raw food

If you store your milk in the fridge door, we hate to break it to you but you’ve been doing it all wrong. A new guide to
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the coconut cream, melted coconut oil, dessiccated coconut, maple syrup and vanilla extract. Allow to blend for 5-8 minutes on high until smooth. There will be some texture due to the coconut
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, orange juice, orange zest, melted coconut oil and maple syrup. Allow to blend on high speed for around 5-8 minutes, until smooth.
To make the base Step 1- Line a cake tin with grease proof paper. I prefer to use a push up cake tin. Step 2- In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, cacao powder, melted dark chocolate, coconut oil and salt.
Don't be put off by the very first ingredient, as therein lies all the magic. The humble chickpea is the star ingredient taking this fudge to the next level and you don't even know it's in there. I promise. It becomes blended with coconut oil and chocolate to form a melt in your mouth healthier fudge.
For the uninitiated, the idea of eating raw food will conjure up images of grated carrot and slices of cucumber. While there’s
I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is now one of my all time favourite kale recipes that I go back to again and again...
Sun-dried tomatoes and dried mushrooms. Two of the most expensive ingredients available, especially in comparison to their fresh counterparts.
I like to pop these in the freezer for about an hour and then take them out for a few minutes before serving. This recipe doesn't make too many but they're rich and moreish and you could always double the recipe if you're craving more!