Tag Archive: salad

Raw red velvet cake

Heya folk,

Here is my take on the Americanย classic Red Velvet cake. I found myself in a situation with too many beetroots around that needed using up, and luckily enough of other ingredients to make it work as a cake! The process is quite simple, but the cake is utterly delish. It is as moist as the cooked version, but way healthier! Also kept it nut free, but feel free to add some if you want it heavier. ๐Ÿ™‚



3-4 medium beetroots
1 1/2 cups desiccated coconut
1 cup sunflower seeds
1/3 cup flaxmeal
1/3 cup buckwheat flour (raw buckwheat soaked, dehydrated, milled)
1 tbsp vanilla extract
1 cup dates


2 full fat tins of coconut milk
1 tsp vanilla
1-2 tbsp agave/maple


1 cup coconut butter (process desiccated coconut until it gets smooth)
1/2 cup plant milk (any of your choice, do yourself by soaking about 1 cup of nuts/seeds per 1 litre of milk, juice or process with water and separate pulp)
2 tbsp agave


For the base, put all the ingredients in the food processor (with the S-blade) and process until smooth. Add dates if you want to make it sweeter, or extra seeds/coconut to make it drier. ย It will get quite fine and velvety if you do it for long enough. Press half of it into the cake tin.

For the cream, if you are using coconut milk cans, scoop out the white part only and mix with vanilla and sweetener with a whisk until smooth. Add more or less sweetener according to your taste.
For the other white chocolate-y layer melt the coconut butter (or have it freshly made so it is still soft), dilute it down with some liquid and sweeten it if you feel like it.

Do a layer of the cream (leave in the freezer for a short while if you need to for the hardening), and press on a second layer of the base. Cover it once more with the cream, or do a pattern instead by piping.

For decorations you can add fresh fruit, berries, or chocolate – as you wish!
It is a very simple process, really, and very vibrant with the colors! Here are the two versions I made:

bhutifood 044bhutifood 051DSC_1332DSC_1327

Hope you like it!

Eli x

Lasagne recipe

Hello again!


It’s been a while! Sorry about that. But, I thought that as I’ve recently not been that much on raw food at all as I’d like, I could at least share some of the cooked food recipes that I think are pretty delicious ๐Ÿ™‚

So here’s a first one! Vegan lasagne!


3 tins of chopped tomatoes
1 pack of lasagne sheets
2-3 medium carrots
1 onion
1 tbsp vinegar
3 tbsp date syrup (or alternative sweetener, or sugar)
50 g soy mince
4 heaped tbsp white flour
1/3 cup nutritional yeast
spices – paprika, chilli, salt, garlic, pepper, jerk seasoning….
2 cups soy milk (optional)
vegan cheese
Filling of your own choosing – mushrooms, vegetable mix, squash, butternut squash…

First I suggest you make the tomato sauce (unless you want to use ready-made sauce, not as good, I tell you!). For it, peel and chop the onion and start frying it in tiny bit of oil. Meanwhile chop the carrots into small pieces and add to the onions. Add all the tinned tomatoes and mix in some spices like paprika, pepper, salt. Let this simmer until the carrots are soft. Then blend it all (using a hand blender preferably, careful with the splashes). Add some vinegar (balsamic for example) and balance the flavour with the sweetener.
Pour some boiling water over the soy mince and leave for a few minutes, then drain. Mix in with the tomato sauce – that’s then ready! ๐Ÿ™‚
For the white sauce, mix some spices into the white flour and then add tiny bit of water or soy milk to make a thick paste. Once it’s all mixed, add some more liquid to make it thinner. Heat up a pot with some oil in the bottom. Pour the flour mixture to the pot and make sure you have more water and/or soy milk handy. As soon as the flour is in the pot, you ought to keep it in motion – mix, mix, mix. A whisk is a useful tool here. When you feel it starts getting thicker, add the water or milk. Continue doing it for the next 5 minutes or so, when you think the flour has expanded as much as it will. Then mix in the nutritional yeast – which might make more liquid necessary. Add some grated vegan cheese (if you wish, it’s totally fine without as well), definitely have a taste and see if it lacks some spices perhaps. And that’s the white sauce done.
If you wish to add some mushrooms or frozen chopped vegetable mix, you can easily mix it in with the red sauce. I grated some courgette and mixed it in with the red sauce. And once before I roasted thin slices of aubergines and butternut squashes and used them as layers as well, so it was layerlayerlayerlayerlayer. ๐Ÿ˜› Beans would work well also!

And then it’s time to mount the whole lot! Layer it in whatever order you wish in a deeper dish. I did: red sauce, pasta, white, pasta, red, pasta, white, pasta, red, cheese. If you want, you can as well mix the red and white sauce together, so you only have one kind of sauce in between the pasta. It’s gonna be fabulous no matter what!

Cook the lot in the oven for about 20 minutes, but you can poke it with a knife to see if the pasta is nice and soft. All that’s left is to eat! Serve it with a nice bunch of fresh salad (carrot-beetroot-orange on the photo) and with a couple of friends.



Eli x



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! ๐Ÿ™‚

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! ๐Ÿ™‚
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! ๐Ÿ™‚


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 ๐Ÿ™‚

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


It has been a long while since I shared another one of my recipes, so here it comes. I have rediscovered sweet potato for meself and have been making raw chips of them quite often as seen on different photos below. The original recipe I looked up was here, but this seemed awfully fatty for me, thus I changed it a wee bit.

First of all, have a couple of sweet potatoes, peel them and cut them into up to 1x1cm sizes, about. The size will reduce with dehydrating, but thicker ones take ages to dehydrates whereas these get ready in a couple of hours.

Secondly, mix the marinade – 1 part olive oil, some lemon juice if so desired, 3 parts nama shoyu/soy sauce/Braggs amino acid. As I only have the latter for I believe this to be raw, I used that one, but any will do as it’s all with the same flavour. Leave the chopped potato marinate in it for a couple of hours. This lessens the amount of starch in it which benefits for the flavour afterwards. After the time place them on your dehydrator tray. Dehydrate at 115F for about 5 hours, depending on how dry you want them and how thick fries you have. Check on them from time to time ๐Ÿ˜› They’re realllllly delicious. Especially with a nice dip ๐Ÿ™‚


Mayo recipe:

50g pine kernels – soaked (you can see when they’re clearly soaked as the colour changes significantly to a lighter tone) for about an hour.ย 
1/2 lemon’s juice
1 tbsp nutritional yeast
1/2 clove of garlic (or more if you so desire)
some water
2 tbsp paprika seasoning (I used hot and not-so-hot ones mixed to get nice and spicy flavour)

Blend all together by adding about 50 ml of water to start, more if need be or so desired.ย 


Cheesy sauce recipe (as seen on the second photo) is really the same as I’ve written out sauces for pasta. But here goes again:

a handful of cashews soaked
1/2 lemon’s juice
1 clove of garlic
1 tbsp nutritional yeast
1/2 tsp tumeric (for colour)

As always, blend them all with some water, depending on how liquidy you want it.


Avocado dip (as seen on the latter two photos):

1 ripe avocado
1 lemon’s juice
herbs (basil, parsley, coriander, wild garlic, lemongrass, thyme, rosemary, whatever you desire)

Mash the avocado with a fork adding the lemon juice and chopped herbs if fresh, or just plenty when dried. Mix it all and voila.


On the latter photo there’s this really delicious salad:

handful of organic spinach
1/2 organic red pepper
2 organic tomatoes
150g organic sweetcorn
2 leaves of chinese lettuce
10 cm piece of organic zucchini
1 avocado
2 pears
(lemon juice, agave syrup for dressing if wished so)

Chop everything to nice bite-size pieces, mix and enjoy! The pear and avocado sort of mix together giving a sort of dressing like feeling anyway, so you don’t have to add the last two ingredients. I served it on a chinese lettuce leaf as it was really handy like that, plus adds more lettuce to it, and I really like that lettuce. Tasted AMAZING!


So there you go, I reckon that’s plenty of recipes for the time being. I’ll add a sweet recipe shortly ๐Ÿ™‚

Have a lovely day!

Eli x



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 ๐Ÿ˜›

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. ๐Ÿ™‚




The olives are SO nice in the salad! It was a challenge to stop myself from adding twice the amount to the salad ๐Ÿ˜› 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. ๐Ÿ™‚ย 

Otherwise – bon appetit! I hope yous enjoy this version of the salad with more accessible ingredients ๐Ÿ™‚


Eli x

Raw marzipan-fruit-pie

It is time for *drumming sounds* – the recipe of the best cake I have made so far! I know it sounds unlike, but man, once you try it….. mmm….. So.


250g coconut flesh (I used chips and desiccated forms)
2 cups dates (soaked ~30min if needed to make them softer)
2 bananas
a few fruits of your own choice (I used 3 kiwis, 1.5 apples, 1 banana)
2 cups almond meal
1/2 cup agave syrup
optional: 1 tbsp yacรณn syrup

Process 1 cup of dates and the coconut in whatever machinery you’ve got handy to make the base of the pie. Press it to the tin to cover the base and the sides (~2cm higher).
For the filling chop your fruits to nice and small pieces. Blend the leftover dates with 2 bananas into this gooey mass and mix it with the fruit salad. This is your filling so pour it on to the base that you’ve made.
For the ‘crust’, mix the almond meal with agave syrup to make marzipan! I added a bit of yacรณn syrup to make a bit different colouring for the main topping layer and made a bit more without to create a sun on top of that as well.
And that’s you done! You don’t have to leave it standing in the fridge if you don’t have the time, but I think it would make the filling a bit more thicker (as you can see from the photos below). It tastes absolutely amazing! Give it a try and you shan’t be disappointed ๐Ÿ™‚