Christmas Mince Tarts

For the crust
2c cashews
1c raw almonds
1⁄4c agave nectar
2T water
3T lemon juice
Pinch salt

Grind all ingredients in a food processor until
thoroughly mixed.
Press the mixture into a tart/muffin tray that has
been wrapped in clingfilm (plastic wrap) and
dehydrate on a mesh dehydrator tray for 2–3 hours.
Remove the crusts from the cases and dehydrate
out of the case for a further 8+ hours, still on the
mesh dehydrator sheet.
For the filling
11⁄2c soft dates, stones and flowers removed
1⁄2c orange juice
2 apples, chopped small
11⁄2t mixed spice
1c raisins, roughly chopped
Pinch salt
Grind all ingredients except the apple and raisins
until they form a paste.
Add in the apple and raisins and process for a
further 5–10 seconds until fully combined.
Fill each of the cases with a little of the mixture
then top with the cashew icing and a pinch of the
For the cashew icing
11⁄2c cashews
1T lemon juice
Pinch salt
3T coconut oil
1⁄4c agave
1⁄2c water
Blend all ingredients in a high-speed blender until
completely smooth.
To garnish
Pinch nutmeg

Raw Food Fruit Cake Would be great as a Christmas cake

- by Sue Yates. This is a recipe I gave to Sue to try, not one I had tried myself and she chopped and changed a few things. This cake is heavenly and I for one will certainly be making this rich  delicious cake for Christmas as it’s far better than a conventional Christmas cake. Thankyou Sue

Fruit and Nut Cake – Raw

Fruit mix:

1 ¼  cups chopped dates

1 ½ cups chopped apricots

¼  cup prunes

¾  cup raisins

Mince fruit, or put through food processor until fairly finely minced.

Nut Mix:

1 cup walnuts

1 cup hazelnuts

1/3 cup ground sesame seeds

Grind nuts, or put through food processor until quite fine.

Bind fruit and nuts together to a sticky dough.  Press firmly into a spring form tin. Refrigerate.  I lined the tin with lunch paper first and then peeled the paper off the bottom when I turned it out onto a plate before icing.  Sprinkle the plate with a bit of fine coconut and it won’t stick to it.


1 cup cashew nuts.  Soak for one hour in water.

¼  cup freshly squeezed orange juice

Finely grated orange rind

¼ cup runny honey

1 tsp vanilla essence

Pinch salt

1 tsp fresh ground ginger, or use ½ tsp dry.

¼ cup coconut oil or coconut butter, warmed enough to melt it. (Place in a bowl over warm water)

Drain the cashew nuts well, then blend all the ingredients together until very creamy.  It may take a good few minutes to get it nice and smooth.  Sit the mixture in freezer for a while to firm it up before spreading over cake.

Keep it in the fridge, or the icing will go very soft.

This makes a really solid and filling  cake!

Raw Apple Bread

4 apples peeled and cored

1 tsp of  cinnamon

1/2 cup water

2 cups of flaxseed flour

Process ingredients in whizz, you may need to take out in put in bowl if mixture stops turning over. Once mixed spread flat on dehydrator tray, make sure it is not too thick as it will take ages to dry. Dehydrate for 24 hrs or until desired texture. Filled with all your favorite fillings.

Raw Apple Bread

Raw Apple Bread


Banana Berry Ice Cream

This is DIVINE and so easy

4 frozen bananas

1 handful of berries

1 tablespoon of raw honey

Place bananas in freezer for 24 hrs, then take out and place in processor with berries and honey. Blend until mixture resembles whipped ice cream. Enjoy guilt free.

Banana Berry Ice Cream

Banana Berry Ice Cream


Broccoli Salad

5 cups broccoli finely chopped

1/2 cup sunflower seeds

1/4 cup red onion finely chopped

3/4 cup raisins


1 cup cashew nuts

3 tablespoons of raw unheated honey

2 tablespoons raw apple cider vinegar

1/4 teaspoon Celtic  salt

1/4 cup water

Blend dressing ingredients until smooth. The pour over ingredients and mix well.

Broccoli salad


Pad Thai With Sauce

1 squash

3 cups of mung bean sprouts

Pad thai sauce

1 cups of almonds ground till they start to stick

½ cup of orange juice

2 tablespoons of Bragg All purpose sauce

2 tablespoons of raw honey

1-2 tablespoons of fresh ginger

For Noodles

Spiralize the squash into angel hair type “ noodles” and place on large flat plate.

Place mung bean sprouts on top of squash

For Sauce

In a blender, blend the sauce ingredients until smooth and creamy.

Pour sauce over the mung beans and let it drip into the dish.


Raw Chocolates

1/2 cup of cacao powder

1/2 cup fo melted coconut oil ( sit over pan with boiling water)

1 tsp of peppermint or vanilla or any essence you like

1 orange juice

Any nuts you like

Stir altogether until liquid like runny chocolate, pour a fine layer into mold  and pop in nut of your choice. Put in freezer until firm about 5 minutes, pour next layer on and then freeze. You can also grate the meat off coconut and put in as well. Enjoy.



Salad Wraps

One cabbage leaf

Fill with any filling you like, carrots, sprouts, peppers, onions,raisins, cauliflower.

Then top with 1/2 cup of Cashew nuts blended with 1/2 cup of water and 1 tablespoon of honey blend until smooth. Below the cabbage wrap is a sliverbeet wrap with spirilized carrot, beetroot, sprouts, tomatoes and topped with avocado dressing.

Salad Wrap

Salad Wrap

Picture 587


Strawberry Short cake

6 meljool dates blended in processor until paste

3/4 cup of coconut oil

3 tablespoons of vanilla

1 teaspoon of salt

4 cups of Almond Flour ( almonds put through the coffee grinder or blended until flour consistency)

3 cups of strawberries

1/4 cup of lemon juice

1 tablespoon of beet juice ( optional)

Add to a mixer bowl, date paste, coconut oil, vanilla and salt, blend with processor on low speed until mixed until then on high until smooth consistency, this will take a few minutes. You want this to look like a cookie dough, light, whipped and creamy. Should take a good 5 to 15 mins. If it starts to go dark in colour and has a oily stop and add the rest of the ingredients.Blend until mixed well it’s done when batter is soft in consistency and light to touch.

Place half the mixture in a round cake dish.

Place a layer of strawberries on top of the first cake batter then layer the whipped cream frosting on top.

Whipped Cream Frosting

2 cups of soaked cashews

2 cups of coconut milk ( fresh from a coconut)

1/2 cup of honey

1 tablespoon of lemon juice

1 tablespoon of vanilla

1/8th of teaspoon of salt

1 cup of coconut oil

Add to blender all ingredients except coconut oil, blend well intil smooth and creamy

Add the melted coconut oil and resume blending until smooth pour over top of strawberries ad place final lyer of left over cake mix on top. Place in fridge to set. Will keep for up to 3 days in fridge but I bet you’ll eat it before the 3 days is up.


Strawberry Shortcake

Strawberry Shortcake



Below is a yummy salad with avocado dressing

2 avocado’s

1/4 cup of apple cider vinegar

1/2 teaspoon of celtic salt

1 tablespoon of raw honey

Blend until creamy.

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