k Episode 3 - Raw vegan eco picnic k
I set sail for the paradise waters of Ibiza’s little sister Formentera with two delicious eco pirates on their amazing solar powered catamaran. As there is no gas on board I cook up a raw food delight using the finest organic seasonal ingredients for a rustic beach picnic. The day ends with a surprise visit from The Mojito Man – Leonardo DiCaprio’s favourite cocktail maker!
Raw courgette with avocado pesto with Ibiza sun-kissed tomatoes
Ingredients: serves 2
1 medium courgette
½ teaspoon Himalayan/ or sea saltapprox.
60ml extra virgin olive oil
1 clove garlic
tablespoon lemon juice
bunch fresh basil
2 tablespoons pine nuts
2 tablespoons flaked almonds
½ large ripe avocado
fresh ground pepper
6 pieces of sun-kissed tomatoes (or pre bought sun blush tomatoes)
- Using a spiral slicer turn the courgette into “noodles”. If you do not have a spiral slicer, you can use a julienne slicer. If you don’t have any special slicers, you can cut the courgettes thinly lengthwise to create long, flat noodles then slice into thin strips Sprinkle with salt and mix thoroughly with your hands. Allow to sit for ½ hour and then drain off the excess liquid.
- While the courgettes are resting make the pesto. Using a pestle and mortar or a food mixer add the garlic, avocado, lemon juice, sea salt, basil, pine nuts and almonds and blend (or pound) until creamy.
- Toss the courgettes with the avocado pesto then top with the beautiful sun-kissed tomatoes, some basil leaves and a drizzle of olive oil.
Sun kissed tomatoes (takes approx 3 hot sunny days)
10 ripe tomatoes, cleaned, dried & cut into quarters
2 cloves garlic thinly sliced
sprigs of fresh thyme
Drizzle olive oil
Place tomatoes, garlic and thyme in shallow wood-framed trays with nylon netting for the bottom of the trays. Cover trays with protective netting or cheesecloth. Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the trays. Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
(Or the easier Oven Method)
Alternatively (if the weather is not right) put the tomatoes, garlic, thyme and a drizzle of olive oil onto a baking tray, sprinkle with sea salt and very slowly roast at the lowest possible setting (50oc) it will take about three – four hours. Check until you have the texture you like.
Completely raw vegan carrot (cake serves 2)
1 large carrot– peeled & grated
½ teaspoon ground cinnamon
½ teaspoon ground ginger
60g approx. 3 Madjool dates – pitted
40 g raisins
15g desiccated coconut
pinch sea salt
For the fake frosting
25 ml almond milk
Zest half fresh orange
teaspoons agave to taste
squeeze of fresh lemon juice
- First start by soaking the cashews in water for at least 30 minutes (covering them completely)
- This is the dead easy part – simply put all the ingredients for the cake mix into a blender and whizz, you don’t want to over blend as you need a crumbly texture
- Drain the cashews and put into a high speed blender (nutri bullet) with the almond milk and blend until really creamy, you will have to stop and scrape down the side a couple of times. Add the zest of the orange and agave to taste, then add a little squeeze of lemon juice.
- I like to layer the carrot cake with the cashew cream to give a course texture and creamy texture. You can always just line the base of a cake tin and then top with the ‘frosting’
- Put this into a freezer for approx. 1 hour