VEGETABLE LAKSA { SCOTT MATHIAS ACKNOWLEDGES LAKSA AS ONE OF HIS MOST FAVOURITE FLAVOURS AND TASTE COMBINATIONS. IT IS AN ASIAN INSPIRED SOUP EMBODYING THE TRUE ESSENCE OF THE ORIENT. } Contributor: Scott Mathias { INGREDIENTS } PASTE (WHICH CAN BE PRE-MADE AND STORED FOR UP TO FOUR WEEKS IN THE FRIDGE) 4 stalks lemongrass, crushed 1 dessertspoon chopped fresh ginger 1 large clove garlic 1–3 red chili, depending on your heat preference 3 teaspoons coconut oil 1 small kaffir lime leaf, deveined 1⁄4 teaspoon chopped galangal root 1 teaspoon coriander (cilantro), chopped 1 dessertspoon coconut nectar 60 g (2 oz)
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EASY RAW LASAGNE { AS A RAW FOOD CHEF AND DIGESTIVE HEALTH SPECIALIST SCOTT CONTINUES TO SHARE HIS JOURNEY AND ADVICE ON RAW VEGAN FOOD FOR THOSE SEEKING A VEGETARIAN OR VEGAN LIFESTYLE. } Contributor: Scott Mathias { INGREDIENTS } TOMATO SAUCE 2 large tomatoes 1⁄2 red capsicum (bell pepper) 125 g (4 oz) semi-dried tomatoes 1 large spring onion (scallion) 2 cloves of garlic 1⁄4 teaspoon dried Italian herbs, or fresh basil 2 dessertspoons macadamia oil 1 dessertspoon of lime juice salt and pepper, to taste   GARLIC CASHEW CREAM 250 g (8 oz) of raw cashews, soaked for 2–3
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