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Hemp Seeds, Corn, Spicy Coconut Flakes & Hazelnuts

With so many people looking for ways to add hemp seeds into our daily food, this vegan salad recipe using hemp seeds, corn, spicy coconut flakes and hazelnuts will make you very popular with your non-vegan friends. This fab 100% raw wholefood plant based recipe is just one of 80+ recipes in my RAW Vegan Meals Recipe book, which contains a whole range of healthy plant based recipes for breakfast, snacks, lunch and dinner.

Fresh corn is available almost all year round now and the fresher the better. This dish is high in protein and good fibre and can be eaten on its own or as an accompaniment to your main meal.

hemp seeds corn spicy coconut flakes hazelnut salad scottmathiasraw.com

Ingredients for Salad:

2 medium corncobs, kernels removed

125g (4oz) hulled hemp seeds, soaked for 2 hours

60g (2oz) spicy coconut flakes

60g (2oz) raw hazelnuts, coarsely chopped

2 shallots or spring onions, finely chopped

1 lime, juiced

Ingredients for spicy coconut flakes:

500g (16oz) coconut flakes (available from your health store)

60ml (2 fl oz) wheat-free tamari

1/8 teaspoon smoked paprika

1/8 teaspoon cardamom

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper

Ingredients for nut parmesan garnish:

259g (8oz) finely crushed macadamia or brazil nuts

2 dessertspoons nutritional yeast

1 teaspoon chopped chives, for garnish

salt & pepper to taste

You may also use cashews to make nut parmesan

Method for spicy coconut flakes:

  1. Thoroughly mix all ingredients together until the coconut flakes are thoroughly coated.
  2. Place on a dehydrating tray (or baking paper on baking tray) and dry for 3-4 hours until the flakes are crisp and dry. If you are using your oven as a dehydrator then set temp on lowest possible, with fan on and door open and expect drying time to be halved. Either way check periodically, turning and mixing through the ensure continuity of drying until nice and crisp.

Method for finished salad:

1.Thoroughly combine all the salad ingredients.

2. Combine the nut parmesan ingredients and sprinkle over the top of the salad with the chives to complete the taste experience.

ENJOY!

Copyright Scott Mathias 2019

Scott Mathias is a Certified Holistic Health Counsellor, Gut Whisperer and Author.

Vegan Waffles Made With Almond Meal or Pulp

One of our most popular breakfast dishes Vegan Waffles made with Almond Meal or Pulp.  Vegan waffles with cashew cream and fresh fruit.

As we make our own fresh almond milk every day, we tend to have loads of almond meal or pulp left over, so what do you do with it?  First of all… it does FREEZE very well so don’t throw it away.  You can make waffles and waffle base fruit baskets of course!

More people are making their own Almond Milk and it’s so easy to do and a lot less expensive than store bought almond milk.  It also removes the need for preservatives that cause lots of digestive problems for many people.

Here’s our recipe for a simple way to use up the leftover meal PLUS the almond milk recipe is also included so there’s no excuses.

Vegan Waffles with Cashew Cream

Vegan Waffles Made With Almond Meal
 
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Delicious and easy vegan recipe that everyone will love. Great at Christmas time when you can add even more spices to give that Christmassy taste and smell and great to eat throughout the rest of the year. This is one of our best sellers and we're always being asked for the recipe. Are you ready?
Recipe type: Dessert
Cuisine: Vegan Desserts
Serves: 32
Ingredients
Almond Milk Recipesweet waffles made with almond meal or pulp
  • 2 cups of almonds soaked overnight or for at
    least 8 hours - almonds will double in size and
    become 'activated'
  • 4 cups of filtered or spring water
  • Dates of vanilla essence to sweeten (optional)
Waffle Recipe
  • 4 cups raw cashews
  • 4 cups damp (not wet) almond pulp
  • 1.5 cups/160g coconut sugar
  • 1 cup almond milk
  • 6 Tbs psyllium
  • 3 Tsp cinnamon
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 1 cup sultanas or currants (optional)
Instructions
Almond Milk Recipe
  1. Blend the soaked almonds and water in a vitamix or high speed blender
  2. Pour milk through a nut bag or fine gauze
  3. Milk can be stored in glass bottles in fridge for 2-3 days
  4. Remaining pulp can be stored in the freezer until required (remove from freezer and allow to defrost for 30 mins before using in the waffle recipe.
Waffle Recipe
  1. Finely grind the cashews in a food processor
  2. Add almond pulp, coconut sugar, almond milk, psyllium, cinnamon, vanilla essence and salt
  3. Process into a smooth dough
  4. Hand mix in the cup of sultanas or currents (optional but recommended)
  5. Press into silicon mold to shape
  6. Dehydrate for 3 hours then gently upturn out of molds and dehydrate for another 5 hours until firm but not too dry.
Notes
TIP: Silicon molds are safe, cheap and easy to use. Perfect for use in dehydrator or freezer. You can buy them online for pennies from several sources including Aliexpress.com

One of our customers ordered 14 of our sweet waffles which she intended to use for breakfast on Christmas morning instead of greasy, fat-filled croissants.  This was because one of her guests is coeliac and she wanted everyone to feel included rather than excluded – nice gesture!

So there you have it… vegan waffles with cashew cream.  Another great free recipe that will help you try new healthier plant-based options as an alternative to the more common, unhealthier foods.  For more plant based recipes like this, check out our recipe books “Let’s Eat Raw” and “Raw Vegan Meals”

Enjoy!

Raw Vegan Meals Recipe Book Is Out Now

My second raw vegan recipe book “Raw Vegan Meals” is now on the bookshelves and I’m excited!

PJP_4053Daikon Sushi, Cauliflower Rice, Avocado, Mock Tuna, Creamy Wasabi, Mayo and Pickled GingerPJP_4825PJP_4848PJP_4731PJP_4139PJP_4797It was a great thrill for me to receive a call from my publisher last August asking me to write a second recipe book.  “No problem” was my response, since I was already working on some new raw vegan recipes for our then soon to open GoVegan Deli here in Noosaville.

Clare soon brought me back down to earth when we realised that the copy deadline would coincide with the opening of Australia’s first GoVegan Deli (yes, there will be more)!

I began to juggle my diary to try and make time for writing the book, at the same time dealing with shop designers, contractors, equipment manufacturers, finding suitable staff and financing a project that we had only just decided on a few weeks’ earlier.

We hardly had time to draw a breath never mind pull off the opening of a brand new store and come up with 88 new raw vegan meals.  To say we were unprepared would be an understatement !

Fast forward to mid December and, whilst catering for our ever-growing customer base in the Deli, we also had to make room for the photo-shoot.  This meant preparing the dishes in our brand new commercial kitchen and transporting it all the way upstairs to the living room to be stylised and photographed…. phew!

Here we are in April, and the book has just arrived on our shelves and it’s selling FAST!

I am amazed at what’s been achieved and wonder if, had I known in advance all this would be happening, would I have achieved so much in 6 months.

As we continue to go from strength to strength, we are extremely grateful for all the support we’re receiving from friends, family, employees and of course our wonderful customers and subscribers.

Next up :

  • Brand new GoVegan Deli website (in May 2016)
  • 30 New grocery lines available to buy in-store or online.
  • Delivery service coming soon to Noosa – visitors can pre-order online and have a hamper of fresh, organic, vegan meals and drinks delivered to their resort or hotel.
  • Educational programmes with key speakers on all things vegan and healthy.
  • RAW Food workshops for busy mums.

From personal health to animal rights and concerns about the health of our planet, we’re forging ahead to bring as much information as possible through our various online platforms, to help you and yours, benefit from our own experiences in the raw and vegan movement.

We’d love to see you in the deli where you can enjoy a light breakfast, lunch or afternoon tea in our Atrium.  You can also purchase your favourite vegan foods to go and get a signed copy of the new recipe book (if I’m around when you visit.)  Or you can order online right now.  Go here for more details.

For those further afield, simply copy and paste the ISBN number into google to find your local online retailer.  IBSN 9781742578545.

Watch out for my next update when I’ll be announcing the official book launch and presenting the new GoVegan Deli website.

scott mathias weight loss imageScott 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 ‘self healing’ 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 acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare Darwish.

 

If you have ever wondered why so many RAW Vegan’s have smiles on their faces, it’s because they enjoy some of the most amazing flavours that nature can throw at them.

Take this Garlic Cashew Mayo/Aioli for example – once you pre-soak the cashews for 2-4 hours, you have the basis of a creamy, garlic aioli or mayonnaise – and because of the lemon juice and olive oil, it keeps well in the refrigerator.  Once you try this, you’ll never choose store-bought mayo again.

5.0 from 1 reviews
5-Minute Vegan Garlic Aioli To Live For
 
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A super creamy garlic mayonnaise or aioli that's loved by vegans and vegetarians. DAIRY-FREE, GLUTEN-FREE and EGG-FREE.
Recipe type: Sauces and Dips
Cuisine: International
Serves: 300ml
Ingredients
  • 1 cup of unsalted cashews (soaked for 2-4 hours)
  • 3 tbsp of lemon juice
  • 1 tbsp of apple cider vinegar
  • 2 garlic cloves (crushed)
  • ½ shallot
  • ½ tsp salt (I use a high magnesium/low sodium salt from Lake Deborah
  • ½ cup of filtered water
  • 5 tbsp of cold pressed olive oil
  • 1 tsp wholegrain organic mustard
Instructions
  1. Drain the cashews and rinse thoroughly.
  2. Place all the ingredients except the olive oil and mustard, into a high-power blender.
  3. Blend until creamy and smooth.
  4. With the blender running slowly, pour in the olive oil.
  5. Add the mustard and pulse until incorporated into the aioli.
  6. For a thinner mix, add more water and oil until the desired consistency.
Notes
Allergy advice: You can use avocado instead of the cashew nuts .

Credit:  The Unbakery by Megan May

Use this mayo on it’s own or as a base for any creamy dip by adding your favourite herbs, chilli or spices.

If you’re enjoying these recipes, feel free to share with your friends and please leave a comment below.  We love reading your comments.

#healthyliving #veganrecipes

Wraps are extremely versatile and easy to make.  Enjoy this variation to my Cauliflower and Zucchini or Corn Wraps from “Let’s Eat Raw” raw vegan recipe book.  All recipes are meat, wheat, dairy, processed foods and sugar-FREE.

Tomato & Paw Paw Asian-Sushi Wraps
 
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Looking for a unique way to ‘wrap’ tasty food? Well here is an entirely healthy 100% plant based option free of wheat products. Do a bunch of them and once they are dried put them in an airtight bag to use them throughout the week. GLUTEN and DAIRY FREE!!
Recipe type: Starter
Cuisine: Asian
Serves: 2 lge portions
Ingredients
Equipment:
  • Personal blender and dehydrator – if you don't have a dehydrator, use a fan oven 50c and leave door ajar.
To make 2 lge wraps (modify volume to make more)
  • ¼ ripe yellow or red paw paw (papaya)
  • 1 whole lge red tomato
  • ¼ cup sun or semi-dried tomatoes
  • 1 tsp dried Italian herbs or dried spices of choice
  • ¼ tsp desert or sea salt
  • ¼ tsp of ground pepper
Filling of your choice:
  • Sliced vegetables – cucumber, spring onion, red bell pepper, avocado, seasoned cabbage etc.
Cream Sauce:
  • ½ cup of raw cashews
  • ¼ cup of coconut cream
  • ¼ cup of sliced ginger
  • ½ dried kafir lime leaf
  • ¼ tsp galangal
  • ½ tsp chopped coriander
  • Juice of ½ lime
  • 1 clove of garlic
  • S&P to taste
  • Or add spice to the cream mixture of your choice.
  • Tomato & PawPaw Sashimi by Scott Mathias
Instructions
  1. Combine ingredients in personal blender and blend until smooth. Taste test and add extra salt if required. Remember you are making a savoury wrap from what essentially are quite sweet.
  2. On heat-proof paper place ¾ of the mixture and using a stainless steel spatula, smooth square to around 2 cm thick. Do the same again until the mixture is used up. You can vary volume by adding more or less paw paw or tomato.
  3. Place the trays into your dehydrator and set to 45C for 4 hours. Turn after 2 hrs by flipping sheet face down and peeling off onto another sheet. If you are using an oven then set the temperature to as low as the light will tolerate, usually 50c, turn the fan on and open the oven door.
  4. Turn after 2hrs and gradually dry down until the mixture becomes a semi crisp sheet. If you over dry then it makes it difficult to roll. Ovens will dry faster so reduce drying time by half. Once they are dried, set aside ready for use.
For the sauce:
  1. Blend all the ingredients in your personal blender until a thin creamy texture is achieved and season to taste.
For filling:
  1. Place one of the dried wraps onto a flat surface and line up vegetables of choice about 8-10cm from the edge closest to you.
  2. With your fingers on either side simply roll the wrap and contents up.
  3. Slice individual portions and assemble on a nice serving plate topping off with the Asian flavoured creamy sauce.
  4. Garnish of coriander or parsley.

Scott Mathias, Clare Darwish @ Noosa International Food & Wine FestivalScott 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 ‘self healing’ experience which led him to create his own 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 acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

We had a friend drop by this week for lunch and although he’s not vegan, he was looking forward to some tasty raw food.  What he didn’t expect was to be eating a Raw Vegan Pepperoni Pizza.

This is one of our favourite meals and is very easy to make.  Make several bases and keep in an airtight container in the fridge.

The bases also make great flour-free ‘wraps’, so play around with this recipe.  Add flax seeds for a crunchier base.  Design your own base ingredients eg fresh coconut meat can be purchased from the freezer section of a good health food store/crocery.

Raw Vegan Pepperoni Pizza
 
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GLUTEN-DAIRY-WHEAT FREE Pizza suitable for Vegans and Vegetarians. No cooking required. Just bring your favourite wine and a good appetite! Vegetable pizza bases can be made in advance and store well in airtight container in the fridge.
Recipe type: Anytime Food
Cuisine: Raw Vegan
Serves: 2
Ingredients
Base
  • ½ Cauliflower split into florets
  • 2 Zucchini or Courgette (peeled)
  • ¼ cup Flaxmeal
  • ½ tsp Lake Salt
  • Freshly Ground Pepper
  • TIP: You can use fresh coconut meat for the base as well. Be creative.
Tomato Sauce
  • 1 Cup of Semi-Dried Tomatoes
  • 2 Whole Tomatoes chopped
  • 1 Clove of Garlic
  • 1 Tsp Mixed Italian Herbs (fresh herbs can also be used ie oregano and basil)
  • Salt and freshly ground pepper to taste
Quick Cheese
  • 1 Cup Raw Cashew Nuts
  • ¼ - ½ Cup Water
  • Juice of 1 Lemon
  • 2 Dessertspoons of Nutritional Yeast
  • Salt and freshly ground pepper to taste
PepperoniRaw Pepperoni by Scott Mathias Raw
  • ¼ Cup Ground Almond Meal/Flour
  • ¼ Cup Dehydrated Mushrooms
  • ½ Cup Ground Flaxmeal
  • 1 tsp Garlic Powder
  • 2 tsp Mixed Italian Herbs
  • 2 tsp Onion Powder
  • 1 Dessertspoon White Sesame Seeds
  • 1 Red Bell Pepper
  • 1 Cup Semi-Dried Tomatoes
  • Salt and freshly ground black pepper to taste
Topping
  • 2 Medium sized Mushrooms - sliced
  • 6 Olives
  • Fresh basil leaves
  • ¼ Bell pepper - diced
Instructions
Base
  1. Put the cauliflower florets, zucchini and flaxmeal into a blender.
  2. Blend until pureed - no need to add water as vegetables already moist
  3. Pour onto a teflex or silicone sheet - Use baking paper if you don't have these
  4. Shape into a circle approx 3mls thick. You can make thinner or thicker, to your personal taste
  5. Place in dehydrator at 45 degrees and for 2-3 hours turning half way
Pepperoni
  1. Add all the ingredients together in a Vitamix or blender and blend for about 15-20 seconds or until you achieve a rough mixture.
  2. Using a small food form, spoon mixture into circles on a teflex/silicon sheets or baking paper
  3. Dehydrate for 4-6 hours turning frequently.
  4. TIP: If using a fan oven at 50c, reduce drying time by half
Tomato Sauce
  1. Combine all ingredients in a vitamix or small blender and blend for a few seconds until thick tomato sauce is achieved
Quick Cream Cheese
  1. Blend all ingredients until smooth cheesy sauce consistency is achieved
  2. Check taste and adjust seasoning if required.
Topping
  1. Spread some of the Tomato Sauce onto your Pizza base
  2. Drop or spread portions of the creamy cheese sauce on top
  3. Add vegetables of your choice to decorate your pizza and remember to top off with your deliciously tasty and healthy raw pepperoni pieces
  4. TIP: Add any other vegetables of your choice eg artichokes, asparagus, onions etc.
  5. ENJOY!

 

As with all things new, practice makes perfect.  It’s really difficult to spoil a raw vegan recipe.  These instructions are just a guide. REMEMBER… you are using fresh ingredients so taste as you go and made adjustments to suit your own personal preferences.

If you’d like more free recipes, just click here and watch the videos and/or download the pdfs (no signup required).

Scott Mathias & ToastiScott 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 ‘self healing’ 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 acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

 

7 FREE Recipes below – Feeding a child who suffers from gluten – wheat or lactose – dairy intolerances is as easy as ABC. Simply provide nutritious alternatives which fill the gap and the tummy at the same time.

13013677-boy-holding-hands-on-his-stomach-over-white-background-painI grew up with these intolerances and had to find my own way through the ‘food minefield’ suffering from chronic reflux, bloating and gut issues much of my life and only to STOP when I did two things:

1. Self-Healed my gut issue using 100% natural means – 1 flat teaspoon of green papaya powder after my main meal of the day.

2. Began eating other food alternatives free of those two offending proteins and food which supported my gut function.

Let me explain the reasoning behind #1. After a near death experience when the contents of my stomach emptied back into my lungs when I was asleep, I was forced to find out why I nearly died. Simply by being pushed hard enough to change the way I ate and lived, I googled something and these words appeared.

1. Inability to break down proteins” – the cause of my 45 years of anguish which no medical person even came close to explaining to me.

2. Protein Malabsorption” – my gut muscles had more or less atrophied. I was suffering from a form of paresis –  dysfunctional gut muscles.

3. Proteolytic Enzyme” – a naturally occurring enzyme which helps to break down proteins (there is protein in all food – more or less) and relieve stress on the gut muscle. In other words a catalyst supporting the gut muscle not unlike a band on a footy player’s thigh. It occurs in green papaya powder and pineapple in the form of papain and bromelain, respectively.

So after I began using some green papaya which I obtained from India (and now grow pesticide free and process here in Queensland, Australia) I noticed an instant response to my reflux and other symptoms. After a year they had all but gone.

#2 At the same time I changed the food I was eating, refining my options, ensuring I still had the sweet, sour, salty, savoury,creamy and crunchy eating experience.

I found easy to prepare bread and milk alternatives. I found ways to have a nutritious breakfast which helped both with my elimination and giving me a head start to the day.

Here are the 7 FREE Recipes I promised you at the start of this article. Click on the image and select anyone of the recipes. Hit the ‘Click here to watch video’ on the complimentary recipes page and also download a .pdf to each recipe if you’d like to keep the recipe handy.  Master the art of thinking ahead for your child’s sake too. The best time to make the seed bread is Sunday afternoon and keep in an airtight container in the fridge for the rest of the week. I make cashew milk as I need it each day and let the nuts soak to remove the need for straining through a nut bag. TIP: Almond milk needs straining and tends to go off faster than Cashew milk. The making principle is the same. Just decant into a glass bottle if making ahead and it will last for up to seven days in the fridge.

7 Solutions To Beat Hunger in Gluten & Dairy Intolerant Kids

My best advice to parents of kids suffering from wheat and dairy intolerance is to seek natural whole plant based alternatives. Steer away from so-called gluten free breads or anything processed which says it’s gluten free. The wee tummy is under so much pressure the idea is to give it a hand up with its functional healing and then follow through with ‘kind food’. Don’t forget you can get more recipes here on my website and also from my hardcopy print of Let’s Eat RAW Recipe book

Feel free to leave a comment or question below!!

Please Send Me More Health Tips And Tasty Recipes

SMRheadshotScott 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 ‘self healing’ 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 acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare Darwish.

Chocolate Carrot Mud Cake combines two popular favourites with many people … CHOCOLATE and CARROT!!

Here’s a delicious new recipe that I’ve prepared for our growing list of Online Class members.  I’m hoping this will tempt you to JOIN OUR CLUB as I have a tremendous list of new clean, green, vegan recipes as well as old favourites from my first book “Let’s Eat Raw“.  All recipes are gluten-free, dairy-free and free from processed foods and white sugars.  ENJOY!

Chocolate Carrot Mud Cake
 
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A quick and easy Mud Cake that everyone will enjoy, combining Chocolate Cacao and Carrots!! GLUTEN FREE and DAIRY FREE which leads to worry free indulgence.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4-6
Ingredients
BASE
  • 2 cups of Pecans
  • 2 Medium Carrots (grated)
  • 6 Medjool Dates (stones removed)
  • ¼ cup raisins
  • ⅓ cup Coconut Palm Nectar
  • ⅓ cup Raw Cacao
  • ⅓ Cup Carob Powder
  • 200 gm Desiccated Coconut
  • 2 Tbsp Flaxmeal
  • 1 Tsp Vanilla Essence
ICING
  • 2 Avocados
  • 2 Tbs Coconut Oil
  • ½ cup Coconut Palm Nectar
  • ½ cup Cacao Powder
  • ½ Tsp Vanilla Essence
Instructions
BASE
  1. Place nuts and carrot into food processor and blend thoroughly.
  2. Add remaining ingredients and blend again until firm, dough-like consistency
  3. Place mixture into a round food form or small cake tin
  4. Set aside in freezer for 20-30 mins to firm up
ICING
  1. Using a food processor, blend all ingredients until smooth
  2. Taste as you go and add more sweetener if required
  3. Remove cake from the food form or cake tin and, using a flat knife, spread the chocolate icing over the top and sides.
Notes
You can give this a smooth or a rough finish. Get creative. Garnish with edible flowers or fresh fruit or just serve as it is.

Let's Eat Raw - Scott MathiasScott 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 ‘self healing’ 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 acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare Darwish.

This spicy Veggie Wrap is a big hit!

My Let’s Eat Raw recipe book continues to be received enthusiastically around the world. Recipes and ingredients so simple, yet brilliantly tasty.

“I made your vegetable wraps with dipping sauce as part of a healthy ‘baby shower lunch’ today. They went over well. Tomorrow night’s sauce is ready for zucchini vegehetti. Love that spiraliser too! Thank you.”  Deb Scraps

Sweet & Sour Veggie Wraps
 
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Wraps are hugely popular and convenient. Here's Scott's version of a Spicy Wrap using Vegetables GLUTEN-FREE, DAIRY-FREE
Recipe type: Brunch
Cuisine: Raw Vegan
Serves: 2
Ingredients
  • 1 choko or zucchini/courgette, julienned and soaked in limejuice
  • ½ red bell pepper (capsicum) diced
  • 2 spring onions (scallions) peeled
  • ½ small cucumber, diced
  • 2 medium tomatoes, diced
  • ½ kaffir lime leaf, vein removed, and leaf finely chopped
  • 2 tbs lime juice
  • salt and freshly ground flat pepper, to taste
  • green leaves such as lettuce, spinach, kale, collard or chinese cabbage (choose leaves without too many veins)
Dipping Sauce:
  • 1 garlic clove, crushed
  • .5 cm fresh ginger, peeled
  • ¼ macadamia oil
  • ⅛ cup Nama Shoyu (organic, fermented light soy sauce)
  • 1 red chilli
  • 2 tsps Agave (add more to taste)
  • Juice of 1-2 limes
  • salt and freshly ground black pepper to taste
  • ¼ cup coriander, chopped (for garnish)
Instructions
  1. Combine the chokos or zucchini, shallots, cucumber, tomatoes, kaffir lime leaf, coriander and lime juice in a bowl.
  2. Mix to combine and season with salt and pepper. Set aside.
  3. Remove the veins from the greens so that the leaves fold easily and begin to fill the leaves with diced vegetables from the end of the leaf closest to you.
  4. By doing it this way it will roll up easily.
To make the sweet and sour dipping sauce:
  1. Blend the ingredients in a blender until smooth.
  2. Taste and adjust the seasoning.
  3. Serve in small diping dishes alongise the wraps.
  4. Garnish with coriander.
Serves 2

For this and 79 more easy-to-make raw vegan recipes, check out my Let’s Eat Raw recipe book here!  GREAT Christmas Present IDEA!!

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Good Health!

Scott

Let's Eat Raw - Scott Mathias
Scott Mathias CHHP. AADP
RAW Food Advocate & Chef

Scott 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 ‘self healing’ 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 acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare and his 14yr old Maltese/Shitzu dog ‘Toasti’.

The Winner of our first midweek challenge is….. (drumroll)….  CINDA PLOWMAN

Thank you to everyone who took part in our very first ‘midweek challenge’ and a huge THANK YOU to Cinda for sending in this story and her very creative pictures…

“The journey of raw is always pleasantly surprising!

As former chocolate addict giving up processed refined chocolate has always been challenging – until I discovered the Rawesome chocolate experience! I have been making my own raw praline chocolates that dance with your taste buds in a luscious way!

When I received this mid week challenge I felt excited to participate, as I have never used avocado to make a dessert or experienced a raw mousse.
raw vegan chocolate mousse dessert Chocolate Mousse The response was disbelief that this little wonder was full of rich goodness that nourishes the body and is guilt free! The velvety, creamy, light, wholesome goodness sent music to my mouth and again my taste buds danced to the luscious combination of the smooth vs. crunch & bitter vs. sweet & I made the addition of pure essential mint oil for a classic choc mint finish!

Creativity and presentation makes an ascetically pleasing dish so I used the avocado shells, fresh mint, cacao nips and maple syrup to create colour and the chocolate desire.

Thank you for the fun quick challenge, looking forward to the next creative experience.” Cinda

Now, I know our readers would LOVE to see your Raw Chocolate Praline Recipe Cinda, so if you feel inclined, please send it in with some pics and I’ll post it here for our growing tribe!

Did anyone make the marvelous Mushrooms recipe yet?  We’d love to hear from you.

As the colder weather closes in, the next Challenge will be a real Winter Warmer – are you up for it?

Cinda’s prize of 30 RAW Food Revolution videos is winging it’s way to her now. If you’d like to get your hands on more delicious raw vegan recipes, you can grab our special deal online now!
RAW FOOD is all about LIBERATION, not LIMITATION! 

Scott Mathias & Clare Darwish
Scott & Clare – Advocates of a Raw Vegan Lifestyle

Scott 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’

This Week’s Challenge?  Mushrooms with Wild Herb Cream

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
 
Prep time
Cook time
Total time
 
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 recipechallenge@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’