have raw cake and eat it
NOT QUITE RAW RISOTTO
We eat this a lot. It is only about 51% raw but it is a great staple and with a big salad can make a high percentage raw meal. It is also a great transitional food for those who are experimenting with raw foods. My children love it and it is a great way to hide raw greens for them. The sauce is very similar to my pasta and sauce recipe, but with rice.
The trick to getting it right, in my opinion, is to balance out the red and green. Too much green and my kids won’t eat it and it will taste bitter. Very dark green, leafy vegetables will need more red to balance them out than something like lettuce. Too much red and you will miss out on the opportunity of getting lots of greens into your family. If you think you might need some extra sweetness when you are getting used to it add a date or dried apricot. Start with small amounts of green and build it up each time you make it as you get used to eating more greens. Occasionally I mix in some onion lightly cooked in coconut oil to add flavour at the end.
It is a flexible recipe that allows for lots of variations so feel free to substitute what you have in your cupboard. If it is too green, add some more red and blend again. Serves 4 alongside big green salad.
3 medium ripe organic tomatoes
1 cup organic sun dried tomatoes, washed and soaked in 200ml water (the dry type)
1 stick celery (include the leaves)
2 carrots or 1 red pepper (or half of each)
1/2 avocado
4 tablespoons fresh, cold pressed, organic flax oil
3 tablespoons Engevita Flakes or other nutritional yeast flakes
2 teaspoons vegan stock powder (optional)
one or more of:
lettuce leaves
piece of brocolli
green cabbage leaves
kale/spinach/chard
11/2 cups brown rice (we like brown basmati), soaked 8 hours, rinsed and cooked
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1.Start cooking rice.
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2.Chop everything into chunks and put in a high powered blender with the sundried tomatoes and their soak water.
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3.Blend for 2 minutes, adding more water if necessary to get it going. Stir after one minute if necessary.
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4.Add stock powder, oil and Engevita Flakes and blend again for 8 seconds.
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5.Mix sauce into hot cooked rice.
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6.Serve and sprinkle with Engevita flakes and basil.
Below, you can add all of the ingredients in this recipe to your basket from our online shop.
After you have made the recipe you will still have plenty of each of the ingredients left.
NOT QUITE RAW RISOTTO INGREDIENTS
You may edit your basket at any time. We don’t stock the following ingredients for this recipe, but the essential ones should be easy to buy anywhere: fresh tomatoes, celery, pepper/carrot, avocado, green vegetables, brown rice, Engevita flakes.
