• Brussels Sprouts, Pistachio, and Cranberry Salad

    As a child, Brussels sprouts were probably my most hated vegetable. Actually, I think they were the only vegetable I hated. I could only eat them if I had equal amounts of butter to vegetable. Since then, I’ve eaten them in restaurants and actually like these very cute mini cabbages. However, I think this is the first time I have ever willing parted with money at the market and bought them.

    Ingredients

    500g Brussels sprouts.
    1/2 cup shelled pistachio nuts
    1/2 cup dried cranberries
    1 spring onion/shallot stalk (green and white part)

    Method

    Drop Brussels sprouts into a pot of boiling salted water. Blanch for a few a minute or two with the lid off. Keeping the lid off is important for the greens to retain their colour.
    Remove from heat while still crunchy and drain. Chop the spring onion into slices. Halve the baby cabbages and toss in a bowl with cranberries, pistachios and spring onion. Make the dressing and mix well.

    Dressing

    1/4 cup fresh squeezed lemon or orange juice
    1/4 cup extra virgin olive oil
    1 tbs cider vinegar
    1 tsp Dijon mustard
    1 clove garlic
    Salt & black pepper
    1 tbs of maple syrup if you have used lemon juice. If you’ve used orange juice then it’s probably sweet enough.

    Method

    Shake well in a screw top glass jar. Pour half the dressing onto the salad and toss. Serve the remaining dressing to guests in the jar should they wish to add more.

    Try More of Natalie’s Recipes on Omstars

    By Natalie Prigoone

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Vegan Salted Caramel Chocolate Brownie

    You’re going to love this: a glossy, chocolate, gooey caramel, and chewy brownie. Rest assured this goodness is raw, vegan, dairy-free, gluten-free, grain-free, sugar-free, and still a knock-your-socks-off kind of chocolaty dessert.

    Base Ingredients

    • 2 1/2 cups walnuts
    • 3 cups dates
    • 1/2 cup raw cacao

    Method:  Blend dry ingredients in food processor until crumbly.  Add dates a few at a time and continue blending until gooey and chewy.  Press evenly into a square baking tin lined with baking paper.

    Salted Caramel layer Ingredients

    • 1/2 cup pure coconut cream
    • 1/2 cup dates or 8 large Medjool dates
    • 1 tbs vanilla
    • 1 tsp Maldon sea salt flakes

    Method:  Blend all ingredients in the small bowl of your food processor until creamy.  Pour onto the chocolate base.

    Chocolate topping Ingredients

    • 1/4 cup coconut oil melted
    • 1/4 cup maple syrup
    • 1/4 cup raw cacao powder
    • 3 tbs coconut cream

    Method:  Mix the oil and cacao in a bowl first.  Then add the cream and maple syrup.  The maple cause the chocolate to seize a little. This is useful so it becomes firm.  Spread the chocolate over the caramel with the back of a spoon or a palette knife.  Refrigerate until set.  Slice into squares.

    Try Natalie’s Super Food Chocolate Recipe on Omstars

    By Natalie Prigoone

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Corn Cakes with Dill Crème Friache

    This recipe makes the best raw vegan lunch or dinner. Throw in a crunchy salad and you have a robust meal. The dill crème friache is also great spread on grain free crackers (see ebook for the best gluten free cracker recipes) or served dipped with crudités.

    I love serving these as a transitional meal when the weather starts to cool down. Because they are made using the dehydrator (or your oven on the lowest setting) they can be served warm. This provides a welcome contrast against those raw vegan salads for lunch.

    Dill Cream Friache Recipe


    Ingredients

    • 1 cup macadamia nuts or cashew nuts (soaked for 5 hours)
    • 1 cup fresh dill
    • ½ – 1 cup water
    • 1 clove garlic (optional)
    • ½ lemon juiced
    • Celery salt or vegetable salt (to taste)

    Method

    • Blend all ingredients in a food processor or high speed blender.
    • Scrape sides as needed and re-blend. Garnish corn cakes.
    • This would also be great with some chopped dill pickles or capers inside.

    Corn Cakes Recipe


    Ingredients

    • 4 cups fresh corn kernels
    • 2 cups grated zucchini
    • ½ cup linseeds ground in spice grinder
    • 2 cloves garlic crushed
    • 1 – 2 tsp Dijon mustard
    • 1 tsp vegan stock powder

    Method

    • In a food processor blend 1/2 the corn (2 cups), garlic, mustard and linseeds until it forms a batter.
    • Then stir in the zucchini and remaining corn. Season with stock powder then taste and adjust.
    • Remember that dehydrating food concentrates the flavors. Spoon the mix onto baking paper or silicon dehydrator sheets, forming circles or patties.
    • Dehydrate in oven below 47 degrees Celsius or place in your dehydrator for several hours.
    • Flip after 3 hours and continue drying until desired appearance is achieved (probably another 3 hours).
    • These can be prepared ahead of time and frozen or kept in the fridge for 2 days.
    • Serve with a dollop of dill cream friache.

    Try Natalie’s Super Food Chocolate Recipe on Omstars

    Natalie Prigoone

     

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Garlic Macadamia Nut Vegan Cheese

    When you feel satisfied by a little hunk of “cheese” you’ll to stick to your healthy eating or raw food diet without
    feeling deprived.

    Going on a detox does not mean you have to give up “cheese.” In fact, the addition of raw vegan nut cheeses can give your salad a much needed protein boost and ward off hunger pangs with healthy fats. Summer is the perfect time to make cheeses, kimchi yogurt or any other fermented product. Just make sure you use a glass bowl and stay away from plastic or metal bowls because metal interferes with the fermentation and plastic can leach chemicals into your food and harbor germs.

    If it’s Winter in your part of the world, then you can ferment your raw “cheese” in the oven with just the oven light on. This will provide enough warmth. Otherwise, those 30 degree summer days are perfect for letting the magic of fermentation happen right there on your kitchen bench. Many people use cheese cloth to squeeze out the extra moisture after blending the nuts. But with my method you won’t need any of that messy stuff. Really I decided to make my cheeses this way because I didn’t want my nut bag colored or flavored with the cheese as it fermented and released its water. I like my nut bag to remain clean for making my almond milk. Yes, I know there is washing and I could have a dedicated cheesecloth, but this works well enough for me. Don’t be in a hurry when making this beautiful cheese. It’s not labor intensive but it does require time. I usually wait two days until I think my cheese is ‘ripe’. It’s quite quick when you compare it to regular cheeses which take many months to years until they are considered ‘ripe’ enough to eat.

    Ingredients

    • 2 cups raw unsalted macadamia nuts
    • 1 cup water
    • 1 probiotic capsules
    • 1 tsp maple syrup
    • 2 tbs nutritional yeast
    • 1 clove crushed garlic
    • 1/2 tsp salt (Himalayan, Celtic or Maldon)

    Method

    • Blend the nuts, water, nutritional yeast and probiotics in a blender for 2 minutes until smooth.
    • Transfer to a glass bowl and allow to ferment uncovered in a warm environment (bench or oven) for 12 hours.
    • Give it a mix every few hours because the moisture is also evaporating and the cheese drying.
    • Add the garlic, salt and mix until evenly combined. I don’t add the garlic and salt earlier because it can interfere with fermentation.
    • If you have the time, allow it to ferment and dry out for a few more hours.
    • Line a ramekin or a small spring form tin with plastic wrap or baking paper. This will make it easier to remove from the mold.
    • Push the nut cheese mix into it and press down firmly.
    • Refrigerate uncovered for several hours until firm.
    • Remove from mold and allow to sit uncovered in the fridge on a plate over night so that the outside can dry and firm up the cheese. Flip for even drying on both sides.
    • Serve with a salad or fresh figs. Divine.

    Try Natalie’s zucchini crackers with this recipe

    By Natalie Prigoone

    Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

    Natalie Prigoone, the great uncooking

  • Lemon Blueberry and Lavender Vegan Cheesecakes

    Lemon Blueberry and Lavender Cheesecakes, a little bit of raw heaven.  Try this no bake raw cheesecake and you will have everyone swooning.

    At first this may not seem like an obvious marriage. Isn’t three a crowd? But I love the combination of lavender and blueberries because the fruit lends it’s fabulous colour to match the hue of the lavender flavour, and lemon brings out the tartness of the fruit and gives a freshness to the healing lavender oil. I use culinary grade essential oils because it’s easier than messing about with distilling the dried blooms, but you can use either. The base for this recipe is adapted from my Lemon Slice. These photographs have not been boosted for colour or undergone any editing. Just like my food, they are natural, raw and minimally processed. I hope you enjoy this raw dessert recipe that would sit just as comfortably on the vegan or paleo plate. Bon appetite.

    Base Ingredients

    • 3/4 cup almonds
    • 1 cup dates pitted
    • 3/4 cup desiccated coconut
    • 3 tbs lemon rind (3 lemons)
    • 1/2 cup lemon juice or (Juice of 2 lemons)
    • 2 tbs Lacuma powder (optional)
    • 2 tbs coconut paste.

    Base Method

    Blend all all dry ingredients in food processor first. Then blend in the wet ingredients until it forms a dough that sticks together. Divide into 8 and press into 8 silicon cup cake molds. Refrigerate.

    Top Layer Ingredients

    • 1 cup cashews soaked for 5 hours or overnight
    • 2 tbs lemon rind
    • 1/2 cup coconut paste or oil
    • 1/4 cup lemon juice
    • 1 cup blueberries
    • 3/4 cup rice malt syrup
    • 3 drops of food grade lavender essential oil

    Top Layer Method

    In a food processor, blend nuts and coconut paste first until smooth. Add remaining ingredients blending and scraping down the sides as you go go. Once a creamy consistency is reached, pour onto lemon base. Freeze for several hours. Pop out of silicon molds when hard. Allow to defrost on bench 15 minutes before serving.

    If you love lavender, try Natalie’s Lavender Ice Cream on Omstars

    By Natalie Prigoone

    Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Sweet Potato Rosti

    These are ridiculously easy, two ingredients and sweetly delicious.  Team them with a burger, eggs or anywhere where you might be tempted by bread.  Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly.  Usea medium temperature and finish them off on the oven.

    Ingredients

    Sweet potato

    Olive oil or coconut oil

    Himalyan salt

    Method

    Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable.  If you have neither of these tools then just use a regular grater.  I like the julienne peeler because it’s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.

    Drizzle on oil and mix with a fork so that strands are coated.  Swirl with a fork as you would long spaghetti to get a round ball.  Place in a shallow pan with hot oil and fry for a few minutes until golden.  Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn.  You will find that it also steams while it fries due to the loose structure of the strands.  When the desired colour is reached, place them on a tray in a medium oven until ready to eat.

    Note:  If the edges go a little black, they still taste good. Don’t throw them out.

    Try these with one of my vegan burgers like the beetroot burger

    Enjoy!

    By Natalie Prigoone

  • Roasted Beetroot Burger

    Whoever said Vegans couldn’t enjoy a delicious burger was wrong – very wrong! These day’s it seems like our options for plant based burgers are virtually unlimited. From black bean burgers, to portobello mushroom burgers and more, there’s a vegan burger for everyone. One thing we’ve noticed is that Beetroot Burgers are on the rise for their juicy, real-burger-like consistency, and their amazing flavor. So, when we found Natalie Prigoone’s recipe for a beetroot burger, we just had to share.

    What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

    Ingredients for Beetroot Burger

    500g beetroot (for me this one one giant beetroot)
    1/2 cup of cooked brown rice
    1/2 cup of cooked orange lentils/split peas
    1/2 cup of cooked dark quinoa
    4 cloves garlic
    1 cup of dukkah spice mix (see link)

     

    Method

    Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

    These burgers will hold their shape much better while pan frying if chilled first.

    Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

    Recipe by Natalie Prigoone

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

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  • Hemp Tabbouleh

    Now that it’s officially legal to eat Hemp in Australia I’m happy to make my recipe public. However you spell tabouli / tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I’ve added more than I would if it were a straight substitute for burgul.

    For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming.  Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein.  Sounds like winning to me.

    Ingredients

    1/2 cup Hemp Seeds

    2 cups chopped parsley

    1 cup chopped mint leaves

    1 stalk of spring onion chopped  (or white onion)

    3 vine ripened tomatoes

    1 clove garlic

    1 lemon juiced

    1/4 cup extra virginolive oil

    salt & pepper to taste

     

    Method

    Wash herbs and pat dry.  Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil.  Serve immediately or even allow the flavours to marinate and meddle for awhile.  That’s the beauty of this dish, it improves with time.  Serve on it’s own or as an accompaniment to vegan burgers.

    By Natalie Prigoone

     

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

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  • Vegan Falafels

    These days, with so many resources available on the internet, eating healthy is easier than ever. We love looking for recipes from our favorite vegan foodies all over the web, and this week, we were lucky enough to come across this middle eastern treat courtesy of Natalie Prigoone. So, grab your food processor and a can of chickpeas and let’s get cooking! 

    These cute little falafels were made by my mum. I made the accompanying babganoush and tzadziki . This is when cooking works: Everyone does their little bit and then brings it together for something far greater.

    Falafel recipe

    400g can chickpeas
    1/3 cup organic besan flour
    1/4 cup chopped parsley
    1 small onion
    Salt and pepper
    1 tsp ground coriander seeds
    1/2 tsp ground cumin
    2 cloves garlic (crushed or use micro plane for a fine grate.

     

    Method

    Hand chop herbs, and onion.

    Drain and rinse chickpeas.

    Blend all ingredients in food processor on the pulse option. You don’t want mush. Keep it a little chunky. Scrape down sides as you go.

    Refrigerate mixture in a bowl for 30 minutes to firm up.

    Roll into small small balls and shallow fry in your favourite oil. Coconut or olive oil work well.

    Cook both sides until golden.

    Serve with salad, pita, babaganoush and tzadziki. Yum.

    NOTE: Reserve the liquid for something else. It’s called Aquafaba and is a great vegan substitute for an egg in a meringue. Many other uses.

    By Natalie Prigoone

    Natalie Prigoone, the great uncooking

     

    Try More Recipes From Natalie on OMstars