Vegan Recipes in this order: Savoury, Sweet

Cuban Style Yucca Ingredients: 2 pounds yucca, peeled and sliced lengthwise 1/2 himalayan salt 1/4 cup olive oil 1/2 onion, diced 4 cloves garlic, minced 1/2 teaspoon fresh lemon juice Action: 1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate. 2. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately. This recipe inspired by All Recipes. _______________________________________________________________________ _______________________________________ Yucca Fries Ingredients: 6 to 8 garlic cloves 2 bay leaves 2 tablespoons salt 3 to 4 quarts water 1 1/2 pounds yuca (washe, peeled, and sliced into fries)vegetable oil for frying Action: 1. In a saucepan , combine garlic, bay leaves, salt, and water. 2. Bring the mixture to aboil. 3. Add the Yuca, reduce the heat to medium, and simmer until yuca is tender, but not sticky or falling apart, about 30 minutes. 4.Drain the yuca on paper towels. When cool enough to handle, pat the yuca dry. 5. In a fryer or deep skillet, heat the oil to 375 Fahrenheit. 6. Fry the yuca until golden, drain on paper towels, sprinkle with salt, and serve hot with This recipe inspired by Latin

Food. _______________________________________________________________________ _______________________________________ Pizza Adamonis For the base 500g (approx 3c) buckwheat, sprouted for a few days until it has a small „tail‟ 2 avocados or 1/2c almond butter 1/4c olive oil 1/4c fresh basil 3 T of mixed herbs, basil, marjoram, oregano, rosemary, thyme (Italian seasoning) 1/2c sun-dried tomatoes 3T lemon juice 1/2t salt 3 medium tomatoes Action: 1. Grind all ingredients in a food processor until you have a paste consistency. 2.Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet. 3. Dehydrate for another 8 to 10 hours or until base is dry enough to hold together. For the caramelised onions: 5 large onions, sliced thinly (use a mandoline if you have one) 1c soft dates 1 T of agave 2T olive oil 1/4c water Action: 1. Blend all ingredients except the onions in a high-speed blender, until smooth. 2. In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered. 3. Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance. For the pesto: 2c basil 1/4c pine nuts

1T olive oil 1/4t salt 2t lemon juice Action: 1. Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto. For the tomato sauce: 10 basil leaves 1c sun-dried tomatoes 1c tomatoes 2t lemon juice 1/4 of a medium onion 1 soft date Action: Blend all ingredients in a highpower blender until smooth. For the cheese: 1c macadamias 1 1/2T lemon juice 1/4t salt 1/4c water 1T nutritional yeast Action: Grind all ingredients in a food processor until you have a fluffy consistency. To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza. This recipe thanks to The Raw Chef! _______________________________________________________________________ _______________________________________

5.Pesto Stuffed Mushrooms Ingredients 14 + button mushrooms. Blend all stuffing ingredients in a food processor until smooth. Served warm out of the dehydrator. cooked. Dehydrate at 105 degrees for 5-6 hours or until soft. these are heavenly! These taste like a soft. 3. washed and stemmed Stuffing One cup walnuts 1/2 cup pine nuts 1/2 cup olive oil 2 cups basil 3 cloves garlic 1/2 teaspoon sea salt/Himalayan salt Action: 1. breaded. stuffed mushroom. This recipe by Raw Authentic Soul! Yum! _______________________________________________________________________ _______________________________________ . 2.Place mushroom caps top side down on a plate. 4. Scoop a small amount of stuffing into each mushroom cap.

1 coconut (using the milk inside) Curry Paste (optional) 2 fresh green chilis. finely chopped (keep seeds for extra heat.Veggie Cashew Curry Ingredients: 500g basmati rice 2 large onions .Rinse the rice in several changes of water to remove excess starch. cut into small florets 225g frozen peas 2 good pinches saffron Coconut oil . for greasing 100g of raw or roasted. of freshly ground caraway seeds A few ground peppercorns to taste 1 tsp. shredded 6 cinnamon sticks 6 green cardamom pods 3 star anise 250g diced potatoes 1 small cauliflower . ground coriander 1 small shallot. halved and thinly sliced 4 tbsp olive oil thumb-size piece fresh root ginger . finely chopped 1 tsp. Make the curry paste by blending the ingredients (or using a mortal and pestle) until you have a paste. galangal root (or ginger) 1 tsp. halved and very thinly sliced 3 tbsp olive oil good handful coriander Action: 1. himalayan salt Garnish: Two onions . of freshly ground coriander seeds 1 tsp. 2. finely chopped 1 garlic clove. then put in a bowl of cold water and leave to soak for 30 mins. . salted cashews nuts (roast them yourself in the oven and sprinkle with Himalayan salt. finely chopped lemongrass 1 tsp. if you like it hott!) 1 tbsp.

then cook for 5 mins until almost tender. Meanwhile. This recipe inspired by Good Food. fry the onions in the oil for 8 mins until soft and starting to colour. then cook for 2 mins more. Tip the curry sauce into the base. Stir in the coconut milk and peas with 1 tsp salt. slowly fry the onions in the oil until really golden and crisp (this can be done in advance). For the garnish. gently toss through the onions and coriander. then spoon over the rice. 4. When the biryani is hot and ready to serve. but still have a little resistance. Add the ginger. then cover with foil followed by the lid. Pour in 300ml water. To check it's ready. then tip in the potatoes and cauliflower. Can be chilled overnight until ready to cook or cook now! 5. Drain again.3. Stir in the curry paste followed by the whole spices. Put the biryani (name of the dish) in the oven for 45 mins-1 hr until thoroughly heated through. _______________________________________________________________________ _______________________________________ . try a spoonful from the centre of the rice. cook for 1 min more. Mix the saffron and 3 tbsp boiling water together and stir well. cover and boil for about 5-7 mins until the veg are just tender. Drain the rice. Drizzle over the saffron water mixture. Heat oven to 180C/fan 160C/gas. Get out a large ovenproof dish with a lid and oil the base. tip into a pan of boiling salted water. scatter over the nuts.

plus more to taste 1 tablespoon raw pine nuts (to garnish) basil leaves (to garnish) You can add more lemon.Zucchini Pasta Pesto Ingredients: 3 medium zucchini. 6. Season with additional salt and pepper if desired. Place the zucchini noodles in a medium bowl and add chopped tomato. peeled 1 medium tomato. Place all pesto ingredients in a blender and puree until smooth. sea salt. Gently toss the zucchini and tomato mixture with just enough pesto to coat. 5. This recipe thanks to Cilla! _______________________________________________________________________ _______________________________________ . with just a few nuts visible for texture. 2. olive oil. chopped 1 tablespoon extra-virgin olive oil 1 pinch sea salt 1 pinch fresh ground black peppercorns. and pepper. Garnish with pine nuts and basil leaves and serve. garlic. Cut zucchini into noodle shape or use a pasta cutter. 4. 3. or salt if you wish! Pesto: 2 cups packed fresh basil leaves 1 teaspoon minced garlic 1/2 cup pine nuts 1/4 cup extra-virgin olive oil Juice of 1-2 lemons or more 1 teaspoon sea salt 1 pinch fresh ground black pepper Action: 1.

peeled. 4. Top with snap peas and chopped cucumber. Squeeze lime juice over the entire salad. Ingredients: -1 avocado or more if you like! -1/2 a cucumber -green chili -a handful of baby spinach -a handful of green lettuce leafs -2 cloves of garlic -1 lime -a handful of green snap peas -a small bunch of coriander (cilantro) -1 spring onion stalk (shallots) Action: 1. spring onion. 3. Chop garlic.Mango Avocado Salad Ingredients: 2 ripe Mangoes. 2. pitted and chopped 1 lime – squeeze the juice from it 1 tangerine – squeeze the juice from it 2 Teaspoons Olive Oil 1 Tablespoon Cilantro Leaves 1 Tablespoon Black Sesame Seeds. Mmm enjoy! _______________________________________________________________________ _______________________________________ . 5. chili and coriander into small pieces and add to the salad. peeled. Add spinach and lettuce to a bowl. Chop avocado into squares and add to the bowl. pitted and chopped 1 Large Avocado. This recipe created by G Living! _______________________________________________________________________ _______________________________________ Green Salad This salad is really your own creation so use as much and as little of each ingredient as you like.

Heat the oil in a heavy saucepan and fry the onions.5 cup of water (more if dry) Action: 1. Add tomatoes! Enjoy! _______________________________________________________________________ _______________________________________ Chickpea Curry Serves 4 Ingredients: -1 cup dried chickpeas (kabuli channa) -2 teaspoons salt -2 tablespoons of olive oil -2 large onions. peeled and chopped -1 fresh green chilli.the juice of lemon to taste -1. Make the guacamole first. finely chopped -2 teaspoons chopped garlic -2 teaspoons finely grated ginger -1 teaspoon turmeric -1 teaspoon Garam Masala -2 large ripe tomatoes. cayenne pepper. garlic and ginger until . Smooth the guacamole mixture over the sprouts. seeded and sliced -2 tablespoons chopped fresh mint or coriander (cilantro) . 3. Mash avocado and add the juice of the lemon. onion. garlic. cummin and coriander in a bowl. 2. Mix all the sprouts in a bowl.Guacamole Sprout Salad Ingredients: -Mung beans -Alfalfa sprouts -Lentils -Chickpeas -1 avocado -1 tomato diced -A handful of fresh coriander (cilantro) -1 lemon -a pinch of Himalayan salt -1 clove of garlic crushed -1 spring onion diced -A dash of Cayene Pepper – optional -1/8th teaspoon ground cummin Action: 1. himalyan salt.

4. minced red onion . _______________________________________________________________________ _______________________________________ Raw Tacos Ingredients: Taco Shells -2 cups golden flax seeds (ground very fine) -1 cup brown flax seeds (ground very fine) -1 cup sprouted sunflower seeds -2 tbs. cayenne powder -1 tsp. Mix everything in a food processor. After two hours pick the taco shells up and fold them onto each other making a taco shell and return them back in the dehydrator. Guacamole Salsa -1 avocado. Add lemon juice to taste and sprinkle with the remaining fresh herbs. chili powder -1 tsp. placing them on dehydrator shelves for another 10-12 hours or until crisp. 3. 3. (may be up to 40 minutes) 4. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. minced garlic (with the skin) -1 tsp. using a spatula spread a thin layer of the taco batter on Teflex sheets. add water to make it more like a batter. cover and simmer on low heat until the chickpeas are very tender and the tomatoes have cooked to a pure. 2. Add the chickpeas stir and water. 2. Dehydrate at 105°F for 3-5 hours. chilli and half the chopped mint or coriander. cumin powder -2 tbs. and process till smooth. minced sweet onion -3 tsp. diced -1 tbs. then add the garam masala. Once smooth. Now. poppy seeds -Himalyan Salt to taste Action: 1. refrigerate this mixture for 8-12 hrs. tomatoes. Add the turmeric and fry for a few seconds.golden. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds.

. of the salsa or the “refried beans” into the shell. cayenne powder -1-2 pinch Himalayan Salt Action: 1. To serve: Take the crisp taco shell and spoon 1-2 tbs. Combine everything together and put the avocado pit in the mixture to prevent oxidation. chopped cilantro -2 tbs. lemon juice -2 pinches of Himalayan salt -3/4 cup water or more if needed -4 tbs. Add more salt or spices if necessary. parsley. Put everything in a high speed blender and blend till smooth and thick. minced red onion Action: 1. chopped fresh herbs (parsley. cucumber. peeled. You can also add sliced tomatoes. red bell pepper and lettuce to make the best taco ever! This recipe inspired by the Raw Food Guru. fresh hot pepper. Celtic sea salt -1 tbs. cilantro.) Action: 1. etc. Eat right away. Mango Salsa -2 ripe mangoes. chili powder or 1 tsp. marjoram) -1 tbs. cilantro. lemon or lime juice -½ clove minced garlic -1 tsp. Toss everything in a bowl and enjoy! “Refried Beans” -1 cup sprouted sunflower seeds -3 tbs. cumin powder -1-2 dates -Celtic sea salt to taste Action: 1. Put everything in a blender and blend till smooth.-4 tbs. tahini (sesame seed butter) -1 clove fresh garlic (with skin attached) -2 tsp. lemon juice -3 tsp. basil. and cut into 1/4 inch cubes -1 tbs. cayenne -1 tsp. lime or lemon juice -1/2 tsp. Creamy Cream Cheeze or Sour Cream -1 cup truly raw cashews (soaked for 4 hrs) -1/2 cup pine nuts -2 tbs. minced sweet onion -2 tsp. of chopped fresh herbs (mint. minced(optional) -4 tbs.

soaked 1 hour or more 1c sun-dried tomatoes._______________________________________________________________________ _______________________________________ Raw Lasagne Ingredients: Walnut Meat Layer: 11⁄2c walnuts. seeded and chopped 11⁄2T dried oregano 1t salt or to taste (depending on how salty your s/d toms are) 3T olive oil 2T lemon juice Process in a food processor until smooth. Nut Cheese: 2c macadamias 1c pine nuts 2T lemon juice 2T nutritional yeast 2 yellow peppers 2T fresh parsley 1T fresh thyme 2t salt . soaked for 1 hour or more 2T dark/brown miso 2t dried oregano 2t dried sage 5T nama shoyu 1⁄2t cayenne pepper 2T olive oil 1T agave nectar 1t sea salt Grind all ingredients in a food processor. Tomato sauce: 11⁄2c sun dried tomatoes. soaked for 1 hour or more 2 soft dates 2 cloves garlic 2c tomato. leaving the mixture slightly chunky.

For the assembly: 5 medium Courgettes. Line the base of your dish with a layer of the courgette strips that slightly overlap 2. then tomato sauce and finally the pesto on top. On top of this put down a layer of the walnut meat. 4. then the cheese. take your wilted spinach and create an additional layer with that. Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions. Black pepper Action: 1. Repeat step 2 but before adding the final layer of courgette. cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.Garnish individual portions with black pepper and a sprig of basil. leaving plenty of chunkines Spinach Layer: 6c torn spinach 3T olive oil 2t sea salt Place all ingredients in a bowl to marinade and wilt for 1 hour or longer. 3.1⁄2c water as needed Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved. . Green pesto: 2c tightly packed basil leaves 3⁄4c pine nuts or walnuts 1⁄2c olive oil 1t salt 1 clove garlic 1T lemon juice Process all ingredients. Finish this with another layer of slightly overlapping courgette strips. 5. putting the covered bowl in a dehydrator will help this process but it‟s not essential.

This recipe inspired by The Raw Chef _______________________________________________________________________ _______________________________________ Curried Lentil Sprout Carrot Salad Serves 2-4 Ingredients: -2 cups of lentil sprouts -olive oil -1 tspn cumin -1 tspn tumeric -a dash of cayenne pepper -2 grated carrots -a bunch of corriander (cilantro) -1 lemon Action: 1. Add the grated carrots and corriander. tumeric.Tip: For slightly more impressive looking lasagna. Serve! Add chopped sundried olives for a treat :) _______________________________________________________________________ _______________________________________ Jamaican Red Beans & Rice Serves many Ingredients: -2 cups uncooked rice -1 can red kidney beans -2 cloves garlic chopped -1 pepper or chilli -3 spring onions (green onions) -1 tablespoon fresh thyme -1 coconut . 3. lemon juice and a dash of olive oil until well coated in juices! 2.poke a hole and drain all liquid inside -2 cups water -himayalan salt and pepper to taste Action: .if it doesn't glisten of juices add more lemon and olive oil. cayene pepper. Toos again . build individual portions on the plate instead of assembling in a large dish. In a bowl toss the lentil sprouts with cumin.

add spring onions and serve! _______________________________________________________________________ _______________________________________ . pepper and onion 8. Chop the spring onion 4.1. Cook for 30-40 minutes before removing the thyme. Pour sauce on zucchini pasta. Season with salt and pepper to taste! _______________________________________________________________________ _______________________________________ Raw Zucchini Pasta with Sauce Serves 1 Ingredients: -1 Zucchini -2 tomatoes -handful of fresh basil (or dried) -handful of fresh oregano (or dried) -Any other of your favourite herbs! -1 spring onion -Dash of Himalayan salt -Dash olive oil . Put the rice and cooked beans in a heavy pot 2. Bring the mixture to a boil and turn it down to low and cover the pot 7. Break the onion in half and lay it on top of the coconut milk along with the thyme and pepper. Cut zucchini with a pasta spiral or cut it into long fine strips 2. Measure the coconut milk and add enough water to make 2 cups 3. basil.optional Action: 1. Pour the coconut milk over the rice and beans 4. salt and olive oil in a blender or chop everything finely 3. Blend tomatoes. Add 2 cups of water 5. oregano. do not stir 6.

chilli. Stir so the juices of each ingredient can soak each other up! 3. ginger. Chop cucumber and avocado in cubes. spring onion. a dash of olive oil and himalayan salt.Avocado Sweet & Spicy Salad Serves 2 Ingredients: -2 Avocados -A bunch of lettuce -A bunch of kale -A bunch of baby spinach -2 cloves of garlic -1 small chunk of ginger -2 or 3 spring onion stems (green onion) -1 green chilli (if you like spicy) -2 dates (if you like sweet) -A bunch of coriander (cilantro) -A tablespoon of coriander seeds -1 cucumber. kale and spinach with your hands. 5. 2. Add chunks of Brazil or walnuts if desired. coriander (cilantro) and coriander seeds and add to a bowl. Add the juice of the lime. 7. 6. Pour the dressing over your salad. Chop garlic. 4. dates. -2 limes -A dash of olive oil -A dash of himalayan salt -Brazil or walnuts optional Action: 1. Break the lettuce. Enjoy your sweet and spice! _______________________________________________________________________ _______________________________________ . Put the leafy greens in a serving bowl and add avocado and cucumber.

drained 1 cup brown rice 5 tomatoes or 2 tbsp tomato paste 1/2 tsp cumin 1/4 tsp chili pepper coriander (cilantro). 2. Then add pinto beans. chopped wedge of lime Himalayan salt to taste avocado Action: 1. 4. Add green pepper for a couple minutes more. Garnish with chopped cilantro and juice of lime. Then fold in rice for another 35 minutes until done. Add salt and adjust spices as necessary. diced 1/2 green pepper. tomato paste. Cook for another five minutes. 3. _______________________________________________________________________ _______________________________________ . Serve with sliced avocado (optional). as flavours meld.Mexican Beans & Rice Serves 2-3 Ingredients: 1/2 red onion. diced 1 can (15 oz) pinto beans. and chili pepper. cumin. Saute onion in large skillet for a couple minutes until golden brown.

2. 4. 5. Simmer artichokes. Simmer roots over medium heat uncovered tossing often 8-10 minutes.Spring Vegetable Stew Serves 4 as a side dish. Then turn up to high and boil until they are tender and the water has evaporated. Prepare veggies. Cut each vegetable in 2 or 3 pieces so all the pieces are the same size. 6. Put them in a deep pan with water to amost cover. 9. Drain artichokes and add roots. Now taste! mmm mmm! _______________________________________________________________________ _______________________________________ . Put artichokes cut side down in a smaller pan. leaving a few green tops on roots for colour. 2 as a main course Ingredients: -6-8 baby carrots -6-8 baby parsnips -6-8 baby turnips -6-8 baby onions -6 baby artichokes -himalayan salt and grind your own peppercorns -if you want it sweeter add a teaspoon of Agave Syrup -1 tablespoon chopped tarragon or basil -1 tablespoon chopped parsley Action: 1. 7. Do not add lid. 8. add water to cover with a little salt and cover pan. To finish add fresh spices and whirl it all around in the pan. Season with salt and pepper and agave syrup. 5-8 minutes longer. 3. covered. also until tender 15-20 minutes.

Roasted Sweet Potato.boil them for about 5 mins. Ingredients: -Sweet Potato -Capsicum -Onion -Mustard seeds -Honey -Avocado -Lemon Juice Action: -Cut up sweet potato into cubes & capsicum & onion around the same size – bake in oven until brown. Cut pototoes into wedges . -Make salad dressing with mustard seeds. Bake in oven on 200 with olive oil & sea salt until crispy. honey & lemon juice. Mix sweet potato with spinach leaves and avo and add dressing -This can also be a raw recipe aswell – just don‟t roast your veges & used carrot instead of sweet potato _______________________________________________________________________ _______________________________________ Wedges with Avocado & Salsa This recipe was created by Ashleigh Bevin who took on The Earth Diet in March 2010! Ingredients: -Potatoes -Avocado -Salsa . 2. Capsicum & Baby Spinach Salad This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010. ----Let them cool.see Salsa recipe! -Olive Oil -Himalayan or Sea Salt Action: 1. Add salsa & avo on top!!! _______________________________________________________________________ _______________________________________ .

5. If youre making it raw. blend all ingredients and eat! 3. Ingredients: -Cooked chickpeas -Tahini -Lemon or lime juice -Himalayan salt -Olive oil -Garlic -Water Action: 1.add curry powder. Use hand blender. Cut up pumpkin and add to pot.garlic & herbs. Add water to cover all the pumpkin.Hummus This recipe was created by Ashleigh Bevin who took on The Earth Diet Challenge in March 2010. 4. Simmer until pumpkin is cooked. blender or food processor to turn into a soup consistency. Ready to eat! Or sip! _______________________________________________________________________ _______________________________________ . Blend together!!! _______________________________________________________________________ _______________________________________ Pumpkin Soup This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010! Ingredients: (Can be raw or cooked) -Pumpkin -Onion -Garlic -Herbs -Curry Powder Action: 1. Fry in big pot . 2. Cook until pumpkin is a little soft around the edges. Cut up onion.

3. or until done (check package directions). Using a fork mash the avocado with the lemon juice and garlic. thinly slice onion and celery. 2. While rice cooks. Stir in the remaining ingredients and continue mashing with fork.Guacamole Ingredients: -4 Avocado -2 teaspoon lemon juice (use real whole lemons) -1 tomato finely chopped -1 clove garlic crushed -1/4 cup of onion finely chopped (I like spring onion) -1/8th teaspoon ground cummin -Dash of cayene pepper -A handful of fresh coriander (cilantro) Action: 1. drain and rinse . Cook rice (in chicken stock optional) for 15 minutes. Mince garlic. Open. boil a chicken carcus until you have stock (optional for vegetarians/vegans) 2 cups of cooked red kidney beans or 15oz (450gr) red kidney beans can 1/2 onion 2 cloves garlic 1 stalk celery 1 tbs olive oil 1 tsp paprika a handful of coriander (cilantro) Action: 1. 2. Garnish with carrot sticks or celery! _______________________________________________________________________ _______________________________________ Spanish Rice & Beans with Avocado Ingredients: 1/2 cup white or brown rice 1 cup chicken stock.

Add paprika. Cover and reduce heat to keep warm. Add cubes of avocado and fresh coriander and serve! Mmm and I love to eat it with Sweet and Spicy Avocado Salad!!! _______________________________________________________________________ _______________________________________ Basil Pesto: Ingredients: 1cup Basil 1 cup Macadamias 1/4 cup Olive Oil 1 teaspoon of Himalayan Salt squeeze of lemon Action: Blend Macadamias and Basil in a food processor. 6 .beans. Mix together and serve with celery sticks/carrot sticks. Add beans and coriander. Heat oil in a pot/pan over medium heat. This recipe was created by The Earth Diet-ee Sarah Mae _______________________________________________________________________ _______________________________________ Chickpea Maehem Ingredients: 1 cup Chickpeas (soaked overnight and then cooked until soft) 2 tablespoons of Coconut Oil 1 teaspoon Himalayan Salt 2 tablespoons Agave 1/2 cup Coriander 1/4 cup Basil 1/4 cup Mint 1/4 cup Parsley 1/4 cup Lemon or Lime juice (1 lemon or lime) . Add garlic and sauté 2 minutes longer. When rice is done. 3. 6. Put into bowl and add Oil and Salt. onions and celery and sauté until tender. stir into beans. 4. 5. Heat through.8 minutes.

Action: Cut up all herbs and put in a bowl. Lemon/Lime Juice. . making your crust evenly thick around the outside of the bowl. This creates a zesty and sweet source of protein to mix with a salad or with veges. Agave and Salt. leaving some texture to the nuts. Press into small round bowl. You can also add some chilli to give it some spice. Coconut Oil. Mash together until chickpeas are nice and mushy. Add chickpeas. Soooooo Yummmmmmy! This recipe was created by The Earth Diet-ee Sarah Mae _______________________________________________________________________ _______________________________________ Avocado Pie Base: -1 cup cashew nuts -1/2 cup macadamia nuts -1 tablespoon of water Action: Blend all ingredients in a blender or food processer until thoroughly mixed.) Filling: -1/2 avocado -1 garlic clove -1/4 cup chopped zucchini -1 teaspoon nutritional yeast -1 tomato -1/2 cup spinach leaves -5 basil leaves -pinch of himalayan salt -teaspoon of water Action: Place all ingredients in a blender and blend until smooth. Or you can cook them like rissoles and serve with salad or veges. ( Use a bowl supplier to the picture. Place in the refrigerator for 20 to 45 mins to set.Once thoroughly mixed. poor the mixture into the base. I also like to make it act as the 'mince' in cabbage wraps. To make them you just put the mixture into a cabbage or spinach leaf and roll up like a wrap.

It goes well with celery sticks. _______________________________________________________________________ _______________________________________ Banana Smoothie This recipe was created by Ashleigh Bevin who took on the Earth Diet in March 2010: Ingredients: -oat milk or almond milk -honey or agave -cinamon -banannas _______________________________________________________________________ _______________________________________ . Good for: Use it like chutney on chicken. Mixture will keep for up to 2 months in fridge.This recipe was created by Angelina Brown! _______________________Sweet Eaters________________________ Prune Butter Ingredients: 1 cup pitted prunes 1/3 cup boiling water Action: Process prunes in a food processor. gradually adding water until a smooth paste. Fill the groove in celery and sprinkle on crushed walnuts.

_______________________________________________________________________ _______________________________________ Blueberry Kiwi Buckwheat Pancakes with Raspberry Sauce Ingredients: Pancakes: -1/2 cup cashews -1/2 cup oats -1 cup of buckwheat -water Topping: -150g raspberries -2 kiwi fruit peeled and sliced -50g blueberries -Honey or agave syrup if desired -1 orange juiced and the peel grated Action: 1. Vanilla 1/4 tsp. Cloves 1 Tbs. Put all of the ingredients into your food processor and mix. Nutmeg 1/4 tsp. 2. grind or mash until a gooey cookie consistency! 2. Add a little agave or . orange zest and juice in a food processor and process until smooth. Place raspberries. Add more water if required to make a smooth wet consistency. Leave this pancake batter sit while you make the topping.Raw Gingerbread Cookies Ingredients: 1 cup shredded coconut 1 cup Ground walnuts 1/2 cup Ground flax seeds 1/2 tsp. Shredded Ginger 10 dates Pinch of salt (Himalayan Salt) Action: 1. Add this mixture to the buckwheat flour and mix together. 3. Add ½ cup of water to start. Form into cookies and leave to dehydrate for around ten hours. If you do not have a dehydrator make sure the temp doesn‟t go above 116 – then it is cooked food. In a blender mix the cashew nuts and oats to a flour consistency. Cinnamon 1 Tbs. 4.

6. 2. spoon in half a teaspoon of peanut butter into each baking . 5. Use all your batter to cook lots of pancakes! 6. Pour the raspberry sauce over the pancakes. then fold the other half over. Pour the pancake batter in the pan and flip when bubbles appear on one side. The consistency should be smooth and quite runny. 3. now let it sit while you make the pancakes. Repeat the process with a second pancake. This is your raspberry sauce. Mix the kiwi fruit and blueberries. Once the cacao butter has melted. turn heat off and add the raw cacao powder (add the 2Tbs first and add a little more cacao powder if the mix it too runny). Melt 50g raw cacao butter on a low heat over a pan of boiling water. Once the chocolates have set. Spoon 2-3 teaspoons of the mix into mini baking cups (each about halfway full) and place in the freezer to set for 15-20 mins. While the first layer is setting in the freezer.honey if extra sweetness desired. 7. In a fry pan heat olive oil or macadamia oil. repeat Step 1 to make the top layer of raw chocolate 4. Transfer to a serving plate and pour over a little agave syrup or honey if desired extra sweetness! This recipe inspired by Morrisons! _______________________________________________________________________ _______________________________________ Peanut Butter Cups Ingredients 100g Raw Cacao Butter 2-6Tbs Raw Cacao Powder 1-3Tbs Agave Syrup (or more to taste) Organic and sustainably sourced peanut butter or blend your own peanuts and add water/coconut Action: 1. Lay one pancake on a plate. spoon half the fruit mixture over half. Whisk in the Agave syrup (you can add a bit more if you prefer a sweeter taste) and mix well.

and 6 Tbs. Take out when chocolate has set. and cover with cold water. and cover with cold water. and .Place cashews. and set aside. Press macadamia nut mixture onto coconut to make crust. coconut oil. water in bowl of food processor. such as blueberries and raspberries Action: 1. then rinse. Place cashews in separate bowl. lime juice.cup. slice while frozen. Remove from freezer. Keep refrigerated if you can. drain. or until firm.Pour mixture onto crust. 2. 3. 4. then top up with the second layer of the melted raw chocolate mixture. and purée until smooth. top with berries. melted (gently warmed) 1/4 cup lime juice 1/4 cup raw agave nectar 1/2 sun-dried vanilla bean 3 cups mixed berries. agave nectar. unless you end up eating them all at once!!! This recipe is inspired by Choc Chic. coconut oil. Sprinkle dried coconut on bottom of 8-inch pie pan. Scrape seeds from vanilla bean into food processor bowl. Place in freezer for another 15-20 minutes. or on countertop 30 minutes. Soak nuts 4 hours. _______________________________________________________________________ _______________________________________ Mums Cheesecake Serves 12 Ingredients: 2 cups macadamia nuts 1 1/2 cups cashews 1/2 cup pitted Medjool dates 1/4 cup dried coconut 6 Tbs.Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Defrost in fridge 1 hour.Place macadamia nuts in large bowl. 5. and freeze 1 to 2 hours. and transfer to serving platter. peel off the baking cups and your Peanut Butter cups are ready to enjoy.

this layer is the rich dark chocolate biscuit! 2. 3rd layer: -1 creamy ripe avocado (make sure it is really ripe . 2nd layer: -1 cup of soaked almonds (soak almonds in water overnight optional) -1 cup of oats -3/4 tablespoons of agave -water Action: -Mix all ingredients in a blender add water as you go until you have a sticky sweet cookie dough type consistency. or round/square dish.serve. Blend the ingredients with a dash of water so the mixture is a rich chocolately crumbly texture. _______________________________________________________________________ _______________________________________ Triple Layered Chocolate Nut Slab This has 3 layers! 1st layer: -1 cup of brazil nuts -3/4 cup cacao powder -1 tablespoon agave Action: 1. Add more water if needed. Put in the freezer. This raw cheesecake is named after my mum who loves cheesecake and inspired me to make it! Recipe inspired by Vegetarian Times. Add more agave if you like it sweeter! -Add this layer to the brazil nut biscuit layer of the slab. Press this mixture down into a pie dish. Don't make this too sweet as the next 2 layers are quite sweet . Put back in the freezer.otherwise you will taste green!) -4 tablespoons of cacao -2 tablespoons of agave Action: .

smashed Action: 1. 3. melted (optional . place nuts in zip lock bag on hard surface and smash with a mallet. Put in the freezer or fridge to cool or eat it right away! _______________________________________________________________________ _______________________________________ Chocolate Fruit & Almond Bark Ingredients: 1/4 cup coconut butter(oil). 3. and extracts to melted . 2. placed on top of a smaller bowl filled with hot water. 2.Melt chocolate: Place shaved cacao butter and paste in a metal bowl. agave nectar. Add coconut oil and whisk together. While waiting. Smooth this layer onto the slab. melted 1/2 cup cacao butter. shredded (optional) 1/4 cup combined almonds and walnuts.Add maple syrup. In a bowl mash the avocado.1. Add more agave or cacao if you want it more chocolately or sweeter. shaved and melted 1/4 cup shaved cacao paste. creating uneven chunks of nuts.will firm up chocolate bar) 1/2 cup cacao powder (or add some carob powder to mix) 3 Tbsp maple syrup 1 Tbsp agave nectar or honey (optional) 1 tsp hazelnut extract (2 drop Medicine Flower Hazelnut) 1/2 tsp vanilla extract (or 1 drop Medicine Flower Vanilla) 1 tsp sunflower lecithin 1/4 cup raisins 1/8 cup dried cherries (optional) 2 Tbsp coconut. Stir in the agave and cacao.

For darker chocolate. Place in freezer to set. Blend oats and almonds in a food processor/blender. Warning: This is NOT like M&Ms and it does melt in your hands if you don't get it into your mouth fast enough. and the agave. Add smashed nuts. Add more water or more agave if needed. LICK!). 3. and stir.. 6. (Keep on top of hot water while mixing) 4. Put the almond meal in a bowl and add vanilla extract. cherries and coconut. raisins. Adding more cacao butter and/or paste. Pour mixture onto a cookie sheet covered with parchment and spread about 1/4" thick. use more cacao paste.butters lecithin. Stir until well coated. LICK. using less coconut oil will make this more solid. . Store in freezer. 5. Remove from freezer and break into chunks. Mix to a cookie dough consistency. use less cacao paste.Oh yeah! "RAW"nchy chocolate! I eat it right out of the freezer (and then LICK. For milk chocolate. a tablespoon of water to start. This recipe is by G Living! _______________________________________________________________________ _______________________________________ Chocolate Wrapped Almond Delights Ingredients: 3/4 cup almonds 3/4 cup oats water 1 teaspoon vanilla extract or vanilla beans 2 tablespoons of cocao 1 tablespoons of agave Action: 1. Feel free to experiment with extracts and combinations of these ingredients. 2.. Have fun and share your results. Yummm.

Start with less mint essential oil. as it is very strong! 2. In another bowl mix the cocao. 2. mix ingredients into a moist dough that presses together easily. 6. packed dates 1/4 cup cacao powder 1/4 cup cacao nibs 1teaspoon pure vanilla extract Action: 1. In a food processor. combine all but the butter and oil until smooth and creamy.add more mint oil if needed (or mint leaves). Add more of less water/agave depending on the taste. Filling: 2 1/2 cups cashews 1 cup lightly packed mint leaves 1 cup water 1/3 cup + 2 tablespoons agave 5-8 drops mint essential oil.Press the mixture into a 6" tart pan. In a blender. Add 1-2 teaspoons water if needed. 5. Set aside. ground 3/4 cup pitted. Set the balls in the fridge or freezer or eat them right up! _______________________________________________________________________ _______________________________________ Mint Chocolate Tart Ingredients: Crust: 1 cup almonds. Roll the almond meal in balls and roll in the chocolate syrup.4. This recipe created by Sweetly Raw! _______________________________________________________________________ _______________________________________ . Mix until a smooth chocolate syrup. or to taste 1 teaspoon pure vanilla extract Pinch of Himalayan salt 3 tablespoons cacao butter 2 tablespoons coconut oil Action: 1. Now add the last 2 ingredients and blend to incorporate. a teaspoon of water and a teaspoon of agave. Taste the mixture .

sunflower seeds and raisins) 1 cup frozen or fresh raspberries Action: 1. pepitas. Add honey. _______________________________________________________________________ _______________________________________ Breakfast Gumbo Serves 1 Ingredients: 2 Lady Finger Bananas (or 1 large banana) 20-30mls fresh apple juice 1-2 teaspoons raw honey or agave nectar 1 tablespoon LSP (Linseed. Add raspberries. 2. 3. sprinkle some nuts and enjoy! This recipe was created by the beautiful Jiveny Blair-West! . mix it around the chocolate syrup. 2. 3. Add in LSP and mix. Pour the mixture into ice cube trays or popsicle molds and freeze OR pour the whole mixture into an air tight container and freeze it like regular ice cream. Spoon in the peanut butter. Sunflower and Psyllium husk fibre mix) A handful of dried fruit and nuts of your preference ( I like chopped walnuts.Raw Chocolate Peanut Butter Ice Cream Ingredients: 1 3/4 cup cashews or pieces 1 3/4 cups purified water 1 cup maple syrup or agave syrup 2 tsp vanilla flavour 1/2 cup cocoa powder 1/2 cup of organic peanut butter (or blended peanuts with a tsp of coconut oil) Action: 1.Combine all ingredients (except for the peanut butter) in a blender. Mash bananas and whisk in apple juice with a fork. 4. dried fruit and nuts and mix again.

_______________________________________________________________________ _______________________________________ Chocolate Mud Balls Ingredients: -1/2 cup cocao powder -1/3 cup of blended brazil nuts -1/3 cup of blended almonds -3-4 tablespoons water (boiled) -2-3 tablespoons agave -1/2 cup of coconut oil -1 a large avocado -another ¼ cup of cocao powder Action: 1. Add more water or coconut oil if needed. The middle will always remain a soft mud chocolate consistency! Yum! _______________________________________________________________________ _______________________________________ . water. and 1 tablespoon of agave syrup into a blender. blended nuts. ½ the avocado and agave syrup to bowl and stir. This is your chocolate coating so make sure it is smooth. Put the balls back into the freezer and allow the coating to harden. Take out the frozen balls and coat them in the smooth chocolate coating. (I like to boil mint in my water and then you have left over water for a mint tea to go with your balls!) 2. ½ the avocado. 5. Allow them to sit for a couple of hours. 4. Add more water if needed for a cake consistency. Add ½ cocao powder. ¼ cup of cocao powder. If you use boiled water the chocolate becomes a sticky consistency which is what gives it the „mud‟ affect after it has been chilled. Roll into balls and put in a container and into the freezer. Next blend the coconut oil. 3.

It is especially good this way when it is warm out of the belnder! Hard to believe it is RAW! This recipe is part of The Delicious Revolution! _______________________________________________________________________ _______________________________________ . 2. dates.Raw Mint Chocolate Brownie Ingredients: -1 cup almonds. mint. Press the mixture into an 8×8 glass pan. fluffy and smooth. cacao and salt in a food processor until the mixture is well combined. 3. soaked overnight -1 cup cashews. Slowly add up to 1/4 cup maple through the top of the processor while it is running. 2. Stop adding maple when the consistency resembles brownie dough. Spread on the brownies. If you have any left over try eating it as a pudding with some sliced bananas with slivered almonds. Combine all ingredients in the blender until creamy. soaked overnight -3/4 cup raw cacao powder -1 cup chopped dates -20-25 mint leaves -1/8 teaspoon sea salt -1/4 cup maple syrup Action: 1. Raw Creamy Fudge Frosting -1/4 cup raw cocao powder -2 ripe avocados -3/4 cup agave nectar -3 tablespoons coconut oil -1 tablespoon vanilla -dash sea salt Action: 1. Combine nuts. Frost and refrigerate until you are ready to serve them.

Raw Chocolate Ice Cream Serves 6 Ingredients: -4 Tbsps chocolate cocao -16 Medjool dates -600 ml of pure water -4 cups of cashews OR 4 Tbsps raw cashew butter Action: 1. peeled and chopped -4 apples juiced -1/2 cup Coconut Flour -1/2 cup Raw Cashews. Place onto non-stick dehydrator sheets. Add pumpkin and apple juice to high powered blender and blend until smooth. Dehydrate for another 8 to 10 hours. Carefully shape into donuts or donut holes. ground to coarse powder -1/4 cup Coconut Oil. 3. cinnamon -1 tsp.Blend the cashews (or cashew butter) with the water to create cashew milk. melted -1/4 cup Original Coconut Creme. Dehydrate at 115 degrees for 2 to 3 hours until dry enough to place on screens.When your ice-cream is ready. -1/4 cup honey or liquid sweetener of choice -2 tsp. 2. nutmeg Action: 1. serve mmmmmmm! _______________________________________________________________________ _______________________________________ Raw Donuts Ingredients: -3 cups small pie pumpkin. 3. 2. 4. trying not to compress too much. A soft and fluffy dough should be the result. Donuts should be lightly crispy on the .Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. Add this and remaining ingredients to a mixing bowl and mix until well combined.Add in remaining ingredients and blend well.

being careful not to break . 5. Mix the finely chopped mint with the fruit juices and then pour the the mixture over the cubed fruits & mix well. For more of a frosting allow the glaze to solidify a little and then mix. Remove the seeds and pulp. cut away the flesh. & discard. 4. Carefully. melted -1/4 cup honey or liquid sweetener of choice -1/4 cup Lucuma Vanilla Coconut Creme. finely chopped -1 tsp lime juice from a fresh lime -If the fruit isn‟t sweet enough for you drizzle agave syrup or honey Action: 1. Peel and cube the papaya and the kiwi fruit. They will separate a bit so mix quickly and pour over cooled donuts for a glazed effect.outside and moist on the inside. just like the old-fashioned fried ones! Recipe by Vivapura! _______________________________________________________________________ _______________________________________ Melon Fruit Cup Ingredients: -1 small honeydew melon -1/2 dragon fruit (with white flesh) -1 kiwi fruit -1 small papaya -3 tbsp papaya juice squeezed from your papaya -1 tbsp fresh mint. melted Action: -Mix ingredients in a bowl. Cube the melon flesh & place in a mixing bowl. Cut the melon in half lengthways. trying to avoid the bitter edge close to the rind. 2. 3. add them to the mixing bowl with the rest of the fruit. carefully spreading over the donuts. -These are best eaten right away. Glaze: -1/4 cup Coconut Oil. Peel the dragon fruit and cut into cubes the same size as the melon and add to the mixing bowl.

papaya or pineapple would make great stand-ins. This recipe inspired by Raw . Scoop out a spoonful of dough and shape into round balls. and then a clean plate. Other dried fruits like blueberries. 3. and with your right hand roll truffle balls in coconut/brazil nuts and place on plate. Start an assembly line from left and right – line up the truffle cookies. Combine the ingredients. chopped. 6. Shape the truffle balls. unsulfured apricots.any of the cubes. or dry the fruit yourself. ground to flour -½ cup coconut flour -½ cup organic dried. 4. Coating the balls. then drop into the coconut or brazil nuts. -¼ cup fresh grated or organic unsweetened shredded coconut -1/3 cup agave -1 teaspoon vanilla extract or 1/2 vanilla bean Action: 1. Share the fruit salad between the two melon boats. a small bowl/cup with coconut flakes or chopped brazil nuts. Work from left to right – take one truffle cookie with your left hand and dip in agave. 2. pears. Place all ingredients in a food process and process until the dough turns into a ball. then a bowl or cup with enough agave to coat truffle cookies. Drizzle with honey or agave if necessary & decorate with a sprig of mint. Refresh! This recipe inspired by Day Recipe! _______________________________________________________________________ _______________________________________ Raw Brazil Nut Truffle Balls Makes 20 truffle balls Ingredients: -1 cup brazil nuts.

2.optional Action: 1. and then when I eat the mousse I get surprises of what tastes like smooth creamy chocolate pieces! _______________________________________________________________________ _______________________________________ Creamy Coconut Balls Ingredients: -1/2 cup raw honey -the juice of one lemon -1 teaspoon of grated lemon peel -1/4 cashew nuts -1/4 cup oats -1 cup coconut cream/oil/butter .Add all ingredients to a blender and blend! Wahla! I like to keep some small chunks of avocado in it.Epicurean. .extracted from the meat of a matured coconut in a peanut butter consistency -dried coconut flakes -1/2 teaspoon vanilla extract . In a blender mix all of the ingredients except for the coconut flakes. Form into balls and then roll in coconut flakes and refrigerate or freeze. _______________________________________________________________________ _______________________________________ Raw Chocolate Mousse Ingredients: -1/4 cup cocao powder -2 ripe avocados (this is what makes it creamy!) -3/4 cup agave -3 tablespoons coconut oil -1 tablespoon vanilla extract -dash of himalayan salt -garnish with raspberries Action: 1.

Taste. Peanut Butter Chocolate Chips (optional: use cacao nibs or make your own) -1/4 cup cocao powder -1/4 of blended peanuts -1 tablespoons water -1 1/2 tablespoons agave -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. 2._______________________________________________________________________ _______________________________________ Raw Cookie Dough Balls with Peanut Butter Chocolate Chunks Makes 15 balls. Blend oats and cashews. blended nuts. water 5. nuts. Once you have cookie dough consistency stop blending and make your chocolate chunks. Ingredients: Cookie Dough -2/3 c raw cashews -1/3 c oats -2 Tbsp Agave -1 Tbsp Maple Syrup or Honey (or Agave)-1 Tsp Vanilla Extract Action: 1. Add cocao powder. vanilla extract and maple syrup/honey and blend again. 6. water and agave syrup to bowl and stir. and as desired add extra chocolate. 2. Spoon the chocolate chunks into the cookie dough mixture . Add agave syrup. Add peanut butter 3. agave. Roll into chunky balls and store in the freezer until you have hard chocolate chunks. 3.

8 rolls Ingredients: -1 1/4 cups of almond meal (or blend almonds) -1 1/4 ground flaxseed -1 dash cayene pepper -1 1/2 tablespoons cinnamon -a pinch of himalayan salt -1 cup of soft pitted dates -1/4 cup warer -1 teaspoon of vanilla extract -1/8 cup olive oil -1/8 cup honey -1/4 cup raisins -1/4 cup chopped nuts (walnuts!) Action: 1. Using parchment paper to help hold everything together. tightly roll the square into a log. 3. Add water or honey if it is dry. flaxseed. and top with a sprinkle of extra raisins and chopped walnuts. 7. Blend until smooth. Remove half of the date paste and it to the dry ingredients with olive oil and honey. 4. . 5. Mix with your hands until it forms a dough. salt and 1/2 teaspoon cinnamon in a bowl and set aside. making sure to cover the whole surface. 2. Spread a thin layer of the paste onto the dough square. and flatten in into a 1/4 inch thick square. In a food processor/blender. water and vanilla into paste. and then slice in 1-inch thick rounds. 6. Roll the cookie dough into balls and store in the freezer or fridge! _______________________________________________________________________ _______________________________________ Raw Cinnamon Honey Rolls Serves many . blend dates. Chill in the fridge. Add 1/4 raisins and 1 tblspn of cinnamon to the rest of the date paste left in your food processor. Combine the almond meal. Spread the dough out on a piece of parchment paper/cooking paper.and mix. cayene pepper.

Cashew Cream Frosting Ingredients: -1 cup of raw cashews or pine nuts soaked in water for 4 hours or more -1/8 cup water -6 tbspns of honey or dates -juice of one small tangerine or mandarin and the entire peel -1 tspn vanilla Action: 1. Add a little water if you want it thinner. Add the remaining ingredients and process into a dry paste cookie type dough. 3. Blend almonds and walnuts in a blender/food processor to a fine meal like consistency. Spread on the refrigerated rolls. slice and serve mmm mmm mmm! This recipe inspired by Wasabimon. Drizzle on top of the cinnamon rolls! 2. 5. soaked for 2-4 hours. or longer :) -1 1/2 cup walnuts -1/4 cup cocao powder -1/4 cup extra virgin coconut oil -8 dates pits removed -1 tablespoon organic vanilla extract (optional) -garnish blackberries and/or goji berries (soaked 30 minutes) Action: 1. _______________________________________________________________________ _______________________________________ Raw Chocolate Brownie Serves many (who needs flour?!) Ingredients: -1 1/2 cups of raw almonds. 4. Place mixture into a tray or into a brownie square mould. Take out the entire content and process it into a ball . Blend until smooth consistency. 2. If there are any other left over brownies store them in the fridge! . Cut up into squares and serve with black berries and soaked goji berries! Yum! 6.

9. Freeze while making the filling. Stir in chopped or whole nuts. 3. For Filling: Combine avocado. your choice! I like to use all of them :) Action: 1. For Crust: Blend brazil nuts. 2.) Ingredients. 8. cocao. coconut oil (optional) and dates into a blender._______________________________________________________________________ _______________________________________ Creamy Strawberry Nut Pie I love this as it is 100% raw! It may resemble a creamy dessert for many. water. 7. Line the top layer with strawberry slices. Pour filling into crust. olive oil and salt into a crumbly slightly wet consistency. 6. blueberries. or ice cream. dates. blackberries and mint! _______________________________________________________________________ _______________________________________ . Slice Strawberries and put a layer of them on the crust. crust: -1 cup brazil nuts -1 cup shredded coconut (optional). Pulse crust into crust-like consistency and line a 9" spring form pan. blueberries. 4.my favourite is macadamia! -Fresh strawberries. blackberries. Garnish with fresh strawberries. Freeze the pie for a few hours until frozen entire way through.crack open a coconut and shred it yourself! -a pinch of himalayan salt -2 heaping T of carob or cocao powder -3 dates diced or blended with a dash of water -A dash of olive oil Filling: -1/2 cup coconut oil (optional) -3 dates diced or blended with a dash of water -2 avocados mashed -Whole nuts . It is very rich! Yum! It's a bit romantic too .) Serves many! Unless you eat it all . 5.

cinnamon & water in a sauce pan simmer until you get a syrupy consistency! 2. Add peanut butter 3. Taste. blended nuts. 3. add oil. Put mixture on tray & cook at 200 for to 10 mins - . honey. water 4. Add cocao powder. Stir. sultanas. agave. Add to cocao & meal. water and agave syrup to bowl and stir. nuts. Boil flaked coconut.Peanut Butter Chocolate Balls Serves many Ingredients: -1/2 cup cocao powder -1/2 blended nuts of your choice (peanuts if you want it extra nutty!) -3 tablespoons water -2 tablespoons agave -1/2 cup of whole nuts -2 tablespoons peanut butter (organic no extra additives or blend your own peanuts) Action: 1. Stir in whole nuts 5. 2. cranberries. and as desired add extra chocolate. Roll into balls and store in a container in the fridge or freezer! _______________________________________________________________________ _______________________________________ Chocolate Coconut Cookies This recipe was created by Earth Dieter Ashleigh Bevin: Ingredients: -Flaked Coconut -Sultanas &/or Cranberries -Cocao -Almond &/or Hazlenut meal -Honey or agave -Cinnamon -Coconut Oil -Water Action: 1.

YUMMMMMYYYYY _______________________________________________________________________ _______________________________________ Apple Crumble This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010! Ingredients: -Apples -Oats -Cinnamon -Honey or Agave -Coconut -Sultanas -Oil -Water -Spelt Wholemeal flour or Buckwheat Flour Action: 1. blend until smooth. 5. nuts & seeds Green Mango Smoothie Ingredients:1 Mango 1 Tablespoon Honey 1/4 cup Water 1 cup Pineapple Handful of Spinach leaves Action: Place all ingredients in a blender. Boil until soft. 3. This recipe was created by Angelina Brown! . 6. Add all other ingredients together and add water to wet ingredients slightly. Cook until light brown and crunchy on top mmm mmm! Fruitarian Recipes. Used fingers to make crumbley. Put apples in baking dish and sprinkle crumble on top. 2. Peel & core apples. 4. recipes with fruits. Drain and set aside.

and put through the juicer. Add ice if you would like to serve chilled. Then pour it into a blender/food processor along with 1 cup of strawberries. 1 banana and 2 peeled kiwi fruits! YUM! :) This recipe was created by Roxana Ireland ___________________________________________________________________________________ ___________________________________________ Berry Blast Ingredients: 1/2 cup of Blueberries 1 cup of Strawberries 1/2 cup of Raspberries 2 apples Action: Cut apples into quarters. Garnish with fresh mint! _______________________________________________________________________ _______________________________________ .Roxxe's Morning Mover! Ingredients: -1 orange -1 apple -1 cup of strawberries -1 banana -2 peeled kiwi fruits Action: Juice 1 orange and 1 apple in a juice machine. Add all ingredients into Juicer and add ice if you want it served chilled! Enjoy! _______________________________________________________________________ _______________________________________ Green Delight Ingredients: 1 Kiwi Fruit 2 Green Apples 2 sticks of Celery A few leaves of Mint 1/2 Lime Action: Cut ingredients into pieces.

Add ice if you would like to serve chilled. Action: You can use either a citrus juicer (for a couple of dollars at the supermarket) or an electronic juicer.Beet Juice Ingredients: 1 small beetroot 3 sticks of Celery 1 knob of Ginger 2 sticks of celery 1 carrot Action: Cut ingredients into pieces and put through the Juicer. Enjoy! . Peel your oranges and juice them whole or hand juice them with a citrus juicer. _______________________________________________________________________ _______________________________________ Apple Juice Ingredients: As many apples as you like. Action: In a juicer. Drink immediately :) _______________________________________________________________________ _______________________________________ Orange Juice Ingredients: As many oranges as you like. juice apples. _______________________________________________________________________ _______________________________________ Orange Cleanser Ingredients: 2 carrots 1 stick of celery 1 knob of Ginger 2 Oranges Action: Cut all ingredients into pieces and put through the juicer. Add ice if you would like it served chilled. 3 oranges is for one juice. 3 apples is for 1 juice.

(The more skin you leave on the grapefruit. lubricates lungs. Strengthens Immune System Ingredients: 3 oranges 1 grapefruit Action: 1. _______________________________________________________________________ _______________________________________ Fat Blast Benefits: Weight loss._______________________________________________________________________ _______________________________________ Calming Citrus Juice Ingredients: 1/4 Pineapple 2 Oranges 1/2 Lime 1 knob of Ginger Action: Cut all ingredients into pieces and put through the juicer. Add ice if you would like it served chilled. the more powerful it is in blasting fat cells) 2. _______________________________________________________________________ _______________________________________ . Enjoy! _______________________________________________________________________ _______________________________________ Troppo Treat Smoothie Ingredients: 1 large Mango 1 Banana 1/2 cup of Lychees 1/2 Lime (Juiced) 1 Kiwi Fruit 1/2 Pineapple Action: Cut the skin off all ingredients & squeeze the juice from the Lime. Add altogether in a blender and blend until smooth! You can add ice if you would like your smoothie served chilled. Juice your fruit in either a hand citrus juicer or electronic juicer. Peel the oranges and grapefruit.

increases energy & weight loss. Ingredients: -1/4 watermelon -1/4 rockmelon -1/4 Pineapple -1 cup of strawberries -Berries to garnish Action: Put all ingredients in a blender with ice and blend until smooth. Garnish with fresh cherries _______________________________________________________________________ _______________________________________ . lowers blood pressure & alleviates nausea & headaches. _______________________________________________________________________ _______________________________________ Banana Berry Blend Benefits: Increases energy. _______________________________________________________________________ _______________________________________ Melon Mixer Benefits: Reduces asthma. Ingredients: -juice of 1/2 pineapple -a few leaves of mint Action: Add juiced pineapple. Ingredients: -2 bananas -1 cup strawberries -1 cup raspberries -1 tablespoon of honey Action: Put all ingredients into blender with ice and blend until smooth.Minty Pine Smoothie Benefits: Assists in digestion. boosts muscle contraction & stimulates circulation. mint and ice to a blender and blend until smooth.

Remove the seeds and pulp. cut away the flesh. Cut the melon in half lengthways.Tangy Lime Smoothie Benefits: Assists in digestion. trying to . This recipe created by G Living! _______________________________________________________________________ _______________________________________ Melon Fruit Cup Ingredients: -1 small honeydew melon -1/2 dragon fruit (with white flesh) -1 kiwi fruit -1 small papaya -3 tbsp papaya juice squeezed from your papaya -1 tbsp fresh mint. Carefully. lowers blood pressure & prevents wrinkles. finely chopped -1 tsp lime juice from a fresh lime -If the fruit isn‟t sweet enough for you drizzle agave syrup or honey Action: 1. pitted and chopped 1 lime – squeeze the juice from it 1 tangerine – squeeze the juice from it 2 Teaspoons Olive Oil 1 Tablespoon Cilantro Leaves 1 Tablespoon Black Sesame Seeds. 2. Blend until smooth. Ingredients: -juice of one lime -juice of half a lemon -2 green apples -2 oranges -handful of fresh mint Action: Juice your lime and lemon and add with all ingredients and ice into blender. Garnish with fresh mint! _______________________________________________________________________ _______________________________________ Mango Avocado Salad Ingredients: 2 ripe Mangoes. peeled. peeled. pitted and chopped 1 Large Avocado. & discard.

Drizzle with honey or agave if necessary & decorate with a sprig of mint. Drink the leftovers-YUM! _______________________________________________________________________ _______________________________________ . Freeze 4. Share the fruit salad between the two melon boats.avoid the bitter edge close to the rind. 6. Peel and cube the papaya and the kiwi fruit. being careful not to break any of the cubes. Cube the melon flesh & place in a mixing bowl. 4. Refresh! This recipe inspired by Day Recipe! _______________________________________________________________________ _______________________________________ Aunts Smoothie Pops Makes 12 Popsicles Ingredients: -1 large banana or 2 lady finger bananas -1/2 cup of raspberries (or 1 cup of strawberries) -the juice of 3 apples -the juice of 1/2 pineapple -the juice of 2 oranges Action: 1. 3. Add all ingredients to blender and blend until smooth. 5. add them to the mixing bowl with the rest of the fruit. 3. Pour into popsicle holder container or ice cub trays. Mix the finely chopped mint with the fruit juices and then pour the the mixture over the cubed fruits & mix well. Peel the dragon fruit and cut into cubes the same size as the melon and add to the mixing bowl. 2.

Mash bananas and whisk in apple juice with a fork. 3. In a blender mix the cashew nuts and oats to a flour consistency. . sunflower seeds and raisins) 1 cup frozen or fresh raspberries Action: 1. Add this mixture to the buckwheat flour and mix together. Add in LSP and mix. pepitas.Breakfast Gumbo Serves 1 Ingredients: 2 Lady Finger Bananas (or 1 large banana) 20-30mls fresh apple juice 1-2 teaspoons raw honey or agave nectar 1 tablespoon LSP (Linseed. Add raspberries. dried fruit and nuts and mix again. 2. 3. Add honey. sprinkle some nuts and enjoy! This recipe was created by the beautiful Jiveny Blair-West! _______________________________________________________________________ _______________________________________ Blueberry Kiwi Buckwheat Pancakes with Raspberry Sauce Ingredients: Pancakes: -1/2 cup cashews -1/2 cup oats -1 cup of buckwheat -water Topping: -150g raspberries -2 kiwi fruit peeled and sliced -50g blueberries -Honey or agave syrup if desired -1 orange juiced and the peel grated Action: 1. 4. 2. Sunflower and Psyllium husk fibre mix) A handful of dried fruit and nuts of your preference ( I like chopped walnuts. Add more water if required to make a smooth wet consistency. Add ½ cup of water to start.

Mix the kiwi fruit and blueberries. 2. Transfer to a serving plate and pour over a little agave syrup or honey if desired extra sweetness! This recipe inspired by Morrisons! _______________________________________________________________________ _______________________________________ Apple Crumble This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010! Ingredients: -Apples -Oats -Cinnamon -Honey or Agave -Coconut -Sultanas -Oil -Water -Spelt Wholemeal flour or Buckwheat Flour Action: 1. Place raspberries. 5. now let it sit while you make the pancakes. 4. 7. Used fingers to make crumbley. Add all other ingredients together and add water to wet ingredients slightly. This is your raspberry sauce. In a fry pan heat olive oil or macadamia oil. Add a little agave or honey if extra sweetness desired. orange zest and juice in a food processor and process until smooth. Use all your batter to cook lots of pancakes! 6. Repeat the process with a second pancake. Boil until soft. 3.Leave this pancake batter sit while you make the topping. spoon half the fruit mixture over half. Cook until light brown and crunchy on top mmm mmm! . Pour the pancake batter in the pan and flip when bubbles appear on one side. 6. Lay one pancake on a plate. Put apples in baking dish and sprinkle crumble on top. 6. then fold the other half over. Drain and set aside. Pour the raspberry sauce over the pancakes. Peel & core apples. 4. 5.

Add all ingredients into Juicer and add ice if you want it served chilled! Enjoy! _______________________________________________________________________ _______________________________________ . Removes Toxins Ingredients: 1/2 cup of Blueberries 1 cup of Strawberries 1/2 cup of Raspberries 2 apples Action: Cut apples into quarters. Good for: Use it like chutney on chicken. Mixture will keep for up to 2 months in fridge. Berry Blast Benefits: Weight Loss. It goes well with celery sticks._______________________________________________________________________ _______________________________________ Prune Butter Ingredients: 1 cup pitted prunes 1/3 cup boiling water Action: Process prunes in a food processor. Anti-ageing. gradually adding water until a smooth paste. Fill the groove in celery and sprinkle on crushed walnuts.

Green Delight Benefits: Boosts immunity. promotes liver function & assists in digestion Ingredients: 1 small beetroot 3 sticks of Celery 1 knob of Ginger 2 sticks of celery 1 carrot Action: Cut ingredients into pieces and put through the Juicer. and put through the juicer. _______________________________________________________________________ _______________________________________ . great for your skin & lowers blood pressure. weight loss & reduces asthma Ingredients: 1/4 Pineapple 2 Oranges 1/2 Lime 1 knob of Ginger Action: Cut all ingredients into pieces and put through the juicer. Ingredients: 1 Kiwi Fruit 2 Green Apples 2 sticks of Celery A few leaves of Mint 1/2 Lime Action: Cut ingredients into pieces. Add ice if you would like to serve chilled. Garnish with fresh mint! _______________________________________________________________________ _______________________________________ Beet Juice Benefits: Lowers blood pressure. Add ice if you would like to serve chilled. _______________________________________________________________________ _______________________________________ Calming Citrus Juice Benefits: Lowers blood pressure. Add ice if you would like it served chilled.

3 oranges is for one juice. Action: You can use either a citrus juicer (for a couple of dollars at the supermarket) or an electronic juicer. Ingredients: As many oranges as you like.Orange Cleanser Benefits: Lowers cholesterol. Add ice if you would like it served chilled. Drink immediately :) _______________________________________________________________________ _______________________________________ Orange Juice Benefits: Lowers blood pressure. promotes eyesight & digestion. Action: In a juicer. 3 apples is for 1 juice. Ingredients: As many apples as you like. _______________________________________________________________________ _______________________________________ Apple Juice Benefits: Cancer prevention. asthma & bone protection. Ingredients: 2 carrots 1 stick of celery 1 knob of Ginger 2 Oranges Action: Cut all ingredients into pieces and put through the juicer. Enjoy! _______________________________________________________________________ _______________________________________ . juice apples. lowers cholesterol & bone protection. Peel your oranges and juice them whole or hand juice them with a citrus juicer.

Juice your fruit in either a hand citrus juicer or electronic juicer. Strengthens Immune System Ingredients: 3 oranges 1 grapefruit Action: 1. promotes eyesight & is great for your skin! Ingredients: 1 large Mango 1 Banana 1/2 cup of Lychees 1/2 Lime (Juiced) 1 Kiwi Fruit 1/2 Pineapple Action: Cut the skin off all ingredients & squeeze the juice from the Lime. 1 banana and 2 peeled kiwi fruits! YUM! :) This recipe was created by Roxana Ireland Smoothies Troppo Treat Smoothie Benefits: Assists in digestion. Then pour it into a blender/food processor along with 1 cup of strawberries. (The more skin you leave on the grapefruit. Enjoy! _______________________________________________________________________ _______________________________________ Roxxe's Morning Mover! Ingredients: -1 orange -1 apple -1 cup of strawberries -1 banana -2 peeled kiwi fruits Action: Juice 1 orange and 1 apple in a juice machine. Add altogether in a blender and blend until smooth! .Fat Blast Benefits: Weight loss. Peel the oranges and grapefruit. the more powerful it is in blasting fat cells) 2. lubricates lungs.

_______________________________________________________________________ _______________________________________ Minty Pine Smoothie Benefits: Assists in digestion. Ingredients: -juice of 1/2 pineapple -a few leaves of mint Action: Add juiced pineapple. boosts muscle contraction & stimulates circulation.You can add ice if you would like your smoothie served chilled. _______________________________________________________________________ _______________________________________ Banana Berry Blend Benefits: Increases energy. Ingredients: -2 bananas -1 cup strawberries -1 cup raspberries -1 tablespoon of honey Action: Put all ingredients into blender with ice and blend until smooth. _______________________________________________________________________ _______________________________________ . lowers blood pressure & alleviates nausea & headaches. mint and ice to a blender and blend until smooth.

Melon Mixer Benefits: Reduces asthma, increases energy & weight loss. Ingredients: -1/4 watermelon -1/4 rockmelon -1/4 Pineapple -1 cup of strawberries -Berries to garnish Action: Put all ingredients in a blender with ice and blend until smooth. Garnish with fresh cherries

_______________________________________________________________________ _______________________________________ Tangy Lime Smoothie Benefits: Assists in digestion, lowers blood pressure & prevents wrinkles. Ingredients: -juice of one lime -juice of half a lemon -2 green apples -2 oranges -handful of fresh mint Action: Juice your lime and lemon and add with all ingredients and ice into blender. Blend until smooth. Garnish with fresh mint!

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Choconana Smoothie: Ingredients: 1 Banana 3/4 Rice or Almond Milk 2 tablespoons Agave (more if you like sweet) 1 tablespoon Cacao Powder 1/4 Almonds 1/4 cup ice Action: Place all ingredients in belnder and blend. A delicious and ridiculously healthy chocolate treat :) This recipe created by the Earth diet-ee Sarah Mae. _______________________________________________________________________ _______________________________________ Natural Protein Banana Smoothie: Ingredients: 3/4 cup Rice or Almond Milk 1 Banana 1 tablespoon Agave (more if you like it sweet) 1/4 Almonds 1/4 cup Ice Action: Place all ingredients in a blender and blend :) Perfect on a really hot day! This recipe created by the Earth diet-ee Sarah Mae. _______________________________________________________________________ _______________________________________ Green Mango Smoothie Ingredients:1 Mango 1 Tablespoon Honey 1/4 cup Water 1 cup Pineapple Handful of Spinach leaves Action: Place all ingredients in a blender, blend until smooth. This recipe was created by Angelina Brown!

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Earth Energy Drink Ingredients : 4 tablespoons of honey or maple syrup or agave syrup 1/4 teaspoon of salt (Himalayan salt has a lot more minerals & nutrients than table salt) 1/4 cup boiling water 3/4 cup water 1/4 cup of orange juice (use a hand citrus or electric juicer) 1/2 of a lemon juiced Action: 1. Combine all ingredients in a pitcher/jug and store in the fridge to chill. Enjoy! This recipe created by the Earth diet-ee Sarah Mae.

2. finely chopped (keep seeds for extra heat.Aussie Prawns Ingredients: -220 grams (. himalayan salt Curry: -handful of fresh basil leaves -1/3 cup of flaked almonds -1/2 cup of coconut milk – straight from the coconut -15 large raw prawns. Marinade for 30 minutes 3. finely chopped -1 garlic clove. galangal root (or ginger) -1 tsp. finely chopped -1 lime -Olive oil . if you like it hot!) -1 tbsp. of freshly ground caraway seeds -A few ground peppercorns to taste -1 tsp. finely chopped lemongrass -1 tsp. finely sliced -1 clove of garlic.5 lb) shelled prawns (shrimp) -the juice of 1 orange -small bunch of fresh parsley -small bunch of fresh basil -1/2 tsp cumin -2 tbs olive oil -1 diced chili (habenero pepper) -3 cloves pressed garlic -some veggies to grill like zucchini! Action: 1. Grill the veggies! 4. finely chopped -1 tsp. of freshly ground coriander seeds -1 tsp. shelled and rinsed -20 or so green beans -1 red onion. Grill the prawns! _______________________________________________________________________ _____________________________________ Basil & Almond Curry Shrimp Ingredients: Green Curry Paste: -5 fresh green chilis. ground coriander -1 small shallot. finely chopped -1 nugget of ginger. Dice up the herbs and add everything to the prawns in a bowl.

8. fry the garlic and ginger with a little olive oil on a high heat. mix all the ingredients into a curry paste. In a blender or mortal and pestle. tossing regularly so they don't catch and burn. 5. they will cook in just a couple of minutes.Action: 1. Heat a large pan with a little oil. Pulse to make a rough paste . 2. Taste and season. Either have raw beans or steam them – I prefer them raw and crisp. Fry until fragrant. This recipe inspired by Get Frank. In a separate pan. 4. When slightly browned and fragrant. Dry-fry the almonds in a hot pan. Fry the red onion until soft. Take off the heat. Stir well and simmer for just a few minutes. 90% of the almonds (you need to save a few for scattering at the end) and about 10 or so basil leaves. 9. 7.you still want to be able to see bits of almond. Soak the prawns in some diced garlic and dash of olive oil and Himalayan salt. 6. Add the prawns and the beans to the curry pan. take them off the heat and reserve in a bowl. 10. then add the paste. Season with a little pepper and squeeze over the juice of the lime. Done. Add freshly boiled water to create a consistency you like. lower the heat and add the coconut milk. Serve with rice and scatter over the leftover almonds and basil leaves. Put the curry paste in a blender with a little olive oil. You want to eat it when the beans and prawns still have some bite. Add the prawns and keep them moving. _______________________________________________________________________ _____________________________________ . 3.

4. Heat the oil in a pan. light and delicious! _______________________________________________________________________ _____________________________________ Caramel Prawns Ingredients: 1 tablespoon of agave 1/4 cup water 1 tablespoon olive oil 1 shallot (chopped) 2 cloves garlic (chopped) 1 teaspoon ginger (grated) 1 small chili (chopped) 1 pound prawn/shrimp (peeled and deviened) pepper to taste 1 teaspoon avocado/sesame/coconut oil (optional) 1 tablespoon coriander/cilantro (chopped) Action: 1. Heat the agave and water in a pan on mediumhigh heat until it caramelized and turns a dark brown. Put some baby spinach on a plate. . 5. ginger and chili and saute for 3-5 minutes. 2. Add the shallot. Remove from heat and set aside. 6. 2 tablespoons of the caramel sauce and pepper and simmer until the shrimp is pink all over. 3.Garlic Shrimp Salad Ingredients: olive oil 2 cloves of garlic (or more if you like!) a bunch of baby spinach 1 lime as many prawns as you like Action: 1. Heat some olive oil on low/med heat in a fry pan. Chop 1 clove of garlic into small pieces and add that to the spinach. healthy. Add the water and heat until the caramel dissolves. 2. garlic. Add the other clove of chopped garlic. about 2-4 minutes. This recipe inspired by Closet Cooking. 8. Remove from heat and stir in the sesame oil and coriander. After a couple of minutes add the prawns and stir toss cook until done! 3. Squeeze fresh lime juice over it. Serve the prawns over the spinach and mmm mmm mmm! Simple. Add the prawns.

Stir the beans and evenly mix in the spices. no preservatives) 1 teaspoon rubbed sage 1 teapoon powdered thyme 2 cloves garlic (crushed) 1-2 tablespoons Cayenne chilli powder 2 tablespoons agave 2 teaspoons paprika 1/2 teaspoon chipotle (goes a loooong way) 1 teaspoon Himalayan salt 1 teaspoon black peppercorns crushed 3 bay leaves 2 tablespoons fresh parsley (chopped) 8-12 button mushrooms (quartered) 1 cup white rice Action: 1. This recipe thanks to B Feed Me! _______________________________________________________________________ _____________________________________ . 4. de-glaze the pan with white wine. chipotle flakes. 2. so I cook crawfish. chilli powder. We like to eat rb&r with crawfish. paprika. thyme. You should be able to get crawfish precooked and frozen or fresh from a variety of resources. bay leaves and agave. take a potato masher and crush just a few of the beans in the pot to make for variety of texture. Heat on medium heat until mushrooms are cooked then ladle over the cooked rice (two cups water per cup of rice and cook until tender) and eat or place beans in refrigerator over night to let the flavors mix. Coarsely chop the onions and add them to a large pot holding the two cans of small red beans with their liquid on low heat. salt. Quarter the mushrooms and add those into the bean mixture.Crawfish Red Rice & Beans Ingredients: 3/4 Vidalia or otherwise sweet onions 2 cans small red beans 1/4 cup white wine (organic. Then start seasoning the beans and onions with the sage. Once the onions are done.no added anything. As the beans are heating. 5. seasoning them in ground celery seeds and paprika and put them over the top of the beans at the very end and garnish with fresh chopped parsley. pepper. place the pan de-glazing into the pot of red beans. two crushed garlic cloves. 3. Also. Start by caramelizing the onions in a cast iron skillet.

Add honey. tomatoes. Allow these to cook for a couple of minutes. 3. 2. 3. Steam asparagus. Heat oil in a pan on low/med heat and add the salmon. 2. 4. agave. On a medium/low heat fry the salmon fillets in olive oil. lemon juice and a dash of water to the garlic and . chopped cucumber on a plate and add asparagus. Serve baby spinach. Mix 4 tablespoons of honey (give or take) with a tblspn of olive oil and a squeeze of lemon in a bowl. In another small fry pan heat olive oil and add chopped garlic and spring onions.Sweet Sesame Salmon Salad Ingredients: -Salmon fillet -Raw Organic Honey -Sesame seeds -baby tomatoes -asparagus -olive oil -chopped cucumber Action: 1. Serve the salmon on top of the salad and add raw sesame seeds (or toast them for a couple of minutes in the frypan) This recipe inspired by Cloest Cooking! _______________________________________________________________________ _____________________________________ Honey Glazed Salmon with Sesame Seeds Serves 2 Ingredients: 2 fillets of salmon 1/2 lemon ¼ cup of honey 1 tablespoon of agave syrup water 3 tablespoons of sesame seeds olive oil 2 spring onions (shallots) 2 cloves of garlic 1 zucchini 2 tomatoes Action: 1. Add this mixture to the salmon and cook to your liking.

Top with sesame seeds (you can also roast your sesame seeds for a minute in a hot frying pan). Enjoy! _______________________________________________________________________ _____________________________________ Salmon & Scallops Salad Ingredients: -Salmon fillets -Scallops -2 garlic cloves -A small piece of ginger -2 spring onions (shallots) -A dash or two of paprika -Olive oil -Lettuce (for salad optional) -Avocado -one lime -one lemon -a small bunch of coriander (cilantro) -2 teaspoons of coriander seeds Action: 1. 6. Put the scallops in and soak them while you prepare the rest of the meal. This is the mixture for the salmon. 5. start cooking the scallops. Grill chopped tomato and zucchini.I love lettuce and avocado chunks. Serve salmon once it is cooked. Spoon the herbs over the salmon and allow it to seep through the salmon as it cooks. In one bowl add olive oil. 4. add chopped fresh coriander (cilantro) and crushed coriander seeds. and paprika. onion and ginger. Put half in one bowl and half in another. 3. ginger and spring onions into small pieces. Prepare your salad . On low/medium heat fry your salmon in olive oil.spring onions. Pour the entire bowl and what it was soaking in. Once the salmon is 3/4 of the way cooked. In the other bowl with garlic. the juice of one lemon. add the juice of a lime. in a fry pan on low/med . Sprinkle with the honey sauce if you like! 5. Add more water if you would like a thinner consistency. 2. add vegetables and pour the honey sauce over the salmon. Allow the ingredients to melt together for a few minutes and until the garlic and spring onions are golden. 6. Set sauce aside. Chop garlic. 4.

heat. Cut cucumber. 3. 5. Squeeze lemon juice over and let simmer for 1 minute. Serve fish with salad and enjoy! _______________________________________________________________________ _____________________________________ Baked Fish & Vegetables Serves 4 Ingredients: -2 zuchinnis -2 red onions -2 tomatoes -1 whole broccoli -1 garlic clove (crushed) -1 lemon -olive oil -4 skinless fish fillets of your choice -parsley to garnish Action 1. Finely chop parsley & mint. Pan fry or grill fish on BBQ in olive oil for 2 minutes or until flaky. 8. 7. 2. Cook for 3-4 minutes or until you taste the scallops and they are divine. Mix all ingredients (besides the fish) together and set aside. Mmm enjoy! _______________________________________________________________________ _____________________________________ Summer Catch & Salad Serves 2 Ingredients: -2 tomatoes -1 cucumber -handful of parsley -handful of mint -6 shallots -2 tbsp lemon juice -olive oil -4 fillets of your favourite fish -1 lemon Action: 1. Place all ingredients into . Once the salmon is cooked to your perfection serve on your plate with salad. Once the scallops are cooked drain the juices from the pan and pour over the salmon dish. 2. add scallops and if you have any herb mixture left over pour it over your salad. Cut all vegetables into wedges. 4. shallots and tomatoes into small pieces.

Walnuts Chocolate Mint Brownie Ingredients: Almond Nuts. Dates. Water. Cocao. oats. Cacao. Coconut. Salt. Almonds. Avocado & Water Cookie Dough Balls Ingredients: Cashews.an oven tray and toss. Serve fish with vegetables and garnish with parsley! Choc Peanut Butter Balls Ingredients: Cacao. Honey. Vanilla Chocolate Wrapped Almond Delights Ingredients: Almonds. Nutmeg . Lemon. Avocado Mum's Cheesecake Ingredients: Macadamia Nuts. Coconut. 4. Walnuts. Agave. Coconut. Pepper. Brush fish with olive oil and place on top of the vegetables. vanilla Cinnamon Honey Chocolate Brownies Rolls Ingredients: Almond Ingredients: Almond. Cashew Nuts. Cashews. Bake for 25-30 minutes until cooked through. Oats. Berries Raw Donuts Ingredients: Pumpkin. Cinnamon. Dates. Lime. Water. Oats. Agave. Honey. Agave. Apple. Coconut Oil. Dates. Oats. coconut. Cinnamon. Coconut Oil. Salt. Agave Creamy Coconut Balls Ingredients: Honey. Cashews. Agave/Maple Syrup. nuts. 3. Squeeze lemon over the top. Vanilla Bean Choc Mud Balls Ingredients: Cacao. Brazil & Almonds. Vanilla. Cocao. Agave. Mint. Raisins. Vanilla. Peanuts & Water Brazil Nut Truffle Balls Ingredients: Brazil Nuts. 5. Dried Fruit. Agave. Cashew nuts. Dates. Cacao. Blackberries Vanilla. Vanilla. Maple Syrup Chocolate Nut Slab Ingredients: Brazil nuts.

Avocado. Oats. Nutmeg. Cinnamon. Vanilla.Chocolate Peanut Butter Cups Ingredients: Cocao. Dates. Water. Bananas Chocolate Mousse Ingredients: Cocao. Salt Apple Crumble Ingredients: Apple. Cashews Choc Peanut Butter Pie Ingredients: Cocao. Strawberries Chocolate Almond & Fruit Bark Ingredients: Coconut. Raspberries. Salt. Buckwheat. Dragon Fruit. Dried Fruit. Pineapple. Sultanas. Cocao. Raisins. Apple. Agave. Cilantro. Sultanas. Agave. Cherries Mango Avocado Salad Ingredients: Mangoes. Agave. Water Melon Fruit Cup Ingredients: Honeydew. Almonds. Vanilla Strawberry Nut Pie Ingredients: Brazil nuts. Avocado. Coconut. Mint. Orange. Oats. Dates. Coconut Chocolate Ice Cream Ingredients: Chocolate Cocao. Lime. Raspberries. Cinnamon. Vanilla. Coconut. Ginger. Honey. Honey. Kiwi Fruit. Sesame Seeds. Maple Syrup. Oats. Papaya. Lime Sweet Potato Pie Ingredients: Walnuts. Coconut Chocolate Coconut Aunts Smoothie Pops Cookies Ingredients: Banana. Tangerine. Apple Almonds. Raspberries. Dates. Dates. Olive Oil Breakfast Gumbo Ingredients: Banana. Cloves. Cocao. Ingredients: Coconut. Cocao. Peanuts. Blueberries. Hazelnut. Water . Cashew Nuts Mint Chocolate Pie Ingredients: Almonds. Honey. Agave. Water. Flour Blueberry Kiwi Pancakes Ingredients: Cashews. Cocao. Cinnamon. Hazelnuts. Kiwi Fruit. Water. LSP Banana Smoothie Ingredients: Oat Milk. Honey. Coconut. Avocado.

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