As ever Electric Picnic was fantastic this year and I was honored to be asked to do a demo at the Theatre of Food. Thanks so much to John & Sally McKenna and all their brilliant team for having me! Thanks also to the lovely Alex Meehan for MCing. I made a dairy and sugarfree raw lemon cheesecake, raspberry chia jam and a red cabbage and mango salad. All gorgeous, raw healthy food that can fit easily into you’re diet without making you feel restricted or deprived! I love dabbling in raw food and am incorporating it more and more into our daily meals. The chia jam is becoming an obsession, It makes the most amazing breakfast with coconut based chia pudding!
Vanilla And Raspberry Chia Jam
Raw, Vegan, Gluten free and refined sugar free
Makes 1 pot
I suggest using ground chia seeds here as there is enough texture with the raspberries seeds. If you can’t source ground seeds them grind them yourself in a clean coffee grinder or use them whole. This jam works well with most berries so use whats in season, blackberries or blueberries work particularly well. I like lime juice in place of lemon for my blueberry version and it’s amazing on pancakes. I like to add a little honey but it’s not always necessary, it depends on the sweetness of the berries. Maple syrup or agave can also be used.
1/2 tsp vanilla extract
1 tbsp honey
1 tbsp lemon juice
1 1/2 tbsp chia seeds, ground
Place the raspberries, vanilla, honey and lemon juice into a bowl. Crush the berries with a fork and roughly mix everything together. Taste and add more lemon or honey according to taste. Mix through the ground chia seeds, place in a jam jar and leave in the fridge to set for a few hours or overnight. This should keep for up to a week in the fridge.
Lemon and Poppy seed Cheesecake
Raw, Vegan, Gluten free and refined sugar free
Dairy free cheesecakes are one of Mother Natures miracles. The first time I made one of these I couldn’t believe how creamy it really was. This is a great basic recipe and can be tweaked and changed as you wish. Raw baking isn’t as volatile as regular baking and is more of a fun science! Use raisins, sultanas, figs or dried apricots in place if the dates if you want to. You can use cacao or coffee in place of the lemon flavour, cacao nibs can be added to the base in place of the poppy seeds. This cake is beautiful topped with finely grated lemon zest and is stunning with lots of berries piled on top.
For the base:
300g ground almonds
60g desiccated coconut
100g dates, chopped and soaked in warm water
Zest of 1 lemon
12 tsp vanilla extract
1 pinch sea salt
1 tbsp poppy seeds
420g cashew nuts, soaked for at least 2 hours in water
125ml coconut milk
Juice of 3 lemons
85g coconut sugar
1/2 tsp vanilla
Pinch sea salt
150ml coconut oil, melted
1 tbsp psyllium husk
Line the base of a 20cm springform cake tin with a circle of greaseproof paper.
Drain the dates and remove as much water as possible. Place the dates into the bowl of a food processor along with remaining base ingredients. Blitz together until the mixture starts to come together and become sticky. Place the sticky dough into the tin and flatten down with the palm of your hand. Wet your hands if it becomes too sticky. Place in the freezer to set.
Drain the cashew nuts and place in the bowl of the food processor. Add the coconut milk, lemon juice, coconut sugar, vanilla and salt. Blitz till smooth and creamy. Next add the melted coconut oil and psyllium husk, blend till completely mixed.
Pour the filling over the base, smooth down the top or create a swirl pattern with the spatula. Leave in the fridge to set overnight or for at least two hours in the freezer.
Top with lemon zest before serving. Divide the cake into slices and keep in the fridge or in the freezer, in a sealed container, for up to three months.
Red Cabbage And Mango Salad
Raw, Vegan, Gluten free
This salad is so fresh and really tasty, bursting with nutrients and all completely raw. This salad is great as a main meal but can be a fantastic side dish to grilled fish. It keeps really well and is perfect for lunch boxes. Try to use mangoes that a little underripe as they are firmer, you don’t want to mango to be too ripe and become mashed when mixing the salad. Add coriander leaves or mint and a few strips of crunchy red pepper to add give more flavour and texture to this gorgeous dish.
1/2 red cabbage, finely shredded
2 mango, julienned
3 carrots, peeled & finely julienned
1 tbsp nigella/ black onion seeds
2 tbsp coconut flakes
1 tbsp soy sauce
Juice of 1/2 lime
2 tbsp rice wine vinegar
1 tbsp sesame seed oil
Mix the shredded cabbage, carrot and mango in a large bowl.
Whisk the dressing ingredients together, adding the sesame seed oil last, and taste.
Pour the dressing over the salad and coat well. Leave to sit for 15-20 minutes before serving. Sprinkle with the nigella seeds and coconut flakes just before serving.