The Big Green

Let me introduce you to the Big Green. A sandwich like no other, you need to have your wits about you to step into the pantry with the Big Green. We first made this sandwich a couple of years ago and it only makes an appearance around this time of year as the Dinosaur Kale (black Russian) leaves, which we use in place of the bread are of a size that you can use.
Note: anything goes; I will list the ingredients I used, but not the quantities as its more fun creating it from a blank canvas with little structure or guidance to distract you from what you want to create.

Ingredients:

Dinosaur Kale Leaves
Sauerkraut
Grated carrot
Grated apple
Sun dried tomatoes
Olives
Cucumber
Dressing – tahini, olive oil, Himalayan rock salt and apple cider vinegar

Method:

Take the ends of the kale leaves, ideally you do not want to have to much of the stalk left as its a bit of a workout for the teeth, gums and digestive tract. Prepare your dressing and spread on to one side of the kale leaf, add your ingredients as you desire, place the other kale leaf on top cut in half and viola. My wife literally started dancing after eating the Big Green, it’s a powerhouse for awesomeness.

There may have been other ingredients, the other day I made one and put chickpeas that I had cooked with a homemade curry sauce, it gave it a bit more muchness and spice to it. Get creative go on.

I would love to hear what kale sandwich creations you come up with.

To you in great Big Green Health

Matt Allen
The Yoga Health Coach

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Giant Raw Cookie

This giant raw cookie was adapted from the Teddy Bear Cookie recipe by Sarah Nolan the Raw Food Mum, this version is very different and I won’t waste time explaining why.

Ingredients:

6 – Plums
1tbsp – Honey
1 cup – cashew nuts
1 cup – desiccated coconut
Cacao nibs to decorate

Method:

It is easier to purchase desiccated coconut from the shop, however if you have the equipment and time to do so, you can make it for half the cost at home; not to mention that you can use the coconut milk that you get from making desiccated coconut using a slow masticating juicer, which you can then make awesome smoothies plus the left over desiccated coconut can go in other desserts and or cereals. Either way mix the cashew nuts and coconut in a high speed blender till fine then add the plums and honey; continue to blend till well mixed and then spread onto a dehydrator sheet. At this point you can get as creative as you like, I went for making a giant shaped heart and topped it with cacao nibs. Place the mixture in the dehydrator and dehydrate for at least 3 hours at 42 degrees or until it gets to a desired texture for you (you can always use a low setting on the oven). If it takes to long to get to the desired texture turn up the temperature, there’s no real rules here also remember the thicker you make the cookie/s the longer the time they will need in the dehydrator, but I assure you it’s worth the wait. Note also I chose to use plums as they are in season at the moment, but you can use any fruit you want. Enjoy.

To you all in great health

Matt Allen
The Yoga Health Coach

Dehydrated Plantain Chips

This was an inspired idea from my wife who on her journey through Costa Rica and Central America fell in love with the plantain; the bananas big brother. Being a high raw family and hardly if ever using a frying pan to cook we wanted to see if we could make tasty snacks using a dehydrator and the plantain; making the snack super healthy. I am glad to report… Success.

It was a trial run and I made two batches a sweet and a savoury option. I also left one batch in for longer than the other to compare texture, taste and awesomeness.

Equipment:
Dehydrator (if you do not have a dehydrator you can use the very lowest setting of the oven, they will need less time as they will cook faster, but will still taste great).
Mixing Bowl

Sweet Batch Ingredients:
1 1/2 – Plantain
Sprinkle – carob powder
Sprinkle – xylitol (birch bark based sweetner)

Savoury Batch Ingredients:
1 1/2 – Plantain
Marinade:
Olive Oil
Himalayan Rock Salt
Apple cider vinegar
1tsp – curry powder

Method:
The sweet batch is very simple, cut your plantain into very thin slices and place on the dehydrator sheet and then sprinkle on the flavouring. For the savoury batch have a mixing bowl to hand and prep your marinade (I used a generous splash of the mentioned ingredients). Slice your plantain into small slices and place in the marinade and leave for about 10 minutes (for this reason it is best to prep the savoury batch first and make the sweet batch whilst the savoury batch is marinating). Place onto a dehydrator sheet and put both batches into the dehydrator. Set the dehydrator to 57 degrees (which we know is slightly above raw limits of 46 degrees) and leave to dehydrate for a couple of hours. I removed the first batch semi dehydrated and they were lovely, the second batch I left for an extra hour or so and they were fantastically chewy a real kid treat. Both were awesome, but if I had to choose I would go with the longer dehydrated batch that had a chewy texture, my wife and son however, loved the first batch which were semi dehydrated and not as chewy.

Enjoy

Matt Allen
The Yoga Health Coach

Bananarific Choc Chip Ice Cream

When we made the decision to go vegan we thought our ice cream days were behind us, that was thank fully not the case. First we discovered Booja Booja, which uses cashew nuts to make there ice cream and as the vegan years rolled by we have discovered many vegan alternative ice creams to the dairy version. Today’s recipe is one of those discoveries; we have made banana ice cream before and always felt it was a bit to sweet; we happened to come across a great tip from the Raw Food Mum Sarah Nolan who simply adds cacao nibs to her ice cream and voila bananarific Choc chip ice cream was born.

Ingredients:
3 frozen bananas
1 cup of cacao nibs

Method:
We use a slow masticating juicer to send the bananas through, which makes a wonderful creamy ice cream texture, then add the cacao nibs mix and serve. Yum

Matt Allen
The Yoga Health Coach

A Tale about a Pickled Onion

A tale about a pickled onion! Over the last couple of years the garden has become a place of discovery, potential and battle. It is the last of those 3 experiences; battle, that has led to this tale. For those who’s fingers are green may already know who a gardener takes to arms against! The snail and the slug.
Many onion seeds were planted and plenty of young onion seedlings grew; big enough to go into the ground and this is what I did, little did I know I had put them in front of the firing squad and sentenced them to snail cannon fodder, so I had to re think my approach.
My solution was simple, keep them in the seedling trays; this meant they would not grow very big and I had always loved pickled onions as a young lad and a grown man and so I thought lets try pickling the baby sized onions, I have never pickled anything before, but had always wanted to and so a new experience beckoned.
The tale ends with the baby onions being pickled in apple cider vinegar before making their way to a slice of sprouted rye bread, ready to be a great healthy, nutritious and home grown snack.
I have learnt a lot from our slimy friends, the first thing they are ruthless, they are a lot quicker than they are given credit for and as for persistence! Well they do not give up and that is a great lesson to learn.

The end.

Ingredients:

Pickled Onions
Sprouted Rye Bread
Gherkins
Coconut oil
Sauerkraut
Apple cider vinegar

Method

To pickle the onions I simply left them in apple cider vinegar for 2 days. Cut your Rye bread into slices, spread the coconut oil and add the other ingredients as your palate desires.

Enjoy

Matt Allen
The Yoga Health Coach

Super quick raw & simple

Okay so my raw super quick and simple snack as you may have guessed from the photo, is to simply take the stone from a fresh date and place as many blackberries as you can inside (I managed 4 for the one in the picture).
On a food combining front not a great idea and I also had a handful of sunflower seeds to accompany my date and blackberry romance, but life is about exploration and more often than not an ideal or rule will be broken. On a plus to the potential food combining minus the blackberries are wildly foraged today; natures gift and my have I been grateful.

Ingredients:
Fresh dates (remove the stones)
Blackberries
Sunflower seeds

Method
Remove the stone from the date, cram in your blackberries and with a handful of sunflower seeds send them on their merry way.

Ah the simple things

Matt Allen
The Yoga Health Coach

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