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Hey ho, i found this post hiding in my drafts- so yup, its a tad old but like a good whiskey, its worth dusting off…

An entirely RAW DPC… was i up to the challenge? Heck yes i was. And heck yes was i triumphant in said endeavour (if i do say so myself, which i do, because it totally rocked!)

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I got the recipe from my favourite gal Elenore at Earthsprouts and tweaked it a wee bit (namely, i added more veggies and played around with the base sauce). But yes, its pretty much her fabulous recipe. Sprouted Puy lentils are the star of the show- creamy but with a nutty, sprouted edge, doing a sexy dance whilst sun dried tomatoes, fresh tomatoes, raw cacao and sunflower seeds party hard in the background. Heaps of marinated vegetables keep the rhythm going whilst fresh herbs and dried spices kick it now and then. This dish is truly a mouth party, one your body will love just as much as your palate. Pure, sexy, nourishing goodness. Tempting right?!

Along side our best pal the cabbage leaf, i served some spiced, bejewelled cauliflower rice. Earthy, juicy, creamy, flecked with sultanas and gems of pomegranate, nigella seeds, turmeric. So damn good! Who needs rice with all these flavours going on? Not i said the (raw) Walrus.

This served 7 happy folks with plenty left over for a Saturday picnic up Arthur’s Seat. So feel free to halve the recipe/ quarter it/ go for the whole thing and have superfood heaven ready to rock. I also made this the night before so that the flavours intensified. It would still be great eaten on the same day but if you can, let it hang out for a few hours.

(Vegan, Gluten Free, RAW)
RAW Sprouted Lentil & Cacao Chilli:
Tomato Base:

  • 3 stalks of Celery, chopped
  • 1/2 Red Onion, sliced
  • 2 cloves of Garlic
  • 1 large thumb of Ginger
  • 8 Dates, pitted and soaked overnight
  • 10 Sun Dried Tomatoes, soaked overnight
  • 4 large Tomatoes/ 16 Plum
  • 6 tbsp Tamari
  • 1 cup Sunflower Seeds, soaked overnight
  • 1/2 tsp Chipotle/ 1/2 Red Chilli
  • 1/3 cup fresh Coriander
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1/2 tsp Sea Salt
  • 4 tbsp Lemon Juice
  • 4 tbsp Coconut Oil
  • 4 tbsp Raw Cacao Powder
  1. Throw everything in a blender (i had to blend in batches) and blitz until creamy, transfer to a bowl and set aside

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For the Vegetables:

  • 4 cups sprouted Puy Lentils
  • 1 Courgette, sliced
  • 1 Aubergine, sliced and quartered
  • 1 handful fresh peas
  • 1 cup of Cherry Tomatoes, halved
  • 1 Red Pepper, 1 Yellow Pepper, diced
  • 2 cups of Spinach
  • 5 Mushrooms, sliced
  1. Place all the vegetables, save the peppers and spinach, in a large bowl
  2. Pour over the sauce and stir real well to combine
  3. Cover and leave overnight in the fridge to marinate
  4. A few hours before serving, stir in the peppers and spinach

RAW Cauliflower Rice:

  • 2 Cauliflowers, leaves and stalks removed (fed to bunny)
  • 4 tbsp Sultanas
  • 4 tbsp Pomegranate Seeds
  • 1 tbsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Nigella Seeds
  • pinch of Chives, chopped
  • 1 tsp Sea Salt (or to taste)
  1. Blend your cauliflowers until they resemble rice
  2. Lay between a few sheets of kitchen roll and place something heavy on top
  3. Leave for a few hours to draw out the excess moisture
  4. Transfer to a large bowl and stir in the remaining ingredients