Category Archives: Gourmet raw vegan

Blueberry Smoothie

Blueberry Smoothie

200 mls of almond milk
1 tablespoon of chia seeds
1 teaspoon of acai berry powder
1 teaspoon of maca powder
1 handful of baby spinach
1 cup of frozen blueberries
1-2 bananas

Optional
1 teaspoon of sunflower seeds
1 teaspoon of pumpkin seeds

Blend well and decorate with a few almonds and a sprinkle of cacao nibs.

Superfood Thickshake

Superfood Thickshake

This was a little decadence for a Sunday afternoon.

300 mls of almond milk
3 – 4 large frozen bananas
1 tspn of cacao powered
1 tspn of maca powder
1 tspn of acai berry powder

Whiz it up in your blender and pour into your favourite glass. Sprinkle with cacao nibs and pumpkin seeds.

Serves 2 but it’s so good you may want to keep it to yourself 🙂

Purple Power

Purple Power

Blend
2 bananas
1 cup of frozen boysenberries
1 teaspoon of maca
1 teaspoon of acai berry powder
1 teaspoon of cacao powder
Coco-lyte and 250 mls of water
Sprinkle with raw cacao nibs, sunflower and pumpkin seeds.

This is my favourite smoothie at the moment. For a creamy taste, replace the coco-lyte and water with nut milk.
Acai berry powder is chock full of nutrients and tastes amazing in smoothes. I drank it constantly during one of my pregnancies.

Raw Cookies

Raw Cookies

When I make cookies it’s usually because I need to do something with leftover pulp from making nut milk. I don’t usually follow a recipe, it’s more of a mash together and hope for the best type scenario. These ones turned out not too shabby and were gone within hours. Some of the kids finished them off for breakfast.

In your food processor add:
*Almond pulp from milk or you could use 1 1/2 cups of almond meal.

*1 cup of oat flour ( I grind my own from oats groats but you can just use a cup of rolled oats.)

*1/2 cup of hemp seeds.

*1 heaped tablespoon of raw cacao powder.

*1/2 cup of apple juice (more if you are using almond meal)

* 2 tablespoons of coconut nectar (you can use other suitable sweeteners like coconut palm sugar etc).

Process until it is mixed well and transfer to a bowl. Mix in 1 cup of organic sultanas and roll the mixture into little balls.

Don’t worry if the mixture is too wet and messy, it will just take longer in the dehydrator. Once they are on the dehydrator sheets, press down slightly. You will need to turn them after about 10 hours. Leave to dehydrator for around 18 hours, but they may not last that long 🙂

Raw Crackers

Raw Crackers

The juicer and dehydrator seem to be going the whole time this winter. It’s great to be able to make use of some of the juice pulp.

For these crackers you will need:
*1 cup of sunflower seeds (soaked for 2 hours)
*1 cup of pumpkin seeds (soaked for 2 hours)
*1 cup of LSA meal
*3 cloves of garlic
*1 onion
*2 Tablespoons of mixed herbs
*2-3 cups of juice pulp
*water

Put onion and garlic in a food processor and process.  Then add sunflower, pumpkin seeds, half the pulp and some water and mix well.
Gradually add the remaining pulp and herbs, adding enough water to get the correct consistency. You don’t want it to be too dry.
Transfer the mixture into a large bowl and stir in the LSA meal. Continue to add water until the mixture is suitable to spread on your dehydrator sheets.  I spread these ones quite thickly as it makes for a real nutty cracker. 😀
Cut into shapes and dehydrate for at least 24 hours.

Chocolate Bomb

Chocolate Bomb

*1/2 avocado
*2 ripe bananas
*2 tablespoons of raw cacao powder
*1 teaspoon of maca powder (optional)
*1 tablespoon of coconut palm sugar
*1/4 cup of brazil nut milk (you could also use cashew or almond etc)

Blend well, serve and sprinkle with cacao nibs.
If you wanted more of a summer desert use frozen bananas.

Nut Cheese

This is a very basic nut cheese but a great place to start.

More inspiration from Russell James.

Makes 2 small cheeses.

  • 2 cups cashews
  • 1 cup water
  • 1 teaspoon probiotics
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  3. Leave to culture for at least 24 but no longer than 48 hours.
  4. Once culturing is complete stir or process in the following ingredients:
  • 3/4 teaspoon salt
  • 2 teaspoons nutritional yeastImage
  1. Transfer the cheese to a ring mould.
  2. At this point you can either place in the refrigerator, still in the ring mould as it’s not as firm as macadamia cheese, for 24 hours and then remove the ring mould. Or you can place in the freezer to set harder for 1 to 2 hours and then remove the ring mould to place the whole thing in the dehydrator at 105 degrees for 24 hours to get a rind.

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Chocolate Fudge

Chocolate Fudge

1 cup date paste*
1 cup cacao powder
1⁄2 cup coconut butter
3⁄4 cup cacao butter, melted
Pinch salt
2 tablespoons hemp seed
2 tablespoons cacao nibs
2 teaspoons vanilla extract

*To make date paste, blend 1 cup soft dates (such as medjool) with 3⁄4 cup water.
Thoroughly combine all ingredients in a food processor. Remove from the food processor and transfer mixture to a square pan.
Sprinkle with the hemp seed.
Leave in the fridge to set for a few hours.

This recipe comes from my mentor The Raw Chef – Russell James. It is divine and tastes somewhat like solid mousse. It can definitely be tweaked but I wanted to start with the basic recipe.