Festive Nut Roast Recipe

Nut roast 01

Nut roast is a traditional festive recipe that is common amongst vegetarians. This raw version is packed full of flavour and contains lots of seasonal vegetables which are good for us at this time of year. All the ingredients combine to create a deliciously nutty winter dish.

For the Nut Roast:

½ cup walnuts
½ cup almonds
1 cup pumpkin seeds
½ cup sunflower seeds
½ red pepper, diced
½ yellow pepper, diced
1 large tomato, diced
1 red onion, diced
1 large courgette, diced
3 tbsp olive oil
2 tbsp lemon juice
¼ cup fresh coriander, finely chopped
¼ cup olives, finely chopped
1 tsp harissa
2 tbsp agave nectar
1 tbsp apple cider vinegar
1 tbsp dried basil
1 tbsp nutritional yeast
Pinch salt and black pepper
¼ cup ground flax seeds

Nut roast 02

¬ Process first four ingredients in food processor until finely chopped
¬ Marinate red and yellow pepper, tomato, red onion, courgette in olive oil and lemon juice in a separate bowl, for at least 30 minutes
¬ Add nuts and seed mix to marinated vegetables and stir well
¬ Add remaining ingredients and continue to mix all ingredients until thoroughly combined
¬ Roll into log shaped pieces
¬ Optional: place on mesh screen in dehydrator for 3-4 hours at 115F

Caramelised onions:

3 medium red onions, finely diced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp ground coconut sugar

¬ Coat diced onions in other ingredients
¬ Place on teflex sheet and dehydrate for 8-10 hours at 115F

Butternut squash and sage mash:


1 medium butternut squash, peeled
½ cup cashews, soaked for 2 hours and drained
4 tsp fresh sage or 2 tsp dried sage
2 tsbp olive oil
3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp raw honey
1 tsbsp nutritional yeast (optional)
2 tsp Pink Himalalayan salt
Pinch black pepper

¬ Using a vegetable chopper or food processor, dice butternut squash into very small pieces. Add 1 tsp salt and 1 tbsp lemon juice and cover in water. Soak for at least 2 hours
¬ Rinse and drain butternut squash and place in blender with remaining ingredients. Blend until very smooth. Garnish with black pepper

Wilted spinach:
4 cups spinach, coarsely chopped
2 tbsp olive oil
1 tbsp lemon juice
¼ tsp salt
Pinch black pepper

¬ Add spinach to remaining ingredients.
¬ Mix well and marinate for 1-2 hours at room temperature

Mushroom gravy (optional):

3 portobello mushrooms, finely chopped
1 tbsp sweet white miso
1 clove garlic, finely diced
1 tsp lemon juice
¼ tsp salt
Pinch black pepper
2 tbsp olive oil
¼ cup water

¬ Marinate mushrooms in miso, garlic, lemon juice, salt and pepper for 30 minutes
¬ Spread out on a teflex sheet and dehydrate at 115F for 2 hours
¬ Place ingredients in blender with 2 tbsp olive oil and blend adding a little water at a time until smooth
¬ Place gravy in a squeezie bottle

Nut roast 03

To assemble:

¬ Place a bed of spinach in a circular bowl, with a circular space in the middle
¬ Spoon the butternut squash mash into this hole in the middle of the spinach
¬ Lay 3 nut roast pieces cut into 2 inch3 discs in a stack on top of the mash
¬ Optional – top each piece of nut roast with mushroom gravy
¬ Garnish with caramelised onions and diced red pepper
¬ To serve warm, cover and place in dehydrator for 2 hours at 115F

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World Raw Food Series – Japanese themed!

On Friday 9th November, in partnership with Irene Arango, founder of Bliss Bites and Detox, we taught the next instalment in the World Raw Food Series. These workshops look at different cuisines from around the world and include a demonstration on how to make the recipes and a sit down dinner afterwards.

This workshop focused on Japanese cuisine. Japanese food is very popular and uses beautiful aromatic flavours, delicate ingredients and has many health benefits. We only have to look at Japan having the longest life expectancy and minimal levels of obesity to conclude that they must being doing something right with their food. In terms of raw cuisine, we wanted to stay faithful to Japanese principles but also put our own spin on the recipes to ensure that they are raw and have the highest levels of nutrition possible.

There are certain aspects of Japanese cuisine, which a number of people avoid, including meat, soy products and cooked food such as rice. We aimed to demonstrate how alternatives to these foods can be made and incorporated into dishes, so that the authentic Japanese dining experience can still be enjoyed. The workshop started with refreshments and the guests got to try the first recipe, wasabi coated almonds. The first recipe demonstrated was raw nut tofu, an excellent alternative to soy-based tofu. This ingenious recipe uses Irish moss, a thickener commonly used in raw food recipes and agar agar flakes, a natural vegan gelatine to create a food which has a remarkable tofu like texture and a subtle but flavoursome taste. This recipe definitely sparked the guests’ interest from the start!

After this demonstration, raw sushi was the next recipe to be shown to guests. This recipe uses parsnip to create the rice filling and traditional nori sheets. The beauty of sushi is that there is a huge variety of different fillings that can be used, which can allow the person making the sushi the freedom to customise the dish to their own tastes. We involved the audience a lot in this part of the workshop, allowing people to come up, prepare and roll their own sushi, with excellent results! As well as using parsnip ‘rice’, we also demonstrated how to make a beautiful pink rice, which uses beetroot juice or powder to colour the rice.

A number of salads were also demonstrated on the evening. The first to be made was a seaweed salad. Sea vegetables, such as wakame and hijiki have long been recognised as hugely beneficial for health, due to the high levels of antioxidants and trace minerals they possess, their highly alkalising effect on the body and the fact that they can also help in the breakdown of carbohydrates and improvement of thyroid functioning. The seaweeds were mixed with other vegetables and coated in a thick and creamy ginger miso dressing, which complements this kind of salad really well. The other salad made on the night was a broccoli, carrot and almond salad, dressed with a light and very flavourful dressing, which used a number of Japanese flavours such as sesame oil and rice vinegar, for that authentic taste of the Far East.

To round off the savoury part of the dinner, a miso soup was made. This incorporated the nut tofu made earlier on and also contained barley miso, seaweeds and spring onion.

The final dish to be demonstrated was a macha green tea ice-cream. This delicious and highly satisfying non dairy ice-cream includes cashew nuts, macha green tea powder and coconut oil blended and then placed in an ice-cream maker with blissful results!

After these demonstrations had been completed, the dishes were enjoyed as part of a sit down dinner. Refreshments included Japanese plum wine and kombucha, a cultured drink, which can help to promote a healthy digestion. It was a great night, highly interactive and fun for all who took part. Irene and myself are very much looking forward to the next instalment of the world raw food series, which will be taking place early next year. Please sign up for my newsletter to receive details of our upcoming workshops and stay in touch on Facebook and Twitter.

Fennel, blood orange and Jerusalem artichoke salad


Salads don’t have to be boring. Simple techniques such as marinating and thinly slicing your vegetables can really add new dimensions to taste and texture that will tickle the palate and satisfy the senses.

This salad is fresh and vibrant, bursting with flavour and perfect anytime of the year. Fennel eaten raw is often something that divides opinion due to its aniseed bite, which I would point out that I am not keep on either. But miraculously, when marinated, it loses this and you are left with a delicate, beautifully crisp and fragrant vegetable. The blood orange adds a wonderful colour to the dish and the perfect sweetness to balance the other flavours. Jerusalem artichoke is also a personal favourite and lends a strong earthy flavour to the dish, perfectly complementing the other elements.

1 bulb fennel, sliced thinly on a mandolin
2 Jerusalem artichokes, washed and scrubbed, sliced thinly on mandoline
2 blood oranges, supremed, juice reserved
4 tbsp lemon juice
2 tbsp extra Virgin olive oil
1 tbsp apple cider vinegar
Large bunch rocket
2 tbsp parsley
1 tbsp nutritional yeast (optional)
1 tbsp cashew nuts
½ tsp Pink Himalayan salt
Pinch black pepper
Pine nuts for garnish

Marinade artichokes in ¼ tsp salt, 1 tbsp lemon juice, 1 tsp olive oil, black pepper and 1 tbsp apple cider vinegar.
Marinade rocket with pinch of salt and drizzle of olive oil.
Grind cashew nuts in a pestle and mortar or coffee grinder and mix with nutritional yeast and pinch of salt.

To assemble, make a bed of rocket, then layer the fennel on top.
Make a cut in Jerusalem artichokes almost to the top and then fold 3 out over the fennel.
Add supremed blood oranges to the salad. Garnish with fresh parsley, pine nuts and sprinkling of cashew/nutritional yeast mixture. If you don’t eat nutritional yeast, you can leave this out and just sprinkle with the ground cashews.

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