Ingredients

Serves 4-6

Cauliflower and Carrot Biriyani
2 cups cauliflower
2 cups carrots
½ cup desiccated coconut
2 tbsp olive oil
1 tbsp cumin powder
1 tbsp turmeric
1 tsp chopped garlic
1 tsp grated ginger
½ tsp cinnamon powder
¼ teaspoon chilli powder
1 pinch of sea salt
1 handful chopped coriander
½ cup raw cashew nuts


Fig and Mint Chutney
6 dried figs (destalked) and soaked in water
1 handful of fresh mint
1 tbsp freshly squeezed lime juice

 

Green Smoothie
2 bananas (fresh or frozen)
2 oranges with pith, only remove the zest
2 handfuls of greens (spinach, silverbeet, parsley, kale)
1 celery stick
3 cups water

Method

Cauliflower and Carrot Biriyani with Fig and Mint Chutney
Place all ingredients except the coriander and cashews in a food processor and pulse until well combined, but keeping a chunky texture. Place Biriyani in a bowl, add coriander and cashews and set aside.
For fig and mint chutney: Blend all ingredients in a blender until smooth.
Serve Biriyani in bowls with a good serve of chutney on top.

Green Smoothie
Blend all ingredients in a powerful blender until smooth.
Smoothies will keep for 2 to 3 days in the fridge.


Kemi’s Raw Kitchen: www.kemisrawkitchen.com.au