Pumpkin Spinach salad
Servings: 4 people
Preparation time: 25 minutes
1 bag organic spinach
500g peeled and diced organic pumpkin
50g goat cheese
50g pine nuts
¼ cup organic olive oil
1/8 cup organic balsamic vinegar
½ tsp Celtic sea salt
- Roast the diced pumpkin in 180-degree oven until cooked and slightly crispy around the edges, set to cool.
- In a large bawl mix the clean spinach leaves with the cooled pumpkin and crumb the goat cheese on top.
- In a small frying pan roast the pine nuts in a little bit of organic olive oil until nice and golden, sprinkle over salad.
- In a small clean empty jar mix the dressing ingredient and sprinkle over salad before serving.
Almond & Rice Protein balls
Servings: 15 balls
Preparation: 20 mins
50g of protein powder
150g raw almonds
16 pitted dates
½ tsp ground cinnamon
2 tbsps sesame seeds
1-2 tbsps water (more if required)
1½ tbsps raw cacao powder
1½ tsps vanilla extract
½ cup shredded coconut for rolling balls in
- Blend almonds in a food processor until finely ground
- Add all other ingredients, except coconut(half of water first). Mix until it starts to come together. Add the rest of the water if the mixture is too dry.
- Using a tablespoon, scoop mixture and shape into small balls.
- Coat it with shredded coconut.
- Store in an air tight container for up to 2 weeks in the fridge.
Raw Raspberry cheesecake
Preparation: 2 hours (to soak cashews) 6 hours to freeze
2 cups macadamia nuts, soaked overnight
12 pitted dates
1 teaspoon ground cinnamon
3 cups cashews, soaked for 2 hours
juice of one lemon
½ cup of rice malt syrup
½ cup of coconut oil melted
1 vanilla bean, seeds scraped
¼ teaspoon sea salt
1x300g packet of frozen raspberries, slightly thawed
¼ cup raw cacao nibs for garnish
- Place macadamias, 10 dates and the cinnamon in a food processor & mix well until wet crumb is formed.
- Line the a 20cm round tin with baking paper, pour mixture into tin and press down firmly to flatten it, put in fridge to chill until firm.
- To get the fake cheese mixture sorted, start by blending the soaked cashews, lemon juice, rice malt syrup, coconut oil, vanilla bean, and salt in food processor. It should take 5 minutes to become smooth and fluffy and free of lumps.
- Pour the mixture in to the cake tin on top of base.
- Finally get started on the raspberry layer, put berries & 2 remaining dates into the food processor and blend until smooth. You may add little bit of water if needed.
- Pour the mixture into the cake tin to form the last layer and freeze for 4 hours or overnight. It is best served slightly thawed.
Lemon Bliss Balls
Preparation Time: 20 minutes
Serving: 20 balls
1 cup raw organic almonds soaked overnight
1 Cup organic raw cashews soaked for 2 hours
1 Cup organic desiccated coconut
4 Tbs chia seeds
2 Cups organic megjool dates
Zest of 1-2 large organic lemons
Juice of 2-3 organic lemons
- Blend nuts, coconut, chia seeds and lemon zest in blender until fine.
- Add dates and lemon juice and mix until everything is well combined.
- Roll into bite-size balls and roll in extra-desiccated coconut.
- Keep in fridge for up to 2-3 weeks in an air tight container.
Raw Choc Berry Bites
Preparation time: 15 minutes
½ cup LSA
½ cup shredded coconut
¼ cup sweet cacao nibs
¼ cup raw almond soaked and chopped
1 TBS raw cacao
120g dried sour cherries around ¾ cup chopped
½ cup unhulled tahini
½ cup organic raw honey
sesame seeds for coating
- Combine all ingredients in a food processor except the sesame seeds and process until all mixed together to form a coarse mixture.
- Roll into balls and roll in sesame seeds.
Vegan Peppermint Slice
Preparation time: 30 minutes (+ 13 hours standing and setting time) cooking 15 minutes.
Serving: 24 pieces
Base of slice:
1 Tbs white quinoa
2 ½ tbs coconut oil
1 cup rolled oats
2 tbs raw cacao powder
100g fresh dates pitted and chopped
2 cups raw cashews
140ml can of coconut milk
100g (¼ cup) rice malt syrup
20g (¼ cup) desiccated coconut
2 tbs coconut oil
2 tbs peppermint extract
50g (½ cup) raw cacao powder sifted
185g (½ cup) rice malt syrup
110g (½ cup) coconut oil
- For the peppermint filling,place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 4 hours. Drain well.
- Preheat oven to 180o C/160o C fan forced.
- Line a 16x26cm slice pan with baking paper.
- Toss quinoa and 1tsp melted coconut oil together in a bowl.
- Spread the oats and the quinoa mixture over prepared tray.
- Bake stirring half way for 8-10 minutes or until golden. Cool completely.
- Process the oat mixture and cacao in a food processer until coarsely chopped.
- Add dates and remaining coconut oil. Process until well combined and a sticky mixture forms.
- Press into prepared pan. Place in the fridge for 1 hour or until firm.
- Process cashews in the food processer until smooth. Add 2tbs thick coconut milk from the top of the can 9reserve remainder for another use).
- Add syrup, desiccated coconut, coconut oil and extract. Process well, scraping the sides, until well combined.
- Spread over oat base and use spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
- For the chocolate topping, place ingredients in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly for 4 minutes or until mixture thickens and comes together.
- Pour topping over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to se. cut slices into 24 squares.