Busy Bee

I have been incredibly busy here at my desk setting up Raw by Design, soon to be launched in January next year – I just can’t wait. I have been developing some really exciting stuff to give to you and hopefully this will be ready soon. Setting up this business has not been an easy task and its been a huge learning curve, especially juggling it with another part time job as a University lecturer, which I have to confess has been a whole lot of fun. Right now the students have handed in their first assignments and I have been busy marking all their work.

Just a little bit of insight to what Raw by Design will be offering - this will be a unique interior design service based around the raw food diet. This is an exclusive service offering professional support in the home and within commercial food outlets. The former suits those wanting to refurbish their kitchen to fit this lifestyle. The later is for restaurant and café owners who want to introduce raw food on their menu or open up their own exclusive raw food outlet. Further details will be revealed in the near future.

I’m currently talking to a graphic designer who I hope will be helping me put together the branding and website for Raw by Design. Will keep you posted on this. This is one area I cannot wait to see developed.

For the time being I thought I would share with you my Cabbage and Sweet-corn salad with Sundried Tomato and Sweet Pepper Dressing just to wet your appetite. The cabbage is inexpensive and is widely available throughout the year. It is full of Vitamin C and K, includes the vital Omega 3 fatty acids, Folic Acid, Calcium, Vitamin B1 and 2, Vitamin A, Protein, Magnesium and importantly very low in calories.











Cabbage and Carrot Salad
1 white cabbage
1 sweet red pepper
2 medium-large carrots
1 sweet corn cob
1 cup of green peas or green beans finely chopped
3-4 spring onions finely sliced
10 olives (or more) with stones removed and chopped.

1. Roughly chop the white cabbage and carrots to a size that will fit in through the top mouth of a food processor. Using the shredding disk in the food processor, shred together the white cabbage and carrots. If you do not have a shedder you can either grate the cabbage and carrots using a hand held grater or finely chop the cabbage.

2. Carefully remove the sweet corn kernels from the cob using a knife. This can be done, by holding the cob upright on its end on a plate or in a bowl. Holding the cob steady, use a sharp knife and strip away the kernels by making long downward strokes down on the cob. This separates the kernels from the cob. This can be a bit tricky at first as the corncob may slip. You may want to place a clean tea towel between the end of the corncob and work surface. Some kernels may go flying all over the place and might get a bit messy – all part of the fun.

3. Place the shredded cabbage and carrots in a large bowl and mix in the corn kernels and remaining ingredients. Mix well and serve onto a plate with the dressing.

Note: This salad can be served with the Sundried Tomato and Sweet Pepper dressing below or with another favourite dressing of your choice.











Sundried Tomato and Sweet Pepper Dressing
2 x courgettes
½ cup of fresh lemon juice
4 tablespoons of flaxseed oil
4 tablespoons of agave nectar
10 soaked sundried tomatoes
½ sweet pepper chopped
2 teaspoons of Italian seasoning
2 teaspoons of onion power
1 teaspoon of salt
1 small clove of garlic

1. Peel the outer skin of the courgettes using a peeler. Roughly chop courgettes and place in a high-powered blender.

2. Add the remaining ingredients to the blender and blend until smooth. You may need to add a little water if the consistency is too thick. It should have a consistency like a smooth creamy dressing.

3. Place in a dish and decorate with either a sprinkling of chilli or tomato powder and basil leaves. Serve with salad.

Enjoy!