Raw

For our recipe feature about RAW FOOD we worked with Juliana from the blog and catering services CulinaryDots from Berlin. Her catering service provides food for birthday parties, weddings or other occasions. All Berliners and Berlin visitors can find her on the organic market on Kollwitzplatz on Thursdays! Her cake creations are definitely worth a visit to the market!

RECIPES: Juliana from CULINARY DOTS | PHOTOS: Marco di Filippo & Trine Marie Skauen

for 10 NORI LEAVES

DIP:

• 3 avocados

• Juice of one lemon

• salt

• 1 bunch coriander

Combine ingredients to make a smooth paste

CAULIFLOWER RICE:

Cut the cauliflower (2 heads) in two and grate using a kitchen aid or grater. Then marinade in some salt, curry and one clove of garlic.

Spread the rice evenly on a Teflex sheet and dehydrate at 40 degrees for one hour. You may also season the rice using turmeric and ginger to taste.

FILLING:

• Red pepper cut into thin strips (2 bell peppers)

• Sprouts (1 pack)

• Mango cut into thin strips (2 mangoes)

• Cucumber cut into thin strips

• 5 carrots julienne

• 1 avocado cut into thin strips

Place a Nori leave on a makisu with the rough side facing up.

Spread the avocado dip to a breadth of 2“ on the first few inches of the leave.

Sprinkle evenly with cauliflower rice.

Spread the remaining ingredients one after the other evenly on the rice.

Roll up using the makisu.

Let sit for about half an hour to make for easier cutting

Coconut & Lime Cheesecake

BASE:

• 1 1/2 cups dry almonds

• 1/2 cup coconut flakes, grated coconut

• 120 g figs

• 1 tsp organic lemon zest

Combine all ingredients in a food processor and blend into a dough.

FILLING:

• 4 cups coconut flesh (green coconuts)

• 3/4 cup coconut oil, melted

• 1 cup lime juice

• 3/4 cups agave syrup

Pulp of one vanilla podBlend everything using a Vitamix making sure to add the oil (heated at 40 degrees) last. Instead of the 4 cups of coconut flesh, soaked cashews or almonds can be used. Decorate using raw vegan marzipan flowers.

Cashew-mozzarella

• 1 cup cashews soaked overnight

• 2 cups water

• 2 tsp psyllium

• 1 tsp dried Italian herbs

• 1 tbsp lemon juice

• 1 tsp chopped onions

• Pinch of salt and pepper

• 1/2 tsp agave juice

Put all ingredients in the Vitamix and blend until evenly combined. Pour the mass ideally in a small round bowl and leave it to set overnight in the fridge.

TOPPING:

• 500 g cherry tomatoes

• 3 red onions

• Sliced 500 g red pepper

• black Olives

• fresh basil

Cut vegetables into thin slices and dehydrate in dehydrator at 40 degrees about 10 hours

PIZZA CRUST FOR 2 PIZZAS:

• 2 cups ground almonds

• 1 cup ground flaxseed golden

• 1 cup water

• 1 1/2 tablespoons olive oil

• Each dried 1 teaspoon rosemary, basil, thyme

Place all ingredients in a food processor and blend to a paste. Put it on a Teflexsheet and form it into a pizza crust. Allow to dry for 6-8 hours in the food dehydrator at 40 degrees.

PIZZA SAUCE:

• 1 cup sun-dried tomatoes

• 1 cup fresh basil

• 2 tbsp olive oil

• 1 cup water

• A pinch of chilli

• 3 tbsp agave syrup

Process everything in the Vitamix until you get a solid spreadable tomato cream. Pour it onto the pizza crust and distribute all the toppings on it.

White Chocolate & Raspberry Cheesecake

BASE:

• 1 3/4 cups of almonds

• 100 g pitted dates

• Pulp of half a pod of vanilla

• Pinch of salt

Combine all ingredients in a food processor and blend until the almonds turn grainy. The paste should stick together well in the end and split easily in a clean cut.

Spread the dough evenly in a springform baking pan (~9.5”).

FILLING:

• 3 cups of cashew nuts (soaked overnight)

• 2 cups of almond milk

• 3 tsp lemon juice

• 3/4 cup agave syrup

• Pulp of one vanilla pod

• Pinch of salt

• 1/2 cup of raw cocoa butter

• 1/4 cup coconut oil

Slowly melt cocoa butter and coconutoil in a dehydrating device.

Combine soaked cashews and almond milk in a Vitamix and puree into a smooth and creamy paste.

Add the remaining ingredients finishing with the melted coconut oil and cocoa butter making sure the oil spreads evenly.

Pour the filling into the nut base

RASPBERRY SWIRL:

• 100 g fresh raspberries

• 2 tsp lemon juice

Blend the ingredients in a Vitamix and spread on the filling letting your creative juices flow :) Get swirling!

Decorate using rose buds

FALAFEL:

• 700 ml beetroot pulp

• 1 chopped onion

• 2 cloves of garlic

• 280 g sunflower seeds

• 1/2 cup ground flaxseed golden

• 60 ml lemon juice

• 1 bunch of parsley

• 2 tsp olive oil

• 1 bunch coriander

• Ground 3 tsp cumin

• 1 tbsp salt

• 1 cup sesame seeds

Juice 3-4 beetroot tubers and keep the pulp.

Mix the beet pulp with the garlic cloves in a food processor and gradually add all the spices and herbs - and at the very end the sunflower seeds.

Mix well until you obtain a mouldable mass.

Form golf ball-sized Falafel balls out of the mix and roll them in sesame seeds.

Dehydrate the falafel balls at 42 degrees for 4-6 hours

WRAPS FOR 2-4 PIECES:

• 1 large beetroot tuber

• 2-3 celery sticks

• 1 chopped onion

• 3 tbsp psyllium

• 4 tbsp golden ground flaxseed

• 1/2 tsp sea salt

• 1 1/2 cups water

• 1 handful of husked sesame

Put the beetroot with celery and onion in a food processor. Mix thoroughly.

In an additional bowl mix all the remaining ingredients.

Let the mixture set for about 15-20 minutes to allow the flax seed and psyllium to absorb the water.

Afterwards distribute the mass onto a Teflex paper about an inch thick.

Sprinkle the surface with peeled sesame and allow to dry 7-8 hours in the dehydrator.

After that you can cut the wraps into desired shape. Stay fresh 2-3 days at room temperature.

SPICY DIP:

• 1 chilli pepper

• 2-3 dates

• 1 cup dried tomatoes

• 1 cup water

• 3 red peppers

• salt

Give ingredients into the Vitamix and process into a creamy paste.