Monthly Archives: April 2010

Raw Tuesday take-away #10: Curry with rice and chocolate snowballs

Tuesday was freedom day in South Africa, which marked 16 years since the country’s first democratic elections. The cold, grey weather made it feel more like London, and put a bit of a reflective spin on the day.

This week’s take-away was just right for a wintry day, as it had lots of warming spices and was quite substantial and filling. In all of my trolling through raw books, raw websites, raw blogs and any other information I can find, I have seen very few Indian curry recipes. There are a few out there, but none of them really struck my fancy. So, building on my new-found love of coconuts (or rather, my new-found ability to actually open them), I made up my own raw curry. And it’s delicious, if I may say so myself. Rich and creamy, spicy with a hint of sweetness. Yum!

So, here it is. Enjoy!

Raw vegetable curry with parsnip rice

Raw vegetable curry

-cauliflower, broken into small florets

-bell pepper, sliced thin

-mushrooms, sliced thin

-baby corn, sliced

-carrots, diced

-baby marrows (courgette, zucchini), sliced

-any other vegetables you choose

Marinade:

olive oil

lemon juice

masala spice mix (curry powder)

Himalayan salt and freshly ground pepper

Instructions: Mix all marinade ingredients in a large, shallow dish. Add vegetables and toss to coat. Let marinate overnight.

Raw curry sauce

-“meat” and water of one young coconut

-fresh ginger

-fresh garlic

-fresh chili

-small piece of red or yellow bell pepper (approx 1/3 of a pepper)

– 3-4 red or yellow cherry tomatoes

-pinch of each: masala spice mix (curry powder), turmeric, ground coriander, cinnamon, salt and pepper

Instructions: Blend coconut meat and water in the blender until it forms a thick cream. Add rest of ingredients and blend until smooth, adding water if needed. Sauce should be creamy, but not runny.

Spicy parsnip rice

-parsnips, peeled and chopped

-handful of macadamia nuts

-olive oil

-lemon juice

-masala spice mix (curry powder)

-dried coriander

-Himalayan salt

Instructions: process parsnips in food processor until broken into small pieces. Add the rest of the ingredients and pulse until combined. Parsnips should be the size of rice or cous cous. Serve garnished with freshly chopped coriander (cilantro) and/or mint.

Chocolate snowballs

Raw chocolate date snowballs

I’ve posted this recipe before, as date nut balls (here). This time I added a little extra cacao. Yum!


Johannesburg’s first raw vegan potluck

On Thursday I had the pleasure of attending Joburg’s first raw vegan potluck. It was a wonderful evening! There were about 15 of us at the dinner– some long-time raw foodies, others new to raw or interested in raw food. People brought all sorts of delicious raw food.  It was a real feast! Here’s a picture of the table:

The raw feast

We had amazing food and a great evening discussing raw food, organic gardening, natural health and a million other topics. It was so inspiring to hear peoples’ stories about how they chose to go raw and the raw food/ health work they are doing! We’re hoping to make the raw potluck a monthly event, so if you are interested in coming to the next one (or hosting it), contact me and I’ll add you to the mailing list.

I made raw tacos- you can see them in this shot of the table. They are arranged in cabbage leaves, just behind the raw crackers.

Raw take away #9: Kung pao lettuce cups and key lime pie

Sorry for the delay in posting the recipes from this week’s take-aways. It’s been a hectic time for Jozi (Un)cooked. In addition to take-aways this week, we had several events to cater. And then there was Johannesburg’s first raw vegan potluck, which was a wonderful event. I’ll post more on that later.

This week’s main course, kung pao lettuce cups, was based on a meal they serve in Chinese restaurants in the US. That dish is cooked, and usually has chicken. I made a raw version with marinated Asian veggies and tamarind sauce on top. It was delicious.

For dessert, key lime pie– one of my childhood favourites. I think a more appropriate name might be coconut lime pie, since I used regular limes, not key limes. I am having a bit of a love affair with young coconuts these days, so keep watching this space for more coconut recipes. They are incredibly good for you, and so tasty. Plus by the time you manage to crack a coconut open, you feel like you’ve earned the water and “meat” inside.

Young coconut, opened

Raw kung pao lettuce cups

carrot, diced

daikon (long white Asian radish), diced

celery, diced

mushrooms, sliced

bell pepper (red or yellow), diced

spring onions, sliced

red cabbage, sliced thin

fresh coriander (cilantro), chopped

sesame oil

lime juice

fresh ginger

fresh garlic

himalayan salt or Braggs aminos or tamari

Chinese cabbage

Raw cashews, roughly chopped

tamarind sauce (see recipe posted here)

Instructions: Mix ginger, garlic, sesame oil and lime juice and salt (or tamari or Braggs). Marinate veggies at least 4 hours

or overnight. I like to put vegetables of similar thickness together, and keep the red cabbage separate so everything doesn’t turn pink.

Wash Chinese cabbage leaves, and chop off the rough bottom. Fill each leaf with the mix of vegetables. Sprinkle with chopped cashews and top with tamarind sauce.

Raw key lime pie (or coconut lime pie)

1 almond coconut crust recipe (posted here. You can use any kind of nut you like)

“meat” and water of one young coconut

1 1/2 small avocados (or 1 large)

juice of 1 1/2 limes

zest of 1 lime

1/2 c agave

4 Tbsp coconut oil

dash of vanilla

dash of Himalayan salt

Instructions: Make crust and press into the bottom of a pie tin or several mini springform pans.

For filling: Blend coconut meat and water in blender, until they make a smooth cream. Add in avocados, lime juice and zest, agave, vanilla and salt and blend until smooth.

Add in coconut oil, blend again.

Pour filling into crust and set at least one hour in the refrigerator. The longer it sets (e.g. overnight), the better it tastes.

Raw key lime pie

Raw Tuesday take-aways: April 27th

Yes, Tuesday is a holiday, but that’s no reason not to eat well. Celebrate by letting Jozi (Un)cooked do the uncooking while you relax and enjoy a delicious, raw meal.

This week’s menu:

Main course- Curry and rice- marinated veggies with a creamy coconut curry sauce, served over parsnip rice R 45

Dessert- Chocolate snowballs- delicious morsels of cacao, almond and dates, rolled in shredded coconut 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, 26th of April. Pick-up is on Tuesday the 27th, 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 or special dietary needs.

Reminder: Last chance to order for Tuesday take-aways

Remember to place your orders by Monday at 10am for Tuesday’s take-away. This week’s menu:

Main course: Kung pao lettuce cups- Asian veggies in a spicy Chinese sauce, served in lettuce boats R 45

Dessert: Key lime pie R 20

Email joziuncooked [at]gmail.com to place your orders.

Raw Tuesday take-aways: Menu for April 20th

Another great meal, brought to you by Jozi (Un)cooked. This week’s menu:

Main course- Kung Pao Lettuce Cups- Asian veggies in a spicy sauce, served in lettuce cups. R 45
Dessert- Key lime pie-creamy and delicious. 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 payment details. Once your payment is received, your order is confirmed. All orders must be in by Monday morning, 19th of April.

Pick-up is on Tuesday the 20th, 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 or special dietary needs.

Raw take-away #8: stuffed peppers and chocolate brownies

This week’s raw Tuesday take-away took some old favourites and made raw versions. For the stuffed peppers, we used baby bell peppers and filled them with Ani Phyo’s Love the Chick’s Paté and some fresh veggies. The book is reviewed on the resources page, here (you can also order it online from these links). For dessert, raw chocolate brownies. Simple, rich, delicious.

For those based in the Joburg area, especially those of you who have ordered before, please feel free to send me requests– these can be any kind of food, raw or cooked, that you enjoy. I will do my best to create healthy raw versions and include them in future take-away menus.

Raw stuffed peppers on a bed of baby spinach

Raw stuffed peppers

baby bell peppers

love the chicks paté (soaked sunflower seeds, soaked almonds, water, turmeric, salt and a dash of cayenne)

spring onion, chopped

baby roma tomatoes, halved

celery, chopped

carrot, shredded

fresh coriander, chopped

pinch of himalayan salt, cumin, ground coriander and freshly ground pepper

(for serving) baby spinach, shredded and tossed in olive oil, lemon juice and himalayan salt

Instructions: Halve the baby peppers, removing seeds and veins.

Mix the paté in a bowl with the rest of the ingredients, adjusting seasoning to taste. Spoon the paté and veggie mix into the pepper halves, and arrange them on a bed of spinach (or whatever greens you prefer)

Raw brownies

Raw chocolate brownies

This recipe is so easy, it seems silly to even print it. Yet the results are amazing.

1 c raw pecans (or walnuts), soaked overnight (minimum 6 hours)

1/4 cup raw cacao powder

1/4 cup dates (soaked if dry)

dash of himalayan salt

Instructions: Process walnuts in food processor until finely ground. Add cacao and process until mixed. Add dates and salt and process until mixture holds together.

Press mixture into a small pan, or into individual silicone muffin cups, and let set in refrigerator for at least 1 hour.

Enjoy!!