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Recipes: Olive cream and Carrot and Almond Loaf


These two recipes need adjusting to suit our taste and both come from Karen Knowler's book "50 quick, easy and delicious raw food recipes".

Karen’s Super-Sexy Olive Cream
So-called because when a friend first tried this recipe she gasped and went, “Ohhh, that’s SO sexy!” – and well, it kind of stuck. Well, there is a certain something about it…
Equipment

Hand blender
OR Food processor

Ingredients

• 1 avocado
• 1 fresh tomato
• 5-6 pitted black olives
• Garlic to taste
Directions
1. Simply process all ingredients together until a thick creamy consistency is achieved.
2. Taste-test. Adapt as desired.
3. Serve with crudités, as a dip or spread on sprouted bread or crackers. Sex-y!
RAW COACH TOP TIPS
• Feel free to try adding a little juice to this such as lemon, orange or pineapple – you
never know what you might create!

My opinion: although I tried to spice it up with garlic and I love olives I wouldn't really eat this again...not sure how to improve the recipe to suit my taste!



Carrot & Almond Loaf
A succulent juicy dish that really gives you the “main meal” feel that sometimes we look for. Filling, delicious and keeps well in the fridge!
Equipment

Hand blender
OR Food processor
OR Champion juicer with blank plate
Ingredients

• 2 cups almonds, soaked 8-12 hours (or add pure water to
get desired consistency)
• 2 large carrots
• ½ cup coarsely chopped red onion
• 1½ cups finely chopped celery
• ½ cup finely chopped parsley
• ¼ cup finely chopped spring onions
• ¼ cup lemon juice
• Pinch of Celtic sea salt* OR Himalayan Crystal Salt*
Directions
1. Process the almonds, carrot and red onion in your food processor or similar.
2. Add in the other ingredients by hand and mix well.
3. Shape like a loaf or mould into burger shapes using your hands or a mould.
4. Serve with a large juicy salad of your choice. Fab meal!

RAW COACH TOP TIPS
• You can serve this fresh as is, or dehydrate it for a few hours for a slightly crispier,
warmer dish – they’ll taste quite different!
• Will keep well for about 3 days in the fridge.


My opinion: The taste was really good BUT it was far too dry to be shaped and very crumbly. It would easier to mince it into granules and use it to stuff vegetables.

The next day I used this mixture to make raw soup and it tasted wonderful.



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