Raw Beet by Sarah Willes, Hattie Deards, Rachel Martino and Annabel Graham Wood

If you have heard about some of the weird diets around and wondered what they were about – or you know the theory but are keen to have a go and try something different – then this is the book for you.

Raw Beet is a collection of recipes by different contributors focused on four groups: gluten free, raw, vegan and low GI. There are simple to follow recipes for every occasion and they have tried to use ingredients that are not too difficult to source. The book was inspired by Rachel Martino, a registered nutritional therapist and raw food chef who has contributed plenty of recipes as well as advice.

This unique book is a great way to sample different diets and explore new trends, methods and ingredients while producing healthy, tasty food. There is a list of useful suppliers and ideas for common ingredients that can be upgraded to healthier alternatives. Each recipe is marked with abbreviations according to which group they fit into for easy reference.

Each of the four sections has a brief introduction but this book is really about the recipes. The number of contributors means there is a fantastic array of different cooking styles. Recipes include dips, juices, salads, mains, cakes, bread, puddings, sides… This is a book for those who love finding new ingredients, exciting recipes and healthy cooking.

A percentage of proceeds of the book goes to Blues In Schools, teaching children and young people with emotional, behavioural and learning difficulties to cook.

Raw Beet is published by Blues Books, £10

You can also buy Raw Beet from our new bookshop here.

Recipes:

Beetroot Ravioli with Pesto, 'Sour Cream' and Fresh Pomegranate Seeds
Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

Pan Fried Seabass with Chorizo and Clams
Corn, egg, gluten, nightshade, nut, peanut, sesame, soya & wheat free

Kale and French Bean Salad with Hazelnuts and Orange and Ginger Dressing
Corn, egg, lactose, milk, peanut, sesame & wheat free; can be gluten free

Blueberry Cheesecake with a Vanilla Spiced Crumbly Base
Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

Beetroot Ravioli with Pesto, ‘Sour Cream’ and Fresh Pomegranate Seeds

Serves 4 as a starter

Ingredients

• 2 raw beetroots
• 2 tbsp extra virgin olive oil
• 1 ½ lemon
• 125ml olive oil
• Large bunch of fresh basil
• 1 clove of garlic or wild garlic
• 75g cashew nuts, soaked
• 75g macadamia nuts, soaked
• 1 tsp cider vinegar
• 1 tsp probiotic powder (optional)
• 60ml water
• Handful of fresh pomegranate seeds

Method

1. Soak the cashew nuts and macadamia nuts in a bowl of water, and set aside.
   
2. Peel the beetroots.  Using a very sharp knife cut the beetroot into paper thin rounds, or use a mandolin if you have one.
   
3. Tip the beetroot rounds into a bowl, squeeze over the juice of half a lemon and drizzle over 2 tablespoons of extra virgin olive oil, and set aside.
   
4. Put the fresh basil leaves into a blender, along with 125ml of olive oil and the garlic, or wild garlic if you have any.
5. Blitz together the ingredients and pour the basil oil into a small jug or glass.  If you want very refined oil you can strain it, otherwise the vibrant green oil can be used as it is.
   
6. To make the ‘sour cream’ add the drained cashew nuts, macadamia nuts, cider vinegar, probiotic powder and water to a high speed blender. 
7. Blend together the ingredients until they are smooth and creamy, and taste for seasoning.
   
8. Using a large serving plate, lay out half of the beetroot rounds.  Spoon on a small spoonful of the ‘sour cream’ and top with another beetroot round. 
9. When you are ready to serve, drizzle over the basil oil and scatter over fresh pomegranate seeds. 
10. Serve with a seasonal green salad.

Rachel Martino

Pan Fried Seabass with Chorizo and Clams

Serves 4

Ingredients

• 4 bass fillets
• 2 fennel bulbs
• 100ml of white wine
• 130g diced raw chorizo (ensure that it is gluten free)
• Large handful of clams, optional
• 150ml cream
• Handful of chopped parsley
• 4 tbsp olive oil
• Sea salt and black pepper

Method

1. Pre-heat the oven to 170⁰C.
   
2. Wash and clean the clams if you are using them, and set aside.
   
3. Slice the fennel bulbs into thick strips lengthways. 
4. Heat a griddle pan or frying pan to a high heat on the hob, and chargrill the sliced fennel for a few minutes on each side in the dry pan. 
5. Remove the fennel from the pan, drizzle over 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 10 to 15 minutes or until soft, and then set aside.
   
6. Cook the diced chorizo in a pan on a low heat for 5 to 10 minutes, allowing the delicious paprika oils to be released and the sausage to be cooked through.
   
7. In the meantime rub the skin of the sea bass with the remaining 2 tablespoons of olive oil, and season with salt and pepper. 
8. In a separate pan, fry the fish skin side down for 4 minutes, turn over a cook for a further few minutes.
   
9. While the fish is cooking, add the wine to the chorizo, and reduce for a few minutes. 
10. Add the cleaned clams – if you are using them – and allow the clams to cook and open.
11. Reduce the heat, pour over the cream, cover and cook for a further 3 minutes or until the clams fully open. 
    
12. Plate up the fennel, add the sea bass to each plate and spoon over the clams, cream and chorizo. 
13. Scatter over the chopped parsley, and season with salt and pepper.
    
14. Serve with fresh green beans, shredded spring greens or sliced sprout tops.  

Carina Sage

Kale and French Bean Salad with Hazelnuts and Orange and Ginger Dressing

Serves 6

Ingredients

• 2 tbsp light rapeseed oil
• ½ red chilli, finely chopped
• 2cm piece of ginger, peeled and grated
• 360g of curly kale
• 200g bag of green beans, trimmed
• 1 tbsp of extra virgin olive oil
• 1 ½ tbsp light soy sauce (Tamari is usually gluten free but check ingredients)
• 1 tbsp mirin rice wine
• 1 orange, juice and zest of the whole orange 
• 60 g of toasted hazelnuts
• sea salt

Method

1. Heat the oil in a frying pan or wok, add the chilli and ginger and simmer for a few minutes.
2. Take off the heat and leave to cool.
3. Blanch the green beans for 2 minutes in salted boiling water, drain and plunge into a bowl of iced water.
4. Wash the kale leaves and tear into salad sized chunks, leaving aside the stalks, and place in a large bowl.
5. Massage the olive oil and a good sprinkle of sea salt into the leaves for a few minutes until the kale has softened and absorbed the oil.
6. Add the green beans to the bowl when they are cool.
7. Add the soy sauce, mirin rice wine, orange zest and juice to the infused oil, and mix all together.  
8. When you are ready to serve the salad, pour the dressing over the kale and beans, and toss well, using your hands. 
9. Toast the hazelnuts in a dry pan. 
10. Break them up roughly with the end of a rolling pin, and scatter over salad before serving. 

Alice Dewey

Blueberry Cheesecake with a Vanilla Spice Crumbly Base

Serves 6 - 8

Ingredients

• 350g cashew nuts
• 70g brazil nuts
• ¼ tsp sea salt or Himalayan salt
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• 1 tbsp coconut sugar
• 100g chopped dates
• 1 pinch cinnamon
• Juice and zest of 1 large orange
• 70ml agave syrup or maple syrup
• 70ml coconut oil
• Juice of ½ a lemon
• Pinch of sea salt
• 500g fresh blueberries

Method

1. To make the crumbly base, add 150g of the cashew nuts, the brazil nuts, salt, vanilla and coconut sugar to a food processor and whizz together until you have a crumbly texture. 
2. Add the dates and cinnamon and continue to process until everything is combined.  
   
3. Press the base into a 20-23cm non-stick spring form – or loose base - cake tin.  Place the tin in the fridge to firm up for at least an hour.
   
4. To make the blueberry topping, process together 200g of cashew nuts, the juice and zest of one large orange, the agave/maple syrup, coconut oil, lemon juice, salt and blueberries. 
5. This is best done in a high speed processor as you want to get the mixture as smooth as possible, so that it resembles a creamy batter.   
   
6. Pour the blueberry mixture over the base and return your cheesecake to the fridge for at least 90 minutes to set.
7. When you are ready to serve, scatter over some fresh blueberries, or any berries of your choice.
   

If you do not want a full cheesecake, you can serve the base with a berry compote and some good quality ice cream.
Alternatively, use the base mixture to make your own chocolates.  Hand roll the nutty base into small balls, dip them into chocolate that has been melted over a bain marie, and refridgerate to set.

Rachel Martino and Sarah Willes

You can buy Raw Beet from our new bookshop here.

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