stroganoff
 
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This used to be one of my most favourite cooked dishes. Now through the wonders of new found awareness and imagination I have created a fully RAW stroganoff recipe which, frankly, you would not know was made with 100% plant ingredients with no cooking.
Recipe type: Main
Cuisine: RAW Food
Serves: 4-6
Ingredients
  • 2 Cups of Button Mushrooms sliced
  • 1 Clove of Garlic
  • ½ White or Red Onion
  • ½ Cup Olive Oil
  • ¼ Cup Shoyu Soy Sauce
  • ½ Cup Semi/Sun Dried Tomatoes
  • Juice of 2 Lemons
  • ½ Cup of Soaked Cashew Nuts
  • 1 Cup of Coconut Cream (I prefer Nakula brand)
  • ¼ Cup of Chopped Parsley
  • S&P for taste
  • 1 Med Cauliflower broken down into florettes
  • Juice of 1 Lime
  • Dash of Olive Oil
  • S&P
Instructions
  1. First put the sliced mushrooms into a bowl and add the olive oil, shoyu sauce and juice of 1 lemon along with ½ tsp. of desert salt and a good grind of black pepper. Leave them immersed for an hour or two until fully marinaded.
  2. In your Vitamix/Thermomix or vertical blender add the cashew nuts, coconut cream, garlic, onion, juice from one lemon and the semi-dried tomatoes. Blend thoroughly. Add salt to taste. Add also a dsp. equivalent of the marinade, which will give the sauce a rich ‘reduced’ appearance.
  3. Now strain off the mushrooms into a separate prep bowl and pour in the creamy liquid. Fold in the mushrooms. If you have some of the cream left then keep that aside and use as a mayo base for salads etc. Set aside for 15 minute to let the creamy flavours infuse through the mushrooms.
  4. Drop the florettes into your food processor and pulse to a rice consistency. Add the lime juice, dash of oil and S&P to taste.
  5. Spoon off the rice into a nice serving dish and ladle off the stroganoff mixture and top off with parsley, finishing with a drizzle of oil and a grind of pepper.
  6. This is a hearty old fashioned meal which will warm the cockles of any open heart!!
Notes
You can also mix the freshly chopped parsley and mix it in with the mushroom sauce otherwise use as a garnish.
Scott Mathias CHHC.AADP
Scott Mathias CHHC.AADP

I‘m a Digestive Health Specialist, RAW Food Chef and Author living in beautiful Noosa, Australia and teaching globally. As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom.

In recent days we have heard horrific stories about people choosing to remove body parts before they become infected with cancer rather than experience even the ‘potential for disease’. Just beggars belief that someone would be so detached from their body and soul to even consider something like removing breasts.

The latest act of insanity is men deciding to hack out their prostates for fear of cancer.

Preemptive surgery is the medical industry’s new money spinner!!

Guys, once your prostate is gone you will NEVER ever be able to ejaculate again. Gone. Finito. Kaput!!

So what about a Preemptive diet? Ignorance is no longer an excuse for chronic illness.

Proper diet is the answer for both breast and prostate health.

The prostate cavity is a repository for acid build-up arising from eating sub-optimal food, hence rising PSA levels as the tiny gland gasps for life.

A RAW plant-based diet reverses the acid content contained in the cavity which feeds the gland.

Last night, I made RAW Spaghetti and No-meatballs. They were so authentically true in appearance and taste to the wheat and animal based version that you’d have to have lost all your senses to detect a difference. This was 100% miraculously RAW with the same tastes and sensual responses one might have with the ‘old form’.

RAW No-Meat Balls & Spaghetti

I guess this is what is called the ‘darkness before the dawn’ in ‘understanding and awareness’. Perhaps the old scientific maxim ‘latent heat of fusion’ – it always gets colder before the ice melts or the sun rises. The darkness in this case is unimaginable levels of pure ignorance which to those of us practicing awareness find totally unfathomable.

I highly recommend a ‘preemptive diet’ over an act of personal biological medi-piracy. It’s easy and shows great personal responsibility, as opposed to be just being plain bloody dumb.

Check out the recipe below and you will be amazed!!!

Recipe follows:

 

 

RAW Vegan Food. Pre-Emptive Diet over Preemptive Surgery!!
 
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A simple and delicious RAW Vegan alternative to Spaghetti and Meatballs!!
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
For the No Meatballs combine the following
  • 2 large Portobello Mushrooms
  • ½ Red Bell Pepper
  • ½ Red Onion Chopped
  • 1 Cup of Chopped Pumpkin
  • ¼ Cup of Chopped Walnuts
  • ¼ Cup Ground Flax Meal
  • A good Slosh of Shoyu soy sauce
  • A grind of pepper
Tomato Sauce
  • 4 Lge Vine Ripened Tomatoes
  • 1 Cup of Chopped Semi Dried Tomatoes
  • ½ Red Bell Pepper
  • 3 Cloves of Garlic
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • Small Clutch of Fresh Basil
  • Dash of Agave or a Tbsp of Coconut Palm Nectar
  • Dash of Macadamia Oil
  • Salt and Pepper to Taste
Spaghetti
  • 3 Lge Zucchini (peeled)
Instructions
No-Meatballs:
  1. Blend the ingredients in your food processor and add extra Shoyu or sea salt if required to taste. Form into small balls and dehydrate for 3-4 hours on 115F -45C. Set aside until ready to use.
Tomato Sauce:
  1. Blend all the ingredients in your Vitamix or adjust quantities and use your Tribest personal blender.
Spaghetti:
  1. Run zucchini/courgette through your GEFU or tabletop Spiraliser. Add the Juice of a lime to provide a real flavour boost and to soften the texture of the vegetables. Serve into a prep bowl.
  2. Add the Tomato Sauce and as many of the balls as you need to feed you and your guests. Mix everything thoroughly then place in your dehydrator or a warm oven (less than 50C for about 10-15 minutes to warm the mixture through.
  3. Serve onto warm plates and top off with some Nut Parmesan (Macadamia or Brazil Nut fines mixed with Nutritional Yeast and Pepper - make up a jar and always keep handy in your fridge).