pumpkin seed cream marinade – easy everyday raw vegan recipe




Most of the time when I make my own lunch or our seasonal salads at the cafe, inspiration comes from the produce. One sunday I spotted a romanesco I had to make that into my lunch.

Romanesco…. what are they? It is a beautifully shaped vegetable that look between broccoli and cauliflower. It tastes closer to cauliflower though a litre nuttier. This Cruciferous vegetable is highly nutritious like its family, broccoli, kale, cabbage etc.

After blending the marinade toss with chopped romanesco (or cauliflower works just fine) and either eat them as it is or pop them in a dehydrator to soften. Even if you are not into eating raw cruciferous vegetables like this use this cream to marinade your favourite steamed vegetables.

The quantity of garlic and cayenne pepper is pretty forgiving. Adjust as you need.


Pumpkin seed cream marinade

3/4 cup water

1/2 cup pumpkin seed, activated

1 tsp salt

1/4 tsp cayenne pepper

2 tbs vinegar (I used coconut vinegar here but apple cider vinegar works fine)

1/2 – 1 clove garlic

Blend all the ingredients together till smooth

About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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