Parsnip with Lime and Coriander 🌿

For those who love a rice-like dish, this recipe will liven up your taste buds…

Parsnips are a sweet, juicy root vegetable

Parsnips are a sweet, juicy root vegetable

Parsnips are closely related to other root vegetables like carrots and parsley root, they are very nutritious and are associated with many health benefits. Parsnips are rich in potassium, zinc, magnesium, phosphorus, manganese, iron and dietary fiber.

For raw vegans, this recipe is a handy substitute for rice or couscous and a great way to add more vegetables to your diet.

You will need:

2-3 parsnip

1 habanero pepper, diced

1/4 tsp salt

2 scallions, diced

1/4 cup fresh chopped cilantro or 2-3 drops DoTerra coriander essential oil

3 tbsp fresh lime juice, or 2-3 drops DoTerra lime essential oil (use some of the zest if you want a dominant lime flavour)

To start, you wash the parsnips, peel and slice off the ends. Cut into chunks, place and pulse in a food processor. You only need a to pulse for 30-60 seconds before the mixture starts looking like rice or couscous, but be careful not to over process. That’s the main part done.

Next you want to give it some flavour. In a glass or ceramic bowl (not plastic), add the lime and other ingredients and mix together. Add in the parsnip and toss together to combine thoroughly.

Variations: You can use jicama in place of parsnip. You could add dried coconut, to make lime coconut rice.

Tip: You can use a box grater if you don’t have a food processor. Avoid using wild parsnips.

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Sistahintheraw's Kerala Curry

Today I have been trying a masala spice mix for vegetables inspired by my trip to Kerala last month (February 2017). If you have ever attended one of my classes, you will know that I love spices, for the flavour and for their medicinal benefits too.

Being able to enjoy these flavours in raw dishes is a great bonus and has made my transition away from my traditional cultural foods, towards new and exciting raw combinations an invaluable process.

Sistahintheraw's Kerala Curry

For the Rice:
2 cups cauliflower
¼ cup pine nuts
¼ cup dried shredded coconut
2 tbsp. lemon juice
¼ tsp ground green cardamon
Pinch Sea salt
1 parsnip

For the Curry:
1 cup cashews, soaked for at least 2 hours
1-2 cups coconut water
½ tbsp coconut oil
½ red onion, chopped
6 cherry tomatoes
½ lime, juiced
¼ cup desiccated coconut
1 avocado
1 inch ginger, peeled and grated
1½ tsp cumin
½ tsp cayenne pepper
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
2 garlic cloves, crushed
sprig of fresh coriander, sliced chilli, or other veggies, sprouts or herbs to garnish

For the Rice:
Using a food processor with the ‘S’ blade or a chopper, pulse the parsnip until it’s the size of small nuts. Add the cauliflower and pulse.Add the pine nuts for a final pulse and stir in the other ingredients. Set aside.

For the Curry:
Using a high-powered blender, blend cashews with one cup of coconut water until a creamy paste is formed. Add the other ingredients and use your judgment as to whether or not you need to add more coconut water, as to the consistency you prefer. Garnish sauce and serve with your previously prepared raw rice.

Add less water for a thicker and creamy sauce or more if you prefer a slightly runny consistency. Add 1 cup of other vegetables for a filling curry sauce - quartered raw mushrooms, broccoli or cauliflower florets, peas etc.
Add your favourite Indian chutney to the meal.


Living Food = Vibrant You - Create healthier habits, try out one of my online wellness programmes, register here

To Celebrate my travels, look out for my new FREE Raw Soul Food Kitchen recipe ebook coming to you soon.