LIVE UNCOOKED NON DAIRY CHEESECAKE

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Live no-bake Cheesecake
 
This raw vegan cheesecake has everything: the crumbly golden base; the creamy filling and which every tangy frozen fruit topping you like. It's also dairy-free, gluten-free, egg-free and no-bake.
Author:
Recipe type: Dessert
Cuisine: No-bake
Serves: 10
Ingredients
  • Base
  • 1 cup Macadamia nuts
  • 1 cup Walnuts
  • ½ cup pitted dates ( the fresher the better)
  • pinch Himalayan pink salt.
  • Filling
  • 3 cups raw Cashnuts (soaked for 2-4 hours and then drained)
  • ¾ cup of lemon juice
  • 1 cup of coconut nectar
  • ¾ cup of coconut oil
  • 2 Tbps of Vanilla extract (or if you like split and scrap a vanilla bean)
  • Topping
  • 2 cups of your favour frozen berries
  • ½ cup fresh pitted dates
  • 1 cup sliced fresh berries ie strawberries
Instructions
  1. In a 22cm round springform tin, line the base and sides with baking paper.
  2. Place all the ingredients for the base, except the dates, in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press this mixture into the base of your tin and pop into the freezer while you prepare the rest of the cheesecake.
  3. In a blender, blend all the filling ingredients at high speed until nice and smooth. pour onto the base layer and return to the freezer until set enough to pour next level.
  4. Wash out the blender and blend the frozen berries and dates at high speed until smooth. pour on to the top of the cheesecake layer and return to the freezer for at least 4 hours or overnight.
  5. To serve, sit at room temperature for 10 - 15 minutes. I take it out of the freezer into fridge at least 4 hours. Once removed from tin, place on a serving plate and arrange your fresh berries on top for great looking cheesecake.
  6. Keep in freezer when not being served.

 

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FRESH AVOCADO SOUP

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FRESH AVOCADO SOUP
 
Prep time
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Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 good sized Avocado
  • 2 diced apples
  • ½ lemon juiced
  • 1 celery stalk
  • 1 tps ground ginger
Instructions
  1. Blender all ingredients in your high speed blender until smooth.

 

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GREEN GINGER SOUP

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GREEN GINGER SOUP
 
Prep time
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Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 cup diced Tomatoes
  • 1 cup Water
  • 4 cups Spinach or Silverbeet
  • 1 avocado
  • 2 Tbps Fresh Ginger
  • Juice of a small lemon
  • 3 pieces sundried tomatoes
Instructions
  1. Blender all the ingredients until nice and smooth.

 

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NATURAL RANCH DRESSING

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NATURAL RANCH DRESSING
 
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Great tasting Dressing - you will have trouble telling the difference.
Author:
Recipe type: Dressing
Serves: 6
Ingredients
  • 1¼ Cups Cashew Nuts
  • ¾ cup Water
  • 3 Tbs Lemon juice
  • ¼ cup Apple cider
  • ⅓ cup cold pressed Extra Virgin Olive Oil
  • 3 Tbs Maple syrup
  • 4 Aim Bear Paw garlic capsules
  • 3 tps Onion Powder
  • 1 tps dried dill
  • 1 tps Sea Salt
Instructions
  1. Blend all ingredients in your High Speed Blender until smooth

 

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THREE NUT MAYO

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THREE NUTS MAYO
 
Prep time
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Very simple tasty Mayo - keeps in the fridge for up to 5 days
Author:
Serves: 5 - 6
Ingredients
  • 1 Cup Water
  • 1 Cup Macadamia Nuts
  • 1 Cup Pinenuts
  • 1½ Cups Cashew Nuts
  • ½ tsp Himalayan Crystal Salt
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs lemon juice
Instructions
  1. Put all ingredients into a High speed Blender and mix until nice and creamy.

 

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SPICY NUT PATTIES

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SPICY NUT PATTIES
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 Cup Almonds
  • 1 cup Walnuts or Pecans
  • 3 - 4 med size carrots
  • ½ Red onion
  • 1 large handful of fresh parsley
  • ¼ cup lemon juice
  • 1 tsp Celtic salt or himalayan Crystal Salt
  • 1 tsp 5 spice
  • ½ tsp curry powder
Instructions
  1. Put all ingredients into a food processor until they become a thick paste.
  2. Taste test to ensure it is to your liking. Add more herbs or spices if you need.
  3. Shape into patties using a Mould.

 

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POPEYE’S ENERGY SALAD

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POPEYES ENERGY SALAD
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Big handful Spinach
  • 2 large Tomatoes
  • 1 ripe Avocado
  • 1 - 2 Tbs Olive oil
  • ½ tsp Celtic Salt or Himalayan Crystal Salt
  • ¼ cup Sun dried Tomatoes (in oil)
  • 1 red bell pepper ( capsicum)
  • 1 green onion ( spring)
  • 1 Tbs chopped capers
  • Dressing: squeeze fresh lemon juice.
Instructions
  1. Chop the Spinach into small pieces and put into bowl.
  2. add 1 - 2 Tbs of olive oil and a small sprinkling of sea salt and massage well into the leaves until they are glistening and look succulent.
  3. Chop avocado into small pieces, and massage well , coating the leaves.
  4. Chop tomatoes into small cubes and add to bowl.
  5. Chop onion, sundried tomatoes and bell pepper and add to bowl.
  6. Mix all ingredients well be hand ( with the oil and avocado - this is great for your hands 🙂 )

 

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FRESH BEETROOT AND PEAR SALAD

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FRESH BEETROOT AND PEAR SALAD
 
Prep time
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 large peeled beetroot
  • 2 - 3 ripe Pears
  • 2 Tbs Lemon juice
  • 1 tsp Sea Salt
  • Black pepper to taste
  • 200 gms Feta Cheese
Instructions
  1. Use a Julienne Vegetable Slicer to cut your Beetroot and Pears.
  2. Remember to wear an apron and plastic gloves while cutting the beetroot as it will stain everything including your hands and fingers.
  3. Dress the beetroot and paer matchsticks with the lemon juice and add salt and pepper to taste.
  4. Mix well.
  5. Just before you serve the dish up, crumble the feta over the top.
  6. If you like, you can also add some sunflower seeds.

 

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CASHEW AND APPLE SALAD

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CASHEW AND APPLE SALAD
 
Prep time
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1½ Cups Cashew Nuts
  • 1 carrot
  • 1 apples
  • ⅓ Pineapple
  • ½ chopped red onion
  • 1 Tbs Lemon juice
  • ⅛ tsp Sea Salt
  • 1 tsp Dill spice
Instructions
  1. Place all ingredients into your Food processor
  2. Pulse very briefly then look at the mix.
  3. Continue to pulse briefly checking until you get a nice and chucky consistency.
  4. Eat straight away.

 

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SIMPLE GUACAMOLE

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SIMPLE GUACAMOLE
 
Prep time
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Author:
Recipe type: Starter
Serves: 4
Ingredients
  • 2 ripe Avocados
  • 1 - 2 tps Cumin powder
  • 1 - 2 lemons Juiced
  • 1 small red onion
Instructions
  1. Spoon the flesh of the avocados into a bowl. Mash well with a fork adding some lemon juice
  2. Add Cumin powder and lemon juice together with the finely chopped onion.
  3. Mix all the ingredients together making sure the cumin and onion are spread evenly throughout the mixture.
  4. Test taste and season to your taste.

 

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