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Recipes in the Raw

Raw food enthusiast, Tabassum Siddiqui, explains why we should all be embracing ‘living food’.

Do you wake up  in the morning feeling groggy and congested even after 8 hours of sleep? Do  you have a brain fog after eating? Can’t seem to concentrate? Feeling low on energy all the time? Are you unable to explain your unpredictable mood swings? Do you have trouble maintaining your ideal weight? Are you suffering from any diseases or sicknesses that the doctors have told you that you just have to live with? Do you feel that you have lost the vibrancy of your youth?

 

 
If you have said yes to any or all of these questions know that you are just one of billions of people that are suffering from an overly toxified body. Our modern diet and lifestyle are the root causes of all of our sicknesses, diseases, and psychological problems. With the advent of processed foods, our polluted environment, toxic household products, chemical grooming products, radiation from mobile phones, televisions and microwave ovens, it is no wonder we are bloated, emotional, irrational, medically obese, full of uncontrollable vices, and, in many cases now, suffering from terminal illness.

 

 
It’s in the food
Whenever we cook our food, we kill all of the living force in our fruits and vegetables. When we heat anything over 115º, we basically eliminate practically all of the water, nutrients, enzymes, and minerals that these fruits and vegetables have to offer. What is eliminated through heavy cooking is the real nutrition that our bodies need to make healthy new cells in our body and carry out repair on a daily basis.

 

 

A high consumption of cooked food, laden with hormones, antibiotics, chemicals, pesticides, herbicides, preservatives, artificial colors and flavours, fats, gluten, and salt has filled our bodies with an enormous amount of toxins and mucus. This leaves our bodies unable to heal themselves or cope with this heavy onslaught. If food is the fuel that runs our body, then what type of fuel are we putting into our mouths? What type of output do we want? Do we want to eat a heavy dinner to be later left feeling sluggish, unable to even make ‘Isha salat? Or do we want to eat the fresh, vibrant, ready-to-eat foods that Allah I has provided us with to leave us feeling comfortably full, nourished, and full of positive energy and lightness?

 

 

Eating for healing
I used to suffer from anxiety attacks that left me petrified, with heart attack-like symptoms and insomnia. I was taking the strongest prescription available to tranquilise me. This unfortunately led to a dangerous addiction. But that was the only thing that doctors could provide me with: I could live my life as if I were asleep.

 

 

However, through adopting a raw foods lifestyle, I have cured myself of severe asthma, allergies, depression, and severe anxiety, alhamdulillah. Through changes I have made in my diet and lifestyle, my condition has disappeared. I also no longer find myself in the emergency room because I can’t breathe due to one of my frequent asthma attacks. Now I only carry my inhaler around with me as a reminder of what my life used to be.

 

 

Meals packed with energy, nutrients, and proteins, made with organic fruits, vegetables, nuts, and seeds lead to optimum health: a clear mind, heart, and spirit as well as restored youth and beauty. Eating a diet based on raw, living foods boasts curative benefits and allows the body to cure itself from everything from fourth stage cancer to multiple sclerosis, asthma, paralysis, and more.

 

 

Now more than ever, we need to get back to the fitrah and uncomplicate our bodies, lives,and food. Make the first steps towards a better life.

 

 

GET YO’ GREENS JUICE  
Makes 1 big glass

 

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This is the right way to start off your day or to end your evening. This juice is a powerhouse of vitamins, nutrients, minerals, enzymes, protein, and just 100% pure energy. We drink this every morning and we don’t feel hungry until lunch. Trade in your fried eggs, toast, cereal, breakfast bars, coffee, tea, and bagels with cream cheese for a true elixir that your body will thank you for. And don’t worry whether the kids will like it; many mums have given this the “kids’ seal of approval”.

Don’t be surprised by the quantities. Once you start drinking this daily, your body will be wanting more. Feel free to substitute the fruits listed here if they aren’t available, but the greens are the base, especially the kale.

 

Juicer version:
2 medium apples (peeled if not organic)
1 orange
3 carrots
3 celery sticks (tops included)
handful of parsley or cilantro
handful of spinach
handful of lettuce or other organic salad mix
3 big  dark green kale leaves

 

Wash all veggies and fruit. Chop into pieces that will pass through the juicer easily.

 

 

Juice fruits and veggies alternating the fruits with the leafy veggies so that all with pass through easily. Serve in a tall glass and enjoy.

 
Smoothie version:
handful of spinach
handful of lettuce or other organic salad mix
2 big  dark green kale leaves
1 apple
1 ripe banana
a couple of dates or a couple of spoonfuls of date syrup
8 oz. purified water
spoonful of raw almond butter (optional)

 

Blend all ingredients until smooth. Add more water to thin it out if needed or add more dates or date syrup to sweeten it. Serve in a tall glass.

 

 

 

 

DATE SYRUP  
Makes one 8-11 oz. jar of syrup

 

A replacement for white sugar, date syrup can be used in your smoothies and desserts. Other healthy sugar alternatives are 100% organic honey, stevia, and Agave syrup. For sweetening your hot beverages or in desserts that require a silky consistency, the clear, honey-like appearance and neutral sweet taste of organic Agave syrup is best.

 

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Ingredients
500 g of unpitted dates, soaked 4-8 hours or overnight
in the fridge with purified water
pinch of Himalayan or Celtic sea salt
tiny squeeze of lemon
vanilla extract

 
Method
Take the softened dates, a bit of the soaking water, salt, lemon juice, and vanilla extract and blend until smooth in your food processor. Add more water if you want it to be thinner. Taste and adjust flavour. Store in a glass jar with a lid in the fridge.

 

 

 

BEANLESS BURRITO KALE WRAPS
Serves 2
This easy and flavorful Mexican inspired dish is great to pack up to take to work or for school lunches.
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Wraps:
4 large whole kale leaves,washed and stalks removed
 
Walnut Meat Filling:
1 cup of “raw” walnuts, soaked overnight in purified water (You can also use “raw” sunflower seeds and they do not need to be be soaked prior to use.)
2 cup squash,peeled
3 stalks of celery, roughly chopped
2 tbsp lemon juice
1 tsp fresh ginger, finely minced
Himalayan, Celtic or plain sea salt
1 tsp cumin
1/2 tsp tumeric
1/8 tsp coriander
1/8 tsp mustard
coconut milk (optional – add just a few spoonfuls)

 

 
Method
In your food processor, add walnuts, squash, and celery and process until you have a grainy meal.
 
Add spices and continue to process.

 
Taste to adjust flavours. It should be tangy and a little bit spicy and with a consistency like minced meat.

 
Pico de Gallo Salsa:
2 ripe tomatoes, peeled and finely chopped
1/2 medium red onion, finely chopped
1/2 bunch of coriander, finely  chopped
juice of one lime
Himalayan, Celtic, or plain sea salt
1/2 tsp ground cumin
1 tsp date syrup
2 cloves of garlic, minced
1/2 of a jalepeño pepper without the seeds or a pinch of cayenne pepper (optional)

 

Method
Mix all ingredients. Taste to adjust flavours.

 

Refrigerate for 30 minutes to marinate and meld flavours together.

 

 
Guacamole:
1 ripe avocado
juice of one lime
Himalayan, Celtic, or plain sea salt
olive oil

 

Method
Mash avocado in a bowl or use a hand blender or food processor. Add lime juice, salt, and a drizzle of olive oil. Blend until creamy smooth or leave chunky. Taste to adjust flavours.

 
Assembly:
Lay one kale leaf on your work surface. Carefully remove a bit of the hard spine from the kale leaving the rest of the leaf intact.

Spread 2 spoonfuls or more of the walnut ‘meat’ in the center.
Add a spoonful of guacamole and salsa on top.
Fold both sides over filling, fold front over sides and begin tightly rolling the burritos.
Serve two burritos per plate whole or sliced open.