Raw vegan recipes from chef Sati Faulks

Students display the Granola made out of rolled oats, nuts, honey during the Chef Sati Faulks cookery class for healthy breakfast at the 'Comptoir 102' restaurant in Dubai. Satish Kumar / The National

Last week, I watched raw, vegan chef Sati Faulks whip up these recipes in less than two hours at Comptoir 102, a healthy cafe in Dubai. Although he had a little help from Compotir 102’s resident chef Ammar Ali Pardawalla, Chef Faulks made it clear that healthy eating doesn’t need to take a lot of time. I loved each of these recipes; and they’re so healthy that I had zero guilt when I went back for more. You’ll need a high-quality blender or juicer and you’ll also need to hit up a health food store to pick up some of the ingredients. I found everything (save for the Himalayan pink salt, which I simply omitted) between one health food store and a traditional hypermarket.

Carrot/Coconut/Lime Juice

Ingredients

1 cup carrot juice

1 cup young coconut water

1 lime

A few leaves of fresh herbs (coriander, dill or mint)

Method

Juice (well-washed) carrots through juicing machine (cold-pressed juicer preferred).

Hammer into young coconut with large nail or knife sharpening ‘steel’ to access coconut water.

Juice lime.

Fresh herbs can be added in whole leaves, juiced with carrots or chopped.

Save pulp of carrot for cake, veggie burger or salad mix.

Mix and enjoy.

Sprouted Buckwheat Granola with Almond Milk and Fresh Fruit

Ingredients for Granola

2 cups buckwheat (soaked overnight, rinsed well)

1/2 cup almonds (soaked and rinsed)

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

2 tbsp chia seeds (high in omega-3 fatty acids)

2 cups fresh fruit (a mix of apple, mango, strawberries, etc.)

1/4 cup dates (pitted, add more for extra sweetness)

4 tbsp dried goji berries

Pinch of mixed spices (cinnamon, ginger, nutmeg, etc.)

Pinch vanilla

Pinch Himalayan pink salt

Small bunch of fresh mint

Method

Add 1/2 cup fresh fruit and 1/4 cup dates to blender with vanilla, spices, salt and a bit of water or apple juice and blend (consistency should be smooth and a bit thick).

Dice remaining fruit into medium pieces and add to mixing bowl along with remaining ingredients and date purée.

Mix well, then lay out in sections on dehydrator sheets. “Cook” overnight at 42ºC.

Let cool and store in sanitised glass jars.

No dehydrator? Here’s an alternative: spread in pan greased with coconut oil and bake at 150ºC for one hour, mixing every 30 min. Don’t soak nuts or seeds beforehand.

Ingredients for Fresh Almond Milk

1½ cups almonds (soaked overnight)

3½ cups water

2 medjool dates (pitted)

Pinch Himalayan pink salt

Pinch vanilla bean

Method

Rinse and strain almonds, then add all ingredients to blender and mix.

Strain through cheesecloth or nut milk bag.

Refrigerate and mix well before serving.

Use leftover almond pulp for baking.

Ingredients for Fresh Fruit and Garnish

1 to 2 cups mixed seasonal fruit chopped (banana, peach, apple, mango, berries, whatever is best in

your area)

Several mint leaves (sliced thin or left whole)

Method

Add granola to bowl with fresh homemade almond milk. Add fresh fruit, mint and enjoy.

Raw Chocolate-Avocado Pudding

Ingredients

1 ripe avocado

2 to 3 tbsp raw cacao powder

1 tbsp coconut oil

2 tbsp water

3 to 5 medjool dates (pitted)

Pinch Himalayan pink salt

1/2 tsp vanilla bean

Method

Blend dates and water

Add remaining ingredients

Serve cold with fresh strawberries (optional)

Add local honey for extra sweetness