Ingredients:

• 2 avocados
• 2 (dried) lime leaves
• 1/4 – 1/2 fresh chilli
• 1 tsp of lime juice
• 2 cm of lemon grass stem
• 1.5cm cube of fresh ginger
• 1/2 loosely packed cup of fresh coriander
• 1/2 – 1 cup of pure water (depends on how creamy and thick you like it)
• 1/2 tbsp of curry powder

Directions:

Simply blend all ingredients together, either in a blender or food processor until everything is fully blended. Taste test. Add more water if you’d like it runnier. Add more lemon, a tomato and/or avocado if it’s too hot. Great veggies (all finely chopped or cubed) to pour the sauce over include: Cauliflower, broccoli, mushrooms, green beans, peas, sugar snap peas, courgette (zucchini), asparagus tips, tomatoes, cucumber. To improve/ soften texture of your veggies you can either marinade them for a while in olive oil, lemon juice and a little Himalayan salt and drain before coating with sauce, or, after marinating for a short while, dehydrate them for a few hours to get them soft, warm and slightly mushy!

To make “rice” simply put in a couple of parsnips or some cauliflower into your food processor and process until rice-like pieces are formed. Even if you don’t like either on their own (I am *really* not a fan of raw parsnip!), by the time you have added your veggies and sauce, you won’t even be able to tell what the rice is and you’ll feel as if you’re eating a much “rounder” meal.

Ingredients:

• 1 large bunch of  kale
• 1 cup cashews, (soaked 2 hours)
• 1 red bell pepper, seeded and chopped
• 3-4 tbsp fresh squeezed lemon juice
• 1 tbsp agave
• 2 tbsp nutritional yeast
• 1/4 teaspoon onion powder
• 1/4 tsp turmeric powder
• 1/2 tsp Himalayan sea salt

Preparation:

Rinse the kale and spin dry. Remove the stems and tear into bite size pieces. Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in the VitaMix until smooth. Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated. Place the kale on the dehydrator trays.  Dehydrate at 118 degrees (about 41C) overnight or until coating is dry. Slide onto mesh screens and dehydrate until totally crispy. Note that not all nutritional yeast is vegan, so read the label! To keep your chips crispy, take a small fabric bag, sachets for jewelry or aromatics work well. Fill one with uncooked rice.  Place it in an airtight glass container with a lid and seal up the kale chips. The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

Ingredients:

CHOCOLATE NOREO SHELL

• 1/2 cup raw cacao paste or cacao butter and cacao powder
• pinch salt
• liquid stevia (or other sweetener)
• 1/4 cup cacao nibs
• chocolate molds (or ice cube tray)

CREAM FILLING

• 1/4 cup raw tahini
• 6-8 drops liquid stevia or other sweetener
• 1 tbsp maca

Directions:

Melt cacao paste or cacao butter and cacao powder on very low heat until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray. Allow to cool in fridge or freezer. Meanwhile, mix the filler ingredients. Once chocolate part has hardened, make sandwiches out of filler and outsides. Place in fridge to harden, and then enjoy!

Ingredients:

• 2 cups hazel nuts, soaked 6 hours, drained, rinsed and dehydrated
• 1½ cups agave nectar
• ½ tsp Himalayan pink salt
• 1 tsp vanilla powder
• ½ cup coconut oil, melted
• ¾ cup cacao powder

Directions:

Place hazelnuts, salt and vanilla into a food processor with the S blade and process until nuts become butter. Periodically, scrape nuts down from the side of processor bowl to keep ingredients well incorporated. Add coconut oil and cacao to nut butter and process again until all ingredients are well combined. Place in air tight glass container. Will keep for one month.

Ingredients:

• 1 cup cacao butter, melted
• 1 cup agave nectar
• 2 tsp vanilla powder
• 1/2 tsp Himalayan pink salt
• 1 tsp lucuma powder
• 1 1/2 tsp raspberry extract
  (optional – leave out or use juice from ground organic berries to keep 100% raw)
• 1 cup cacao powder
• 1/2 cup jungle peanut butter
• 1 cup goji berries, chopped

Directions:

Place all the ingredients in a high powder blender – EXCEPT the goji berries – in the order listed. Blend until well combined. Place blended batter in a mixing bowl and add chopped goji berries. Hand stir all ingredients well. Line an 8×8 (inches) glass baking dish with non-stick paper. Evenly spread fudge batter in dish. Place glass dish in the refrigerator for 20 minutes or until batter has hardened. Once hardened, remove fudge from dish simply by lifting the edges of the paper. Peel paper away from fudge and then cut into bite-sized pieces. Will keep in the refrigerator for several weeks, or the freezer for months, in an airtight container.