Cacao and Banana Mousse
Pecan and Coconut Fudge
Ingredients: 1/2 cup pecans, 1/2 cup coconut chips, 1 cup soft medjool dates, 1 dessert spoon cacao powder, 1 dessert spoon raw almond butter, 1 teaspoon of coconut nectar or raw honey, 1/4 teaspoon purple corn extract, 1/4 teaspoon He Shu Wu, 1 dessert spoon coconut oil,
Method: Blitz coconut chips to fine meal and remove 3/4 for rolling fudge at end, leave other 1/4 in blender. Add pecan and blitz then add remaining ingredients and blend until a dough ball is formed. Take out and with your hands roll into individual balls and roll in coconut. Please note you can leave the superfoods out if you cannot get these, although I recommend them and they can be purchased through You can also substitute these for any of your favourite combo superfoods too. Try experimenting with different nuts and seeds too.. Have fun!!
Ingredients: 1 Avocado, 1 frozen banana, 6 medjool dates, 1 teaspoon coconut nectar, coconut water.
Method: add all ingredients to blender adding enough coconut water to get the blender going.. Top with your favourites, maybe bee pollen, goji berries, longon fruit.. Enjoy in complete raw bliss!!
Ingredients:3 carrots, ¼ red onion, small bunch coriander, 1 tbsp. olive oil, 1 teaspoon tamari/liquid aminos, 1 -2 tbsp. raw tahini
Method: Chop carrots and add to blender with all other ingredients. Blitz until pureed and smooth. Enjoy with crudités or as a sauce over spiralized courgette noodles. Again mix up the herbs, experiment, explore, get creative..
Ingredients: 1 large bunch of fresh basil, 1/2 cup shelled hemp seeds, 2 cloves garlic, 1/4 red onion, 1 tablespoon tamari, 1 tablespoon apple cider vinegar, 1 tablespoon nutritional yeast flakes, 125ml of hemp oil
Method: Add all ingredients to blender and blitz until smooth add to your favourite seaweed noodles or courgette noodles.. Have a play with the herbs too, mint works well, equally parsley..
Carrot and Corriander Dip
Hemp and Basil Pesto
Raw Happy Recipes
Why not get creative in your own kitchen and have fun recreating some of my raw culinary delights at home.. Starting off with the basics doesn't mean you need loads of fancy equipment. A good blender such as an will enable you make lots of yummy and highly nutritious food for you and the whole family to enjoy.. Get blitzing lovely people.. :)
Fermented Mango, Lucuma and Mucuna
Ingredients for Base
100g Coconut chips100g Mulberries100g Buckwheaties100g Lucuma2 tbsp. Agave or Coconut Nectar2 tbsp. Coconut oil1/2 tsp. Vanilla Powder2 tbsp. WaterPinch of salt
Grind coconut chips, mulberries and buckwheaties to a flour in your processor or blender, then move to a bowl with lucuma and work with your fingertips to remove any lumps. Add remaining ingredients and mix well, add 2-3 tbsp of water to bind, not sloppy so just a little at a time. Press base firmly into your silicone mould or lined tin and set in the fridge whilst you make the topping.
1 Young Coconut Flesh and Water
10g Irish Moss- soaked for 12-24 hours and then removed from water
1 tbsp. Lecithin Granules
50ml Coconut Oil
Blend down the Irish moss with half the coconut water. Add all other ingredients apart from coconut oil and water and blend to thick smoothie consistency. Add remaining coconut water if needed and blend again. Finally add the oil and blend. Add on top of base and set in freezer until firm.