Tag: raw food

Raspberry Chia Sauce

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I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash! 

Epic Raw Bliss Balls

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The recipe for these bliss balls was an experiment for a Mayver’s Food competition on Instagram. They turned out spectacularly well, and I’m stoked that I’ve found a delicious new pre-workout snack!

Ingredients 

  • 1/2 cup dates
  • 1/3 cup rolled oats
  • 2 teaspoons cacao powder (you could use cocoa or carob instead)
  • 2 teaspoons tahini
  • 1/4 cup raw unsalted peanuts
  • 1/4 cup shredded coconut
  • 1/3 cup hot water

Method

  1. Soak the dates in hot water for 5 minutes to soften them, then remove from the bowl.
  2. Place the dates, oats, cacao, tahini and peanuts in the food processor and pulse until the mixture comes together. You may need to add a teaspoon of the water here and there if the mixture seems too dry. The mixture should not stick to the sides of the bowl, but should be just wet enough to stick together when firmly pressed.
  3. Remove the mixture from the processor bowl and roll into small balls (approx. 1 tablespoon mixture each) using your palms, before rolling the balls in the coconut.
  4. Store in an airtight container in the fridge, or for an icy treat, stored in an airtight container in the freezer. Enjoy these little moments of bliss!