My Fully Raw Carrot Cake

Ingredients:

(Serves 1)

4 sweet carrots

1 cup dates 

1/2 tsp cinnamon 

Lemon zest (optional)

Carob nibs (optional)

In a food processor place the chopped carrots, blitz into a moist sticky thick paste and add the pitted dates. Blitz again into a thick mixture and scoop into a round mold lined with cling film. Press tightly into the mold and allow to set in the fridge or just pop it out onto a plate. Serve topped with cinnamon and maybe a little lemon zest and carob nibs. Super delicious! 

Simple Fresh Kale Risotto

Ingredients:

(Serves 2) 

3 cups (dry) risotto rice or Thai fragrant rice (I used this) 

300g sweetcorn 

4 cups chopped cavolo nero kale (from asda) 

1 cup yellow cherry tomatoes 

In a large pan add the rice and rinse, drain then add 1 litre boiling water so it's completely covered. Bring to the boil and simmer with a lid until all the water is absorbed (10 mins). Add some more boiling water and stir with a folk to make the rice gooey and creamy. Add the sweetcorn and kale and continue to simmer stirring occasionally to make sure it doesn't stick, add more boiling water if necessary until kale is bright green. Allow to cool slightly whilst slicing the tomatoes in half. Then serve and top with the tomatoes. Super delicious I assure you! 

FullyRaw Berry Banana Cereal

Ingredients:

(Serves 1)

6 ripe (soft, easy to peel, spotty) bananas

1 cup frozen mixed berries

Chop up 4 of your bananas into a bowl. Defrost the berries by running under water or leaving to thaw and add to your blender along with the last 2 bananas. Blend until frothy, then pour over your banana pieces and your done! 

Rice Noodle Ramen

Ingredients:

(Serves 1-2)

300g thick rice noodles

2 carrots

1 leek 

4 handfuls of kale

1" fresh ginger

1 tsp turmeric 

In a large pan add 500ml water, bring to the boil and add in diced leek, carrot, ginger and turmeric. Cook for 10-15 mins then add the rice noodles, cook for up to 12 minutes until soft. Half way add the kale. Serve :)

Tasty Chestnut Veggie Quinoa

Ingredients:

(Serves 1)

200g quinoa

200g precooked chestnuts

1 carrot

1 leek

1 lemon

Rinse the quinoa and add to a pan with enough water that it's covered, cover with a lid, bring to the boil and simmer until all the water is absorbed and it's nice and fluffy. Chop the carrot and leek by hand or in a food processor. In a frying pan stir fry the leek and carrot with a splash of water until soft. Dice the chestnuts and tumble into your dish, add the quinoa and veggies, top with lemon juice. 

Winter Raspberry Smoothie

Ingredients:

(Serves 1)

4 squishy persimmons

4 bananas

150g frozen raspberries 

In a blender add all the ingredients including 200ml water and pulse together into a smooth creamy smoothie :) enjoy! 

Fruity Christmas Pudding

Ingredients:

(Makes 4 - 6 puddings)

Peel of 2 clementines soaked overnight

1/3 cup organic sugar

150ml orange juice 

1 cup fresh cranberries

1 tsp cinnamon 

2 cups sultanas soaked overnight 

1 cup dry sultanas 

6 medjool dates soaked if needed 

Alpro soya cream or custard 

First chop the soaked orange peel into tiny pieces. In a small pan on medium heat add the peel, sugar, orange juice, cranberries, and cinnamon. Stir and simmer down to a caramelised fragrant chunky minced meat. Drain the sultanas into a bowl and add the minced meat, using a hand blender blend to combine but keep it chunky, drain any excess juices. Add the dry sultanas and the medjool dates and mash in. Spoon into a plastic mould and press down firmly then leave in the fridge to sit for 2 hours. The longer it's left the tastier. Then either steam to warm or pop out the moulds and leave at room temperature. Then pour over the soya cream or custard and enjoy. 

Creamy Sweetcorn Spirals

Ingredients:

(Serves 1-2) 

4 cups sweetcorn*

1 red bell pepper 

2 courgettes 

10 red grapes 

In a blender or with a hand blender blend the sweetcorn and bell pepper to form a creamy sauce. Peel and spiralize the courgettes, chop the grapes in half and place into a bowl. Stir in the creamy sauce and serve. Delicious :) 

Tip: to take the cold edge off gently heat in a wide based pan until room temperature. 

* make sure you get good quality extra sweet sweetcorn for best taste either tinned or frozen is best, but if you can get it freshly picked that day on the cob then perfect. If frozen run under water until defrosted. 

Sweet Kale Infusion

Ingredients:

(Serves 1) 

3 cups curley kale 

8 medjool dates 

2 cups filtered water

In a blender add the pitted dates, water and kale. Allow to soak if possible. Then blend on high until well combined and frothy. Pour into a glass. Delicious and Nutritious! 

Banana Cereal Bowl

Ingredients:

(Serves 1)

6 soft spotty bananas 

1.5 cups rice milk/ water 

2 tbsp maple syrup 

Sprinkle of cinnamon 

Pulse blend 4 bananas with the rice milk/water. Chop up the other 2 bananas into a bowl and pour the banana milk over the top. Swirl in the maple syrup and sprinkle with cinnamon. Yum!