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Please Scroll and explore our tasty recipes or click on one listed below and go straight to it.

1. Organic Raw Savoury Quiche
2. Organic Raw Tabouleh and Raw Spiced Chilli
3. Organic Raw French Macaron
4. Organic Raw Green Boursin Tart
5. Organic Raw Courgette Tagliatelle and Burger with Ketchup
6. Organic Raw Soursop Smoothie

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Organic Raw Savoury Quiche

 organic raw savoury quiche

(4 servings)

CRUST
150g Almonds
5 Medjool Dates
10 ml Water
A pinch Himalayan sea salt
A pinch fresh cracked Black Pepper
¼ tsp Dried oregano

CRUST
Place all ingredients in the food processor and process until coarsely ground. Divide the mixture in 4 equal portions and press firmly in individual tart tins. Reserve in the fridge for about an hour.

FILLING
150g Ground almonds
2 Garlic cloves
2 tbsp freshly chop Chive
2 tbsp freshly chop Parsley
¼ cup Olive oil
¼ cup Water
¼ cup Lemon juice
½ tsp Paprika
½ tsp Himalayan sea salt
½ tsp Fresh cracked black pepper

FILLING
Place all ingredients except chive and parsley in the food processor and process until smooth. Add thinly chop chive and parsley. Mix together to incorporate.

TOPPING
1 Sweet pepper
4 small Radishes
4 handful Alfalfa sprouts
50g Broccolis (optional)

TOPPING
Finely slice the sweet pepper and radish using a mandoline or a very sharp knife.

ASSEMBLY
Place spoonful of the filling into the prepared individual tart tins then top with vegetable and alfalfa sprouts. Using a kitchen scissors cut thinly the broccoli over the tarts.

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Organic Raw Tabouleh and Raw Spiced Chilli

 organic raw tabouleh

Raw Tabouleh and Raw Spiced Chilli

(4 servings)

TABOULEH
200g Cauliflowers
75g Broccolis
4 Radishes
75g White Cabbages
½ diced Sweet pepper
¼ cup Lemon juice
3 tbsp Olive oil
½ tsp Himalayan sea salt
½ tsp Black pepper
¼ tsp Tumeric

TABOULEH
In the food processor, shred the cauliflower, broccoli, radishes and cabbage then place in a large bowl. Add the rest of the ingredients and toast together until well mix. Reserve in the fridge until ready to serve.

SPICED CHILLI
200g Walnuts, soaked for 5h or overnight
250g Sundried Tomatoes
1 Tomato
½ Onion
2 Garlic cloves
1 seeded and sliced Chilli
½ Courgette
150g Sweet pepper
2 tbsp freshly chop Parsley
2 tbsp freshly chop Oregano
2 freshly chop Spring Onions
1 tsp Himalayan sea salt
1 tsp Black pepper
¼ cup Lemon juice

SPICED CHILLI
First prepare the mushrooms; in a small bowl add the sliced mushrooms with ½ tsp Himalayan sea salt, ½ black pepper, olive oil and lemon juice, mix well and set aside.
In the food processor pulse a few time the walnuts and transfer in a bowl for later use. Then process (using the food processor no need to rinse or wash at this point) the sundried tomatoes until very smooth. Add in tomato, onion, garlic, chilli, paprika, salt, pepper and pulse a few times living some chuck for texture. Put back in the walnut and pulse a few more times to combine. Pour the mixture in a large bowl add reserved mushrooms, sweet peppers, parsley, oregano and spring onions. Mix together and serve with Raw

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Organic Raw French Macaron

(15-20 French Macarons)

BISCUITS
200g Almonds
100g Dates
¼ freshly ground Star Anise
¼ cup Water

BISCUITS
Blend all ingredients in the food processor until well mix together. Pour the mixture on the kitchen counter and roll using a rolling pan until you have a 3 mm thick rectangle. Cut out the biscuits using a cookies cutter. Place the biscuits on a mesh dehydrator tray and dehydrate at 110°F (43° C) for 2 hours then flip and dehydrate for 1 additional hour.

FILLING
2 cups of Young Coconut Meat
¼ cup Coconut Water
1 tsp Lime
¼ cup Raw Coconut Nectar or Rice Nectar
1 Vanilla Bean
1 tsp Raw Coconut Butter
1cup Raw Coconut Oil, warmed to liquid
¼ tsp freshly grated Nutmeg

FILLING
Place the coconut meat, water, lime, nectar, vanilla and nutmeg in the food processor, process for a few minutes then add (while the food processor is still running) coconut oil and butter; blend until very smooth. Pour the mixture into a bowl and place in the fridge for 1-2 hours or until it has a Chantilly consistency.

ASSEMBLY
Assemble the biscuits together with a bit of filling in the middle (using a piping bag with a star nozzle).

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Organic Raw Green Boursin Tart

Organic Raw Green Boursin Tart

(4 servings)

CRUST
150g Almonds
50g Walnuts
3 Sundried Tomatoes (soaked 2
hours)
2 Medjool Dates (soaked 1
hour)
Salt and Pepper to taste
3tbsp Water

CRUST
Place all ingredients – except water – in the food processor
and process until well combined. Poor the water while the
engine is running allowing the mixture to become sticky. Do
not overmix. Divide the mixture in 4 equal portions and
press firmly in individual tart tins.

FILLING
400g Cashew nut (soaked 6
hours)
25g Chives
25g Parsley
10g Kale
1 ½ Lemon juice
2Tbsp Olive Oil
Salt and Pepper to taste

FILLING
Place cashew nuts, kale, lemon juice in the food processor
and process until smooth. Add olive oil while the engine is on
to create an emulsion. Add thinly chop chive and parsley.
Process together to incorporate.

ASSEMBLY
Place spoonful of the filling into the prepared individual tart tins.
Optional: top with thinly sliced vegetables of your choice.

Tips: Unmould your tarts before adding the topping to insure best result.

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Organic Raw Courgette Tagliatelle and Burger with Ketchup

Organic Raw Courgette Tagliatelle and Burger with Ketchup

(4 servings)

TAGLIATELLE
4 medium Courgettes
3 tbsp Olive oil
1 Lime, juiced
2 tbsp fresh Parsley
Salt and Pepper to taste
Optional: ½ tsp Chili Flakes

TAGLIATELLE
Start by peeling the courgettes, removing all the green parts.
Thinly slice the courgettes using a mandoline. Make stripes
by superposing the courgettes slices one on the top of the
other. Set aside while making the dressing. In a small bowl
combine the olive oil, lime juice, parsley, chili flakes, salt and
pepper. Pour the mixture on the courgette tagliatelle and
mix gently.

BURGERS
100g Almonds, soaked for 2h
100g Pecans, soaked for 2h
1 Onion
2 Garlic cloves
30g Pumpkin or carrot
2 tbsp freshly chop Parsley
2 freshly chop Spring Onions
¼ cup Lemon juice
Salt and Pepper to taste

BURGERS
Using a food processor, combine all ingredients. Process
until the mixture is well combine, leaving a few chucks for
texture. Add water – a tablespoon at the time – if needed.
Form the burger sliders using your hand or a metal ring – like
the crampets one. Place the burgers on a mesh dehydrator
tray and dehydrate at 110°F (43° C) for 4 to 6 hours then
flip and dehydrate for 2 additional hours.

KETCHUP
300g Sundried Tomatoes,
soaked 1 hour, water reserve
¼ cup Water, from the
Sundried Tomatoes
2 Medjool dates
20ml Maple Syrup
25g Parsley
½ Lemon, juiced
2 Garlic cloves
20g Maple Syrup
2 tbsp Olive Oil
Salt and Pepper to taste

KETCHUP
Put all ingredients –except the olive oil- in the food
processor adding the oil while the engine is running; blend
until the smooth.

Tips: You can use an oven if you do not have a dehydrator. Place the burgers on a cookie sheet and bake at 110°F (43°C) for 4 hours or until dry, flipping the sliders after 3hours.

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Organic Raw Soursop Smoothie

Organic Raw Soursop Smoothie

(4 servings)

SMOOTHIE
1 medium Soursop, peeled and pitted
4 to 6 Medjool Dates
¼ tsp freshly ground Cinnamon
½ litre Coconut Water or
Natural Spring Water

SMOOTHIE
Blend all ingredients until smooth. Add less or more water suitable to your taste.

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