Gitta's raw kitchen

Raw food day 2010.10.10

2010-10-12T12:33:00.000+02:00

Potluck maraton in Budapest

Look at these photos...

Fruit rice with cashew sauce

2010-01-01T22:12:00.000+01:00

This is a crunchy fruit and vegetable dish with creamy vanilla cashew sauce. This is the favorite of my family. You must try it,
You can use almond instead of cashew because normal cashew isnt raw. (In Hungary only not raw cashew is available)

Ingredients:
2 cups of zucchini cut into little pieces
1 cup of fresh fruits cut into little pieces (apple, banana, orange…)
1 cup of sundried fruits cut into little pieces

for the sauce:
1 cup of cashew
1/2 cup of water (maybe a little more…)
1 spoon agave syrup or stevia as you like it
juice of a half of lemon
1 pinch of vanilla powder

For the sauce put the ingredients into the blender and blend it until smooth. Put the zucchini and the fruits in a bawl, pour the sauce on it and stir it well. It will be better if you put it apart for an hour or two.

Banana cubes with mint sauce

2009-11-30T16:15:00.003+01:00

The favorite dish of our last potluck was this one! Emese and Ati prepared and brought it, thanks a lot!

Ingredients:

5-6 bananas
karob powder
grated coconut
a bunch of mint leaves
2 tablespoon pine nuts

Make cubes of the bananas (cut off the two sides of the bananas, then alongside cut the four curves and from the middle cut little cubes).
Put the cubes into carob, the others in grated coconut. Then build a nice pyramid or any other building of them.
Put the remaining banana pieces into the blender with the mint leaves, pine nuts and blend until smooth. Put some water in it if it needed.

Potluck in Budapest

2009-11-26T09:54:00.007+01:00

It was last week-end, we enjoyed the delicious raw dishes, and talked a lot. Look at the photos!

Fruits with cashew sauce

Broccoli

crackers

Cauliflower with parsley

beetroot drink

Cashew-date balls

Salad with walnut

Banana cubes

Dishes...

Sweet nut energy bar

2009-11-12T10:48:00.000+01:00

I tried many kinds of recipes for sweet crackers, granolas, this is the one that I like the best.

The nuts:
1 cup of almond (soaked overnight)
1 cup of walnut (soaked
overnight)
1 cup of cashew
1 cup of sprouted buckwheat

The fruits:
1 cup of date
1 banana
1 apple
1 spoon of raw honey

First chop the first 4 ingredients into very little pieces in a food processor with an S knife.

Then put the second 4 ingredients into a blender and blend until smooth. Put some (not too much) water if it's needed.

Then mix the nuts with the fruity sauce together, and spread it on a teflex sheet of the dehydrator. Dehydrate it for 20 hours.
After 10 hours you can turn it over.

Cut into bars and it is ready!

Broccoli with hot chilly sauce

2009-11-08T15:12:00.000+01:00

This broccoli dish is a big favourie nowadays.
I often eat it with different sauces. I'm now presenting the one I like the best with broccoli.

The veggies:
3 cups of broccoli cut in pieces
1 cup of red bell pepper cut in pieces (or some other vegetable that you like, poor broccoli not to be so lonely on the plate… )

The sauce:
1 cup cashew
½ cup water
1/2 cup carrot cut in pieces
1 teaspoon lemon juice
1 clove of garlic
pinch of salt
pinch of grounded pepper
pinch of chilli

For the sauce put all ingredients into the blender and blend until smooth.
Put more water if it's needed.

Zucchini spaghetti with mushroom sauce

2009-11-05T14:55:00.000+01:00

I cannot get fed up with zucchini spaghetti. I like it with all kinds of sauces, for example with mushroom sauce.

Ingredients
for the spaghetti
2 zucchini pealed
1 tsp salt

for the sauce
2 tbsp sunflower seed (soaked for overnight)
3-4 nice large mushrooms
1 tbsp olive oil
2 glove garlic
pinch salt
1 tsp lemon juice
half bunch of parsley
pinch fresh ground black pepper

With a knife or with a slicer make spaghetti from the zucchini. Put the salt on it, stir well, and set aside. After 15 minutes pour the salty liquid off it.
Before salting it looks like this:

A little bit rigid, fresh and crunchy, I prefer it this way.
After salting it becames soft and flexible like this:

For the sauce put all the ingredients into a blender and blend until smooth. Put a little water in the blender if it is needed.

Put the spaghetti on a plate, put some sauce on it, and garnish with mushroom cubes and parsley.

Cabbage salad with mint

2009-11-01T14:51:00.002+01:00

Cabbage salad is a simple dish. How could we still make it special? With a little carrot, mint… and with the garnish.

Ingredients
4 cups of grated white cabbage
1 cup of grated carrot
½ cup of grated onion
juice of a half lemon
1 tbsp olive oil
pinch salt
1 tbsp agave syrup
1 bunch of mint leaves cut into little pieces

Put all ingredients into a large bowl. Stir well, and it is ready.

You can eat it right from the bowl,

or you can make a tiny sandwich with crakers and lettuce leaves,

or you can make a dish like this:

Sweet buckwheat energy bar

2009-10-28T09:42:00.000+01:00

It is sweet and crunchy.

3 cups of sprouted buckwheat
½ cups of chopped date
½ cups of prunes
juice of a half lemon
pinch cinnamon
little water

Put the date, prunes,lemon juice and cinnamon into the blender and blend until smooth. Put a little water if needed. Put it in a large bowl and put the buckwheat in it. Mix well and put it on the teflex sheet of the dehydrator. Dehydrate it for 10-12 hours. Cut up into pieces!

Creamy cabbage salad

2009-10-26T07:04:00.000+01:00

I just wanted to make a really simple cabbage salad, served on avocado slices. Then it crossed my mind that it might be a good idea to mix the avocado with the salad. The result was surprising:, a creamy, crunchy salad. I filled it into lettuce, my daughter put it on bread and ate it with tomatoe and onion.
She didnt believe that it contains cabbage!

Ingrendients:
6 cups white cabbage chopped into little pieces
3 cups of sweet apple, chopped
1/2 cup onion chopped
1 pinch salt
1 pinch ground pepper
1 sp lemmon juice
1/2 avocado

Mix all the ingredients in a large bowl, put the mashed avocado in, and it is ready. Enjoy!

Pumpkin pudding

2009-10-24T04:17:00.000+02:00

After the pumpkin soup I came up with this pumpkin pudding. It became more delicious than the soup. It doesn't need water, so it tastes more intensive. It is ready in a few minutes, and makes a wonderful, easy, and light winter supper!

Ingredients for 2 persons:
2 apples
2 bananas
2 cups pumpkin cubes
4 pc pitted dates
1 spoon of sprouted buckwheat
1 pinch of cinnamon

+ 1 more apple, 1 more banana

Put all the ingredients into a high speed blender and blend until smooth.
Put into nice cups and garnish with chopped apple and banana, cacao nibs.

Raw vegan potluck in Budapest

2009-10-23T11:40:00.002+02:00

On sunday we had a very good potluck in Budapest, Hungary!

Here are some photos:

salad

carrot salad from Évi!

Beetroot salad from Évi!

Another salad from Gábor

Sweet crackers from Klári!

The table with raw foods

Zuchini rolls from Klári!

Living vegetable soup from Klári!

Coconut balls from Bogi

Pumpkin soup with orange

2009-10-21T13:32:00.002+02:00

I like pumpkin very much. Although I've always hated to bake it, when I cut the raw pumpkin it is fresh and crunchy, it is full of life and flavour. It has only one fault: its hard to chew, but if I use a blender I can easily make a creamy, deliciuos pumpkin soup. Don't miss it!

Ingredients for 2 persons
2 cups chopped pumpkin
1 orange peeled
1 spoon raw honey
1/4 avocado
1 pinch of salt
1 spoon lemon juice
1 pinch cinnamon
clear water, or fresh orange juice

It is easy to prepare: Add all ingredients in the blender and blend it until smooth.

I top it with dehydrated buckwheat and with pumpkin seed oil drops.

Olive pasty

2009-09-28T08:40:00.000+02:00

For a long time, there's been some raw olive waiting for me to come up with a recipe where they can be used. First I prepared some pasty, where the amount of ingredients is not exact, as, while preparing, I kept tasting and trying.

Ingredients:
1 cup of sunflower seed,
1 cup of pumpkin seed,
1 cup of raw black olive,
1 cup of chopped up sundried tomatoes soaked 1 hour
1/2 onion,
1/4 cup of parsley,
1/4 cup of basil,
1-2 clove of garlic,
2 tbsp sprouted buckwheat

Mix all ingredients in a food processor.

It has an intense mediterranean taste. As both the olive and the sundried tomatoes are salty, don't salt.

It was so thick I could not eat all of it in two days, so I dehydrated the rest.

Tomatoe soup with celery

2009-09-25T08:30:00.000+02:00

The base of the raw tomato soup is fresh tomato, sundried tomato and water. We may flavor it with lemon juice, agave or date to strengthen the sour or sweet taste. I prepare this soup very often, because it’s easy, quickly ready, and this is the dish that non raw foodists will certainly eat.

I have tried to put onion in it-> it took away its taste, garlic -> it became worse, carrot -> it was good but not better than without it, and finally I put a stalk of celery in the soup -> It became really epicure! You dont need much, it is not celery soup but tomato soup! Try it, all you need is a blender!

Ingredients:
(for two adults)
3-4 tomatoes chopped up
¼ cups of sundried tomatoes (soaked for 2 hours)
½ stalk of celery
2 date (soaked)
2 sp fresh lemon juice
1 sp olive oil
1,5 cups water

Blend all the ingredients smooth, serve with nuts, basil. Put sprouts on top.

Be careful with salt, the sundried tomatoes are salty.Put some of the soaked tomatoe's liquid into the soup and it will flavour by adding a salty taste to it. If somebody, like me, doesn't want to use salt at all, should soak the sundried tomatoes well and then use clear water only.

This soup is a perfect summer one, ready in minutes.

Serve with seeds, sprouts and basil leaves.

Olive burger

2009-09-21T19:54:00.006+02:00

This is one of my favourite burgers, try it!

Ingredients:

1 cup of black raw olive
1 cup of chopped up, sundried tomatoes
½ cup of parsley
½ cup of carrot mash (remaining from the juicer)
1 cup of oily seeds (this time it's ½ cup of raw hempseed, ¼ cup of soaked almond, ¼ cup of soaked sunflower seed)
1/2 cup of sprouted buckwheat

+

1/2 cup of sprouted buckwheat

Put the first 6 ingredients into the food processor, without adding any salt. At the end, add the half cup of buckwheat that was put aside. Form small dumplings and put in the dehydrator for a couple of hours. It's ready when it's dry on the outside and soft in the inside.

It makes a perfect main dish with salad or a vegetable sauce. My all-eating friends eraction was: hmmmm.

Italian burgers

2009-09-15T13:24:00.000+02:00

I almost always have some kind of a burger at home. I try to make various kinds of it, so that I don't get bored with the taste, but the base is always the same:. 2-3 cups of seeds and approx. half as much vegetables. Its flavouring is very important, can be Chinese, Bolognese or Hungarian. Using sea alga gives it a unique, fihs-taste, try it if you like. It's not necessary to dehydrate, it can be eaten right after it's mixed. In this case it's more like a pasta: soft and easy to spread. If dehydrated, it can be used up for a longer time.

Ingredients:

1/2 cup of pine nuts
1 cup of sunflower seed (or pumpkin seed)
1/2 cup of sprouted buckwheat
1-2 tbspoon hulled hemp seed (optional, it works without it too)
1 cup of carrot cut into pieces
1 tbspoon sundried tomatoes soaked 1 hour
3-4 olive
2 teespoon italian spice mix (basil, petersile, salt, oregano)

Put all ingredients into the food processor, and make a paste.

Than make 4-5 "loaf", as seen on the photo.

Dehydrate it 2 hours, than cut it into 2cm pieces and dehydrate it for 4-5 hours.

Try this recipe with Hungarian spice mix: pepper, salt, chilly, onion and garlic. It's fine too.

After cutting, before dehydrating:

On the dehydrator's tray:

And on the plate with sprouts on the potluck:

Apricot cream soup

2009-09-09T19:57:00.000+02:00

I've been meaning to prepare this soup for ages. My problem is that whenever I bought apricots, I brought them home, and just as when I was about to start making the dish, they were gone. Now, at the end of their season, I finally managed to save the last couple of them.

Ingredients for one person:
6 nice and ripe apricots
1,5 glass of water
pinch of vanilla powder
pinch of cinnamon
1 tsp lemon juice (depending on the sweetness of the apricots, can use a bit more)
honey (also depends on the sweetness of the fruit)
1 tbspoon hemp seed or 1 tbspoon casheew

some menta leaves or sliced fruits for decorating

Wash the apricots and get rid of their core. Put everything into the blender. If it's too thick, add some water.

It really tastes like jam. Maybe, with less water, it would make a nice pudding.

Marrow soup

2009-09-08T14:16:00.004+02:00

(Hungarian soup is thicker than other nation's versions and it is made of one vegetable with milk or sour cream usually and it is thickened with flour)

This summer I tried my favourite marrow soup in raw version. Look at this:

I ate it with burgers and tomatoe.

Ingredients:

1 kg shred vegetable marrow
half a lemon's juice
half a carrot
half a celery's stem
1 slice of pepper
1 bigger onion
1 spoon of white miso
2 spoons of husked hempseed
1 bunch of dill

3 teaspoons of Himalayan salt (for the marrow)

Put half of the marrow into the blender with the rest of the ingredients, add some water and mix till smooth.

Salt the other half of the marrow and let it rest for half an hour. Press out the liquid it produced, cut into smaller pieces and mix with the sauce.

Be careful with salting, don't put any into the sauce, or it will be too salty.

If you like it sweet, you can put some dates into the sauce.

The sauce will be creamy and tasty if you use, for example, cashew instead of the hempseed, but since raw cashew is not available here, I rather use something else.

Use less dill than for the cooked type, as it keeps its intensity without cooking. But you can be brave with lemon, this is what gives that sour taste to the soup we love about it!

Marrow is a variety of squash, or a large courgette (zucchini in US English)

Raw ratatouille for the holidays

2009-08-29T21:13:00.005+02:00

Have you seen the animated movie "Ratatouille"? This was the film that inspired me to come up with a raw ratatouille fit for the festive board.

Ingredients for 4:

for the sauce:

4 nice tomatoes
1 bell pepper (or other type of pepperr that's red)
1 spoon of chopped up, sundried tomato (if it's not chopped up than 2-3 slices)
2 spoons of freshly made lemon juice
sweeten with 1 teaspoon of agave, or a few drops of stévia, or with one soaked date
salt to own taste, but the sundried tomatoes are already salty, its liquor can be used as well.

a pinch of chilli powder if you like it hot, as my husband does :))

For the ratatoulle:
2 small cukkini
3-4 tomatoes
1-1 pepper of different type and colour
1-2 purple onion
a couple of drops of oil (eg. olive)
dried oregano, fresh parsley leaves

Mix the ingredients of the sauce until it's smooth. Its taste is very important, as this makes the basis for the ratatoulle. It should be salty enough, sour enough and sweet enough. (and also hot enough!)

If you prepare it all at once, than spread out the sauce evenly in the bottom of a big bowl. Slice up the ingredients for the ratatoulle and layer on top of each other one by one.

If prepared on separate plates (as I did), than put the sauce onto the bottom of the plate and layer the slices round the plate.

Whichever option you choose, sprinkle with the oregano and a few drops of oil at the end, and decorate with parsley leaves.

Hungarian ratatouille for the weekdays

2009-07-17T13:18:00.006+02:00

Hungarian ratatouille

Hungarian ratatouille is made of onion, bell pepper and tomato (and the no-vegan version with bacon and sausage) and it is called "lecsó" (letchaw).
Hungarian raw lecsó is my favourite dish, its easy to make and delicious.

Sometimes I prefer simple dishes to the more complicated ones, as there are more weekdays than holidays. In the morning, before going to work, I chop up everything, take them with me and voila, this is my lunch with a light cracker. Very often, nowadays. Sometimes I don't even have time to prepare it. If that's the case, I buy the ingredients on my way to work and while my colleagues heat up their lunches, I quickly chop up everything needed. They keep telling me how wonderful the scent is.

Ingredients:
(for 2 persons)
1 red onion
2 bell pepper
4-5 tomatoes
1 tbsp cold pressed olive oil
little bunch of parsley
1/2 cup of sundried tomatoes cut into little pieces

salt, chilli, pepper.

Cut every ingredients into little pieces, mix well and enjoy!
Salt only before eating.

It shouldn't be salted earlier because the vegetables start to let out water, drop and won't be that pretty. The sundried tomatoes are a bit salty anyway...

You can leave out oil altogether if you sprinkle the dish with your favourite seed: pine seed, sunflower seed or marrow seed.

I think it's best to chop up the ingredients into really tiny pieces. I suggest putting it on top of the zucchini spaghetti with some ground sunflower seed.

Raw vagan potluck in Budapest

2009-07-01T05:10:00.001+02:00

There was a raw vegan potluck in Budapest at my home. It was a garden party with a lot of nice and yummy raw vegan dishes. There were 21 adults of us, 6 kids and a dog.

Look at these photos!

The table

and another table with raw food

Melon basket

Burgers

Crackers

red fruit puding

two of the kids

and Happy, the dog

guacamole

Zukkini

Paprika

dehydrated fruit-sheets

Chocolate cream with fruits

2009-06-29T19:27:00.002+02:00

This chocolate cream is tasty and creamy and is suitable with many kinds of fruits.

Ingredients:
3 bananas
1 avocado
1 tbsp raw cacao powder
1 tbsp raw carob powder
1-2 tbsp water or almond milk

Put every ingredient into a high speed blender, and blend until smooth. Put more water or almond milk if it is necessary to a creamy consistency.

Put into pretty glasses with fruits! With Orange like this:

And with strawberry like this:

Garnish with goji berry or mint leaves.

Walnut Cream Cheese

2009-06-19T06:24:00.002+02:00

Look at this creamy, delicious cheese recipe, I made yesterday. I ate it with cracker, tomatoes and onion.

Ingredients:

2 cups walnut soaked overnight
5 tbsp lemon juice
2 onion, chopped
Flavour with salt, black pepper, red pepper,caraway seed, or cumin (grounded), chilly
¼ cup water

Put all ingredients into a food processor and process until almost smooth.

Can be kept in the refrigerator for 3-4 days.

Cracker with carrot and beetroot

2009-06-12T15:17:00.003+02:00

My first attempts at making crakers weren't that successful. They were full of oily seeds, and contained only a small amount of vegetables. All in all, they weren't tasty and were also too heavy for my stomach.
I have managed to come up with a fine recipe, made mostly of vegetables. This cracker is not too greasy, but colorful, crispy and delicious. It's not necessary to spice it at all, it's already done by the vegetables.

The ingredients are almost all visible in the picture: beetroot, carrots, onions and the little white dots are the hemp seeds.

Cracker with carrot and
beetroot

2 carrots
1 little beetroot
1 little red onion
1 bunch parsley
2 tbspoon hempseed
2 cups yellow flaxseed
salt

Put the vegetables into the food processor and cut until they're granular. Grind the flax seed and mix it with some water so that its consistence is like that of dough. Mix with the vegetables and hempseed, flavour with salt and mix it well once more.

Dehydrate in the machine, roll out so that it's very thin and dry it completely.

This is what the vegetable dollop looks like after the ingredients are chopped up.

The ground flexseed mixed with water looks like this.

After mixing the two things above and laying it out on the tray of the dehydrator.

One more picture of the cracker:

The vegetables used can be altered. You can try using celery or more onions or red bell pepper.

Buckwheat mash, my kids' favourite

2009-05-25T16:29:00.006+02:00

When I get home from work, feeling tired and would like to have something light, and easy to make, because I'm very hungry. THis is ready in three minutes.

Ingredients:

2 cups sprouted buckwheat
1 apple (without its core)
1 banana
1-2 tbsp coconut chips
cinnamon
1 tbsp hemp seed
1 cup water

Put the ingredients into a blender and blend until smooth.
It's ready to eat.

With sundried cherry and cinnamon:

With chocolate on top:

With small pieces of apple, bananas and cinnamon:

You can use any fruits, when it's their season, see this buckwheat mash with strawberry:

My favourite salad dressing

2009-05-22T17:34:00.004+02:00

I had experimented a lot, till I finally found my own favourite salad dressing. It's both tasty and colorful, and could easily be a dish in itself. I usually make this dressing when the salad is green, made of usually chinese leaves or corn salad (also known as valeriana locusta). I buy some green vegetables on my way to work, use this dressing and voila, there's my delicious lunch.

My favourite salad dressing:

Juice of 2 lemons
1 cup cold pressed oliva oil
2 gloves garlic
red, green, yellow bell pepper
red, purple onion
1 cucumber
1 bunch parsley
basil
salt
3-4 drops stevia

Make a thick cream by gradually adding the oil to the lemon juice in a high speed blender. Flavour with salt and stevia. Chop the vegetables up into tiny pieces with a knife if possible instead of a food processor. It's enough if you have three of the vegetables on the list at home, you don't need all of them.You'll also need one kind of green spice.

Add the vegetables to the sauce and stir. This amount will be enough for several plates of salad, but why work with tiny amounts?

It'll liven up your salad.

Serve and eat the salad right away, or the dressing will parch the green salad, making it less appealing and tasty.

Strawberry-apple pie

2009-05-20T16:04:00.004+02:00

This pie is originally made of apples, but here is the strawberry season, so I've tried it with strawberries and it works.

Ingredients:
For the base 1/2 cup of almond (soaked for a night)
1/2 cup of hemp seed
1 cup of dates
Cinnamon, salt

For the filling
2 apples cut into small pieces
2 grated apples
½ cup of dehydrated strawberries
1 cup of strawberries cut into little pieces
2-3 dates cut into little pieces
2 tsp lemon juice
1 tsp of agave nektar

For the cream
1 cup of cashew
4 tsp lemon juice
1 little spoon of vanilia extract
1 tsp agave nektar

Mix the ingredients for the base in the food processor, then sweeten and flavour and knead a dough of the ingredients. Put it in a cake shape and dehydrate for 3-4 hours.
Mix the ingredients for the filling and flavour to get a not too moist but "lumpy" dollop. It's also possible to make it without sweetener but then more dates are needed. I used dehydrated strawberries because of their intensive taste, but of course, it's also possible to use fresh ones. THe fruit-mass needs to be filtered.

Use a blender to mix the ingredients for the cream.

Finishing the cake:
Put the filling on the base and then top it with the cream. Don't cover the whole suface, so that the filling can be seen. Decorate with fresh strawberries.

Live burger on a skewer

2009-05-16T07:47:00.006+02:00

Ingredients:
1 cup of almond (soaked for a night)
½ cup of sun-dried tomatoes (soaked for 3-4 hours)
1 cup of ground (yellow) flax-seed
1 spoon of white miso
a bunch of parsley
Spices according to own taste: salt, pepper, red pepper
1 red bell pepper
1-2 celeries
cucumber, paprika, radish, or any other stiff vegetables

Put the first set of ingredients into the chopping machine. Be careful with salt, as both the sun-dried tomatoes and the miso are salty. If the mixture does not aggregate and crumbly, put a couple of drops of olive oil or a spoonful of the tomato's soaking liquid in it.

Chop up the red bell pepper and celery fine and add it to the mixture. Form small balls and dehydrate for about 4-5 hours.

Get a tooth pick and first put a piece of vegetable on is, then a burger and a slice of cucumber. When all of them are ready, line them up on a plate.

They have fallen left and right in the photo, but still look delicious, don't they?

You can also pile up the burgers as shown: (it was made with green bell pepper)

Colorful vegetable dish

2009-05-15T19:15:00.006+02:00

We had some guests over at the weekend and I prepared some hot dishes, cakes and, of course, many kinds of raw food. This colorful vegetable dish was the most interesting, beautiful and tasty food of all. Even my omnivorous guests tried it and sure they were surprised at how yummy it was and they all wanted to know the ingredients.

Ingredients:

1 smaller cabbage, diced up
½ white onion
2 carrots, diced up
1 bigger beetroot, diced up
1 sour apple, diced up
1/2 lemon's juice
1-1 spoon of olive oil
some parsley
a small salad for decoration

Put the vegetables into the chopping machine one by one, and chop them up until they're crumple sized.

Cabbage salad:cabbage, white onion, a couple of drops of lemon juice, one spoon of olive oil
Carrot salad: carrot, lemon juice, olive oil
Beetroot salad: beetroot, apple, olive oil

Put salad leaves into a bigger bowl and form small piles of the different coloured vegetables with the help of a cup. You can put the "heart" of the salad, or any other colorful vegetable (broccoli, tomato, radish, etc) in the middle.