Saturday, August 25, 2012

Healthy eating: raw food

Thai flax crackers
Thai flax crackers

Rebecca Kane has written a recipe book she claims involves little or no cooking but might just change your life.

The alternative health guru’s book, Turn Your Shine On, is aimed at showing how fresh ingredients can be turned into delicious raw food meals and snacks. Rebecca, 34, trained in kinesiology – a therapy that involves simple muscle testing procedures to find problem health areas.

She noticed many of her clients various problems required a holistic approach to both lifestyle and nutrition. As a former yo-yo dieter herself, Rebecca’s weight used to go up and down from a size 10 to a 14.

She investigated raw food diets and found not only did her weight stabilise, eating raw foods brought many health benefits. “I absolutely love raw food,” said Rebecca, who lives in Staffordshire with her husband and two stepchildren.

“I love the way it make me feel, the way it makes me look, and the clarity that it gives me to take on new challenges with confidence and ease.” “Of course, you may be asking yourself – will it actually work for me and will it fit into my unique lifestyle? I believe there is space in everyone’s diet for some sparkle from raw foods.
” We’ve reproduced some of Rebecca’s imaginative recipes here, plus some of her basic techniques for getting the most out of her dishes. There’s also a chance for six readers to win a copy of her book.
Rebecca’s website provides much more information, tips on techniques and raw food recipes.
She also runs courses on raw food techniques at her home in Staffordshire for those who want to learn more.
For more information visit

Thai Flax Crackers
1 cup of flax seeds soaked in 1cup of water for 4 hours
2 cups of flax meal
2 cups of chopped tomatoes
1 cup of grated carrot
1 yellow pepper finely chopped
Juice of 1 lime
2 tbs tamari
2 tsp ground cumin
1 tsp ground coriander
3 tsp agave
1 red chilli finely chopped
Pinch of salt

Food processor, dehydrator

Mix all the ingredients together in the food processor. Spread the mixture evenly on a baking sheet and place in the dehydrator for 6 hours. Remove from the baking sheet and place on the mesh tray and dehydrate for a further 4 hours until crunchy.
Sweet and spicy nuts
2 cups of cashews soaked for 4 hours
½ cup tamari
Pinch of cayenne pepper
1 tbs agave
1 tbs cumin
Juice of 1 lime



Directions: Mix all the ingredients thoroughly

Place the mixture onto baking sheets and dehydrate for 6 hours until crunchy.

Coconut Choc
Ingredients for the filling

1 cup of dates soaked for 20 minutes
½ cup of water
3 cups of desiccated coconut
¼ cup melted coconut oil
3 tbs ground cashews
1 tsp vanilla extract
Pinch of salt
½ cup of melted coconut water
½ cup of cacao powder
¼ agave syrup
Pinch salt

Blend the dates and water to make a date paste
Add in the rest of the ingredients and process until well combined
Shape the mixture into desired shape
Place in the fridge for at least two hours
Chocolate: Mix all the ingredients together with a whisk
Assembly: Place the firm coconut shape on a fork and place in the chocolate sauce
Remove from the chocolate and place on a non-stick sheet or grease proof paper. Place in the fridge until the chocolate has set.