Make raw food mainstream

Raw food makes the headlines daily. Raw foodists feel raw food, and want to try it. With your help they will
healthier, happier and more vibrant than their previous love it.
selves. Here are some of my suggestions. They all contain
This happens because uncooked foods retain their full ingredients that are easy to find, and should be in any
spectrum of nutrients. They are easier to digest so our kitchen. Failing that, the ingredients can be found on
bodies are less taxed, leaving us with much more energy. every high street. Substituting one item for another is a
We use this extra energy to live ecstatically great way to go, when their stock is different. Where
and to achieve our dreams. I’ve had to use unusual ingredients, I’ve listed
A few decades ago, a possible stockists.
vegetarian had trouble Some dishes listed here can be moved
eating in restaurants, into another category, with adjustments
then it was made to size and garnishes. All the required
accessible. The same equipment can be found in every
happened for vegans. professional kitchen.
Now, it’s our turn. Be bold and suggest to your local
We want to go to our restaurants that they try out some
favourite restaurants! of these dishes, or develop
We want to celebrate their own versions of
occasions with them. They will probably
our “normal” find that raw dishes
friends. We want will enhance any menu
to remain part of and ultimately they
our community! will be proud to
We also know offer it.
that many people
are excited by Bliss U

Created and written by Shazzie.

Graphic design by Karen Arnott, www.arnottdesign.co.uk.
Copyright © 2008 Rawcreation Ltd. All rights reserved. Raw Britannia: Make raw food mainstream | 2
 The
recipes
Each recipe
serves one
generous
portion

Raw Britannia: Make raw food mainstream | 3

 Nibbles
d nuts
ice
Sp

For the lo
ve
o
f
ve
g

es
liv
Herby o

Raw Britannia: Make raw food mainstream | 4

Nibbles

For the love of veg

2 tablespoons of cauliflower
2 tablespoons of carrot
½ clove of garlic
1 teaspoon of red onion
1 teaspoon of lemon juice
2 teaspoons of olive oil
2 teaspoons of coriander

Finely chop the garlic, onion and

coriander. Add to the oil and juice to
make a marinade. Roughly chop the
carrots and cauliflower into bite sized
pieces. Mix these into the sauce and
marinate for at least ten minutes before
serving with cocktail sticks.

Raw Britannia: Make raw food mainstream | 5

Nibbles

Spiced nuts
4 tablespoons of raw nuts. Cashews,
pecans and walnuts work best.
1 tablespoon of fresh orange juice
¼ teaspoon of cayenne pepper
¼ teaspoon of paprika
¼ teaspoon of fennel or dill seeds
Pinch of ground cumin

Add all ingredients together, marinate for

at least ten minutes and serve.

Raw Britannia: Make raw food mainstream | 6

Nibbles

Herby olives
At least ten plump green olives
3 basil leaves
1 teaspoon of dill leaves
1 teaspoon of chives
Pinch of black pepper
1 teaspoon of olive oil

Finely chop the herbs. Mix all ingredients

together and serve.

Raw Britannia: Make raw food mainstream | 7

 Starters
be r rolls
cum
u
C

Cream of
to
m
at
o
so
up

l
tai
k
c
co
Avocado

Raw Britannia: Make raw food mainstream | 8

Starters

Cream of tomato soup

3 medium tomatoes
1 small carrot
½ a red pepper
½ a clove of garlic
¼ red onion
6 leaves of fresh basil
2 tablespoons of raw nuts. Pine nuts or
cashew nuts are best
Pinch of sea salt
Pinch of black pepper

Blend all the ingredients using a

high-powered blender. A good blender
will warm the soup through without
cooking it. Otherwise, warm in a pan
until finger-hot.

Raw Britannia: Make raw food mainstream | 9

Starters

Cucumber rolls
1 cucumber to shave
½ sweet apple
1 tablespoon of fresh parsley
1 teaspoon of fresh dill
1 cup of watercress

Using a vegetable peeler, shave the full

length of the cucumber until you have
three wide strips. Lay these out flat on a
worktop.

Blend (using a hand blender) the apple,

parsley, dill and watercress together
until creamy. Spread equal amounts of
this mixture onto the whole length of the
cucumber strips.

Roll up the strips and stand them on a

plate.

Garnish with berries and leaves, and then

serve.

Raw Britannia: Make raw food mainstream | 10

Starters

Avocado cocktail
½ avocado, ripe but firm
Handful of lettuce
2 tablespoons of coriander leaf
Pinch of ground coriander
Pinch of turmeric
Pinch of cumin
¼ of red pepper

Finely shred the lettuce and arrange in

the bottom of a small bowl.

Peel the avocado and slice lengthways

into six equal strips. Arrange these
vertically so they come out of the bowl.

Blend all the other ingredients except for

the coriander leaf, to make a sauce. Add
this to the centre of the bowl, covering
the lettuce.

Sprinkle on the coriander leaf and serve.

Raw Britannia: Make raw food mainstream | 11

Main courses
p â té
by
er
H

Double s
tu
ff
e
d
to
ma
t o es

live
tir a
s
ur
so
nd
Sweet a

Raw Britannia: Make raw food mainstream | 12

Main courses

Double stuffed tomatoes

2 beefsteak or other large tomatoes, with
stem
50g hulled sunflower seeds, preferably
soaked in water for at least an hour
5 sundried tomatoes, roughly chopped
and soaked in water for at least 30
minutes
½ teaspoon paprika
15g fresh basil, chopped plus extra leaves
for garnish
¼ clove garlic, chopped
5 black olives, stones removed, chopped

Cut a slice off the top of the fresh

tomatoes, leaving stems attached to
slice, and set tops aside.

Scoop out seeds and flesh. Using a hand

blender, blend the drained sunflower
seeds with the drained sundried tomatoes
and paprika until smooth. Mix in the
chopped basil, garlic and olives.

Stuff the tomatoes with mixture until

they overflow. Top with some extra basil
leaves, and place the tomato lids back on
top. Serve with a generous salad.

Raw Britannia: Make raw food mainstream | 13

Main courses

Herby pâté
2 medium carrots
2 sundried tomatoes (optional)
4 tablespoons of raw nuts. Almonds,
cashews, macadamias or a combination
are best.
1 tablespoon of fresh tarragon
¼ red pepper
2 tablespoons of spring onions
1 teaspoon of fresh mint
1 teaspoon of chives
1 tablespoon of fresh basil
Pinch of black pepper
Pinch of sea salt
6 chicory leaves or other small sturdy
leaves such as the inside of romaine

Soak the sundried tomatoes for at least

ten minutes. Finely dice the carrots.

Blend all ingredients except the spring

onions and chicory leaves using a
handheld blender. Finely chop the spring
onions and mix them in.

Arrange the chicory on a plate. Add equal

amounts of pâté to each leaf. Add some
herbs for garnish. Alternatively, mould
the pâté in the centre of the plate and
arrange the leaves around it.

Raw Britannia: Make raw food mainstream | 14

Main courses

Sweet and sour stir alive

Choose a handful of three or four of these
ingredients: red peppers, mushrooms,
broccoli, leeks, mung bean sprouts,
courgette or asparagus

For the sauce…

2 tablespoons of raw sesame seeds

(optional)
½ clove garlic
¼ teaspoon five spice
¼ of an apple
¼ teaspoon chili powder
1 teaspoon of fresh ginger
Juice of ¼ lemon
½ teaspoon of lemon zest
3 tablespoons of olive oil
Small dash of water
Pinch of salt
Pinch of pepper

Finely chop or press the garlic and ginger.

Blend all the sauce ingredients with a
hand blender. Thinly slice the vegetables
where appropriate. The thinner they are,
the quicker they’ll marinate. Experiment
with different textures, such as grating
the courgette, and thinly slicing the leeks
vertically.

Add all ingredients together and mix

thoroughly. Marinate for at least twenty
minutes before serving.

Raw Britannia: Make raw food mainstream | 15

 Desserts
er r y a n d c
wb as
ra he
St

w
de
Apple pie

lic
e
ll s
ba
Ecstatic

Raw Britannia: Make raw food mainstream | 16

Desserts

Apple pie
½ an apple
1 tablespoon of raisins
½ teaspoon of cinnamon
3 drops of vanilla extract
25g of walnuts or pecans
5 dates or dried apricots
30g of raw cashew nuts
Pinch of ground nutmeg (optional)

Soak the cashews for at least 10 minutes

in warm water.

Blend the pecans, 4 apricots and

cinnamon using a handheld blender. Press
this base into a ramekin.

Blend the apple and mix the raisins into

it. Pour this into the ramekin over the
base.

Blend the cashews with the last

remaining apricot, vanilla and smother
the pie with this sweet cream then
sprinkle the nutmeg.

Raw Britannia: Make raw food mainstream | 17

Desserts

Strawberry and cashew delice

8 strawberries
2 tablespoons of cashews
1 tablespoon hulled hempseed (from
www.detoxyourworld.com or health
food shops)
6 macadamia nuts
3 drops vanilla extract
2 dates

Soak cashews in warm water for 15-20

minutes. Finely slice the strawberries and
lay on the bottom of a ramekin.

Blend the rest of the ingredients into a

fine cream using a handheld blender. You
may need a dash of water to bring them
together.

Spoon the cream over the strawberries.

Lay a few strawberries over the cream to
garnish.

Raw Britannia: Make raw food mainstream | 18

Desserts

Ecstatic balls
5 dried apricots
4 dates
6 walnuts
2 tablespoons of pumpkin seeds
1 tablespoon of dried cherries (without
sugar and vegetable oil)
1 tablespoon of raw cacao nibs (from
www.detoxyourworld.com or health
food shops)
Desiccated coconut for rolling in

Blend all ingredients apart from the

coconut with a handheld blender and
blend until they come together in a paste,
but maintain some good texture.

Roll into balls and then roll in coconut

until they are covered.

Raw Britannia: Make raw food mainstream | 19

 Cocktails
daquiri
quiri
S ha

Blueberr
ys
m
as
h

C u ke ‘ e m

Raw Britannia: Make raw food mainstream | 20

Desserts

Blueberry smash
2 shots of vodka
50g of blueberries (about a handful)
Juice of half a lime
3 ice cubes

Blend the ingredients and serve in a

martini glass. Top with extra blueberries.

The cocktails here all contain alcohol. Some raw foodists love
the occasional tipple; some don’t. These cocktails taste just
as good when served virgin: sans alcohol.

Raw Britannia: Make raw food mainstream | 21

Cocktails

Shaquiri daiquiri
2 shots of white rum
The insides of 2 passion fruits
8 raspberries
A thin slice of pineapple

Blend the ingredients, strain and serve

over ice in a tumbler.

The cocktails here all contain alcohol. Some raw foodists love
the occasional tipple; some don’t. These cocktails taste just
as good when served virgin: sans alcohol.

Raw Britannia: Make raw food mainstream | 22

Cocktails

Cuke ’em
2 shots of gin
Large sprig of mint
Small cube of ginger, about 1 cm
½ a lime, skinned
3cm of cucumber, skinned
1 apple
Sparkling water to top up
Ice

Blend all the ingredients apart from the

water and ice. Sieve the mixture and
pour over ice in a high ball. Top up with
sparkling water and mix with a spoon.

Garnish with shaved cucumber as per the

photograph.

The cocktails here all contain alcohol. Some raw foodists love
the occasional tipple; some don’t. These cocktails taste just
as good when served virgin: sans alcohol.

Raw Britannia: Make raw food mainstream | 23

Further information
About Shazzie
Shazzie is the author of four books (Detox Delights, where we are all aligned with our true destinies,
Detox Your World, Naked Chocolate and Evie’s Kitchen). and where we are all VIPs (Visionaries In Paradise).
She is a world-renowned speaker, and has appeared in Shazzie has been a vegan since 1986, and into raw
the national media many times. Shazzie is the Managing food since 2000. She lives in Cambridge, UK with her
Director of Rawcreation Ltd, a company which imports, ecstatic raw vegan daughter Evie. Shazzie’s web site
wholesales and retails ecstatic foods and other life- (www.shazzie.com) receives over 10,000 visits a day. Her
enhancing products. Shazzie created the UK’s first raw YouTube channel (www.youtube.com/user/valerie1969)
organic chocolate bars, which are available in most has been visited by tens of thousands of people, and
health food stores. Shazzie is, above all, a visionary. contains revolutionary information presented in a fun
She sees a world where everyone is living their dreams, and exciting way.

About raw food

Raw food is the original food that all animals, including we become younger, happier and can lose all sight of
humans, ate before we invented cooking. Cooking illness. Most of all, raw food makes us feel incredibly
food, whilst creating great flavours, causes irreparable sexy, and it brings out the ecstatic being in all of us!
damage to the food. This in turn damages us, over time. Raw food is not new, yet it’s currently enjoying lots of
Eating at least 50% in weight raw food at each meal has publicity because of the glowing testimonies from raw
been proven to help increase energy, vitality and health. foodists all over the world.
Eating 80% or more raw food alters us on a cellular level:

About Detox Your World

Detox Your World is the arm of Rawcreation Ltd that also supports animal, raw foods and environmental
serves the public via its online shop and ecstatic charities and events with sponsorship, donations
foods range. It was established in 2000. With over and prizes. You can find Detox Your World’s ecstatic
700 products, Detox Your World has thousands of foods range online (www.detoxyourworld.com) and in
ecstatically dedicated customers who all strive to be most of the UK’s wholefood shops. It is also home to
ecstatic beings. It publishes four brochures a year, and Shazzie’s Naked Chocolate, a range of six raw organic
continually updates its range of goods. Detox Your World chocolate bars.

Detox Your World, 9/10 Morton Peto Estate,

Morton Peto Road, Great Yarmouth
NR31 0LT
Tel: 08700 113 119
sales@detoxyourworld.com
www.detoxyourworld.com

Disclaimer: Product details are for information only and are correct at the time of going to
press. Detox Your World is not responsible for products becoming obsolete. The information in
this ebook is not intended as medical advice, and only you are responsible for your health.

Raw Britannia: Make raw food mainstream | 24