raw britannia

8/14/2019 Raw Britannia

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Raw Britannia: Make raw food mainstream | 2

Raw food makes the headlines daily. Raw foodists feel

healthier, happier and more vibrant than their previous

selves.

This happens because uncooked foods retain their full

spectrum of nutrients. They are easier to digest so our

bodies are less taxed, leaving us with much more energy.

We use this extra energy to live ecstatically

and to achieve our dreams.

A few decades ago, a

vegetarian had trouble

eating in restaurants,

then it was made

accessible. The same

happened for vegans.

Now, its our turn.We want to go to our

favourite restaurants!

We want to celebrate

occasions with

our normal

friends. We want

to remain part of

our community!

We also know

that many people

are excited by

raw food, and want to try it. With your help they will

love it.

Here are some of my suggestions. They all contain

ingredients that are easy to find, and should be in any

kitchen. Failing that, the ingredients can be found on

every high street. Substituting one item for another is a

great way to go, when their stock is different. Where

Ive had to use unusual ingredients, Ive listed

possible stockists.

Some dishes listed here can be moved

into another category, with adjustments

to size and garnishes. All the required

equipment can be found in every

professional kitchen.

Be bold and suggest to your localrestaurants that they try out some

of these dishes, or develop

their own versions of

them. They will probably

find that raw dishes

will enhance any menu

and ultimately they

will be proud to

offer it.

Bliss U

Make raw food mainstream


Created and written by Shazzie.

Graphic design by Karen Arnott, www.arnottdesign.co.uk.

Copyright 2008 Rawcreation Ltd. All rights reserved.


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The

recipesEach recipeserves one

generousportion


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Fortheloveofv

eg

NibblesSpi

cednu

ts

Her

by

olives


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2 tablespoons of cauliflower

2 tablespoons of carrot

clove of garlic

1 teaspoon of red onion

1 teaspoon of lemon juice

2 teaspoons of olive oil

2 teaspoons of coriander

Finely chop the garlic, onion and

coriander. Add to the oil and juice to

make a marinade. Roughly chop the

carrots and cauliflower into bite sized

pieces. Mix these into the sauce and

marinate for at least ten minutes before

serving with cocktail sticks.

For the love of veg

Nibbles


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4 tablespoons of raw nuts. Cashews,

pecans and walnuts work best.

1 tablespoon of fresh orange juice

teaspoon of cayenne pepper

teaspoon of paprika

teaspoon of fennel or dill seeds

Pinch of ground cumin

Add all ingredients together, marinate for

at least ten minutes and serve.

Nibbles

Spiced nuts


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At least ten plump green olives

3 basil leaves

1 teaspoon of dill leaves

1 teaspoon of chives

Pinch of black pepper

1 teaspoon of olive oil

Finely chop the herbs. Mix all ingredients

together and serve.

Herby olives

Nibbles


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Starters

Creamoftomatos

oup

Cucumbe

rrolls

Avocad

ococktail


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3 medium tomatoes

1 small carrot

a red pepper

a clove of garlic

red onion

6 leaves of fresh basil

2 tablespoons of raw nuts. Pine nuts or

cashew nuts are best

Pinch of sea salt


Blend all the ingredients using a

high-powered blender. A good blender

will warm the soup through without

cooking it. Otherwise, warm in a pan

until finger-hot.

Cream of tomato soup

Starters


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1 cucumber to shave

sweet apple

1 tablespoon of fresh parsley

1 teaspoon of fresh dill

1 cup of watercress

Using a vegetable peeler, shave the full

length of the cucumber until you have

three wide strips. Lay these out flat on a

worktop.

Blend (using a hand blender) the apple,

parsley, dill and watercress together

until creamy. Spread equal amounts of

this mixture onto the whole length of the

cucumber strips.

Roll up the strips and stand them on a

plate.

Garnish with berries and leaves, and then

serve.

Cucumber rolls

Starters


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Avocado cocktail avocado, ripe but firm

Handful of lettuce

2 tablespoons of coriander leaf

Pinch of ground coriander

Pinch of turmeric

Pinch of cumin

of red pepper

Finely shred the lettuce and arrange in

the bottom of a small bowl.

Peel the avocado and slice lengthways

into six equal strips. Arrange these

vertically so they come out of the bowl.

Blend all the other ingredients except for

the coriander leaf, to make a sauce. Add

this to the centre of the bowl, covering

the lettuce.

Sprinkle on the coriander leaf and serve.

Starters


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Main courses

Doublestuffedtom

atoes

Her

bypt

Sw

eet

and

sours

tiralive


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Double stuffed tomatoes2 beefsteak or other large tomatoes, with

stem

50g hulled sunflower seeds, preferably

soaked in water for at least an hour

5 sundried tomatoes, roughly chopped

and soaked in water for at least 30

minutes

teaspoon paprika

15g fresh basil, chopped plus extra leaves

for garnish clove garlic, chopped

5 black olives, stones removed, chopped

Cut a slice off the top of the fresh

tomatoes, leaving stems attached to

slice, and set tops aside.

Scoop out seeds and flesh. Using a hand

blender, blend the drained sunflower

seeds with the drained sundried tomatoes

and paprika until smooth. Mix in the

chopped basil, garlic and olives.

Stuff the tomatoes with mixture until

they overflow. Top with some extra basil

leaves, and place the tomato lids back on

top. Serve with a generous salad.

Main courses


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2 medium carrots

2 sundried tomatoes (optional)

4 tablespoons of raw nuts. Almonds,

cashews, macadamias or a combination

are best.

1 tablespoon of fresh tarragon

red pepper

2 tablespoons of spring onions

1 teaspoon of fresh mint

1 teaspoon of chives1 tablespoon of fresh basil


Pinch of sea salt

6 chicory leaves or other small sturdy

leaves such as the inside of romaine

Soak the sundried tomatoes for at least

ten minutes. Finely dice the carrots.

Blend all ingredients except the springonions and chicory leaves using a

handheld blender. Finely chop the spring

onions and mix them in.

Arrange the chicory on a plate. Add equal

amounts of pt to each leaf. Add some

herbs for garnish. Alternatively, mould

the pt in the centre of the plate and

arrange the leaves around it.

Herby pt

Main courses


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Choose a handful of three or four of these

ingredients: red peppers, mushrooms,

broccoli, leeks, mung bean sprouts,

courgette or asparagus

For the sauce

2 tablespoons of raw sesame seeds

(optional)

clove garlic teaspoon five spice

of an apple

teaspoon chili powder

1 teaspoon of fresh ginger

Juice of lemon

teaspoon of lemon zest

3 tablespoons of olive oil

Small dash of water

Pinch of salt

Pinch of pepper

Finely chop or press the garlic and ginger.

Blend all the sauce ingredients with a

hand blender. Thinly slice the vegetables

where appropriate. The thinner they are,

the quicker theyll marinate. Experiment

with different textures, such as grating

the courgette, and thinly slicing the leeks

vertically.

Add all ingredients together and mix

thoroughly. Marinate for at least twenty

minutes before serving.

Sweet and sour stir alive

Main courses


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Desserts

Applepie

Strawb

erryandcashew

de

lice

Ec

static

ball

s


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Apple pie an apple

1 tablespoon of raisins

teaspoon of cinnamon

3 drops of vanilla extract

25g of walnuts or pecans

5 dates or dried apricots

30g of raw cashew nuts

Pinch of ground nutmeg (optional)

Soak the cashews for at least 10 minutes

in warm water.

Blend the pecans, 4 apricots and

cinnamon using a handheld blender. Press

this base into a ramekin.

Blend the apple and mix the raisins into

it. Pour this into the ramekin over the

base.

Blend the cashews with the lastremaining apricot, vanilla and smother

the pie with this sweet cream then

sprinkle the nutmeg.

Desserts


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Strawberry and cashew delice

Desserts

8 strawberries

2 tablespoons of cashews

1 tablespoon hulled hempseed (from

www.detoxyourworld.com or health

food shops)

6 macadamia nuts

3 drops vanilla extract

2 dates

Soak cashews in warm water for 15-20

minutes. Finely slice the strawberries and

lay on the bottom of a ramekin.

Blend the rest of the ingredients into a

fine cream using a handheld blender. You

may need a dash of water to bring them

together.

Spoon the cream over the strawberries.

Lay a few strawberries over the cream to

garnish.


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Ecstatic balls5 dried apricots

4 dates

6 walnuts

2 tablespoons of pumpkin seeds

1 tablespoon of dried cherries (without

sugar and vegetable oil)

1 tablespoon of raw cacao nibs (from

www.detoxyourworld.com or health

food shops)

Desiccated coconut for rolling in

Blend all ingredients apart from the

coconut with a handheld blender and

blend until they come together in a paste,

but maintain some good texture.

Roll into balls and then roll in coconut

until they are covered.

Desserts


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Cocktails

Blueberrysmash

Sh

aquiri

daquiri

Cu

ke

em


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Blueberry smash2 shots of vodka

50g of blueberries (about a handful)

Juice of half a lime

3 ice cubes

Blend the ingredients and serve in a

martini glass. Top with extra blueberries.

The cocktails here all contain alcohol. Some raw foodists love

the occasional tipple; some dont. These cocktails taste just

as good when served virgin: sans alcohol.

Desserts


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Shaquiri daiquiri2 shots of white rum

The insides of 2 passion fruits

8 raspberries

A thin slice of pineapple

Blend the ingredients, strain and serve

over ice in a tumbler.




Cocktails


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Cuke em2 shots of gin

Large sprig of mint

Small cube of ginger, about 1 cm

a lime, skinned

3cm of cucumber, skinned

1 apple

Sparkling water to top up

Ice

Blend all the ingredients apart from the

water and ice. Sieve the mixture and

pour over ice in a high ball. Top up with

sparkling water and mix with a spoon.

Garnish with shaved cucumber as per the

photograph.




Cocktails


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Detox Your World, 9/10 Morton Peto Estate,

Morton Peto Road, Great Yarmouth

NR31 0LT

Tel: 08700 113 119

[email protected]

www.detoxyourworld.com

Disclaimer: Product details are for information only and are correct at the time of going to

press. Detox Your World is not responsible for products becoming obsolete. The information in

this ebook is not intended as medical advice, and only you are responsible for your health.

About Shazzie

Raw food is the original food that all animals, including

humans, ate before we invented cooking. Cooking

food, whilst creating great flavours, causes irreparable

damage to the food. This in turn damages us, over time.

Eating at least 50% in weight raw food at each meal has

been proven to help increase energy, vitality and health.

Eating 80% or more raw food alters us on a cellular level:

we become younger, happier and can lose all sight of

illness. Most of all, raw food makes us feel incredibly

sexy, and it brings out the ecstatic being in all of us!

Raw food is not new, yet its currently enjoying lots of

publicity because of the glowing testimonies from raw

foodists all over the world.

About raw food

About Detox Your World

Further information

Shazzie is the author of four books (Detox Delights,

Detox Your World, Naked Chocolate and Evies Kitchen).

She is a world-renowned speaker, and has appeared in

the national media many times. Shazzie is the Managing

Director of Rawcreation Ltd, a company which imports,

wholesales and retails ecstatic foods and other life-

enhancing products. Shazzie created the UKs first raw

organic chocolate bars, which are available in most

health food stores. Shazzie is, above all, a visionary.

She sees a world where everyone is living their dreams,

where we are all aligned with our true destinies,

and where we are all VIPs (Visionaries In Paradise).

Shazzie has been a vegan since 1986, and into raw

food since 2000. She lives in Cambridge, UK with her

ecstatic raw vegan daughter Evie. Shazzies web site

(www.shazzie.com) receives over 10,000 visits a day. Her

YouTube channel (www.youtube.com/user/valerie1969)

has been visited by tens of thousands of people, and

contains revolutionary information presented in a fun

and exciting way.

Detox Your World is the arm of Rawcreation Ltd that

serves the public via its online shop and ecstatic

foods range. It was established in 2000. With over

700 products, Detox Your World has thousands of

ecstatically dedicated customers who all strive to be

ecstatic beings. It publishes four brochures a year, and

continually updates its range of goods. Detox Your World

also supports animal, raw foods and environmental

charities and events with sponsorship, donations

and prizes. You can find Detox Your Worlds ecstatic

foods range online (www.detoxyourworld.com) and in

most of the UKs wholefood shops. It is also home to

Shazzies Naked Chocolate, a range of six raw organic

chocolate bars.


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