Mashed “potatoes”

I want dinner and I want it now. This is a darn near instant recipe and can be easily adapted to be just like your favorite mashed potatoes.

I gave up the pleasure of mashed potatoes long ago due to an intolerance of complex carbohydrates so was excited to find a recipe that offered all that creamy comfort without the high glycemic index and cooking of course.

The benefits of the much ignored cauliflower include Vitamins ( a whole days worth of vitamin c) fiber, potassium, magnesium, calcium, iron . It’s an excellent source of folic acid and contains vitamins B6 and PP. It can provide protection against strokes when eaten regularly. Brain food. And it is yummy, creamy and delicious. Read more

That’s not green

This is really a black green smoothie.  Looks weird and tastes delish. Might not want to thrust it at unsuspecting guests without warning them first. Read more

Lasagne

Yes I know it boggles the mind that you could have a raw lasagne but you can and it takes about 30 minutes so around the same time as a vegetarian lasagne and can be made well ahead of time so a great dinner party dish.

The essential charm of a lasagne is the layers of soft textures with the cheese sauce and the tomato sauce.

You can emulate this easily and actually end up with a raw lasagne that may very well be superior to its namesake. Read more

Macadamia Nut Cheese

I have often stopped eating dairy products even before embracing a vegan diet because like most people I find it difficult to digest and it doesnt seem all that good for me despite what the Dairy Board would have me think.  I then miss the quality of flavour and texture that cheese brings to a dish so have been experimenting with various recipes for nut cheese. Read more

Apple Cinnamon Energy Bars

These little sweeties are a staple for me as an after workout snack. They also make great healthy kids snacks. They come from Brendan Braziers book Thrive which is amazing.  Read more

Green Smoothies

What is a green smoothie? Imagine getting a whole lot of living green goodness that is already chopped up so tiny that you get an almost instant energy hit. Now put some fruit with it, blend and drink.  That’s a green smoothie.  All you do is blend a couple of big handfuls of the green leaf of your choice with an equal amount of fruit of your choice and a couple of cups of water and there you go… nutrients and taste all in one hit. Read more

Choco Maca Bliss

We all need a bit of bliss once in a while.  A little something to pick up our senses and enchant us and a Choco Maca Bliss is just the thing.

Rich and chocolaty without all the guilt that we might have come to associate with less nutritious versions of this smoothie. Read more

Coconut Ice cream

Coconuts are such a gift- full of good fats and electrolytes and they make a decadent creamy ice cream. This one you can do in an ice cream maker or freeze overnight, blend, freeze, blend, serve. Read more

Banana Berry Ice Cream

Here is an ice cream that is luscious and creamy with a heavenly pink colour and takes 5 minutes if you keep a supply of frozen bananas and berrys in the freezer.  I suggest that you do have a good supply of frozen fruit in the freezer for smoothies, ice creams, quick desserts and they make an excellent snack on a hot day- frozen grapes on a hot day are simply divine and healthy snack for kids and adults alike. Read more

Basil Pesto

Basil pesto is one of the joys of summer. Coming in from the garden with a big bunch of warm basil with its dark green fragrant leaves makes me happy right there.

If my garden crop isnt ready then there is always a bunch from the green grocer, still in its pot and looking perky.

Clearly basil pesto is one of the easiest recipes around and can be effortlessly adapted to being raw and vegan whilst retaining all the flavor and more nutrients.

Recipe:

Big bunch of basil

1/3 cup extra virgin olive oil

1 cup pine nuts or walnuts

2 cloves of garlic… more if you like more

1/3 cup nutritional yeast for the cheesy flavour

1/2 teaspoon of salt- something nice and good for you, not the white kind

1/2 tsp black pepper

Method:

whack it in the  food processor and blend until it is the perfect consistancy for you.  Pesto is supposed to have texture, it is a paste but not too thick.  You can thin with water if necessary.

Use it on Pasta, Raw vege pasta, as a dip, on bruchetta, make fiddly little cucumber crackers with pesto and sundried tomatoes to impress friends… anything you want really.

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