Loving Earth Blog

Carrot, Orange & Sweet Potato With Fresh Chilies

info@lovingearth.net (Omid Jaffari) — Sun, 13 May 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 poeple

Old school for sure, and very much ideal for a fast, easy and delicious soup recipe for the family when you're on the run!

Don't forget the fresh chilies...but if you're not a big fan like me, then go with jalapeño instead!

Ingredients

You need

You Need

4 cups water
1 small leek, chopped
6 carrots, peeled & diced
1 medium size white or orange sweet potato, peeled & diced
1 large parsnip, peeled & diced
2 small turnips, peeled & diced
1 ripe pear, peeled, cored & diced
¼ cup orange juice
½ red onion, chopped
2 garlic cloves, finely grated
1 orange, zest
4 stems coriander
1 inch ginger root, finely chopped
2 tbsp olive oil
2 tsp Sea Salt
1 tsp fresh chilies, finely chopped
1 tsp ground coriander

Directions

Method

Method

1. In a large pot, heat up the coconut oil over medium heat. Add the ground coriander, onion, garlic, leek and ginger and cook for two minutes, or until fragrant.

2. Add the orange zest and cook for one minute.

3. Add the rest of the vegetables and the pear and cook for five minutes, stirring occasionally.

4. Add the orange juice and coriander stems and cover. Simmer for 20 to 25 minutes, or until the vegetables are fork tender.

5. Purée the soup finely and transfer back to the pot.

6. Stir in the coconut milk and check the seasoning for salt or pepper.

Multi Root Vegetable Soup with Mace

info@lovingearth.net (Omid Jaffari) — Wed, 09 May 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

The language of the heart – fantastic for those cold nights, next to a fireplace with your loved ones… straight up, this is my most loved and favourite soup recipe! The texture of the root vegetables and the flavour of the mace are just such a great compliment to one another. If you like, some rye bread goes down really well to finish off the notes of this flavour combination symphony!

Ingredients

You need

2 tbsp olive oil
2 twigs lemon thyme
1 tsp ground coriander
1 small yellow onion, brunoise
1 leek, white part only, chopped
2 garlic cloves, finely grated
½ of one butternut squash, peeled & chopped
2 turnips, peeled & diced
2 parsnip, peeled & diced
1 sweet potato, peeled & diced
2 carrots, peeled & diced
1 kaffir lime leaf
3 small pieces of mace
1 tbsp Coconut Sugar
4 cups coconut water
a pinch of Sea Salt

Directions

Method

1. In a large thick-bottomed pot, heat the olive oil over medium heat. Add the butter. When melted, add the ground coriander, thyme, onion and leek. Cook for five minutes without browning. Add the garlic and cook for another minute.

2. Add the rest of the vegetables, the kaffir lime leaf and cook for five more minutes, stirring occasionally.

3. Cover the vegetables with coconut water, mace, coconut sugar and season with salt and pepper. Cook until the vegetables are tender (about 20 minutes).

4. Discard the thyme and kaffir lime leaf and transfer the vegetables and broth to the bowl of a food processor. Purée finely. Add cream to taste and more salt and pepper, if necessary, and serve with fish roe (optional, I happened to have some and love the burst of salt it gives) and freshly chopped parsley.

Thai Broth Soup with Rice Noodles

info@lovingearth.net (Omid Jaffari) — Sun, 06 May 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

Simple, flavourful & very Thai, this bad boy will satisfy anyone: raw, vegan, meat eaters or food lovers! You can even warm it up in a pot and throw in the zucchini noodles last minutes to add more warmth to your table.

Ingredients

For the Thai Broth Soup

You need

4 cups hot water
2 celery sticks, sliced
2 spring onions, sliced
4 red radishes, sliced
½ white onion, brunoise
½ turnip, peeled & sliced
1 lemongrass stick, sliced
2 garlic cloves, finely grated
1 tbsp whole pepper corns
1 tbsp sesame seed oil

For the rice noodles

You need

2 zucchinis, sliced paper thin lengthwise – linguine width ribbons
1 tsp Sea Salt
1 tbsp sesame seed oil

For the topping

You need

¼ cup Thai basil, torn
¼ cup red radish, thinly sliced
1 tbsp sesame seed oil
1 tbsp black Tasmanian peppercorn

Directions

For the Thai Broth Soup

Method

1. Mix all ingredients in a large bowl and transfer into a flat container and dehydrate for 16 hours.

2. Strain through a fin strainer and transfer into the flat container and dehydrate for another 6 hours.

For the rice noodles

Method

Gently mix all ingredients with your hands and allow to marinate and for the noodles to soften for five minutes.

For the topping

Assemble

Divide the noodles into four flat bowls.

Pour the broth over and garnish with red radishes, Thai basil, black Tasmanian pepper corns and sesame seed oil.

Wild Mushroom Chowder

info@lovingearth.net (Omid Jaffari) — Sun, 29 Apr 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

Chowder - something that really reminds me of when I was living in the UK about 13 years ago. During the cold months in cloudy, rainy England, a nice wholesome chowder is about the only thing that will bring warmth into your heart. Although there's absolutely no way our months here in Melbourne are that bad, I'm excited to have such a great excuse to chow down on this wonderfully hearty dish!

Ingredients

For the cream

You need

3 cups water
1 cup Brazil Nuts, soaked 8 – 12 hours
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp nama shoyu or tamari
1 shallot, finely grated
2 tsp Sea Salt
1/3 tsp fresh chili
1/3 tsp cayenne powder

For the wild marinated mushrooms

You need

1 cup wild mushrooms, sliced
2 tbsp nama shoyu
1 tbsp sesame seed oil

You need

Directions

For the cream

Method

1. Blend Brazil Nuts and water in a high–speed blender until smooth.

2. Strain through a fine strainer and discard the pulp.

3. Blend this nut milk and the remaining ingredients in a high-speed blender until completely smooth and creamy. Taste for seasoning.

For the wild marinated mushrooms

Method

Mix in all the ingredients in a large bowl and allow to marinate for 10 minutes before blending it with the cream.

Assemble

Divide the soup into four bowls or empty coconuts with coupe of peaces of wild marinated mushrooms.

Root Vegetable Soup with Truffle Oil

info@lovingearth.net (Omid Jaffari) — Thu, 26 Apr 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

Seasonal to the core… I thought it was about time to have something cooked instead of raw all the time. After all, it’s getting cold and for me, soup with some sour dough bread to dip in and herbs to munch on is what makes my bones warm during these winter months!

Ingredients

You need

2 tbsp olive oil
¼ red onion, chopped
1 leek, white part only, chopped
2 twigs of thyme
1 tsp ground coriander
2 garlic cloves, finely grated
1 tbsp sun dried tomato paste
1 tomato, peeled, cored, seeded & diced
1 parsnip, peeled & diced
2 small turnips, peeled & diced
2 carrots, peeled & diced
2 cups butternut squash, peeled & diced
1 bay leaf
1 tbsp Coconut Sugar
5 cups cold water
4 tbsp truffle oil

Directions

Method

1. In a large pot, heat two tablespoons of olive oil over medium heat. When warm, add the onion, leek, thyme and ground coriander. Cook for 3 minutes, stirring occasionally, until the onion and leek are soft but not brown.

2. Add the garlic and cook for 1 more minute.

3. Add the sun-dried tomato paste and tomato, and cook for two minutes.

4. Add the rest of the vegetables, the bay leaf, coconut sugar and water. Season with salt and pepper. Bring to a simmer and cover. Cook for 20 minutes, or until the vegetables are tender when pierced with a fork.

5. Discard the bay leaf and thyme. Transfer the soup to the bowl of a food processor and purée until smooth (you might want to do that in a few steps and not add all of the water at once, to choose the texture of the soup you prefer).

Pumpkin & Sunflower Seed Soup

info@lovingearth.net (Omid Jaffari) — Sun, 22 Apr 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

With things getting really autumny, it's chilly day in Melbourne. The perfect weather for a hearty raw soup!

What an exotic combination; creamy, nutty and full of flavour…I love this soup for lunch, as it can be heavy.

Ingredients

You need

4 medium size pumpkins, cut the top and spoon it out
4 cups young Thai coconut water
½ cup Pumpkin Seeds
¼ cup olive oil
2 cardamoms, crushed
1 shallot, brunoise
2 garlic cloves, finely grated
2 tsp Sea Salt

Directions

Method

1. Mix all ingredients in a large bowl except the pumpkin shells.

2. Transfer into a flat container and dehydrate for 16 hours.

3. Blend all ingredients a high - speed blender until smooth. Strain into a fine sift.

4. Pour back into the pumpkin shells and serve.

Dehydrated Beetroot & Crème Fraiche Soup

info@lovingearth.net (Omid Jaffari) — Wed, 18 Apr 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

With this recipe I've brought out the sweet flavour of the beets with hint of earthiness as a finishing touch.

When I was young, my mother always made soup with something cold on top, whether it was sour cream, yoghurt, or some kind of salsa with herbs, it gave things a twist and really made us go crazy for these combinations. Of course with raw vegan soups it can be hard to differentiate, since both the soup and the topping are cold. With this recipe, the soup is dehydrated, so if you use a hot bowl (simply warm it under the hot tap) it will make you think so. Cheating! :)

Ingredients

For the Dehydrated Beetroot Soup

You need

6 medium size beetroots, peeled & chopped
4 cups young Thai coconut water
¼ cup olive oil
2 tbsp nama shoyu or tamari
2 tbsp apple cider vinegar
1 tbsp Maqui Berry Powder
1 shallot, brunoise
2 garlic clove, finely grated
¼ tsp Sea Salt

For the Crème Fraiche

You need

1 ½ cups Really Raw Cashews, soaked 1 – 2 hours

½ cup young Thai coconut meat
½ cup water
½ capsule probiotic
¼ cup lemon juice
1 tbsp lime zest
1/3 tsp Sea Salt

For the garnish

You need

¼ cup chives, chiffonade

Directions

For the Dehydrated Beetroot Soup

Method

1. Mix all ingredients in a large bowl.

2. Transfer into a flat container and dehydrate for 16 hours.

3. Process all ingredients a high-speed blender until smooth. Strain into a fine sieve.

For the Crème Fraiche

Method

Process all ingredients except the lemon juice, lime zest and sea salt in blender until smooth and creamy. Transfer into a bowl twice the size of the mixture and cover with cloth to culture. Leave somewhere warm for 16 hours. Refrigerate for two hours and then add the rest of the ingredients. Refrigerate for another two hours before serving.

For the garnish

Assemble

Divide the soup into four bowls with a tablespoon of crème fraiche and sprinles of chifonade chives.

Lucuma & Carrot Soup with Young Thai Coconut Yoghurt

info@lovingearth.net (Omid Jaffari) — Sun, 15 Apr 2012 14:00:00 GMT

Time: 1 Hour Serves: about 4 people

Welcome to the first in our series of many warm-hearted soups. Time to enlighten the heart for this coming winter!

Pure earthiness with that gorgeous Sunday roast flavour which mixes the sweet caramel of lucuma and the liquorice essence of the Dutch carrots with the cold fresh sourness of coconut-based yogurt. Any soup-lover will be an instant addict!

Ingredients

For the Lacuma & Carrot Soup

You need

12 Dutch carrots, peeled & chopped
¼ cup olive oil
¼ cup Dark Agave Nectar
4 cups young Thai coconut water
1 tbsp Lucuma Powder
1 tbsp cinnamon powder
2 tsp green fennel seeds
½ shallot, brunoise
1 garlic clove, finely grated
1 tsp Sea Salt

For the Young Thai Coconut Yoghurt

You need

2 cups young Thai coconut meat
½ cup young Thai coconut water
1 probiotic capsule
1 tbsp olive oil
1 tbsp lime juice
1/3 tsp Sea Salt

Directions

For the Lacuma & Carrot Soup

Method

1. Mix all ingredients in a large bowl.

2. Transfer into a flat container and dehydrate for 16 hours.

3. Blend all ingredients in a high-speed blender until smooth. Strain into a fine sieve.

For the Young Thai Coconut Yoghurt

Method

1. Mix young Thai coconut meat, water and probiotics in a blender until smooth.

2. Allow to sit in a glass bowl covered with a towel in a warm place for four hours to culture.

3. Blend the remaining ingredients and refrigerate for four hours.

Maqui Berry Short Cake Smoothie

info@lovingearth.net (Omid Jaffari) — Wed, 11 Apr 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

More-ish, creamy and sweet with a hint of caramel…this one's a real treat and the perfect way to bring our month of smoothies to a close! We’ve come a long way, covering some unique and delicious smoothie recipes...

When I first discovered a healthier lifestyle like raw veganism, I had no clue where to start, and everyone told me that smoothies was a fun and easy way to get on the wagon and enjoy the health ride. Yet most of the recipes introduced to me were bland and boring - after 13 years of being a chef, my well-trained palate wasn't having any of it! So I started to play around and find some exotic combinations to motivate me… If you’re a beginner, want something exciting and have an emotional palate which needs proper entertainment (like mine!), then these recipes should be right up your alley!

Ingredients

You need

4 bananas
2 cups young Thai coconut water
2 cups water
1 cup celery
½ cup Really Raw Cashews, soaked 2 – 4 hours
¼ cup Maqui Berry Powder
¼ cup Yacon Syrup
3 tbsp Coconut Chocolate Butter
1 tbsp AFA Powder
2 tbsp Cats Claw Powder

Directions

Method

Mix all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

Silver Green Smoothie

info@lovingearth.net (Omid Jaffari) — Sun, 08 Apr 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

The Silver Green Smoothie provides a real health boost in addition to simply being delicious! With the subtle citrus earthiness of bee pollen and lucuma gently brought out by the coconut sugar, the additons of green veg, AFA powder and chia seeds mean that this doesn't ever become too sweet.

Ingredients

You need

4 cups water
2 cups silverbeet leaves, chopped
1 cup pak choy
½ cup desiccated coconut
1 ripe banana
1 cup Cacao Nibs
½ cup Brazil Nut Butter
¼ cup Lucuma Powder
2 tbsp Coconut Sugar
1 tbsp AFA Powder
1 tbsp Bee Pollen
2 tbsp Chia Seeds

Directions

Method

Process all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.

Green Beauty Smoothie

info@lovingearth.net (Omid Jaffari) — Wed, 04 Apr 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

Earthy, creamy & nutty, this is a smoothie unlike anything you're likely to have tried before! As strange a blend as some of these ingredients may sound, once you taste this I'm sure you'll agree that it's a uniquely delicious taste sensation!

Ingredients

You need

2 cups curly kale
5 brussels sprouts
2 ripe bananas
2 cups young Thai coconut water
2 cups water
¼ cup Pumpkin Seeds
2 tbsp Coconut Cashew Butter
2 tbsp Yacon Syrup
1 tbsp AFA Powder
1 tbsp Bee Pollen
1 tbsp Acai Powder

Directions

Method

Blend all ingredients until smooth and enjoy!

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

Boost Your Immunity Smoothie

info@lovingearth.net (Omid Jaffari) — Sun, 01 Apr 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

Creamy, textured & sweet...everything you want in your tummy!

With autumn kicking in, it's natural to detox. During this transitional time, building up your immunity will keep you fit and healthy to enjoy this gorgeous season when so many of us come down with snuffles and colds!

The blending of some slightly more unusal ingredients such as broccoli, avocado and pineapple makes for a really spectacular taste explosion!

Ingredients

You need

4 cups water
1 cup broccoli florets
1 avocado, pitted and chopped
1 cup pineapple, peeled & chopped
¼ cup Goji Berries, soaked 3 hours
4 tbsp Yacon Syrup
1 tbsp AFA Powder
1 tbsp Gubinge Powder
1 tbsp Lucuma Powder

Directions

Method

Mix all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.

My Pink Smoothie

info@lovingearth.net (Omid Jaffari) — Wed, 28 Mar 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

Pink by name and pink by nature, this one's a feisty little number! The pomegranate and orange taste blend so smoothly with the cashews, almonds and pecans to grant an aspect of true brightness and health-giving vitality. Try this one in the morning as a great wake-up smoothie!

Ingredients

You need

4 cups pomegranate seeds
1 cup young Thai coconut water
2 cups water
½ cup plums
½ cup oranges
½ cup Goji Berries
¼ cup Almonds, soaked 2 – 4 hours
¼ cup Cashews, soaked 2 – 4 hours
¼ cup Pecans, soaked 2 – 4 hours
2 tbsp Maqui Berry Powder
1 Vanilla Bean, scraped

Directions

Method

Mix all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

Fragrant Temptation

info@lovingearth.net (Omid Jaffari) — Sun, 25 Mar 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

Light, Fresh & Crispy is what this smoothie should really be called!

Combining the tangy crisp crunch of the Granny Smith apples, celery and parsley is what gives this smoothie its sense and sensibility coming into autumn... Everything great about autumn is offered in this smoothie...imagine yourself walking on colourful dried leaves, inhaling fresh clear air!

Ingredients

You need

3 cups celery, chopped
4 Granny Smith apples
2 ripe bananas
3 cups water
1 cup young Thai coconut water
¼ cup parsley
¼ cup Goji Berries, soaked 3 hours
2 tbsp Yacon Syrup
1 tbsp AFA Powder
1 tbsp Camu Camu Powder
1 tbsp Maca Powder

Directions

Method

Process all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

Grapes & Nuts Smoothie

info@lovingearth.net (Omid Jaffari) — Wed, 21 Mar 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

As we continue on our Smoothie Challenge here's a really interesting one. The blending of those rich juicy grapes with the freshness of coconut water and depth of nuts and pumpkin seeds makes for a really well-rounded concoction, with the Yacon sweetening things up, the Camu Camu adding a touch of sharpness and the Vanilla balancing it all out. Remember, this isn't a rulebook: use it for inspiration and add your own unique touch!

Ingredients

You need

3 cups black grapes
3 cups crimson grapes
2 cups young Thai coconut water
2 cups water
¼ cup Pumpkin Seeds
¼ cup Almonds, soaked 2 – 4 hours
¼ cup Walnuts, soaked 2 - 4 hours
3 tbsp Yacon Syrup
2 tbsp Camu Camu Powder
2 tbsp Lucuma Powder
1 Vanilla Bean, scraped

Directions

Method

Process all ingredients in a blender until smooth.

Your old Dark Agave Nectar 1 liter jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

The Classic

info@lovingearth.net (Omid Jaffari) — Sun, 18 Mar 2012 14:00:00 GMT

Time: 5 minutes Serves: about 4 people

Just as autumn kicks in, I thought it'd be good for us to do some cleansing with smoothies. We're going to start off with The Classic, but hold on tight, because over the next month things are going to get very fresh & fruity!

The idea here is to get as many readers and followers as possible to jump on the wagon over the next four weeks. As a prize, we're offering a space on one of my Botanical Cuisine classes in conjunction with Loving Earth to one of you who shares their four week smoothie cleansing journey with us. Just email events@lovingearth.net in four weeks time with a report on how things went, together with any photos of your homemade versions of our smoothie recipes, and you might be the lucky one who gets a free space at one of our wonderful Mis En Place courses! Of course, we'll have some Loving Earth goodies for the runners-up as well. Good luck and cheers to our four week journey!

Ingredients

You need

2 bananas
2 apples
6 clementines
2 cups spinach
2 cups water
2 cups young Thai coconut water
¼ cup parsley
¼ cup spare mint
¼ cup Coconut Sugar
2 tbsp AFA Powder
3 tbsp Lucuma Powder
3 tbsp Gubinge Powder
1 Vanilla Bean, scraped

Directions

Method

Mix all ingredients in a blender until smooth.

Notes

Your old Dark Agave Nectar 1 litre jars are perfect to store this in if you have any lying around. Fill them up and keep them in the fridge.
You can replace young Thai coconut water with 1/4 cup coconut oil/butter with 2 cups of water instead.

Coconut Cream Breakfast

info@lovingearth.net (Omid Jaffari) — Wed, 14 Mar 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

A raw vegan breakfast which is incredibly luxurious yet really healthy and vibrant. Try this for a fun, active morning to chase away the Autumn chills which are beginning to creep up on us here in Melbourne...the world's most changeable city!

Ingredients

For the Coconut Cream Chia

You need

1 cup Shredded Coconut
2 cups young Thai coconut water
¼ cup Coconut Sugar
¼ cup Chia Seeds
2 Vanilla Beans, scraped
1 tsp rose water

For the Crumble

You need

1 cup Activated Almond flour*
1 tbsp water
1 tbsp Dark Agave Nectar
1 tbsp Lucuma Powder
1 tsp cinnamon
¼ tsp Sea Salt

For the Topping

You need

¼ cup Goji Berries, finely sliced
¼ cup Cacao Nibs, roughly chopped
1 tbsp Mesquite Powder

Directions

For the Coconut Cream Chia

Method

1. Mix all ingredients except the chia seeds in a blender until smooth.

2. Pour the mixture into a large glass bowl.

3. Whisk and gently add the chia seeds into the mixture.

4. Pour into empty LE products jars and leave in the fridge for one hour before serving.

For the Crumble

Method

1. Place all ingredients in a food processor and pulse until they reach a doughy consistency.

2. Press into four mini tartlet pans with removable bottoms.

3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases. Continue to dehydrate them for a further eight hours.

4. Place the tartlets on a cooling rack for three minutes before serving.

* Tart cases should be approx 11-cm wide and no more than about 1-cm.

* To make cashew flour, process the correct amount of cashews in a blender slowly until flour-like. Please do not overblend as the oil from the cashes will turn it into dough.

For the Topping

Assemble

Crumble the tartlets over the Coconut Cream Chia followed by the toppings.

The Glazed Pear & Walnut Connection

info@lovingearth.net (Omid Jaffari) — Sun, 11 Mar 2012 14:00:00 GMT

Time: 1 hour Serves: about 2 people

Now this dish may sound like a slightly leftfield electro-folk band (if that genre even exists!) but it is in fact a rather delicious desert. Pear is by far my favourite fruit to work with as it so versatile, working wonderfully when used in its raw form but equally delicious when cooked. The Agave Nectar that comprises the base of the glaze is what makes this dish for me. This intense sweetness coupled with warming (somehow homely) feel of the walnuts really works well with the natural sweetness of the pear. As you can see from the ingredients section down below, I have recommend using two pears. In truth, you could probably use one but for me it is simply not enough to have just one of these! Indulge yourselves and enjoy!

Ingredients

For the glazed pear

2 pears, peeled and sliced into petals
4 cups young Thai coconut water
½ cup Light Agave Nectar
2 tbsp Lucuma Powder
1 orange rind
1 Vanilla Bean, scraped
1 star anise
1 cinnamon quill
¼ tsp Sea Salt

1 cup Walnuts, crushed

Directions

Method

1. In a large bowl, mix all of your ingredients together. Peel the pears keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the bowl.

2. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it presses the pears into the liquid.

3. Refrigerate for a minimum of several hours and as long as three days. Alternatively, freeze for six hours and defrost for faster 'poaching'.

4. Place everything on a flat container and dehydrate for 24 hours or until glazy.

5. Sprinkle the crushed walnuts around the pears and enjoy.

Ricotta with Vanilla Honey Comb

info@lovingearth.net (Omid Jaffari) — Wed, 07 Mar 2012 14:00:00 GMT

Time: 1 hour Serves: 750 grams

Ricotta is Italian for "recooked" because it is made by "cooking" whey. It makes delicious lasagna, ravioli stuffing, gnocchi, cannoli, cheese-stuffed shells and blintzes, or a type of cheese cake. But this is a replica bad boy that is 100% raw vegan, which it means you can easily implemented in the above dishes or your breakfast routine and indulge with honey comb.

Ingredients

For the Ricotta

2 cups Activated Almonds, soaked for 1 – 2 hours
1 cup water
½ cup Yacon Syrup
1/4 cup Bee Pollen
1 capsule probiotic
2 lemons, zest
½ lime, juiced
1 tsp sea salt

For the Vanilla Honey Comb

1 cup honey comb

½ cup honey

2 Vanilla Beans, scraped

½ orange, microplain

Directions

For the Ricotta

1. Blend soaked macadamia and water with probiotic in Vita-Mix until thick paste.

2. Put in a cheesecloth or nut milk bag, place in a small strainer with a bowl underneath, and cover with a towel.

3. Place a weight on top of the cheese bag, such as a gallon container.

4. Let sit for 12 – 14 hour to culture.

5. Once cultured, mix in the rest of the ingredients.

For the Vanilla Honey Comb

1.Blend honey, microplained orange and vanilla beans in a Vita-mix until smooth.

2. pour over the honey combs and serve.

Good Morning Bircher Muesli

info@lovingearth.net (Omid Jaffari) — Sun, 04 Mar 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

A raw vegan breakfast: diverse, delicious and healthy!

Ingredients

For the Bircher Muesli

2 cup Brazil Nut Milk
1 cup Pecans, roughly chopped
½ cup Shredded Coconut
½ cup apples, roughly chopped
1 tbsp Lucuma Powder

1 tsp cinnamon powder
1 Vanilla Bean, scraped
¼ tsp Sea Salt

For the Topping

¼ cup White Mulberries
¼ cup Sunflower Seeds
2 tsp Maqui Powder, (optional)
3 tbsp spare mint

Directions

For the Bircher Muesli

1. Mix all bircher muesli ingredients in a blender for four seconds.

2. Divide the mixture onto four plates.

For the Topping

1. Mix the topping ingredients and scatter gently on the bircher muesli.

Chocolate White Mulberry Canelé

info@lovingearth.net (Omid Jaffari) — Wed, 29 Feb 2012 14:00:00 GMT

Time: 1 hour Serves: about 6 portions

Traditionally a canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.

This is my take on this French classic...Cacao again is at the forefront of this dish but is offset nicely with the freshness of the mulberries and the spice of the ginger. I'll tell you now, you just won't be able to have only one, so make sure that you prepare a few spare! I often breakout these bad boys for dinner parties, particularly as they are so quick and easy to make. Last time I made these I had three...that may have been slightly excessive! :)

I've recommended using espresso glasses below, but in truth, I tend to use a slightly larger tumbler glass.

Ingredients

You need

2 cups Activated Almond Flour *
¼ cup White Mulberries
¼ cup Pecan milk
¼ cup Coconut Sugar
¼ cup Cacao Nibs
½ tbsp ginger root, peeled & sliced
3 cardamom pods, crushed
3 tbsp Cacao Powder
1 tsp Cacao Butter
1 tsp Coconut Oil/Butter
1 tsp Lucuma Powder
¼ tsp Sea Salt

Directions

Method

1. Combine all ingredients together in a large bowl and mix thoroughly.

2. Line up six small espresso glasses with Clingfilm.

3. Pour the mixture in and dehydrate for 12 hours.

4. Gently take the Canelés out and dehydrate for a further 12 hours before serving.

Tips

* To make activated almond flour, process the correct amount of activated almonds in a blender slowly until flour-like. Please do not overblend as the oil from the almonds will turn it to dough.

Chocolate Granola

info@lovingearth.net (Omid Jaffari) — Sun, 26 Feb 2012 14:00:00 GMT

Time: 1 Hour Serves: about 4 people

This is one my favourite things to have for breakfast and if I'm telling the truth, I sometimes have this as a cheeky afternoon snack too. Cacao takes centre place, offering you a really hearty (yet healthy) chocolatey punch. The sweet acidity of the Goji berries helps bind the whole dish together and as a massive fan of shredded coconut, for me this really couldn't be a better way to start the day.

Ingredients

For the Chocolate Granola

1 cup Buckinis
½ cup Shredded Coconut
¼ cup Goji Berries
¼ cup Cacao Nibs
¼ cup Cacao Powder
¼ cup Dried Mangos, julienned
¼ cup Light Agave Nectar
¼ cup raisins
2 tbsp Lucuma Powder
¼ tsp Sea Salt

For the Mesquite Pecan Milk

1 cup Activated Pecans, soaked for 4 - 6 hours
4 cups water
1 tbsp Mesquite Powder
½ Vanilla Bean, scraped
1 tsp Sea Salt

You need

Directions

For the Chocolate Granola

1. Mix all the ingredients together and pour into a flat container.

2. Dehydrate for three hours.

3. Place in an open container and store in a dry cool place.

For the Mesquite Pecan Milk

Mix all ingredients in a blender until smooth. Pass through a fine strainer or nut milk bag and store in the fridge.

Assemble

Break up the granola followed by mesquite pecan milk.

Apple Crumble with Raisin infused Yacon Syrup Cacao Nib Sauce

info@lovingearth.net (Omid Jaffari) — Wed, 22 Feb 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 people

Healthy, crunchy, fruity - a great vegan breakfast.

Ingredients

For the Crumble

1 cup Really Raw Cashew flour *
2 tbsp Lucuma Powder
2 tbsp Light Agave Nectar

For the Apples & Raisins

½ cup Walnuts, roughly chopped
2 apples, pitted & cut into wedges
2 tbsp grape seed oil
¼ cup raisins soaked in 2 tbsp rose water
1 Vanilla Bean, scraped
¼ tsp Sea Salt

For the Infused Yacon Syrup Cacao Nib Sauce

½ cup Cacao Nibs
¼ cup Yacon Syrup
2 tbsp Mesquite Powder
½ tsp Sea Salt

You need

Directions

For the Crumble

1. Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.

2. Press into four mini tartlet pans with removable bottoms.

3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.

4. Place the tartlets on a cooling rack for three minutes before serving.

For the Apples & Raisins

1. Mix the apples and grape seed oil together and dehydrate for six hours.

2. Mix all other ingredients in a bowl with the apples and place them in the dehydrator for another two hours before serving.

For the Infused Yacon Syrup Cacao Nib Sauce

1. Mix all ingredients in a blender until smooth. Pour into a glass jar.

2. Place the bottle on top of the dehydrator for two hours to warm it up before service.

Assemble

Crumble the tarts by hand followed by a spoonful of apples & raisins and drizzle infused yacon syrup cacao nib sauce.

* Tart cases should be approx 11-cm wide and no more than about 1-cm.

* To make cashew flour, process the correct amount of cashews blender slowly until flour-like. Please do not overblend as the oil from the cashews will turn it to dough.

All About Figs

info@lovingearth.net (Omid Jaffari) — Sun, 19 Feb 2012 14:00:00 GMT

Time: 1 hour Serves: about 4 tartlets

The marriage of figaro...with cashews, lucuma and almonds!

Ingredients

For the Tartlets

1 cup Really Raw Cashew flour *
2 tbsp Lucuma Powder
2 tbsp Light Agave Nectar

For the Ricotta

2 cups Acivated Almonds, soaked for 1 – 2 hours
1 cup water
½ cup Yacon Syrup
1 capsule probiotic
2 lemons, zested
½ lime, juiced
1 tsp Sea Salt

For the Caramelized Figs

12 semi-ripe figs
¼ cup Dark Agave Nectar
¼ cup aged balsamic vinegar (optional)
1 Vanilla Bean, scraped

You need

Directions

For the Tartlets

1. Place all the ingredients in a food processor and pulse until reached dough consistency.

2. Press into 4 mini tartlet pans with removable bottom.

3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 6 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 8 hours.

4. Place the tartlets on a cooling rack for 3 minutes before service.

For the Ricotta

1. Blend soaked macadamia and water with probiotic in Vita-Mix until thick paste.

2. Put in a cheesecloth or nut milk bag, place in a small strainer with a bowl underneath, and cover with a towel.

3. Place a weight on top of the cheese bag, such as a gallon container.

4. Let sit for 12 – 14 hour to culture.

5. Once cultured, mix in the rest of the ingredients.

6. Then finely dice halve of the figs and mix into the mixture.

For the Caramelized Figs

1. Mix all ingredients in a large bowl.

2. Pour into a flat container and dehydrate for six hours.

3. Place the container in the fridge for four hours before assembling.

Assemble

Divide the ricotta between the four tartlets followed by half of a caramelized fig and serve.

* Tart cases should be approx 11-cm wide and no more than about 1-cm.

* To make cashew flour, blend same amount of cashews as the quantity in a Vita-Mix slowly until four like. Please do not over blend as the oil from the cashes will make turn it into dough.

Red, White & Black Quinoa Super Salad

info@lovingearth.net (Omid Jaffari) — Wed, 15 Feb 2012 14:00:00 GMT

Time: 30 minutes Serves: about 4 people

Protein rich and elegant, a savoury delight!

You lucky people!! It's not often that I do this but, as I'm feeling generous, I'm going to let you in on one of my secret recipes. Taking into account the rich, sweet and chocolatey journey we have recently been on (and for those of you who may have over-indulged a little!) I thought it would be good to start weaving the savoury back in, particulary as we are about to embark on our super healthy smoothie chapter in a month or so.

A great source of natural protein, quinoa is one fo my favourite salad bases to work with. It's perfect fuel for those of you who are in training but also works well as an elegant and simple lunch or dinner. With Autumn approaching, why not chuck in some seasonal fruits as an accompaniment to this salad? With this recipe, anything goes!

Ingredients

For the Quinoa Mixture

1⁄2 cup white quinoa
1⁄2 cup black quinoa
1/2 cup red
3 1⁄2 cups water
1⁄4 cup Walnuts, soaked & dried – crushed
1 cup young Thai coconut meat, thinly sliced
4 asparagus, cut in quarters
2 tbsp dill, chiffonade
1 tsp Sea Salt
1 tbsp sweet almond oil
1 tbsp lime juice

For the Dressing

1⁄2 cup orange juice
4 garlic cloves, thinly sliced
1 tbsp Dark Agave Nectar
1 tsp Sea Salt

You need

Directions

For the Quinoa Mixture

Soak the quinoa for 15 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed.
If you don't have time for a longer soaking, use hot water and soak for five minutes.
Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer.
Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water, sweet almond oil and 1 tsp salt.
Bring to boil, cover with a tight fitting lid, and turn the heat down to simmer. Cook for 15 minutes.
Remove quinoa from heat and allow to set for five minutes with the lid on. 7. Fluff quinoa gently with a fork and mix in with all other ingredients.
1⁄2 tbsp almond oil to glisten

For the Dressing

On low heat, fry the garlic for 5 minutes, pour in the orange juice and agave nectar and reduce until dark and semi glazy.

Assemble

Divide between four plates and drizzle with the orange glaze.