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! _______________________________________________________________________ _______________________________________

Pesto Stuffed Mushrooms Ingredients 14 + button mushrooms, 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.Place mushroom caps top side down on a plate. 2. Blend all stuffing ingredients in a food processor until smooth. 3. Scoop a small amount of stuffing into each mushroom cap. 4. Dehydrate at 105 degrees for 5-6 hours or until soft. 5. Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. This recipe by Raw Authentic Soul! Yum! _______________________________________________________________________ _______________________________________

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

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

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

Mango Avocado Salad Ingredients: 2 ripe Mangoes, peeled, pitted and chopped 1 Large Avocado, peeled, 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. 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. 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. Add spinach and lettuce to a bowl. 2. Chop avocado into squares and add to the bowl. 3. Top with snap peas and chopped cucumber. 4. Chop garlic, spring onion, chili and coriander into small pieces and add to the salad. 5. Squeeze lime juice over the entire salad. Mmm enjoy! _______________________________________________________________________ _______________________________________

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. Make the guacamole first. Mash avocado and add the juice of the lemon, himalyan salt, garlic, onion, cayenne pepper, cummin and coriander in a bowl. 2. Mix all the sprouts in a bowl. 3. Smooth the guacamole mixture over the sprouts. 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, finely chopped -2 teaspoons chopped garlic -2 teaspoons finely grated ginger -1 teaspoon turmeric -1 teaspoon Garam Masala -2 large ripe tomatoes, peeled and chopped -1 fresh green chilli, seeded and sliced -2 tablespoons chopped fresh mint or coriander (cilantro) - the juice of lemon to taste -1.5 cup of water (more if dry) Action: 1.Heat the oil in a heavy saucepan and fry the onions, garlic and ginger until

golden. 2. Add the turmeric and fry for a few seconds, then add the garam masala, tomatoes, chilli and half the chopped mint or coriander. 3. Add the chickpeas stir and water, cover and simmer on low heat until the chickpeas are very tender and the tomatoes have cooked to a pure. (may be up to 40 minutes) 4. Add lemon juice to taste and sprinkle with the remaining fresh herbs.

_______________________________________________________________________ _______________________________________ 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. minced sweet onion -3 tsp. minced garlic (with the skin) -1 tsp. chili powder -1 tsp. cayenne powder -1 tsp. cumin powder -2 tbs. poppy seeds -Himalyan Salt to taste Action: 1. Mix everything in a food processor, and process till smooth, add water to make it more like a batter. 2. Once smooth, refrigerate this mixture for 8-12 hrs. Now, using a spatula spread a thin layer of the taco batter on Teflex sheets. Dehydrate at 105F for 3-5 hours. 3. Remove the taco sheets and using a round cookie cutter or a lid cut out rounds. Now place the rounds on the Teflex sheets and dehydrate them for 2 hours at the same temperature. 4. 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, placing them on dehydrator shelves for another 10-12 hours or until crisp. Guacamole Salsa -1 avocado, diced -1 tbs. minced red onion

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

_______________________________________________________________________ _______________________________________ Raw Lasagne Ingredients: Walnut Meat Layer: 112c walnuts, soaked 1 hour or more 1c sun-dried tomatoes, soaked for 1 hour or more 2T dark/brown miso 2t dried oregano 2t dried sage 5T nama shoyu 12t cayenne pepper 2T olive oil 1T agave nectar 1t sea salt Grind all ingredients in a food processor, leaving the mixture slightly chunky. Tomato sauce: 112c sun dried tomatoes, soaked for 1 hour or more 2 soft dates 2 cloves garlic 2c tomato, seeded and chopped 112T 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

12c 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 34c pine nuts or walnuts 12c olive oil 1t salt 1 clove garlic 1T lemon juice Process all ingredients, 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, putting the covered bowl in a dehydrator will help this process but its not essential. For the assembly: 5 medium Courgettes, cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes. Black pepper Action: 1. Line the base of your dish with a layer of the courgette strips that slightly overlap 2. On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips. 3. Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that. 4. 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. 5.Garnish individual portions with black pepper and a sprig of basil.

Tip: For slightly more impressive looking lasagna; build individual portions on the plate instead of assembling in a large dish. 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. In a bowl toss the lentil sprouts with cumin, tumeric, cayene pepper, lemon juice and a dash of olive oil until well coated in juices! 2. Add the grated carrots and corriander. Toos again - if it doesn't glisten of juices add more lemon and olive oil. 3. 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 - poke a hole and drain all liquid inside -2 cups water -himayalan salt and pepper to taste Action:

1. Put the rice and cooked beans in a heavy pot 2. Measure the coconut milk and add enough water to make 2 cups 3. Pour the coconut milk over the rice and beans 4. Add 2 cups of water 5. Break the onion in half and lay it on top of the coconut milk along with the thyme and pepper, do not stir 6. Bring the mixture to a boil and turn it down to low and cover the pot 7. Cook for 30-40 minutes before removing the thyme, pepper and onion 8. 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 - optional Action: 1. Cut zucchini with a pasta spiral or cut it into long fine strips 2. Blend tomatoes, basil, oregano, salt and olive oil in a blender or chop everything finely 3. Chop the spring onion 4. Pour sauce on zucchini pasta, add spring onions and serve!

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

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

Spring Vegetable Stew Serves 4 as a side dish, 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. Prepare veggies, leaving a few green tops on roots for colour. Cut each vegetable in 2 or 3 pieces so all the pieces are the same size. 2. Put them in a deep pan with water to amost cover. 3. Season with salt and pepper and agave syrup. Do not add lid. 4. Put artichokes cut side down in a smaller pan, add water to cover with a little salt and cover pan. 5. Simmer roots over medium heat uncovered tossing often 8-10 minutes. Then turn up to high and boil until they are tender and the water has evaporated. 5-8 minutes longer. 6. Simmer artichokes, covered, also until tender 15-20 minutes. 7. Drain artichokes and add roots. 8. To finish add fresh spices and whirl it all around in the pan. 9. Now taste! mmm mmm! _______________________________________________________________________ _______________________________________

Roasted Sweet Potato, Capsicum & Baby Spinach Salad This recipe was created by Ashleigh Bevin who took on The Earth Diet challenge in March 2010. 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. ----Let them cool. -Make salad dressing with mustard seeds, honey & lemon juice. Mix sweet potato with spinach leaves and avo and add dressing -This can also be a raw recipe aswell just dont 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 - see Salsa recipe! -Olive Oil -Himalayan or Sea Salt Action: 1. Cut pototoes into wedges - boil them for about 5 mins. Bake in oven on 200 with olive oil & sea salt until crispy. 2. Add salsa & avo on top!!!

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

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. Using a fork mash the avocado with the lemon juice and garlic. 2. Stir in the remaining ingredients and continue mashing with fork. 3. Garnish with carrot sticks or celery! _______________________________________________________________________ _______________________________________ Spanish Rice & Beans with Avocado Ingredients: 1/2 cup white or brown rice 1 cup chicken stock; 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. Cook rice (in chicken stock optional) for 15 minutes, or until done (check package directions). 2. While rice cooks, thinly slice onion and celery. Mince garlic. Open, drain and rinse

beans. Heat oil in a pot/pan over medium heat. 3. Add paprika, onions and celery and saut until tender, 6 - 8 minutes. 4. Add garlic and saut 2 minutes longer. Add beans and coriander. Heat through. 5. Cover and reduce heat to keep warm. 6. When rice is done, stir into beans. 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. Put into bowl and add Oil and Salt. Mix together and serve with celery sticks/carrot sticks. 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)

Action: Cut up all herbs and put in a bowl. Add chickpeas, Coconut Oil, Lemon/Lime Juice, Agave and Salt. Mash together until chickpeas are nice and mushy. This creates a zesty and sweet source of protein to mix with a salad or with veges. Or you can cook them like rissoles and serve with salad or veges. You can also add some chilli to give it some spice. 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. 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, leaving some texture to the nuts. Press into small round bowl, making your crust evenly thick around the outside of the bowl. ( Use a bowl supplier to the picture.) 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.Once thoroughly mixed, poor the mixture into the base. Place in the refrigerator for 20 to 45 mins to set.

This recipe was created by Angelina Brown!

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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. Mixture will keep for up to 2 months in fridge. Good for: Use it like chutney on chicken. It goes well with celery sticks. Fill the groove in celery and sprinkle on crushed walnuts. _______________________________________________________________________ _______________________________________ 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 _______________________________________________________________________ _______________________________________

Raw Gingerbread Cookies Ingredients: 1 cup shredded coconut 1 cup Ground walnuts 1/2 cup Ground flax seeds 1/2 tsp. Vanilla 1/4 tsp. Nutmeg 1/4 tsp. Cloves 1 Tbs. Cinnamon 1 Tbs. Shredded Ginger 10 dates Pinch of salt (Himalayan Salt) Action: 1. Put all of the ingredients into your food processor and mix, grind or mash until a gooey cookie consistency! 2. Form into cookies and leave to dehydrate for around ten hours. If you do not have a dehydrator make sure the temp doesnt go above 116 then it is cooked food.

_______________________________________________________________________ _______________________________________ 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. In a blender mix the cashew nuts and oats to a flour consistency. 2. Add this mixture to the buckwheat flour and mix together. 3. Add cup of water to start. Add more water if required to make a smooth wet consistency. Leave this pancake batter sit while you make the topping. 4. Place raspberries, orange zest and juice in a food processor and process until smooth. Add a little agave or

honey if extra sweetness desired. This is your raspberry sauce, now let it sit while you make the pancakes. 5. Mix the kiwi fruit and blueberries. 6. In a fry pan heat olive oil or macadamia oil. Pour the pancake batter in the pan and flip when bubbles appear on one side. Use all your batter to cook lots of pancakes! 6. Lay one pancake on a plate, spoon half the fruit mixture over half, then fold the other half over. Pour the raspberry sauce over the pancakes. 7. Repeat the process with a second pancake. 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. Melt 50g raw cacao butter on a low heat over a pan of boiling water. 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). Whisk in the Agave syrup (you can add a bit more if you prefer a sweeter taste) and mix well. The consistency should be smooth and quite runny. 2. 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. 3. While the first layer is setting in the freezer, repeat Step 1 to make the top layer of raw chocolate 4. Once the chocolates have set, spoon in half a teaspoon of peanut butter into each baking

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

serve. This raw cheesecake is named after my mum who loves cheesecake and inspired me to make it! Recipe inspired by Vegetarian Times. _______________________________________________________________________ _______________________________________ 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. Blend the ingredients with a dash of water so the mixture is a rich chocolately crumbly texture. Add more water if needed. Don't make this too sweet as the next 2 layers are quite sweet - this layer is the rich dark chocolate biscuit! 2. Press this mixture down into a pie dish, or round/square dish. Put in the freezer. 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. Add more agave if you like it sweeter! -Add this layer to the brazil nut biscuit layer of the slab. Put back in the freezer. 3rd layer: -1 creamy ripe avocado (make sure it is really ripe - otherwise you will taste green!) -4 tablespoons of cacao -2 tablespoons of agave Action:

1. In a bowl mash the avocado. 2. Stir in the agave and cacao. Add more agave or cacao if you want it more chocolately or sweeter. 3. Smooth this layer onto the slab. Put in the freezer or fridge to cool or eat it right away!

_______________________________________________________________________ _______________________________________ Chocolate Fruit & Almond Bark Ingredients: 1/4 cup coconut butter(oil), melted 1/2 cup cacao butter, shaved and melted 1/4 cup shaved cacao paste, melted (optional - 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, shredded (optional) 1/4 cup combined almonds and walnuts, smashed Action: 1.Melt chocolate: Place shaved cacao butter and paste in a metal bowl, placed on top of a smaller bowl filled with hot water. Add coconut oil and whisk together. 2. While waiting, place nuts in zip lock bag on hard surface and smash with a mallet, creating uneven chunks of nuts. 3.Add maple syrup, agave nectar, and extracts to melted

butters lecithin, and stir. (Keep on top of hot water while mixing) 4. Add smashed nuts, raisins, cherries and coconut. Stir until well coated. 5. Pour mixture onto a cookie sheet covered with parchment and spread about 1/4" thick. 6. Place in freezer to set. Remove from freezer and break into chunks. Store in freezer. 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. Yummm...Oh yeah! "RAW"nchy chocolate! I eat it right out of the freezer (and then LICK. LICK, LICK!). For darker chocolate, use more cacao paste. For milk chocolate, use less cacao paste. Adding more cacao butter and/or paste, using less coconut oil will make this more solid. Feel free to experiment with extracts and combinations of these ingredients. Have fun and share your results. 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. Blend oats and almonds in a food processor/blender. 2. Put the almond meal in a bowl and add vanilla extract, a tablespoon of water to start, and the agave. 3. Mix to a cookie dough consistency. Add more water or more agave if needed.

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

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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. 2. Spoon in the peanut butter, mix it around the chocolate syrup. 3. 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. _______________________________________________________________________ _______________________________________ 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, Sunflower and Psyllium husk fibre mix) A handful of dried fruit and nuts of your preference ( I like chopped walnuts, pepitas, sunflower seeds and raisins) 1 cup frozen or fresh raspberries Action: 1. Mash bananas and whisk in apple juice with a fork. 2. Add in LSP and mix. 3. Add honey, dried fruit and nuts and mix again. 4. Add raspberries, sprinkle some nuts and enjoy! This recipe was created by the beautiful Jiveny Blair-West!

_______________________________________________________________________ _______________________________________ 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 cup of cocao powder Action: 1. Add cocao powder, blended nuts, water, the avocado and agave syrup to bowl and stir. Add more water if needed for a cake consistency. If you use boiled water the chocolate becomes a sticky consistency which is what gives it the mud affect after it has been chilled. (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. Roll into balls and put in a container and into the freezer. Allow them to sit for a couple of hours. 3. Next blend the coconut oil, cup of cocao powder, the avocado, and 1 tablespoon of agave syrup into a blender. This is your chocolate coating so make sure it is smooth. Add more water or coconut oil if needed. 4. Take out the frozen balls and coat them in the smooth chocolate coating. 5. Put the balls back into the freezer and allow the coating to harden. The middle will always remain a soft mud chocolate consistency! Yum! _______________________________________________________________________ _______________________________________

Raw Mint Chocolate Brownie Ingredients: -1 cup almonds, soaked overnight -1 cup cashews, 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. Combine nuts, mint, dates, cacao and salt in a food processor until the mixture is well combined. 2. Slowly add up to 1/4 cup maple through the top of the processor while it is running. Stop adding maple when the consistency resembles brownie dough. 3. Press the mixture into an 88 glass pan. Frost and refrigerate until you are ready to serve them. 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 all ingredients in the blender until creamy, fluffy and smooth. 2. Spread on the brownies. If you have any left over try eating it as a pudding with some sliced bananas with slivered almonds. 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! _______________________________________________________________________ _______________________________________

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

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

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

Epicurean. _______________________________________________________________________ _______________________________________ 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.Add all ingredients to a blender and blend! Wahla! I like to keep some small chunks of avocado in it, 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 - extracted from the meat of a matured coconut in a peanut butter consistency -dried coconut flakes -1/2 teaspoon vanilla extract - optional Action: 1. In a blender mix all of the ingredients except for the coconut flakes. 2. Form into balls and then roll in coconut flakes and refrigerate or freeze.

_______________________________________________________________________ _______________________________________ Raw Cookie Dough Balls with Peanut Butter Chocolate Chunks Makes 15 balls. 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. Blend oats and cashews. 2. Add agave syrup, vanilla extract and maple syrup/honey and blend again. 3. Once you have cookie dough consistency stop blending and make your chocolate chunks. 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. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 5. Roll into chunky balls and store in the freezer until you have hard chocolate chunks. 6. Spoon the chocolate chunks into the cookie dough mixture

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

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. Blend until smooth consistency. Add a little water if you want it thinner. Drizzle on top of the cinnamon rolls! 2. Spread on the refrigerated rolls, slice and serve mmm mmm mmm! This recipe inspired by Wasabimon. _______________________________________________________________________ _______________________________________ Raw Chocolate Brownie Serves many (who needs flour?!) Ingredients: -1 1/2 cups of raw almonds, 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. Blend almonds and walnuts in a blender/food processor to a fine meal like consistency. 2. Add the remaining ingredients and process into a dry paste cookie type dough. 3. Take out the entire content and process it into a ball . 4. Place mixture into a tray or into a brownie square mould. 5. Cut up into squares and serve with black berries and soaked goji berries! Yum! 6. If there are any other left over brownies store them in the fridge!

_______________________________________________________________________ _______________________________________ Creamy Strawberry Nut Pie I love this as it is 100% raw! It may resemble a creamy dessert for many, or ice cream. It is very rich! Yum! It's a bit romantic too ;) Serves many! Unless you eat it all ;) Ingredients; crust: -1 cup brazil nuts -1 cup shredded coconut (optional)- 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 - my favourite is macadamia! -Fresh strawberries, blueberries, blackberries, your choice! I like to use all of them :) Action: 1. For Crust: Blend brazil nuts, cocao, dates, water, olive oil and salt into a crumbly slightly wet consistency. 2. Pulse crust into crust-like consistency and line a 9" spring form pan. 3. Freeze while making the filling. 4. For Filling: Combine avocado, coconut oil (optional) and dates into a blender. 5. Stir in chopped or whole nuts. 6. Slice Strawberries and put a layer of them on the crust. 7. Pour filling into crust. Line the top layer with strawberry slices. 8. Freeze the pie for a few hours until frozen entire way through. 9. Garnish with fresh strawberries, blueberries, blackberries and mint! _______________________________________________________________________ _______________________________________

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. Add cocao powder, blended nuts, water and agave syrup to bowl and stir. 2. Add peanut butter 3. Taste, and as desired add extra chocolate, agave, nuts, water 4. Stir in whole nuts 5. 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. Boil flaked coconut, sultanas, cranberries, honey, cinnamon & water in a sauce pan simmer until you get a syrupy consistency! 2. Add to cocao & meal, add oil. Stir. 3. Put mixture on tray & cook at 200 for to 10 mins -

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. Peel & core apples. 2. Boil until soft. 3. Drain and set aside. 4. Add all other ingredients together and add water to wet ingredients slightly. Used fingers to make crumbley. 5. Put apples in baking dish and sprinkle crumble on top. 6. Cook until light brown and crunchy on top mmm mmm!

Fruitarian Recipes; recipes with fruits, 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, blend until smooth. This recipe was created by Angelina Brown!

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. 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. 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, and put through the juicer. Add ice if you would like to serve chilled. Garnish with fresh mint!

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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. Add ice if you would like to serve chilled.

_______________________________________________________________________ _______________________________________ 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.

_______________________________________________________________________ _______________________________________ Apple Juice Ingredients: As many apples as you like. 3 apples is for 1 juice. Action: In a juicer, juice apples. Drink immediately :) _______________________________________________________________________ _______________________________________ Orange Juice Ingredients: As many oranges as you like. 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. Peel your oranges and juice them whole or hand juice them with a citrus juicer. Enjoy!

_______________________________________________________________________ _______________________________________ 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.

_______________________________________________________________________ _______________________________________ Fat Blast Benefits: Weight loss, lubricates lungs, Strengthens Immune System Ingredients: 3 oranges 1 grapefruit Action: 1. Peel the oranges and grapefruit. (The more skin you leave on the grapefruit, the more powerful it is in blasting fat cells) 2. Juice your fruit in either a hand citrus juicer or electronic juicer. 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. _______________________________________________________________________ _______________________________________

Minty Pine Smoothie Benefits: Assists in digestion, lowers blood pressure & alleviates nausea & headaches. Ingredients: -juice of 1/2 pineapple -a few leaves of mint Action: Add juiced pineapple, mint and ice to a blender and blend until smooth.

_______________________________________________________________________ _______________________________________ Banana Berry Blend Benefits: Increases energy, boosts muscle contraction & stimulates circulation. 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. _______________________________________________________________________ _______________________________________ 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!

_______________________________________________________________________ _______________________________________ Mango Avocado Salad Ingredients: 2 ripe Mangoes, peeled, pitted and chopped 1 Large Avocado, peeled, 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. 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, finely chopped -1 tsp lime juice from a fresh lime -If the fruit isnt sweet enough for you drizzle agave syrup or honey Action: 1. Cut the melon in half lengthways. Remove the seeds and pulp, & discard. 2. Carefully, cut away the flesh, trying to

avoid the bitter edge close to the rind. Cube the melon flesh & place in a mixing bowl. 3. Peel the dragon fruit and cut into cubes the same size as the melon and add to the mixing bowl. 4. Peel and cube the papaya and the kiwi fruit, add them to the mixing bowl with the rest of the fruit. 5. Mix the finely chopped mint with the fruit juices and then pour the the mixture over the cubed fruits & mix well, being careful not to break any of the cubes. 6. Share the fruit salad between the two melon boats. Drizzle with honey or agave if necessary & decorate with a sprig of mint. 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. Add all ingredients to blender and blend until smooth. 2. Pour into popsicle holder container or ice cub trays. 3. Freeze 4. Drink the leftovers-YUM! _______________________________________________________________________ _______________________________________

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, Sunflower and Psyllium husk fibre mix) A handful of dried fruit and nuts of your preference ( I like chopped walnuts, pepitas, sunflower seeds and raisins) 1 cup frozen or fresh raspberries Action: 1. Mash bananas and whisk in apple juice with a fork. 2. Add in LSP and mix. 3. Add honey, dried fruit and nuts and mix again. 4. Add raspberries, 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. In a blender mix the cashew nuts and oats to a flour consistency. 2. Add this mixture to the buckwheat flour and mix together. 3. Add cup of water to start. Add more water if required to make a smooth wet consistency.

Leave this pancake batter sit while you make the topping. 4. Place raspberries, orange zest and juice in a food processor and process until smooth. Add a little agave or honey if extra sweetness desired. This is your raspberry sauce, now let it sit while you make the pancakes. 5. Mix the kiwi fruit and blueberries. 6. In a fry pan heat olive oil or macadamia oil. Pour the pancake batter in the pan and flip when bubbles appear on one side. Use all your batter to cook lots of pancakes! 6. Lay one pancake on a plate, spoon half the fruit mixture over half, then fold the other half over. Pour the raspberry sauce over the pancakes. 7. Repeat the process with a second pancake. 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. Peel & core apples. 2. Boil until soft. 3. Drain and set aside. 4. Add all other ingredients together and add water to wet ingredients slightly. Used fingers to make crumbley. 5. Put apples in baking dish and sprinkle crumble on top. 6. Cook until light brown and crunchy on top mmm mmm!

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

Green Delight Benefits: Boosts immunity, great for your skin & lowers blood pressure. Ingredients: 1 Kiwi Fruit 2 Green Apples 2 sticks of Celery A few leaves of Mint 1/2 Lime Action: Cut ingredients into pieces, and put through the juicer. Add ice if you would like to serve chilled. Garnish with fresh mint!

_______________________________________________________________________ _______________________________________ Beet Juice Benefits: Lowers blood pressure, 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. Add ice if you would like to serve chilled. _______________________________________________________________________ _______________________________________ Calming Citrus Juice Benefits: 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. Add ice if you would like it served chilled. _______________________________________________________________________ _______________________________________

Orange Cleanser Benefits: Lowers cholesterol, promotes eyesight & digestion. 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.

_______________________________________________________________________ _______________________________________ Apple Juice Benefits: Cancer prevention, lowers cholesterol & bone protection. Ingredients: As many apples as you like. 3 apples is for 1 juice. Action: In a juicer, juice apples. Drink immediately :) _______________________________________________________________________ _______________________________________ Orange Juice Benefits: Lowers blood pressure, asthma & bone protection. Ingredients: As many oranges as you like. 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. Peel your oranges and juice them whole or hand juice them with a citrus juicer. Enjoy! _______________________________________________________________________ _______________________________________

Fat Blast Benefits: Weight loss, lubricates lungs, Strengthens Immune System Ingredients: 3 oranges 1 grapefruit Action: 1. Peel the oranges and grapefruit. (The more skin you leave on the grapefruit, the more powerful it is in blasting fat cells) 2. Juice your fruit in either a hand citrus juicer or electronic juicer. 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. 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

Smoothies
Troppo Treat Smoothie Benefits: Assists in digestion, 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. Add altogether in a blender and blend until smooth!

You can add ice if you would like your smoothie served chilled.

_______________________________________________________________________ _______________________________________ Minty Pine Smoothie Benefits: Assists in digestion, lowers blood pressure & alleviates nausea & headaches. Ingredients: -juice of 1/2 pineapple -a few leaves of mint Action: Add juiced pineapple, mint and ice to a blender and blend until smooth.

_______________________________________________________________________ _______________________________________ Banana Berry Blend Benefits: Increases energy, boosts muscle contraction & stimulates circulation. 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. _______________________________________________________________________ _______________________________________

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!

________________________Other drinks________________________
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.

Aussie Prawns Ingredients: -220 grams (.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. Dice up the herbs and add everything to the prawns in a bowl. 2. Marinade for 30 minutes 3. Grill the veggies! 4. Grill the prawns! _______________________________________________________________________ _____________________________________ Basil & Almond Curry Shrimp Ingredients: Green Curry Paste: -5 fresh green chilis, finely chopped (keep seeds for extra heat, if you like it hot!) -1 tbsp. finely chopped lemongrass -1 tsp. ground coriander -1 small shallot, finely chopped -1 garlic clove, finely chopped -1 tsp. galangal root (or ginger) -1 tsp. of freshly ground coriander seeds -1 tsp. of freshly ground caraway seeds -A few ground peppercorns to taste -1 tsp. 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, shelled and rinsed -20 or so green beans -1 red onion, finely sliced -1 clove of garlic, finely chopped -1 nugget of ginger, finely chopped -1 lime -Olive oil

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

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. Put some baby spinach on a plate. Chop 1 clove of garlic into small pieces and add that to the spinach. Squeeze fresh lime juice over it. 2. Heat some olive oil on low/med heat in a fry pan. Add the other clove of chopped garlic. After a couple of minutes add the prawns and stir toss cook until done! 3. Serve the prawns over the spinach and mmm mmm mmm! Simple, healthy, 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. 2. Add the water and heat until the caramel dissolves. 3. Remove from heat and set aside. 4. Heat the oil in a pan. 5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes. 6. Add the prawns, 2 tablespoons of the caramel sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes. 8. Remove from heat and stir in the sesame oil and coriander. This recipe inspired by Closet Cooking.

Crawfish Red Rice & Beans Ingredients: 3/4 Vidalia or otherwise sweet onions 2 cans small red beans 1/4 cup white wine (organic- no added anything, 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. Start by caramelizing the onions in a cast iron skillet. Once the onions are done, de-glaze the pan with white wine. 2. 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. 3. Also, place the pan de-glazing into the pot of red beans. As the beans are heating, take a potato masher and crush just a few of the beans in the pot to make for variety of texture. Then start seasoning the beans and onions with the sage, thyme, two crushed garlic cloves, chilli powder, paprika, chipotle flakes, salt, pepper, bay leaves and agave. 4. Stir the beans and evenly mix in the spices. Quarter the mushrooms and add those into the bean mixture. 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. 5. We like to eat rb&r with crawfish, so I cook crawfish, 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. You should be able to get crawfish precooked and frozen or fresh from a variety of resources. This recipe thanks to B Feed Me! _______________________________________________________________________ _____________________________________

Sweet Sesame Salmon Salad Ingredients: -Salmon fillet -Raw Organic Honey -Sesame seeds -baby tomatoes -asparagus -olive oil -chopped cucumber Action: 1. Heat oil in a pan on low/med heat and add the salmon. 2. Mix 4 tablespoons of honey (give or take) with a tblspn of olive oil and a squeeze of lemon in a bowl. Add this mixture to the salmon and cook to your liking. 3. Steam asparagus. Serve baby spinach, tomatoes, chopped cucumber on a plate and add asparagus. 4. 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 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. On a medium/low heat fry the salmon fillets in olive oil. 2. In another small fry pan heat olive oil and add chopped garlic and spring onions. Allow these to cook for a couple of minutes. 3. Add honey, agave, lemon juice and a dash of water to the garlic and

spring onions. Add more water if you would like a thinner consistency. Allow the ingredients to melt together for a few minutes and until the garlic and spring onions are golden. Set sauce aside. 4. Grill chopped tomato and zucchini. Sprinkle with the honey sauce if you like! 5. Serve salmon once it is cooked, add vegetables and pour the honey sauce over the salmon. 6. 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. Chop garlic, ginger and spring onions into small pieces. Put half in one bowl and half in another. 2. In one bowl add olive oil, the juice of one lemon, and paprika. Put the scallops in and soak them while you prepare the rest of the meal. 3. In the other bowl with garlic, onion and ginger, add the juice of a lime, add chopped fresh coriander (cilantro) and crushed coriander seeds. This is the mixture for the salmon. 4. Prepare your salad - I love lettuce and avocado chunks. 5. On low/medium heat fry your salmon in olive oil. Spoon the herbs over the salmon and allow it to seep through the salmon as it cooks. 6. Once the salmon is 3/4 of the way cooked, start cooking the scallops. Pour the entire bowl and what it was soaking in, in a fry pan on low/med

heat. Cook for 3-4 minutes or until you taste the scallops and they are divine. 7. Once the scallops are cooked drain the juices from the pan and pour over the salmon dish. 8. Once the salmon is cooked to your perfection serve on your plate with salad, add scallops and if you have any herb mixture left over pour it over your salad. 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. Finely chop parsley & mint. 2. Cut cucumber, shallots and tomatoes into small pieces. 3. Mix all ingredients (besides the fish) together and set aside. 4. Pan fry or grill fish on BBQ in olive oil for 2 minutes or until flaky. Squeeze lemon juice over and let simmer for 1 minute. 5. 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. Cut all vegetables into wedges. 2. Place all ingredients into

an oven tray and toss. Squeeze lemon over the top. 3. Brush fish with olive oil and place on top of the vegetables. 4. Bake for 25-30 minutes until cooked through. 5. Serve fish with vegetables and garnish with parsley!

Choc Peanut Butter Balls Ingredients: Cacao, Agave, Peanuts & Water

Brazil Nut Truffle Balls Ingredients: Brazil Nuts, Coconut, Dried Fruit, Agave, Vanilla Bean

Choc Mud Balls Ingredients: Cacao, Brazil & Almonds, Agave, Coconut Oil, Avocado & Water

Cookie Dough Balls Ingredients: Cashews, Oats, Agave/Maple Syrup, Vanilla

Chocolate Wrapped Almond Delights Ingredients: Almonds, Oats, Water, Vanilla, Cacao, Agave

Creamy Coconut Balls Ingredients: Honey, Lemon, Cashew nuts, oats, coconut, vanilla

Cinnamon Honey Chocolate Brownies Rolls Ingredients: Almond Ingredients: Almond, nuts, Walnuts, Cacao, Pepper, Cinnamon, Coconut Oil, Dates, Salt, Dates, Water, Vanilla, Blackberries Vanilla, Honey, Raisins, Walnuts

Chocolate Mint Brownie Ingredients: Almond Nuts, Cashew Nuts, Cocao, Dates, Mint, Salt, Maple Syrup

Chocolate Nut Slab Ingredients: Brazil nuts, Cocao, Agave, Almonds, Oats, Avocado

Mum's Cheesecake Ingredients: Macadamia Nuts, Cashews, Dates, Coconut, Lime, Agave, Vanilla, Berries

Raw Donuts Ingredients: Pumpkin, Apple, Coconut, Cashews, Honey, Cinnamon, Nutmeg

Chocolate Peanut Butter Cups Ingredients: Cocao, Agave, Peanuts, Water, Coconut

Chocolate Ice Cream Ingredients: Chocolate Cocao, Dates, Water, Cashews

Choc Peanut Butter Pie Ingredients: Cocao, Dates, Water, Cashew Nuts

Mint Chocolate Pie Ingredients: Almonds, Dates, Cocao, Vanilla

Strawberry Nut Pie Ingredients: Brazil nuts, Coconut, Salt, Cocao, Dates, Avocado, Strawberries

Chocolate Almond & Fruit Bark Ingredients: Coconut, Cocao, Maple Syrup, Agave, Vanilla, Hazelnut, Raisins, Cherries

Mango Avocado Salad Ingredients: Mangoes, Avocado, Lime, Tangerine, Cilantro, Sesame Seeds, Olive Oil

Breakfast Gumbo Ingredients: Banana, Apple, Honey, Dried Fruit, Raspberries, LSP

Banana Smoothie Ingredients: Oat Milk, Honey, Cinnamon, Bananas

Chocolate Mousse Ingredients: Cocao, Avocado, Agave, Coconut, Vanilla, Salt

Apple Crumble Ingredients: Apple, Oats, Cinnamon, Honey, Coconut, Sultanas, Flour

Blueberry Kiwi Pancakes Ingredients: Cashews, Oats, Buckwheat, Raspberries, Kiwi Fruit, Blueberries, Water

Melon Fruit Cup Ingredients: Honeydew, Kiwi Fruit, Dragon Fruit, Papaya, Mint, Lime

Sweet Potato Pie Ingredients: Walnuts, Hazelnuts, Almonds, Oats, Agave, Ginger, Nutmeg, Cloves, Coconut

Chocolate Coconut Aunts Smoothie Pops Cookies Ingredients: Banana, Ingredients: Coconut, Raspberries, Pineapple, Sultanas, Cocao, Orange, Apple Almonds, Honey, Cinnamon, Water