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Rawby nature
Enjoy your special Sneak Peek at my brand new book! 'Raw by Nature'
Vibrant Plant-Based Recipes to Nourish & Inspire
My new book includes:
yOver 200 pages of delicious breakfasts, bowls, plates, snacks, sides, soups & desserts
yA mix of raw & cooked dishes that are free from meat, dairy, refined sugar & gluten
yHealthy tips & information to help you live a wholesome, sustainable & joyous life
yFull-page colour images of each & every recipe
y Transitional guidelines to inspire you to create positive change in your diet & life
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Raw by Nature offers over one hundred plant-based recipes that combine the simplicity of natural wholefoods with a touch of creative flair.
With nourishing breakfasts, unique soul-bowls, and wholesome raw dishes, every page encourages you to embrace something new and experience the exquisite bounty that nature offers. With helpful tips, inspiring ideas and educational DIY guidelines, this book will also help you to develop mindful, eco-friendly, time-
saving, healthful and sustainable routines in your every day life.
Discover how to turn zucchini and carrots into long pasta noodles. Start your day with a super-charged chocolate mousse. Learn how to make a creamy cheesecake out of cashews, sushi out of cauliflower and pizza out of buckwheat. Delight in terrific, authentic flavours from around the world and embrace all your favourite dishes, without substituting your own health or the health of the planet.
Kelly Alexander has been immersed in the world of raw food and vegan cuisine for over ten years and has worked in raw and health food establishments around the world designing, teaching and implementing innovative menus that combine vibrant nutrition with abundant flavour and creative flare. Kelly holds a Raw Chef Certification, a Raw Nutrition Certification and is a qualified Health Coach. Her commitment to living a mindful, simple and radiant life is her inspiration for the
creations and wisdom that she shares with others.
Contact information:
KellyRawByNature @_rawbynature_
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Matcha Kiwi & Avocado Smoothie Bowl
Smoothie bowls are such a great way to enjoy everything you love about a smoothie, with a little extra fun and sustenance. If you find your morning smoothie doesn’t sustain you for too long, try topping it with some extra nuts, seeds, dried or fresh fruit, oats or activated buckwheat. You can also try adding a teaspoon of plant-based protein to keep you fuelled for longer.
INGREDIENTS - serves 1 y 1 banana (preferably frozen) y ½ a ripe avocado y 2 leaves kale, stems removed y ¼ teaspoon orange zest y 1 teaspoon matcha powder
y ½ teaspoon ginger powder y 1 kiwi fruit, skin removed y 1 teaspoon coconut oil y ½ cup of your favourite plant-based milk
Chop up your banana, avocado and kale and place them in a blender with the remaining ingredients. Blend on high until smooth and creamy. Pour your smoothie into a bowl and top with your choice of:
y 1 teaspoon of buckinis y 1 teaspoon of pumpkin seeds y 1 teaspoon of coconut shreds
y 1 teaspoon of dried rose petals y A few slices of blood orange for garnish
- or any toppings of your choice
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Hoke Poke Bowl
You may think that this bowl originated from a trip to Hawai'i, and yes indeed, the Poke bowls are a Hawaiian institution. My introduction to these bowls of goodness though was on a different tropical island - Bali! When I returned back home, I simply had to try and recreate my own version. Traditionally, the poke bowls are made with fish, so I decided to call my bowl the Hoke Poke, just for a little fun.
INGREDIENTS - serves 2 y 1 cup cooked brown rice y ½ a packet organic tempeh y ½ cup edamame beans y 2 radish, thinly sliced y ⅛ of a pumpkin, skin removed y 2 tablespoons alfalfa sprouts y 2 large slices pineapple quartered y 2 tablespoons Macadamia, Ginger &
Lime Dressing (page 124)
TEMPEH MARINADE y 1 tablespoon tamari y 1 tablespoon olive oil y 1 tablespoon coconut nectar y 1 tablespoon lime juice y 1 tablespoon ginger, chopped
MACADAMIA, GINGER & LIME DRESSING:
y ¼ cup macadamia butter y 1 tablespoon ginger, chopped y 1 tablespoon lime juice y 2 tablespoons tamari y 2 tablespoons coconut milk y 1 teaspoon coconut nectar y 1 tablespoon water
DRESSING METHOD:Place all ingredients in a blender and blend until smooth.
Mix all of the ingredients for the marinade together in a bowl. Add the tempeh and coat each side well, then marinate for at least 2 hours. For the pumpkin, use a regular vegetable peeler to peel long ribbons. Place the pumpkin strips aside, along with your sliced radish and alfalfa, until you are ready to build your bowl.Heat a griddle or regular frying pan and place the pineapple slices on one side and the tempeh on the other. Allow to cook for 3-4 minutes each side and remove when both are golden on both sides.To build the bowls, divide the brown rice, pumpkin, radish, pineapple, tempeh and sprouts between two bowls evenly. Drizzle the bowls with my Macadamia, Lime & Dressing and serve.Enjoy with aloha, mahalo nui, smiles and spirit!
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My Thai Bowl
Thailand is my favourite place in the world, and the place I have spent the most time overseas. I love the people, the culture, the land, and of course, the food! The flavours in Thailand are so aromatic - the fragrant kaffir lime, the fresh coconut, the spicy chillies, the sweet mangoes and the sour paw paw - it really is a delightful bombardment on your senses! This dish recreates those flavours with a raw freshness, and a little less spice! It always transports me to the beautiful islands I called home for a long time - I hope it does the same for you…
INGREDIENTS y 1 large carrot, spiralized y 1 large zucchini, spiralized y A dozen snow peas, finely sliced y 2 radish, finely sliced y 1 bunch bok choy y ½ a bunch coriander, finely chopped y 2 tablespoons raw cashews, chopped
SAUCE y 6 kaffir lime leaves y ½ bunch coriander y ½ a red chilli y 1 cup coconut milk y ¼ cup soaked cashews, drained & rinsed y 2 tablespoons lime juice y 1 teaspoon coconut nectar y 2 tablespoons tamari y 1 inch piece ginger, chopped y 1 tablespoon tahini
In a large bowl place your spiralized carrot and zucchini, chopped snow peas, radish and coriander. Mix the ingredients carefully by hand. If you don’t have a spiralizer, simply use a regular vegetable peeler to create long ribbons with the carrot and zucchini.For the sauce, place all ingredients in a blender and then blend on high until the sauce is very smooth and creamy. Pour the sauce into the bowl with the vegetables and use your hands to gently mix and massage the ingredients. Take the bok choy and trim the stems to just below the leaves. Line two bowls with the leaves and then pile the vegetable noodles into the bowl.Top with the chopped raw cashews and extra coriander.
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Raw Dragonfruit, Chai & Coconut Cake
Pink dragonfruit were once a fruit reserved for tropical island adventures. Luckily, we can now find them a little closer to home and as you may have seen, this bright pink fruit has been taking centre stage in the world of social media as of late. The new açai? Maybe! Dragonfruit actually has a very subtle flavour despite its vibrant hues, which means it works great with other flavours, such as zesty lime and creamy coconut. This cake is wonderful in summer when pink dragonfruit are in season. The coconut nectar adds a perfect sweetness to balance this cake and the coconut oil is what sets the ingredients. Both are essential to a successful raw cake. Get creative with your decorations and enjoy making an edible piece of art
BASE y 1 cup almonds y 1 cup dates y 1 cup flaked coconut y 2 tablespoons activated buckwheat* y 2 teaspoons coconut oil y ⅛ teaspoon salt y 2 tablespoons chai spice tea mix
FILLING y 3 cups soaked cashews y ¾ cup coconut oil y ½ cup coconut nectar y 1 pink dragonfruit, flesh only y ¼ cup lime juice y ¼ cup coconut milk y ⅛ teaspoon salt
For the base, place your chai tea mix in a blender and whiz to make a fine powder. Place the almonds in your food processor and blitz for a couple of seconds so they break down, then add the coconut flakes, dates, activated buckwheat, chai spice and salt. Whiz again until the mixture breaks down once more and then starts to come together. It should hold together when you press it in between your fingers.Press into a 20 cm spring form cake tin and pop in the fridge while you make the filling.For the filling, soak cashews in water for at least 2 hours, then drain and rinse well. In the bottom of your blender, place the chopped dragonfruit, lime juice, coconut nectar, salt and coconut milk. Add the cashews on top and then blend, slowly adding the coconut oil in a running stream. Keep blending until the mixture is completely smooth with no grit at all. A high-speed blender works best for this. When ready, remove the base from the fridge and pour the filling on top.Place the cake in your freezer and allow to set for around 3-4 hours. When the cake is set, decorate with fresh fruit, dried fruit, seeds, nuts or flowers.You can serve straight from the freezer or allow to defrost and soften slightly. This cake will keep in the fridge for 4-5 days, and it also freezes well for up to a month - if it lasts that long without being devoured! *You can find activated buckwheat or ‘buckinis’ at health food stores, but you can also substitute for extra almonds or any nut of your choice.
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KellyRawByNature @_rawbynature_
Rawby nature
