raw coconut and raspberry o-balls made by olivia at the raw kitchen
to celebrate our summer / resort COLLECTION launch in store this week, we were treated with some delicious raw coconut and raspberry o-balls created with love for moochi customers by olivia scott from The Raw Kitchen.
so why go raw? with the onset of summer, olivia passed on to us some timely and wise advice on the benefits of a raw food diet at this time of year and shares with us a delicious recipe to get you started.
WHY RAW? The benefits of a Raw Food Diet
dear moochi readers,
as the season becomes warmer, we more naturally move towards cooler fresher foods, as an abundance of new fruits become available like avocadoes, sweetcorn, peaches, watermelon, strawberries, blueberries and cherries. spring is all about rebirth. so, this month I am excited to be discussing the benefits of eating raw, so we can move into this new season in glowing health.
so what really is raw? and why is it good for us? raw foods are anything from fruit, vegetables, sea vegetables, nuts and seeds, to the more complex foods like sprouted grains, dehydrated crackers, raw cheesecakes or raw breads.
raw food is food that is not heated above 48 degrees celsius, or not denatured by chemicals, pastueristaion or irradiation. it has it’s full nutritional content and vitamins, minerals and enzymes are not diminished through cooking. preparation such as blending, dehydrating or juicing are the main ways to prepare raw food by keeping the nutrients intact while still staying delicious!
as you begin to eliminate foods such as dairy, wheat, gluten, refined sugar and increase raw foods, your body begins to cleanse and alkalize. it gives your body the ability to use more nutrients and energy to give back to your body systems. benefits include:
- better digestion
- improved skin and complexion
- freater energy
- hormone imbalance
- better hydrated
- improved immunity
- weight loss
- slows down the aging process
- better sleep
- better bowel regularity
- a general well being and joyfulness
of course balance is always the key, it is important to listen to your own body and what is right. whether you start incorporating one raw meal a day into your diet, or you dive right in - it is important that it is practical and can work into your daily regime and lifestyle.
here are some tips i have for busy ladies on the go:
1. bulk making: make up raw smoothies and soups at the beginning of the week and pop them into small containers for the freezer. this can be a raw breakfast and lunch sorted for the week without even thinking about it for another 6 days.
2. keep a container in the fridge of nuts (almonds, cashews, brazil, walnut, pecan) soaking in water. this 'activates' the nuts as it removes the enzyme inhibiting outer layer of the nut, allowing our body to digest the nut properly without feeling heavy, allowing us to absorb maximum nutrients. these are great for snacking through the day, and a great protein source.
3. use chia seeds for quick and easy puddings. chia seeds absorb water and form a jelly consistency, which make for delicious concoctions when combined with coconut milk, cinnamon and a little sweetener (such as raw honey or pure coconut sugar). leaving this in the fridge overnight makes for a great breakfast option, or even make one before dinner and have for dessert! chia also provide great essential fatty acids.
4. kale chips are a popular but oh so easy way to incorporate raw foods, and an incredible load of nutrients! people quite often ask where i get my iron from - kale has more iron than beef! if you rub some coconut oil on your kale, sprinkle some jimalayan sea salt over the top and pop them in the oven for 20 minutes on a very low heat (or until crispy) - voila! great for pre-dinner snacks.
5. at dinner time try and have a vegetable raw on your dinner plate that you would usually cook. for example: carrot, zucchini, asparagus, broccoli, cauliflower.
6. add some raw fruits to your salads to increase your enzyme intake.
7. sauces: these are really what make raw lunches and dinners fun. i love making up sauces with cashews, savoury yeast flakes and apple cider vinegar. apple cider vinegar not only helps with digestion of the food, it adds a great flavour to vegetable dishes, and helped me a lot at initially when easing into the raw diet.
have a happy healthy november, and enjoy my recipe for lemon blueberry cheesecake.
lemon, vanilla bean and blueberry raw cheesecake
2 hours soaking
20 minutes preparation
8 hours setting
22cm springform pan
2 cups almonds
1 cup pitted dates (soaked 2 hours)
2 tbsp coconut oil
1 tsp vanilla bean
1 tsp himalayan sea salt
4 cups cashews (soaked 2 hours)
1 cup coconut oil
1 cup coconut milk
½ cup lemon juice
1.5 cups water
½ cup agave syrup
3 tbsp psyllium husks
1 vanila pod
1 tsp himalayan sea salt
½ cup fresh blueberries
in a food processor, process the almonds, vanilla bean, and sea salt until fine. add your coconut oil and process further until thoroughly mixed. now add your dates and blend until well mixed and the mixture is sticky. press this into your lined springform pan and make sure the base is flat – use the back of a spoon for this.
in your blender, combine cashews, coconut milk, lemon juice, water, agave syrup, vanilla and sea salt until well combined and creamy. now add your coconut oil and blend further. once a consistency similar to thick custard is reached, add your psyllium husk and blend further. work quickly once you add the psyllium as this is going to help it set.
pour on top of base and scrape the sides of your food processor with a spatula. flatted the top and decorate with your berries.
place in the freezer for 8 hours (overnight).
when you take out, clip off the spring form pan sides when frozen, and it will take 30-4 minutes to defrost. it will last one week in the fridge after this day.
enjoy with more berries or coconut yoghurt!
for more tips on going raw, and living a healthy, positive lifestyle check out The Raw Kitchen Blog therawkitchen.co.nz/blog