Monthly Archives: March 2010

Raw take-away #7: veggie fajitas and mango-coconut pie

This week’s take-away featured Mexican flavours. These are also, in my mind, flavours of summer. That was fine this morning when the sun was shining, but then in the afternoon the clouds rolled in and the sky dumped down buckets of water. Sigh. So much for summer. Here are the recipes for the raw veggie fajitas and the mango-coconut pie.

Raw veggie fajitas with a side of Mexican "rice"

Raw veggie fajitas

red and yellow bell peppers, sliced thin

baby portabella mushrooms, sliced thin

carrot, grated thin

baby corn, sliced thin

marrows (courgette, zucchini), sliced thin and drained in colander for at least 1 hour (so they release some of their water)

red onion, sliced thin

lemon juice (from a few lemons)

extra virgin olive oil

himalayan salt

cumin powder

dried coriander

chicory leaves (or another kind of lettuce, but these have a great shape for filling up with veggies)

toppings: fresh tomato salsa, guacamole and cashew sour cream (recipes below)

Instructions: Mix together lemon juice and olive oil (almost equal parts). Add a little himalayan salt, a fair amount of cumin powder and a dash of dried coriander. This is your marinade.

Place veggie strips in the marinade, toss to coat, and let sit for at least a few hours (I left mine in the fridge overnight). You can put them all together or do them separately. I did mine separately- it keeps the onions from turning things pink, or the mushrooms from turning them black.

To assemble fajitas, fill a chicory leaf with some of each kind of marinated vegetable. Then top with salsa, guacamole and cashew sour cream.

Assembly of the raw fajitas

Raw salsa- this week I used a variation of the salsa I posted previously (here). This time I used spring onions instead of red onions and lime juice instead of lemon juice.

Guacamole

2 avocados, peeled and chopped (keep the stones/ pits)

juice of 1/2 lime (or whole lime if yours is not very juice. Lemon works too)

1/2 red bell pepper, diced

1 spring onion, chopped

fresh coriander

himalayan salt

dash of cumin

Instructions: Place all ingredients in a bowl. Fork mash the avocado until it is soft and mixed well with the other ingredients. I like my guacamole a bit chunky, so I stop before I’ve made avo pudding. If you keep the avo stones/pits in the guacamole until you’re ready to eat/serve, it helps keep it from turning brown.

Cashew sour cream

1 cup raw cashews, soaked overnight

juice of 1/2 lemon

1/4 – 1/2 cup water, as needed

himalayan salt

Instructions: Place all ingredients in blender or food processor and blend until smooth, adding water as needed.

Mexican cabbage salad

Mexican “rice” or Mexican cabbage salad– this was the side dish this week, though in fact it warrants a post of its own. I adapted this from a recipe on the Renegade Health Show, a raw vegan cooking show on YouTube. This week’s side salad was a simplified version, but here’s the complete recipe that I made for lunch a few days ago.

Green cabbage, chopped

lime juice

garlic, chopped

jalapeño, chopped

cumin powder

chili powder

himalayan salt

spring onions, chopped

fresh tomato, chopped

fresh coriander, chopped

red bell pepper, chopped

avocado, sliced

Instructions: Place cabbage in food processor with lime juice, garlic, jalapeño and spices. Pulse until cabbage is chopped to size of rice.

Place cabbage “rice” in a bowl, add chopped veggies and stir to combine. Add a little olive oil and himalayan salt as needed.

Raw mango coconut pie

Mango-coconut pie – Perhaps this should be called pudding, not pie, as it’s very soft and smooth. But since it has a nice raw coconut almond crust underneath, I’m calling it pie. The amounts are just rough estimates as I have always made larger quantities of this, and tend not to measure.

2 mangos, peeled

1/4 cup coconut oil, warmed slightly to soften (coconut oil is solid at room temperature. You can warn it by putting the container into a bowl of warm water)

raw almond crust (recipe below)

Instructions: First make the crust and press it into the bottom of a pie dish, or small tart pans. Then place mango in blender or food processor and blend until smooth. Add coconut oil and blend until mixed. For a firmer pie, add more coconut oil.

Pour mango mixture over crusts and let set in refrigerator for at least one hour.

Raw almond crust

1 scant cup raw almonds, soaked overnight

1/3 – 1/2 cup shredded coconut

4-6 pitted dates

Instructions: Place almonds in food processor and process until ground. Add coconut and dates and process until the mixture holds together a little. If you want, you can add additional flavours into this basic crust recipe– try cacao or cinnamon for something different (but not with this mango-coconut filling!).

Raw Tuesday take-aways: March 30th

Mexican food! This week’s raw take-away features a raw adaptation of one of my favourite dishes– fajitas. These are just as delicious as the real thing, but much better for you. So get your orders in by Monday, the 29th to ensure that you get to enjoy this week’s raw meal from Jozi (Un)cooked.

Main course: Veggie fajitas topped with salsa and guacamole, served in a lettuce leaf R 50

Dessert: Mango and coconut pie R 15

How it works:

Please email joziuncooked[at]gmail.com to place your order. Let us know how many main courses and desserts you want. We will send payment details. Once your payment is received, your order is confirmed.

All orders must be in by Monday morning, 29th of March. Pick-up is on Tuesday the 30th, in Observatory (from 12:00 to 15:00) or Melville (17:00-19:00). Alternative arrangements also available upon request.

Please inform us of any food allergies.

In the pink: the joys of beetroot (and seaweed)

In these final days of summer, I have been making some delicious salads. And they have been featuring beetroot- not the actual root, but rather the greens. They have a delicious peppery flavour and are packed with nutrients. Here are a couple of the salads I’ve made.

Beet greens with mango, avocado, red onions and cucumber (dressed with olive oil, lemon juice and Himalayan salt)

Beet green salad with mango, avocado, red onions and cucumber

The picture came out a bit dark, but the salad was a mix of beautiful colours– dark green with pink hues in the beetroot greens, purplish red onions, yellow-green avocado and light green cucumber. It was also a delicious mix of flavours and textures- the peppery taste of the greens was complemented by the sweetness of the mango, the buttery flavour of the avocado and the acidity of the onions. At the same time, you got a mix of soft foods (avo and mango) and crunchy foods (onions and cucumbers). Delicious, and so healthy and satisfying (especially after a workout).

Beet greens with baby tomatoes, red pepper, red onion, cucumber, avocado and sunflower seeds (dressed with olive oil, lemon juice and Himalayan salt)

Beet greens with mixed vegetables

This one was also delicious. A more traditional salad, but again with a great mix of tastes and textures.

Of course, beetroot is wonderful for juicing. So I have also been enjoying one of my all-time favourite juices:

ABC+ juice

Apple, beetroot, carrot and ginger (or ABC+ as I like to call it). In addition to being a beautiful pink colour and extremely tasty, this juice is packed with vitamins, minerals and anti-oxidants to keep us healthy. The ingredients in this juice support the immune system, help with eyesight and help to prevent cancer.

Here’s one more salad. This one is doesn’t use beetroot but I thought I’d share it anyway. It’s made from wakame, a sea vegetable that’s also packed with nutrients. You can buy dried wakame in Asian shops (I get it on Derrick Street in Cyrildene). This is what the dehydrated wakame looks like:

Dried wakame

As you can see it seems almost black in colour and is dry and spindly.

You soak the wakame in warm water for about five minutes, and then it “blossoms” into lovely green strands.

My salad was:

Wakame with satsumas (mandarin oranges or naartjies), cucumber, spring onions (scallions) and sesame seeds (dressed in sesame oil, lemon juice, a splash of apple cider vinegar, dried red chili flakes and H

imalayan salt). Voila! Delicious, easy and oh-so good for you. How good for you? Well, not only is wakame seaweed high in a variety of vitamins including vitamins A, C, E, and K, it’s a good source of minerals such as iron, calcium, and iodine. Wakame seaweed has

Wakame salad

been shown to have the potential to promote weight loss, lower blood pressure, and even reduce the risk of breast cancer.

Seaweeds are actually thought to contain the broadest range of vitamins and minerals of any type of food. So dig in and enjoy!

Raw take-away #6: Asian noodle salad and chocolate mousse pie

Another week, another delicious take-away. This take-away comes after a 3-day weekend, so it’s kind of a Monday today. That makes it even more helpful to have someone else preparing your meals– especially when the meal is healthy and oh-so-tasty. The main course was an Asian noodle salad (based on a cooked noodle dish that I love) with marinated mushrooms, fresh veggies and an Asian pesto sauce. For dessert, a rich and creamy chocolate mousse pie, made from avocados. That’s right, in addition to being delicious in guacamole, super on top of salads and generally wonderful, avocados make a superb base for puddings and mousses. They have the perfect texture, and don’t have too much flavour of their own, aside from a light buttery-ness. Enjoy!

Raw Asian noodle salad with pesto and vegetables

Raw Asian noodle salad

baby marrows (courgettes, zucchinis), approx 2-3 per person

spinach, chopped and drizzled with sesame oil, salt and lemon juice

mushrooms, sliced and marinated in sesame oil, salt and lemon juice (overnight if possible)

mange tout or sugar snap peas, chopped

spring onions (scallions), sliced fine

red bell pepper, sliced thin

sesame seeds

Asian pesto (recipe below)

Instructions: Peel the baby marrows, then slice thin using the peeler. Stack those slices and slice them again, to get long julienne strips, like noodles. If you have a mandoline or spiralizer, you can use that to make the noodles.

Sprinkle salt on the noodles and place them in a colander over the sink. They will release some water. Leave them at least 30 minutes.

When noodles are ready, place them in a bowl with Asian pesto (about a tablespoon per serving of noodles) and stir to combine. Add all the other ingredients, sprinkling sesame seeds on top.

Assembly of Asian noodle salad

Asian pesto

This pesto is delicious on raw noodles, or can be thinned slightly to use as a salad dressing. It is also great as a dip for crudites, or a filling for stuffed peppers.

1/2 cup raw almonds, soaked overnight

1/2 cup thai basil (or use regular basil if you can’t get the thai kind)

1/2 cup fresh mint

1/2 cup fresh coriander (cilantro)

1 clove garlic

small piece of fresh ginger

Himalayan salt

sesame oil

lemon juice

Instructions: Chop almonds in the food processor until finely ground. Add fresh herbs, ginger and garlic and process until well mixed. Add salt, oil and lemon juice to taste. Pesto should be smooth, but still quite thick.

Raw chocolate mousse pie

Raw chocolate mousse pie (makes four individual muffin-sized pies)

3 ripe avocados

1/3 cup dates, soaked at least 30 minutes (keep soak water)

4-6 Tbsp raw cacao (depends on how chocolatey you like your mousse)

1/2 cup raw almonds, soaked overnight

1/3 cup shredded coconut

4 dates

Instructions: To make the crust, process raw almonds in food processor until finely ground. Add coconut and dates, and process until the dough holds together. Press into the bottom of mini pie tins or muffin cups.

To make the mousse, process dates with some of the soak water in a blender or food processor to make a smooth paste. Add avocado and process until smooth. Add cacao, according to your taste, and process until smooth.

Spoon the avocado mousse into the pie tins and chill in the refrigerator for at least 1 hour before serving.

This week's take-away

Raw Tuesday take-aways: March 23rd

What could be better after a long holiday weekend than to have someone else make your lunch/supper on your first day back at work? Let Jozi (Un)cooked do the un-cooking. This week’s menu:

Main course: Asian noodle salad- marrow noodles with fresh veggies and a coriander-mint pesto sauce  R 45
Dessert: Chocolate mousse pie- a rich and creamy chocolate mousse in a nut-based crust R 20.

How it works:Please email joziuncooked[at]gmail.com to place your order. Let us know how many main courses and desserts you want. We will send paymentdetails. Once your payment is received, your order is confirmed.

All orders must be in by Monday morning, 22nd of March (remember it’s a holiday). Pick-up is on Tuesday the 23rd, in Observatory or Melville.Please inform us of any food allergies.

Jozi (Un)cooked on Eat Out food website

Hey again foodies. These days it seems the world has suddenly woken up to raw food. By the world, I mean Johannesburg, since other places are several years ahead of us here in Joburg. But 2010 seems to be the year of interest in health and wellness, so this is leading people to question what they eat. And that is great news.

Here’s the link to an article on raw food on the Eat Out website, featuring Jozi (Un)cooked. Let’s keep changing the world, one meal at a time!

Raw take-away #5: cous cous and fig-almond bars

I must confess coming up with a menu after last week’s delicious lasagna was rather intimidating. I’m not sure that this one topped the lasagna, but it was definitely tasty. The menu was Moroccan cous cous with dried fruits, seeds and date sauce for the main course. For dessert, fig and almond bars. I love the combination of sweet and savoury in North African dishes. And the parsnip works wonderfully as a cous cous substitute, since it has a delicate sweetness to it- much better than cauliflower for this dish.

So without further ado, the recipes.

Fig and almond bars

Moroccan cous cous (this is slightly different from the last one we made in a cook-up, so I’m including the recipe again). Serves 4.

-4 parsnips (about 1 small per person)

-handful of macadamia nuts

-juice of 1 orange

-dash of salt, cinnamon, nutmeg and cumin

Toppings:

-handful of raisins, pumpkin seeds, dried apricots (sliced)

-fresh coriander (cilantro), chopped

-spring onions, chopped

-date sauce (see recipe below)

Instructions: Put parsnips in food processor and pulse until it resembles the texture of cous cous. Add in macadamia nuts and pulse again until combined.

Pour orange juice over cous cous. Add spices to taste. Add toppings and stir before serving, with a spoon of date sauce on top.

Raw Moroccan cous cous- somehow food just looks better on a plate

Date sauce

-1/2 cup dates

-juice of 1/2 to 1 lemon (depending on size and your taste)

-dash of cinnamon, nutmeg, cumin, dried chili

-water as needed (approx 1/2 to 1/2 cup)

Instructions: Blend all ingredients in blender or food processor until smooth. Add water until desired consistency is reached– I like the sauce to be on the thick side, but not like pudding.

Raw Moroccan cous cous with date sauce

Note: I garnished the cous cous with a fresh fig, and served it with a side of marinated cabbage, carrots and shallots.

Fig and almond bars

Crust:

1 1/2 cups almonds, soaked at least 4-6 hours or overnight

1/2 cup shredded coconut

4 dates, pitted

pinch of cinnamon, pinch of salt

Fig filling:

heaping 2/3 cup dried figs, soaked

heaping 2/3 dates, pitted and soaked

1 TB lemon juice

1 TB lemon zest

Instructions: To make the crust, put almonds in food processor and process until crumbly. Add rest of crust ingredients and process until it begins to stick together a bit.

Press half of the crust into the bottom of a non-stick pan (I used a 9×9 inch square). Set aside the other half of the crust.

For the filling, place figs, dates and lemon juice in food processor and blend into a paste. Add a little water if needed, but you want it to be thick. Stir in lemon zest by hand.

Spread the filling over the crust. Then sprinkle the other half of the crust on top of the filling and smooth it down with the back of a spoon. Refrigerate for at least 30 minutes to set before serving.

Tray of raw fig and almond bars

These are delicious and substantial but not overly sweet.