Raw Fried Rice

A tasty little dish that's super easy to make! It isn't very fried rice-tasting, but I definitely prefer this version- it's less drenched-in-oil-takeaway-meal and more fresh-and-light-healthy-meal ;) Raw cauliflower can tend to taste a bit bitter, so the special sauce gives it a tangy, sweet kick & brings all of the veggies together. Yum!

Recipe
1/2 cup corn kernels
1/2 cup grated carrot
1/2 cup sugar snap peas
3 chopped broccolini florets
small piece of finely chopped spring onion
2 large handfuls chopped coriander
1/2 head of cauliflower
1/4 capsicum
2 tsp tahini
1/2 tsp lemon juice
1 medjool date
large handful cherry tomatoes
pinch of chilli powder
pinch of dried ginger

- For the rice, combine the corn, carrot, peas, spring onion, broccolini and coriander in the bowl. Process the cauliflower florets in a food processor until a fine rice consistency is reached. Add this to the vegetables.
- For the sauce, add the capsicum, tahini, lemon juice, date, tomatoes & spices into a blender and blend until smooth.

Raw Curry Sauce with Noodles!

Curry, the raw way! This is one raw dish you definitely MUST try! It is so incredibly delicious & satisfying! I've tried making raw curries many times since going raw, and this is by far the best one I've tasted :)

The mango makes it a little bit sweet, the tahini a little bit nutty and the herbs and spices pack in the flavour. It's also really thick & creamy- no watery business here! I topped mine with some dehydrated capsicum pieces, which gave it a slight smoky flavour too :) So. Dee. Lish.

Recipe

2 cups mango

1/2 cup dehydrated tomatoes

2 Handfuls coriander, chopped finely

1/4 capsicum, chopped finely

2 tomatoes, chopped finely

~30cm celery stick

Small piece of spring onion

1 tsp tahini

Pinch chilli powder

1/4 tsp cumin

4 zucchinis

- Blend mango, dehydrated tomatoes, celery, spring onion, tahini and spices until well combined.

- Add the chopped tomatoes, capsicum & celery to the sauce.

- Spiralize/peel the zucchinis to make noodles.

Enjoy!

Refreshing Matcha + Mint + Lime Ice-Blocks!

Summer is arriving and cool, refreshing treats are all around! These babies are simple, tasty and super quick to whip up (the hardest part is waiting for them to set!) Matcha, mint and lime work together so well in my opinion, however I kept the lime pretty subtle so it didn't ruin the unique flavour of the matcha! I drizzled mine in raw choc, but you could have additional toppings, or have no toppings at all! Either way, they're delicious and you'll absolutely LOVE them ;) Here's the recipe!


INGREDIENTS
Ice-blocks (makes about 6)

• 1 ripe avocado
• 1 ripe banana
• 1 cup rice milk (or any other plant-based milk)
• 1 - 2 tsp matcha powder (depending on how strong you like it!)
• 1 tbsp chopped fresh mint
• 1 tbsp lime juice
• 3 tbsp coconut water (we used Natural Raw C)
• 1 tbsp maple syrup
• 1 tsp chia seeds

Cacao-Choc Sauce

• 1/4 cup + 2 tbsp coconut oil melted
• 1/4 cup cacao powder
• 2 tbsp maple syrup

Method:
- Blend together all ingredients until smooth.
- Pour into ice-block moulds and place in freezer overnight or until completely set
- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.
- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Drizzle the tips of each ice-block with the choc. sauce (and any other toppings you like! You could add desiccated coconut, nuts, goji berries etc.)
-Eat straight away or store in an air-tight container in the freezer :)

Lettuce Tacos

This is one of my favourite, go-to dinners- super low fat, full of nourishing ingredients and sooooo good! 

Messy? A little, but delicious? OH YEAH! Lots of beautiful flavours that totally give it the upper hand over the cooked version!

Recipe

2 1/2 cups diced tomatoes

1-2 corn cobs, kernels cut off

1 stalk celery, diced

1/2 capsicum, diced

1/2 zucchini, diced

1 cup chopped coriander

1 tbs lemon juice

1 small piece spring onion

1/2 cup dehydrated tomatoes

1/4 tsp cumin powder

Chilli powder/chillies to your liking

Head of butter lettuce

- Combine 2 cups of the tomatoes with the corn kernels, celery, capsicum, zucchini & coriander in a bowl

- Blend the rest of the tomatoes with the lemon juice, spring onion, dehydrated tomatoes, cumin & chilli until smooth (make sure the spring onion isn't chunky!)

- Combine the sauce with the chopped veggies & spoon some into the lettuce leaves. Done!

Sweet n Spicy Noodles!

This dressing is deliciously chunky & rich in flavour! It's one of my favourite easy dinners to make. Plus, the chilli makes it great as a raw dish to have in the colder weather :)

Recipe
1 cup diced tomato
5 medjool dates, pitted
1/2 cup dehydrated tomatoes
1/4 cup diced capsicum
1 tsp/5cm piece of green spring onion (or less of the white part!)
1 tsp lemon juice
1 red chilli (or however much you'd like!)
4 zucchinis

- make zoodles (zucchini noodles) out of your zucchinis by spiralizing them or peeling them.
- put all ingredients but the zucchinis into a blender & blend on high for 1 minute. Pour the sauce over your zoodles.

Yuuuuuum. So. Goooood.

P.S.- be careful not to over-chilli the sauce! I added a few slices at a time & tasted it to avoid a mouth fire.. ouch!

:)

Raw Polenta-Stuffed Capsicums

This recipe is as delicious as it is easy to make! The raw polenta is made from corn, so it has a texture and taste similar to cooked polenta. For a more intense flavour and chewier texture, you might like to dehydrate the capsicums before you fill them- I'll definitely be trying this next time!

Recipe
4 red capsicums

5 cobs of corn

1 spring onion

1/4 tsp of cumin

6 tomatoes, diced 

1/2 green capsicum, diced

Big handful of parsley, chopped

Big handful of coriander, chopped

1 tbs lime juice

- For the polenta, slice the kernels off of the corn and freeze for at least 4 hours. Once frozen, process until they have reached a fine consistency.

- For the salsa, combine the tomatoes, capsicum, herbs and lime juice in a bowl.

- Halve the capsicums and remove the seeds. Spoon the corn into them until they're almost filled. Spoon some out of the middle and fill it with salsa.

Enjoy!

HAPPY BIRTHDAY TO US! Plus an ice-cream cake to celebrate!

It's the Peachy Pear's first birthday! It's really crazy to think that we've had our instagram for one whole year - and what year it has been! We've discovered so many new things and made some incredible friends (yes, corny, but its true!). We also used this occasion as a great excuse to create something YUMMY, so here is our Peachy Pear ice-cream cake - bursting with delicious tropical, fruity flavours, and completely fat + refined sugar-free!

RECIPE:

Base:

• 2 cups medjool dates
• 7 dried figs
• 1/2 tsp cinnamon

First Layer:

• 4 bananas
• 3 mangoes
• 5 kiwi fruits, thinly slices

Second Layer:

• 4 bananas
• 1 cup mixed berries (strawbs, raspberries + blueberries)

Topping:

• 1 passionfruit
• handful mixed berries 
• 1 mango cheek

METHOD:

- For the base, combine all ingredients in a food processor and spread at the bottom of a cake dish (size can vary depending on how tall/flat you want your cake!)

- Then, combine the ingredients for the first layer EXCEPT the kiwi fruit, and pour on top of the base. Cover this layer with the sliced kiwi fruit.

- For the second layer, combine the ingredients and pour over the kiwi fruit layer.

- Decorate with the topping ingredients!

- Freeze overnight, then enjoy! :)

Hope you enjoy! We'd also like to say a huge THANK YOU to all the incredible people who view our blog and instagram, and for inspiring us to continue making our creations to share with you all!

xxxx