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Red Plum & Padre de Pimiento Salad

At this time of the year, plums are plentiful as are sweet chillies – Padre De Pimiento’s – are available in abundance.

Now these Padre De Pimientos are also known as the Roulette Chilli because one in every 12 is hot but acceptable even to the untrained chilli palate.

With the plum combination the tastes are amazing.  You may also use cherries, which also provide a sweetness against the backdrop of the savoury chillies.

This salad combination is a real winner with family and guests.

Red Plum and Padre de Pimiento Salad
 
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A great dish to prepare when these padre de pimiento chillies and plums are in season, wherever you are in the world. GLUTEN FREE, DAIRY FREE Raw Vegan Recipe
Recipe type: Lunch
Cuisine: Italian
Serves: 4
Ingredients
  • 2 Cups of Red Plums stoned and sliced
  • 5 Green Padre De Pimentos – sliced crosswise with seeds intact
  • 2 Spring Onions – sliced
  • ¼ Cup of Pine Nuts
  • Olive Oil
  • Juice of 2 Limes
  • 1 Dsp. Apple Cider Vinegar
  • S&P
Instructions
  1. Mix the plums and chillies in a prep bowl
  2. Add the sliced spring onions and the pine nuts
  3. Sprinkle with olive oil, lime juice and apple cider vinegar
  4. S&P to taste
  5. Toss ingredients together and transfer to a serving bowl

This is just a sample of the simple, easy to make, delicious and most importantly nutritious raw vegan recipes that you can make at home.

Want more recipes?  Download 7 Complimentary Recipes when you sign up for the first 3 Chapters of my book ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’

SPECIAL OFFER!!  

30 Fast and Easy Raw Vegan Recipes inc 30 downloadable Menu Guides – CLICK HERE for more info!  ON SALE NOW  – ONLY $19.99 (save $20!!)

Feel free to leave your comments or ask your questions about a raw vegan diet below  – I’m here to help you!

Red Plum & Padre de Pimiento Salad – back to top
Scott Mathias - Digestive Health Specialist and Nutritional Cuisine AlchemistI‘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.

“Funghi con crema alle erbe selvatiche” – Mushrooms with wild herb cream

Another popular raw mushroom dish from our Tuscan Celebration Menu this month.  All dishes presented on this site are gluten and dairy free.

Mushrooms with Wild Herb Cream - Raw Vegan Recipe
 
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A delicious take on the ever-popular Italian food. All dishes are uncooked and use the finest organic or spray free fruits and vegetables. Dairy free, gluten free.
Recipe type: Starter or Main
Cuisine: Italian
Serves: 6
Ingredients
Mushroom Marinade
  • 12 Med. Size Swiss Brown or Portobello mushrooms bases trimmed and marinated 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
Wild Herb Cream
  • ½ Cup of RAW Cashews – soaked for 3-4hrs
  • ½ Cup of Macadmia Fines – finely chopped macadamia nuts
  • 1 Garlic Clove
  • Juice from 2 Limes
  • 2 Tsp. Fresh Thyme leaves and as many whole fresh pieces of thyme as you have mushrooms for garnish
  • 1 Dsp. of Olive Oil
  • S&P to taste
Instructions
  1. Blend the WHC ingredients and adjust flavours to suit your taste by adding extra of anything based on your preferences.
To serve
  1. Remove the mushrooms from the marinade 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. Finish off by adding the thyme pieces as the garnish.
  5. Splash some olive oil over the top along with an additional grind of black pepper.

 Mushrooms with Wild Herb Cream – Raw Vegan Recipe

Feel free to ‘LIKE’ this recipe or leave a review to encourage others to try this and other delicious and nutritious raw food recipes.

Raw Food Chef, Digestive Health Specialist, Scott Mathias, scottmathiasraw, iLifefoods, gluten-free desserts, dairy-free desserts, gluten-free, dairy-freeI‘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.

 

 

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

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).