Raw Pad Thai Salad (Vegan & Gluten Free)
Yield: 2 Servings
· 1-2 courgettes, cut into thin slices or spiralised
· 2 carrots, cut into thin slices or spiralised
· 4 cups spinach, chopped
· 1 spring onion, chopped
· 1/2 cup shelled edamame (thawed if frozen) or peas
· 2 Tbsp. chopped nuts of your choice (I like cashews)
For the dressing
· Juice of 1 lime (can substitute lemon)
· 1 clove garlic, finely chopped
· 2 Tbsp. nut butter of your choice
· 1 Tbsp. +1 tsp. gluten-free tamari (or soy sauce if gluten isn't a concern)
· optional: 1 tsp. maple syrup or sweetener of your choice
1. Combine all dressing ingredients together in a small bowl.
2. In a large bowl, combine courgettes, carrots, spinach, onion and edamame. Add dressing and mix thoroughly.
3. Transfer to plates and top with chopped nuts.
Glorious Green Juice
It’s high in vitamin C, the lemon helps to improve the absorption of the non-heme iron in spinach and the bromelain from the pineapple may ease arthritis, prevent some types of cancer, atherosclerosis and it may also help to prevent and treat cardiovascular diseases due to its ability to inhibit Fibrinogen, the chemical that can cause the abnormal blood clotting that underlies most cardiovascular diseases.
- 1 large bunch of spinach (about 340g)
- ¼ of a pineapple or 2 cups of fresh or frozen pineapple
- 1 lemon, peeled
- 3 Inch Broccoli stalk
- 1/2 Cucumber
- 1 inch Ginger
- 2 Stalks Celery
1. Wash all ingredients well.
2. Peel the lemon and remove the rind from the pineapple.
3. Cut all produce to fit through juicer, juice and enjoy!
Warm Kale & Quinoa Salad
- 4 cups of kale, removed from stem and rinsed
- 2 tsp coconut oil
- 1 cup of cooked quinoa (see cooking directions below)
- 1 Tbs tahini
- 1 Tbs tamari (or soy sauce if not gluten-free)
- Juice of half a lemon
- 1 avocado, sliced
- Salt and pepper to taste
- Optional: 1 tsp agave (some people like to add a tiny bit of sweetness)
To prepare the dressing, mix together tahini, tamari, lemon juice and agave (if using) in a small bowl or cup.
Heat coconut oil in a pan on the stove. Add kale and sauté for 1 to 2 minutes, until kale begins to wilt. Add quinoa and stir until warm.
Mix in dressing, then transfer to plates. Top with avocado, sprinkle with salt and pepper and enjoy!
HOT TIP! How to prepare delicious, fluffy quinoa
Rinse 1 cup of dry quinoa with a fine-mesh strainer. Heat a drop of coconut oil in saucepan. Add quinoa to saucepan and toast for a minute or two. (This adds a slightly nutty flavor.)
Add two cups of vegetable broth and bring to a boil. Simmer for 15 minutes with the lid on, then turn heat off and let quinoa sit covered for 5 to 10 minutes. Serve right away or store in an airtight container in the refrigerator.
Raw Chocolate Recipe
- Glass Bowl
- Measuring Spoons
- Metal Balloon Whisk
- Moulds (ice cube tray, plastic or silicone chocolate moulds, mini cupcake cases)
- 50g Raw Cacao Butter or coconut butter (or half and half)
- 25g (3.5 tbsp) Raw Cacao Powder
- 8g (1 tbsp) Lucuma Powder
- 20ml (2 tbsp) Liquid Sugar (High Quality Maple Syrup, Agave nectar, Runny Honey)
- Tiny Pinch Himalayan Salt (brings out the flavour of the chocolate)
- Anything or nothing from the additional ingredients list
- Nuts and seeds – any and you can keep them whole of bash them up a bit
- Dried Fruit – ones that go really well with chocolate are goji berries, cherries, raisins
- Coconut – desiccate or chips
- Buckwheaties – sprouted and dehydrated buchwheat grains - gives a lovely crunch
- Cacao Nibs – broken cacao beans, nice crunch and bitter chocolate flavour
Essential Oils – for flavour, only use a couple of drops. Nice ones are peppermint, orange, lemon, lime, rose, geranium, nutmeg, cinnamon, lavender
Natural Flavour Extracts – vanilla, coconut, strawberry, almond, cherry
- Superfoods – green powders (spirulina, chlorella, wheatgrass powder), probiotic powder, maca power etc.
Grate the cacao butter into a glass bowl that will sit nicely over a small saucepan. Put some boiling water in the saucepan and sit the bowel on top. There’s no need to keep the pan on the heat – we don’t want to heat the butter any more than necessary to melt it. It will melt just sitting over the building water. Once the butter has melted whisk in the maple syrup and then the powders and salt. Make sure it is whisked together thoroughly as you don’t want the sugar sinking to the bottom. Then you can add in superfood powders and flavourings etc if you are using them and whisk again. If you are adding nuts/seeds/buchwheaties/dried fruit it’s nice to put them directly into the moulds then pour your chocolate mixture on top. You can either transfer the chocolate to a jug and then pour into the moulds or just use a spoon. Then fill yours moulds (don’t over fill them) put them in the freezer for 20 – 30 mins to set. Then keep in the fridge. In the fridge the chocolate will last up to one month (but you’ll have eaten it way before this). Recipe fills one average mould. So feel free to double or triple the quantities to make more.
Yield: Approx 20
· 1 cup medjool dates
· 1/2 cup raw cashews (can use other nuts and/or seeds)
· 1/4 cup maca powder (optional – but excellent energy source)
· 2 tbsp cacao powder (plus extra for dusting/rolling or desiccated coconut)
· 1/4 cup cacao nibs
· 2 tbsp chia seeds or desiccated coconut (chia better a balancing blood sugar)
· 1-2 tbsp cold water or orange juice or lemon juice
1. In food processor, process cashews/seeds until a finely chopped sticky
2. Add in cacao powder/maca powder and mix until blended.
3. Add chopped dates, cacao nibs, chia seeds and 1-2 tbsp water and mix until a combined sticky mixture. Should form a doughy ball.
4. Form into little balls and dust with cacao powder or desiccated coconut to shape into smooth round balls. (Note: this is really messy - hence the extra cacao).