0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Tanya's blog

    Blog Menu

    The Ideal Raw Pizza Base and Sauce

    My parents were recently on the news in Canada talking about how Raw Food can be fun!! I was so busy nodding my head in approval and filling with pride, that it was my friend Anna who pointed out they've misspelt our surname :)



    Watching this video inspired me to create the best ever raw pizza! With many trials and errors however, I decided (and succeeded) to get my hands on the original pizza base and tomato sauce recipe by Raw Chef Pedja used in the actual video. And since it had my parents' seal of approval, I went ahead to create this in confidence.

    Essentials you'll need:
    1. Dehydrator
    2. Food prossesor
    3. Blender
    4. Spice/Coffee grinder (unless your flax seeds are ready milled)

    PIZZA GARDINIERA (makes 2 pizzas)
    By Raw Chef Pedja

    CRUST
    5 x medium carrots
    2 x Cups whole oats
    1.5 x Cups flax seeds
    2/3 x Cups water

    SAUCE
    2 x Medium Tomatoes
    1 x Cup Sun-dried Tomatoes (soaked for 1 hr in warm water and keep that water incase you need to add for a runnier sauce)
    1/8 x Red Onion
    1 x Garlic Clove
    1 x Sprig of Fresh Oregano
    1/8 x Cup Raw Apple Cider Vinegar
    2 x Medjool Dates

    TOPPINGS
    6 - 8 collard leaves (in London I found these in my local supermarket under the name of 'British Spring Greens', very original)
    Selection of seasonal local veggies and sprouts (In my next post I will create 2 variaties of pizzas- Mushroom and Pesto plus Broccoli and Tangy Tahini)

    CRUST
    "It is a good idea to prepare the 'dough' the night before so it dehydrates over night or set the dehydrator in the morning to be ready in time after work"

    1. Begin by making oat flour, running your oats through a food processor.

    2. Mince carrots finely in a food processor or grate by hand.

    3. In a spice/coffee grinder, pulverize your flax seeds (I bought mine ready milled) and combine all the ingredients together until your pizza dough is formed.

    4. Let it sit for at least 30mins-1hr before forming into pizza crusts.



    5. Once the dough has rested, proceed by shaping it onto teflex sheets of you dehydrator, into the classic round pizza crust look. This batch will give you approximately two 10" crusts, but feel free to divide the dough into as many crusts as you prefer.

    [Note how my crust goes pretty much to the edges of the dehydrator trays- this is exactly half of the dough and I wanted the base quite thin. If you prefer it chunkier, keep in mind the dehydrating process will be longer]

    6. Dehydrate at 41C for 1-2 hrs, peel off the teflex sheets and continue dehydrating for another 8-10 hours (overnight).


    TOMATO SAUCE
    To make the tomato sauce, simply combine all the ingredients in a high speed blender and blend until smooth!

    [You can see how the pizza base shrunk after dehydration. The vital part was to turn it over after 2 hours as per instructions, otherwise it could stick to the teflex sheet and crack during the process]

    TOPPINGS
    Pizza assembly is simple and encourages customization! De-stem your collards and cover the entire base of your pizza crusts. Top the collards off with your tomato sauce and your personalized selection of local, seasonal veggies and sprouts. Cut into slices and enjoy!

    It really was good! But especially with the amazing toppings I made- coming up in the next post..

    Colourful Cake from Canada

    Exactly One week ago, my little sister turned 22! Birthdays have always been a big deal in my family and the cake was no exception. Luckily for my sister and I (and dad), mum always made the most amazing deserts and since going Raw, that did not change.

    What did change is the fact that now, these deserts became even more amazing, even more colourful, more exciting and more delicious! And the best part is they are also sugar free, gluten free, wheat free, soy free and dairy free! The worst part- my family are currently living in Canada and I did not get a single bite :(

    What I did get though are the photos and the ingredients and lucky for you, you get them too:



    THE BASE:
    1 x C Cashews
    2 x Tbs Agave Nectar
    2 x Lemon Juice
    1/4 x C Coconut Butter (or oil- same thing, just depends on the country you are in)
    2 x Tbsp Vanilla Extract
    1/4 x tsp Salt

    THE BOTTOM LAYER:
    1.5 x C Cashews
    1 x C Macadamias
    1 x Coconut Cream
    1/4 x C Honey
    1/2 x C Coconut Butter
    2 x Tbsp Lemon Juice
    1/4 x tsp Salt

    THE TOP LAYER:
    2 x C Strawberries
    1 x C Raspberries
    1 x Banana
    1.5 x C Cashews
    1/2 C + 2 Tbsp x Coconut Butter
    1/4 x C Honey
    2 x Vanilla Extract
    4 x Dates
    5 x Tbsp Agave Nectar

    THE FRUIT:
    Figs, strawberries, raspberries or any kind you like



    THE BASE:
    Process cashews to a flour consistency, add remaining ingredients and process some more. Press into the bottom of a 9 inch pan, preferably a tart pan/ flan tin with a loose bottom to allow for easy removal of contents. Place in the fridge while preparing the filling.

    THE BOTTOM LAYER:
    Process firstly the nuts in a food processor, then add the remaining ingredients and keep processing to a very smooth consistency. Pour a thin layer over the crust, then layer with sliced figs or fruit of your choice, pour the mixture remainder and return to the fridge for 1-2 hours, or a freezer for 30 minutes - 1 hour.

    THE TOP LAYER:
    When the Bottom Layer is firm, follow the same procedure to process the Top Layer filling and then pour it over the cake. Return to the fridge and leave to set for a few hours, preferably overnight.

    Go crazy decorating with your favourite fruits. To slice the cake nicely, dip the knife after each slice.

    Raw Potluck and Thai Nori Bites

    The Raw Potluck I attended on Sunday was a Delicious Success. I have now been to a few of these gatherings since I arrived in London and the Barnett Meetup was by far the best organised of the lot.

    It is not always an easy thing to do turning up somewhere as a complete stranger, so I make sure to Always have a back up plan that Always happens to be more important and I Always have to be at exactly 2 hours after the start of the gathering. But after meeting some of the nicest people and trying some of the most incredible dishes, I was suddenly ashamed of considering a get away before I even arrived, however I must've also forgotten about any such ideas pretty early on because I ended up staying the entire Five hours!

    The photos unfortunately don't do the dishes any justice, especially since most of the best ones are still in their containers, but here is an idea of what a group of 35 people brought to the table:

    THE FRUIT


    THE SAVOURY


    THE SWEET


    My personal favourite, brought by Dina and her little angel Lydia is a recipe from Russell James's Raw Thai recipes ebook. It may have been a matter of only an hour after seeing Dina's email with this recipe pop up in my mail box, that I was at the shops for a couple of spices I was missing to make these myself. Here is what mine turned out like and the recipe too:


    THAI NORI BITES

    4 x raw nori sheets
    2 x C sunflower seeds,soaked for 4 hours
    1/2 x C fresh coriander(cilantro)
    1 x Tbsp fresh basil
    2 x Tbsp lime juice
    1 x Tbsp agave nectar
    2 x Tbsp tamari soy sauce
    1/2 x tsp cayenne
    1/2 x tsp chilli powder (I used mild)
    3 x tsp cumin
    3 x tsp onion powder (I used flakes)
    2 x tsp garlic powder
    2g x Kaffir lime leaves(I used 1g or 10 leaves)
    1 x tsp ground ginger
    1 x tsp turmeric
    1 x tsp oregano
    1/2 x tsp salt


    1. Grind all ingredients except nori to a paste in a food processor

    2. Spread paste approximately 3mm thick evenly to each edge of a nori sheet

    3. Place another nori sheet on top of the paste to make a ''sandwich''

    4. Cut into 2cm squares with a sharp knife

    5. Dehydrate squares for 4 hours.

    Note: The original R. James version had 1/2 cup water added to the paste and dehydrating was 8 hrs. Dina didn't use water and neither did I.

    You can also make these without the nori sheets, which I worked out when I had some paste left over. I did however dehydrate the 'crackers' for an extra 4 hours to make them crispy:



    Jill Swyers from the Hippocrates Health Institute was also there providing a talk with lots of interesting and valuable tips. I was particularly excited discovering that she personally knows Victoria Boutenko. Victoria, afterall 3 years ago was the introduction and the inspiration for my entire family to this wonderful world of Raw Living Foods.

    Raw Decadent Truffles

    This Sunday afternoon, I am off to a Raw Food Potluck, so I had to think of what to bring along. It took me a whole 20 seconds to decide on Chocolates. It took me another whole 20 seconds to decide on the most decadent, mouth watering, melt in your hands, sweet, creamy, mood-elevating, but nutritious Raw Chocolate Truffles. And here is the result:





    RAW CHOCOLATE CENTRE TOFFEE TRUFFLES
    makes 10 (or 20 when cut into halves)

    Chocolate Centre:
    3 x Tbsp Virgin Coconut Butter
    3 x Tbsp Cacao Powder
    1 x Tbsp Agave Nectar

    Toffee Exterior:
    6 x Tbsp (1/2 cup) Coconut Butter
    1 x Tbsp Carob Powder
    5 x Tbsp Mesquite Meal
    2 x Tbsp Date Syrup
    Some cacao powder for rolling in

    1. Use a double boiler to melt the coconut butter (or oil as you may know it, but as long as it is solid at room temperature, looks white and smells like coconuts, it is the same thing), make sure water underneath is not boiling, as we don't want to 'cook' anything. Keep stirring until it becomes soft and creamy.

    2. Add cacao and agave, stir to a smooth consistency and put in fridge for a minimum of 10 mins to harden.

    3. Scoop out a little at a time and roll around in your hands to form into 10 small balls. Even if the mixture has been left in the fridge for too long to harden, you will see how quickly it melts in your hands and shapes easily. Put back into fridge.

    4. I am a big sucker for anything caramel or toffee and in my quest to find anything remotely similar in a Raw Food kitchen, I was amazed to discover Mesquite Meal. I am a big BIG fan! If only it wasn't so pricey, I'd be Mesquiting every breakfast, lunch and Dinner. Actually just a tablespoon of this stuff a day provides you with more nutrients, than most people get during an entire day on a cooked food diet.

    A quick word on Mesquite Meal: it is a ground up pod, seeds of which are 40% protein. It has Calcium, Manganese, Iron and Zinc and is completely safe for diabetics. Grinding whole pods produces fructose, which can be processed without insulin and has soluble fibres, which can be slowly absorbed without a rapid rise in blood sugar.

    Repeat the same process to make the Toffee Exterior and place in fridge for 10 mins.


    5. Divide into 10 equal parts and mould into small pancakes. Fold the chocolate balls into the middle (like pictured above) and roll around in your hands until you have a perfect round truffle. Don't worry if it starts to melt and gets really oily, this will actually help in making the truffle nice and smooth.

    6. Refrigerate for 5 mins before rolling in cacao powder.



    RAW WHITE CHOCOLATE and GOJI CENTRE TRUFFLES
    makes 10 (or 20 when cut into halves)

    Goji Berry Centre:
    4 x Tbsp Goji Berries

    White Chocolate Exterior:
    6 x Tbsp (1/2 cup) Coconut Butter
    2 x Tbsp Ground Cashews (or purchased cashew butter)
    2 x Tbsp Mesquite Meal
    2 x Tbsp Lukuma Powder
    1 x Tbsp Agave Nectar
    Some almond flakes for rolling in

    1. Grind up the goji berries in a nut or coffee grinder. They are quite powdery when just done, so let them sit in the grinder afterwards for at least half an hour to settle and become sticky. Then you can easily mould these into small balls with your fingers.

    2. Repeat the process for the rest of the recipe from my description of making the Toffee Truffles above. Roll into almond flakes before putting back into the fridge.

    A quick word on Lukuma Powder: this is amazing for white chocolate recipes, because it is a fruit that is light in colour and sweet when dehydrated and ground up. It is rich in beta-carotene, niacin and iron. In Peru- Lukuma flavoured icecream is even more popular than chocolate flavoured.



    I have spent a rediculously large amount of time experimenting with these recipes and this White Chocolate one has got to be one of the best things I've ever tasted. And that is a big call for a chocoholic.

    Enjoy and remember a very important rule: always use your bare hands and make alot of mess!