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Seminar Recipes - Lentil, Lentils and more Lentils...

Wednesday 30th May

Sprouted Lentil Smoothie

2 bananas
½ cup sprouted lentils, brown, green or French green lentils
½ cup frozen blueberries
¾ cup filtered water

1. Blend altogether in a Vitamix till smooth
2. Add some honey if you would like it a little sweeter

Poppy Seed and Lentil Sprout Salad (serves 4 - 6)

3 – 4 carrots, peeled and grated
½ - 1 cup of lentil sprouts, brown, green or French green lentils
2 Tbs cold pressed olive oil
Squeeze of lemon juice
2.5 cm fresh ginger root, peeled and grated
1 Tbs poppy seeds

1. Put the carrots in a bowl and stir in the oil and grated ginger. Put aside to infuse for about 30 minutes
2. Sprinkle the poppy seeds over the salad just before serving

Spicy Lentil Casserole (serves 4 - 6)

1 cup red lentils
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2.5 cm fresh ginger, peeled and grated
1 chilli, seeded and chopped
3 – 4 tomatoes, diced or 1 – 2 cans of chopped tomato
1 tin tomato purée
3 spring onions, chopped
1 can borlotti or butter beans
⅓ cup coconut cream
Fresh coriander leaves (optional)

1. Simmer all the ingredients together except the onions, beans, cream and coriander leaves for about ½ hour until the lentils are cooked
2. Add the onions, beans and coconut cream, and heat through
3. Sprinkle with coriander leaves and serve on brown rice or any grains or seeds of choice, or potato or polenta – quite a choice

Lentil & Quinoa Burgers (serves 4 - 6)

1 small onion, finely chopped
1 small carrot, finely chopped
2 tsp ground cumin
1 cup Quinoa boiled in 2 cups of water till all the water is absorbed
½ tin brown lentils
½ cup gluten free bread crumbs
Handful of fresh parsley, chopped
3 Tbs tomato puree
1 Tbs msg free soy sauce
2 Tbs nut butter
1 tsp herbal salt
Gluten free bread crumbs for coating
Coconut oil for frying

1. Dry fry onion and carrot together till soft. Add cumin and continue frying for another 2 minutes
2. Mix all the ingredients together
3. Form patties in your hands
4. Coat with bread crumbs and fry in heated coconut oil till golden
5. Serve with Pineapple Salsa

Pineapple Salsa

½ pineapple, core removed and finely chopped
1 small onion, finely chopped
1 small green capsicum, finely chopped
1 chilli pepper, finely chopped
Juice of 1 lemon or lime
1 Tbs fruit juice like pineapple or orange
Herbal salt to taste
Fresh coriander for garnish

1. Combine all the ingredients in a bowl and set aside

Comments: Judy Ward
The seminars run at IE Produce on Wednesday nights are a MUST DO; all credit to Joyce for providing opportunities for us to educate ourselves about achieving a healthier lifestyle.

thanks Judy!!

Vitamin C Booster (Serves 4)

4 oranges

2 persimmon

3 kiwi fruit

  1. Blend all the fruit in the Vitamix
  2. Enjoy

Avocado Adriana (Serves 4 – 6)

1 ripe avocado

4 med tart apples, cored and chopped

2 – 3 Tbs lemon juice

¼ cup filtered water if necessary

Pecan or almonds to garnish

1. Blend all the ingredients in a food processor until smooth. Pour into small glass dishes, garnish with nuts and serve immediately for best colour and taste.

2. As avocado digests comfortably with acid fruit, this dish can be eaten with any acid fruit of your choice. Raw vegetables would also be suitable OR serve on pineapples slices as an hors‘d oeuvre

more pics go to Photo Gallery >>

Fruity Beetroot Salad
(Serves 4 – 6)

3 – 4 carrots (adjust to taste)

½ beetroot

Small bunch of grapes or handful of plums

1 Tbs raw honey, softened over hot water

Juice of 1 lemon

  1. Peel and grate the carrots and beetroot
  2. Wash fruit. Chop up the plums, removing the pips or halve the grapes
  3. Gently mix the fruit with the carrots and beetroot
  4. Mix honey and lemon juice in a bowl and pour over salad
  5. Gently mix and serve on a bed of fancy lettuce

Banana Ice-cream
(Serves 4 – 6)

1 or 2 ripe bananas per person

  1. Peel and freeze the bananas, preferably overnight

  1. Slice frozen bananas, and process till smooth and creamy.

Takes a while, so be patient

  1. Serve immediately


Add a teaspoon of carob to make a ‘chocolate’ ice-cream

Add a few drops of natural vanilla

Add raw honey if a sweeter result is desired

more pics go to Photo Gallery >>

Vanilla Crème:

2 young coconuts flesh and some ‘water’

2 – 4 Tbs raw honey, softened over warm water

1 tsp vanilla extract

1. Use the Vitamix to blend until really smooth using all the soft flesh and enough of the liquid of the coconut to make a thick, smooth cream

more pics go to Photo Gallery >>

Carob Wafer

2 cups cashews, ground

½ – 1 cup carob powder

½ cup raw honey, softened

¼ cup dates, soaked or date paste

¼ cup coconut oil, melted

1 tsp vanilla extract

  1. Process all the ingredients to a paste
  2. Using a rolling pin, roll dough in between two sheets of baking paper into a thin, even layer. Remove the top sheet and cut into wedges
  3. Place on a tray and freeze
  4. Serve the vanilla crème with a carob wafer or two
    1. Alternatively, roll the carob mixture into balls and freeze.

Serve as a treat or snack

more pics go to Photo Gallery >>

Reaction!! Watching Caryl crack open Dole Fresh Young Drinking Coconut

for Naturallyou Cooking Up a Storm Cooking Classes >>