One of the most common questions from people new to raw food is: How do you get through the winter without any warm food? For this, a “Hand Massaged Indian Coconut Curry” is just the thing – a wonderfully aromatic and warming dish, served with cauliflower rice.

Our graduate Margarethe learned this recipe from Brazilian raw food expert, Dr. Alberto Gonzales.

For Dr. Gonzales, the kitchen is the modern consulting room and place of healing. With a focus on natural foods, it’s not just about making people healthy, but about regenerating the whole world, loosely based on the motto: “If the earth is healthy, people are healthy!” Today Dr. Gonzales is working with great commitment in his home country.

In the following dish, he has succeeded in developing a very smooth and warming recipe that largely retains its raw food quality. For this, the vegetables are very finely chopped, gently heated to no more than 42° C (107° F) and massaged by hand.

HAND MASSAGED

 INDIAN COCONUT CURRY

For 4 servings

INGREDIENTS

• 2 – 3 carrots
• 1 spring onion
• ½ cauliflower
• 1 bell pepper – red, yellow or orange
• 1 zucchini
• 2 medium tomatoes
• 1 cup mushrooms
• Juice of half a lemon
• 1 small pinch of salt
• 1 tablespoon each of coconut oil and coconut puree
• ½ cup powered dried tomatoes
• Finely grated fresh ginger
• 1 clove garlic whole
• 1 cup vegetable broth
• 1 cup coconut milk homemade or canned
• 1 bunch fresh cilantro or parsley chopped (depending on taste preference)
• 1 – 2 teaspoons curry
• Pinch each of pepper and chili

PREPARATION

Cut all vegetables into small pieces.
Tip: Extremely finely chopped vegetables taste particularly delicious 😉

1. Heat coconut oil and coconut puree in a saucepan until lukewarm.
2. Gently “sweat” spring onion, carrots, a small pinch of salt and lemon juice using a wooden spatula (do not exceed 42° C (107° F)).
3. Gradually add cauliflower, zucchini, bell pepper and ginger. Stir in garlic clove whole and then remove.
4. Massage vegetables by hand until soft or flexible.
5. Stir in vegetable broth, coconut milk and spices.
6. Loosely fold in mushrooms, tomatoes, finely chopped cilantro or parsley and serve on warmed plates with cauliflower rice.

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CAULIFLOWER RICE

INGREDIENTS

• 1 cauliflower
• 1 cup cashews
• 1 tablespoon yeast flakes
• 1 pinch of crystal or rock salt

PREPARATION

Process all ingredients in food processor to a rice-like consistency.

Indian coconut curry served on califlower rice

How to survive the winter without warm food?

Many believe that if you don’t eat something warm in winter, you’ll freeze. But this is not the case at all. In truth, it’s not the temperature of the food that activates our metabolism and maintains our body heat, but the efficiency of the food.

Basic Winter Tips:

• It makes sense to eat little fruit in the cold season. The high water content in fruit is primarily responsible for the cooling effect. Melons, tomatoes and cucumbers, for example, tend to have a cooling effect.
• In winter, mineral-rich cabbage vegetables such as white, red and green cabbage are particularly important, as are root vegetables and nuts.
• Spices such as ginger, chili, curry, cinnamon, anise and cardamom have a warming effect.
• Don’t use vegetables and salads straight from the refrigerator, but at room temperature.
• Supplement your salad bowl with a warm cooked side dish, such as quinoa or sweet potato.
• Be creative and experiment with this recipe!

If you are interested in more details, we recommend you to read the article >> Feeling Cold in a Raw Food Diet.

For a relaxing afternoon we recommend Golden Milk.

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