So What Exactly is Maca Powder?

This mornings smoothie: in a blender place blueberries, juice of 2 oranges 1 grapefruit, on whole peeled lemon, a teaspoon of maca powder and one tablespoon of coconut oil. Blend. Sip slowly to give your body time to digest it properly.

This mornings smoothie: in a blender place blueberries, juice of 2 oranges 1 grapefruit, one whole peeled lemon, a teaspoon of maca powder and one tablespoon of coconut oil. Blend. Sip slowly to give your body time to digest properly.

“Maca is an herbaceous biennial plant of the crucifer family native to the high Andes of Peru around Lake Junin”.

It is a root vegetable, and rich in nutrients. It is well respected for its medicinal and nutritional benefits. You can find it in powder form in health stores, and in tablet form as a dietary supplement.

Maca  root is full of minerals and vitamins, such as calcium, magnesium, iron , Vitamin C vitamin and vitamins B1, B2, B6, and B12, ‘good’ fatty acids, proteins and fibre. It is an adaptogen, a natural body balancer and revitaliser.

Maca root supports the endocrine system and is said to help to balance the body’s hormones and can help to energise the body via its action on the adrenals, pancreas, pituitary and thyroid gland. It is said that it can help balance the mental faculties,  as well as supporting both male and female libido, and, menopausal symtpoms.

As evidenced by this mornings smoothie, maca can be added to smoothies and juices. It thickens the smoothie and gives a subtle and sweet taste.

Another super food to add to your healthy diet!

Raw Vegan Chocolate Cheesecake Recipe. Dinner Party time, with tips!

photodune-6101731-abstract-chocolate-background-xs-1I’m off to a dinner party on Saturday night.

One of the best recommendations that I’ve had regarding how to manage being a Raw Vegan when at a dinner party with non Raw Vegans is to take one dish to share, in this instance, a dessert, and your own starter and main course.

The most important thing is to respect your hostess and not try and out do her by presenting something AMAZING that everyone wants to have instead! A dessert works as it gives people choice. It’s acceptable to try one or more dessert tasters, and, Raw Food desserts are so delicious that they are a great introduction to the art of producing delicious food without cooking!

This is a fabulous recipe, and works really well. It delights all who taste it!

Raw Vegan Chocolate ‘Cheese’cake Recipe
Makes one 8″ cake
Crust –
1 1/2 cups almonds
2/3 cup raisins
1/4 cup dessicated coconut
1-2 teaspoons pure vanilla  essence
Zest of one organic orange , and juice, to bind.

Mix until it is ‘bindable’, and press into the base of a spring form tin to a thickness of about .75/1 cm. Use the back of a spoon to help. This is the base of the ‘cheesec’ake and should hold together when cut.
Filling
2 cups cashews
3 tbsps coconut sugar, or agave syrup to taste
2/3 – 3/4 cup water
2/3 cup cacao powder
1 tablespoon pure vanilla
1/8 teaspoon salt
1/3 cup melted coconut oil
1/4 cup melted coconut butter.

(NB. If you have a high speed blender with a heating facility, you can put in the unmelted coconut oil and butter and heat to under 40 degrees whilst blending)

Blend the cashews, maple, water, vanilla and salt until smooth and creamy in a high speed blender.
Add the coconut oil and butter. Blend to incorporate.
Add the cacao powder last and blend again.The mixture is thick.
Pour over the crust and set in the fridge for at least 12 hours or in the freezer for 6 hours and then transfer to the fridge for a few hours.

Topping. Blend organic berries – blue berries/raspberries/strawberries, and add a tablespoon of chia seeds. The seeds act as a thickening agent. Leave for 30 minutes until spreadable, and add to cheesecake. This is good to do before serving as the berries can loose colour if left too long. Add fruit to garnish.

Sit back and enjoy watching your guests faces light up with amazement and delight!

Raw Food Recipe. Coleslaw with Pad Thai dressing. Winter raw food tips.

Ever a believer in using seasonal veg, what’s to hand, and, imagination, I had a white cabbage to use up on my last evening in the Czech Republic.

A friend had told me to look out for interesting chopping, slicing and other such Raw Food prep tools whilst in Eastern Europe as they have a lot of very useful gadgets that we don’t find in the UK. Needing no encouragement to browse kitchen wear, I spent many happy moments doing just that, and, came home with an electric mini chopper (which we do have in the UK, but they’ve never entered my consciousness before).

So, I hand grated the white cabbage into a bowl, added a couple of carrots, one large spring onion, and half a small white onion.

Into the bowl of the mini chopper I placed a generous handful of almonds and whizzed them to a fine powder, then added about a dessert spoon of olive oil. Then, I added about three tablespoonfuls of lemon juice, a tablespoon of soya sauce, a good piece of fresh ginger, about the size of half my thumb, a tablespoonful of honey, and, some hot chilli sauce! Not strictly raw, but, it was in the cupboard, and, it added a real zing to the finished dressing. A clove of garlic can be added too, if you like it.

I found that once I’d added the dressing, the contents of the bowl reduced by about 1/3. It really takes up the dressing well. Next time, I will use more veg and prepare it in a larger vessel. I will also experiment with using peanuts for a more authentic pad thai experience, and chop some up finely and add to the finished dish as a garnish.

This is a definite recipe to use frequently during the colder winter months, maybe with fresh chilli instead of chilli sauce, for a 100% raw experience which will keep you warm from the inside to the out.

Just as point of interest, some people ask me if I want something warm in my stomach in the cold winter months. I drink hot drinks (predominantly Chinese White Tea), can make soups in the high speed blender and warm them to 40 degrees, and, dehydrate flax crackers and other goodies in the oven. If I chew my food until it has virtually gone, it reaches body temperature very quickly! Chewing is so important, and, a practice in itself. I once went on a retreat where we counted how many times we had to chew our food for it to become liquid. 140 was to be aimed at! It’s a good game to play with children to encourage them to chew more thoroughly, and, for adults to be mindful of too!

 

Raw Falafels: Raw Food Recipe

Whilst perusing my nuts and seeds drawer this morning, and wondering what I fancied eating today, my eyes lit up on spotting a bag of organic sunflower seeds. Raw falafels, I thought. I fancy raw sunflower seed falafels. So, I set a cupful to soak (in filtered water, as always), and got on with my day.

Which was filled with lovely clients: one, who is doing brilliantly with incorporating more raw food into the diet and was delighted to observe that the scales were 9lbs lighter than the last weigh in. Well done! With another, the focus was on learning a pranayama (breathing) technique for lowering blood pressure, which is also very effective for stress management. Remedially, working with different people, giving them techniques to bring relief from pain, and balance into, the hips, and, the same for addressing acute shoulder/upper back pain. As well as teaching a physical practice for general well being.  I even got out for a walk by the river for a breath of fresh air, and to get the lymph moving!

By  the end of the day, I was ready to get creative with the sunflower seeds. And, the joys of raw food prep is that it takes such little time!

First, I rinsed the sunflower seeds thoroughly in filtered water (see previous post about phytic acid and soaking nuts and seeds), and left them to drain. I ground up some pepper corns and coriander seeds and placed them and the sunflower seeds in a food processor with some cumin and a bit of salt. (Intuitive recipe creation – adjust seasoning to personal taste!) And added juice of a whole lemon. I like lemon – you may not like such a strong lemony taste, so start with half, and add more later if required. Add about half a dessert spoon of tahini, and, a clove of garlic, if you like it. I used a small onion, (because there were some growing on my allotment when I took it over on Friday),  and, I don’t eat garlic! Then processed until well combined and beginning to bunch into a consistency which would hold together when formed into balls – the final step.

I made a dressing with juice of 1/4 of a lemon, a touch of apple cider vinegar, and the same quantity of olive oil as the lemon and vinegar. I then added a teaspoon of tahini and whizzed them all together with my favourite kitchen gadget, a hand blender. They are about £5 from supermarkets with electrical departments, so excellent value, and highly useful. There’s not many days when I don’t use it.

And made a salad with rocket, also harvested from the allotment, parsley, and sweet potato noodles, (created with the spiraliser mentioned in the kohlrabi post) – delish with the lemon tahini dressing and falafel balls…

So that’s me refuelled and relaxing after a a full and rewarding day. I thought about putting ‘raw warding’, but thought you might think I’d made a tpo 🙂