Vegan Recipes in this order: Savoury, Sweet
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Cuban Style Yucca
Ingredients: 2 pounds yucca, peeled and sliced lengthwise 1/2 himalayan salt 1/4 cup olive oil 1/2 onion, diced 4 cloves garlic, minced 1/2 teaspoon fresh lemon juice Action: 1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate. 2. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately. This recipe inspired by All Recipes. |
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Yucca Fries
Ingredients: 6 to 8 garlic cloves 2 bay leaves 2 tablespoons salt 3 to 4 quarts water 1 1/2 pounds yuca (washe, peeled, and sliced into fries)vegetable oil for frying Action: 1. In a saucepan , combine garlic, bay leaves, salt, and water. 2. Bring the mixture to aboil. 3. Add the Yuca, reduce the heat to medium, and simmer until yuca is tender, but not sticky or falling apart, about 30 minutes. 4.Drain the yuca on paper towels. When cool enough to handle, pat the yuca dry. 5. In a fryer or deep skillet, heat the oil to 375 Fahrenheit. 6. Fry the yuca until golden, drain on paper towels, sprinkle with salt, and serve hot with This recipe inspired by Latin Food. |
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Pizza Adamonis
For the base 500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’ 2 avocados or 1/2c almond butter 1/4c olive oil 1/4c fresh basil 3 T of mixed herbs, basil, marjoram, oregano, rosemary, thyme (Italian seasoning) 1/2c sun-dried tomatoes 3T lemon juice 1/2t salt 3 medium tomatoes Action: 1. Grind all ingredients in a food processor until you have a paste consistency. 2.Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet. 3. Dehydrate for another 8 to 10 hours or until base is dry enough to hold together. For the caramelised onions: 5 large onions, sliced thinly (use a mandoline if you have one) 1c soft dates 1 T of agave 2T olive oil 1/4c water Action: 1. Blend all ingredients except the onions in a high-speed blender, until smooth. 2. In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered. 3. Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance. For the pesto: 2c basil 1/4c pine nuts 1T olive oil 1/4t salt 2t lemon juice Action: 1. Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto. For the tomato sauce: 10 basil leaves 1c sun-dried tomatoes 1c tomatoes 2t lemon juice 1/4 of a medium onion 1 soft date Action: Blend all ingredients in a high-power blender until smooth. For the cheese: 1c macadamias 1 1/2T lemon juice 1/4t salt 1/4c water 1T nutritional yeast Action: Grind all ingredients in a food processor until you have a fluffy consistency. To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza. This recipe thanks to The Raw Chef! |
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Pesto Stuffed Mushrooms
Ingredients 14 + button mushrooms, washed and stemmed Stuffing One cup walnuts 1/2 cup pine nuts 1/2 cup olive oil 2 cups basil 3 cloves garlic 1/2 teaspoon sea salt/Himalayan salt Action: 1.Place mushroom caps top side down on a plate. 2. Blend all stuffing ingredients in a food processor until smooth. 3. Scoop a small amount of stuffing into each mushroom cap. 4. Dehydrate at 105 degrees for 5-6 hours or until soft. 5. Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. This recipe by Raw Authentic Soul! Yum! |
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Veggie Cashew Curry
Ingredients: 500g basmati rice 2 large onions , halved and thinly sliced 4 tbsp olive oil thumb-size piece fresh root ginger , shredded 6 cinnamon sticks 6 green cardamom pods 3 star anise 250g diced potatoes 1 small cauliflower , cut into small florets 225g frozen peas 2 good pinches saffron Coconut oil , for greasing 100g of raw or roasted, salted cashews nuts (roast them yourself in the oven and sprinkle with Himalayan salt. 1 coconut (using the milk inside) Curry Paste (optional) 2 fresh green chilis, finely chopped (keep seeds for extra heat, if you like it hott!) 1 tbsp. finely chopped lemongrass 1 tsp. ground coriander 1 small shallot, finely chopped 1 garlic clove, finely chopped 1 tsp. galangal root (or ginger) 1 tsp. of freshly ground coriander seeds 1 tsp. of freshly ground caraway seeds A few ground peppercorns to taste 1 tsp. himalayan salt Garnish: Two onions , halved and very thinly sliced 3 tbsp olive oil good handful coriander Action: 1.Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins. 2. Make the curry paste by blending the ingredients (or using a mortal and pestle) until you have a paste. 3. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the coconut milk and peas with 1 tsp salt. 4. Mix the saffron and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and oil the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the saffron water mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook or cook now! 5. Heat oven to 180C/fan 160C/gas. Put the biryani (name of the dish) in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander. This recipe inspired by Good Food. |
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Zucchini Pasta Pesto
Ingredients: 3 medium zucchini, peeled 1 medium tomato, chopped 1 tablespoon extra-virgin olive oil 1 pinch sea salt 1 pinch fresh ground black peppercorns, plus more to taste 1 tablespoon raw pine nuts (to garnish) basil leaves (to garnish) You can add more lemon, garlic, or salt if you wish! Pesto: 2 cups packed fresh basil leaves 1 teaspoon minced garlic 1/2 cup pine nuts 1/4 cup extra-virgin olive oil Juice of 1-2 lemons or more 1 teaspoon sea salt 1 pinch fresh ground black pepper Action: 1. Cut zucchini into noodle shape or use a pasta cutter. 2. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper. 3. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture. 4. Gently toss the zucchini and tomato mixture with just enough pesto to coat. 5. Season with additional salt and pepper if desired. 6. Garnish with pine nuts and basil leaves and serve. This recipe thanks to Cilla! |
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Mango Avocado Salad
Ingredients: 2 ripe Mangoes, peeled, pitted and chopped 1 Large Avocado, peeled, pitted and chopped 1 lime – squeeze the juice from it 1 tangerine – squeeze the juice from it 2 Teaspoons Olive Oil 1 Tablespoon Cilantro Leaves 1 Tablespoon Black Sesame Seeds. This recipe created by G Living! |
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Green Salad
This salad is really your own creation so use as much and as little of each ingredient as you like. Ingredients: -1 avocado or more if you like! -1/2 a cucumber -green chili -a handful of baby spinach -a handful of green lettuce leafs -2 cloves of garlic -1 lime -a handful of green snap peas -a small bunch of coriander (cilantro) -1 spring onion stalk (shallots) Action: 1. Add spinach and lettuce to a bowl. 2. Chop avocado into squares and add to the bowl. 3. Top with snap peas and chopped cucumber. 4. Chop garlic, spring onion, chili and coriander into small pieces and add to the salad. 5. Squeeze lime juice over the entire salad. Mmm enjoy! |
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Guacamole Sprout Salad
Ingredients: -Mung beans -Alfalfa sprouts -Lentils -Chickpeas -1 avocado -1 tomato diced -A handful of fresh coriander (cilantro) -1 lemon -a pinch of Himalayan salt -1 clove of garlic crushed -1 spring onion diced -A dash of Cayene Pepper – optional -1/8th teaspoon ground cummin Action: 1. Make the guacamole first. Mash avocado and add the juice of the lemon, himalyan salt, garlic, onion, cayenne pepper, cummin and coriander in a bowl. 2. Mix all the sprouts in a bowl. 3. Smooth the guacamole mixture over the sprouts. Add tomatoes! Enjoy! |
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Chickpea Curry
Serves 4 Ingredients: -1 cup dried chickpeas (kabuli channa) -2 teaspoons salt -2 tablespoons of olive oil -2 large onions, finely chopped -2 teaspoons chopped garlic -2 teaspoons finely grated ginger -1 teaspoon turmeric -1 teaspoon Garam Masala -2 large ripe tomatoes, peeled and chopped -1 fresh green chilli, seeded and sliced -2 tablespoons chopped fresh mint or coriander (cilantro) - the juice of lemon to taste -1.5 cup of water (more if dry) Action: 1.Heat the oil in a heavy saucepan and fry the onions, garlic and ginger until golden. 2. Add the turmeric and fry for a few seconds, then add the garam masala, tomatoes, chilli and half the chopped mint or coriander. 3. Add the chickpeas stir and water, cover and simmer on low heat until the chickpeas are very tender and the tomatoes have cooked to a pure. (may be up to 40 minutes) 4. Add lemon juice to taste and sprinkle with the remaining fresh herbs. |
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Raw Tacos
Ingredients: Taco Shells -2 cups golden flax seeds (ground very fine) -1 cup brown flax seeds (ground very fine) -1 cup sprouted sunflower seeds -2 tbs. minced sweet onion -3 tsp. minced garlic (with the skin) -1 tsp. chili powder -1 tsp. cayenne powder -1 tsp. cumin powder -2 tbs. poppy seeds -Himalyan Salt to taste Action: 1. Mix everything in a food processor, and process till smooth, add water to make it more like a batter. 2. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105°F for 3-5 hours. 3. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. 4. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator, placing them on dehydrator shelves for another 10-12 hours or until crisp. Guacamole Salsa -1 avocado, diced -1 tbs. minced red onion -4 tbs. chopped fresh herbs (parsley, cilantro, marjoram) -1 tbs. lemon or lime juice -½ clove minced garlic -1 tsp. cayenne powder -1-2 pinch Himalayan Salt Action: 1. Combine everything together and put the avocado pit in the mixture to prevent oxidation. Creamy Cream Cheeze or Sour Cream -1 cup truly raw cashews (soaked for 4 hrs) -1/2 cup pine nuts -2 tbs. lemon juice -2 pinches of Himalayan salt -3/4 cup water or more if needed -4 tbs. of chopped fresh herbs (mint, basil, parsley, cilantro, etc.) Action: 1. Put everything in a high speed blender and blend till smooth and thick. Mango Salsa -2 ripe mangoes, peeled, and cut into 1/4 inch cubes -1 tbs. fresh hot pepper, minced(optional) -4 tbs. chopped cilantro -2 tbs. lime or lemon juice -1/2 tsp. Celtic sea salt -1 tbs. minced red onion Action: 1. Toss everything in a bowl and enjoy! “Refried Beans” -1 cup sprouted sunflower seeds -3 tbs. tahini (sesame seed butter) -1 clove fresh garlic (with skin attached) -2 tsp. lemon juice -3 tsp. minced sweet onion -2 tsp. chili powder or 1 tsp. cayenne -1 tsp. cumin powder -1-2 dates -Celtic sea salt to taste Action: 1. Put everything in a blender and blend till smooth. Add more salt or spices if necessary. To serve: Take the crisp taco shell and spoon 1-2 tbs. of the salsa or the “refried beans” into the shell. Eat right away. You can also add sliced tomatoes, cucumber, red bell pepper and lettuce to make the best taco ever! This recipe inspired by the Raw Food Guru. |
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Raw Lasagne
Ingredients: Walnut Meat Layer: 11⁄2c walnuts, soaked 1 hour or more 1c sun-dried tomatoes, soaked for 1 hour or more 2T dark/brown miso 2t dried oregano 2t dried sage 5T nama shoyu 1⁄2t cayenne pepper 2T olive oil 1T agave nectar 1t sea salt Grind all ingredients in a food processor, leaving the mixture slightly chunky. Tomato sauce: 11⁄2c sun dried tomatoes, soaked for 1 hour or more 2 soft dates 2 cloves garlic 2c tomato, seeded and chopped 11⁄2T dried oregano 1t salt or to taste (depending on how salty your s/d toms are) 3T olive oil 2T lemon juice Process in a food processor until smooth. Nut Cheese: 2c macadamias 1c pine nuts 2T lemon juice 2T nutritional yeast 2 yellow peppers 2T fresh parsley 1T fresh thyme 2t salt 1⁄2c water as needed Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved. Green pesto: 2c tightly packed basil leaves 3⁄4c pine nuts or walnuts 1⁄2c olive oil 1t salt 1 clove garlic 1T lemon juice Process all ingredients, leaving plenty of chunkines Spinach Layer: 6c torn spinach 3T olive oil 2t sea salt Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential. For the assembly: 5 medium Courgettes, cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes. Black pepper Action: 1. Line the base of your dish with a layer of the courgette strips that slightly overlap 2. On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips. 3. Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that. 4. Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions. 5.Garnish individual portions with black pepper and a sprig of basil. Tip: For slightly more impressive looking lasagna; build individual portions on the plate instead of assembling in a large dish. This recipe inspired by The Raw Chef |
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Curried Lentil Sprout Carrot Salad
Serves 2-4 Ingredients: -2 cups of lentil sprouts -olive oil -1 tspn cumin -1 tspn tumeric -a dash of cayenne pepper -2 grated carrots -a bunch of corriander (cilantro) -1 lemon Action: 1. In a bowl toss the lentil sprouts with cumin, tumeric, cayene pepper, lemon juice and a dash of olive oil until well coated in juices! 2. Add the grated carrots and corriander. Toos again - if it doesn't glisten of juices add more lemon and olive oil. 3. Serve! Add chopped sundried olives for a treat :) |
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Jamaican Red Beans & Rice
Serves many Ingredients: -2 cups uncooked rice -1 can red kidney beans -2 cloves garlic chopped -1 pepper or chilli -3 spring onions (green onions) -1 tablespoon fresh thyme -1 coconut - poke a hole and drain all liquid inside -2 cups water -himayalan salt and pepper to taste Action: 1. Put the rice and cooked beans in a heavy pot 2. Measure the coconut milk and add enough water to make 2 cups 3. Pour the coconut milk over the rice and beans 4. Add 2 cups of water 5. Break the onion in half and lay it on top of the coconut milk along with the thyme and pepper, do not stir 6. Bring the mixture to a boil and turn it down to low and cover the pot 7. Cook for 30-40 minutes before removing the thyme, pepper and onion 8. Season with salt and pepper to taste! |
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Raw Zucchini Pasta with Sauce
Serves 1 Ingredients: -1 Zucchini -2 tomatoes -handful of fresh basil (or dried) -handful of fresh oregano (or dried) -Any other of your favourite herbs! -1 spring onion -Dash of Himalayan salt -Dash olive oil - optional Action: 1. Cut zucchini with a pasta spiral or cut it into long fine strips 2. Blend tomatoes, basil, oregano, salt and olive oil in a blender or chop everything finely 3. Chop the spring onion 4. Pour sauce on zucchini pasta, add spring onions and serve! |
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Avocado Sweet & Spicy Salad
Serves 2 Ingredients: -2 Avocados -A bunch of lettuce -A bunch of kale -A bunch of baby spinach -2 cloves of garlic -1 small chunk of ginger -2 or 3 spring onion stems (green onion) -1 green chilli (if you like spicy) -2 dates (if you like sweet) -A bunch of coriander (cilantro) -A tablespoon of coriander seeds -1 cucumber, -2 limes -A dash of olive oil -A dash of himalayan salt -Brazil or walnuts optional Action: 1. Chop garlic, ginger, spring onion, chilli, dates, coriander (cilantro) and coriander seeds and add to a bowl. 2. Add the juice of the lime, a dash of olive oil and himalayan salt. Stir so the juices of each ingredient can soak each other up! 3. Chop cucumber and avocado in cubes. 4. Break the lettuce, kale and spinach with your hands. 5. Put the leafy greens in a serving bowl and add avocado and cucumber. 6. Pour the dressing over your salad. Add chunks of Brazil or walnuts if desired. 7. Enjoy your sweet and spice! |
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Mexican Beans & Rice
Serves 2-3 Ingredients: 1/2 red onion, diced 1/2 green pepper, diced 1 can (15 oz) pinto beans, drained 1 cup brown rice 5 tomatoes or 2 tbsp tomato paste 1/2 tsp cumin 1/4 tsp chili pepper coriander (cilantro), chopped wedge of lime Himalayan salt to taste avocado Action: 1. Saute onion in large skillet for a couple minutes until golden brown. 2. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavours meld. 3. Then fold in rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. 4. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional). |
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Spring Vegetable Stew
Serves 4 as a side dish, 2 as a main course Ingredients: -6-8 baby carrots -6-8 baby parsnips -6-8 baby turnips -6-8 baby onions -6 baby artichokes -himalayan salt and grind your own peppercorns -if you want it sweeter add a teaspoon of Agave Syrup -1 tablespoon chopped tarragon or basil -1 tablespoon chopped parsley Action: 1. Prepare veggies, leaving a few green tops on roots for colour. Cut each vegetable in 2 or 3 pieces so all the pieces are the same size. 2. Put them in a deep pan with water to amost cover. 3. Season with salt and pepper and agave syrup. Do not add lid. 4. Put artichokes cut side down in a smaller pan, add water to cover with a little salt and cover pan. 5. Simmer roots over medium heat uncovered tossing often 8-10 minutes. Then turn up to high and boil until they are tender and the water has evaporated. 5-8 minutes longer. 6. Simmer artichokes, covered, also until tender 15-20 minutes. 7. Drain artichokes and add roots. 8. To finish add fresh spices and whirl it all around in the pan. 9. Now taste! mmm mmm! |
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Roasted Sweet Potato, Capsicum & Baby Spinach Salad
This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010. Ingredients: -Sweet Potato -Capsicum -Onion -Mustard seeds -Honey -Avocado -Lemon Juice Action: -Cut up sweet potato into cubes & capsicum & onion around the same size – bake in oven until brown. ----Let them cool. -Make salad dressing with mustard seeds, honey & lemon juice. Mix sweet potato with spinach leaves and avo and add dressing -This can also be a raw recipe aswell – just don’t roast your veges & used carrot instead of sweet potato |
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Wedges with Avocado & Salsa
This recipe was created by Ashleigh Bevin who took on The Earth Diet in March 2010! Ingredients: -Potatoes -Avocado -Salsa - see Salsa recipe! -Olive Oil -Himalayan or Sea Salt Action: 1. Cut pototoes into wedges - boil them for about 5 mins. Bake in oven on 200 with olive oil & sea salt until crispy. 2. Add salsa & avo on top!!! |
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Hummus
This recipe was created by Ashleigh Bevin who took on The Earth Diet Challenge in March 2010. Ingredients: -Cooked chickpeas -Tahini -Lemon or lime juice -Himalayan salt -Olive oil -Garlic -Water Action: 1. Blend together!!! |
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Pumpkin Soup
This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010! Ingredients: (Can be raw or cooked) -Pumpkin -Onion -Garlic -Herbs -Curry Powder Action: 1. Cut up onion,garlic & herbs. 2. Fry in big pot - add curry powder. If youre making it raw, blend all ingredients and eat! 3. Cut up pumpkin and add to pot. Cook until pumpkin is a little soft around the edges. 4. Add water to cover all the pumpkin. Simmer until pumpkin is cooked. 5. Use hand blender, blender or food processor to turn into a soup consistency. Ready to eat! Or sip! |
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Guacamole
Ingredients: -4 Avocado -2 teaspoon lemon juice (use real whole lemons) -1 tomato finely chopped -1 clove garlic crushed -1/4 cup of onion finely chopped (I like spring onion) -1/8th teaspoon ground cummin -Dash of cayene pepper -A handful of fresh coriander (cilantro) Action: 1. Using a fork mash the avocado with the lemon juice and garlic. 2. Stir in the remaining ingredients and continue mashing with fork. 3. Garnish with carrot sticks or celery! |
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Spanish Rice & Beans with Avocado
Ingredients: 1/2 cup white or brown rice 1 cup chicken stock; boil a chicken carcus until you have stock (optional for vegetarians/vegans) 2 cups of cooked red kidney beans or 15oz (450gr) red kidney beans can 1/2 onion 2 cloves garlic 1 stalk celery 1 tbs olive oil 1 tsp paprika a handful of coriander (cilantro) Action: 1. Cook rice (in chicken stock optional) for 15 minutes, or until done (check package directions). 2. While rice cooks, thinly slice onion and celery. Mince garlic. Open, drain and rinse beans. Heat oil in a pot/pan over medium heat. 3. Add paprika, onions and celery and sauté until tender, 6 - 8 minutes. 4. Add garlic and sauté 2 minutes longer. Add beans and coriander. Heat through. 5. Cover and reduce heat to keep warm. 6. When rice is done, stir into beans. Add cubes of avocado and fresh coriander and serve! Mmm and I love to eat it with Sweet and Spicy Avocado Salad!!! |
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Basil Pesto:
Ingredients: 1cup Basil 1 cup Macadamias 1/4 cup Olive Oil 1 teaspoon of Himalayan Salt squeeze of lemon Action: Blend Macadamias and Basil in a food processor. Put into bowl and add Oil and Salt. Mix together and serve with celery sticks/carrot sticks. This recipe was created by The Earth Diet-ee Sarah Mae |
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Chickpea Maehem
Ingredients: 1 cup Chickpeas (soaked overnight and then cooked until soft) 2 tablespoons of Coconut Oil 1 teaspoon Himalayan Salt 2 tablespoons Agave 1/2 cup Coriander 1/4 cup Basil 1/4 cup Mint 1/4 cup Parsley 1/4 cup Lemon or Lime juice (1 lemon or lime) Action: Cut up all herbs and put in a bowl. Add chickpeas, Coconut Oil, Lemon/Lime Juice, Agave and Salt. Mash together until chickpeas are nice and mushy. This creates a zesty and sweet source of protein to mix with a salad or with veges. Or you can cook them like rissoles and serve with salad or veges. You can also add some chilli to give it some spice. I also like to make it act as the 'mince' in cabbage wraps. To make them you just put the mixture into a cabbage or spinach leaf and roll up like a wrap. Soooooo Yummmmmmy! This recipe was created by The Earth Diet-ee Sarah Mae |
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Avocado Pie
Base: -1 cup cashew nuts -1/2 cup macadamia nuts -1 tablespoon of water Action: Blend all ingredients in a blender or food processer until thoroughly mixed, leaving some texture to the nuts. Press into small round bowl, making your crust evenly thick around the outside of the bowl. ( Use a bowl supplier to the picture.) Filling: -1/2 avocado -1 garlic clove -1/4 cup chopped zucchini -1 teaspoon nutritional yeast -1 tomato -1/2 cup spinach leaves -5 basil leaves -pinch of himalayan salt -teaspoon of water Action: Place all ingredients in a blender and blend until smooth.Once thoroughly mixed, poor the mixture into the base. Place in the refrigerator for 20 to 45 mins to set. This recipe was created by Angelina Brown! |
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Prune Butter
Ingredients: 1 cup pitted prunes 1/3 cup boiling water Action: Process prunes in a food processor, gradually adding water until a smooth paste. Mixture will keep for up to 2 months in fridge. Good for: Use it like chutney on chicken. It goes well with celery sticks. Fill the groove in celery and sprinkle on crushed walnuts. |
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Banana Smoothie
This recipe was created by Ashleigh Bevin who took on the Earth Diet in March 2010: Ingredients: -oat milk or almond milk -honey or agave -cinamon -banannas |
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Raw Gingerbread Cookies
Ingredients: 1 cup shredded coconut 1 cup Ground walnuts 1/2 cup Ground flax seeds 1/2 tsp. Vanilla 1/4 tsp. Nutmeg 1/4 tsp. Cloves 1 Tbs. Cinnamon 1 Tbs. Shredded Ginger 10 dates Pinch of salt (Himalayan Salt) Action: 1. Put all of the ingredients into your food processor and mix, grind or mash until a gooey cookie consistency! 2. Form into cookies and leave to dehydrate for around ten hours. If you do not have a dehydrator make sure the temp doesn’t go above 116 – then it is cooked food. |
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Blueberry Kiwi Buckwheat Pancakes with Raspberry Sauce
Ingredients: Pancakes: -1/2 cup cashews -1/2 cup oats -1 cup of buckwheat -water Topping: -150g raspberries -2 kiwi fruit peeled and sliced -50g blueberries -Honey or agave syrup if desired -1 orange juiced and the peel grated Action: 1. In a blender mix the cashew nuts and oats to a flour consistency. 2. Add this mixture to the buckwheat flour and mix together. 3. Add ½ cup of water to start. Add more water if required to make a smooth wet consistency. Leave this pancake batter sit while you make the topping. 4. Place raspberries, orange zest and juice in a food processor and process until smooth. Add a little agave or honey if extra sweetness desired. This is your raspberry sauce, now let it sit while you make the pancakes. 5. Mix the kiwi fruit and blueberries. 6. In a fry pan heat olive oil or macadamia oil. Pour the pancake batter in the pan and flip when bubbles appear on one side. Use all your batter to cook lots of pancakes! 6. Lay one pancake on a plate, spoon half the fruit mixture over half, then fold the other half over. Pour the raspberry sauce over the pancakes. 7. Repeat the process with a second pancake. Transfer to a serving plate and pour over a little agave syrup or honey if desired extra sweetness! This recipe inspired by Morrisons! |
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Peanut Butter Cups
Ingredients 100g Raw Cacao Butter 2-6Tbs Raw Cacao Powder 1-3Tbs Agave Syrup (or more to taste) Organic and sustainably sourced peanut butter or blend your own peanuts and add water/coconut Action: 1. Melt 50g raw cacao butter on a low heat over a pan of boiling water. Once the cacao butter has melted, turn heat off and add the raw cacao powder (add the 2Tbs first and add a little more cacao powder if the mix it too runny). Whisk in the Agave syrup (you can add a bit more if you prefer a sweeter taste) and mix well. The consistency should be smooth and quite runny. 2. Spoon 2-3 teaspoons of the mix into mini baking cups (each about halfway full) and place in the freezer to set for 15-20 mins. 3. While the first layer is setting in the freezer, repeat Step 1 to make the top layer of raw chocolate 4. Once the chocolates have set, spoon in half a teaspoon of peanut butter into each baking cup, then top up with the second layer of the melted raw chocolate mixture. 5. Place in freezer for another 15-20 minutes. Take out when chocolate has set, peel off the baking cups and your Peanut Butter cups are ready to enjoy. Keep refrigerated if you can, unless you end up eating them all at once!!! This recipe is inspired by Choc Chic. |
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Mums Cheesecake
Serves 12 Ingredients: 2 cups macadamia nuts 1 1/2 cups cashews 1/2 cup pitted Medjool dates 1/4 cup dried coconut 6 Tbs. coconut oil, melted (gently warmed) 1/4 cup lime juice 1/4 cup raw agave nectar 1/2 sun-dried vanilla bean 3 cups mixed berries, such as blueberries and raspberries Action: 1.Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside. 2.Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust. 3.Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. 4.Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve. This raw cheesecake is named after my mum who loves cheesecake and inspired me to make it! Recipe inspired by Vegetarian Times. |
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Triple Layered Chocolate Nut Slab
This has 3 layers! 1st layer: -1 cup of brazil nuts -3/4 cup cacao powder -1 tablespoon agave Action: 1. Blend the ingredients with a dash of water so the mixture is a rich chocolately crumbly texture. Add more water if needed. Don't make this too sweet as the next 2 layers are quite sweet - this layer is the rich dark chocolate biscuit! 2. Press this mixture down into a pie dish, or round/square dish. Put in the freezer. 2nd layer: -1 cup of soaked almonds (soak almonds in water overnight - optional) -1 cup of oats -3/4 tablespoons of agave -water Action: -Mix all ingredients in a blender - add water as you go until you have a sticky sweet cookie dough type consistency. Add more agave if you like it sweeter! -Add this layer to the brazil nut biscuit layer of the slab. Put back in the freezer. 3rd layer: -1 creamy ripe avocado (make sure it is really ripe - otherwise you will taste green!) -4 tablespoons of cacao -2 tablespoons of agave Action: 1. In a bowl mash the avocado. 2. Stir in the agave and cacao. Add more agave or cacao if you want it more chocolately or sweeter. 3. Smooth this layer onto the slab. Put in the freezer or fridge to cool or eat it right away! |
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Chocolate Fruit & Almond Bark
Ingredients: 1/4 cup coconut butter(oil), melted 1/2 cup cacao butter, shaved and melted 1/4 cup shaved cacao paste, melted (optional - will firm up chocolate bar) 1/2 cup cacao powder (or add some carob powder to mix) 3 Tbsp maple syrup 1 Tbsp agave nectar or honey (optional) 1 tsp hazelnut extract (2 drop Medicine Flower Hazelnut) 1/2 tsp vanilla extract (or 1 drop Medicine Flower Vanilla) 1 tsp sunflower lecithin 1/4 cup raisins 1/8 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed Action: 1.Melt chocolate: Place shaved cacao butter and paste in a metal bowl, placed on top of a smaller bowl filled with hot water. Add coconut oil and whisk together. 2. While waiting, place nuts in zip lock bag on hard surface and smash with a mallet, creating uneven chunks of nuts. 3.Add maple syrup, agave nectar, and extracts to melted butters lecithin, and stir. (Keep on top of hot water while mixing) 4. Add smashed nuts, raisins, cherries and coconut. Stir until well coated. 5. Pour mixture onto a cookie sheet covered with parchment and spread about 1/4" thick. 6. Place in freezer to set. Remove from freezer and break into chunks. Store in freezer. Warning: This is NOT like M&Ms and it does melt in your hands if you don't get it into your mouth fast enough. Yummm...Oh yeah! "RAW"nchy chocolate! I eat it right out of the freezer (and then LICK. LICK, LICK!). For darker chocolate, use more cacao paste. For milk chocolate, use less cacao paste. Adding more cacao butter and/or paste, using less coconut oil will make this more solid. Feel free to experiment with extracts and combinations of these ingredients. Have fun and share your results. This recipe is by G Living! |
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Chocolate Wrapped Almond Delights Ingredients: 3/4 cup almonds 3/4 cup oats water 1 teaspoon vanilla extract or vanilla beans 2 tablespoons of cocao 1 tablespoons of agave Action: 1. Blend oats and almonds in a food processor/blender. 2. Put the almond meal in a bowl and add vanilla extract, a tablespoon of water to start, and the agave. 3. Mix to a cookie dough consistency. Add more water or more agave if needed. 4. In another bowl mix the cocao, a teaspoon of water and a teaspoon of agave. Mix until a smooth chocolate syrup. Add more of less water/agave depending on the taste. 5. Roll the almond meal in balls and roll in the chocolate syrup. 6. Set the balls in the fridge or freezer or eat them right up! |
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Mint Chocolate Tart
Ingredients: Crust: 1 cup almonds, ground 3/4 cup pitted, packed dates 1/4 cup cacao powder 1/4 cup cacao nibs 1teaspoon pure vanilla extract Action: 1. In a food processor, mix ingredients into a moist dough that presses together easily. Add 1-2 teaspoons water if needed. 2.Press the mixture into a 6" tart pan. Set aside. Filling: 2 1/2 cups cashews 1 cup lightly packed mint leaves 1 cup water 1/3 cup + 2 tablespoons agave 5-8 drops mint essential oil, or to taste 1 teaspoon pure vanilla extract Pinch of Himalayan salt 3 tablespoons cacao butter 2 tablespoons coconut oil Action: 1. In a blender, combine all but the butter and oil until smooth and creamy. Start with less mint essential oil, as it is very strong! 2. Now add the last 2 ingredients and blend to incorporate. Taste the mixture - add more mint oil if needed (or mint leaves). This recipe created by Sweetly Raw! |
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Raw Chocolate Peanut Butter Ice Cream
Ingredients: 1 3/4 cup cashews or pieces 1 3/4 cups purified water 1 cup maple syrup or agave syrup 2 tsp vanilla flavour 1/2 cup cocoa powder 1/2 cup of organic peanut butter (or blended peanuts with a tsp of coconut oil) Action: 1.Combine all ingredients (except for the peanut butter) in a blender. 2. Spoon in the peanut butter, mix it around the chocolate syrup. 3. Pour the mixture into ice cube trays or popsicle molds and freeze OR pour the whole mixture into an air tight container and freeze it like regular ice cream. |
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Breakfast Gumbo
Serves 1 Ingredients: 2 Lady Finger Bananas (or 1 large banana) 20-30mls fresh apple juice 1-2 teaspoons raw honey or agave nectar 1 tablespoon LSP (Linseed, Sunflower and Psyllium husk fibre mix) A handful of dried fruit and nuts of your preference ( I like chopped walnuts, pepitas, sunflower seeds and raisins) 1 cup frozen or fresh raspberries Action: 1. Mash bananas and whisk in apple juice with a fork. 2. Add in LSP and mix. 3. Add honey, dried fruit and nuts and mix again. 4. Add raspberries, sprinkle some nuts and enjoy! This recipe was created by the beautiful Jiveny Blair-West! |
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Chocolate Mud Balls Ingredients: -1/2 cup cocao powder -1/3 cup of blended brazil nuts -1/3 cup of blended almonds -3-4 tablespoons water (boiled) -2-3 tablespoons agave -1/2 cup of coconut oil -1 a large avocado -another ¼ cup of cocao powder Action: 1. Add ½ cocao powder, blended nuts, water, ½ the avocado and agave syrup to bowl and stir. Add more water if needed for a cake consistency. If you use boiled water the chocolate becomes a sticky consistency which is what gives it the ‘mud’ affect after it has been chilled. (I like to boil mint in my water and then you have left over water for a mint tea to go with your balls!) 2. Roll into balls and put in a container and into the freezer. Allow them to sit for a couple of hours. 3. Next blend the coconut oil, ¼ cup of cocao powder, ½ the avocado, and 1 tablespoon of agave syrup into a blender. This is your chocolate coating so make sure it is smooth. Add more water or coconut oil if needed. 4. Take out the frozen balls and coat them in the smooth chocolate coating. 5. Put the balls back into the freezer and allow the coating to harden. The middle will always remain a soft mud chocolate consistency! Yum! |
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Raw Mint Chocolate Brownie
Ingredients: -1 cup almonds, soaked overnight -1 cup cashews, soaked overnight -3/4 cup raw cacao powder -1 cup chopped dates -20-25 mint leaves -1/8 teaspoon sea salt -1/4 cup maple syrup Action: 1. Combine nuts, mint, dates, cacao and salt in a food processor until the mixture is well combined. 2. Slowly add up to 1/4 cup maple through the top of the processor while it is running. Stop adding maple when the consistency resembles brownie dough. 3. Press the mixture into an 8×8 glass pan. Frost and refrigerate until you are ready to serve them. Raw Creamy Fudge Frosting -1/4 cup raw cocao powder -2 ripe avocados -3/4 cup agave nectar -3 tablespoons coconut oil -1 tablespoon vanilla -dash sea salt Action: 1. Combine all ingredients in the blender until creamy, fluffy and smooth. 2. Spread on the brownies. If you have any left over try eating it as a pudding with some sliced bananas with slivered almonds. It is especially good this way when it is warm out of the belnder! Hard to believe it is RAW! This recipe is part of The Delicious Revolution! |
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Raw Chocolate Ice Cream
Serves 6 Ingredients: -4 Tbsps chocolate cocao -16 Medjool dates -600 ml of pure water -4 cups of cashews OR 4 Tbsps raw cashew butter Action: 1.Blend the cashews (or cashew butter) with the water to create cashew milk. 2.Add in remaining ingredients and blend well. 3.Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. 4.When your ice-cream is ready, serve mmmmmmm! |
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Raw Donuts
Ingredients: -3 cups small pie pumpkin, peeled and chopped -4 apples juiced -1/2 cup Coconut Flour -1/2 cup Raw Cashews, ground to coarse powder -1/4 cup Coconut Oil, melted -1/4 cup Original Coconut Creme, -1/4 cup honey or liquid sweetener of choice -2 tsp. cinnamon -1 tsp. nutmeg Action: 1. Add pumpkin and apple juice to high powered blender and blend until smooth. 2. Add this and remaining ingredients to a mixing bowl and mix until well combined. A soft and fluffy dough should be the result. Carefully shape into donuts or donut holes, trying not to compress too much. 3. Place onto non-stick dehydrator sheets. Dehydrate at 115 degrees for 2 to 3 hours until dry enough to place on screens. Dehydrate for another 8 to 10 hours. Donuts should be lightly crispy on the outside and moist on the inside. Glaze: -1/4 cup Coconut Oil, melted -1/4 cup honey or liquid sweetener of choice -1/4 cup Lucuma Vanilla Coconut Creme, melted Action: -Mix ingredients in a bowl. They will separate a bit so mix quickly and pour over cooled donuts for a glazed effect. For more of a frosting allow the glaze to solidify a little and then mix, carefully spreading over the donuts. -These are best eaten right away, just like the old-fashioned fried ones! Recipe by Vivapura! |
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Melon Fruit Cup
Ingredients: -1 small honeydew melon -1/2 dragon fruit (with white flesh) -1 kiwi fruit -1 small papaya -3 tbsp papaya juice squeezed from your papaya -1 tbsp fresh mint, finely chopped -1 tsp lime juice from a fresh lime -If the fruit isn’t sweet enough for you drizzle agave syrup or honey Action: 1. Cut the melon in half lengthways. Remove the seeds and pulp, & discard. 2. Carefully, cut away the flesh, trying to avoid the bitter edge close to the rind. Cube the melon flesh & place in a mixing bowl. 3. Peel the dragon fruit and cut into cubes the same size as the melon and add to the mixing bowl. 4. Peel and cube the papaya and the kiwi fruit, add them to the mixing bowl with the rest of the fruit. 5. Mix the finely chopped mint with the fruit juices and then pour the the mixture over the cubed fruits & mix well, being careful not to break any of the cubes. 6. Share the fruit salad between the two melon boats. Drizzle with honey or agave if necessary & decorate with a sprig of mint. Refresh! This recipe inspired by Day Recipe! |
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Raw Brazil Nut Truffle Balls
Makes 20 truffle balls Ingredients: -1 cup brazil nuts, ground to flour -½ cup coconut flour -½ cup organic dried, unsulfured apricots, chopped, or dry the fruit yourself. Other dried fruits like blueberries, pears, papaya or pineapple would make great stand-ins. -¼ cup fresh grated or organic unsweetened shredded coconut -1/3 cup agave -1 teaspoon vanilla extract or 1/2 vanilla bean Action: 1. Combine the ingredients, Place all ingredients in a food process and process until the dough turns into a ball. 2. Shape the truffle balls. Scoop out a spoonful of dough and shape into round balls. 3. Coating the balls. Start an assembly line from left and right – line up the truffle cookies, then a bowl or cup with enough agave to coat truffle cookies, a small bowl/cup with coconut flakes or chopped brazil nuts, and then a clean plate. 4. Work from left to right – take one truffle cookie with your left hand and dip in agave, then drop into the coconut or brazil nuts, and with your right hand roll truffle balls in coconut/brazil nuts and place on plate. This recipe inspired by Raw Epicurean. |
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Raw Chocolate Mousse
Ingredients: -1/4 cup cocao powder -2 ripe avocados (this is what makes it creamy!) -3/4 cup agave -3 tablespoons coconut oil -1 tablespoon vanilla extract -dash of himalayan salt -garnish with raspberries Action: 1.Add all ingredients to a blender and blend! Wahla! I like to keep some small chunks of avocado in it, and then when I eat the mousse I get surprises of what tastes like smooth creamy chocolate pieces! |
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Creamy Coconut Balls
Ingredients: -1/2 cup raw honey -the juice of one lemon -1 teaspoon of grated lemon peel -1/4 cashew nuts -1/4 cup oats -1 cup coconut cream/oil/butter - extracted from the meat of a matured coconut in a peanut butter consistency -dried coconut flakes -1/2 teaspoon vanilla extract - optional Action: 1. In a blender mix all of the ingredients except for the coconut flakes. 2. Form into balls and then roll in coconut flakes and refrigerate or freeze. |
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Raw Cookie Dough Balls with Peanut Butter Chocolate Chunks
Makes 15 balls. Ingredients: Cookie Dough -2/3 c raw cashews -1/3 c oats -2 Tbsp Agave -1 Tbsp Maple Syrup or Honey (or Agave)-1 Tsp Vanilla Extract Action: 1. Blend oats and cashews. 2. Add agave syrup, vanilla extract and maple syrup/honey and blend again. 3. Once you have cookie dough consistency stop blending and make your chocolate chunks. Peanut Butter Chocolate Chips (optional: use cacao nibs or make your own) -1/4 cup cocao powder -1/4 of blended peanuts -1 tablespoons water -1 1/2 tablespoons agave -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 5. Roll into chunky balls and store in the freezer until you have hard chocolate chunks. 6. Spoon the chocolate chunks into the cookie dough mixture and mix. 7. Roll the cookie dough into balls and store in the freezer or fridge! |
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Raw Cinnamon Honey Rolls
Serves many - 8 rolls Ingredients: -1 1/4 cups of almond meal (or blend almonds) -1 1/4 ground flaxseed -1 dash cayene pepper -1 1/2 tablespoons cinnamon -a pinch of himalayan salt -1 cup of soft pitted dates -1/4 cup warer -1 teaspoon of vanilla extract -1/8 cup olive oil -1/8 cup honey -1/4 cup raisins -1/4 cup chopped nuts (walnuts!) Action: 1. Combine the almond meal, flaxseed, cayene pepper, salt and 1/2 teaspoon cinnamon in a bowl and set aside. 2. In a food processor/blender, blend dates, water and vanilla into paste. Remove half of the date paste and it to the dry ingredients with olive oil and honey. Mix with your hands until it forms a dough. Add water or honey if it is dry. 3. Spread the dough out on a piece of parchment paper/cooking paper, and flatten in into a 1/4 inch thick square. 4. Add 1/4 raisins and 1 tblspn of cinnamon to the rest of the date paste left in your food processor. Blend until smooth. 5. Spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and chopped walnuts. 6. Using parchment paper to help hold everything together, tightly roll the square into a log. Chill in the fridge, and then slice in 1-inch thick rounds. Cashew Cream Frosting Ingredients: -1 cup of raw cashews or pine nuts soaked in water for 4 hours or more -1/8 cup water -6 tbspns of honey or dates -juice of one small tangerine or mandarin and the entire peel -1 tspn vanilla Action: 1. Blend until smooth consistency. Add a little water if you want it thinner. Drizzle on top of the cinnamon rolls! 2. Spread on the refrigerated rolls, slice and serve mmm mmm mmm! This recipe inspired by Wasabimon. |
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Raw Chocolate Brownie
Serves many (who needs flour?!) Ingredients: -1 1/2 cups of raw almonds, soaked for 2-4 hours, or longer :) -1 1/2 cup walnuts -1/4 cup cocao powder -1/4 cup extra virgin coconut oil -8 dates pits removed -1 tablespoon organic vanilla extract (optional) -garnish blackberries and/or goji berries (soaked 30 minutes) Action: 1. Blend almonds and walnuts in a blender/food processor to a fine meal like consistency. 2. Add the remaining ingredients and process into a dry paste cookie type dough. 3. Take out the entire content and process it into a ball . 4. Place mixture into a tray or into a brownie square mould. 5. Cut up into squares and serve with black berries and soaked goji berries! Yum! 6. If there are any other left over brownies store them in the fridge! |
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Creamy Strawberry Nut Pie
I love this as it is 100% raw! It may resemble a creamy dessert for many, or ice cream. It is very rich! Yum! It's a bit romantic too ;) Serves many! Unless you eat it all ;) Ingredients; crust: -1 cup brazil nuts -1 cup shredded coconut (optional)- crack open a coconut and shred it yourself! -a pinch of himalayan salt -2 heaping T of carob or cocao powder -3 dates diced or blended with a dash of water -A dash of olive oil Filling: -1/2 cup coconut oil (optional) -3 dates diced or blended with a dash of water -2 avocados mashed -Whole nuts - my favourite is macadamia! -Fresh strawberries, blueberries, blackberries, your choice! I like to use all of them :) Action: 1. For Crust: Blend brazil nuts, cocao, dates, water, olive oil and salt into a crumbly slightly wet consistency. 2. Pulse crust into crust-like consistency and line a 9" spring form pan. 3. Freeze while making the filling. 4. For Filling: Combine avocado, coconut oil (optional) and dates into a blender. 5. Stir in chopped or whole nuts. 6. Slice Strawberries and put a layer of them on the crust. 7. Pour filling into crust. Line the top layer with strawberry slices. 8. Freeze the pie for a few hours - until frozen entire way through. 9. Garnish with fresh strawberries, blueberries, blackberries and mint! |
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Peanut Butter Chocolate Balls
Serves many Ingredients: -1/2 cup cocao powder -1/2 blended nuts of your choice (peanuts if you want it extra nutty!) -3 tablespoons water -2 tablespoons agave -1/2 cup of whole nuts -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 4. Stir in whole nuts 5. Roll into balls and store in a container in the fridge or freezer! |
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Chocolate Coconut Cookies
This recipe was created by Earth Dieter Ashleigh Bevin: Ingredients: -Flaked Coconut -Sultanas &/or Cranberries -Cocao -Almond &/or Hazlenut meal -Honey or agave -Cinnamon -Coconut Oil -Water Action: 1. Boil flaked coconut, sultanas, cranberries, honey, cinnamon & water in a sauce pan - simmer until you get a syrupy consistency! 2. Add to cocao & meal, add oil. Stir. 3. Put mixture on tray & cook at 200 for to 10 mins - YUMMMMMYYYYY |
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Apple Crumble
This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010! Ingredients: -Apples -Oats -Cinnamon -Honey or Agave -Coconut -Sultanas -Oil -Water -Spelt Wholemeal flour or Buckwheat Flour Action: 1. Peel & core apples. 2. Boil until soft. 3. Drain and set aside. 4. Add all other ingredients together and add water to wet ingredients slightly. Used fingers to make crumbley. 5. Put apples in baking dish and sprinkle crumble on top. 6. Cook until light brown and crunchy on top mmm mmm! |
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