Tag Archives: raw vegan.

Nutrient dense

The easiest way to the get the good stuff into my kids is via smoothies.  Nut milks are a great way of balancing out the fruit and keeping their tummies full.  Chia seeds will give them fibre, protein, omega 3 EFA’s, calcium, iron and magnesium.  I have recently discovered the goodness of camu powder.  It is a Peruvian super food which is rich in vitamin C and amino acids.  You purchase it and many other super foods at http://www.iherb.com?rcode=ZNZ931.

Just be sure to make enough for yourself



Mint Chocolate and Caramel Swirl

Mint Chocolate and Carmel Swirl

I’ve made a variation of this before which you can find here http://rawkiwi.org/2014/02/28/caramel-chocolate-bites/

For the chocolate section I used 1/2 teaspoon of alcohol free peppermint essence instead of vanilla. For a different effect I used a tooth pick to mix small spoonfuls of caramel through the chocolate base. The caramel is seriously good. Full of fat but really good.



If you are looking to add even more sweetness to your day, this should hit the spot.


1 ripe pineapple.

3 celery sticks.

1 cucumber.


Raw Vegan Mini Blueberry Cheesecakes

Raw Vegan Mini Blueberry Cheesecakes

I made these for the first time today. I made 10 but in hindsight, I should of made less in order to have a thicker base. I used paper cupcake cups and put them in a muffin tin to help keep the shape.

For the Crust

1 cup almonds

1 cup pitted, organic medjool dates

For the Filling

3 cups blueberries

2 teaspoons of acai berry powder (optional)

1 1/2 cups cashews

1/2 cup pure maple syrup

2 tablespoons fresh organic apple juice

2 teaspoons ground organic cinnamon

1/2 teaspoon pure vanilla extract

Pinch of celtic salt

6 tablespoons melted cacao butter

Instructions: For the Crust
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into your cups. Set aside…

Instructions: For the Filling
1. Combine all the ingredients except the cacao butter,and blend really well – until completely smooth.
2. Add the butter and blend again.
3. Pour the mixture over the crust(s)
4. Chill in the freezer until firm.
5. Garnish with blueberries, nibs or something you love.

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

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.