A Lively Boost To Your Health
By Deirdre McCafferty / Recipe by Tony Keogh
The Cornucopia menu includes many items that are raw living foods. A popular addition has been the raw living quiche, with its Brazil nut crust and creamy cashew base.
The enzymes in raw food are the key to improving our health. The power of ‘green’ or any food containing chlorophyll is top of the health improvement list. Chlorophyll is almost entirely similar in constitution to haemoglobin and is a strong blood purifier and healer.
Cornucopia’s raw living soups, juices, mains and desserts are prepared in such a way that nothing is heated over 40 degrees. Through dehydrating, marinating, massaging, juicing and blending, the dishes are equally tasty and on a par with cooked food.
Fresh juices are a wonderful way to incorporate raw living food into your diet. A juice of cucumber, celery and apple is both delicious and cleansing. Add ginger, lemon or wheatgrass to put an extra spring in your step!
Raw sundried tomato, olive and spinach quiche with a brazil nut crust
Makes five individual tartlets
- 10 cm tartlet cases
- 175 grams brazil nuts
- 125 grams ground almond
- 75 grams melted coconut oil
- 25 grams ground linseed
- 10 grams nutritional yeast
- Pinch of salt and a grating of nutmeg
- 175 grams of cashew nuts, soaked for 5-6 hours before use
- 75 grams sundried tomato, soaked for 5-6 hours before use
- Heaped dessertspoons of ground linseed
- 10 grams nutritional yeast
- Teaspoon of chopped garlic
- 15 grams of chopped oregano
- 65 grams of melted coconut oil
- 225 ml water
- Juice of 1 lemon
- Pinch of salt
- 1 heaped dessertspoon of roughly chopped green olives combined with a handful chopped baby spinach
1. In a food processor, blitz the brazil nuts to a fine crumb. Add them to a large bowl along with the almonds, linseed, salt, nutmeg and the nutritional yeast. Mix everything together and add the coconut oil. Split the mixture into five equal sized pieces and divide them between five twelve centimetre tart shells. Press the mixture into the base and up against the sides of each tart shell. Make sure the mixture is of a uniform thickness and place them into the freezer to set while you make the filling.
2. To make the filling; drain and soak the cashews and add them to the food processor along with the oregano, garlic, coconut oil and the water. Blend until smooth and creamy before adding the remaining ingredients. Strain the tomatoes before adding them. Blitz the mixture to a fine puree. It can be passed through a sieve at the end for a very fine texture.
3. Remove the bases from the freezer and fill them with the filling mixture. Return them to the freezer for a few minutes before topping them with the topping mixture. Place them back in the fridge for at least two hours before serving.
4. Serve cold or at room temperature with some dark leafy greens and enjoy.