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How To Make Spicy Coconut Flakes In 4 Easy Steps

One of the most popular condiments served up daily in our new vegan cafe, is my Spicy Coconut Flakes.  I often wake up with recipe ideas in my head and this one came to me about a year ago.

Every batch I make is slightly different so don’t worry about differences in colour or flavour.

The main thing is just to enjoy this tasty accompaniment and know that it’s much healthlier than a bag of crisps or chips.  (See below for nutritional information).

Sprinkle onto soup or salad or simply enjoy as a snack on their own.  Here’s the recipe…

How To Make Spicy Coconut Flakes In 4 Easy Steps
 
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A simple snack for any occasion!! These spicy coconut flakes are easy to make and store really well in airtight container. Don't have a dehydrator? No problem!! Use a fan oven at 50deg with the door slightly ajar.
Recipe type: Appetiser/Snack
Cuisine: Vegan
Ingredients
  • 500g Organic Coconut Flakes
  • 1 Cup Organic Wheat Free Tamari
  • 1 tsp Smoked Paprika
  • ¼ tsp Dried Cardamom
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Cayenne Pepper (Chilli)
Instructions
  1. Place Coconut Flakes in a large mixing bowl
  2. Combine spices in a bowl or bag and mix or shake well
  3. Coat coconut flakes with spice mixture
  4. Place in dehydrator at 48 deg for several hours, turning regularly until dry and crispy
Notes
1. If you don't have a dehydrator, you can use a fan oven turned to 50 deg celcius and keep the door slightly ajar. The goal is to remove the moisture without 'cooking' the product.
2. If coconut flakes begin to soften after storing for a while, simply pop back into the dehydrator or fan oven for 10 mins or until crispy again.
3. Adjust seasoning to suit your own personal taste.

You can adjust the spices to suit your own tastebuds.

organic dried coconut flakes
Organic Dried Coconut Flakes

Coconut flakes are made from dried coconut flesh and are a great source of B Vitamins, Iron, Manganese, Copper, Zinc, Magnesium and even Calcium.  It has been said that a single coconut has enough vitamines, minerals and water to nourish one adult for one day.  Your can purchase Organic Dried Coconut Flakes from most good Health Food Stores or online from Honest To Goodness or The Source Bulk Foods.

If you’re time-starved and just want to purchase some already made for you, then pop over to my online shop and order some today.   (I’ve even got a special offer on them this month)…  Enjoy!


Scott Mathias | Clare Darwish

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 Coach and Raw Food Chef 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 a 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.

Clare Darwish moved from her native Scotland to Noosa in late 2011 and began a brand new chapter in her life after spending 23 yrs as a single mum.  After removing wheat and dairy from her vegetarian diet, she shed 14 kgs in just 12 weeks and hasn’t looked back since.  “Gone are the menopausal mood swings and mythical Middle Age Spread” says Clare.  As an avid networker and connector, Clare saw the potential in the growing raw and vegan food trend back in 2012 and today is responsible for marketing the scottmathiasraw and GoVegan Deli brands.

This delicious fresh RAW Vegan Pea, Mint & Rocket Soup makes a tasty lunch on these cooler days!

Enjoy with some warm seedbread or crackers straight from the dehydrator and give your tastebuds and your tummy a real treat with this raw vegan pea soup.

Pea, Mint & Rocket Soup
 
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Warming and nutritious RAW Soup for the cooler days. GLUTEN-FREE - DAIRY-FREE
Recipe type: RAW Vegan Soup
Cuisine: Vegan
Serves: 4
Ingredients
  • 500g Organic Fresh or Frozen Peas (thawed)
  • 1 Cup of freshly chopped Rocket
  • 1 Medium clove of Garlic (optional)
  • 1 Dessertspoon of Macadamia Oil
  • ½ Tsp Salt
  • ¼ Ground Pepper
  • ¼ Freshly Chopped Mint
Instructions
  1. Combine all ingredients in a blender for a few minutes until smooth.
  2. Add some almond milk if you want a smoother consistency.
  3. TIP: Letting the blender run for a while will warm the soup up without cooking it.

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

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 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.afC4e8Je.dpuf

My partner Clare and I would like to wish you a great deal of clarity and happiness in the coming days.

Scott Mathias & Clare DarwishWe have chosen to put aside ancient attachments to this time of year and focus on what is the most important thing in our lives – our love for each other, our families, our pets and those wonderful people, which includes you, who help make our life what it is.

We are truly humbled by the love and support we have from thousands of you via our classes, markets, customer and subscriber lists, our FaceBook pages and even those of you we have just fleeting communications with, via Twitter.

Clare and I are now officially ‘old’ in the eyes of our children and being in our 60’s, I can share with you that it’s not what ‘they’ say it should be. It’s BETTER!!

Our RAW Vegan lifestyle is not for everyone BUT IT IS for us because we have balanced and moderate weight, NO medications, NO supplements, NO diabetes, NO Prostate issues in fact NO nothing BUT plenty of LIFE. We choose not to eat meat, wheat, dairy, processed foods or white sugar. We eat only the most beautifully prepared fruit and vegetables – in fact we don’t even own a pot or pan!!!

Our RAW Food Master Classes have been a sell out for 2013 and have already started filling for 2014. Honestly, all we do is talk about how we have ‘attained our good health’ and how we ‘maintain our good health’ with demonstrations and eating of beautiful RAW plant based dishes which would stand up in any gourmet RAW food restaurant, anywhere.

 

Have you seen these recipe links ? If not, then here they are. They are so simple and very delish!!

RAW Mushroom Stroganoff RAW Vegan Recipe

Mushroom Stroganoff - Raw Vegan Recipe

 

 

 

 

Pizza Tuscana with Cauliflower Base  RAW Vegan Recipe

scottmathiasraw.com Tuscana Pizza with Cauliflower Base - Raw Vegan Recipe

 

 

 

 

Mango Chocolate Brulee RAW Vegan Recipe

Mango Chocolate Brulee - Raw Vegan Recipe

 

 

 

 

Chocolate Truffles RAW Vegan Recipe

chocolate truffles - raw vegan recipe

 

 

 

We hope you enjoy making these RAW food dishes.

Just a further reminder too.  This time of year always brings massive problems with over indulgence – you WILL pay for eating too much one way or another.  There is a way to take some of that digestive stress off the system and that is with Green Papaya Powder.  This is what saved my life and I have to recommend it very highly when it comes to bloating, reflux, heartburn, indigestion and myriad of other chronic issues arising as a result of a dysfunctional gut. Read more about this amazing natural health product and take full advantage of our FREE Postage until the 2nd of January offer.

In the meantime from ‘two very young RAW geysers’ we wish you a loving and pleasant festive season.

Much love from the both of us,

Clare and Scott

Scott Mathias - Digestive Health SpecialistI‘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.

“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 response to a recent share on my SMR Facebook page, I’ve decided to post this very popular Caramel Slice aka Millionaire Shortbread – RAW Vegan Recipe

Quick and easy to make!

Credit must go to the inimitable Lucy Walter and her team at the Raw Food Institute of Australia who inspired my partner Clare to have a go and with a couple of tweaks to the basic recipe, I’d like to present this delicious RAW Caramel Slice (or Millionaire’s Shortbread as it’s commonly known in Clare’s native Scotland)…  enjoy!

RAW Caramel Slice aka Millionaire's Shortbread
 
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A delicious, quick and easy to make dessert that will WOW your tastebuds and have your friends and family calling out for more! GLUTEN-FREE, DAIRY-FREE!!
Author:
Recipe type: Dessert
Cuisine: RAW Vegan Dessert
Serves: 15
Ingredients
Base
  • ½ cup Medjool dates
  • 1 ½ cups almonds
  • 1 tsp vanilla essence
Caramel
  • ½ cup tahini
  • ½ cup maple syrup or agave
  • ¼ cup coconut oil
  • 1 tsp vanilla essence
  • Large pinch Himalayan salt
Chocolate topping
  • 4 tbsp raw cacao
  • 1 tsp carob powder
  • 4 tbsp coconut sugar or agave syrup
  • ½ cup coconut oil
  • Dash of Coconut Cream
Instructions
  1. Grind dates and almonds in a Food Processor.
  2. Add vanilla until sticky and then press into rectangular dish greased in coconut oil.
  3. Blend caramel ingredients together and pour over biscuit base and set in
  4. the freezer for 20 minutes.
  5. While slice is setting, melt coconut oil for chocolate crunch topping and then add all other ingredients and stir well.
  6. Let cool for 5 minutes and then pour topping over slice and place back in freezer to set again.
  7. Cut into small squares to serve. Makes 15
  8. TIP: Line the dish with Glad Wrap/Cling Film instead of coconut oil for easy removal.

 

CLICK HERE for more info on the RAW Food Masterclasses which are held every other Saturday at my home here in Doonan on the Sunshine Coast of beautiful Queensland, Australia.

Scott Mathias - 'Understanding The Divine Gut'

I‘m a Digestive Health Specialist 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 Hemp 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’.  Do join me in knowing more. I am here to help you find your personal freedom.