Making Raw Food in Bali + Recipes

Making Raw Food in Bali + Recipes

“Oh, you MUST go to Ubud, Bali,” I’ve been told time and time again when someone learns I am a real food loving health coach & yoga teacher.  

Last time I wrote about Bali, I shared about the pollution and congestion, and while that hasn’t gone away, my 2 months here have shone light on the beauty and kindness of this island.

And the icing on the cake for me was attending one of Sayuri’s (a well-known raw food chef on the island) raw food courses last week.  

She inspired me with new & innovative smoothie recipes and taught us how to make raw brownies, raw cheesecake, and vanilla ice cream.

Want a taste of the Balinese magic? 

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superfoods

(*These recipes are not mine. They were created by Sayuri of Sayuri’s Healing Food in Ubud, Bali. You can learn more about her work here: http://sayurihealingfood.com)

Raw Carrot Cake with Cashew Frosting

Serves 10~12

Carrot cake:

  • 5 cups carrots, chopped
  • 3 cups ground almonds
  • 1 tablespoon cinnamon powder
  • 1/2 tablespoon nutmeg powder
  • 1/4 teaspoon clove powder
  • 4 tablespoons coconut oil, melted if solid
  • 1/2 cup date paste
  • 1/4 teaspoon salt
  • 3/4 cup activated walnuts, roughly chopped
  • 1/3 cup raisins, roughly chopped
  • 2 tablespoons ground flax seeds

Cashew frosting:

  • 2 cups cashew nuts, soaked
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 4 tablespoons coconut oil (melted if solid)
  • 2 tablespoons lecithin

Directions:

  1. For carrot cake, pulse the carrots into small pieces and transfer into a bowl.
  2. In the food processor, process coconut oil, date paste, salt, cinnamon, nutmeg and clove powder until well incorporated. Transfer into the carrot mixture.
  3. Add ground almonds and mix thoroughly.
  4. Add walnuts, raisins (saving some for decoration) and ground flax seeds, and mix until well combined by hand.
  5. Press into the lightly greased cake pan and keep in the fridge while make the cashew frosting.
  6. For cashew frosting, blend all ingredients, except for the coconut oil and lecithin, until smooth.
  7. Add coconut oil and lecithin and blend until well incorporated.
  8. To assemble, top the cake with cashew frosting and refrigerate for a couple of hours or until completely set.
  9. Decorate with some cinnamon powder, walnuts and raisins.

cake

Chocolate Brownies

Yield : 8x6inches/20x15cm square size

Brownies:

  • 2 1/4 cups walnuts or pecan nuts (activated)
  • 1/3 cup cacao powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cherry extract
  • 3/4~1 cup dates, deseeded and chopped
  • 1/4 cup cacao nibs
  • 1/3 cup raisins

Directions:

  1. Process 2 cups walnuts, cacao powder, salt, vanilla extract and cherry extract in the food processor into powder form.
  2. Add dates while processing until evenly combined.
  3. Add 1/4 cup walnut, cacao nibs and raisins to process until just enough incorporated.
  4. Press into the lightly greased container.
  5. Place in the fridge for a few hours or to set.
  6. Cut into desirable size.
  7. Serve with vanilla ice cream.

brownies

Quick vanilla ice-cream

Yield: 3 cups

  • 3/4 cup cashew nuts, soaked
  • 1/3 cup almond milk or nut milk of your choice
  • 5~6 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean, scraped (use only seeds)
  • 3 cups frozen almond milk or nut milk of your choice (frozen in the ice cube tray)

Directions:

  1. Blend all ingredients except for frozen almond milk in the high power blender until smooth.
  2. Add frozen almond milk and blend in high speed (using tamper if you are using vita mix, to press the ice cubes toward the bottom while processing to facilitate the easy blending) until all the ice is completely blended with the liquid.
  3. Place in the freezer for 1~2 hours to harden.

icecream

Try them out and let me know how it goes!

Next time you’re in Bali, make sure you visit Sayuri’s Healing Food Cafe in Ubud.

cafe

And in final news, It’s officially official that I will be heading to Sydney, Australia February – April to participate in a professional raw foods culinary course with Matthew Kenney Culinary.

Want to join me? Let me know and I’ll send you the details!

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