Hedgehog Slice

Base 180g whole almonds 180g cashew nuts 2 cups dates, soaked 4 tbsp pure maple 2 tbsp cacao powder or cocoa 1 cup thread coconut 1 cup mixed dried fruit In a food processer whiz together the nuts, dates, maple and cacao until smooth. In a bowl mix in the coconut and dried fruit. Press…

Pumpkin & Chickpea Yellow Curry

¼ small pumpkin, diced into 1cm pieces 1 tin chickpeas, drained & rinsed 5 tbsp yellow curry paste 1 tin coconut cream 6 kaffir lime leaves 2cm piece ginger, grated 2 small red chillies 1 tbsp palm sugar Fish sauce or salt to taste Coriander to garnish Using either a wok or medium sized saucepan,…

Mushroom Soup

2 onions, diced 6 cloves garlic, crushed 500g portabello mushrooms 500g button mushrooms 2 litres vegetable stock Salt & pepper to season Roast the mushrooms until they are soft this will take 20/30 mins at 200C. Sauté the onion and garlic in a little oil until the onion has softened. Add the mushrooms and cover…

Vegan Chocolate Cake with Chocolate Raspberry Ganache

INGREDIENTS DRY INGREDIENTS 1 cup almond flour 1 1/4 cup buckwheat flour 1/4 cup cocoa 1 tbsp arrowroot flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine Himalayan salt WET INGREDIENTS 1/4 cup sunflower oil 1/3 cup vegan chocolate 70% dark chocolate , chopped 2 tsp vanilla extract 1 1/2 cup almond…

Curried Carrot Soup with Coconut Cream

2 Medium Onions (diced) 4 Cloves garlic 4 tbsp curry powder 10 Carrots, peeled and diced 2 litres vegetable stock 1 can coconut cream Bunch of coriander Dice and Sauté the onions, garlic and curry powder in oil until onion turns clear, being careful not to burn the curry powder on the bottom. Add the…

Hot Cross Buns

Gluten Free, Dairy Free, Vegan Makes 13 Preheat the oven to 80°C 2 cup hot water 2 cup cold water 4 tsp white sugar 7 tsp yeast Place the hot water and sugar into a bowl, whisk to dissolve the sugar. Add the cold water and yeast, whisk again. Leave for 5/10 minuets until the…

Raw Cauliflower Salad

1 small head cauliflower or half large head, grated or whizzed in a food processor 2 punnets cherry tomatoes, halved 1 yellow Capsicum, finely diced 1 bunch spring onion, finely sliced 1 small bunch parsley, finely chopped 1 small bunch mint, finely chopped 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup cashew nuts…

Carrot, Ginger & Turmeric Raw ‘Cheesecake’

Raw, Vegan, Gluten free, Dairy Free & Refined sugar free Recipe makes a 25cm springform cake tin ‘Cheesecake’ Filling 4 medium carrots 2 cm knob ginger 2cm knob turmeric 2 cups cashews, soaked overnight ¼ cup honey or pure maple 1 tbsp vanilla extract 1 cup coconut oil melted Juice the carrots, ginger and turmeric…

Quinoa Sushi with Pickled Beetroot & Walnut

Pickled Beetroot 1 beetroot, peeled, finely sliced or grated ½ cup white wine vinegar ¼ cup water 2 tbsp sugar 1 tbsp sea salt Mix the vinegar, water, sugar and salt together, add the beetroot. Cover and place in the fridge for 30mins or until you’re ready to use it. 1 cup red quinoa, rinsed…

Turmeric Daal

  Serves 4 1 onion, finely diced 2 tbsp coconut oil 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp or 1cm knob of turmeric 3 tbsp flaky sea salt 2 red chillies 10 curry leaves 2 cups red split lentils 1 litre water Melt the coconut oil in a large saucepan on a…

Winter Salad

Serves 4 ½ red onion 8 carrots 4 beetroot 2 tins chickpeas sml bunch parsley, finely chopped ½ cup sundried tomato 100g green olives Spiced Roasted Peas 2 cups peas 2 tbsp olive oil 2 tsp smoked paprika 2 tsp cumin 1 tsp salt Dressing 1 lemon, zest & juice 6 tbsp tahini 1 tbsp…

Raw Lime & Kiwifruit ‘Cheesecake’

Dairy Free, Gluten Free, Vegan Base 1 cup dates, soaked in hot water until softened 1 cup whole almonds 1 cup desiccated coconut Line a 25cm cake tin bottom with baking paper and grease the sides. Place all ingredients into a food processer and blitz until it starts sticking together. Press mixture firmly into the…