Author: Chef Moy

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Raw Sweet Congee

Chia seeds come from my native country Mexico. We used to served the in lemonades or just adding them into any juice and make “Agua con Chia”. The chia seed make a gelatinous effect after being soaked for a couple of minutes (around 10) and it blends with the liquid that is served. My following recipe make a yummy example for a fast and delicious breakfast.

Ingredients:
5 Tbs Chia Seeds
1/3 cup of persimmon (finely chopped)
1/3 cup of coconut (finely chopped)
1/3 cup of pomegranate grains
1 tsp of ginger
1 1/2 cup of your favorite nut milk

 

Place the ingredients into a soup bowl and add the nut milk.

Mix the milk with the fruit and store on the fridge for about 30 minutes. Enjoy!

Facts: Chia seeds have 5 times more calcium than milk, so in this serving you at least have 50% of the RDA of calcium, 60% of iron, 60% of magnesium, and of course omega 3 and 6? Well you get more than 500%!! yes more than 16 grms of Omega 3.

Tbs: Tablespoon
tsp: Teaspoon

 

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Raw Vegan Cheese Strawberry Cake

Especial occasions can motivate the creation of wonderful things. The birthday of my dear friend Valery was a great opportunity to make this offer.

raw vegan cake2The crust, is made of the usual, pecans and dates. For the filling 2/3 from cashews and the last I used Irish Moss, it’s great for keeping a binding and taste, a bit of coconut oil was added too. The white filling around the strawberries was made with Irish Moss, cashews and agave.

I’m traveling to Mexico tomorrow, It’s late and I have to finish packing! Just wanted to share this, I’ll try to put a more detailed recipe.

Visit www.raw.hk for more INSERT INTOs.

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Raw Vegan Mexican Pizza

 

I fell in love with the use of buckwheat for making live pizzas! This is my Mexican version of raw pizza, using a spice chipotle tomato sauce and avocados. The crust took 20 hours to be ready, since Hong Kong is more humid, this process takes a bit more time than usual.

The crust is firm and very tasty, with chunks of sun dried tomatoes.

 

And of course, some nice Kalamata olives!

Ok Guys, here is the recipe!

Ingredients:

1.5 Cups of buckwheat groats

1/4 cup of olive oil

1/2 cup of sun dried tomatoes

2/3 cup of carrot pulp

2/3 cup of golden flax seeds

1 tsp of sea salt or celtic salt.

Soak the buckwheat overnight. Then place the flax seeds to soak for about half an hour. Place all ingredients on a high speed blender and mix until smooth. You can do this process in batches to make it easy for your blender.

Remove then wet your hands, place it on your dehydrator teflex sheet and start making a dough, the use a spatula or hands, and make a 0.4 cm thick circle. Keep hands moist to allow easy manipulation of dough.

At the end, use your fingertips on the edges, to make a nice design.

Dehydrate for first 4 hrs at 140F, then lower the temperature to 115 for other 4 hours. Remove after?? this 8hrs from the teflex sheet, and place on tray and continue the dehydration at 115F for other 6 hrs, until desired hardness of crust.

Keeps for a month on fridge!

Enjoy!

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Mock Tuna Wraps

Living in Hong Kong allowed me to connect with a variety of Asian green vegetables, one of my favorites is the Chinese Kale kai-lan (??). It’s local and accesable and its taste is a bit sweet. Using the leaves of this veggie can help make Raw wraps quite easy and yummy..

Here is one of my favorite recipe:

For the Mock Tuna Paste:

1 Cup soaked almonds (12 hrs no skin)
1.5 Cups soaked sun?ower seeds
1/2 Lemon juice
1/4 tsp salt
1/4 Cup of water with 1 tbs of agave syrup.

Mix all top ingredients on a high speed blender until smooth paste, then add:

Wet Ingredients:
1/4 Cup Red bell pepper cut into small pieces
1/3 Cup of purple onion? cut into small pieces
1/3 Cup of italian parsley? cut into small pieces
1/3 Cup of pickles preserved in vinegar
1/4 tsp of cayenne pepper or chipotle chili powder
1/3 Cup of carrots or celery
1/2 tsp of? kelp or seaweed powder (use a coffee grinder with any favorite seaweed)
Mix wet ingredients with nut paste until its good!

mock-tuna-platting

I Added some guacamole on the center as a dip for the wraps, save the Tuna and enjoy it!

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Raw Enchiladas

Inspired by Chef Nwenna Kai, I remember my Mexican roots and I made the raw enchiladas. The wrap is made with tomatoes and coconut pulp.

Tomato and coconut wrap

The filling is with more local ingredients, made with organic Chinese kale, zucchini, raw corn, avocados and a macadamia and walnut cheese. Wrap with ingredientsThen we carefully wrap it and pour a pine nut and cashew chipotle sauce

Raw enchilada

Add some more avocados and kale for decoration, viva Mexico!

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Plating Raw

Last week I got the pleasure to have two nice yoga students at the sustainable kitchen of Simply Organic, the really liked the mock tuna pate.
In this type of weather, cooling and hidrating living foods are quite good! Well they are always good in any type of weather!

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The Definitive Raw Vegan Moon Cake

Using a spirulina and raw cacao recepie, I made a strawberry frost and it became possible for a delicious raw vegan moon cake, free of trans fat, sugar, white flour, artificial colors, etc, etc…
The inside is made with sprouted and dehydrated buckweat, making like a crunchy chocolate taste with a smooth strawberry feel

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Chocolate Mousse Breakfast

Raw vegan food offers an extend variety of healthy and really life enhancing ingredients, such as cacao, avocado, chia seeds, coconut water, etc..
From a mixture of some of this superfoods we can create this yummy Chocolate Mousse Staberry dessert. Now my favorite breakfast meal!

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Second attempt for Raw Vegan Moon cake

Almost there. Just need a better
mold and a strawberry coat.

Ingredients:

  • 1/2 cup of coconut water (or just water)
  • 1/2 cup of cashews or walnuts (soaked for 4-6 hrs)
  • 1/3 cup of coconut oil
  • 1/3 cup of agave syrup of raw honey
  • 1 Tbs of carob powder
  • 2 Tbs of cacao powder
  • pinch of Celtic salt

Blend all ingredients for about 1 minute, sometimes the coconut butter might get a little thick when the climate or the ingredients are cold. So blending it for a while will slightly increase the temperature to allow it to homogenize the oil with the nuts and rest of the ingredients.

After blending, place the mixture into silicon cupcakes, you can also add into the mix 1/2 tsp of buckwheat’s (Sprouted buckwheat and dehydrated until crunchy) and/or raw cacao chips!

Place cupcakes into the freezer for about 4-5 hrs, and Enjoy!