The Raw Chef Recipes

Balsamic Cherry Chocolate Bread
Balsamic Cherry
Chocolate Bread
Cherries
 14 oz cherries (frozen, thawed)
 2 tsp balsamic vinegar
 1 tsp vanilla extract
 Pinch salt
Dry
 1 3/4 0z quinoa flour
 1 3/4 oz cacao powder
 2 1/4 oz ground almonds
 7 oz coconut sugar
 1 oz psyllium husks
Wet
 5 oz courgette (peeled)
 1 tbsp almond butter
 2 dates (soft, pitted)
 ¼ cup water
 ½ tsp salt
Instructions
Cherries
1. Combine all ingredients, including the cherry juice that you’ll have from the
frozen cherries that are thawed, in a bowl and gently squish them with your hands a
few times.
2. Pour on to a small baking tray, spread out evenly and dehydrate at 115F for 5
hours, until they are sticky.
Bread
1. Mix the dry ingredients together in a large bowl. Add the cherries.
2. In a high speed blender, process the wet ingredients until smooth and creamy.
3. Add the wet ingredients to the dry and mix well to combine. The mixture will
thicken up after about 5 minutes. Once thickened, form into 2 small loaves..
4. Dehydrate on a mesh dehydrator tray for 8 hours at 115 degrees F.
Portobello Meatloaf with Sweet Balsamic Sauce
Ingredients
For the “roasted” mushrooms and peppers
 9 ozs portobello mushrooms

 3 red peppers
 3 tbsp lemon juice
 1/4 cup olive oil
 4 garlic cloves minced
 1/2 tsp salt
Meatloaf
 1 cup walnuts soaked
 1 cup almonds soaked
 1/2 onion
 1 tbsp tamari
 3 tbsp olive oil
 2 tbsp thyme
 2 tsp sage
 1 tbsp mixed herbs a combination of thyme, marjoram, parsley, oregano, sage
and basil
Tomato Sauce
 6 ozs cherry tomatoes
 1/2 red bell pepper deseeded and chopped
 1/4 red onion half of it chopped and the other half thinly sliced
 1 tbsp balsamic vinegar
 1 clove garlic peeled
 ¼ tsp black pepper ground
 ½ tbsp fennel seeds ground
 2 tsp onion powder
 1/2 tsp salt
 2 tsp paprika sweet variety, not spicy
Instructions
Meatloaf
1. Slice the mushrooms into approx 1 cm (1/2 inch) slices and the peppers into
approx 1⁄2 cm (1/4 inch) strips.
2. Combine the lemon juice, olive oil, minced garlic and salt in a bowl. Add the
sliced mushrooms and peppers to the bowl and mix.
3. Place mushrooms and peppers on a non-stick dehydrator sheet, dehydrate for 3
hours at 115°F.
Meatloaf
1. Grind all ingredients in a food processor and process until thoroughly mixed.
2. Add the dehydrated mushrooms and peppers and process again leaving the
mushrooms and peppers chunky.
3. Remove from the food processor and form into 2 loaves, approx 2cm tall and
4cm wide.
4. Dehydrate for 12 hours at 115F with the tomato sauce (the tomato sauce is in a
bowl as instructed below).
Tomato Sauce
1. Place all ingredients into a high speed blender and process until smooth.
2. Place into a large bowl so the sauce has a larger surface area, which will help it
reduce quicker.
3. Place the entire bowl of sauce into the dehydrator on 115 and allow to
dehydrate 12 hours, stirring occasionally, or until it’s reduced by half and is
thick.
4. Spread an even layer of the sauce on top of the meatloaf (which by this point
has done most of its drying) and dehydrate at 115F for a further 2 hours.
5. Serve warm from the dehydrator.
Notes
If you want to get this made ahead of time, freeze the meatloaf and tomato sauce a
couple of weeks before the day, then defrost in the dehydrator and spread the tomato
sauce over the top the night before and continue to dehydrate until ready to serve.
Fermented Cauliflower Raw Vegan Crab
Cakes
Brined Cauliflower
 1 tbsp sea salt
 34 ozs water (filtered)
 1 cauliflower (chopped into florets)
Panko Breadcrumbs
 3 1/2 ozs sesame seeds (soaked 8 hours, rinsed and strained)
 ½ tbsp old bay seasoning
 ½ tsp garlic powder
 1 tbsp nutritional yeast
 1 tbsp coconut flour
 1 1/2 tbsp maple syrup
Cauliflower “Crab” Cakes

 7 ozs brined cauliflower (drained)
 3 1/2 ozs chickpeas (tinned & drained or soaked & sprouted)
 ½ tsp garlic powder
 ½ tbsp old bay seasoning (taste and adjust as needed)
 1 pinch sea salt
 2 tsp dijon mustard
 1 oz ground almonds
 1 1/2 tsp coconut flour
 2 tbsp fresh dill (finely chopped)
 2 tbsp parsley (finely chopped)
Dipping Sauce
 ⅓ cup fermented cashew cream
 2 tbsp horseradish, finely grated
 1 tbsp hot Sauce (we recommend Franks)
 1 tbsp capers (roughly chopped)
 2 teaspoons dijon mustard
 ½ shallot (finely chopped)
Instructions
Brined Cauliflower
1. Blend or whisk together the water and salt together to dissolve.
2. Put the cauliflower into a 2L flip top jar and cover with the salt water solution.
3. Leave at least 1 inch of space at the top of the jar.
4. Put in a warm place and burp everyday to let out the Co2.
5. Taste it after 3 days for desired sourness.
6. Once it’s fermented to your liking, pop the jar in the fridge to slow the
fermentation process.
7. This will keep in the fridge for a few months.
Panko Breadcrumbs
1. Combine all ingredients in a mixing bowl.
2. Transfer the mix to a teflex sheet and spread to ¼ inch thickness or so.
3. Dehydrate for 10 hours on 115f – 130f, transfer onto mesh and dry a further 10
hours or until crisp.
4. Pulse in the food processor or blender to break down into a size that resembles
breadcrumbs and store in an airtight container until ready to use.
Cauliflower “Crab” Cakes

1. Process the first set of ingredients in a food processor until broken down to a
crab cake consistency. Scrape the mixture back into the bottom of the bowl a few
times as you process.
2. Taste and adjust seasoning if desired.
3. Add the last 3 ingredients and pulse to combine.
4. Form into small patties and press into the prepared panko breadcrumbs.
5. Place on a mesh tray and dehydrate 3-4 hours on 115F.
Dipping Sauce
1. Whisk all ingredients and store in an airtight container in the refrigerator for up
to 2 weeks.
Kimchi Kale Crackers
 1 cup cashews (ground)

 ½ cup buckwheat (sprouted*)
 ½ cup kimchi brine or water
 3 tbsp sesame oil (cold pressed)
 ¼ cup flax meal
 5 ozs kimchi
 3.5 ozs kale
 2 tbsp nutritional yeast optional
 2 tbsp miso
 salt (to taste)
Instructions
1. Grind all ingredients in a food processor until smooth.

2. Spread thinly on a non-stick dehydrator sheet.
3. Dehydrate at 115F for 2 hours, remove from the non-stick sheet and score into
individual crackers.
4. Return to the dehydrator on a mesh tray until crispy, which should be overnight
or around 12 hours.
Notes
*½ cup in its dry state, which will be x2 or x3 when sprouted.
Linzer Cookies
Berry Jam
 1 1/2 cups raspberries frozen (also blueberries or blackberries)
 1/4 cup maple syrup
 5 drops vanilla medicine flower extract or ½ tsp vanilla powder
Buckwheat Cookies
 1/3 cup buckwheat measured dry (sprouted for 12 hours)
 3 tbsp maple syrup or xylitol
 1/3 cup ground almonds
 ½ tsp vanilla extract or 4 drops vanilla medicine flower extract
 2 tbsp water
 Pinch sea salt
 1 tbsp psyllium husk
 1/8 cup coconut flour
 1/8 cup oat flour
Instructions
Berry Jam (Raw Method)

1. Combine all ingredients in a bowl, crushing the berries slightly as you mix.
2. Place the whole bowl in the dehydrator for 8-14 hours on 115f.
3. Stir the jam every 2-4 hours to avoid getting a skin on top and keep it
consistent.
4. You want it reduced by ⅓ – ½ in volume.

Berry Jam (Stove Top Method)
1. Combine all ingredients in a saucepan and cover with a lid.
2. Pop on the hob/stove on medium-high heat, covered, until it’s gently bubbling
and then uncover and reduce to a light simmer.
3. Reduce by ½ – ⅔.
4. Remove from the heat and blend till smooth.
Buckwheat Cookies
1. In a high speed blender, combine the first 6 ingredients and blend on
low/medium to break down the buckwheat. You may need to scrape down the sides a
few times as you go.
2. Once it’s all smooth, add the psyllium and blend on low to combine.
3. Mix together the coconut and oat flours in a bowl and add the blender contents.
Using your hands, mix it all up and form into a ball.
4. Roll it out between two pieces of teflex or greaseproof paper to about ¼ inch
thickness.
5. Cut with a 2-3 inch ring cutter. Dampen the cutter between cuts to keep it
cutting clean and not sticking to the dough.
6. Continue with this process till all dough is used.
7. Now go back over half of the cookies and cut a small hole in the middle.
8. Spoon 1-2 tsp jam into the middle of the cookie and lightly spread it out to
cover ¾ of the cookie. Leaving just a little room on the edge of the cookie all
around.
9. Place a cookie with a hole in it on top and gently press so the jam comes out the
top a little and just reaches the sides of the cookie.
10. Place the tray of cookies into the dehydrator to dry at 115f for 8 hours or until
they have reached the firmness you desire.
11. From here, you could let them cool and then dip the sides in chocolate or just
keep them as is.
12. These will store well at room temp for 2 days or in an airtight container in the
fridge for a week or so.
Pistachio Five Spice Macaroons
Ingredients
US Customary – Metric
 1 cup pistachios
 2 tbsp honey
 3 tbsp coconut sugar
 1 tbsp 5 spice
 Pinch salt
 ¼ cup coconut butter
 1 ½ cup desiccated coconut
 1/4 cup water
Instructions
1. Grind pistachios into a fine meal in a food processor.

2. Add remaining ingredients except desiccated coconut and water then grind
again.
3. Transfer to a bowl along with the desiccated coconut and water and mix by
hand.
4. Use a small ice cream scoop to form macaroons.
5. Dehydrate at 115F for 6 hours which should leave them soft in the middle with
a chewy outside.
6. Optionally gently melt a small bar of your favourite chocolate to dip the bases
in.
Swiss Roll
Ingredients
Pastry (Wet)
 1 courgette (zucchini) (peeled)
 ¼ cup maple syrup
 1 teaspoon vanilla extract
 ¼ teaspoon salt
 2 cups water
 2 tablespoons coconut oil
 ½ cup xylitol
Pastry (Dry)
 ¼ cup psyllium husk (for colour I prefer husk to powder)
 ½ cup oat flour
 ½ cup ground almonds
 ½ cup coconut flour
 ½ cup cashews
Berry Jam
 3 cups raspberries (or other berries)
 ⅓ cup xylitol
 1 tsp vanilla extract or powder
Icing / Frosting
 ½ cup coconut butter (melted/softened)
 2 tsp xylitol
 ½ cup warm water
Instructions
Pastry (Wet)
1. Blend all ingredients in a high-speed blender until smooth.
Pastry (Dry)
1. Grind all ingredients in a food processor.
2. Whilst the food processor is running, add the blended mixture from the first
stage.
3. Spread about 1/4" thick evenly onto a dehydrator nonstick sheet.
4. Dehydrate at 115 degrees F for 6 to 8 hours. After the first couple of hours you
should be able to flip it off the nonstick sheet so it dries directly on the mesh
tray.
5. You're looking to get a very pliable and slightly moist pastry inside. I like to
trim the pastry during drying to get off-cuts for testing pliability and moisture,
so I know it's ready for the jam.
Berry Jam
1. *It’s best to use frozen fruit because as they thaw, they release their own juices
and make for a much nicer jam consistency and flavour If using frozen berries:
2. Combine all ingredients in a suitably sized mixing bowl. Can be crushed by
hand or blended.
3. Put the entire bowl in the dehydrator, at the lowest temp setting, for 8 hours or
more, stirring every couple of hours. You're looking for it to thicken up to the
point it's spreadable like jam.
4. Allow to cool at room temp before storing in an airtight container in the fridge
for up to 1 month.
Icing / Frosting
1. In a blender combine the manna and stevia and get it turning over in the blades
2. With the blender running on low, slowly drizzle in the water
3. At this stage, you can use this as a glaze on cookies, donuts and the like or you
can cool it in the fridge and then put it in a piping bag and use it as an icing on
cakes, muffins, etc
4. If you are making this ahead of time and will need to re-melt it, simply do so by
popping it in the dehydrator on 105F for 10 minutes or so until it melts down.
Do not overheat or you may lose the emulsification and the oils will separate
5. Store it in the fridge in an airtight jar for up to 10 days
Rolling
1. Spread the jam to cover the pastry. I like to return it to the dehydrator for an
hour or so to make sure the jam is dry to the touch.
2. If your icing is fairly liquid you'll want to cool off the pastry and jam in the
fridge, otherwise your icing will melt further and will leak out when rolling.
3. When ready spread your icing on to the jam.
4. Using parchment under the roll carefully lift up the edge and start to roll away
from you. Using parchment tends to help avoid cracking of the pastry.
5. Place in the freezer for an hour or so, to enable you to cut it cleanly.
Smoky Maple Sunflower Seeds
Ingredients
 2 gem lettuce (or similar leaves)

 1 tbsp hemp seed
 1 cup sunflower seeds soaked 4 to 8 hours
 3/4 cup sun-dried tomatoes (soaked for 1 hour to soften)
 1/2 cup baby tomatoes (halved)
 1 chipotle chili (soaked for 2 hours until soft)
 1 tbsp dark miso
 2 tsp cumin
 1 tsp chili powder
 2 tsp ground coriander
 2 soft dates (chopped small)
 1/4 cup water
 2 tsp garlic powder
 1 chili (seeds removed and then finely diced)
 3 spring onions (green onions) (diced)
 1/4 cup cilantro (coriander) (roughly chopped)
 1 tsp maple syrup
Instructions
1. In a food processor, grind all the ingredients together (except lettuce and hemp
seed) so they are broken down but still a little chunky.
2. Separate out the gem lettuce into individual leaves. Fill each one with some of
the seed mixture and sprinkle with hemp seed.
3. You could also make a little pico de gallo to add to this dish, as we've done in
the photos. Even just a few tomatoes finely chopped would be a great addition
if you're not into making the full pico.
Sauerkraut Crackers
Ingredients
 1 cup ground almonds

 ½ cup buckwheat sprouted*
 ½ cup sauerkraut brine or water
 ¼ cup flax meal
 5 ozs sauerkraut
 1 tsp ground fennel seeds
 1 tsp ground caraway seeds
 Salt to taste
Instructions
1. Grind all ingredients in a food processor until smooth.

2. Spread thinly on a non-stick dehydrator sheet.
3. Dehydrate at 115F for 2 hours, remove from the non-stick sheet and score into
individual crackers.
4. Return to the dehydrator on a mesh tray until crispy, which should be overnight
or around 12 hours.
Notes
*½ cup buckwheat in its dry state, which will be x2 or x3 when sprouted.
For a video on how to sprout buckwheat search for ‘the raw chef how to sprout
buckwheat’ in your favourite search engine.
Avocado, Spinach & Lime Soup
Ingredients
 1 avocado
 2 cups spinach
 3/4 cucumber
 1 celery stalk
 1 tbsp lime juice
 2 ozs cilantro (fresh coriander)
 2 tsp cumin
 1/2 tsp salt
 1 tsp tamari
 1 cup water if wanting warm soup use hot water
 Sour cream, chopped chives, sundried tomatoes and spring onions to garnish
Instructions
1. Blend all ingredients, except the garnishes in a high-speed blender until

smooth.
2. Transfer to a serving bowl and garnish with sour cream, chopped chives, a little
slice of avocado, spring onions & finely diced sundried tomatoes.
Mozzacado Balls
Ingredients
 2 tbsp macadamias
 1/8 tsp salt
 3 avocados
Instructions
1. Grate the macadamias finely into a bowl using a Microplane.

2. Powder the nutritional yeast and add to the bowl.
3. Add the salt to the bowl and mix everything with a fork.
4. Use a melon baller to make at least 8 avocado balls.
a ao repes ashe r me Fra he th
Summer Berries & Chocolate Sauce
For the crepes
 9 ozs zucchini
 8 ozs mango
 1 teaspoon lemon juice
 1/2 teaspoon vanilla powder
 1/2 cup flax meal
 1/2 cup cacao powder
 Pinch salt
or e r e fra e
 1 cup cashews
 1/2 water
 1 teaspoon probiotic powder*
 1/4 teaspoon salt
 1 teaspoon apple cider vinegar
For the chocolate sauce

 ½ cup cashews
 ¼ cup cacao powder
 ½ cup water
 ½ teaspoon vanilla extract
 1 tsp lemon juice
 Pinch salt
To assemble
 7 ozs mixed berries or favourite fruit
Instructions
For the crepes

1. Blend in a high-speed blender until smooth.
2. Form 8 equal-sized crepes of about 12cm on non-stick dehydrator sheets, being
sure not to spread too thinly. If you use a ¼ cup measure and don’t quite fill it
to the top each time, you’ll get 8 even portions.
3. Dehydrate at 115°F for 4–5 hours or until you are able to remove them from the
dehydrator sheets.
4. Return to the dehydrator on the mesh trays for a further 2 hours.The crepes
should be dry to the touch but still very soft.
5. *Flax meal is flax seed ground in a coffee grinder or similar, to produce a fine
flour.
or e r e fra e
1. *If you can’t buy powder just open up probiotic or acidophilus capsules and
discard the capsule part.
2. Blend the cashews, water and probiotics in a high-speed blender until smooth.
3. Transfer to a small bowl, cover and leave to stand for 12 hours at room
temperature.
4. Blend in the lemon juice, apple cider vinegar and salt. Optionally transfer to a
fridge overnight to firm up. This will keep in the fridge for up to a week, in a
covered container.
For the chocolate sauce
1. Blend all ingredients in a high-speed blender.
To assemble
1. ix the berries with the cr me fra che.
2. Take one of the crepes and fold in half twice.
3. Open up one of the crepes so it forms a cone and fill with some cr me fraiche
and berry mixture.
4. Arrange 3 on a plate and drizzle with the chocolate sauce.
5. Sprinkle cacao nibs and crushed pistachios to garnish.
Raw Vegan Lasagne

Macadamia Cheese 1st Stage
 1 cup macadamias (soaked 8 hours)
 1/2 cup water or a little more as needed
 1/2 tsp probiotics
Macadamia Cheese 2nd Stage

 1 tsp nutritional yeast
 1/2 tsp lemon juice
 1/4 tsp garlic powder
Walnut meat layer

 1 cup walnuts (soaked 1 hour or more)
 1/2 cup sun-dried tomatoes (soaked for 1 hour or more)
 1 tbsp brown miso
 1 tbsp tamari
 1 tsp Lemon juice
Tomato sauce
 1 1/2 cups sun-dried tomatoes (soaked 2 hours or more)
 2 dates (medjool are perfect)
 2 cloves garlic
 4 tomatoes
 1 tbsp Italian herb mix
Pesto
 2 cups tightly packed basil leaves
 1/2 cup pine nuts
 1/2 tsp salt
 1 clove garlic
Wilted Spinach
 7 ozs spinach
Assembly
 4 courgettes (zucchini)
 10 basil leaves (cut chiffonade)
Instructions
Macadamia Cheese 1st Stage

2. Place the mixture in a strainer that has been lined with cheesecloth and place a
weight on top. The weight should not be so heavy that it pushes the cheese
through the cloth, but heavy enough to gently start to press the liquid out.
3. Leave to culture for at least 24 but no longer than 36 hours.
Macadamia Cheese 2nd Stage
1. Mix the salt, nutritional yeast, onion powder and garlic powder with the
fermented cheese from the first stage.
2. The cheese is now ready and can be stored in a sealed container for up to a few
weeks.
Walnut meat layer

1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1. Blend all ingredients in a high speed blender until smooth.
Pesto
1. Grind all ingredients, leaving some chunkiness!
Wilted Spinach
1. Combine salt and spinach in a bowl. Massage until the spinach wilts down and
gives off most of its liquid. Drain off any excess liquid.
Assembly
1. Place 4 strips of courgette / zucchini on a plate, slightly overlapping.
2. On top of this, put down a layer of the tomato sauce, then the cheese, the
walnut meat layer and finally the pesto and then spinach on top.
3. Place two thin slices of tomatoes on top of this.
4. As we did at the start, put a layer of slightly overlapping courgette strips on top
of the tomatoes.
5. Repeat the steps for the filling ingredients, along with the tomatoes and a layer
of courgette / zucchini.
6. Garnish with a quenelle of cheese, some small dice tomatoes, a couple of turns
of black pepper and a sprig or some chiffonade of basil.
Raw Mexican Tomato Soup

Soup
 2 cups tomatoes
 ½ cup sun-dried tomatoes (soaked for an hour)
 ½ avocado
 ½ cup spinach
 1 tbsp red onion
 0.5 ozs cilantro (coriander) (lower stalks separated from leafy tops) (1/2 a
bunch)
 8 mint leaves
 1 jalapeño (or adjust amount depending on how spicy you like it)
 3/4 tsp salt
 ½ clove garlic
 2 medjool dates
 ½ tsp coriander
 1 tsp cumin
To Serve
 0.3 ozs chives (1/4 of a bunch)
 1/2 avocado
 1 spring onion (green onion)
 0.3 ozs cilantro (coriander) (1/4 bunch)
 1 red chilli
Instructions
Soup
1. Optionally set aside some of the leafy coriander tops and the mint leaves. We’ll
be blending these in at the end, so we get a speckled look to the soup; if we were to
blend them all in from the start it changes the colour of the soup and makes it a bit
murky, rather than the beautiful red it can be.
2. Blend all the other ingredients in a high-speed blender until smooth, then add
the remaining fresh herbs and blend for just a couple of seconds to break them
down.
To Serve
1. Finely chop the chives, dice the avocado small, finely slice the spring onion
and red chili at an angle and roughly chop the coriander. Arrange these on top of the
soup in a way that looks pleasing to you.
2. Of course, you can use the picture for reference; you’ll notice we also used a
few stalks of salad cress and a viola flower.
Raw Caesar Salad
Dressing
 1/2 cup cashews (preferably soaked for 20 minutes)
 1/4 cup pumpkin seeds (soaked 4 to 8 hours)
 1/4 cup water
 1 clove garlic
 1/2 tsp tamari
 1/2 tsp apple cider vinegar
 Pinch white pepper
 1/4 tsp salt
 2 nori sheets (or 2 teaspoons dulse/nori flakes)
Salad
 2 romaine lettuce (torn)
 1 avocado (diced)
 3.5 ozs cherry tomatoes (halved)
Croutons
 2 cups almonds (soaked 4 to 8 hours)
 1 cup ground flax seed
 2 tbsp fresh rosemary (finely chopped)
 2 cloves garlic
 1 cup water
 1 tsp salt
Instructions
Dressing
1. With your soaked, drained and rinsed cashews ready to go, pop them in your
blender and add the remaining dressing ingredients, but not the nori/seaweed yet.
2. Give this a good blend until it’s smooth.
3. Tear up your nori and/or dulse if you’re using it and ‘pulse’ it in until it’s all
broken down, but so you can see flecks of it within the dressing.
4. Also, if you have any preserved lemon available, a little bit of the brine and
pulp from them, as an addition to this recipe, is really great. Don’t worry if you
haven’t got preserved lemons though, the recipe as it is will be awesome.
Salad
1. Tear up your romaine lettuce into a bowl, throw in diced avocado and the
tomatoes. Add some dressing. Toss this until all the leaves are covered and serve
immediately.
For the Croutons

1. This is really simple if you have a food processor. All you’ll need to do is grind
all the ingredients in a food processor until it forms a dough.
2. If it doesn’t stick together and only breaks down into crumbs, it’s just because
your soaked almonds didn’t take up a lot of water, so add a few tablespoons of
water and grind again. Repeat this until you get to a point where you have a
dough that will spread easily onto a non-stick dehydrator tray.
3. Spread this mixture evenly into a square on the sheet. You’re going to
dehydrate this as it is, for 4 hours at 115 degrees F, until you can invert the
whole thing on to another dehydrator tray without the non-stick sheet. In this
process you’ll also want to take a sharp knife and score the large square into
lots of smaller squares, which will be the size of the final croutons. I like about
3cm squares – about an inch – and pop back into the dehydrator for a further 12
hours or so.
4. As these are completely dried out when done, they don’t need to be
refrigerated, they can just be kept out at room temperature, but in an airtight
container.
Curried Swede Risotto

Risotto
 1 swede (rutabaga)
 1 cup cashews (soaked 20 minutes)
 1/2 cup orange juice
 2 tsp curry powder
 1 clove garlic
 1 inch ginger
 1 tbsp mint
 5 chives
 1/4 leek
 1/2 cup raisins (soaked for 15 minutes)
Chicory Salad
 1 red chicory
 1 green chicory
 1 little gem lettuce
 Pinch salt
Instructions
1. Peel the swede (rutabaga) and cut it into chunks around 1" wide.
2. Whizz up the swede pieces in a food processor until they break down to look
rice-like.
3. Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid.
Discard the liquid and put the rice in a clean bowl.
4. Blend up the cashews, orange juice, curry powder, garlic, ginger and nutritional
yeast in a high-speed blender until smooth. Add to the swede.
5. Finely dice the mint, chives and leek and stir into bowl, along with the raisins.
6. Serve with chicory salad
Curried Tomato Fettuccine
 1 courgette (or summer squash)
 5 ozs chickpeas* (sprouted)
 5 tomatoes
 2 sun-dried tomatoes (soaked for an hour)
 ½ cup sundried tomato soak water (from soaking the sundried tomatoes)
 ⅓ cup coconut yoghurt
 ½ tbsp finely grated ginger
 1 tsp tamari
 1 tbsp masala curry powder (or your favourite curry powder)
 1 red bell pepper
 ½ tsp chili flakes
 1 yellow bell pepper
 ⅛ red onion (or shallot)
 2 ozs green beans
 1/3 oz cilantro (coriander)
 ½ tsp lime juice
 ½ tsp salt
Instructions
1. Blend the tomatoes, sundried tomatoes, soak water, yoghurt, ginger, lime juice,
tamari, curry powder, pepper and chili flakes. Add 2 tablespoons of the chickpeas for
extra creaminess and blend again.
2. In another bowl mix the yellow pepper, onion, green fine beans, coriander, lime
juice and salt. Massage by hand to soften the veg a little.
3. On a mandoline or your favourite spiraliser, turn the courgette into fettuccine or
spaghetti.
4. Mix the fettuccine with the veggies and serve in a bowl with a generous portion
of the sauce.
5. *If you have trouble digesting raw chickpeas, just steam them for 5 to 7
minutes. They’re still highly nutritious, but more digestible.
Asian Chopped Salad with Peanut Sauce
Asian Peanut Dressing
 1/4 cup peanut butter
 2 tsp ginger
 1 1/2 tbsp lime juice
 1 tbsp tamari
 Pinch salt
 2 tbsp water (start with 1 tbsp and adjust based on your peanut butter)
 1 spring onion (scallion)
 2 tbsp coriander (cilantro)
Chopped Asian Salad

 5 baby corn
 1 spring onion
 1 avocado
 1 Thai chili
 1 lime
 ¼ radicchio
Marinated Mushrooms
 5 shiitake (6 large or 12 small ones)
 2 tbsp tamari
 3 tbsp apple cider vinegar
 2 tsp olive oil
Wilted Spinach
 5 ozs spinach
 ½ tsp salt
Assembly
 1 tbsp sesame seed
Instructions
Asian Peanut Dressing

1. Blend all ingredients except spring onion and coriander until smooth, adding
enough water to get the consistency you want. How much water you add will depend
on how loose the peanut butter you use is.
2. Add in the spring onion and coriander and blend on a slower speed for a few
seconds, so to not completely blend them smooth; we want some texture to
them still.
3. Chopped Asian Salad
4. Slice the baby corn, spring onion, avocado and chilli thinly, then set aside.
5. Cut the lime into wedges.
6. Separate out the radicchio leaves.
Marinated Mushrooms
1. Whisk the tamari, apple cider vinegar and olive oil in a bowl.
2. Remove the stalks from the shiitake and cut into strips.
3. Place the shiitake in the bowl with the marinade and move around by hand until
the liquid has been soaked up. You can also throw in a little of the chilli and
spring onion from the previous step here to if you wish.
Wilted Spinach
1. assage the spinach with the salt until it’s slightly wilted.
2. Mix in some of the peanut sauce mixture by hand.
Assembly
1. Serve the wilted spinach and sauce with the chopped vegetables and marinated
mushrooms.
2. Add a small squeeze of lime over the top and sprinkle the sesame seeds.
Raw Vegan Sushi

Marinated Mushrooms
 7 shiitake mushrooms (or chestnut)
 2 tbsp tamari
Parsnip Rice
 2 parsnips (medium size)
 1/2 cup pistachios
 ½ tsp salt
 4 chives
 2 tbsp black sesame seeds
 2 tsp olive oil
Miso Dipping Sauce

 ⅓ cup barley or red miso
 2 tbsp umeboshi plum vinegar
 1 inch ginger peeled
 2 tbsp maple syrup
 ½ clove garlic
 2 tbsp water
 1 ½ tbsp sesame oil (cold pressed)
 1/2 teaspoon sesame oil (toasted)
Assembly
 2 nori sheets (untoasted)
 ¼ red bell pepper
 ½ avocado
 0.1 ozs Salad cress (works out to be a small handful)
Instructions
Marinated Mushrooms
1. Wipe clean the mushrooms with a damp paper towel and slice thinly. If you’re
using shiitake it’s best to cut away the stems and not use them as they can be a little
tough.
2. Add all ingredients to a bowl and allow to marinate, ideally for a few hours.
Shiitake mushrooms will go softer quicker than chestnut mushrooms, but if you
don’t have a few hours, you can ‘get away with’ marinating for just 30 minutes.
They won’t be as soft, but they will soak up a lot of flavour.
3. Will store in a sealed container in the fridge for up to 3 days.
Parsnip Rice
1. Top, tail, peel and large dice the parsnip.
2. Place the parsnip, along with the other ingredients, in a food processor and
pulse until the parsnip breaks down to be ‘rice-like’.
Miso Dipping Sauce

2. Will store in an airtight container in the fridge for up to 2 weeks
Assembly
1. Place the nori sheet on a rolling mat, with the edge of both (the ones that are
closest to you) lined up evenly.
2. Place a little of each ingredient along the middle of the rice, from left to right,
being sure not to overfill it, which will make the whole thing more difficult to
roll.
3. Pick up the edge of the nori and mat that is closest to you – the ones that you
lined up evenly – and start to roll the nori forwards. Once you have everything
contained, you can pull it all tight, so everything holds together when you cut
it. You can see my video on Youtube here on how to roll this kind of sushi (it
will open a new window you click so you still have this here to refer to.
Fermented Raw Vegan Bread

Fermented Flax
 1/2 cup golden flax (ground)
 2 tsp white miso
 ½ tsp salt
 1 cup water
Bread
 3/4 cup buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
 1/3 cup almond butter
 10 ozs zucchini (courgette) (peeled)
 1 tbsp onion powder
 1 tsp apple cider vinegar
 2 tbsp honey (or maple)
 2 tbsp olive oil (or any cold pressed nut oil)
 2 tsp salt
 1/4 cup fermented flax (from part 1 of the recipe)
 1/4 cup psyllium husk
 3/4 cup almonds ground
Instructions
Method for fermented flax

1. Blend all ingredients together.
2. Close the jar and ferment at a warm room temperature for 10-15 hours.
3. Once ready store in the fridge and use within 7 days.
Method for bread
1. In a high speed blender combine all ingredients up to and including the salt.
Blend on high until smooth.
2. Add the psyllium and fermented flax and pulse in the blender just to
incorporate.
3. Transfer to a bowl and mix in the ground almonds and coconut flour by hand.
4. Allow the mix to sit 2 minutes, during this time it will firm up as the psyllium
and coconut flour absorb moisture.
5. Form the dough into 2 small loaves and dehydrate on a nonstick sheet for 8-10
hours at 115F. Remove from nonstick and dry again for 8-10 hours. Slice the
bread and dehydrate again to dry the inside, about 2 hours.
Alternative method to form using a tin

1. Alternatively, line a baking tin with a strip of greaseproof paper and press the
dough in. Use a little water to smooth the edges and get the look that you want.
2. Dry at 115F for 8-10 hours. Remove from the tin by pulling up on the strips of
greaseproof. If it’s stuck, be sure there are no dry bits on top sticking to the
mould.
3. Dry again for 8-10 hours before slicing and drying one last time for an hour or
so to get the inside dry to the amount you like.
Raw Pad Thai
For The Veg

 12 ozs zucchini (made into noodles with a spiraliser or mandoline)
 1.7 ozs pea shoots (mangetout)
 1 red bell pepper (thinly sliced)
 10 snow peas (mangetout) (thinly sliced)
 1 green onion (spring onion) (sliced on a bias)
 10 leaves mint chopped finely
 0.3 ozs cilantro (coriander)
 3.5 ozs pea shoots (save a handful for garnish)
For The Sauce
 3 tbsp tamari
 1 tsp chipotle chili powder
 1/2 cup sundried tomatoes
 2 dates
 1 clove garlic
 1 inch ginger peeled
For The Garnish

 2.5 ozs Enoki mushrooms
 2 tbsp almonds (chopped)
 1 chilli (finely sliced)
Instructions
For The Veg

1. Place all of the spiralized veg noodles in a bowl.
2. Add all the remaining chopped veg and pea shoots to the bowl and set aside,
ready for the sauce.
For The Sauce

1. Blend all ingredients together until smooth.
2. Mix sauce, noodles and veg together. Mix this thoroughly with your hands,
before plating, ready for the garnish.
For The Garnish
1. Portion the spiralised veg mixture between two plates or bowls. Garnish with
pea shoots, chilli and chopped almonds.
Zucchini Fettuccini
Tarragon Oil
 1.8 ozs tarragon
 5 spring onion tops (or use chives / parsley)
Quick Macadamia Parmesan

 1/4 cup macadamias (dry and unsoaked)
 1/4 tsp salt
Zucchini Fettuccine
 4 zucchini (courgette)
 1 red bell pepper (sliced thinly)
 1/2 shallot
Alfredo Sauce
 1/2 cup cashews soaked for 20 minutes
 2 tbsp olive oil use tarragon oil from earlier
 1/4 cup water
 2 spring onions tops
 1/2 tsp salt
Instructions
Tarragon Oil
1. Blend all the ingredients together in a high-speed blender.
2. Strain through a nut milk bag, but only press hard enough to get the oil running
through, not so hard that the water comes out. This oil should keep for 2 weeks
at room temperature, so just making a little like this every now and then will be
a nice treat.
Quick Macadamia Parmesan

1. Use a microplane, which is a really fine grater, to grate the macadamias into a
bowl.
2. Crumble in the nutritional yeast, so it's powder and add the salt. Lightly mix
these together, to maintain the fluffiness.
Zucchini Fettuccine
1. Slice the courgette lengthways on a mandoline with the large julienne
attachment, or make into ribbons with a peeler. Then cut the red bell pepper and onion
nice and thin. Place all of these in a bowl and put to one side.
Alfredo Sauce
1. Blend the cashews, water, olive oil, spring onions, lemon juice and salt in a
high-speed blender until smooth.
2. Add small amounts of the sauce to the zucchini until you re happy with the
amount. You don t want to swap the zucchini. ix it through with your hands.
eep any remaining sauce in the fridge for up to 3 days to use as a salad
dressing or crudit dip for snacks.
Coconut Samosas with Cucumber Mint

Cashew Raita
Samosa Wrappers
 21 ozs coconut meat (4 cups)
 1/2 tsp lime juice
 1/4 tsp salt
 1/2 tsp chilli flakes
Samosa Filling
 1/2 cup sunflower seeds soaked
 1/2 tsp dark miso
 1/2 clove garlic minced
 2 tsp ginger minced
 1 tsp garam masala
 1/4 tsp turmeric
 4 sundried tomatoes soaked to soften
 1/4 tsp salt
 1/4 cup spinach roughly chopped
 1 spring onion sliced
 1/4 cup tomatoes
 2 tbsp cilantro finely diced
 1/2 cup peas thawed from frozen
Cucumber Mint Raita

 1/4 cup cashews soaked 30 mins
 1/2 cucumber diced small
 1/2 tsp salt
 1/4 cup mint
 1/2 clove garlic
 1 tsp lime juice
Instructions
Samosa Wrapper
2. Pour mixture across 2 nonstick dehydrator sheets and spread evenly into a
square.
3. Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
4. They may need 20 minutes drying on the other side when they’re removed
from the nonstick sheets.
Samosa Filling
1. Grind all ingredients except the spinach, spring onion, tomatoes, cilantro &
peas in a food processor, leaving some texture to the mixture.
2. Add the remaining ingredients to the processor and pulse in until combined and
still a bit chunky.
Cucumber Mint Raita

1. Blend cashews, apple cider vinegar, salt, garlic and lime juice until smooth.
2. Pulse in the mint to leave green flecks.
3. Pour into a bowl with the diced cucumber and mix by hand.
Assembly
1. Refer to the video for instructions on how to fold and assemble the samosas.
Cranberry & Apple Kale Salad
Ingredients
 11 oz kale
 ½ teaspoon salt
 ½ cup cranberries dried
 1 apple finely diced
 1/4 red onion diced small
Dressing
 ¼ cup tahini
 2 tsp tamari
 2 tbsp water
Instructions
1. Optionally steam the kale for 2 minutes. Remove the excess water with a
kitchen towel. Roughly chop, mix with the salt and set aside.
2. If not steaming, roughly chop the kale and massage with the salt until it wilts
like it has been steamed.
3. Mix all of the dressing ingredients in a bowl. Add the chopped kale, roughly
chopped dried cranberries and diced apple. Mix well by hand and serve
immediately.
Spicy BBQ Kale Chips

 7 ozs curly kale torn and stalks removed
 2 chipotle chilies soaked
 1/2 cup water use soak water from chipotle chillis for more flavour
 3 tbs tamari
 1 tsp paprika
 2 tsp cumin
 1 pinch cayenne
 1 cup sundried tomatoes
 1 cup medjool dates
Instructions
1. Blend all ingredients except kale in a high-speed blender until smooth.

2. Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
3. Evenly scatter the kale on a nonstick dehydrator sheet in a way that will allow
air to circulate around it.
4. Dehydrate at 115 degrees F for around 12 hours. If you're in a particularly
moist climate, you may need to dry slightly longer.
Simple Raw Nori Wraps with Beet Dipping

Sauce
Sauce
 ¾ cup cashews
 ⅓ cup water
 1 raw beetroot peeled
 2 teaspoons capers
 2 tbsp miso
Assembly
 6 nori sheets
 5 ozs pea shoots
 1 oz basil
 1 avocado
 1/2 cucumber
 1 bell pepper
Instructions
Sauce
Assembly
1. Place a nori sheet shiny side down on a chopping board.
2. Load up with a handful of pea shoots or greens and some basil leaves.
3. Cut the pepper, cucumber and avocado into strips. I like to deseed the
cucumber too.
4. Lay some of the pepper, cucumber and avocado strips in the middle of the pea
shoots.
5. Roll tightly, sealing the edge with a little water or lemon juice.
6. Cut in two and serve with the beet dip.
Vegan Kale Caesar Salad
Dressing
 ½ cup cashews soaked 2 to 3 hours
 ⅓ cup water ½ cup for a thicker dressing
 2 tsp lemon Juice
 1/2 tsp tamari
 1 tsp white miso
 1/8 tsp black pepper
 1/2 tsp dijon mustard
 1/4 tsp sea salt
 1/2 sheet nori 2 tablespoons nori sprinkles
Salad
 11 oz kale
 1 carrot
 ½ cup black olives pitted
Instructions
Dressing
1. Blend everything but the nori in a high speed blender until smooth.
2. Add in the nori and pulse until you have small flecks in the dressing.
3. Use as a dressing for salads or as a dip or spread in sandwiches and wraps.
4. Store in a sealed container in the fridge for up to 4 days.
Salad
1. Steam the kale for 2 minutes, or until wilted. If you want to have it raw instead
of steamed, use ½ tsp salt to massage into the kale to wilt it down without cooking.
2. If you steam the kale, dry it off with a towel. Transfer the kale to a bowl.
3. Peel the carrot, then use the peeler to create ribbons or thin slices across the
carrot, so they are like chips. Add these to the bowl with the black olives,
which you’ll want to do a rough slice on.
4. Add as much dressing as you like and combine everything really well. Serve
immediately.
Asian Chopped Salad
Salad
 3 leaves napa cabbage (Chinese leaf cabbage)
 1 cup mung beansprouts
 1 ped sweet pointed pepper or bell pepper
 1 carrot medium
 1/2 cucumber
 1/2 cup cashews
 5 leaves fresh mint
 3 tbsp fresh cilantro (coriander)
 1/4 cup snow peas (mangetout)
 3 leaves red cabbage
 1 cup broccoli florets
Dressing Ingredients
 1/2 cup medjool dates
 1 tsp Lime juice
 1/2 tsp Himalayan salt
 1 tbsp cold pressed sesame or olive oil
 1/2 tsp toasted sesame oil optional
 1/2 tsp Chinese 5 spice mix
 1 clove garlic
 2 tsp ginger peeled
Instructions
Salad
1. Gather all the salad ingredients onto a chopping board and rough chop with a
mezzalune knife. If you don’t have a mezzaluna, just use a good size chef knife.
Dressing
1. Blend all ingredients in a high speed blender. Mix with the salad and serve
immediately.
Massaged Kale Avocado Salad
For the wilted kale

 11 oz kale
 1/2 teaspoon fine Himalayan salt
 1 cup baby tomatoes cut into halves
 1/2 cup hulled hemp seeds hemp hearts
For the dressing

 1/2 avocado
 1 teaspoon chipotle pepper
 1 tablespoon olive oil
 2 teaspoons lemon juice
Instructions
Assembly
1. Remove the kale stems, and then wash and cut the kale into small pieces.
2. Optional but recommended: Steam for 2 minutes until tender.
3. Dry off the kale, transfer to a bowl.
4. Add the avocado and salt to the kale and massage until the avocado is
thoroughly broken down.
5. Add the remaining ingredients and combine by hand. Serve immediately.
Raw Vegan Bagels with Dill & Caper Cashew

Cream Cheese
Raw Vegan Bagels
 1 cup quinoa flour
 1 cup oat flour
 1 cup ground almonds
 2 tbsp psyllium powder
 8 ozs zucchini (courgette) (peeled)
 ¼ cup cashews (soaked 20 mins to 1 hour)
 2 tablespoons olive oil
 ¼ cup nutritional yeast
 2 tbsp Irish moss gel (optional) (search 'Irish moss gel the raw chef' for
method)
 1 cup water
Cashew Cream Cheese

 1 cup cashews (soaked 20 mins to 1 hour)
 ½ cup water
 1 teaspoon probiotic powder
 1 tsp salt
 ¼ cup capers minced
 2 tbsp fresh dill minced
Assembly
 1 cup Arugula
 1/2 cup Baby tomatoes
 1 Avocado
Instructions
Raw Vegan Bagels

1. Mix quinoa flour, oat flour, ground almond, psyllium powder, onion powder,
garlic powder together in a large bowl.
2. In a high speed blender, process the zucchini, cashews, olive oil, maple syrup,
nutritional yeast, apple cider vinegar, Irish moss gel & water until smooth and
creamy.
3. Add the wet ingredients to the dry and mix well to combine. The mixture will
thicken up after about 5 minutes. Once thickened, form into a ball and then roll
into bagels, with the use of a mould if you have one. I prefer to make half
bagels, so they don’t need cutting at a later stage, but you can play around with
this.
4. Dehydrate on a nonstick dehydrator tray for 6 to 8 hours at 115 degrees F.
Take them off the nonstick sheet and dehydrate for a further 30 minutes to dry
the bottoms.
5. Will store in a sealed container for up to 2 weeks.
Cashew Cream Cheese

1. Blend the cashews, water and probiotics in a high speed blender until smooth.
2. Transfer to a bowl, cover and leave in a warm place for 8 to 12 hours to
ferment.
3. Once fermented, you'll see the mixture has small air bubbles and tastes slightly
sour.
4. Mix in the salt, capers and dill and store in the fridge until ready to serve.
5. Will last up to a week in the fridge.
Assembly
1. Spread some caper dill cream cheese on each bagel half, then add avocado,
tomatoes and rocket leaves. I like to also grind some black or white pepper on top.
These can be served open faced or as a sandwich.
Raw Vegan Nachos
For the ‘spicy beans’
 1 cup sunflower seeds soaked 4 hours or more
 1 cup sundried tomatoes soaked for 1 hour or more
 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes
 1 tablespoon brown miso
 2 teaspoons cumin
 1 teaspoon chipotle powder
 2 teaspoons paprika
 2 teaspoons ground coriander
 1/4 cup water
 1 teaspoon garlic powder
 2 teaspoons onion powder
 1 chili chopped & seeds removed
 2 spring onions chopped
 1/4 cup fresh coriander chopped
For the tomato sauce

 1 cup sundried tomatoes soaked at least 1 hour
 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes
 2 tomatoes chopped
 1/2 red onion chopped
 1 tablespoon lime juice
 1 clove garlic
Instructions
For the ‘spicy beans’

1. In a food processor, grind all ingredients except the last 2 until they bind
together.
2. Add the spring onions and coriander and pulse in, leaving some texture to the
onions and coriander.
3. Sprinkle mixture directly onto a mesh dehydrator sheet leaving plenty of gaps
between pieces of the mixture so the air can flow round nicely.
4. Dehydrate for 12 hours, place in a large bowl and set aside, ready for the
tomato sauce.

1. Grind all ingredients in a food processor or blender until they form a thick, but
slightly chunky sauce.
2. Add to the bowl with the sunflower seed mixture and mix the two together
thoroughly.
How to Make Raw Vegan Cashew Nacho
Cheese
 2 cups cashews soaked 8 hours

 1 cup orange pepper juice (about 2 orange bell peppers)
 1 tsp probiotics
 1/4 tsp garlic powder
 1/2 tsp onion powder
 1/2 tsp salt
Instructions
1. Blend the soaked cashews, pepper juice and probiotics in a high-speed blender
until completely smooth.
2. Transfer the mixture into a bowl and cover with baking parchment.
3. Put this in a warm place to culture for around 12 hours. Somewhere like on top
of a dehydrator (not inside it) or a warm cupboard is perfect.
4. You’ll know it’s cultured successfully because the mixture will have air
bubbles and a fermented odour to it and slightly sour taste.
5. Transfer to a food processor or bowl and add the nutritional yeast, garlic
powder, onion powder and salt. Grind or whisk until well combined, scraping
down the sides as you go.
6. Serve with your favourite chips or crackers and some salsa.
7. Will keep covered in the fridge for up to a week.
Raw Dehydrated Corn Chips
 4 cups frozen corn defrosted

 1 yellow bell pepper de-seeded and roughly chopped
 2 tablespoons apple cider vinegar
 ½ cup flaxseed ground
 2 teaspoons salt
 ¼ cup water or up to 1/2 cup for consistency
Instructions
1. In a food processor or blender, blend all ingredients except the flax/linseed

until it’s smooth.
2. Add the flax and blend again until thoroughly combined.
3. Spread the batter between two nonstick dehydrator sheets and score into the
shape you desire.
4. Dehydrate at 115F for 8-10 hours, flip onto a mesh tray and dry a further 12
hours or until crisp.
5. Store in an airtight container for several months.
How to Make Cashew Sour Cream

Quick version
 1 cup cashews soaked for an hour*
 1/2 cup water
 1/2 tsp salt
Fermented version
 1 cup cashews soaked for an hour
 1/2 cup water
 1 tsp probiotic powder
 1/2 tsp salt
Instructions
Quick version
2. Will store in a sealed container in the fridge for up to 4 days.
Fermented version
1. Blend cashews, probiotics and water until smooth.
2. Pour into a bowl, cover with parchment paper and place in a warm place for 8
hours.
3. By the time it’s fermented, you should see some small bubbles when you put a
spoon through it. It should also taste slightly sour. If you don’t have this, return
it to the warm place for a few more hours. It may also need a little more
warmth that you have given. On top of a dehydrator (not inside) is perfect.
4. Transfer to a larger bowl and add the salt, lemon juice and vinegar. Leave as is,
or flavour as below.
5. Will store in a sealed container in the fridge for at least a week, often longer.
For an onion & chive version

1. Add a small handful chives, finely chopped (means the cream will only last for
a few days) and 2 tsp of onion powder to the final product.
For a smoked paprika version

1. Blend 3 tbsp smoked paprika, 1 tsp chipotle chili, 1 tsp garlic powder and 2 tsp
onion powder in a high speed blender.
2. Add as mall handful fresh coriander/cilantro (means the cream will only last for
a few days) to the blender and blend for 10 seconds.
How to Make Vegan Kimchi

 1 Chinese leaf / napa cabbage cut into 1’-2’ chunks
 2 tbsp sea salt large grain
 2 white onions use sweet white if possible
 2 spring onions cut on a bias
 2 oz ginger peeled and roughly chopped
 5 cloves garlic chopped
 1/4 cup Korean Chili powder / Kimchi Chili Powder
Instructions
1. Place the chopped cabbage into a bowl and sprinkle with the salt. Toss the
cabbage to evenly distribute the salt. Allow to sit for 6 hours or overnight, covered.
2. Once that time has elapsed, rinse the cabbage and then squeeze it of all excess
water, and place into a mixing bowl.
3. Blend the remaining ingredients into a thick paste, add a touch of water if
needed just to blend.
4. Put on a pair of washing up or latex gloves so you don’t burn your hands. Mix
this paste into your vegetables well, being sure to coat each piece.
5. Finally, pack the kimchi into your prepared jar(s). Make sure to leave a 2’ gap
at the top of the jar for the kimchi to expand. Leave at room temperature for
about a 4-8 days, checking after 4 days for required ‘sourness’.
6. When the desired flavour is reached, transfer the jars to the fridge. This will
keep for months if refrigerated.
Tomato Basil Tart
Tart Filling
 1/2 avocado
 3/4 cup cashews soaked for 1 hour and rinsed
 ⅓ cup coconut oil melted or softened
 ½ teaspoon garlic powder
 1 teaspoon onion powder
 3 tablespoons lemon juice
 1 1/2 ozs fresh basil optionally blanched for 1 min
 1 teaspoon salt or to taste
 ¼ cup water
Tomato Salad
 3 tomatoes medium size
 2 teaspoons thyme fresh
 1 teaspoon olive oil
 2 pinches salt option to use herbed flaked salt, such as rosemary
 1 courgette small, cut into ribbons
Macadamia Parmesan
 4 macadamia nuts
 2 tablespoons nutritional yeast
How to Make a Raw Flakey Pie Crust

Wet #1
 1/2 cup cashews soaked 1 hr and rinsed
 3.5 oz water
 1/4 cup honey runny and clear
 1/8 cup sesame oil or nut oil, cold pressed
 2 teaspoons onion powder
 1 teaspoon garlic powder
 3 tablespoons nutritional yeast
Wet #2
 1 tsp rosemary fresh
 1 tsp thyme fresh
Dry
 1/3 cup oat flour plus more for rolling
 1 1/2 tbsp coconut flour
Instructions
Wet #1
1. Blend the first set of wet ingredients until smooth.
Wet #2
1. Add the psyllium and blend again until smooth.
2. Add in the fresh herbs and blend for a few seconds to incorporate, so there are
still flecks of herb visible.
Dry
1. Mix the dry ingredients together in a mixing bowl. Add the contents of the
blender and mix well with your hands until it comes together.
2. Form the mix into a ball and allow to rest 5 minutes to firm up.
3. Roll the dough out between two pieces of nonstick paper, dust the dough with
some oat flour if it sticks, to ¼ inch thickness.
4. Line the tart tin with two strips of greaseproof paper.
5. Place the round of dough inside the tin, press down gently and remove the
excess around the rim.
6. Place on a mesh dehydrator tray and dry for 6-8 hours at 115 F, release from
the tin and remove the paper.
7. Dry further 4-6 hours or until crisp.
Hemp Granola
 ½ cup cacao nibs

 ½ cup mulberries
 1 cup brazil nuts
 1 cup hemp hearts
 ½ cup coconut sugar
 1 tsp vanilla powder
 3 cups coconut flakes
 ¼ cups vanilla protein powder
 ½ cup goji berries
 ¼ cup lucuma
 ⅓ cup water
Instructions
1. Grind all ingredients, except the water, in food processor until slightly broken
down but still a bit chunky.
2. Add water and pulse to combine.
3. Transfer to a non-stick lined dehydrator tray and dry on 118 degrees F for 10
hours, flip onto mesh and continue drying for additional 5 hours or until dry
throughout.
4. Will store in an airtight container for up to 3 weeks.
Matcha Truffles
 1/4 cup coconut butter
 1 cup water hot/warm
 4 oz cacao paste baking chocolate or your favourite chocolate – shaved
 1/2 cup xylitol coconut sugar
 2 tsp matcha powder
 1/2 tsp vanilla powder
 1 tsp tamari optional for added depth
Instructions
1. It’s important the water is warm/hot and the chocolate is shaved before you
start this recipe.
2. The liquid being hot and the chocolate being shaved will mean that the mixture
melts very quickly and can properly emulsify in the blender.
3. Combine all ingredients in a high speed blender and process, starting on low-
medium and then increase to full power until all ingredients are smooth and
creamy.
4. Pour the contents into a large bowl so the ganache can set quickly. If the bowl
is tall and narrow, it will take longer for the mix to set. Create as much surface
area as possible for faster setting.
5. Leave the mix uncovered at room temp until it’s completely cooled. Wrap with
plastic wrap, or transfer to a container, and place in the fridge for a few hours to
set completely.
6. Once set, dust your hands with a little cacao powder and roll the mix into small
balls.
7. Don’t use too much cacao powder or the chocolate won’t stick to them when
you go to enrobe them. Alternatively, you can simply dust them in matcha and
call it a day.
8. To enrobe them, place them back in the fridge to set up again while you get the
chocolate ready. You can garnish them with chopped pistachios nuts or simply
roll in matcha tea powder.
Notes
Click here for a tutorial on how to enrobe using untempered cacao paste and to learn
how to make a simple batch of dark chocolate using a high speed blender,
Raw Wraps: Greek Breakfast Wraps
Wraps
 3 cups zucchini (courgette) roughly chopped peeled
 1/2 tsp salt
 1/2 cup flax meal*
Almond Feta
 1 cup almonds soaked for 4+ hours
 1/2 cup water
 1/2 teaspoon probiotics
 1/2 tsp nutritional yeast
 1/2 tsp salt
Coconut Bacon Bits

 1 cup coconut flakes
 1/2 tsp chipotle chilli powder
 2 tsp cumin
 1/4 cup water use soaking water from sundried tomatoes
 2 tbsp tamari
 1/2 tsp smoked paprika
 2 tsp mesquite or lucuma
 2 sundried tomatoes soaked for an hour
Tomatoes
 1 tomato ripe and juicy!
 1 tsp olive oil
 Pinch salt
Kalamata Olive Tapenade

 12 oz Kalamata olives drained & pitted
 1 tablespoon capers
 1/4 cup parsley
 1 tablespoon extra-virgin olive oil
 ground black pepper
Assembly
 A selection of your favourite greens
Instructions
Wraps
1. Blend all wrap ingredients except flax meal in a high-speed blender until
smooth.
2. Add flax meal and blend again until smooth.
3. Pour mixture on to 2 dehydrator sheets, so you have 2 portions on each sheet (4
total). Form into a total of 4 circles.
5. Once the nonstick sheets are removed, return to the dehydrator for 30 – 60
mins, until both sides are dry to the touch but still pliable.
6. * Flax meal is flax seeds that have been ground in a coffee grinder or similar, to
produce a fine flour.
Almond Feta
1. Peel the almonds by boiling some water, removing it from the heat, and the
putting the almonds in. Leave for a minute and then start peel the almonds. They
should now just pop out of their skins.
2. Blend the almonds, water and probiotics and transfer to a nut milk bag and
place in a sieve with a weight on top for 12 to 24 hours. The sieve will be on
top of a pan or bowl, so that you can catch the resulting liquid.
3. After 12 to 24 hours, mix in the remaining feta ingredients in a food processor
or by hand and you will end up with a crumbly type of cheese, ready for the
crepe.
Coconut Bacon Bits
1. Blend all ingredients except coconut in a high-speed blender until smooth.
2. Combine with coconut flakes in a bowl and then spread on a non-stick
dehydrator sheet.
3. Dehydrate at 115 degrees for 20 hours until completely dry.
Tomatoes
1. Thinly slice the tomatoes and toss them in a little olive oil and salt.
Kalamata Olive Tapenade

1. Blend all ingredients in a food processor.
Assembly
1. See images in the post for how to assemble the wraps.
Raw Coconut Jerky
 2 cups coconut meat young Thai coconut meat pieces

 1/4 cup apple cider vinegar
 1 tsp chipotle powder
 1/4 tsp cumin
 1 tbsp tamari
 1 1/2 tbsp smoked paprika
Instructions
1. Make sure your young coconut pieces are free of any husk, set to one side.
2. Blend all the marinade ingredients (every ingredient but the coconut) together
in a high speed blender.
3. Combine with the pieces of coconut with the marinade and leave for a couple
of hours, or overnight in the fridge to marinate.
4. Arrange the marinated coconut pieces on a nonstick dehydrator sheet and pour
any leftover marinade on top of the coconut.
5. Dehydrate for 12 hours at 115 degrees F. Will store in a sealed container for up
to a week.
Zucchini Spaghetti Bolognese

 3 tomatoes (fresh, juicy & ripe as possible)
 ½ cup sundried tomatoes soaked
 1 clove garlic
 ½ cup water (use sundried tomato soak water for extra flavour)
For the Bolognese
 1 cup sunflower seeds soaked
 ¼ cup sundried tomatoes soaked
 1 carrot
 1 courgette (zucchini)
 1 parsnip
 1/4 tsp salt
 2 tsp Italian herb mix (dry herbs)
 2 tbsp basil (fresh herbs)
For the spaghetti

 3.5 ozs spinach
 1 tsp olive oil
 2 pinches salt
 3 courgettes (zucchini) spiralised
Macadamia parmesan
 5 macadamias
 ¼ tsp salt
Instructions

1. Blend all ingredients in a highspeed blender until broken down.
For the Bolognese
1. Grind all ingredients in a food processor, until they’ve broken down but still
chunky.
2. Combine with the tomato sauce.
For the spaghetti

1. Massage the spinach, olive oil and salt in a bowl until slightly wilted.
2. Add in the spiralised courgette and mix by hand.
3. Add in the Bolognese sauce mixture and mix until evenly distributed. Serve
immediately with macadamia parmesan.
Macadamia parmesan
1. Grate the macadamias on a fine grater (I use a microplane) then mix in the
nutritional yeast and salt by hand or with a fork.
Smoky Grape Cheese Balls

Spinach & Wild Mushroom Quiche
Base
 1 cup cashews soaked 1 hour
 1/4 cup macadamia nuts soaked 4 hours
 2 tbsp flax meal ground flax seed
 2 tsp olive oil
 1/4 tsp salt
 3 tbsp water
Filling #1
 1 courgette or zucchini, medium size, peeled
 1/4 cup water
 1 1/2 cup cashews
 1/4 cup white miso
 1/2 white onion medium
 2 tsp psyllium husks
 1/2 tsp salt
Filling #2
 1 cup wild mushrooms or substitute any type of available mushroom
 1/2 tsp salt
 2 cups spinach tightly-packed
Instructions
1. Grind all base ingredients in a food processor until thoroughly mixed, leaving
some texture to the nuts.
2. Press into plastic film lined individual tart cases* so you have a thin crust.
Regularly dipping your fingers in a bowl of water helps with this.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115° F for 2 hours.
They should now be firm enough to remove from the tart cases. Continue to
dehydrate them for a further 6 hours.
4. Tart cases should be approx 11 cm wide and no more than about 1 cm high, to
allow the filling (details to follow) to dehydrate inside.
5. Blend all filling #1 ingredients in a high-powered blender until smooth.
6. Massage all filling #2 ingredients except the mushrooms together, until the
spinach has broken down to a lightly steamed texture.
7. Slice the mushrooms and add to the bowl.
8. Add the blended filling #1 mixture to the bowl and stir to mix.
9. Once combined, pour this mixture into the bases. You’ll need to slightly
overfill the bases as the filling will reduce slightly in the dehydrator.
10. Dehydrate at 115° F for 6 to 8 hours.
11. Serve warm from the dehydrator with a green salad.
Sprouted Coronation Chickpeas

Ingredients
 3/4 cup cashews

 1/4 tsp salt
 1 tbsp curry powder mild
 4 sundried tomatoes halves, soaked until soft
 3/4 cup water preferably the soak water from the sundried tomatoes
 1 1/2 cup sprouted chickpeas garbanzo beans

 2 tbsp red onion finely diced
 6 dried apricots finely diced
 1/2 cup coriander cilantro, finely chopped
Instructions
1. Blend the cashews, salt, lime juice, apple cider vinegar, curry powder, sundried
tomato halves and water in a highspeed blender. Set aside.
2. In a bowl, crush the sprouted chickpeas with a fork, leaving some texture to
them. Some people digest chickpeas better when they have been steamed for 5
minutes first. If this is you, sprout them, then steam them.
3. Add the onion, apricots, salt, black pepper and coriander (cilantro) to the bowl
and mix well.
4. Add the curry cashew sauce to the chickpeas and combine, ready for serving.
5. Serve on a lightly dressed greens or with some bread. In the picture I used
slices of raw bread from my Breads, Crackers and Wraps online course. I
wanted to experiment with lightly toasting the bread in a toaster oven, still
keeping it mainly raw inside, but with a bit of crunch and warmth and it worked
so well.
Raw Falafel Salad
Ingredients
 1 cup chickpeas (soaked and sprouted – will be 2 cups after sprouting)

 1/4 onion roughly chopped
 1 tbsp parsley
 2 tbsp cilantro (fresh coriander)
 ¾ tsp salt
 ½ teaspoon chili powder (I like chipotle)
 1 clove garlic
 1 tsp cumin
 1 tsp coriander (coriander powder)
 ¼ cup ground almonds
 2 tbsp tahini
 ½ cup water
Instructions
1. Grind all ingredients in a food processor until broken down and mixture holds
together when pressed.
2. Use a ¼ cup measure to portion out mixture on to a nonstick sheet. This should
give you around 7 portions, which you’ll then cut in half, so you have 14
portions.
3. Roll all 14 into balls and dehydrate at 115F for 6 to 10 hours, depending on
how dry you want them.
4. Serve with salad, parsnip rice and cashew sour cream.
Shredded Napa Cabbage with Beetroot
Chutney
Shredded napa cabbage

 1 head Napa cabbage
 1/2 tsp salt
 1 tsp chilli flakes crushed
 2 tsp coconut oil melted
 1/4 cup fresh coriander cilantro
 1 tsp cumin
 1/2 tsp ginger ground
 1 tsp lime
 1 pear ripe, diced/cut into strips
Quick beetroot chutney

 2 beetroot medium size, grated (or pulsed in a food processor)
 1 apple grated (or pulsed in a food processor with the beetroot)
 2 tbsp onion finely diced
 1/4 tsp salt
To serve
 1/2 cup spinach
Instructions
1. Shred the cabbage diagonally and massage with the salt.

2. Combine all remaining shredded napa cabbage ingredients in a bowl and set
aside.
3. Combine all chutney ingredients in a bowl. If possible, leave to sit in the fridge
for a few hours to allow the flavours to come together and to have the colour be
more appealing.
4. When serving, mix in some of the spinach to the shredded cabbage or serve on
the side, following up with the chutney on the side.
Smoky Coconut Chips & Chipotle Queso
Dressing
Main
 2 cups coconut flakes
Marinade
 1 tsp chipotle chilli powder
 4 tsp cumin
 4 sundried tomatoes soaked for an hour
 1/2 cup water this is soaking water from the sundried tomatoes
 1/4 cup tamari
 1 tsp smoked paprika
 1 tbsp mesquite lucuma
Dressing
 1 cup cashews soaked 20 minutes
 1/2 red pepper
 1/2 cup water
 2 tbsp tahini
 1 clove garlic
 1 serrano chili
 1 shallot
 2 tbsp cilantro coriander
 1/2 tsp salt
Instructions
1. Blend all marinade ingredients in a high-speed blender until smooth.

2. Combine with coconut flakes and spread on a non-stick dehydrator sheet.
3. Spread onto a dehydrator sheet and dehydrate at 115 degrees for 20 hours until
completely dry.
4. Blend all dressing ingredients in a high-speed blender. Will store in the
refrigerator for up to 4 days.
Persimmon Chutney
 5 medjool dates
 3/4 cup water
 1 tsp probiotic power
 6 persimmon ripe, diced small
 1 grapefruit segmented
 3 tbsp white onion finely diced
 1/2 cup raisins
 1 Granny Smith apple finely diced
 2 tsp chili flakes
 1/2 tsp fresh ginger or 1” piece, finely diced
 1 tsp salt
Instructions
1. Blend the dates, water and probiotic powder until smooth.

2. Place all the ingredients in a bowl along with the date probiotic mixture and
massage for a minute or so.
3. Transfer this mixture to a sterilised jar, making sure to leave at least 1” of air
space at the top of the jar.
4. Leave this in a warm place for 3 to 4 days, then transferring to the fridge.
Chutney will keep for at least 4 weeks.
5. Serve with crackers and almond or cashew cheese.
Portabella Mushrooms with Walnut Rocket

Pesto
Main
 4 Portabella mushrooms
 3 tbsp tamari
Pesto
 4 oz rocket leaves arugula
 1/2 cup walnuts soaked for 2 hours and rinsed
 1 clove garlic minced
 1/2 tsp salt
Instructions
1. Toss the mushrooms in the tamari, olive oil and lemon juice for a few minutes.
2. Dehydrate in for 3 hours at 115 degrees F, or if using an oven, place on a
baking tray and cook on the lowest temperature, which is usually around 150 F
(65 C) for about an hour, keeping an eye on them, so they’re lightly cooked and
softened.
3. Pulse the rocket leaves, walnuts, nutritional yeast, lemon juice, garlic and salt
in a food processor.
4. Whilst the food processor is running pour in the olive oil so it emulsifies and
doesn’t separate later on.
5. Serve a couple of spoonfuls on each of the warm mushrooms straight out of the
dehydrator or oven.
Pasta Puttanesca
Main
 2 courgettes medium size, spiralised
 1 clove garlic crushed
 2 tomatoes medium size, diced small
 1 tsp red chili flakes crushed
 10 black olives
 2 tbsp capers
 1/2 tsp black pepper ground
 2 tbsp parsley flat leaf
 3 tbsp sea veg salad
 1/4 tsp salt
Macadamia Parmesan
 5 macadamias
 1/4 tsp salt
Instructions
1. Grate the macadamias on a fine grater (I use a microplane) and then mix in the
nutritional yeast and salt by hand.
2. Combine all ingredients in a bowl and serve immediately.
Curried Coconut Cauliflower

Main
 1 head cauliflower
 3 tomatoes large
 1 tbsp garam masala
 1 tbsp tamari
 1 tsp salt
Coconut milk sauce

 3 tbsp coconut manna or butter
 1 cup water or vegetable stock
 1/2 cup cashews
 2 tsp curry powder
 1/2 tsp salt
To serve
 1 cup spinach
 1/4 cup coriander cilantro
Instructions
1. Cut the cauliflower into small florets and the tomatoes into similar size chunks.
2. Toss all the remaining main ingredients in a bowl, making sure all of the
cauliflower gets covered.
3. Dehydrate on a nonstick sheet at 115 degrees f (46 degrees c) for 3 to 4 hours,
until the cauliflower has started to soften.
4. Blend all the coconut milk sauce ingredients together until smooth. You can
substitute the coconut manna and water with 1 cup of your favourite coconut
milk if you have one.
5. When serving, massage the spinach until it’s slightly wilted.
6. Place in a bowl alongside ½ of the cauliflower mixture.
7. Pour over the coconut milk sauce.
8. Top with the fresh coriander (cilantro).
Vegan Caesar Dressing
 1 cup cashews soaked 2 to 3 hours

 3/4 cup water ½ cup for a thicker dressing
 1 clove garlic
 1 tbsp lemon Juice
 1 tsp tamari
 1 tsp light miso
 1 tsp dijon mustard
 1/4 cup nori sprinkles or ground nori sheet
Instructions
1. Blend everything but the nori in a high speed blender until smooth.
2. Add in the nori and pulse until you have small flecks in the dressing.Use as a
dressing for salads or as a dip or spread in sandwiches and wraps.
3. Store in a sealed container in the fridge for up to 4 days.
Sundried Tomato, Olive, Pesto & Almond

Cheese Terrine
Almond cheese
 2 cups almonds soaked for 8 hours and peeled
 1 cup water
 3/4 tsp salt
Pesto
 1 cup basil
 2 tsp olive oil
 1/4 tsp salt
Sun-dried tomato pesto

 1/2 cup sun-dried tomatoes
 1 clove garlic
 3 tbsp onion chopped
 2 tsp balsamic vinegar or sub for apple cider vinegar
 1/4 tsp salt
Olive tapenade
 1/2 cup black olives
 1/2 cup green olives
 1 tbsp capers optional
 1 clove garlic
 1 tsp olive oil
 1/4 tsp black pepper or to taste
Instructions
Almond cheese
1. The easiest way to peel almonds is to boil water in a kettle, then transfer to a
bowl with the almonds in and leave for a minute or so. That way the skins will come
off easily.
2. Blend the almonds and probiotics with water in a high-speed blender until
smooth.
3. Place the mixture in a nut milk bag, in strainer with some kind of weight on
top, such as a glass jar filled with water.
4. Cover with a tea towel and leave to sit at room temperature for at least 24 but
no longer than 48 hours.
5. Once culturing is complete stir or process with salt and nutritional yeast
Pesto
1. Pulse all ingredients in a food processor until broken down, but leave some
texture to the finished pesto.
Sun-dried tomato pesto

1. Blend all ingredients in a highspeed blender until broken down, but still a little
chunky.
Olive tapenade
1. Grind everything in a food processor, without making the pieces too small.
Assembly
1. Line a small loaf tin with baking parchment cut to size. Most terrine recipes
will use plastic wrap for this, but I’m not keen on having plastic wrap touch my food,
because of the chemicals on the plastic.
2. Start at the bottom of the pan with some cheese. You will be doing 4 layers of
cheese, so it’s a great idea to split all the cheese you have into 4 equal parts.
3. Next spoon in the olive tapenade, then more cheese, then the tomato, more
cheese, pesto, and then the final layer of cheese.
4. Place in the fridge for 24 hours to firm up, ready to cut and serve.
5. Serve with a nice simple green leaf salad.
6. This will serve 6 to 8 people, and will keep in the fridge for up to 5 days.
Jerk Spiced Sunflower Seeds

Jerk Seasoning
 1 tbsp allspice
 1/4 tsp cinnamon ground
 1 tsp red pepper flakes
 1 tsp dried thyme
 1/4 tsp cloves ground
 1/4 tsp cumin ground
 1/2 tsp salt
 1 tsp black pepper freshly ground
Main
 2 cups dry sunflower seeds soaked for 8 hours and rinsed
 1/4 cup tamari
Instructions
1. Mix all the jerk seasoning ingredients really well.

2. Combine all ingredients in a bowl and stir, so that all the sunflower seeds have
an even covering. If you are using a pre-bought jerk seasoning, you will need 3
tbsp of it.
3. For the dehydrator version, lay the seeds out on a nonstick sheet and dehydrate
for 8 to 12 hours at 46 degrees C (115 degrees F)..
4. For the oven version, lay the seeds on a piece of parchment in a baking tray and
place in a pre-heated oven at 150 degrees C (300 degrees F) for 40 minutes,
stirring the seeds every 10 minutes.
5. Once completely dry store at room temperature in a sealed container. If they’re
completely dry they’ll be good for several weeks in a sealed container.
Sundried Tomato Salad Croutons

 1 cup sun-dried tomatoes roughly chopped
 2 cups sprouted buckwheat
 1 1/2 cups almonds soaked
 2 courgette zucchini, medium size, peeled, roughly chopped
 1 apple cored and roughly chopped
 1/4 cup basil leaves
 1 tbsp rosemary destalked
 1 onion large size
 2 cloves garlic
 1 tsp salt
Instructions
1. Soak the sundried tomatoes for around 30 minutes until they’re soft. Save the
water for later.
2. Combine all the ingredients (apart from the sundried tomato soak water) in a
large bowl and mix by hand. The reason you’re doing this is because you’ll be
processing them in two batches, as the food processor won’t be big enough for
one batch.
3. So in a food processor, grind half of the mixture, adding a little of the sundried
soak water to get it to mix into a batter. Repeat with the second half of the
mixture and combine both back into the bowl, mixing well by hand.
4. Divide the mixture between two square dehydrator trays and spread evenly, to
about 5mm (0.2 inches) or slightly thicker if you prefer.
5. Dehydrate for 4 hours at 115 degrees F, then remove them from the nonstick
dehydrator sheets, score them into squares, then return to the dehydrator mesh
tray for around 8 hours, or until they are the desired texture.
6. Store in a sealed container. If you dehydrated them completely dry, they can be
left out of the fridge and will keep for several weeks. If they have any wetness
to them at all, store in the fridge for up to a week.
Chocolate Breakfast Rolls
 3/4 cup buckwheat (soaked 1 hour and sprouted 10-12 hours)

 1.7 oz almond butter (or any nut butter)
 2 cups zucchini (peeled and chopped)
 1/2 cup water
 1/2 cup coconut sugar
 1/4 cup sesame oil (cold pressed – could also use hazelnut or walnut oil)
 1/3 cup almonds (or hazelnuts) (whichever using, make sure they're 'activated'
by soaking and dehydrating)
 1 1/2 tbsp coconut flour
 1/2 cup hazelnuts (or almonds) (whichever using, make sure they're 'activated'
by soaking and dehydrating) (Processed into a crumb consistency – optional)
Simple Peach Compote

 2 g peaches (Ripe. Stoned & diced)
 1/3 cup xylitol (Or coconut sugar)
 1 pinch sea salt
Instructions
Chocolate Breakfast Rolls

1. In a high speed blender combine the first set of ingredients and blend on high
until smooth.
2. Add the second set of ingredients (psyllium and activated nuts (optional, but
recommended for texturand pulse in the blender just to break the nuts down a
bit and mix through the psyllium.
3. In a bowl, mix together the ground almonds and coconut flour with your hands.
4. Add the contents of the blender to the mixing bowl with the flours and mix well
with your hands to combine.
5. Allow the mix to sit 2-5 minutes, during this time it will firm up as the psyllium
and coconut flour absorb moisture.
6. Dampen your hands and form the dough into a large ball and press it down to
the thickness you’d like the rolls – I suggest no thicker than 2 ½ inches.
7. Scatter the chopped activated nuts over the rolls to coat the tops and press
gently so they adhere.
8. Dampen the cookie cutter or ring mould you are using to shape them and cut
out as many as you can from that first ball – place them on a nonstick lined
dehydrator tray.
9. Repeat until all dough is used – sprinkle with nuts each time before cutting.
10. Dry for 10-14 hours at 115f, or until the rolls are crisp outside and soft inside.
11. Store the rolls in an airtight container in the fridge and dehydrate for 30 mins –
1 hour before eating – this will make them warm and also crisp the outside
again.
Simple Peach Compote

1. Combine all ingredients in a bowl and mix together with your hands.
2. As you mix, gently squeeze the fruit to release their natural juices and create a
little sauce / jam like mixture.
3. Store in an airtight container for up to 5 days in the fridge.
How to Build Your Own Raw Chocolate

Truffles
 1 cup mango or dried fruit of choice
 1/2 cup nut butter
 1/4 cup coconut sugar powdered
 1 tbsp vanilla powder
 1 tsp tamari
 1/3 cup cacao paste melted
Instructions
1. If your nut butter is very thick (as all the oil is gone) then you may need to add
a little more liquid ( fruit paste or cacao paste ) to this recipe, otherwise it could end
up being very heavy.
2. Soak your dried fruit of choice in enough water to cover for 1 hour or until
softened. You can use warm water to speed this process up. If the dates aren’t
naturally moist, soak them 1 hour in warm water, as per the dried fruit.
3. Strain the fruit and reserve the soak liquid for blending.
4. In a high speed blender combine the soaked fruit and dates and blend into a
paste using as little water as necessary to get the paste consistency.
5. Transfer to the bowl of your food processor and add the next set of ingredients.
Process to combine well.
6. Add the cacao paste and pulse to combine.
7. Transfer to a container and place in the fridge until firm enough to roll, about 1-
2 hours. It can remain in the fridge longer, if you need to make it ahead of time.
You can also set in the freezer if you want them faster.
8. Once ready to roll, powder your hands very lightly in cacao powder and roll the
mixture into small balls.
9. Place on a greaseproof paper lined tray or excalibur tray lined with a nonstick
sheet.
10. Once all mix is rolled, pop in the fridge to set – about 15-20 minutes.
Raw Carrot Cake Granola
 1 cup pecans soaked overnight

 1 cup walnuts soaked overnight
 ½ cup macadamias soaked overnight
 1 cup oats
 1 tablespoon pumpkin spice or mixed spice
 2 teaspoons ground ginger
 9 ozs carrot grated
 ½ cup raisins soaked 1 hour
 1 teaspoon orange zest from 1 orange
 ½ teaspoon sea salt
For the date paste

 1 cup orange juice
Instructions
1. Grind all ingredients except the date paste ingredients in a food processor until
broken down to desired consistency.
2. Blend dates and orange juice together in a highspeed blender until smooth. You
can add a little water to get it to blend if you don’t have a strong enough
blender.
3. Mix first set of ingredients in a bowl with the date paste.
4. Dehydrate overnight, for around 8 to 12 hours at 115 degrees F.
5. Store in a sealed container for up to 2 weeks.
Simple Ganache Tart

Crust
 1 1/2 cups almonds pecans or hazelnuts, activated
 1 tbsp lucuma optional
 1 tsp vanilla powder or extract
 1 tsp cinnamon
 3 tbsp coconut oil or cacao butter, melted
 2 tbsp water
Ganache
 7.7 oz cacao paste or your favourite chocolate, melted
 1/2 cup nut butter or seed butter
 1/3 cup maple syrup or honey
 1 tsp vanilla powder or ½ tsp vanilla extract
 1 cup warm water
Instructions
1. Process all crust ingredients, except water and coconut oil, into a food
processor until crumbly, but still with lots of texture.
2. Add coconut oil or cacao butter and water and process just to combine.
3. Line a spring-form tart tin with cling film and press the crust in, bringing it up
the sides, if that is the type of base you desire. Press the crust so it’s rather
compacted.
4. Set in the fridge or freezer for 15 minutes.
5. In a blender, combine all the ganache ingredients except for the water on low-
med speed.
6. With the blender running, slowly drizzle in the warm water and watch it
emulsify (because it’s fun to watch).
7. Pour into the crust and set in the fridge (4 hours) or freezer (1-2 hours).
Cinnamon Raisin Protein Bars
 1/4 cup coconut oil melted

 1/4 cup coconut butter softened
 2 scoops protein powder
 1 1/2 cups oats gluten free
 1/2 cup desiccated coconut
 1/2 tsp salt
 2 tsp cinnamon
 1/2 tsp vanilla
 1/2 cup raisins
Instructions
1. Put all of the ingredients into a food processor and pulse until the mixture sticks
together well enough to put into a silicon mould. Making sure you have the coconut
oil melted and the coconut butter softened is the key to this.
2. Mould bars to the shape and size mould you have and store in a sealed
container in the fridge. I like to eat them when they’ve been out of the fridge
for about an hour, so they’ve softened.
Five Minute Muesli

 2 cups desiccated coconut
 1/2 cup almonds
 1/2 cup cashews
 1/4 cup goji berries
 1/4 cup raisins
 1/4 cup white mulberries dried
 1/4 cup cacao nibs
 1 tsp vanilla powder
 3 tbsp lucuma
Instructions
1. Pulse ingredients in the food processor until slightly broken down, but still
chunky.
2. Store in an airtight container for up to 3 weeks. Eat as a trail mix or with your
favourite nut milk.
3. Advanced for granola: Add 3 tbsp water and 2 tbsp maple syrup and dehydrate
at 110° F on a mesh sheet until dry.
Nori Taquitos
Filling
 1 cup sunflower seeds soaked 4 hours or more
 1 cup sun-dried tomatoes soaked for 1 hour or more
 1/4 cup water use the tomato-soaked water
 1 tbsp dark miso
 2 tsp cumin
 1 tsp chili powder
 1 clove garlic
 1 chili chopped & seeds removed
 3 spring onions or green onions, chopped
Dip
 1 1/2 cups cashews soaked 1 hour or more
 1 1/2 tbsp apple cider vinegar
 1 cup water
 1/2 tsp salt
 1 tsp smoked paprika
 1/2 tsp cumin
Wrap
 2 Nori sheets
 1 courgette zucchini, sliced thinly on a mandoline
 1/2 cup sunflower sprouts or salad leaves of choice
 1/2 avocado cut into strips
 1/4 cup chives
Instructions
filling
1. Grind all ingredients in a food processor until desired consistency is achieved.
Dip
1. Blend all ingredients in a highs peed blender until smooth.
Assembly
1. Cut the nori sheet so you have a square.
2. Cut again to halve the square, so you have two strips.
3. Lay the courgette strips in some paper kitchen towel for a few seconds to
remove the surface moisture. Pat them dry and then transfer to the nori, laying
them length ways.
4. Place the avocado strips diagonally from the bottom left-hand corner (the Nori
sheets should have the shortest side closest to you, so that the longest sides
extend away from you).
5. Place some of the sunflower seed filling on the avocado, finishing off with the
same of the green leaves and chives.
6. Roll in a cone shape and seal the nori with a little water, so it sticks.
Aubergine Macadamia Pesto Ravioli
Aubergine wrappers
 1 aubergine eggplant, sliced thinly on a mandoline
 1/2 tsp salt
Ravioli filling #1 – rocket (arugula) pesto

 7 oz rocket arugula
 2 cloves garlic minced
 1/2 tsp salt
Ravioli filling #2 – macadamia nut cheese

 2 cups macadamias soaked for 8 hours
 1 cup water
 3/4 tsp salt
Sweet tomato sauce

 9 oz baby tomatoes or any tomatoes with lots of flavour
 5 oz sundried tomatoes
 1 red bell pepper de-seeded and chopped
 1/4 red onion
 1 clove garlic peeled
 1/4 tsp black pepper freshly ground
 1/2 tbsp fennel seeds freshly ground
 2 tbsp salt
 1 tbsp smoked sweet paprika
Wilted Spinach
 1/2 cup spinach
 1/4 tsp salt
Instructions
Aubergine wrappers
1. Combine all ingredients in a bowl and leave to stand for five to ten minutes.
2. After 5 to 10 minutes, the slices should be much softer and you’ll be able to
squeeze some of the water out of them. I do this by picking up a handful,
squeezing them, then carefully untangling them from each other.
Ravioli filling #1 – rocket (arugula) pesto

1. Grind all ingredients in a food processor, leaving it a little chunky. Can be kept
in a sealed container in the fridge for up to 4 days.
Ravioli filling #2 – macadamia nut cheese

1. Blend macadamias, water and probiotics in a high-speed blender until smooth.
2. Place the mixture in a strainer that has been lined with cheesecloth or in a nut
milk bag and place a weight on top. The weight should not be so heavy that it
pushes the cheese through the cloth, but heavy enough to gently start to press
the liquid out.
3. Leave to culture in a warm place for at least 24 but no longer than 48 hours.
4. At this point you can remove the ring mould and place in the refrigerator until
ready to serve. You can also remove the ring mould and then place in a
dehydrator at 105 degrees F for 24 hours to get a rind.
Making the ravioli filling
1. Mix the rocket pesto and macadamia cheese.
2. Place a little of the filling on each piece of aubergine, making a parcel with
another piece on top of that.
3. Dehydrate these for anything between 3 to 6 hours at 115 degrees F. I prefer
them on the softer side at around 4 hours.
Sweet tomato sauce

1. Blend all ingredients in a high speed blender.
Wilted Spinach
1. Just before serving massage the salt into the spinach and in a few seconds,
you’ll notice it bruising and then wilting down, as if it’s been steamed.
Chilli Courgette Pasta

 2 courgette zucchini, ribboned with a peeler
 1 3/4 oz rocket leaves arugula
 2 tsp olive oil
 1/8 tsp lemon zest
 1 red Thai chilli small size, finely diced
 10 basil leaves cut chiffonade
 2 tbsp capers roughly chopped
 1/8 tsp chives
 1/3 cup chives sliced thin
 1/2 cup baby tomatoes tossed in a little olive oil and salt, either whole and
dehydrated for a couple of hours, or halved and not dehydrated.
Instructions
1. Toss the courgette, rocket, olive oil, lemon juice, lemon zest. Red chilli, basil
leaves, capers, chives and baby tomatoes in a bowl together.
2. Serve in a bowl with the pine nut parmesan.
Rocket Fennel Cacao Salad

Main
 1 ripe mango diced
 1/2 cucumber diced
 1/2 fennel bulb shaved
 1 Thai chili finely diced
 5 basil leaves cut chiffonade
 1/2 avocado
 1/4 cup sea veg salad optional
Dressing
 3 tbsp coconut oil melted
 1/4 cup cashews
 1/2 cup water warm
 1 pinch cayenne
 1/4 tsp cinnamon
 1 pinch clove
 1/2 tsp salt
To serve
 1 tbsp cacao butter finely grated
Instructions
1. Combine all main ingredients and arrange in a serving dish.

2. Blend all the dressing ingredients in a high-speed blender.
3. Serve the dressing in a side dish, with the salad and top with grated cacao
butter.
Pea & Mint Croquettes, Avocado Relish with
Sour Cream
Pea & mint croquettes
 2 cups frozen peas thawed
 1 tbsp mint leaves tightly packed
 1/4 cup spinach
 3 tbsp chia seed ground
 5 oz tomato
 1/4 cup chives
 1 tsp salt
Avocado relish
 1 avocado
 1 tsp chilli flakes or more to preference, crushed
 1/4 tsp salt
Sour cream
 1 cup cashews
 1/2 cup water
 1/2 tsp salt
To serve
 1/2 cup rocket arugula
 1 tsp olive oil
Instructions
Pea & mint croquettes

1. Grind all ingredients in a food processor until broken down, but still a little
chunky.
2. Use a ⅓ cup measure to form 7 croquettes and either serve as they are, or
dehydrate for 3 hours at 115 degrees F, so the outside is a little crispy.
Avocado relish
1. Use a fork to smash everything into a relish.
Sour cream
1. Blend everything in a highspeed blender until smooth.
To serve
1. Splash a little olive oil and apple cider vinegar on the rocket leaves, toss and
place in the plate.
2. Add the croquettes, avocado relish, sour cream and serve immediately.
Malaysian Squash Noodles
The noodles
 1 courgette zucchini
 1 yellow summer squash
 1 tsp sesame oil cold pressed
 2 1/2 oz shiitake mushrooms
 3 1/2 oz mung bean sprouts
 1 1/2 oz mangetout peas
The sauce
 3 tbsp coconut manna butter
 1 cup water or vegetable stock
 1/2 oz ginger peeled
 1/3 oz lemongrass stalk
 1 red chili
 1/4 tsp turmeric
 1/4 tsp fennel seed
 1/8 tsp clove
 1/4 tsp nutmeg
 1/4 tsp cumin
 1/2 tsp salt
 1 tsp tamari
Garnish
 1/2 tsp cashews or almonds, crushed
 1/2 tsp dulse or any dry sea vegetable flakes
 1/2 tsp hemp seed hearts
 1/2 tsp coriander cilantro
Instructions
The noodles
1. Spiralise the courgette (zucchini) and squash into noodles and transfer with a
bowl with a few pinches of salt and the cold pressed oil.
2. Slice the shiitake mushrooms into strips and marinate in a splash of apple cider
vinegar and tamari.
The sauce
1. Blend all ingredients in a highspeed blender until smooth.
To serve
1. Place the noodles, shiitakes, mung beans, mangetout in a serving bowl.
2. Add the sauce to bowl and garnish with crushed cashews, dulse, hemp and
coriander (cilantro)
Chipotle Cashew Mayo

 1 cup cashews
 3/4 cup water
 2 tbsp coconut butter melted
 1/2 tsp salt
 2 tsp chipotle powder
 1/2 tsp cumin
Instructions
1. Blend the cashews, water and probiotics until smooth. Transfer to a bowl,
cover, and leave in a warm place for 14 to 16 hours. This is the process of culturing
the cashews; you’ll know it’s done when you put a spoon through the mixture and it
has tiny air bubbles. It should also taste (and smell) slightly sour.
2. You’re going to transfer this back over to the blender and blend in the
remaining ingredients until smooth again. It’s really important that the coconut
oil is melted to the point that it’s clear and that the coconut butter is loose and
slightly runny (it will never go clear like the oil).
3. Place in the fridge until you’re ready to serve. It will firm up a little in the
fridge, but if it’s too firm for you, use a little less coconut oil next time, or just
take it out of the fridge about 1/2 and hour before you use it.
Sundried Tomato Broccoli Salad

1st set
 1 head broccoli
 3 tsp tamari
2nd set
 1/2 cup Kalamata olives
 1/8 cup basil leaves torn
 6 sundried tomato halves soaked, cut into strips
 1 tbsp pine nuts optional
Instructions
1. In a bowl, massage the 1st set of ingredients (broccoli, tamari, lemon juice and
olive oil) until the broccoli softens.
2. Add in the olives, basil leaves, sundried tomatoes, pine nuts and garlic.
3. If you have it, serve with almond cheese (see the recipe description above for
links on how to do that).
Jerk Spiced Portobello Mushrooms,
Cauliflower Coconut Rice & Mango Salsa
Portobello mushrooms
 2 portobellos large, sliced into 3 or 4 chunky strips
 2 tsp jerk seasoning
 2 tsp coconut oil melted
 1 ginger thumb-sized piece, minced
 2 spring onions cut at an angle
 2 tbsp tamari
Cauliflower coconut rice

 1 cauliflower cut into florets
 1 spring onion
 2 thyme small sprigs, leaves only
 1 pinch clove
 1/4 tsp salt
Mango salsa
 1 mango ripe, cubed small
 1 tsp coriander cilantro), finely chopped
 1 pinch salt
Instructions
1. Combine all the Portobello mushrooms marinade ingredients in a bowl

(everything except the mushrooms).
2. Place the strips of mushroom in the marinade and ideally leave them overnight.
You can also ‘get away with’ about an hour of marinating.
3. Dehydrate at 46 degrees C (105 degrees F) for two to three hours. As I
mentioned in the intro, if you don’t have a dehydrator then just marinate them
overnight before serving.
4. Pulse all cauliflower coconut rice ingredients in a food processor until ‘rice-
like’.
5. Combine the mango salsa ingredients in a bowl and serve with the mushrooms
and rice.
Dehydrator Chia Seed Bread

 2 courgette medium size, peeled, roughly chopped
 1 cup water
 1 onion medium
 1/4 cup nutritional yeast
 1 tsp salt
 1 cup chia flour ground chia seeds
 1 1/2 cup almond flour or 2 cups almond pulp from almond milk
 3 tbsp psyllium powder
Instructions
1. Blend the olive oil, peeled courgette, water, onion, nutritional yeast, lemon
juice and salt in a highspeed blender.
2. Grind the chia flour, almond flour/pulp and psyllium powder in a food
processor for a few seconds, then pour in the blended mixture from step one,
grinding until a batter is formed.
3. Spread the batter on 2 nonstick dehydrator sheets about ½ cm (⅕ of an inch)
thick.
4. Dehydrate for around 4 hours at 105 degrees F.
5. Remove the nonstick sheet and cut the bread into 8 individual slices (4 per tray)
and return to the dehydrator, just on the mesh sheets this time, for another 8
hours, or until you’re happy with the texture.
Smashed Chickpea & Sweetcorn Salad

First set
 3/4 cup cashews soaked 20 minutes and rinsed
 1/2 tsp salt
 1/2 cup water
2nd set
 1 1/2 cups sprouted chickpeas garbanzo beans
 2 stalks celery small, finely diced
 1 cucumber approx. 3 inches or 8cm, finely diced
 2 tbsp parsley minced
 1 cup organic sweetcorn
 1/8 tsp cayenne
 1/4 cup sea veg salad or more if you’d like
 1/8 tsp cracked pepper
Instructions
1. Blend the first set of ingredients (cashews, salt, lemon juice, apple cider
vinegar and water) in a high speed blender.
2. In a bowl, crush the sprouted chickpeas with a fork or potato masher, leaving
some texture to them. Some people digest chickpeas better when they have
been steamed for 5 minutes first. If this is you, still sprout them, then steam
them.
3. If you’re in a pinch, or can’t imagine doing this, you can use pre-packaged
ones. If you’re going this route, get organic and if you can get them in a pouch
or box, rather than a can, you’ll avoid the toxicity that can come from canned
goods.
4. Add the remaining ingredients, along with the blended cashews, to the bowl
with the chickpeas and mix with a fork.
5. Serve on a lightly dressed greens. I just like to use a little olive oil and lemon
juice to dress the greens.
Matcha Cheesecake, Cacao Soil, Mango Jam

Base
 2 cups pecans soaked and rinsed
 1 tbsp lacuma
 3 tbsp cacao powder
 1 pinch salt
 1 pinch vanilla powder
Filling
 2 cups cashews soaked
 1 cup water
 3/4 cup xylitol or raw cane sugar
 3 tsp matcha powder the highest quality you can find
 1 pinch salt
Cacao soil
 1 cup walnuts
 1 tbsp tahini
 1 cup dates soft
 1/4 cup cashews
 1/2 tsp salt
Mango jam
 1 cup dried mango soaked overnight
Instructions
1. Grind all base ingredients in a food processor until crumbly. Press in to a 9″

spring form pan, or 2 smaller pans for a similar size slice to the one pictured.
2. For the filling, blend the cashews, water and probiotics in a highspeed blender
until smooth.
3. Transfer to a bowl or container that you can cover, then sit it in a warm place
overnight or fir up to 16 hours. You’ll know it’s cultured enough when you run
a spoon through it and see tiny bubbles. It should also have a slightly sour taste.
4. Once you’re happy with it, transfer to a food processor, along with the lemon
juice, xylitol, vanilla powder, match powder, salt and coconut oil. Make sure
the coconut oil is warm when you add it and that the cashew mixture itself isn’t
cold (it hasn’t just come out of the fridge). This is because we don’t wan’t the
coconut oil to firm up and seize the whole mixture, which makes the next step
very tricky.
5. Pour your filling on top of the base in the spring-form pans, then place into the
fridge overnight to set. If your cheesecake is still a little softer than you’d like it
to be, place the whole thing in the freezer for a couple of hours and remove 20
minutes before slicing.
6. For the Cacao soil, grind cashews and walnuts into a flour in the food processor
first, then add the remaining ingredients and process again until the dates are
completely broken down.
7. For the mango jam, blend mango in a high-speed blender, using as much of the
soak water as you need, to get the consistency you want.
Sea Veg Croquettes, Tartar, Sweet Chilli with
Wilted Spinach
Croquettes – section 1
 1/4 cup Brazil nuts soaked overnight
 4 cups frozen corn thawed
 1 cup sea veg you can just use dulse if you don’t have access to Sea Veg Salad
 1 tsp tamari
 1/4 cup chia seed ground
 1 shallot diced
 2 tsp Old Bay Seasoning
Croquettes – section 2
 1/2 cup Brazil nuts soaked overnight
 1 tbsp chili flakes
 1 tbsp sweet paprika
Tartar
 1 cup cashews soaked 30 minutes
 1/2 cup water
 1/4 cup dill pickles finely diced
 2 tbsp capers
 1/2 shallot small
 1 tbsp parsley finely chopped
 1/8 tsp salt
Sweet chilli
 2 red bell pepper de-seeded and roughly chopped
 2 red chillies de-seeded (I like Scotch Bonnet for this)
 1/2 mango de-stoned and roughly chopped
 1/2 tsp salt
To serve
 2 cup spinach per person
 1/8 tsp salt
Instructions
Croquettes
1. Pulse all ingredients from first section in a food processor until thoroughly
combined, leaving some texture.
2. Form into croquettes using a 1/4 cup measure.
3. Grind ingredients from second section in a food processor to crumbs and
transfer to a bowl.
4. Individually coat the croquettes in the crumbs and dehydrate for 5 to 6 hours at
105 degrees F.
Tartar
1. Blend the cashews, water and apple cider vinegar until smooth
2. Stir in remaining ingredients by hand.
3. Chill to firm up before serving.
Sweet chilli
1. Blend all the ingredients up until smooth.
2. Chill until ready to use. Will keep for up to 4 days in a sealed container in the
fridge.
To serve
1. Massage salt into spinach until they wilt a little, as you can see in the picture. If
you’re using green such as rocket, then instead of wilting them, just toss them in a
little olive oil and lemon juice.
2. Serve with the croquettes, tartar and sweet chilli.
Lychee Ceviche with Smoked Cashew Cheese

Lychee ceviche
 1 cup lychee meat 6 lychees = ¼ cup
 1 tsp coriander cilantro, chopped
 1 tsp chives or green onions, minced
 1/4 cup cucumber diced small
 1/2 tsp ginger grated on a Microplane
 1 tbsp red onion diced small
 1/4 tsp salt
 1 avocado diced
Smoked cashew cheese

 2 cups cashew nuts soaked 8 hours
 1 cup water
 1 tsp probiotic powder
 1/2 tsp salt
Instructions
Lychee ceviche
1. Mix all ingredients except avocado in a bowl.

2. As you can see from the pictures, I used rambutan instead of lychee, because
despite searching high and low, I couldn’t find lychees.
Smoked cashew cheese
1. Blend cashew nuts with water and probiotic powder and leave covered in a
warm place overnight to culture.
2. You’ll know it’s ready when you put a spoon through it and see small air
bubbles that dissolve.
Transfer to a food processor and add in salt, lime juice, nutritional yeast, onion
powder, garlic powder and smoked paprika.
3. Mix this in the food processor for about 30 seconds, so everything is

combined.I like to make this at least a couple of days before I need it, so I can
firm it up a little in the fridge.
To serve
1. Smear the cashew cheese on the plate.
2. Add the lychee ceviche on top with the diced avocado.
Garlic & Onion Naan Bread

1st set
 1 courgette zucchini, peeled
 1/2 tsp salt
 2 cups water
 2 tbsp sesame oil cold pressed
 1/4 cup nutritional yeast
2nd set
 1/2 cup almonds ground
 1/2 cup cashews
 1/4 cup lucuma
Instructions
1. Blend the first set of ingredients in a high-speed blender.

2. Grind the second set of ingredients in a food processor until the cashews are
ground to flour.
3. With the food processor turned on, pour in the mixture from the blender slowly,
so that the 2 combine thoroughly.
4. Transfer to a bowl and leave to stand for a few minutes, so that it thickens up.
5. You’re now ready to spread into 3 to 4 individual naan breads on a nonstick
dehydrator sheet, around 1cm (⅓”) thick. I like to make the outside edge a little
thicker than that.
6. Dehydrate at 115 degrees F for around 3 to 4 hours, until you can turn them
over, removing the nonstick sheet to complete dehydration for another 3 to 4
hours.
7. There’s a real sweet spot for dehydration here, where they’re still slightly moist
inside, making them more spongy. You can always make one really small piece
when spreading them out, so you can use to test how dry they’re getting.
8. Optionally, you can bend the bread about an hour before it’s finished, so that
the cracks appear in it. I think this makes it much more visually appealing.
Coconut Milk Chia Pudding
Ingredients
 ¼ cup chia seeds

 1 cup water
 2 tbsp coconut butter (not coconut oil)
 1/4 cup protein powder
 1 tbsp maca (I use gelatinised maca)
 10 drops stevia (I like Sweetleaf toffee)
 ½ tsp lemon juice
 1 tsp honey optional
 1 pinch salt
 1/4 cup frozen blueberries (defrosted with juices)
Instructions
1. Put the chia seed in your serving bowl.

2. The rest of the ingredients (except the blueberries) get blended up in a blender
until it forms a milk.
3. Pour the milk over the chia seed and leave for 15 minutes before serving.
4. When ready to serve, top with the blueberries and blueberry juice.
Sauerkraut, Avocado & Cumin Bowl

 1 avocado
 1 cup raw sauerkraut
 1/4 tsp onion powder
 1/4 tsp cumin
 1/8 tsp salt optional as it depends how salty you made the sauerkraut
Instructions
1. Scoop the avocado and cut into chunks.

2. Combine everything in a bowl and eat from the bowl, or transfer to a nicer
bowl/plate if you’re feeling posh.
Vanilla Chia Pudding with Almond Milk

 3 cups almond milk
 1/2 cup chia seed
 1 teaspoon vanilla powder
 1 tablespoon maple syrup or honey
 1 pinch Himalayan salt
Instructions
1. Whisk all of the ingredients together in a bowl and leave to stand for 30 to 60
minutes.
2. This can also be made the night before, left in the fridge and enjoyed in the
morning. If you're doing that, you might want to add a splash of almond milk to
loosen it up before eating.
3. Optional: Serve with thawed from frozen blended berries, and/or dried fruit
such as mulberries. Cacao nibs are also really nice for this, as are coconut
flakes.
4. Will keep in the fridge for up to 4 days.
Quick Grind Salad

Main
 1 head broccoli cut from the stalk
 3 stalks purple sprouting broccoli roughly chopped
 1/4 cauliflower roughly chopped
 1/4 cup dill fresh
 1 avocado
 1 gem lettuce small, main stem removed
 1 chicory small, main stem removed
 1 1/2 tbsp lemon juice
 1/2 cup olives pitted
 1 cup quinoa sprouted
Dressing
 1 tbsp balsamic vinegar
 1 tsp salt
 1/2 tsp honey or coconut nectar
Instructions
1. Add all salad ingredients to the food processor and pulse until ground into a
chunky salad.
2. Transfer to a bowl.
3. Combine all dressing ingredients in a far with a lid and shake, add to salad and
enjoy!
Green Goddess Salad
Broccoli & cauliflower couscous

 1/4 head cauliflower
 1/2 head broccoli
 2 tsp dill
 1 tsp lemon zest
 1/8 tsp salt
 1/4 tsp nutritional yeast
Green Goddess salad dressing
 3/4 cup cashews soaked for 20 minutes
 2 tbsp tarragon fresh
 1/4 cup parsley loosely packed
 1 tbsp chives
 1 tsp nori or dulse flakes
Spirulina spinach
 1 cup spinach
 1 tsp olive oil
 2 tbsp spirulina
 1/4 tsp salt
To assemble
 1 head romaine or any of your favorite salad greens
 1 pc avocado
Instructions
Broccoli & cauliflower couscous

1. Pulse all ingredients in a food processor, to the point where the mixture looks
like couscous. Set aside.
Green Goddess salad dressing
1. Blend all ingredients with enough water in a high-speed blender until smooth.
Spirulina spinach
1. Massage all ingredients in a bowl.
To assemble
1. In a large bowl, tear your lettuce or chosen leaves and add some of the Green
Goddess dressing, working it through so that all the leaves are covered. Dice the
avocado and add to the bowl, quickly mixing again.
2. Take a nice, large plate and lay down a bed of the leaves, dressing and avocado.
3. The next layer on the plate is going to be the spirulina spinach. Once you have
that, add the broccoli and cauliflower couscous.
4. Finish with the sprigs of dill and serve.
Raw Pumpkin Pie

Crust
 1 1/2 cup pecans *
 7 dried apricots diced
 1/2 cup raisins diced
 3 tbsp coconut butter
 1 tsp cinnamon
Filling
 1 cup cashews soaked for 20 minutes
 1 cup pumpkin flesh peeled & diced
 1 cup carrot juice
 1/4 cup honey or coconut nectar
 2 tsp lecithin optional
 1 pinch salt
 1 vanilla pod scrapings
 1 cup coconut butter melted / softened
 2 tsp pumpkin spice **
Instructions
Crust
2. Press into the cheesecake pan.
3. *You’re going to want to use the pecans dry in this recipe. So if you also want
to soak them (advised to make them more digestible) you’ll need to dry them
before use. This can be done in a dehydrator at 115F, or in an oven on a low
temperature.
Filling
2. Pour over base.
3. Set in fridge and allow to set for 4+ hours, preferably overnight.
4. Serve with a scoop of your favourite vanilla ice cream.
5. **In the UK you can use mixed spice if you have trouble getting pumpkin pie
spice
Fennel Chia Seed Crackers with Rocket
(Arugula) Pesto
Crackers
 3 fennel bulbs
 4 apples
 1/2 lemon
 4 c;loves garlic
 3/4 tbsp salt
 1 tbsp dill
 1 1/2 cup chia seed dry
Rocket (arugula) pesto
 2 cloves garlic minced
 1/2 tsp salt
Instructions
Crackers
1. Juice the fennel, apple, lemon and tomato. Transfer this to a blender with the
garlic and salt, then blend on full speed.
2. Once the garlic has been blended in, add the dill and blend on a lower setting to
break up the dill without blending it all into one colour, so the specks of green
still show through. This will give a more attractive cracker in the end.
3. In a bowl, combine the blended mixture with the chia and let that sit for 30
minutes. It will thicken up as the chia seeds go much more gelatinous. It’s
better to juice all the ingredients as we’ve done here and soak the chia, rather
than just blend all the ingredients up, as you might do with flax crackers,
because too much fibre in chia crackers will stop them from crisping up.
4. Spread this mixture as thinly as possible over two nonstick dehydrator sheets,
covering the whole sheets.
5. Dehydrate for 4 hours at 115 degrees F and then remove the nonstick sheet,
transferring to a cutting board. Cut the crackers to the desired shape and size,
which is easier at this stage, now they have been drying for 4 hours.
6. Return the individual crackers to the dehydrator, just on a mesh sheet, and
continue to dehydrate at 115 degrees F for 14 hours.
7. Store for up to a week in a sealed container. If they go a little soft, they can be
crisped up again in the dehydrator at 115 degrees for a few hours.
Rocket (arugula) pesto
1. Grind all ingredients in a food processor, leaving it a little chunky.
2. Can be kept in a sealed container in the fridge for up to 4 days.
Mole Truffles
 9 oz almond butter raw

 1 1/2 oz pumpkin seeds soaked, rinsed and dehydrated
 2 1/2 oz raisins
 3 1/2 oz water water used to soak the raisins
 1 1/2 oz maple syrup
 2 tsp nama shoyu
 1 1/2 tsp cumin seeds whole, ground in a mortar and pestle
 2 ancho chilies de-seeded and soaked with the raisins
 2 tsp chipotle pepper de-seeded and roughly chopped
 1 1/5 oz cacao powder
 1 tsp vanilla extract or 1 vanilla bean, scraped
 1/8 tsp nutmeg grated
 1 tbsp cinnamon powder
 1 pinch cayenne pepper or smoked hot paprika, optional
 8 oz raw dark chocolate 78% Ooosha dark chocolate or a high-quality raw dark
chocolate of your choice
Instructions
1. Soak the chipotle, anchos and raisins in enough water to cover for 4 hours or
until soft.
2. I made my own almond butter by using my Vitamix. Put 250 g of soaked and
dehydrated almonds in the Vitamix. Turn the blender on high speed and, using
the tamper stick, push the nuts into the blades until you have reached a nice
smooth consistency. Be aware that the blender conducts a fair bit of heat, so
you want to really use the tamper stick to keep things moving and finish the
butter within a minute of blending. It’s best to cool the butter in the fridge or
freezer before proceeding with the rest of the recipe. This will keep the heat
down.
3. Add the remaining ingredients except the melted chocolate and blend like fury,
using the tamper stick to help you. Don’t add more liquid as it was change the
recipe completely. In the end, however, if you choose to add more liquid, then
you will need to also add a bit more chocolate to keep the consistency right.
4. Turn the mix out into a large mixing bowl, pour in the melted chocolate and
whisk it all to combine. At this stage you could also add some textures, like
cacao nibs or chopped pumpkin seeds, if you wanted textured truffles.
5. Cover with cling film; press the film right on top of the mix so it doesn’t create
a skin while it cools. Set in the fridge or freezer. The best thing to do is leave it
in the fridge overnight. This allows it to set slowly, and the flavours will
develop more. In fact, over the coming days the flavours will continue to
develop.
6. Finally, with cacao-dusted hands, roll the truffles into balls. Alternatively, you
can set the mix into silicon moulds, pop them out and then roll in chocolate. If
you choose to roll into balls, then don’t coat with powders as this will not allow
the chocolate to adhere. You could, however, roll them in chopped nuts and
then dip in chocolate for a nice underlying texture.
Waldorf Salad with Macadamia Blue Cheese
Salad
 1 head romaine lettuce or other favorite lettuce, large
 1 cup watercress
 1 cup grapes mixed seedless, cut in half
 1 apple diced
 2 sticks celery finely diced
 1 cup walnuts roughly broken up
 1/2 cup parsley fresh flat-leaf
Dressing
 1/2 tsp mustard powder
 1/3 cup water
 1/4 cup cashews soaked for 20 minutes or 1/4 cup almond butter
 1/2 tsp salt Himalayan
Instructions
1. Tear the lettuce and watercress by hand and transfer to a bowl with the grapes
and celery.
2. Chop the tough stalks off the parsley and then finely chop the leaves, adding
them to your bowl.
3. Put all the dressing ingredients, along with the parsley stalks, into a blender and
blend until smooth.
4. Put enough dressing into the bowl so that all the leaves are lightly covered.
Toss, add the walnuts and toss the salad lightly again.
5. Transfer to your serving plates and then finish with a little of the macadamia
blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia
Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a
microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt.
This looks great sprinkled over the top.
6. Optional: A few good chunks of macadamia cheese.
Lemon Avocado Butter Lettuce Salad

Main Ingredients
 4 heads butter lettuce
 1 avocado
 2 nori sheets
 1/2 cup tomatoes baby
Dressing
 3/4 cup cashews soaked 20 minutes
 1/3 cup water
 1 clove garlic
 1/2 tsp salt
 2 tsp nutritional yeast optional
Quick Parmesan Cheese

 1/4 cup macadamias
 1/4 tsp salt
Instructions
Dressing
1. Blend all ingredients together in a high-speed blender.
2. Chill until ready to use.
Quick Parmesan Cheese
1. Use a microplane to grate the macadamias into a bowl.
2. Add the nutritional yeast and salt, and then mix thoroughly.
Assembly
1. Cut the leaves from the stalk of the butter lettuce.
2. Toss in the desired amount of dressing and then rearrange the leaves on the
plate so they go from biggest to smallest, as they did when they were part of the
original lettuce.
3. Cut half of an avocado into a fan and place on the plate just to the side of the
butter lettuce.
4. Crush a dry nori sheet with your hands and sprinkle the lettuce with it.
5. Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a
sprinkle of the quick parmesan cheese and the pine nuts.
Portabello Kebabs with Asian Slaw

Kebabs
 3 portabellos large
 1 red onion small
 1 zucchini courgette
 1 yellow bell pepper
 1 cup pineapple
 3 tbsp tamari
 1 tsp ginger freshly grated
 1/4 tsp fennel seed ground
 1/4 tsp celery seed ground
 2 tbsp flax oil
 1/4 tsp sesame oil optional
 1/4 tsp salt
Asian slaw
 1 tsp ginger finely grated
 2 tbsp tamari
 1/2 head Napa cabbage sliced thin
 1 carrot medium size, ‘ribboned’ with a peeler
 1/2 red bell pepper julienned fine
 1/2 yellow bell pepper julienned fine
 1 Thai chili minced fine
 2 green onions finely sliced
 1/2 cup cilantro minced
 2 tbsp mint chiffonaded
Instructions
Kebabs
1. Chop the vegetables into 1″ squares.
2. Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil.
sesame oil, and salt; then transfer to a bowl. Add the vegetables to the bowl and
marinate for a few minutes.
3. Make small skewers, alternating the vegetables on each wooden skewer to have
a nice colour and texture variation.
4. Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.
Asian slaw
1. Blend first 5 ingredients in a high-speed blender.
2. Combine with remaining ingredients in a bowl.
3. Serve with warm kebabs straight from the dehydrator.
Broccoli in Hoisini Sauce with Parsnip “Rice”

Broccoli
 5 cups broccoli florets small
Hoisini sauce
 1/4 cup tahini
 1 tsp yacon syrup agave
 3 tsp tamari
 1/2 chili small, de-seeded
 1/5 inch ginger or 1/2 cm cube cut, fresh
Parsnip “rice”
 1 1/2 cups parsnips peeled
 1 1/2 tbsp pine nuts
 1 tbsp macadamia nuts
 1 tbsp light miso
 1 tbsp sesame oil cold-pressed
 3 spring onions finely chopped
Instructions
Broccoli
1. Mix all ingredients together a in large bowl and massage with your hands until
the broccoli becomes softer. Then leave to stand for 10 minutes.
2. Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at
105 degrees F. You may find it useful (but not essential) to turn the tray around
halfway through. as the broccoli closest to the fan will dry quicker.
Hoisini sauce
Parsnip “rice”
1. Grind all ingredients, except the spring onions, in a food processor until fluffy
and rice-like.
2. Transfer to a bowl and stir in the chopped spring onions.
Mini Flax Pizza Bites

Flax cracker base
 1/2 cup flax seeds
 1 cup sun-dried tomatoes soaked 2 hours or more
 1/4 cup fresh basil
 3 tbsp dried Italian herb mix
 3 onions medium size
 1 clove garlic
Pine nut cheese spread

 1/4 tsp salt
 1/4 cup water
Tomato sauce
 4 tomatoes medium size, de-seeded
 1/4 cup sun-dried tomatoes soaked 2 hours or more
 1 soft dates
 1 clove garlic
 2 tsp olive oil
 1 tsp fresh basil
 1 tbsp dried oregano
Pesto
 2 cups basil tightly packed
 1 tbsp rosemary minced
 1/4 tsp salt
Instructions
Flax cracker base

2. Spread evenly and thinly over 2 nonstick dehydrator trays, right to the edges,
and then use a knife or spatula to score into individual squares.
3. Dehydrate at 105 degrees for 3 hours. Then invert onto another mesh
dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine nut cheese spread

Tomato sauce
Pesto
Assembly
1. Start with the flax cracker as a base, to which you’ll add a layer of the nut
cheese spread.
2. Next comes the tomato sauce. Top with some pesto.
3. Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole
mushrooms as a base instead of flax crackers.

1. Marinate 12 mushrooms in 1/4 cup tamari and 1/4 cup olive oil for 2 hours or
more.
2. Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going
heavier on the amount of pesto works really nicely with mushrooms.
3. Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to
warm through for 1 – 2 hours.
Chocolate Torte with Whipped Cashew Cream
Base
 1/2 cup cashews
 1/2 cup pecans
 1 tbsp coconut oil
 1 tbsp cacao butter melted
 1 tsp agave
Filling
 1 cup Irish moss paste
 1 cup cashews
 1 1/2 cup cacao powder
 3 cups cacao butter grated or chopped, which has then been melted
 1 cup agave nectar
 1/2 cup water
 1/2 tsp tamari
Cream topping
 1 cup cashews soaked for 2 hours or more
 1/2 cup water
 3 tbsp Irish moss paste
 1/2 tsp vanilla extract
 1/4 cup agave nectar
 1 pinch salt
 1 tbsp macadamia oil optional
Instructions
1. Pulse all base ingredients in a food processor until they bind.

2. Press into a 9″spring-form cake pan and place in the fridge to set.
3. Blend all filling ingredients in a high-speed blender until smooth and pour on
top of the base.
4. Leave in the fridge to set.
5. Blend all cream toppings ingredients in a high-speed blender until smooth.
6. Serve with chocolate torte and fresh berries.
Mushroom Curry, Parsnip Rice and Spiced
Mango Chutney
Marinated vegetables
 3 cups portabello mushrooms
 1 1/2 cups aubergine eggplant, peeled & diced small
 1 cup peas
 1/2 cup broccoli cut from the stem into 1 cm mini-florets
 6 tomatoes medium-size, diced small
 2 tbsp tamari
 2 tbsp curry powder
 2 tsp salt
Curry sauce
 1 red pepper
 1 clove garlic
 1/2 tbsp tamarind pulp
 1/4 inch ginger or 1cm cube, fresh
 1 tbsp curry powder try to get curry powder without salt in it
 1/2 cup fresh coconut from a brown coconut
 1/4 cup water
 1/4 tsp salt to taste
Parsnip rice
 2 cups parsnips fresh, peeled
 3 tbsp pine nuts
 1/4 tsp salt
 1 tbsp white miso
Spiced mango chutney

 2 mangoes medium-size
 1/4 tsp salt
 1 tsp ginger minced
 1/2 tsp cumin
Instructions
Marinated vegetables
1. In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in
lemon juice, tamari, olive oil, curry powder, and salt.
2. Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.
Curry sauce
1. To make the tamarind paste, soak the tamarind in water until it goes soft (the
seedless type you can buy in a packet is fine for this) and strain through a sieve. If you
don’t have any tamarind available, simply leave out.
2. Blend all ingredients in a high-power blender until smooth and creamy. You
may need to add more water, depending on what type of coconut you used.
3. Mix the softened dehydrated vegetables with the sauce and return to the
dehydrator in a large covered bowl to warm before serving.
Parsnip Rice
1. Pulse in the food processor until rice-like.
Spiced mango chutney

1. Finely dice one mango and set aside.
2. Blend all remaining ingredients in a high-power blender.
3. Add the diced mango to the blender and blend on low for a few seconds.
Maca Ice Cream & Cacao Crackle
Sandwiches
Ice cream
 1 1/2 cups cashews
 1/3 cup agave
 1 vanilla pod insides scraped out
 3 tbsp maca root powder
 1 pinch salt
Cacao crackles
 1/2 cup cacao butter
 1/4 cup agave
 3 tbsp cacao nibs
Instructions
1. Blend all ice cream ingredients in a high-speed blender until smooth.

2. Pour into an ice cream maker. Alternatively, you can pour into a container and
place in the freezer to set hard. Once it’s frozen, cut into chunks and run
through a juicer with the blank homogenizing plate on. This gets rid of any ice
crystals that may have formed.
3. When ice cream is soft enough to work with, shape it into a cylinder (a metal
ring is great for this) and re-freeze.
4. Blend all cacao crackles ingredients except the cacao nibs in a high-speed
blender. Transfer to a bowl and stir in the cacao nibs.
5. Use a spoon to drop small amounts of the mixture onto a nonstick surface, such
as a Paraflexx sheet, to form circles only slightly bigger than the ice cream
cylinders.
6. Leave to set hard.
Assembly
1. Take the ice cream cylinders from the freezer and let them soften slightly for a
few minutes. That way the next stage will work better.
2. Sandwich each of the cylinders between 2 pieces of the cacao crackles. You
may want to return them to the freezer at this point so the whole thing freezes
together as one.
Falafel & Hummus Wrap with Mediterranean
“Roasted” Vegetables
Tortilla
 3 cups courgette zucchini, peeled
 1/8 tsp cayenne
 1/2 tsp salt
Falafel
 1 cup pumpkin seeds
 2 tbsp fresh dill finely chopped
 2 tsp cumin
 8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
 3 tbsp fresh coriander cilantro
 1 clove garlic
 2 shallots
 1/4 cup olives stones removed
 2 tsp oregano
 1/8 tsp cayenne
 1/8 tsp pepper
 1/2 tsp salt
Hummus
 1/2 cup macadamia nuts
 3 tbsp tahini
 1/4 tsp salt
 1/4 cup water
Mediterranean "roasted" vegetables

 1/2 cup courgette zucchini), sliced
 1 red bell pepper sliced thin
 1/2 red onion medium-size, sliced
 1/2 cup fresh tomatoes sliced
 1/4 tsp salt
Instructions
Tortilla
1. Blend all ingredients except flax meal in a high-speed blender until smooth.
2. If you don't have flax meal, use flax seeds and ground them in a coffee grinder
or similar, to produce a fine flour.
4. Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
6. Once the nonstick sheets are removed, return to the dehydrator for 30 – 60
mins, until both sides are dry to the touch but still pliable.
Falafel
1. Process all ingredients in a food processor until thoroughly mixed.
2. Form into falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8
hours.
3. In this recipe, we used Kalamata olives but feel free to experiment with your
favorite.
Hummus
1. Blend all ingredients in a high-power blender until smooth.
Mediterranean "roasted" vegetables

1. Marinate all ingredients for a couple of hours, then place on a dehydrator sheet
and dehydrate at 105 degrees F for 1 – 2 hours, until soft.
2. You could just skip the marinating & dehydrating part of this recipe to save
time, and eat the veg crispy.
Assembly
1. Start by arranging a selection of your favourite salad leaves at the bottom of the
tortilla, so it covers half the tortilla, leaving a small gap at the bottom.
2. Arrange the vegetables in a line along the salad leaves.
3. Place 3 – 4 falafel along the top of the vegetables.
4. Spoon a generous helping of the hummus on top of the falafel.
5. Fold up the left and right-hand sides of the tortilla.
6. Then bring the bottom of the tortilla up over the 2 sides that have already been
folded up.
7. Using your thumbs, and keeping the sides and bottom rolled up, roll the main
part of the wrap towards the top so it starts to form the wrap. Keep everything
tightly packed together.
8. Once completely rolled, cut the wrap at a diagonal with a sharp knife.
Cherry & Mango Ice Cream Cup

Base
 3/4 cup cashews
 1/8 tsp salt
 1 tsp desiccated coconut
Filling
 1 cup cashews
 1/4 cup coconut oil
 1/8 tsp salt
 2 tbsp water
 1/2 cup cherries stones removed
 1/2 cup mango flesh only
Instructions
Base
2. Press into 2 small individual cups or cake moulds of your choice that have been
lined with plastic wrap.
3. Dehydrate for approximately 3 hours at 115° F until the shells are strong
enough to hold together without the case, and then remove from the case to dry
for a further 6 hours or overnight.
Filling
1. You can substitute cherries with any other fruit, such as pineapple or bananas,
depending on what you like and what’s available in season.
2. Blend all ingredients in a high-speed blender under smooth. It’s nice to have
some chunks of mango or cherry stirred in at the end so you get little bursts of
flavour.
3. Pour into an ice cream maker or freeze in a tub. If doing the latter, then once
frozen pass through a juicer with the homogenizing attachment on.
4. Fill the shells with the ice cream and garnish with slices of mango. Easy!
Raw Vegan Pizza: Pesto & Caramelised Onion

Base
 3 cups buckwheat sprouted
 2 avocados or 1/2 cup almond butter
 1/4 cup fresh basil
 3 tbsp Italian seasoning
 1/2 cup sun-dried tomatoes
 1/2 tsp salt
Caramelised onions
 1 cup soft dates
 3 tbsp tamari
 1/4 cup water
 5 onions large, sliced thinly (Use a mandoline if you have one)
Pesto
 2 cups basil
 1/4 tsp salt
Tomato sauce
 10 basil leaves
 1 cup sun-dried tomatoes
 1 cup tomatoes
 1/4 onion medium size
 1 soft date
Cheese
 1 cup macadamias
 1 1/2 tbsp lemon juice
 1/4 tsp salt
 1/4 cup water
Instructions
Base
1. Grind all ingredients in a food processor until they have a paste
consistency.Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and
dehydrate at 115° F for a few hours, or until you are able to turn it upside down onto
another dehydrator tray and peel off the nonstick Paraflexx sheet.
2. Dehydrate for another 8 to 10 hours or until base is dry enough to hold
together.
Caramelised onions
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 at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and
take on a cooked appearance.
Pesto
Tomato sauce
1. Blend all ingredients in a high-power blender until smooth.
Cheese
1. Grind all ingredients in a food processor until they have a fluffy consistency.
Assembly
1. Spread the tomato sauce onto the base.
2. Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly
to produce a beautiful layered and textured pizza.
Carrot & Orange Cake
Cake
 3 cups carrots finely grated
 2 cups pecans ground in a food processor
 1/4 cup raisins roughly chopped
 1 tsp nutmeg
 1 1/2 tsp mixed spice
 1/2 tsp salt
 1/2 tsp orange zest
 1/2 cup desiccated coconut
 1 cup soft dates pits removed
Frosting
 1 1/2 cups cashews
 1/2 cup water
 2 tbsp xylitol
 1/4 tsp salt
Instructions
Cake
1. Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger
and cloves. If you’re in the United States, you can use pumpkin pie spice.
2. Make a date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a
food processor until smooth.
3. Thoroughly mix all ingredients together in a large bowl.
4. Shape into individual cakes or press into one large cake, ready to be cut at the
end.
5. Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If
you don’t have a dehydrator, you can simply place the cake into the fridge to
set.
Frosting
2. Place in fridge to achieve a thicker consistency and spread on cake when you’re
ready to serve.
3. Garnish cake with nutmeg.
Curried Cabbage Pillows
Wrapper
 5 cups courgette or zucchini, peeled
 1/2 tsp cayenne
 1 tsp coriander ground
 1/2 tsp salt
Filling
 5 cups white cabbage shredded
 6 spring onions scallions
 2 tsp cumin
 2 tsp coriander ground
 1/4 cup cold-pressed sesame oil
 1 tbsp toasted sesame oil optional
 1 tsp salt
 2 tbsp tamari or nama shoyu
 2 cloves garlic crushed/minced
 2 red Thai chilies deseeded and minced
 2 tbsp agave
 3 tbsp tamarind paste optional
 1 cup coriander or cilantro, fresh, roughly chopped
Dipping sauce
 1 cucumber peeled
 1 mango skin & stone removed
 1/4 tsp salt
 1 spring onion or green onion, finely chopped
 1 cup coriander or cilantro, fresh
Instructions
Wrappers
1. If you don't have a flax meal, you can take the flax seeds and ground them in a
high speed blender or coffee grinder to produce a fine flour.
2. Blend all ingredients except flax meal in a high-speed blender until smooth.
4. Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square.
You can choose the size, but for the ones in the photo, the mixture was spread
26 cm x 26 cm square.
6. Once the dehydrator sheets are removed, return the wrappers to the dehydrator
for 30 minutes, until both sides are dry to the touch but still pliable.
Filling
1. To make tamarind paste, soak the tamarind in 1 cup water and break up with
your hands. Strain the mixture through a sieve, and you’re left with tamarind paste. It
should be roughly the consistency of watery yoghurt. You can also just buy tamarind
paste premade.
2. Combine all ingredients thoroughly in a bowl.
Dipping sauce
1. Blend all ingredients, except spring onions and coriander, until smooth.
2. Add most of the spring onion and all the coriander and pulse in.
3. Pour sauce into a small bowl and top with remaining spring onion.
Assembly
1. Cut each dehydrated wrapper, which should still be pliable, into 4 equal
squares.
2. Start with one of those smaller squares in front of you so that one corner is
close to you.
3. Place a good amount of the filling mixture into the centre of the square.
4. Fold up the corner that is closet to you into the centre, then fold up the left and
right corners so that you form an envelope.
5. You will need to wet the edges as you go along so they stick in place.
6. Fold down the final corner, as if you were closing an envelope, and use water
to stick it down. (You will find that you’ll get better at this the more you do.)
7. Place on a dehydrator mesh tray.
8. When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105
degrees F. Serve with dipping sauce.
9. Dehydrate any leftover cabbage mix until crispy; it makes a great addition to
any salad.
Napoleon of Spinach, Avocado & Cashew Sour

Cream
Napoleon crackers
 1 cup tomatoes
 3 sun-dried tomato halves
 15 basil leaves
 1/2 tsp salt
 1 tbsp agave
 1/2 cup pumpkin seeds meal
 1/2 cup flax seeds meal
Cashew sour cream

 1 cup cashews
 1/2 cup water
 1/2 tsp salt
 3 tsp lemon thyme or regular thyme, minced
Pepper sauces – first part

 2 red peppers chopped
 1 tsp salt
Pepper sauces – second part

 1 tsp olive oil
 3 tsp water
Assembly
 10 oz spinach
 2 tsp salt
 2 avocados small
Instructions
Napoleon crackers
1. Put the pumpkin and flax seeds in a high-speed blender or coffee grinder to turn
them in a powder or meal.
2. Then add the rest of the ingredients in a high-speed blender until smooth.
3. Spread in 6 even rounds on a dehydrator sheet, and dehydrate for a few hours
until they can be removed from the sheet. Dehydrate for a further 6 – 8 hours at
115 degrees F, or overnight until fully dried.
Cashew sour cream

1. Blend all ingredients, except the thyme, in a high-speed blender until smooth.
2. Add thyme and pulse until fully mixed in.
Pepper sauces
1. Mix the first part of the ingredients in a bowl and dehydrate for 6 – 8 hours at
115 degrees F.
2. Once removed from the dehydrator, place in a high-speed blender along with
the second part of the ingredients.
3. Blend until smooth. You may have to add more water, depending on how dry
your peppers got during dehydrating.
4. This recipe is for a red pepper sauce, if you want a yellow pepper sauce, you
can replace the red peppers for yellow peppers.
Assembly
1. Prepare spinach by mixing in a large bowl with salt and olive oil. Massage the
spinach until it wilts and takes on a lightly cooked appearance.
2. Cut open avocados and, using a spoon, remove the flesh from each half in
whole pieces. Cut each piece into a ‘fan’ by slicing them several times, 4/5ths
down the length, leaving them connected at the top. You should then be able to
fan them out.
3. Assemble by starting with a napoleon cracker, then adding a layer of spinach,
one of the sliced avocado halves, and finally some of the creamed cashews.
Repeat this for a second time and garnish with the pepper sauces.
Pomegranate Cheesecake with Clementine

Gelato
Base
 1 cup cashews
 1/4 tsp salt
Filling
 3 cups cashews soaked for 1 – 2 hours
 1 cup coconut oil
 1/2 cup lemon juice
 2 tbsp vanilla extract
 1/2 tsp salt
 1 cup xylitol
 1 1/2 cups pomegranate juice
 1/2 cup beetroot juice optional, just for colour
Clementine gelato
 2 cups cashews
 1/4 cup maple syrup
 1 cup clementine juice
 1 tsp clementine zest
 1/8 tsp salt
Instructions
Base
1. In a food processor, first process cashews to flour.
2. Add remaining ingredients and process again.
3. Press into the bottom of a 9" Springfield pan and place in fridge whilst working
on filling.
Filling
2. Pour on top of the base.
3. Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and
stored in, the fridge until ready to eat.
Clementine gelato
1. Blend all ingredients in a high-speed blender until smooth. Taste for sweetness;
you may need to add extra agave if your clementines weren’t that sweet.
2. Pour mixture into a rectangular container and place in the freezer to set. Once
set, pass through a juicer with a homogenizing attachment on. Alternatively,
you can pour the mixture (unfrozen) into an ice cream maker.
Cacao Pistachio Florentine & Mint Ice Cream
Sandwich
Ice cream
 2 cups cashews
 1/4 cup agave nectar
 1 pc vanilla pod
 1 cup almond milk
 1/2 cup mint leaves tightly-packed and fresh
Florentines
 1/2 cup cashews
 1/4 cup cacao butter melted
 3 tbsp agave nectar
 1/4 cup almond milk
 1/4 cup cacao nibs
 1/2 cup pistachio nuts roughly chopped
Instructions
Ice cream
1. Scrape the inside of the vanilla pod, and discard the outer part. Alternatively,
you can put the outer part in water to infuse, making ‘vanilla water,
3. Pour mixture into 4 round, equal-sized moulds and place in the freezer to set. I
used metal rings with plastic film stretched over the base of them.
Florentines
1. Blend all ingredients except the cacao nibs and pistachio nuts in a high-speed
blender until smooth.
2. Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
3. Use a spoon to form 8 florentines (circles as big as the ice cream moulds you
used) on some nonstick paper and place in the freezer to set. If you haven’t got
enough room in your freezer to lay them out flat, you can put them in the fridge
first, until they are firm enough to stack up in the freezer.
Before serving
1. Remove the ice cream and florentines from the freezer 1 – 2 hours before
serving.
2. Assemble the sandwiches with one florentine on the bottom and one on the top
of the ice cream that you removed from the moulds.
3. Decorate the outside of the mint ice cream with some more chopped pistachio
nuts.
Salsa Finta & Almond Polpetta
Salsa finta
 1 cup sun-dried tomatoes
 2 cups tomatoes fresh
 1 date soft
 1 clove garlic
 5 basil leaves large
 1/4 cup water
Almond polpetta
 1 cup almonds soaked
 1/2 tsp salt
 3 tbsp parsley fresh, chopped
 1 tbsp Italian herbs
 1/4 cup onion
Assembly
 2 courgette zucchini, medium-size
 1 tsp olive oil
 1/8 tsp Celtic sea salt
Instructions
Salsa finta
Almond polpetta
1. Grind the almonds to crumbs in a food processor.
2. Add remaining ingredients with an additional of 1/4 cup salsa finta and process
again until thoroughly mixed.
3. Form into small balls and optionally dehydrate at 115° F for 6 hours or until
they are slightly crunchy on the outside and soft on the inside.
Chocolate Raspberry Cake with Ginger
Chocolate Mousse
Base
 1/2 cup cashew flour
 1/2 tsp vanilla extract
 3 tbsp water
 1/8 tsp salt
 1 pack raspberries small, for the centre of the cake.
Mousse
 1 cup cashews
 1/2 cup water
 1 tbsp ginger fresh
 1/2 tsp ginger ground
 2 tsp tamari or nama shoyu
 1/8 tsp salt
Decoration (optional)
 1/2 cup raspberries
Instructions
1. Oat flour is simply raw oats that have been turned to flour in a coffee grinder or
Vitamix.
2. Cashew flour is made by grinding cashews in a food processor until they turn to
crumbs. You don’t need it as fine as the oat flour.
3. In a large bowl: mix all the base ingredients, thoroughly.
4. Place a metal ring approximately 3" (7 cm) wide and at least 2″ (5 cm) tall, on a
dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4,
place one part into the bottom of the metal ring and spread evenly. Repeat this
until you have 4 bases.
5. Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to
transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing
them to dry for a further 8 hours.
6. Blend all mousse ingredients in a high speed blender until smooth and set aside.
7. Take your bases and place the metal ring back over one of them. It's
recommended to line the inside of the ring with non-stick paper as this aids in
the removal of the ring at the end.
8. Arrange some raspberries at the bottom of the ring, covering the whole of the
base. You can then cover them with one quarter of the mousse.
9. Repeat this with the other bases. This can be done using another 3 metal rings;
or you can leave the cake you have just done in the freezer for a few minutes,
by which time it will be firm enough to remove the metal ring.
10. You can decorate the cakes however you like, but for the decoration in the
picture, blend all the decoration ingredients, and used a spoon to drizzle that
mixture onto a Paraflexx sheet. Dehydrated it for 24 hours at 115 degrees F on
the sheet, and a further 24 hours without, until crispy. Instead of doing that, to
save time, you can just top with more raspberries and a dusting of cacao
powder.
Fennel Cherry Tomato, Balsamic Crust Tart
with Macadamia Cheese
For the base

 2 cups cashews
 2 tbsp flax meal
 2 tsp Italian seasoning
 1 clove garlic crushed
 1/2 tsp salt
 3 tbsp water
For the tomatoes
 3 cups cherry tomatoes on the vine
 1/2 tsp salt
For the macadamia cheese

 1 cup macadamia nuts
 1/2 tsp salt
For the fennel

 1 cup fennel
 1 tbsp nama shoyu
 2 tbsp maple syrup or date paste
Instructions
For the base

1. Grind all ingredients in a food processor until thoroughly mixed, leaving some
texture to the nuts.
2. Press into plastic film lined individual tart cases so you have a thin crust.
Regularly dipping your fingers in a bowl of water helps with this.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115° F for 2 hours.
They should now be firm enough to remove from the tart cases so you can
continue to dehydrate them for a further 6 hours.
For the tomatoes

1. Slice the tomatoes and marinate in the olive oil and salt for at least an hour, or
overnight.
2. Transfer to a nonstick dehydrator sheet and dehydrate at 115° F for 1 hour.
For the macadamia cheese

1. Process all ingredients in a food processor until fluffy.
For the fennel

1. Thinly slice fennel on a mandoline and marinate in remaining ingredients for at
least an hour, or overnight.
2. Transfer to Paraflexx sheet and dehydrate at 115° F for 1 hour.
Assembly
1. Arrange a layer of fennel in the bottom of the tart case.
2. Top this with the tomatoes and crumbles of cheese.
Marbled Chocolate & Orange Tavoletta
Crust
 1 cup almonds
 2 tsp cinnamon
 1/4 tsp salt
 3/4 cup carob powder
 1/2 cup dates
Filling
 2 cups cashews
 1 cup orange juice
 1 tbsp orange zest
 2 tbsp vanilla
 1 cup coconut nectar or 1/2 cup maple syrup and 1/4 cup xylitol
 1 1/2 cups cacao butter grated
 2 cups cacao powder
Marbling
 5 tbsp cacao butter melted
 1 cup cashews
 1 tbsp coconut nectar or honey
 1/2 cup water
Instructions
Crust
1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coconut oil and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on the
filling and marbling mixture.
Filling
1. Before making this chocolate filling, you should place the grated cacao butter
in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of
hot water.
2. Mix the cashews, orange juice, orange zest, vanilla, and coconut nectar (or
maple syrup plus xylitol) in a Vitamix until smooth.
3. Add cacao butter and cacao powder, and blend again.
Marbling
1. Mix all ingredients in a high-power blender until completely smooth.
Assembly
1. Pour the filling onto the crust and use a spatula to achieve a level surface.
2. Drizzle the marbling mixture over the top in lines using a plastic bottle or a
spoon. Drag a toothpick across the top to create the marble effect.
Raw Vegan Zucchini Bread
Raw buckwheat bread

 1 1/2 cup sun-dried tomatoes
 3 cups sprouted buckwheat (1 cup dry before sprouting)
 3 1/2 cup courgette or zucchini, peeled, roughly chopped
 2 cups apple cored and roughly chopped
 2 avocados
 1 onion large
 1/2 cup parsley minced
 1 cup flax meal
Cashew mayo
 1 cup cashews
 1/2 tsp salt
 2 tbsp onion chopped
 1/4 cup water
 1/2 tsp honey or desired sweetener
Instructions
Raw buckwheat bread

1. Process the olive oil, sun-dried tomatoes, sprouted buckwheat, courgette, apple,
lemon juice, avocados, onion and parsley until thoroughly mixed.
2. Transfer to a large bowl and mix with the flax meal by hand. The reason you do
this separately (not in the processor) is that you are likely to have too much
mixture for the size of the processor at this point. When you add the flax meal,
the mixture will become quite heavy and sticky and could overwork your
machine.
3. When mixed, process the whole batter in the machine again, but in small
batches to achieve a light fluffy texture.
4. Divide the mixture in half and place on Paraflexx (nonstick) sheets on
dehydrator trays.
5. Use a spatula to spread the mixture evenly to all 4 sides and corners of the
Paraflexx sheet. If the mixture is too sticky, you can wet the spatula to make
things easier. Score the whole thing into 9 squares with a knife.
6. Dehydrate for 2 hours at 110-115 F. Then remove the Paraflexx sheets by
placing another dehydrator tray and mesh on top, and invert so that your
original sheet of bread is upside down. That will allow you to peel the
Paraflexx sheet off. Continue to dehydrate the underside of the bread.
7. Dehydrate for approximately 8 hours more (do this overnight so you’re not
tempted to eat it before it’s ready) or until bread feels light in your hand. If the
pieces don’t fully come apart where you scored, use a knife to cut them.
Cashew mayo
For the mushrooms pictured

1. Cut portabello mushrooms into thick 1 cm wide strips. Marinate them for a
couple of hours or overnight in equal parts of tamari and olive oil.
2. Arrange them on a dehydrator sheet and dehydrate overnight.
Purple Pasta with Walnut Pesto & Tenderstem

Broccoli
For the broccoli
 15 stalks tenderstem broccoli
 1/2 cup tamari
 1 tbsp sea salt
For the pasta

 2 cups beetroot raw
 6 courgettes zucchini
 1 tbsp sea salt
For the walnut pesto

 1 cup walnuts
 2 cups basil
 2 tbsp sea salt
 1 cup olive oil
Instructions
For the broccoli

1. Take any leaves off the broccoli, and place the stalks in a large bowl.
2. Add the remaining ingredients and leave to marinate for 2 hours or more. You
can also place the bowl, covered, in a dehydrator on 115 degrees F to speed up
the wilting process. This also has the advantage of your broccoli being warm
when you eat it.
For the pasta
1. Juice the beetroot and transfer to a large bowl. If you don’t have a juicer
capable of doing this, then grate the beetroot instead of using juice.
2. Cut the tips off each end of the courgettes (zucchini), but leave the skin on.
3. Slice the courgettes with a mandoline. Then stack the slices up so you can cut
them all together to make linguine-type strips.
4. Transfer the strips to the bowl with the beetroot juice and add the rest of the
ingredients. Set aside whilst making the rest of the recipe. The longer you leave
the courgette to marinade, the more purple it will be. For the photo example, I
left it in overnight.
For the walnut pesto

1. Pulse all ingredients in a food processor, leaving the mixture slightly chunky.
Assembly
1. Remove the courgette linguine strips from the beetroot juice mixture and place
in a strainer to allow the excess liquid to run off. This may end in a lot of your kitchen
being red! ?
2. In a different bowl, mix the walnut pesto with the purple pasta by hand, leaving
some nice chunks.
3. Remove the broccoli, which should have softened but still be nice and crunchy,
from the marinade and allow excess liquid to run off.
4. Arrange the broccoli on a plate however it works best for you.
5. Arrange the purple pasta and pesto on top of the broccoli.
6. The sauce in the picture was created by blending 1/2 cup of cashews with 1 cup
of the remaining beetroot marinade in a high-speed blender.
Stuffed Vine Leaves with Mint Cashew Aioli
Vine leaves
 3 cups cauliflower or parsnip
 1 clove garlic
 1/2 tsp cinnamon
 1 tsp salt
 5 spring onions green onions
 1 cup sun-dried tomatoes soaked for 2+ hours, then chopped into thin strips
 2 cups fresh mint tightly packed, minced
 16 vine leaves pickled
Mint cashew aioli

 1 cup cashews
 1/2 tsp salt
 1/2 tsp agave
 5 cloves garlic
 1/2 cup water
 1/3 cup mint tightly packed
Instructions
Vine leaves
1. Pulse the cauliflower/parsnip in a food processor until it has a rice-like
consistency. Transfer to a large bowl.
2. In a high-power blender, blend the olive oil, garlic, pine nuts, lemon zest,
cinnamon, lemon juice, sea salt and spring onions until creamy.
3. Add this mixture to the rice and mix well.
4. Add the sun-dried tomatoes, mint and raisins to the mixture and mix again.
5. Now take one vine leaf at a time and place it stem-side up on a chopping board
or sushi rolling mat. Place between 1 and 2 tablespoons of the mixture on the
leaf, depending on the size of the leaf.
6. Roll up the leaf from the bottom first and tuck in the side bits after the first roll.
I find it helps to brush olive oil on to the leaf at this point to help it stick.
7. Once the sides are in, finish rolling upwards to make a neat little package. You
may not get this first time, but keep practicing and have fun with it.
8. Continue until all the mixture is used.
Mint cashew aioli
1. Place all ingredients except the mint in a high-power blender and blend until
creamy.
2. Add the mint to the blender and pulse in so to leave mint visible in the aioli.
3. Serve with stuffed vine leaves.
Tomato Macadamia Mozzarella Linguine
Linguine
 4 carrots medium-size, peeled
 4 parsnips medium-size, peeled
 1/2 tsp salt
 15 pcs basil leaves large-size, chiffonaded
 2 cups baby plum tomatoes cut into small sections
Macadamia mozzarella
 1/2 cup cashews
 1 tbsp nama shoyu or tamari
 1/4 cup water
Red pepper sauce

 1 red pepper
 1/2 tbsp lemon juice
 1 tbsp tamari
 1 tbsp agave
Instructions
1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable
peeler. You can also make spaghetti using a spiral slicer.
2. In a bowl, combine the vegetable pasta (linguine) you have produced with the
salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
3. Combine all mozzarella ingredients in a Vitamix or food processor. (A Vitamix
isn’t a food processor. It’s more of a blender, but no other blender that I know
of is suitable to make the cheese, so an ‘ordinary’ processor is the next best
thing.)
4. Blend until a creamy texture is achieved. You may need to add a couple of
tablespoons of extra water to get it all to mix. Set aside.
5. Mix all red pepper sauce ingredients in a Vitamix or blender until smooth. (A
regular blender is OK for this, as the mixture is saucier ? than the cheese.)
Again, you may need to add water to get a ‘sauce’ consistency.
6. Go back to the linguine and you should find that it has released its water and is
now softer and has a cooked ‘al dente’ feel. Wash the salt off and dry with
kitchen towel or a salad spinner.
7. Transfer linguine to a clean, dry bowl and add the remaining linguine
ingredients. When thoroughly mixed, add the macadamia cheese and mix again
by hand to coat all linguine in the cheese mixture.
8. Serve with the red pepper sauce. For the dinner party, I built the pasta up in a
metal ring that I bought from a cook shop and then removed the ring to get a
pasta ‘tower’. I then put the sauce in a squeeze bottle and drizzled it over the
top. You can also garnish with more chiffonade of basil.
Raw Food Sandwich Bread

 1 cup sun-dried tomatoes loosely packed
 3 courgettes or zucchini, medium-size, peeled and roughly chopped
 2 apples cored and roughly chopped
 1 tsp salt
 3 tbsp Herbs de Provence or herbs of your choice
 2 tbsp marjoram or herbs of your choice
 3 cups almond flour
 1 cup flax meal
Instructions
1. You can make almond flour a number of ways. My favourite is to save the pulp
from any almond milk I make and dehydrate it so I can keep it in a glass jar until
needed. You could also use the almond pulp wet. Another way would be just to grind
some almonds into flour in a high-powered blender or coffee mill.
2. Process the olive oil, sun-dried tomatoes, courgette, apple, lemon juice, salt and
dried herbs until thoroughly mixed.
3. Add the almond flour and process again until a batter is formed.
4. In a bowl, mix the batter with the flax meal by hand. The reason you do this
separately (not in the processor) is that you are likely to have too much mixture
for the size of the processor at this point. When you add the flax meal, the
mixture will become quite heavy and sticky and could overwork your machine.
5. When mixed, process the whole batter in the machine again in small batches to
achieve a light fluffy texture.
6. Divide the mixture in 2 and place on nonstick dehydrator sheets on dehydrator
trays.
7. Use an offset spatula (aka offset palette knife or cranked palette knife) to
spread the mixture evenly to all 4 sides and corners of the nonstick sheet. If the
mixture is too sticky, you can wet the spatula to make things easier. Score the
whole thing into 9 squares with a knife.
8. Dehydrate for 2 hours at 105 degrees F. Then remove the nonstick sheets by
placing another dehydrator tray and mesh on top and invert so that your
original sheet of bread is upside down. That will allow you to peel the nonstick
sheet off and continue to dehydrate the underside of the bread.
9. Dehydrate for approx 8 hours more at 105 degrees F (do this overnight so
you’re not tempted to eat it before it’s ready) or until bread feels light in your
hand. If the pieces don’t fully come apart where you scored, use a knife to cut
them.
Raw Chocolate Torte
Crust
 1 1/2 cups pecans
 1 cup raisins roughly chopped
 2 tsp cinnamon
 2 tsp vanilla extract or seeds from 1 vanilla pod
Filling
 2 1/2 cups water
 2 cups cacao powder or 1 1/2 cups milled cacao nibs + 1/2 cup carob powder if
no cacao powder available
 2 avocados
 2 cups cashew butter
 1 1/2 cups cacao butter grated, melted
 1 tbsp vanilla extract or seeds from 2 vanilla pods
Ginger cream
 1/2 cup cashews soaked
 1/3 cup water
 2 tbsp coconut sugar or desired sweetener
 3/4 tsp ginger fresh, peeled
 1/8 tsp ground clove
 3/4 tsp vanilla
Raspberry coulis
 1 cup raspberries or any berry
 2 tsp honey or desired sweetener
 1/8 tsp salt
Instructions
1. The first thing we need to do is liquidise the cacao butter and coconut oil, so
put them in separate containers and place in a warm dehydrator. If you don’t have a
dehydrator, then you can do this on a stove (if you haven’t sold it yet!) but you have
to be really careful not to let it get too warm. You can also do it in a glass bowl over
another bowl of hot water, you know, like your Mum used to do when she made a
cake with chocolate!
2. Next make sure your cashew butter is out of the fridge, as it will be easier to
work with at room temp.
Crust
1. Process all the dry ingredients in a processor, then add coconut oil and vanilla
extract. Be sure not to overprocess nuts, as they will release their oil and become
‘sludge’!
2. Press the mixture into a 9″ springform pan. If you have a different size
springform pan, don’t worry; just use what you have and see how thick the base
becomes. For example, an 8″ pan will produce a thicker base. It’s really no
problem!
Filling
1. Mix the water, cacao powder and avocados in a blender. In a large bowl, add
this mixture to the cashew butter and stir well by hand. If you have a Vitamix, you
don’t need to mix by hand. You can do this first step and the next step in the Vitamix,
but do remember to add the cacao butter last, after everything has been blended.
2. Add remaining ingredients (melted cacao butter, vanilla extract and agave) to
the bowl and mix again.
3. When thoroughly mixed, pour the heavenly chocolate mixture onto the base in
the spring form pan, and then use a spatula to even out the top.
4. Lick the bowl.
5. Place the torte in the fridge over night to set. It tends to get better every night
it’s in the fridge, if it lasts that long without you eating it all! Seriously though,
this will make a very big torte so there’ll be plenty to go round. ? You can put it
in the freezer for a couple of hours to set if you’re short of time.
6. Before removing the spring form, run a knife around the edge of the torte to
separate it from the pan.
Ginger cream
1. Blend all ingredients in a high speed blender, adding water slowly until
completely smooth
Raspberry coulis
1. Blend until smooth. If desired, strain through a sieve
Raw Mince Pies
Crust
 2 cups cashews
 1 cup oat flour
 6 dried apricots (or dates or figs)
 1/4 cup water
 1/8 tsp salt
Filling
 1 cup soft dates
 1 1/2 tsp mixed spice or pumpkin pie spice
 1/8 tsp salt
 2 apples chopped small
Cashew icing
 1 cup cashews
 1/8 tsp salt
 3 tsp coconut oil
 1/4 cup xylitol (or other sweetener of choice)
 1/2 cup water
Garnish
Instructions
Crust
1. *Raw out flour is made by milling raw oats in a coffee grinder or high-speed
blender. If you don’t have raw oats available and you don’t mind using oats that have
been steamed to preserve shelf life, then non-raw oats will also work.
2. Grind all ingredients in a food processor until thoroughly mixed.
3. Press the mixture into a tart/muffin tray that has been lined with strips of
baking parchment and dehydrate at 115 degrees F for 3 to 4 hours.
4. Remove the crusts from the tray and dehydrate for a further 8+ hours on the
mesh dehydrator sheet.
Filling
1. Grind all ingredients, except the apple and raisins, until they form a paste.
2. Add in the apple and raisins and process for a further 5 – 10 seconds until fully
combined.
Cashew icing
1. Blend all ingredients in a high-speed blender until completely smooth.
Assembly
1. Fill each of the crusts with a little of the filling, then top with the cashew icing
and a pinch of nutmeg.
Notes
The mince pie should be good for 5 days in a covered container in the fridge.

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