Feast for the senses: 3-course raw food menu
Raw food from starter to dessert? That not only sounds healthy, but also promises delicious flavours! And the kitchen doesn't have to stay cold - of course you can also enjoy raw food warm. For a cosy evening with friends or as a special festive menu. Have fun recreating it.
We recommend using one of our high-performance blenders to prepare the recipes
Appetiser
Savoury pepper soup
Ingredients for 4 portions:
<ul"> <li class="ingredient">500 g bell pepper</li> <li class="ingredient">150 g peeled snake cucumber</li> <li class="ingredient">50 g red onion</li> <li class="ingredient">1 clove of garlic</li> <li class="ingredient">3 tbsp olive oil</li> <li class="ingredient">1 tbsp lemon juice</li> <li class="ingredient">1 bunch of parsley</li> <li class="ingredient">1/2 tsp salt</li> <li class="ingredient">pepper to taste</li> </ul> <p><strong>Preparation:</strong><p>1. First peel the cucumber and blend together with the garlic, onion and half the pepper in a blender (e.g. <donottranslate>Vitamix</donottranslate>) on the highest setting until creamy.</p><p>2. Then add the remaining ingredients and blend everything again briefly at medium speed. 3. After seasoning, heat the soup in a bain-marie to 45°C or, if you have a high-performance blender, run the soup at maximum speed for approx. 2-3 minutes until the soup reaches 45°C (please monitor the temperature).
Tip:
Serve in preheated plates.
Main course
Juicy lettuce wraps
Ingredients for 4 portions
For the filling:
- Avocados
- Red pepper
- Snake cucumber
- Carrots
- Tomatoes
- Kitchen herbs
For the sauce:
- 150 g courgette
- 40 g soaked cashew nuts from Keimling Naturkost
- 4 tbsp fresh lemon juice
- 1 spring onion
- 1 yellow pepper
- Pepper and salt to taste
For the wrapper leaves:
- Chinese cabbage, pointed cabbage, savoy cabbage and Swiss chard or leafy salads such as Roma.
Preparation:
1. soak the wrapper leaves in salted water for approx. 6 hours the evening before. Also soak the cashew nuts in double the amount of water for around 6 hours. Store both in the fridge.
2. the next day, put the cashew nuts together with the other ingredients for the sauce in the Vitamix and blend everything at the highest setting until creamy.
3. cut the vegetables for the filling into thin strips using the Börner stainless steel fruit and vegetable slicer or a knife. Exception: cut the avocado into wide strips. Then roughly chop the kitchen herbs.
Serve:
Use a spoon to spread a little sauce lengthways on the lettuce leaves. Then place the sliced vegetables on top of the dressing. Roll up the lettuce wraps and enjoy.
Dessert
Creamy chia pudding
Ingredients for 4 portions:
- 5 tbsp organic almond puree (from Keimling Naturkost)
- 3-4 dates Deglet Nour (from Keimling Naturkost)
- 5 tbsp chia seeds (from Naturkost) Keimling Naturkost)
- 400 ml water
Preparation1
.
Finely blend all ingredients except the chia seeds in a blender at maximum speed.
2. Add the chia seeds and blend for several minutes at the lowest setting.
3. Pour the contents into a bowl and leave to soak for 6-8 hours.
Our tip:
You can vary the flavour of your chia pudding again and again with dried fruit, cinnamon, vanilla or orange zest.
Further inspiration
Raw food can and will be diverse. That's why we offer further ideas and inspiration for raw food menus. Combine and surprise your guests.
Appetiser - Cucumber soup with tamarind seeds
Soup ingredients:
1large cucumber (approx. 500 g)
1/2 apple (approx.50 g)
1/4 avocado
10 g leek
1tbsp almond puree, 1 tsp lemon juice
Agave syrup, garlic or wild garlic, pepper and salt to taste
Water as required
Ingredients Tamari seeds:
100 g sunflower seeds
4tbsp tamari, unpasteurised
Preparation:
For the tamarind seeds, soak the sunflower seeds in tamari for approx. 10 hours, stirring occasionally so that the seeds can soak in evenly. Then spread out thinly on Paraflex sheets or baking paper and dry at 40 degrees until they are nice and crispy.
Puree 400 g cucumber (unpeeled) and the remaining ingredients for the soup in the Vitamix until creamy and season to taste. Add water if necessary. Peel 100 g cucumber and grate into thin slices. Pour the soup into plates and garnish with cucumber slices and tamarind seeds.
Main course "Grilled" vegetable skewer with guacomole
Ingredients Vegetable skewer:
3 stone mushrooms, large (approx. 50 g)
100 g courgettes
80 g peppers, red or yellow
125 g tomatoes, small
Ingredients Marinade skewers:
60 ml olive oil, cold-pressed
2 tsp orange juice, 1 tsp lemon juice
10 g fresh herbs, 1 tsp powdered dried tomatoes
Salt and garlic to taste
Ingredients Guacamole:
1 large, ripe avocado
1 tsp lemon juice
1 tomato, approx. 50 g
20 g leek
50 g cucumber
Chilli, salt, pepper to taste
1/2 teaspoon parsley leaves
Preparation:
Cut the fresh vegetables into bite-sized pieces (halve the small tomatoes), place on the wooden skewers and place in the oven.Excaliburoven. Grill at 40 °C for at least 4 hours until the vegetable pieces start to visibly shrink.
For the marinade, process all the ingredients in a blender and leave to infuse for approx. 30 mins. Apply the marinade to all sides of the skewers with a brush.
For the guacamole, chop the leek, cucumber and parsley in a blender or cut into small pieces, finely dice the tomato. Puree the avocado in a blender and immediately mix with the lemon juice. Fold in the leek, diced tomato and remaining ingredients and season to taste. Divide the guacamole between plates. Remove the vegetable skewer from the dehydrator and serve warm.
Dessert - Banana ice cream with strawberry sauce
Banana ice cream ingredients:
400 g bananas, peeled
50 g cashew nuts, ground
Strawberry sauce ingredients:
250 g strawberries (fresh or frozen)
Dates or agave syrup to sweeten, lemon to taste
Preparation:
Cut the peeled bananas into approx. 2 cm pieces and freeze overnight. Blend the frozen banana pieces and ground cashew nuts with theVitamixor Green Star Elite (blender insert) to make ice cream. Remove the green parts of the strawberries and puree in a blender, sweeten if necessary. Place the banana ice cream on a plate and top with the strawberry sauce.
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