Salsa Hummus Spinach Salad

Salsa Hummus Spinach Salad

(Serves 1)

Ingredients:

1 large handful spinach 

1 courgette 

2 medium tomatoes

1 tbsp salsa

1 tbsp hummus 

In a bowl place the spinach, using a spiraliser create noodles from the courgette, dice the tomatoes and combine in a bowl. Top with salsa and hummus and enjoy! 

Raw Vegan Chip Butty

Raw Vegan Chip Butty

Ingredients: 

(Serves 1)

Sauce:

Few sprigs coriander/ cilantro 

1/2 courgette/zucchini 

6 cherry tomatoes

4 soaked sundried tomatoes

6 pitted olives 

Chips and filling:

1 head romaine

3 green or yellow courgette/zucchini 

6 tomatoes

Few sprigs diced coriander/cilantro 

Add all the sauce ingredients to a bowl and blend with a hand blender or just blend in a blender. Blend with a little water until desired consistency. For the chips peel the courgette with a peeler and slice down opposite sides to form a block shape, slice in half and then into chip like pieces. Dice the filling ingredients and serve on a plate with the lettuce. Then fill the lettuce with some fillings, sauce and top with coriander. Enjoy! 

Coodles and Golden Kiwi Salsa

Coodles and Golden Kiwi Salsa

Ingredients: 

(Serves 1-2)

2 cucumbers

6 golden kiwis

4 large heirloom tomatoes

1/2 cup soaked sundried tomatoes 

1 handful fresh coriander 

Using a julienne peeler (from Lakeland) create cucumber noodles. In a bowl blend the tomatoes and sundried tomatoes, then scoop out the flesh from the kiwis and mix in the salsa. Finely dice the coriander and sprinkle on top. Super refreshing! 

Coodles and Golden Kiwi Salsa

Coriander Coodles and Persian Dates

Coriander Coodles and Persian Dates

Ingredients:

(Serves 1)

1 large cucumber

1/3 cup fresh coriander

1/4 cup lemon juice (optional)

200g dates

Using a julienne peeler create coodles! Mix in the lemon juice and finely diced coriander, serve with dates and enjoy! 

Coriander Coodles and Persian Dates

Golden Kiwi and Heirloom Tomato Salad

Golden Kiwi and Heirloom Tomato Salad

Ingredients:

(Serves 1-2)

6 super soft golden kiwis 

2 zucchinis

4 large heirloom tomatoes

1/2 cup soaked sundried tomatoes

1 large handful fresh basil

5 olives (optional) 

Slice the kiwis in half and scoop out the flesh into a bowl. Blend up half the tomatoes with half the basil and half the sundried tomatoes with a hand blender. Slice all of the other halves into a large bowl. Using a mandolin finely slice the zucchinis into rounds. Mix them all but the kiwis together in a large bowl and top with olives. Delicious! 

http://www-rawfoodrecipes.com/sweetsugarcrumble

Golden Kiwi and Heirloom Tomato Salad

Raw Marinated Zucchini Tacos

Raw Marinated Zucchini Tacos

Ingredients:

(Serves 1-2)

1 head romaine or cos lettuce

500g really ripe tomatoes 

1/2 lemon juiced 

2 large zucchinis

1 cup soaked sundried tomatoes 

With a hand blender blend the tomatoes and lemon juice. Using a mandolin slicer, slice the zucchini into thin slices and add to the blended tomatoes. Place in the fridge over night. And also soak the sundried tomatoes. The next day take off the lettuce leaves and spoon the mixture into the taco and place in some sundried tomatoes too, enjoy! :) 

Raw veggie Mini Pizza

Raw Veggie Mini Pizza

Ingredients:

(Serves 1-2)

1 large wide aubergine 

1 beef tomato 

2 carrots 

1 cup diced broccoli

1 zucchini spiralized 

1 spring onion

Sauce:

1 tbsp tahini 

2 sundried tomatoes

1/2 lemon juiced 

Slice the aubergine width ways into 1/2 inch pizza base slices. Coat the slices in lemon juice and set aside whilst you prepare the toppings. Dice the tomatoes, broccoli and spring onions finely, grate the carrot and spiralize the zucchini. For the sauce, blend all the sauce ingredients with a little water if nesessary using a hand blender. Finally, coat the slice with some sauce then top with the toppings as shown and serve :) super tasty! 

Raw Veggie Mini Pizza 

Raw 'Rice' And Spinach Salad

Raw 'rice' And Spinach Salad 

Ingredients: 

(Serves 1-2)

1/2 head cauliflower 

4 carrots

1 yellow bell pepper

1 cup Fresh pineapple juice

1 handful fresh coriander

Ground black pepper

2 large handfuls of spinach 

In a food processor place all the cauliflower, carrots and bell pepper that will fit (chop into large chunks with a knife first so it will fit in) and blend into very finely diced pieces. You may need to use a spatula to move it around a bit. Once chopped scoop into a large bowl, add the pineapple juice, very finely diced coriander and ground black pepper, mix and serve with spinach! I added a slither of ginger too. 

A perfect raw vegan rice and spinach salad dinner on a hot summers day! 

Marinated Spicy Raw Cauliflower

Marinated Spicy Raw cauliflower!

Ingredients:

(Serves 1)

1/3 medium cauliflower 

4 mixed mini sweet peppers

2 large red sweet/bell peppers

3 stalks celery

1/2 avocado 

1/2 tsp chilli flakes

1/2 tbsp shallot shoots or fresh chives 

1 head lettuce 

Blend the sweet peppers, celery, avocado and 1/2 the amount of cauliflower with a little water. Pour over chopped cauliflower and mix in finely diced shallot shoots and chilli flakes :) Allow to marinade if you like. Then serve over yummy lettuce 😋 spicyyyyy 

My Favourite Sweet Pepper Dip

Ingredients:

(Serves 1-2)

Dip:

6 mini mixed colours sweet peppers

2 sticks celery

1/2 avocado 

50ml coconut water 

Other:

1 head celery 

Few sprigs fresh coriander 

Sprinkle chilli flakes 

1 head round/butter leaf lettuce 

2 cups peas 

Simply blend all the dip ingredients and serve. Chop up the celery as shown then top everything with coriander and chilli flakes :) delicious! This is my favourite dip to date! 

Bonus:

In your blender blend the peas, some coconut water and some celery. And you have a pea purée dip! Into a lettuce leaf spoon in both of the dips and you have a lettuce taco :) 

Raw Tomato Chunky Soup

Ingredients:

(Serves 2)

8 squishy tomatoes

2 carrots

1/3 head cauliflower

1 medium zucchini

1/2 avocado

1 pinch cress

Sprinkle ground black pepper 

Sprinkle chilli flakes 

Sprinkle mixed herbs

In a blender add the tomatoes (leave 2 out) and the cauliflower (save a little for chunks) blend until well combined and thick. Add the mixed herbs and set aside. Dice the carrots, zucchini, rest of the tomatoes and cauliflower into small chunks and add to two bowls. Pour the tomato sauce over the top and mix in well. Top with diced avocado, cress, chilli flakes and black pepper. For a warmer soup, heat gently in a pan to take off the chill, but do not boil. Enjoy! 

Creamy Pepper Pea Dressing

Ingredients: 

(Serves 2) 

4 large carrots 

1 round lettuce

2 sticks celery

5 small sweet peppers yellow/red/orange

4 cups peas

1/2 avocado 

1 zucchini 

Using a spiralizer spiralize your carrots and top with a generous amount of peas. To your blender add the celery chopped, peppers, cup of peas, avocado and zucchini chopped. Blend with a little water until thick, creamy and smooth. Pour over your carrots and peas and serve with round lettuce! Perfectly nourishing :D 

Creamy Zoodles

Ingredients:

(Serves 1-2)

1 courgettes/zucchinis

2 carrots

2 tomatoes 

Dressing:

1 courgettes/zucchinis

1 celery stalk

1/2 ripe avocado

1/2 lemon juice

2 handfulls spinach 

Using a spiralizer spiralize the zucchini and carrot into a bowl, dice the left overs and the tomatoes. In a blender add all the dressing ingredients along with a cup of water if needed. Blend until very smooth and mix into the zoodles! Epic! 

Chunky Raw Butternut Squash Soup

Ingredients:

(Serves 2)

1/2 large Butternut squash

3 Sweet red peppers

1 Yellow bell pepper

4 Tomatoes

2 large Cooked beetroot (boil for 1-4 hrs, peel, chop)

1 tbsp fresh Chives

1/2 tsp Chilli flakes

1/2 tsp Black pepper

1/3 tsp Mixed herbs

1 Lemon juice 

Side of spinach (optional) 

Blend the butternut squash peeled and finely diced with some water until a thick smooth soup forms. Add some of the red peppers, chilli flakes, mixed herbs and lemon juice, blend until smooth. Pour into serving bowls. Dice into chunks the rest of the pepper, tomatoes and beetroot, add to the bowls. Garnish with chives, chilli flakes, and black pepper. Serve with fresh spinach :) Spicy! 

Sweet Spicy Salad

Ingredients:

(Serves 1)

1 medium head lettuce

1 spiralized zucchini/courgette

250g red grapes

3 diced tomatoes

1 diced sweet pepper

1 chopped celery stick

1/4 tsp chilli flakes

1/4 tsp mixed herbs

1/4 cracked black pepper 

Dice the lettuce, wash and dry in a salad spinner, place in a large bowl. Spiralize the zucchini on top, add the grapes, tomatoes, sweet pepper, celery and top with the herbs and spices :) so refreshing! 

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! 

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! 

Mango Berry Twist

Ingredients:

(Serves 1/2 - 1)

2 mangos or frozen chunks 

2 cups frozen raspberries

1/3 cup blackberries (optional)

Score the edge of the mangos and peel the the skin off. Slice flesh of the stone, add to blender. Add frozen raspberries and blackberries, pulse. Add 200ml water and blend together. Yum. 

Makes x3 of this picture

Pomegranate Salad

Ingredients:

(Serves 1) 

1 head lazy leaf lettuce

1 medium courgette 

1 carrot

2 celery sticks 

Seeds of 2 pomegranate*

Fresh basil leaves

Tear the lettuce, spiralize the courgette and carrot into thin spaghetti, chop the celery into tiny pieces, deseed the pomegranates add to a large dish and top with basil. 

* To deseed the pomegranates chop in half, fill a large bowl with water and pop out the seeds under the water. The pith will float to the top and seeds will sink. Easy.