Kelp me out? 

Kelp me out? 

 

I feel like I could forever be writing about how good hemp, kelp, Kale and cashews are for you. 

I’m not a doctor and don’t have any type of qualification to allow me to preach about health benefits, but I am a chef and I am a human being and I can “feel” the goodness that my internal organs jump up and down with when I eat, drink and generally digest these food items. 

When I see something I like or taste something that gives my mouth a slight “foodgasm” I always tend to say “This (fill in the blank) though!” – so wether it be a “man” an “ice cream” or a “spring roll”, those are generally the next words out of my mouth. 

Ok. So…This sauce though!!!!! 

Man oh man oh man! 

It’s rich, thick, decedent and sooooooooo good for you, that you will actually make it in bulk and keep it in the fridge. It’s like my Kale pesto that’s always around, this green sauce and I are destined to have a long and very eventful relationship.

Algae and green hemp dressing/sauce

Ingredients 

1 cup of warm water 

1/2 cup of hemp seeds 

1 cup of cashews 

3 whole garlic cloves 

Juice of 1 lemon 

2 TBSP hemp oil 

1 TBSP protein powder 

1 tbsp spirulina 

1 tbsp of kelp powder 

2 tbsp of rock salt 

Method 

BLEND! (How easy???) 

The best part of this finished product is that it can be drizzled over everything from chicken to fish, salads to roasted vegetables and it’s an even better accompaniment to chopped Kale that’s bound for the dehydrator for Kale chips! 

Heaven? This sauce though! 

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Cashew magic! 

Cashew magic! 

 


These little bites of amazingness happened in 15 minutes and have an entire amount of 4 ingredients! Four………four!!!!!!! 

Talk about easy and quick snacks that remain rich in nutrients and are yummy and tasty and creamy and nutty and sweet!

I grew up in a house of snackers. We still do snack like crazy, and the saltier the better, cashew nuts reigned supreme in the nut snacking department, and they were covered in peri-peri or salt, or also as a sweet variety, in thick golden hard caramel. (Deeeeeeeelicious) 

But onto healthier trends and options…raw cashews are packed with energy, antioxidants, minerals and vitamins, so in other words, a superseed with superseed powers to make you a superhuman! 

This recipe is quick, easy and, like I’ve said, it has four ingredients. 

Ingredients 

2 cups of cashews 

12 large dates, pitted

1 cup of dried strawberries

2 tablespoons of vanilla extract 

Method

In a food processors, add the cashews. 

Pulse until fairly “chopped” up. 

Now add the dates, one by one and keep the processor running, just work slowly, as the dates are tricky to get blended if you add then all at the same time. Now repeat the process with the strawberries. You will land up with a sticky crumbly cookie texture. Add the vanilla and give it one more mix. 

Shape into little bite size balls with your hands and store in the fridge. 

You could add about a 1/4 cup of coconut oil if you want, but I find that these are yummy and keep their shape really well. 

They really do taste like raw shortbread cookie mix, which is a major bonus as these are made without any processed product!!!!! BONUS! 

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Sweet tooth sorted! 

Sweet tooth sorted! 

Please look at these gorgeous beings of cheesecake………..that are RAW! Ermahgerd! (Faints, comes back to the land of the living)   Someone please help me contain myself! 

I have been trying out raw recipes for the past month, and I have to say, I smiled like a really happy person when I took these out of the moulds! I was like, oooooh em geeee!!! Not only do these look delicious, they actually taste amazing!!!!!!!!!!!!!!!!! (And are brilliantly good for you!)

Raw Cheesecakes

  • Servings: 12 little cakes or 1 big cake
  • Difficulty: it's a process
  • Print

Ingredients

Makes about 18 muffin tin sized cakes or one big cake – in a 20cm cake tin (spring action to help remove it)

Base

2 cups of walnuts

1 cup of dates

1 pinch of sea salt

Cheesecake centre 

2 cups of cashew nuts

3/4 cup of lemon juice

3/4 cup of rice syrup or honey or agave

3/4 cup of coconut oil

1 TBSP of pure vanilla extract

1/4 cup of water to facilitate blending

Topping

2 cups of any frozen berry (I used strawberries)

1/2 cup of dates

Method

Make space in your freezer to accommodate whichever type of mould you are using!

Process the nuts and dates

Take this mix and place it at the bottom of your mould. Press down to make it nice and smooth!

Process your cashews, lemon juice, sweetner, coconut oil, vanilla and add water to help the mix if it becomes tooooooo thick.

Pour this amazingness over your moulded base.

Ok, now place in the freezer and leave to set for about 45 minutes.

Now, blend the berries and dates.

You need to wait and check that the cheesecake mix is set before you top the entire thing with berries.

Pop into the freezer, and leave to set for another hour!

You should be able to unmold with ease.

Store in the fridge for at least an hour before you serve it!

Sooooooooooo yummy!

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See the brownie, eat the brownie. 

See the brownie, eat the brownie. 

Hello! Please! Look at these delicious pieces of heaven!!!! 

Once again on the raw situation! I found these on www.therawtarian.com 

They are packed with superfoods. 

They are amazingly rich and decadent. 

Although a lot of ingredients, this recipe is easy to make and delicious to eat! Obviously 😁 

Ingredients 

1 cup of sunflower seeds 

1 cup of cashews 

2 1/4 cup of dates, pitted 

1/2 cup of cacao 

1 TBSP of vanilla paste 

1 TBSP of coconut oil

1/4 tsp of salt 

1/4 cup of raw cacao nibs or goji berries 

1/4 cup of chia or hemp hearts 

1/4 cup of flaked almonds (my addition) 

Method 

In a food processor, process the sunflower seeds, add the cashews…process. 

Ok. Now the tricky part. Add the dates, bit by bit, you need to keep adding and be patient here, you might need to remove half the mix and add, then add more and keep processing. 

The mix should resemble a crumbly cookie mix. 

Ok! 

Add the coconut oil, cacao, vanilla, salt – process! 

Transfer to a bowl and with your hands mix in the cacao nibs and chia seeds. 

Shape into a brownie pan, press and compact into the pan, and then pop into the fridge for about 1 hour. 

Take out, cut to size, and store in a airtight container in the fridge! 

Don’t cut the pieces to big as its really rich! (But yummy) 



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Chocolatey goodness 

Chocolatey goodness 

Edit

I have been following Laura-Jane, on Twitter for a long time. I also, obviously follow her on Instagram and pop in on her website www.therawtarian.com weekly to see what’s new and what tickles my tastebuds. 

As I have said before, I’m not on any level completely raw, but I find that the “snacks/sweets/desserts” on her site are easy and they taste amazing. It also really helps to rather have two raw cookies than eat two shortbreads, especially if you are trying to keep the kilograms down and are just open to have a healthier lifestyle. 

Her recipe for “Best Raw Chocolate Cookies” are RIDCULOUSLY easy! Like sooooooooo easy!!

Ingredients 

1 cup of almonds 

1 1/2 cups of cashew nuts 

1 cup of dates 

2 tablespoons of agave nectar (I used rice syrup) 

1 TBSP of coconut oil 

1 TBSP of vanilla extract (I used 1 teaspoon of vanilla paste) 

1/2 cup of cacao powder 

1 pinch of sea salt 

Process the almonds and cashews in a food processor until they almost resemble flour. Add dates, agave nectar, coconut oil, vanilla and cacao. 

Blend until fully incorporated and sticky. 

Shape into cookies and keep covered in the fridge for up to 5 days. 

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Raw moments…again! 

Raw moments…again! 





Aaaaah! Obsessed with the raw food situation?? 

These are snacky bite size nuggets, packed with loads of amazing seeds…chia (WE LOVE CHIA), hemp seeds, dates, raw cacao…oats!!!!!!! Cooooooome on, they are delicious 😉 

Before I get to the really REALLY easy recipe, let’s focus on Hemp. 

This ancient food can be traced back thousands of years to Chinese, Egyptian, Persian and other cultures, where it was revered as a complete food source. At 35% protien content, shelled hemp seeds are the answer for anyone lookin for a raw, vegan or organic complete protein source. They also contain a wide array of nutrients, antioxidants and fiber. Hemp has been long overlooked as a superfood for its misunderstood association with marijuana. Hemp seeds do not contain THC.   



Ok! Now that we are all a bit more educated, onto the recipe. 

Ingredients 

100g dates, pitted 

4 TBSP of boiling water 

160g of gluten free oats or rice flakes or quinoa flakes 

40g raw hemp seeds 

35g chia 

3 TBSP of melted coconut oil 

2 TBSP raw cacao powder 

2 TBSP rice syrup 

In a food processor, blend the dates and hot water until it’s thick and sticky. 

In a bowl, mix the oat/flakes, hemp, chia, coconut, cacao, rice syrup 

Add the date mix and combine all ingredients until thoroughly coated. 



Shape into balls in your hands, or if you want to cut into bars, double the recipe and set into a lined baking tray. Leave in the fridge for 1 hour and cut into bars. 

Wether balls or bars, they can be kept in the refrigerator, covered, for up to two weeks. 



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