Wow! This meal is delicious. I’m biased, of course, but that doesn’t change the fact that it’s an incredibly good meal. The photos don’t do it justice (as usual).
Teriyaki veggies & kelp noodles
The teriyaki sauce is one of my favourites. I adapted it from Cherie Soria’s recipe in the Raw Food Revolution Diet (SA link). She’s a raw guru and the founder of the Living Light raw chef training academy. You can actually see the recipe online here.
The sauce recipe makes enough for 4 portions. Use whatever vegetables you like. I used:
1 bunch bok choy, chopped
handful of baby corn (mealies), sliced
handful of sugar snap peas, sliced
half each of a large red pepper and yellow pepper, chopped
2-3 spring onions, chopped
2 carrots, julienned (or use a peeler)
4 baby marrows (zucchini/ courgette), diced
2 Tb sesame oil
black sesame seeds
Instructions: Toss all veggies together with a little sesame oil. Dehydrate at 110 degrees F/ 43 degrees C for about 4 hours, to soften.
Add teriyaki sauce and kelp noodles to veggies, toss all together and dehydrate another hour, to allow flavours to meld.
Sprinkle with sesame seeds and enjoy.
White chocolate with green tea and goji berries
This dessert looks a little funny, but it tastes amazing! I mean really, really amazing. You will get over the odd colour after just one bite, or probably after just one whiff of the divine chocolate smell. This recipe for orange & goji berry white chocolate from the Raw Freedom Community website was the inspiration for this week’s dessert. I’ve made that one before as well, and it’s also amazing. But I wanted a slightly more Japanese theme, so instead of orange I used matcha (green tea powder).
You can keep the bars in the freezer, and have them on hand when you have a sweet craving. And while they do have their fair share of fat and sweetness, they’ve also got lots of anti-oxidants to make you feel good about eating them.
1/2 cup melted cacao butter
1/2 cup raw cashews
1/2 cup agave nectar
1/4 cup cacao nibs
1/2 cup whole goji berries
1 Tbsp matcha (green tea powder)
Instructions: Grind cashews in food processor. Add agave and cacao butter and process until smooth. Add match and process until smooth. Add cacao nibs and goji berries and pulse to combine (without blending these additions into a pulp).
Spread the mixture into a loaf pan lined with plastic wrap or parchment paper and set in freezer. Once set, remove and cut into bars. Makes about 5 intense, sweet, thick white chocolate bars. Or rather, green chocolate bars. These are so delicious, you might want to double the recipe.