Tag Archive: olives

First of all – all credit to the name goes to Samuel Lee, my comi at bhuti.

It has again been a massively long and tiring week, and once cancelled pop up dinner was rescheduled for the last day of June, Thursday the 30th. My initial plans to go with a specific cuisine did not happen as I decided to go with something simple for me to prep, but good, and thus thought that as raw lasagna had been a winner at my last pop up dinner, people should have the chance to also try the raw pizza. As I had another event to do canapes for the same evening, it was non-stop indeed until it was 7.30pm – the estimated time for commencing the dinner service.


There were very few people present, but most had booked days in advance, and only an addition of two came on the day making my life easier. Also everyone was able to have a chat with all the people present. Welcoming nibbles included battered vegetables, raw courgette hummus, and a beetroot-carrot-orange-lemon-ginger juice.

The first course was courgette rolls, two kinds, both filled with pesto, one with a cherry tomato, the other with carrot, pepper and sprouts. Pesto really works so well with courgette, it is a match made in heaven. And a little canape of candy and purple beetroot layered with cranberry cheese sauce and topped with sprouts. And SUMAC! I love sumac.

The second course was the raw pizza. I made a tomato-oregano raw base with base ingredients such as carrots, red onion, sunflower seeds and flax. The toppings included hand-pitted olives, sweetcorn, red peppers, walnut mince (tamari, agave, smoked paprika flavoured), crispy aubergine (marinated in tamari, EVO, lemon juice, paprika, cumin, chilli -> dehydrated), layered on top of sundried tomato marinara sauce, and topped with basic cashew cheese sauce and some oregano and sprouts. This is way more filling than one might perceive from its looks.


Third course was a selection of desserts. I did a coconut-carob-chocolate tarts, essentially coconut butter with some coconut milk (from the canned coconut) and some coconut sugar for the base, a slice of banana, and topped with carob chocolate – coconut oil, maple syrup, and carob powder. I got this pack of carob at work which was of such a superior quality I digged the flavour so much I could not stop myself from making the carob chocolate. And also carob truffles. They are also the ‘bhuti balls’ at the time, truffles the tea room sells at all times with changing the recipe with each batch, this time containing sunflower seeds, coconut, cashews, carob, hemp seeds, hemp protein, and dates. I think this is the exhaustive list of ingredients… And the last pieces were fruit roll-ups. The rolls were something in between fruit leather and raw wraps, basically a fruit smoothie with very little of flax blended in, as it looked too liquidy for my liking, and then dehydrated. For the filling I did coconut cream (tinned coconut milk with agave and vanilla) and sliced strawberries. After it had stayed in the fridge for an hour, the ‘leather’ soaked in some of the moisture and yum with the intertwined and infused flavours! And then topped it with a chocolate swirl and edible flowers.

Fourth course, and may I add – respect for the guests to have made it so far – was cultured cream cheese – basic cashew cheese recipe with added probiotics, left to culture for a day in a warm place. I separated the yield in half and chopped a heck of a lot of chives and parsley in one. It was served with raw bread, which was a mixture of carrots, courgette, spinach, onion, sunflower seeds, pumpkin seeds and flax, and herbs/spices. All this accompanied by a handful of grapes and pineapple.

Similar to last time, I decided to serve a hot drink to top it off, this time our Golden Elixir from the menu, which is essentially a spiced turmeric drink including cinnamon, black pepper, nutmeg and cardamom. Together with that I had a spur-of-the-moment idea and did some chocolate covered strawberries to put the cherry on top of the evening.


From the feedback received, everyone seemed to enjoy all parts of the dinner, and it quite likely beat the option of fish and chips. I think the only part I still need to master is the amounts, for four courses, be as small as the nibbles are, is still rather filling. Me and Andrea, the newest chef addition at bhuti helping me out that evening, had a pizza for our dinner, and only that filled us up to the brim. Thank god for take-away options!

All in all, my ride at bhuti has been an educative one. I do not think I would have had the chance to start as a head chef so soon had it not been for a new startup such as this. And thanks to the steep learning curve I now can value my time and area of expertise much more, and am content with moving on from there to new challenges, and new chance to help up another start-up, this time just around the corner from where I am currently based. I would not have survived as long as I did without my dearest kitchen crew, and all the other colleagues who have lent me a shoulder to cry on and reasons to laugh until my eyes water.


Kitchen’s angels. My kitchen team of Andrea, Sam, myself, and Junko there in our minds.

Thank you bhuti for offering me all the chances I had to improve myself and the business; and welcome to Rawligion, my new head chef challenge in the raw vegan world.

PS, last chance to catch me at bhuti next week Mon-Fri! After that you will find me on 3 Tottenham Street!

Gracefully yours,

Eli xx

Howdy-ho, my dears!

Just yesterday I was making this lovely salad for meself with a wee different approach and realised I haven’t shared this amazingly easy recipe with your yet!

Well, here goes! 🙂

This rice is made of cauliflower!

So all you really need is whatever other ingredients you wish to add to it.

Here’s what I usually have (enough for 2 reasonably big portions):

1 cauliflower head
1/2 red pepper
1/2 yellow pepper
2 carrots
1 handful of spinach
3-4 sun-dried tomatoes
1 handful of cherry tomatoes
10-15 olives

(basil, coriander, parsley)

And to make it more risotto-alike, all you need to do is add

1 perfectly ripe avocado (needs good planning :P)

The process is simple – pop all the ingredients to the food processor (minus cherry tomatoes (and olives)) (including the avocado if you want the creaminess of a risotto – it’s delicious both with and without it – one just really reminds me more of risotto whereas other is just a nice fresh salad) and let the s-blade do its job. Feel free to add lots of fresh herbs, they give such added freshness to this salad! And also, they’re superhealthy! 🙂
By the end of a minute of processing you should have a small grainy texture left from the cauli and other veggies.
I like olives in bigger chunks which is why I chop them in afterwards (also because I have to cut them anyway because the organic ones I have aren’t de-seeded). And also cherry tomatoes. They’re nicer in bigger pieces. Thus quarter the tomatoes and mix them in with the rest of the salad/risotto when you’re ready to serve it.

And to garnish, you can add some more herb leaves, olive pieces, nutritional yeast for a cheesy added flavour or put the tomato pieces nicely on the top.

To make the serving also more interesting, you can serve them from wee boats – in cabbage leaves! Saves you using cutlery and is much more fun to eat, guaranteed! 🙂


I hope you enjoy this recipe and try it out. That’s one of the simplest great dishes I like to have for lunch/dinner. Takes so little time to prepare and gives you enough room for variation with other ingredients as well 🙂

Bom apetite!

Eli x


PS: the amount in the bowl below is with wee bit smaller quantities than named above – that was all for my lunch :P)

Risottobowlrisottonheep 003net


Hello again!

I know that there are already manymanymany different mock potato salad recipes out there in the internet, but I just thought to share my version of it as well because it is kind of a third kind of a combination of ones I’ve seen meself. Below there are two different photos of the salad which’s content vary a bit due to lacking some things one or the other time. But the salad’s divine no matter the details! It’s amazing, really, it is!

The main ingredient in most of the salads they have jicama to substitute potato but living in Scotland, I have looked in a variety of supermarkets and non sell it, therefore my version is done with swede! I think you could do it with parsnip as well but I haven’t tried it yet, and as I love the taste of swede I don’t think I will either, I don’t mind the supercrunchiness 😛

Ingredients chopped up roughly:

1 swede
1/2 red/yellow/green bell pepper (I used variety of two in both)
1/4 red onion (chop finely)
1 cup olives
1/2 cob of corn
1-2 apples
1 stick celery (chop finely)


1 avocado
1/2 lemon juice
1 tbsp tahini
variety of herbs – basil, cilantro, parsley

Mash the avocado, mix with lemon juice and tahini and roughly chopped herbs.
Mix together with the rest of the salad until it looks yummee and all the veggies are covered with the creamy avocado mix. 🙂




The olives are SO nice in the salad! It was a challenge to stop myself from adding twice the amount to the salad 😛 And I know that celery seems odd in this salad but it’s realllllly healthy and nutritious and transparent in this salad, really, I couldn’t taste it at allll! Do give it a shot even if you’re not a friend of celery. 🙂 

Otherwise – bon appetit! I hope yous enjoy this version of the salad with more accessible ingredients 🙂


Eli x