Chef Katie's Recipes from Natural Living Film Festival 2015

Greetings everyone, these are the recipes we enjoyed (smelling mmmmgood) and eating at the Natural Living Film Festival and Community Forum 2015. Try them at home and let me know how they came out when you made them. We have been invited to a retreat in 2016 with Chef Katie, so get ready. More about this later. Yvonne

Chef Katie Demonstrates Raw and Living Food Recipes

 

 

 

 

 

 

 

Zucchini Noodle with Kale Pesto

Ingredients
3 medium zucchini***
1 bunch curly kale, destemmed and leaves torn
4 tablespoons sunflower seeds
2 cloves garlic, peeled and crushed
½ ­ ¾ cup extra virgin olive oil (more for larger head of kale)
1 teaspoon sea salt, more to taste
lemon slices for garnish
Directions
Spiralize zucchini or slice thin to create noodles. Set aside.
In a food processor, pulse the garlic, salt, sunflower seeds. Add the kale and continue to pulse
until chopped. Run the food processor, drizzling in the olive oil until combined.
Before serving, toss the noodles in half of the pesto. Serve noodles topped with your choice of
protein. Garnish with basil leaves. Enjoy!
***or 10 oz wheat or rice pasta

 

Moroccan Cauliflower Rice Salad

 

 

 

 

 

 

 

 

Ingredients
1 head cauliflower
1 small sweet pepper, diced
½ red onion, diced
2 oranges, supremed (just the fruit, no pith)
¼ cup dried apricot, diced small
2 tablespoons extra virgin olive oil
¼ cup cilantro, chopped
juice of ½ lemon
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon sea salt, more to taste
Directions
Cut the cauliflower into florets. Place florets in the bowl of the food processor and pulse until
they have a rice­like appearance. You may need to do this in several rounds depending on the
size of your food processor’s bowl. If you find the cauliflower won’t move, put it back on your
cutting board and chop the florets smaller. Add all remaining ingredients to the bowl and stir.

 

Pumpkin Cheesecake

Ingredients
2 cups cashews, soaked in filtered water for 2­4 hours
¾ cup coconut oil, warmed over warm water
juice of ½ lemon
½ cup agave
2 tablespoons of psyllium husk
⅛ vanilla bean, scraped or 1 teaspoon vanilla extract
1 teaspoon sea salt
½ cup water
¼ cup chopped pumpkin, optional
1 small carrot, chopped
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon cinnamon
Directions
Blend all ingredients in a high­power blender like a VitaMix or Blendtec. Pour into a cheesecake
pan, or into lined muffin tins for individual servings. Chill overnight and enjoy

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