Macamato dressing

1/3C sunflower seeds, soaked
1/2C sun-dried tomatoes, soaked (reserve water)
1-2T maca (to taste)
1T miso
1 lemon, peeled
1-2T flax oil (optional)
Water as needed to mix (use tomato soak water first)

Blend all together, adding enough water as needed to reach the consistency you want. All amounts are approximate. Delicious over a salad of greens.

Dandelion pesto

Dandelion leaves and flowers – as many as you like!
1/2 cup sunflower seeds, soaked
Juice of 1 lemon
1-2 cloves of garlic or pinch of asafoetida
1 tablespoon olive oil
Large handful of basil leaves
Pinch salt

Blend all together. Yummy and costs just a few pence!

Raw chocolate torte

2 cups pecans or hazelnuts
2 tablespoons agave
2 tablespoons coconut oil
pinch himalayan salt

2 large ripe avocados
1/2 cup cacao powder ) or use 1 cup cacao powder
1/2 cup carob powder )
1/4 cup agave
2 teaspoons vanilla extract
1 tablespoon coconut oil

Process the base ingredients until they stick together and then press into a tin. Place in the ‘fridge to set.

Process the filling ingredients together until well mixed. Vary the amount of agave to taste.

It is best to eat this straight away!

Raw chocolate recipe

1/4 cup melted coconut oil
1/2 cup raw cacao nibs
1/4 cup mesquite powder
2 tbsp raw cacao powder
1 tbsp raw agave syrup
1 1/2 tsp vanilla essence
pinch himalayan salt

First of all melt some coconut oil in a dehydrator or else over a bowl of warm water.
Grind the cacao nibs to a powder in a coffee grinder.
Mix all the dry ingredients together in a bowl.
Then pour in the coconut oil, agave and vanilla and stir together thoroughly.
Press into chocolate moulds or a dish and then place in the ‘fridge or freezer for an hour or so until the coconut oil is set.
Will keep for at least a week in the fridge and for a few months in the freezer.

My favourite green juice

1/2 head celery
1/2 cucumber
Small piece of ginger
Juice of 1 lemon

I have this juice every day – I find it goes specially well with raw chocolate (for easy to make raw chocolate then sign up for one of my workshops!). Use this as a base and add cabbage/spinach/chard/fresh mint – whatever is around!

Nut milk

1/3 cup nuts or seeds of your choice
1 cup pure water

Soak the nuts or seeds for a few hours or overnight. Rinse and drain and then blend with the water. Squeeze through a nut milk bag and there you go! Sweeten with a date, a small amount of agave or some stevia if you are used to the taste.


1 Comment

  1. Sarah said,

    November 26, 2008 at 10:01 pm

    Any workshops post 22nd November….
    I will keep checking out on your website..

    take care and thank you for the chat today about the RAW FOOD BIRTHDAY CAKE……..

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