Easy raw recipes to try

MANILA, Philippines - Intrigued? Try these easy raw food recipes for your next meal.

BASIC GREEN SMOOTHIE

Ingredients:

5 cups pechay leaves and talbos ng kamote (half:half)


1/2 cup coconut meat (optional)


1 cup pineapple, chopped into chunks


1 lakatan banana or saba, chopped into cubes


1” whole ginger


1 cucumber, chopped into medium cubes


Optional: 1/2 to 1 cup coconut or plain water to thin it out


Storage: 1 day or freeze.

CHOCOLATE PUDDING

Ingredients:

3/4 cups coconut meat (malakanin)


1/2 cup fresh coconut milk


4 tbsps. carob powder


2 tbsps. cacao powder


2 tbsps. coconut nectar or coconut sugar


1 vanilla bean, inside scrapings or vanilla essence


1/8 tsp. Himalayan salt


Stevia to tasteʉ۬

2 tbsps. coconut oil



Procedure:

1. Blend all ingredients except the coconut oil until smooth.


2. Add the coconut oil and blend again.


3. Adjust sweetness if you have to.


4. Serve 1/3 cup in a small bowl or parfait glass.


5. Top with fruits.



PECHAY WRAPS



Veggies:

Toss in a bowl:

1 pc. sayote, thinly sliced or grated

1 pc. small green papaya, thinly sliced or grated

6 pcs. giant pechay leaves, whole with stems removed

3 shallots or 1 medium red onion, thinly sliced


few pieces snow peas, thinly sliced with seeds


1 pc. orange, skin removed, sliced

Sauce

Mix by hand in a bowl:

juice from 2 oranges


2 tbsps. olive oil


2 tbsps. coconut aminos


1 tbsp. yacon syrupʉ۬

1/4 tsp. salt


1/2 tsp. psyllium husk (to thicken)



Nut/seed ‘meat’ topping

Process or mix by hand:

1 cup walnuts or seeds, ground coarsely


1 tbsp. olive oil


1 tbsp. cumin powder


1 tsp. coriander powder


1 tsp. coconut aminos


2 tsp. coconut nectar


1/8 tsp. cinnamon

BOK CHOY SALAD

Veggies:

2 medium turnips, spiraled into noodles


1/3 cup pili nuts, roughly chopped


1/3 cup green onions (chives), sliced


1 cup mung bean sprouts


2 cups roughly chopped bok choy


1 cup Chinese pechay strips



Sauce:

1/4 cup tahini


1/4 cup cold-pressed sesame oil


1 tbsp. toasted sesame oil


1/4 cup coconut aminos


1/8 cup rice vinegar or coconut cider vinegar


1/8 cup calamansi juice


2 tbsps. coconut sugar


2 tbsps. ginger, grated


Procedure:

Blend sauce ingredients. Pour the sauce over the veggies upon serving, best tossed with clean hands.

Storage: 2 weeks