Tag Archives: apple cider vinegar

Raw cherry chutney! It exists!

25 Aug
raw cherry chutney exists and it is delish

raw cherry chutney exists and it is delish

I found this recipe for cherry chutney on renegadehealth.com during a bout of insomnia while i was fasting and have only just had a chance to make it. Don’t ask why I was perusing food websites at midnight – I was feeling, let’s say, peckish on day four of eating nothing but clay and pysllium husks… Anyway – I digress – cherry chutney. 

I’m always looking for raw flavour-filled treats to pep up my alfalfa salads and having eaten my way through a zillion variations of raw pestos decided it was time!! It also helps that cherries are in season…The other brilliant benefits of this chutney – are that it is super healthy, nutrient intact and perfect for serving to my non-raw mates with some extra strong cheese.  Here is the original recipe from Katrina Blair’s recipe book. My edited version is below it.

The ingredients
1 cup cherries
Small handful raisins
3 tbsp chopped onion
1 tbsp honey
1 tbsp apple cider vinegar
2 tbsp tamari (a wheat free soy sauce flavour)
1 1/2 clove garlic
1 inch ginger
1 tbsp curry
Dash of fennel, mustard seed, cardamom, cumin, garam masala, cinnamon all ground

How to make it
Blend or use a food processor!

THE HYPOCRITE’S VERSION (with ingredients on hand and for once, no blending)

The ingredients
1 punnet of stoned cherries
1 finely chopped red onion
3 tbspns of apple cider vinegar
handful of raisins
1 tbspn honey
2 tspns of cinnamon, cumin, garam masala

How to make it
I just put everything into a bowl, stirred it all up and let the already juicy cherries absorb the flavours for about 30mins.

How to eat it
I had it with an avocado and baby spinach salad. If wasn’t feeling worthy, I would have liked to have eaten it with a big chunk of a strong goat cheddar (definitely not cow)…

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Raw Winter Rainbow Salad

24 Mar

rich in colour, potassium, silicon, calcium, magnesium, silicon, vitamin A

rich in colour, potassium, calcium, magnesium, silicon, vitamin A, and sulphur

Eating organic, local and seasonal fruit and veggies is not a trifecta win set aside for the fortunate few on the countryside acres, those with super-sized roof tops or allotment lottery winners.

While supermarkets stock their daikon from Thailand and avocados from Cuba, right now, at my local markets in Portobello, with Winter dragging on, I’m still able to pick up some yummy seasonal, organic, English-grown root vegetables.  There’s a lot you can do with roots in terms of cooking but what about raw?  Well – I like to turn mine into a delicious rainbow winter salad.

 

 
The Ingredients
1 x beetroot
2 x carrot
½ a celeriac
2 x courgettes
Roughly chopped parsley

The dressing
Extra virgin olive oil
dash of lemon juice
splash of apple cider vinegar 

How to make it
You can either shave the veggies or julienne them. Mix it all up, add the dressing and serve on a big white plate. It looks gorgeous.

 

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