Ingredients:

• ½ cup (125 ml) gluten-free cake flour*
• ¼ tsp (1 ml) unrefined salt
• 2 jumbo organic or free range eggs
• ¼ cup (60 ml) xylitol + 20 ml extra
• ¾ cup (180 ml) coconut milk (additive and preservative-free)
• 3 ml vanilla extract
• 250 g fresh strawberries, hulled and halved, or stoned cherries (preferably organic)

 

Method:

1. Preheat oven to 220°C and place rack in the centre.
2. Sift the flour and salt into a bowl.
3. Whisk the eggs, ¼ cup (60 ml) xylitol, coconut milk and vanilla extract together in another bowl.
4. Add flour and continue to whisk until batter is completely smooth.
5. Mix the extra xylitol and berries together and spoon into a greased 23cm ovenproof dish.
6. Pour batter over berries and bake for about 20 to 25 minutes or until golden and puffed up around the edges. Serve warm.

 

Notes:

• *If you can’t find gluten-free cake flour, use a mix of 1 part potato flour and 1 part cornflour
• If you don’t have coconut milk you may substitute with organic milk (not dairy-free)
• If you can’t find organic fruit, use a fruit and vegetable wash to remove any pesticide residues
• Use frozen berries when fresh are out of season

 

Serving suggestion:

• Serve with Nature’s Choice Dairy-free Instant Cream (make sure you are not intolerant to any ingredients it may contain) or with organic Vanilla Yoghurt if you can tolerate dairy.

Ingredients:

• 2 tsps (10 ml) ground cumin (opt for non-irrdiated spices)
• 2 tsps (10 ml) ground coriander
• ½ tsp (2 ml) chilli flakes, optional
• 2 x 400 g cans mixed beans (in brine and additive-free), drained and rinsed well
• 4 cloves garlic
• 4 tsps (20 ml) freshly squeezed lemon juice
• ½ cup (125 ml) organic plain yoghurt
• ¼ cup (60 ml) extra-virgin olive oil
• ½ tsp (2 ml) unrefined salt
• 1 tsp (5 ml) runny honey
• a large sprig of organic coriander leaves, stalk removed

 

Method:

1. Heat a pan and dry roast spices for 2 to 3 minutes until fragrant. Allow to cool.
2. Blitz all the ingredients in a blender and blend until smooth (or leave chunky if desired).
3. Season well.
4. Best served with wholegrain nacho chips.

 

Notes:

• Anti-candida and vegan, if you leave out the honey

 

Spicy Salsa
See recipe. Best served with wholegrain nacho chips.

 

Chunky Guacamole
See recipe. Best served with wholegrain nacho chips.

 

Creamy Spring Onion & Chive
See recipe. Best served with fresh vegetable crudités, home-made crackers or sourdough bread.

 

Hummus
See recipe. Best served with toasted whole-wheat pita bread triangles, home-made crackers or sourdough bread.

 

Sweet Spiced Butternut Hummus
See recipe. Best served with fresh vegetable crudités, toasted whole-wheat pita bread triangles, home-made crackers or sourdough bread.

 

Italian Tricolore
See recipe. Best served with home-made crackers, sourdough bread or wholegrain nacho chips.

 

Dairy-free Chocolate Fondue
See recipe. Best served with fresh strawberries or any cut fruit.

 

Tzatziki
See recipe. Best served with with fresh vegetable crudités or whole-wheat pita bread triangles.

 

Baba Gounash
See recipe. Best served with whole-wheat pita bread triangles or sourdough bread.

Ingredients:

• 2 or 3 red apples (or peaches, plums grapes, pineapple or banana for sweetening the juice)
• ¼ cup mint leaves (experiment with different types of mints)
• ½ cucumber
• 6 celery leaves
• chunk of ginger
• ½ lemon juiced
• 1 clove of garlic (optional)
• 1 or 2 cups of filtered water

 

Method:

1. Wash all the leaves thoroughly in salt to ensure they are clean.
2. Put all the ingredients in a juicer or blender.
3. If you don’t have a juicer you can use a blender and then put the mixture through a nut milk bag to take away the fibre.
4. Store in an air tight container in the fridge and drink throughout the morning.

 

Notes:

• The greener your juice the better, so use whatever greens are in season.
• Be creative and use the following leaves: swiss chard, pak choi, kale and tatsoi and add broccoli.
• Start out by diluting the juice if you find the taste too strong in the beginning. If you need more sweetness add another apple.
• This is just a basic recipe. If you love ginger add more. As you go along you will make it to your preference. Never compromise on the greens.

Ingredients:

• ¼ cup (60 ml) raw sesame seeds, extra for rolling (organic if possible)
• about 2 tbsps (30 ml) raw honey
• a few drops of vanilla extract, to taste
• a pinch of unrefined salt
• natural flavouring of your choice (optional – see Notes)

 

Method:

1. Make sure your blender is very dry before you start – the sesame seeds won’t grind up so well if there is any moisture.
2. Blitz the seeds in the blender until a fine meal. Scrape down the sides and under the blades with a spatula every few seconds to make sure all the seeds are ground up.
3. Place the sesame meal into a bowl and mix in enough honey to form a dough, add more if necessary.
4. Add a pinch or two of salt – not enough to make it salty, but just a little to bring out the other flavours.
5. Add the vanilla extract to taste.
6. Mix by hand until all the ingredients are thoroughly blended.
7. Pinch off the dough into cherry-sized pieces and roll them into little balls. Roll each ball in whole sesame seeds.
8. Store covered in the fridge. The texture and flavour tend to improve if left for the next day. They store well, but are so yummy they might not last that long!

 

Notes:

• Add ground cinnamon (non-irradiated) to the sesame meal. This adds a fragrant and subtle flavour.
• Add raw cacao powder, or rolls your balls in it, to give them just a hint of chocolate.
• Add a few drops of toasted sesame oil to taste. This option isn’t 100% raw, but it adds a yummy, toasted oriental flavour.

Ingredients:

• 1 cup (250 ml) raw cashews (or use raw or blanched almonds)
• 2/3 cup (160 ml) uncooked white rice (medium or long-grain)
• one large cinnamon stick (non-irraditated)
• 5cm lime or lemon zest strip (from an organic, unwaxed lemon)
• 2½ cups (625 ml) warm filtered water plus 3 – 4 cups extra cold water
• about ½ cup (125 ml) agave nectar or xylitol, or to taste
• ½ tsp (2 ml) vanilla extract
• 1 – 2 tbsps (15 – 30 ml) fresh lime or lemon juice, or to taste

 

Method:

1. Place the nuts, rice, cinnamon and zest in a glass bowl with the water, cover with a lid or plastic wrap and refrigerate over night (or for 8 to 12 hours).
2. Pour into a blender and blitz until as smooth as possible – gritty pieces of rice will remain. If using a Vitamix, the chances are that you will not need to strain the mixture
3. Strain through a fine mesh sieve or cheesecloth.
4. Stir in the extra water to reach the desired dilution.
5. Add the agave or xylitol, vanilla and lime juice and adjust to taste. Add more ground cinnamon and vanilla if you like.

 

Notes:

• If you are serving over ice, keep in mind your drink will be watered down and become less sweet
• Basmati rice could be used, but it does have a strong, aromatic and "rice-y" flavour
• Make your own plain rice / nut milk by leaving out the cinnamon and lime and adding less sweetener. Use it over cereal, in your porridge and smoothies and as a milk replacement in baking

 

Serving suggestions:
Serve immediately, with a few blocks of ice, or refrigerate until needed and serve chilled without ice. Serving in empty glass jam jars with straws add a nice touch! Shake well before pouring as the mixture can separate. Horchata may be kept in the refrigerator for 3 to 5 days.

Ingredients:

• 1 organic ripe papaya, or 2 large mangos (if in season)
• 4 granadillas (passion fruits), halved
• 2 x 150g tubs of organic plain yoghurt (gelatine-free)
• freshly squeezed lemon, or lime juice (if in season)
• xylitol, to sweeten if needed

 

Method:

1. Peel the papaya or mango and cut into small dice. Reserve any offcuts.
2. Purée the offcuts and / or a few fruit cubes in a liquidiser.
3. Scoop out the seeds from 2 of the granadilla halves and mix with the fruit purée.
4. Add lime juice to taste.
5. Gently fold the yoghurt and half the diced fruit through the fruit purée.
6. Divide between 4 glasses and top with the remaining diced fruit.
7. Cover and chill for 30 minutes before eating.
8. Scoop the seeds from the remaining granadillas over the top of the fools to serve. Garnish with a mint leaf if you like.

Ingredients:

• 3 organic or free-range egg whites
• 1/8 tsp (a large pinch) of unrefined salt
• ¼ cup (60 ml) agave nectar
• 1 tbsp (15 ml) vanilla extract
• 1½ cups (375 ml) desiccated coconut

 

Method:

1. Prehead the oven to 180°C and line a baking sheet with baking parchment.
2. In a mixing bowl, whisk the egg whites and salt until stiff peaks are formed.
3. Gently fold in the agave, vanilla and coconut.
4. Drop large tablespoonfuls of the batter onto the prepared baking sheet.
5. Bake for 10 to 15 minutes, or until lightly toasted.
6. Serve warm or cold.

 

Notes:

• To prevent the agave from sinking and upsetting the balance of the batter, continue to re-mix gently it as you go along.

Ingredients:

• 1 organic english cucumber
• rice vinegar (100% pure, gluten- and sugar-free)
• toasted sesame oil
• 2 cloves garlic, finely minced
• unrefined salt

 

• sesame seeds and/nori, to garnish (optional)

 

Method:

1. Halve the cucumber lengthwise. Scoop or cut out the seeds and discard. Cube, slice half moons, cut ribbons, finely julienne, shred, grate or spiralize the cucumber – be creative! Drain off any liquid well.
2. Add the seasonings to taste. Toss thoroughly before making any adjustments.
3. Allow to chill for 15 to 20 minutes before serving.

 

Notes:

• Add a pinch or two of xylitol if you need a hint of extra sweetness

Ingredients:

• 2 frozen organic bananas
• about 3 tbsps (45ml) organic peanut butter*, more if you prefer it nuttier
• filtered water or organic unsweetened rice or nut milk
• a few drops of vanilla extract (optional)
• a sprig of fresh mint to garnish

 

Method:

1. Blend all the ingredients together in a food processor or blender, adding enough liquid to get a smooth consistency. Garnish with mint and serve.

 

Notes:

• Add unsalted, chopped nuts of your choice for an extra crunch
• For variation, add some cacao or cocoa powder
• If you need to sweeten, add a little raw honey
• *Opt for organic peanut butter that is 100% pure, rather than those that contain salt, sugar, soya, hydrogenated fats or any other additives
• Rice milks could contain salt – check the ingredients