Barley and Raw Veg Power Salad Recipe

Try this delicious power salad. Raw cauliflower, when processed, soaks up the dressing and all the lovely flavours.

Ingredients

• 150g (2/3 cup) pearl barley
• 2 oranges, peeled
• 1 lemon, rind finely grated, juiced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons maple syrup
• 250g cauliflower florets
• 1 small zucchini, finely chopped
• 2 celery sticks, thinly sliced
• 2 green shallots, thinly sliced
• 280g mixed carrots, peeled, coarsely grated
• 50g (1/3 cup) dried cranberries
• 1/2 cup fresh mint (firmly packed), chopped
• 1/2 cup fresh coriander leaves (firmly packed), chopped
• 2 tablespoons toasted pine nuts
• 200g pkt reduced-fat feta, quartered
• Extra virgin olive oil, extra, to drizzle
• Fresh mint, extra, to serve
• Coriander leaves, extra, to serve

Method

• Place barley in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30-35 minutes or until tender. Drain. Refresh under cold running water. Pat dry with paper towel. Place in a bowl.
• Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice. Combine orange juice, lemon juice, oil and maple syrup in a bowl and season.
• Process cauliflower until finely chopped. Add cauliflower and zucchini to juice mixture. Set aside for 5 minutes to develop the flavours.
• Add orange segments, lemon rind, celery, shallot, carrot, cranberries, zucchini mixture and 3/4 of the herbs to the barley. Season. Toss to combine. Divide among bowls. Sprinkle with pine nuts. Top with feta. Sprinkle with remaining herbs. Drizzle with extra oil and sprinkle with extra herbs.

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Raw Chocolate Peanut Brownies - Recipe

Reward yourself with these better-for-you Raw chocolate peanut brownies.

Makes: 16

Time to prep: 30 minutes

Time to cook: 5 minutes

Ingredients

• 90g (3/4 cup) walnut halves
• 1 tablespoon chia seeds
• 30g (1/4 cup) cacao powder
• 85g (1/2 cup) seedless raisins
• 150g fresh dates, pitted
• 30g 85% dark chocolate, chopped

Peanut layer

• 50g (1/2 cup) rolled oats
• 100g (2/3 cup) unsalted peanuts
• 90g (1/3 cup) peanut butter
• 200g fresh dates, pitted

Method

• Line a 19cm square (base measurement) baking tin with baking paper allowing the paper to overhang to opposite sides to form handles.
• Place the walnuts, chia seeds and cacao in a food processor. Process until finely chopped. Add the raisins, process until well combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely. Press mixture into prepared tin, smoothing surface with the back of a spoon. Chill until firm.
• Meanwhile, place oats and peanuts in a food processor. Add peanut butter, process until combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely. Press mixture on top of chocolate layer, smoothing surface with the back of a spoon. Chill until firm.
• Place chocolate in a small bowl over a saucepan of gently simmering water, ensuring base of bowl does not touch water. Cook stirring until melted and smooth. Drizzle the melted chocolate over the top of the brownie. Refrigerate until set. Remove brownie from tin using paper handles. Trim edges and cut into 16 squares.

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Raw Chocolate, Coconut and Seed Energy Bars Recipe

These healthy energy bars are the perfect midday pick-me-up.

Makes: 12

Time to prep: 10 minutes

Ingredients

• 35g (1/2 cup) shredded coconut
• 50g (1/3 cup) raw unsalted cashew nuts
• 30g (1/4 cup) cacao powder
• 1 tablespoon sunflower seeds
• 2 tablespoons pepitas
• 1/2 tsp ground cinnamon
• 50g craisins
• 70g dried figs, stem removed
• 250g fresh dates, pitted

Method

• Place coconut, cashews, cacao powder, sunflower seeds, pepitas and cinnamon in a food processor and process until all ingredients are finely chopped.
• Add the craisins and figs and process again until well combined. With the motor running, start adding the dates a few at a time, until all the dates are added and mixture starts to come together. Use clean hands to bring together completely, adding 1-2 teaspoons cold water if necessary.
• Press mixture evenly into a 19cm square (base measurement) baking tin, smoothing the surface with the back of a metal spoon. Cover and refrigerate until ready to serve.

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Raw Food Mini Chocolate Cheesecakes

We found this yummy recipes on The Raw Food Kitchen website. The website belongs to Amanda who is a qualified Raw Food Teacher and Raw Food Coach and is a member of the International Association of Raw Food Coaches and Teachers.

These are a perfect treat size so absolutely no guilt. And they taste divine!

Ingredients Crust:

• 
1/2C pecans
• 1/2C hazelnuts
• 4 medjool dates
• 2T shredded coconut
• 1T cacao
• 1t vanilla extract
• pinch mixed spice
• pinch himalayan crystal salt

Method for crust:

• Put all ingredients in a food processor except cacao and combine until breadcrumb like.
• Add cacao and pulse till mixed through. Mix should stick.
• Press into base of 24 piece mini muffin pan. Place in fridge while you make the filling.

Filling ingredients:

• 

2C raw cashews
• 1/2C water
• 1/2C maple syrup or sweetener of your choice
• 2t vanilla extract
• 1t dark chocolate extract (optional)
• 2T raw cacao
• 1/2C coconut oil (warmed till liquid)
• pinch himalayan crystal salt

Method for filling:

• Add all ingredients to the blender except for the liquid coconut oil and cacao. Blend ingredients until creamy then add the cacao and coconut oil and blend until well combined.
• Pour into muffin pan and freeze for about 3 hours.
• Before serving place in fridge for 30 minutes and decorate with your favourite topping. This could be goji berries, shredded coconut, chopped walnuts or chocolate sauce! Enjoy