One of my most popular classes is my Dinner Party Training Experience. Below is a little video where you’ll hear me telling you a little bit about the class and also hear from participants of the course itself to see what they thought.

Once you’ve seen the video and you want more info, simply head over here.

Remember to head over here to book and for more info.

This recipe was heavily inspired by these. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

Click ‘more’ for full recipe.

For the ice-cream

1 1/2c cashews
1/3c agave
1 vanilla pod, insides scraped out
3c almond milk
3T maca root powder
2t lemon juice
Pinch salt

• Blend all ingredients in a high-speed blender until smooth.
• Pour into an ice-cream maker. Alternatively you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.
• When ice-cream is soft enough to work with shape it into a cylinder (a metal ring is great for this) and re-freeze.

For the cacao crackles

1/2c cacao butter
1/4c cacao powder
1/4c agave
3T cacao nibs

• Blend all ingredients except the cacao nibs in a high-speed blender.
• Use a spoon to drop small amounts of the mixture onto a non-stick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice-cream cylinders.
• Leave to set hard.

Assembly

• Take the ice-cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
• Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.

1. I’m going to be running my 1 day class, The Raw Chef’s Dinner Party Training Experience, in Wicklow, Ireland this coming Saturday 23rd May. It’s my first trip to Ireland so I’m really looking forward to it. You can see details of the class here.

Bookings are being taken for the last few places remaining (maximum 30 people). The event is bookable through Health Habits Cafe on 0404 68645/086 3961556.

2. I’m also going to be catering for Philip McClusky’s return to the UK next month. He’s doing what is shaping up to be quite an evening with talks by him and Shazzie, food (by me), chocolate and much fun and laughter!

I’ve yet to meet Philip but everyone who I speak to says he’s an amazing speaker with an amazing story.

Check out the details below, we’d love to see you there…

Click ‘more’ for full recipe and ‘how to’ diagram.

For the samosa wrappers

T = tablespoon
t = teaspoon
c = cup measurement

5c peeled courgette (zucchini)
3T olive oil
3t Lime juice
1/2t chili powder
2t garam masala
1t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the samosa filling

1c courgette (zucchini), peeled
3T water
1c sunflower seeds
1t dark miso
1T lemon juice
1 clove fresh garlic, minced
2t fresh ginger, minced
2T garam masala
1/4t turmeric
1t agave
8 sun-dried tomato halves
1/2t salt

• Grind all ingredients in a food processor, leaving some texture to the mixture.

• Add the following ingredients and pulse* in:

1/2c tightly-packed spinach, chopped small
2 sliced spring onions (green onions)
1/4c diced tomatoes
1/4c coriander (cilantro), finely chopped
1/2c peas

*Pulsing in done by switching the on/off switch several times in short bursts, so to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.

To assemble

Step 1 – Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.

Steps 2, 3 & 4 – Fold the pointed end created by the first fold over as in step 4.

Step 5 – You will now be able to open the wrapper up into a cone.

Step 6 – Fill with the mixture.

Step 7 – Tuck the corner in so it doesn’t stick out.

Steps 8, 9 & 10 – Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.

Steps 11 & 12 – Wet the remaining corner of the wrapper and fold into place to seal the samosa.

Step 13 – The completed samosa.

• The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.

For the cucumber mint raita

1/4c cashew nuts
1c cucumber
2t agave nectar
1t apple cider vinegar
1/2t salt
¼c mint
1/2 clove garlic
1/2t cumin
1t lime Juice
Pinch cayenne

• Blend all ingredients in a high-power blender.

Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.

I wondered if an alien was to come down and want to learn about our habits here on earth, we showed her people actually eat from the machine that produces that residue, what she would think.

I mean, it just seems bizarre to me that someone can think the food produced from that as edible.

But you know what?

I used to eat that stuff as well!

Yep, I used to eat the worst fat-dripping, no-idea-what-the-hell-is-in-that type of burgers. And kebabs too! Jason Vale calls it mystery food, because it’s a complete mystery what exactly is in kebab ‘meat’.

This is not an attack on meat-eaters or any other group, stay with me here….

Sometimes I find myself looking at smokers and just wondering why they do it. It just seems ridiculous to me that someone would pay such a high-price, financially and in terms of their health, for something that they don’t actually need to do (non-smokers get stressed too but don’t need to have a cigarette to calm them down). Even taking into account addiction you’d think smelling like an ash tray whilst killing yourself and paying for the privilege would be enough to stop someone.

Actually there’s a lot more factors involved in ending destructive behaviour, I know. A great book about changing behaviours is Change Or Die by Alan Deutschman.

But you know what else? I also used to smoke, too.

So the fascinating thing for me is that I used to do these things and not question them because of my ego-defence of being in denial, yet now these things just seem bizarre to me. No matter how bad things got I just could not bring myself to eat from that grill (despite actually still quite liking the smell of bacon, for some reason) or lift that cigarette to my mouth.

I guess that’s true change; it’s out-growing the matrix.

It’s knowing that when someone asks you if you ever feel like you’re missing out by not drinking alcohol, not eating meat/bread/diary or eating a mostly raw diet…whatever it is for you, it seems like a strange question, because why wouldn’t everyone want to feel so good?

‘Missing out’ doesn’t even come into the equation sometimes.

Also, I’m looking for a helper for the class to assist me in running the class, either for both days or just the Saturday or Sunday. If that’s something you’d be interested in, please email me.

If you would then I’d like to you put these 2 dates in your diary: 25th & 26th April.

This class is always such great fun and I’ve had A LOT of requests to come to London to do it, so I’m planning to run it twice on those 2 separate dates to allow for demand. The even better news is that I’ve got an outstanding venue for it that can only add to the fun. Seriously, this venue is a beautiful studio kitchen in South London that’s easily accessible and is usually reserved for the likes of the big supermarkets and publishers to do recipe development, food photography and training days for their food buyers.

Take a look at this…

It’s beautiful, I’ve been to see it and I know you’ll love it.

So here’s what I’d like you to do…

Leave me a comment below and let me know if you’d like to come along and also what you’d like to learn. I run the 1-day class to include a huge amount of information about all elements of raw food preparation including creating your own recipes and throwing a full-on raw food dinner party, but if there’s something else specific you’d like to learn I’ll try my best to accommodate.

Being there on the day is the best way to experience this class but if you’re unable to make it and would like me to film the whole thing then also leave me a comment below and let me know.

I’d really like to know what general questions you have about the class so post them as a comment below as well and I’ll answer them personally.

I’ll be opening the doors up to register in a couple of weeks, once I’ve had the chance to get some feedback.

***IMPORTANT: Judging from the amount of emails I get asking me to do this in London I think I may well sell out the 12 spaces available each day in a very short time so if you’d like VIP notification of when I open for registration let me know by putting your name and main email down in the box below.***

I’m really excited about this class and I look forward to answering your questions, hearing your suggestions and seeing you there on the 25th or 26th April.

If you’re interested in coming, here’s a summary of what to so right now:

1. Block out the 25th & 26th April in your diary so your available for either day or the day that is your preference.

2. Sign-up to the VIP early notification list below to know when doors open to register your place.

3. Leave a comment or question about the class below and I’ll get back to you on it.

Enter the best email to reach you on and your first name and you’ll be added to the early notification list for any upcoming classes. Best Email Address (required) * First Name (required) * Preferred format Preferred format HTML    Text Mobile

For the tortilla

3c peeled courgette (zucchini)
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

1c pumpkin seeds
2T fresh dill, finely chopped
1t ground coriander
2t cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3T fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4c olives, stones removed
2t oregano
Pinch cayenne
Pinch pepper
1/2t salt
1T lemon juice

• Process all ingredients in a food processor until thoroughly mixed.

• Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus

1/2c mac nuts
3T lemon juice
3T tahini
1/4t salt
1/4c water

• Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

1/2c courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2c fresh tomatoes, sliced
3T olive oil
1T lemon juice
1/4t salt

• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

• Arrange the vegetables in a line along the salad leaves.

• Place 3 – 4 falafel along the top of the vegetables.

• On top of the falafel, spoon over a generous helping of the hummus.

• Fold up the left and right hand sides of the tortilla.

• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

• Once completely rolled, cut at a diagonal with a sharp knife.

To make myself more accessible as a personal chef to you I’m considering offering to be your chef by courier.

That doesn’t mean I’m going to be shipped to your house, it means the meals will be! :-)

So many people ask me if I can do this for them so I’d like to get a bit more of an idea of exactly what would best suit you, so I can really help you in the way that you need it.

I’ve created a very short survey consisting of just 5 questions that’ll only take a minute to fill out – 3 of the questions require just a tick in the box.

Click here to take the survey.

Click ‘more’ for full recipe.

For the base

3/4c cashews
1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut

• Grind all ingredients in a food processor.

• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.

• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

For the filling

1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries*, stones removed
1/2c mango, flesh only

*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.

• Blend all ingredients in a high speed blender under smooth, it’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.

• Fill the shells with the ice-cream and garnish with slices of mango. Easy!