Rural Dorset Retreat - the raw food option

Raw Food Full Board Accommodation Rate: from £150 per person per night

The raw food option will bring vibrant, fresh and nutritionally rich unprocessed food to your plate. Recipes are created from uncooked ingredients including vegetables, fruit, nuts and seeds. You can expect your taste buds to be pleasantly surprised by the unusual flavour combinations.

SAMPLE RECIPES:

Lemon and Ginger Juice:

Ingredients:

3 Carrots, 2 Apples, 1/2 unwaxed Lemon, 1/2 inch of fresh Ginger.

Method:

1. Place all ingredients in your juicer to make a delicious smoothie.

 

Raw Nut Burger with Avocado Mousse:

Ingredients:

3 Spring Onions, 1 Celery Stalk, 1 red Pepper, 75g Macadamia Nuts, 110g Cashew Nuts, 110g Almonds, 75g Sunflower Seeds, 75g Sundried Tomatoes, 1 tbsp of dried Oregano, 1 tbsp of fresh Dill, 1 tbsp of fresh Tarragon, 1 tsp of Himalayan Salt, 2 tsp of Lemon Juice

Method:

1. Roughly chop up all ingredients and place in a food processor.

2. Grind ingredients, sampling every so often until you achieve the grainy consistency you prefer.

3. Place mixture into fridge for an hour to firm up.

4. Weigh out into 100g burgers, each burger about 8cm diameter and 2cm thick.

5. Avocado Mousse is made with mashed avocado, a pinch of salt and a pinch of garlic powder to your taste.

 

Raw Mango Cheesecake:

Base:
100g Ground Cashews, 1/2 tsp of Himalayan Salt, 80g pitted Dates, finely chopped, Zest from one Lime, finely grated, 1/2 tsp of Ground Ginger.

Filling:
225g Cashew Nuts, 1 tbsp Lime Zest, finely grated, 50ml Lime Juice, 80ml Coconut Oil, melted, 50ml Water, 2 tbsp Vanilla Extract, 1 large ripe Mango, chopped into chunks

Method:
1. Place all the base ingredients in a food processor and grind them until you
achieve a crumble consistency.
2. Treat the mixture like pastry and roll out between two sheets of greaseproof
paper to generously cover a lined 20cm sponge cake tin, press into tin and trim off
the top edges. Place in a fridge to firm up whilst the filling is made.
3. Melt the coconut butter/oil in a bain marie and place in the high speed blender
along with all your other filling ingredients and blend until you achieve a creamy
consistency, if it’s still too thick add more water a bit at a time until the mixture is
smooth.
4. Remove base from fridge and pour filling into the base, return to fridge to set
for a least three hours. It is possible to put cheesecake in the freezer to speed the
cooling process but be careful you don’t freeze it.
5. Once cooled remove from freezer and slice whilst it’s still firm then return to
fridge half and hour before serving.

 

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