Raw Cuisine


  • Juice – Cranberry Healer  
    1 portion standard glass
    1 cup frozen cranberries
    ½ cucumber
    1 orange peeled
    1 lime peeled
    • Juice the cucumber, orange & lime through a juice extractor then blend with the forzen cranberries
  • Cinnamon, young coconut & almond milk “porridge” with fresh fruit
    Makes 4 portions
    For the porridge:
    2 cup young coconut meat
    1 ½ cup coconut water
    2 cup almond slices soaked for 1 hour in water
    1 teaspoon salt
    2 tablespoon honey
    1 pieces vanilla bean
    For garnish:
    1 teaspoon cinnamon powder
    2 tablespoon ripe papaya, diced
    2 tablespoon diced ripe mango
    2 tablespoon strawberries cut half
    2 tablespoon banana, cut dice
    2 tablespoon young coconut, cut julienne
    • Place the young coconut meat for the porridge, almond slices, salt, honey & vanilla bean in a blender and ½ of the coconut water & pulse. Add more coconut water if necessary & only blend by pulsing
    • The texture should be chunky & resemble oatmeal porridge not a smooth puree.
    • To serve
    • Divide the mixture between 4 bowl, mix the diced fruit garnish together spoon into the center of the porridge then sprinkle with cinnamon powder
  • Jicama, shiitake, avocado & cucumber maki rolls
    Makes 6 to 8 rolls
    For the filling
    1 cup thinly sliced shitake mushroom soaked with soy & lemon juice for 20 minutes
    ½ cup sliced spring onions, sliced into rounds
    200 g cucumber, cut into 7cm lengths then cut julienne
    1 each avocado cut into wedges
    4 rocket leaves per roll
    • In small bowl toss the shiitakes with ¼ cup light soy & ¼ cup lemon juice
    • Allow to marinate for about 1 hour. Drain well & set aside
    For the rice
    6 cup chopped jicama
    ½ cup pine nuts
    1 tablespoon sea salt
    3 tablespoon tamari soy
     1 tablespoon miso paste
    • Chop the jicama approximately the size of rice grain. This is best sliced on a mandolin first, then cut julienne then chopped
    • Pound the pine nuts in the mortar & pestle
    • In large bowl combine the jicama, sea salt & pine nuts together
    • Season with tamari & miso paste to taste
    Shoyu or tamari for dipping sauce
    Wasabi tofu – Japanese silken tofu mixed with wasabi powder or paste
    Sesame seeds
    Picked, washed coriander leaves

    For the assembly
    • Place a sheet of nori on a bamboo mat with the rougher side facing up
    • Place about ½ cup of rice on the nori & spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom
    • Lay some of the cucumber, avocado, shitakes, rocket & spring onions down fold the bottom of the bamboo mat up and over the filling and roll the nori tightly.
    • Cut the roll into 6 pieces and arrange on the plate, garnish with sesame seeds & coriander serve with wasabi tofu & soy in ramekins
  • Raw green curry of young coconut, green mango & snow peas with baby corn & sweet basil
    Makes 4 portions

    Salad garnish
    2 whole zucchini julienne
    2 piece green mango, peeled & cut julienne
    8 piece of baby corn, cut in ½ then on the angle
    8 piece of snow pea or sugar snap, topped & tailed, then cut julienne
    The meat of 1 whole young coconut cut julienne
    2 stick of celery, peeled & sliced on the angle
    ½ cup picked,washed coriander
    ½ cup picked thai basil leaves
    Lime juice freshly squeezed to dress salad
    Sea salt
    Curry base
    3 lemon grass sliced fine
    2 whole avocadoes
    ½ cup cashew nuts soaked in warm water
    1 cup young coconut meat
    3 limes juiced
    ½ cup italian basil
    1 large green chilli, seeds removed
    1 teaspoon curry powder
    ¼ cup coconut water
    • To make the sauce combine the ingredients in the blender & blend to a smooth paste. Adjust seasoning.
    To assemble
    • Divide the garnish ingredients except the coriander & basil into 4 small bowls to dress, season & toss the salad
    • Season the salad ingredients with salt & a squeeze of lime , leave to marinate for 5 minutes
    • Lay 4 bowls out on the bench then spoon approximately ½ cup of the curry base into the center of each bowl, then artfully arrange the salad garnish in the center of the sauce, garnish with coriander & basil
Amanda Gale
Amanda Gale
  • Your email:
  • Subject:
  • Your friend's email:
  • Your message:
The details you provide on this page will not be used to send unsolicited e-mail, and will not be sold to a 3rd party. Privacy policy