Wild Cucumber Raita

| 4 August 2015

Do you sometimes get that paralysing sensation that raw food preparation is just out of your reach? Too complex, too demanding, too messy, too skilled?

You can chuck that into your old-belief rubbish-bin now.

Unless you are preparing a raw-gourmet-five-course-meal for a party of twenty, you can totally relax. Everyday raw food beams of simplicity, zen and a sheer celebration of few quality ingredients.

Our favourite way to create a dinner feast for two is just to lay platters of ripe, nicely chopped/spiralised fresh veggies – like tomatoes, greens or courgettes and have a side of more nutrient-dense dips, sauces and dishes: like this Cucumber & Hulled Hemp Raita.

So easy to make and have songs of summer written all over it.

Here you go:

Ingredients

(serves 2)

1 long cucumber

1/2 shallot

1 garlic clove

1/2 TBLS of raw artisan honey or maple syrup

2-3 TBLS coconut yoghurt (we like coyo) or thick coconut milk (we like this)

3-4 TBLS of hulled hemp seed (you can replace hulled hemp with chopped pistachios or whole/ground pine nuts)

juice of 1/2 lime

1 long yellow pepper

1 TBLS of dried dulse or other seaweed flakes

1-2 TBLS extra virgin olive oil

unprocessed sea salt and pepper to taste

Method

Cut the cucumber and yellow pepper into small cubes and put aside in a bowl. Add super-finely chopped shallot and minced garlic. Squeeze the juice of half a lime, add the dulse, a pinch of salt and coconut yoghurt /milk and mix well. Sprinkle abundantly with hulled hemp, freshly cracked black pepper and serve with a drizzle of olive oil.