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Healthy Recipes

3 raw food recipes that aren’t salad

Raw recipe collage main post, 3 raw food recipes that aren't salad by healthista.com

Want to try some raw food recipes but sick of salad? Healthista brings you three dishes – with no salads – from Anya Ladra’s Raw Food Detox, a new cookbook centered around raw healthy food and quick preparation

 

Tomato Quiche with Almond Pastry

This savoury tart features both fresh and sun-dried tomatoes within a crisp, nutty crust – wheat and dairy-free! | Serves 8

Tomato Quiche, 3 raw food recipes that aren't salad by healthista.com

Cooking Supplies

25-cm loose-based tart pan

Non-stick dehydrator sheet

Dehydrator

Ingredients

Salt and freshly ground black pepper

Rocket, to serve (optional)

For the pastry dough:

300 g blanched almonds

2 tablespoons olive oil

For the filling:

80 g sun-dried tomatoes

4 large tomatoes

1 fresh red chilli

2 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

225 g cashews

Method

For the pastry dough:

1. Soak the almonds in a bowl of cold water for 6 hours.

2. Thoroughly drain the almonds and put in a food processor with the olive oil. Blitz until almost smooth, then add water, a teaspoon at a time, and keep blitzing until a sticky dough forms. Season to taste.

3. Transfer the pastry dough to the tart pan. Push the dough evenly over the base and side of the pan with your fingers to make a neat shell.

4. Put the tart on the dehydrator sheet and dehydrate at 46˚C/115˚F for about 4–5 hours or until the pastry is dry.

For the filling:

  1. Soak the sun-dried tomatoes in a bowl of cold water for 15 minutes.

2. Thoroughly drain the sun-dried tomatoes, then put in a food processor with the fresh tomatoes, chilli, vinegar and maple syrup. Blitz to a mousse consistency. Add the cashews and blitz again until smooth. Season to taste.

3. Spoon the filling into the dehydrated tart shell and level with the back of a spoon. Serve immediately with rocket, if liked.

 

Green Pad Thai

Try this interesting take on one of the world’s most popular noodle dishes. Raw courgette ‘noodles’ are tossed with crunchy vegetables and green Thai paste. | Serves 2–3

Pad Thai, 3 raw food recipes that aren't salad by healthista.com

Cooking Supplies

Non-stick dehydrator sheet

Dehydrator

Spiralizer (optional)

Ingredients

Salt

For the garnish:

2 1⁄2 tablespoons cashews

1 tablespoon agave nectar or pure maple syrup

1 teaspoon olive oil

1⁄4 teaspoon chilli powder

For the green Thai paste:

2 1⁄2 tablespoons cashews

1 lemongrass stalk, chopped

50 g raw coconut chips

1 tablespoon freshly squeezed lime juice

1 tablespoon chopped fresh ginger

1⁄2–1 fresh green chilli, chopped

2 spring onions, white part and 2 cm/3⁄4 inch of green part, chopped

1 big handful of fresh basil, torn into pieces

1 teaspoon mild curry powder

4 tablespoons coconut water or water

For the marinade:

1 1⁄2 tablespoons sesame oil (cold-pressed, unrefined and untoasted)

1 spring onion, chopped

1 tablespoon agave nectar

1⁄4 fresh red chilli, chopped

2-cm/3⁄4-inch piece of fresh

ginger, peeled and chopped

1 tablespoon freshly squeezed lemon juice

1 garlic clove, peeled

For the ‘pad Thai’:

1 large courgette

1 bok choy, thinly sliced

1 red (bell) pepper, seeded and thinly sliced

1 small carrot, julienned

50 g sliced shiitake mushrooms

Method

For the garnish:

1. Toss all the ingredients together with a pinch of salt.

2. Spread them out on the dehydrator sheet and dehydrate at 46ºC/115ºF for 20 hours.

For the green Thai paste:

1. Soak cashews in a bowl of cold water for 30 minutes.

2. Thoroughly drain the cashews, then put in a blender with all the remaining green Thai paste ingredients and 1/2 teaspoon salt.

3. Blitz until smooth, adding more water if needed.

For the marinade:

Put all ingredients in the blender and blitz until smooth.

For the ‘pad Thai’:

1. Spiralize the courgette using the spiralizer, if you have one. If you don’t have one, shave the courgette into ribbons using a vegetable peeler.

2. Put the courgette in a bowl, then stir in enough green Thai paste to coat the ribbons.

3. Allow to marinate for 30 minutes.

4. Meanwhile, put the bok choy, (bell) pepper, carrot and mushrooms in a bowl.

5. Pour the marinade over and mix well.

6. Allow to marinate for 30 minutes.

To serve, divide all the vegetables between 2-3 plates and garnish with the cashews.

 

Vegetable ‘Spaghetti’ with Puttanesca Sauce

Going raw doesn’t have to mean missing out on pasta! Use a spiralizer to make spaghetti out of courgettes, then top with a raw puttanesca-style sauce. | Serves 2

Courgette pasta, 3 raw food recipes that aren't salad by healthista.com

Cooking Supplies

Spiralizer (optional)

Ingredients

2 small courgettes

50 g pitted black olives, chopped

For the puttanesca sauce:

50 g sun-dried tomatoes

150 g cherry tomatoes or baby plum tomatoes

1 garlic clove, crushed

1 teaspoon dried oregano

1 teaspoon dried basil

A pinch of ground cayenne pepper

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Method

For the puttanesca sauce:

1. Soak the sun-dried tomatoes in a bowl of cold water for 10 minutes.

2. Thoroughly drain the tomatoes, then put in a food processor fitted with an ‘S’ blade.

3. Add all the remaining puttanesca ingredients and process until smooth. Season to taste.

For the spaghetti:

1. Spiralize the courgettes using the spiralizer, if you have one. If you don’t have one, shave the courgettes into ribbons using a vegetable peeler.

Divide the spaghetti between 2 plates, top with the puttanesca sauce and garnish with the olives.

Click for more information on Raw Food Detox and Raw Fairies. For more raw food in your life, follow Anya on Twitter and get the Raw Food Detox cookbook here.

Raw-Food-Detox-book-jacket-3-raw-food-recipes-that-arent-salad-by-healthista.com_.jpgAnya Ladra is a Cordon-bleu trained chef and founder of Raw Fairies, a raw food plan praised by Vogue, Elle, Harper’s Bazaar, and Tatler. Her new book Raw Food Detox for Health and Vitality – Includes an energising 5-day plan to kick start a healthier you was published by Ryland, Peters & Small in February 2016

All photos courtesy of Ryland Peters & Small.

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