White chocolate and raspberry cheesecake

You need a 26cm springform cake tin for this

CRUST

1 cup almonds (I use whats left over form making almond milk)
1 cup coconut flakes
Around 15 dates, stones removed
pinch of salt
1 tablespoon coconut oil

Process ingredients to form 'dough', press into cake tin and leave in fridge to set.

TOPPING

3 cups soaked cashews
2 cups of almond or coconut milk (the solid bit at room temparature)
3/4 cup coconut sugar or agave syrup if you prefer
squeeze lemon
1 teaspoon of vanilla seeds
pinch of salt
2 tablespoons lecithin ( or if you prefer, just add an extra tablespoon of coconut oil)
2 tablespoons coconut oil
1 cup of cacao butter

Blend all ingredients until smooth, I started with the cacao butter in order to melt it as otherwise it doesn't combine well. Pour onto cake base to set.

Top with more raspberries and a raspbery sauce made from raspberries blended with 2 tablespoons coconut sugar and a squeeze of lime juice.

Mushroom miso soup

Serves 4

Marinated mushroom (make an hour or so ahead)
2 cups sliced shiitake mushrooms
2 tablespoons tamari

make sure all the mushrooms are covered or shake in a closed jar and allow to marinate for around 1 hour before.

SOUP

2 cups of almond or cashew or hemp milk
1 cup chopped brown or Portabello mushrooms
2 tablespoons chickpea miso or a mix of light and dark miso if you can't find
2 tablespoons brown rice vinegar
1 clove garlic, new shoot removed
1-2 tablespoons olive oil.

Blend all until smooth and creamy and top with marinated mushrooms and chives or the green part of spring onions and some sprouted seeds or beans.

Raw lasagne recipe..

This recipe for raw lasagne is adapted from one given by 'The raw chef', you can find his recipes on-line and a great channel on youtube. 

This recipe serves 4 or 5 portions;

CHEESE

1.5 cups raw cashews soaked for a few hours in water to soften
1 tablespoon lemon juice
2 tablespoons nutritional yeast (or if you cant get, a couple of teaspoons of tamari sauce)
1 tablespoon fresh parsley
pinch of pink salt
water to bring to correct consistency

Blend all adding water gradually to create a creamy cheese consistency.

MEAT

1/2 cup sunflower seeds soaked overnight and drained
1/2 cup sundried tomatoes soaked 1 or more hours before in water... drained
1/2 tablespoon of dark brown or barley miso sauce
1 teaspoon dried oregano
1 tablespoon tamari sauce
1 tablespoon olive oil

blend in food processor leaving slightly chunky.

TOMATO SAUCE

1 cup sundried tomatoes soaked 1 or more hours and then drained
2 soft dates or 1/2 tablespoon coconut sugar
1 clove garlic (middle shoot removed)
1 cup chopped fresh tomato
1/2 tablespoon dried mixed herbs
1 tablespoon olive oil
1 tablespoon lemon juice

Blend until smooth.

WILTED SPINACH

3 cups torn spinach
2 tablespoons dried oregano
1 teaspoon olive oil
squeeze of lemon
pinch of salt

Massage the spinach until wilted

PESTO

Because the sun dried tomatoes added so much flavour, I made a basil paste without seasoning to accompany the other elements. if you soak your sun dried tomatoes longer you can make a pesto this way; all i did on Saturday in the workshop was make a basil paste from basil leaves, garlic and a squeeze of lemon. 

Here is the 'normal' recipe though.

1 tightly packed cup of basil leaves
1/2 cup of your choice of nut or seed
1.5 tablespoons olive oil
1/2 clove garlic
squeeze of lemon 
pinch of salt

blend all ingredients except olive oil until smooth, slightly textured paste is created, then add oil and blend until combined.

COURGETTE PASTA

Use the Vegetable peeler to create strips of pasta, squeeze on a little lemon juice to help with discolouration. Allow for around 1/2 courgette per person, depending how hungry you are!

Raw buckwheat porridge.

I do this one so often at home now that it really is an intuitive recipe! However, I will try to be specific for reproductions sake! please adjust according to your own observations! if too thick add more water, too thin add more avocado or extra buckwheat.

1 cup of buckwheat soaked overnight and drained
1/2 avocado
water or nut milk to bring to the desired 'porridge' consistency
4 dates stones removed
tablespoon of raw honey, coconut sugar or sweetener you prefer.

Blend adding more of the milk or water to create the perfect consistency. Then add your toppings. we used: goji berries, white mulberries, cashews,coconut flakes, bee pollen, cacao nibs, cinnamon, vanilla seeds, banana, raspberries, strawberries... whatever you like!

Carrot, ginger and coconut soup

Makes 4-6 servings

Make 470ml of Carrot juice (or to save time buy enough organic, preferably cold pressed carrot juice from a bottle)

470ml of coconut milk (buy organic tinned or make your own from young coconuts)

60ml or 1/4 cup lime juice
2 teaspoons grated ginger or ginger juice
1/4 small avocado
1/2 teaspoon sea salt or pink salt
1/4 teaspoon cayenne pepper (or more depending on how spicy you like it!)
Fresh black pepper to taste
Chopped coriander to garnish

Put all ingredients except for the coriander into the blender until very smooth. If you prefer a thicker soup add more avocado. adjust seasonings as required. if you prefer the soup warmer you can blend for an extra minute or so to add heat. vanish with the coriander. Enjoy!!!

Raw Chilli 'non' Carne and Cauliflower rice.

This recipe is one favourite right now... Nicely spicy and somehow very comforting for a raw dish!

It was inspired by a recipe in the book 'Raw and simple' by Judita Wignall. 

Rice

Large Cauliflower, depending on how many people you are making for.
Handful of corriander
2-3 tablspoons of Umeboshi vinegar or just use sea salt to taste if you don't have the vinegar.

Process in the food processor until you reach a rice or cous-cous kind of consistency. Done!!

Chilli (serves 6 people)
Sauce:

235ml water
1/2 red pepper
3 tablespoons of ground sundried tomatoes, do this first in the machine to get them into smaller pieces.
2 tablespoons orange juice
2 dates, stones removed
1 tablespoon mixed chilli powder
1 tablespoon cold pressed olive oil
1/2 tablespoon raw cacao powder
1 teaspoon tamarind paste
1 teaspoon salt, sea salt or pink salt
1 small clove garlic
1/2 teaspoon onion powder
!/4 teaspoon cinnamon
1/4 teaspoon of cayenne

'Meat'

180g of soaked and rinsed sunflower seeds or walnuts.
2 teaspoons mixed chilli powder
1 teaspoon cumin
2 tablespoons tamari sauce.

Veggies

1 cup diced courgette
1 cup diced tomatoes
1 cup corn kernels
1 cup shredded carrot
1/4 cup diced white onion or shallot

Blend sauce in a liquidiser machine or high speed blender if you have. Use the food processor to make the meat and then stir all parts together in a large mixing bowl. You can leave the in the fridge overnight and the flavours will develop from the spices. I usually top with guacamole or a sour cream made from blended cashews, water, lemon juice and salt.

Raw mango cheesecake

The end of the summer draws in and a last nod to the sunshine is here with a raw Mango cheesecake...

Base

Wholegrain oat flour, 1 cup
Soaked  and rinsed almonds 1 cup
Dried coconut or desiccated coconut 1 cup
20 dates, stones removed (buy the ones that are not coated in glucose sugar)
pinch of himalayan pink salt or flor de sal
1 tablespoon of coconut oil

Blend in a food processor and press into a 26cm spring form cake tin.
Move base to fridge or freezer to set while you make the topping.

Topping.

3 packets of organic coconut cream, hard set not liquid cream.
2 ripe mangos, flesh
4 limes, juice.
Around 1/2 cup agave syrup or a mixture of Agave syrup and stevia or raw honey. Taste to check the amount... each mango is different and each person likes a different sweetness! Use your palate to determine how much sweetener you like.
Pinch of salt
2 tablespoons of coconut oil.

Blend and check sweetness. Pour into base and set in the fridge for a few hours. decorate with Goji berries, mango chunks, kiwi fruit, berries, seeds... whatever you like!