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Lemon Cashew Cream Tarts

Lemon Cashew Cream Tarts

Lemon Cashew Cream Tarts – – For the Cashew Cream: soaked raw cashews, water, maple syrup or yacon syrup, pinch Himalayan salt, raw coconut oil, vanilla bean powder or essence, juice of 1 lemon, Walnut Crust Ingredients: walnut pieces (or choice of nuts), dates, pinch…

Matcha tea tart

Matcha Green Tea Tart

Matcha Green Tea Tart – A delicious tart with an Asian twist provided by ginger and matcha green tea. Matcha tea has super levels of anti oxidants. – For the Base: cashews, coconut flakes, Medjool dates pitted ( if using other dates soak first), himalayan…

Mayonnaise- made with tofu photo

Mayonnaise- made with tofu

Mayonnaise- made with tofu – – firm tofu (or 12 ozs), olive oil, water, lemon juice, pinch of salt, paprika, mustard, Blend all ingredients together except the oil and water.; Turn blender to the lowest speed setting and gradually add the water and the oil,…

Poached Pears in Ginger

Poached Pears with Ginger

Poached Pears with Ginger – This recipe comes to us courtesy of Martha Stewart. The pears can be chilled overnight in their juices. – ripe, firm Bartlett or Comice pears, dry white wine, port or red wine, water, honey, fresh ginger, peeled and cut into…

Raw Golden Goji Chutney

Raw Golden Goji Chutney

Raw Golden Goji Chutney – – golden or incan berries, dried Goji berries, ginger, garlic (approximately 1 clove), parsley or coriander (depending on your taste), red onion, olive oil, jalapeno chili, himalayan salt, turmeric, maple syrup (depending on how sweet you like it), Soak the…

Raw Raspberry Tarts

Raw Raspberry Tarts

Raw Raspberry Tarts – A vegan raw raspberry tart recipe made from almonds, cashews, chia seeds, coconut oil, dates, and frozen raspberries. Make as individual small tarts or one big one. Give it a go – we promise you won’t be disappointed! – For the…

Beetroot Hummus

Roasted Beetroot Hummus

Roasted Beetroot Hummus – – chick peas (garbanzo beans), medium beets (beetroots), garlic- crushed, juice of 1 lemon, olive oil, ground cumin, tahini, Roast your beets with skins on for between 30 and 45 minutes at 170°C until they are just tender (the size will…