Spaghetti Sauce

Raw AND cheap! I can't believe how much money is saved when you make your own instead of buying it at the store, and an added bonus is that there is no sugar. Here is the recipe I used:

 2 tubes of pure 100% tomato paste
1 box of Organic chopped tomatoes (you can find this at Tesco's, you can easily sub a large handful of fresh tomatoes, however)
1 1/2 Cups water
4 tsp oil (I used rapeseed oil)
4 Cloves of garlic
1 1/4 Tsp fleur de sel (or sea salt)
1/2 tsp maple syrup or agave nectar
1/2 tsp mixed spice/Italian spices
1/2 tsp basil
1/2 tsp black pepper
1/4 tsp rosemary
1/4 tsp garlic powder
A few squeezes of fresh lemon
Pinch of chili powder (optional)
Dash of mustardseed (optional)

Everything goes in the blender-stir to remove the air pockets while you blend.
You can also mix this up and use whatever seasonings you like instead, the ones I've listed are just my personal preference. This makes a fantastic sauce over (cooked) barley, alternatively you can make raw noodles out of spiralled zucchini or shredded squash. Bon apetit! x

Coconut Clouds

I call these "clouds" because they are light and fluffy-and sweet! This is one of my simplest, and tastiest, recipes, I think!

200g Desiccated Coconut
2-3 (to taste) Heaping Tablespoons Agave Nectar
3 teaspoons Virgin Coconut Oil
1 tsp Date Sugar
About 1/4 Tsp Freshly Squeezed Lemon Juice
1 Small pinch Salt (Optional)

Everything goes in the food processor at high speed. Leave blending until everything is thoroughly incorporated. Use a measuring spoon to make sweetie balls. 

Vanilla Cheesecake

Crust:
1 Cup + 2 Tbsp Nuts (of your choice-I used mixed nuts as they arte CHEAP!)
Large handful of Dates
Pinch salt

Grind it in a food processor and line a cake/pie pan...you may put down desiccated coconut or corn meal down before hand if you are worried about it sticking to the bottom.

Filling:
3 Cups Cashews
1/2 Vanilla Bean
3/4 of a Fresh Lemon (The Whole Lemon may be used if you wish it to be more "zesty")
3 1/4 Tbsp Maple Syrup
1/4 Cup Rice Milk
2 Dates, Dried + Pitted
1/4 tsp Arrowroot

Soak the Cashews for 3-4 hours (to sofetn and remove enzyme inhibitors). Add all ingredients except the ricemilk & arrowroot to a food processor and blend on high speed. Mix the ricemilk & arrowroot in a seperate bowl, stirring until well blended. Add this too, to the food processor and mix well. Spoon the cheesecake mixture on top of the crust and refridgerate or freeze while you make the topping (the coldness will help the arrowroot to "set" and harden the cheesecake.

Topping:
3 Handfuls Frozen Blueberries (Or Other Berry of Choice)
1 Handful Dates
1 Tbsp Agave Syrup

Everything goes in the blender at high speed. You may need to use a spoon to stir up the dates. Drizzle atop your cheesecake and spread around with a spatula or the back of a spoon.

...And enjoy! Will serve 4-8 (depends how hungry you are...)

How beautiful is this?

Garlic Spinach Soup

MORE SOUP!? Yes. Great, unusual way to get your greens...

3 Big Handfuls of Spinach or Baby Spinach
6 Cherry Tomatoes
4 Cloves of Organic (or small cloves of regular) Garlic
1 Cube (vegan, yeast & gluten free, organic) Vegetable Stock
1 3/4 Cups Warm Water
3 Tbsp Nutritional Yeast
2 Tbsp Basic Cashew Cheeze
1 Tbsp Sunflower Oil
1 Tsp Black Pepper
1/4 Tsp Onion Granules (or you may use fresh Onion)
A couple squeezes of Fresh Lemon
Pinch of Salt

Blend on high speed until smooth & enjoy!

Rawkin' Raw Ranch Dip

JUST like the real thing! I got the inspiration for this fromThe Rawtarian's Raw Ranch Dressing Recipe, but I made it my own because I prefer my ranch a little bit thicker, peppery and less "tart"/sour (or more sweet, whatever). So here is my version, which I hope you will like:

300 ml (1 1/4 cup) Cashews
180 ml (About 3/4 Cup) Water
2 1/2-3 Tbsp Lemon Juice
40 ml (1/6 Cup) Unfiltered Apple Cider Vinegar
80 ml (1/3 Cup) EVOO
3 Tbsp Agave nectar
3 Large Cloves Garlic
3 Tsp Onion Granules
1 Tsp Dill
1 Tsp Fleur De Sel
1/2 Tsp Black Pepperhh

Throw it all in the blender & mix on high speed. Add a little more water if you want it to be more of a salad dressing and less of a dip. Keep in the fridge in old syrup containers or hummous tubs (ect)-tastes fantastic with fresh veggies...cherry tomatoes & carrots...mmmm