Instructors Recipes

Raw Chocolate Bar

Ingredients
1 cup almond butter
1 cup coconut oil
1/2 cup honey or maple syrup
1/2 cup raw cacao
1 tbsp maca
Toppings ~ goji berries, chopped nuts etc

Methodology
Melt the coconut oil, add the almond butter honey, cacao and maca.
Place in a baking paper lined tray.
Pour in the melted mix and sprinkle all the other ingredients on top and place in the fridge until set.
Sprinkle your favourite toppings: fresh or frozen blueberries, raw hazelnuts shredded coconut, goji berries, raw pumpkin seeds or some even chopped mint leaves, get creative!

Sweet Potato Dahl

Ingredients
‍200g red lentils, soaked and rinsed
2-3 sweet potatoes, peeled and chopped into large 1 inch chunks
1 red onion, finely chopped
3 garlic Cloves, Crushed
5 tomatoes, quartered
800mls vegetable stock (ideally homemade)
4 handfuls spinach or kale, shredded a little
1 red chilli, chopped (avoid using seeds to lessen spice)
1 tsp garam masala
1 tsp tumeric

Methodology
‍Fry onion, chili and garlic until soft (NO need for oil).
Add 1 tsp garam masala and 1 tsp turmeric for 1-2 mins.
Add 200g red lentils, 800mls stock to the pan. Bring to the boil and simmer for 10 mins.
Add sweet potatoes and simmer for 15 minutes or until potato is tender but not overcooked.
You can add the chopped tomatoes around 5 minutes before the potatoes are ready.
Just before serving add spinach to pan and stir, so that it wilts a little.

Butter Bean Spread

Ingredients
‍1 large tin butter beans
6-8 sundried tomatoes
Fresh coriander
2 garlic cloves, minced
3 tbsp olive oil

‍Methodology
‍Drain butter beans and add all ingredients to food processor.
Whizz until smooth.

‍Options:
‍Add more sun dried tomatoes for more flavour.
Add more olive oil or lemon juice if mixture is too thick. – Can be frozen.

Banana Flapjacks

Ingredients
‍3 mashed bananas ripe
2 cups porridge oats
1/3 cup apple sauce (preferably not the smooth stuff, get the jar with chunks of apple still visible)
1/4 cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup raisins and/or cranberries

‍Methodology
‍Preheat oven to 180 degrees C.Mix together all ingredients in a medium bowl.
Line a baking tin with greaseproof paper (or foil) and spread mixture evenly.
Bake for 15-20 minutes

‘Muddy Puddle’ Lentil Soup

Ingredients
‍125g puy lentils
1 carrot
1 medium onion
1 stick celery
1 leek
1 tsp miso
500 ml water
1 tsp olive oil
‍
‍Methodology
‍Rough cut ingredients and sweat them in pan.
Add lentils, miso and water season.
Season with black pepper and simmer until lentils are cooked (you may need to top up with water).
Blend!

Raw Apple Pie

This pie is really easy to make. The hard work is in the prep, but it’s worth it. First time is the hardest, then it gets easier!

‍Ingredients
Crust
1 1⁄4 cups almonds (will become 2 cups once soaked for 8-48 hours)
1 cup pitted dates
1 tsp orange zest
Filling
4 chopped apples
4 shredded apples
1 cup dates (soaked)
1 cup chopped walnuts (roughly chopped and soaked for 12-48 hours)
1 cup raisins or sultanas
Nutmeg
Cinnamon
Lemon zest
Almond Cream (optional)
1 cup almonds (soaked and skin peeled)
1⁄2 tsp vanilla extract
2 cups dates (soaked in water or fresh apple juice – reserve the liquid)

‍Methodology
Crust
‍Brush glass or ceramic dish with flaxseed oil and empty crust into dish.
Press firmly on bottom and along sides of dish.
Allow crust to set in fridge for 2 hours before preparing the filling and almond cream.
‍Filling
‍Process the soaked dates.
Combine dates with remaining ingredients in a large bowl and mix.
Add filling to the pie crust and pack firmly, using your hands.
Use almond cream or thinly sliced apples as topping.
‍Almond Cream (optional)
‍Add the almonds, vanilla, dates and soaking liquid to a blender and blend until smooth and creamy.
There are no eggs to bind the dish, so take care when serving yourself a slice!

Matcha Mint Coconut Cake

IngredientsCrust/Base:
2 tbsp sunflower seeds (ground)
2 tbsp flax seeds (ground)
2 medjool dates
Filling
1 cup desiccated coconut
3 tbsp lemon juice
1 tbsp liquid sweetener (e.g. honey, maple syrup)
small bunch mint
just under 1 tsp matcha

‍Methodology
Crust/Base:
‍Mix ingredients in food processor until it forms a sticky dough.
Press firmly into cake pan.
‍Filling
‍Blend all ingredients except matcha until a creamy consistency.
Spread 1⁄3 of the filling onto base.
Add remaining 2⁄3 of the filling to a bowl and mix with 1⁄2 tsp matcha.
Spread 1⁄2 of this remaining filling onto the mint layer.
Mix a 1⁄3 tsp matcha with remaining mixture in bowl.
Spread on top of the other 2 layers and chill in fridge for at least 45 minutes.
To serve, dust cake with matcha powder and whole fresh mint leaves.

Lemon Coconut Energy Balls

Ingredients
‍1 cup pitted dates
2 lemons (juiced)
1⁄4 cup raw almonds
1⁄4 cup macadamia nuts (cashews or walnuts work well also)
1⁄2 cup shredded coconut
1 tbsp chia seeds

‍Methodology
‍Line a 9×13 pan with greaseproof paper.
Chops nuts in a food processor.
Remove nuts from food processor and then add 1⁄2 cup dates with 1 lemon (juiced) and pulse.
Add rest of the lemon juice and pulse.
Add in chopped nuts, coconut and chia seeds and mix well.
Add more lemon juice or water if mixture becomes dry.
Roll into 1 inch balls and then roll into the coconut.
Enjoy or store in fridge for up to 1 week.

Key Lime Bliss Balls

Ingredients
‍1⁄2 cup almonds
1⁄2 cup cashews
1 1⁄2 cups dates, pitted
zest and juice from 3 key limes 1⁄2 cup unsweetened coconut

‍Methodology
‍Add almonds and cashews to food processor and pulse until finely chopped.
Take care not to over- process as the mixture will become a paste.
Add the dates, lime juice and zest and pulse until dates are finely chopped and the mixture starts to thicken.
Shape into 1 1⁄2 inch balls and roll in coconut to coat.
Store in an airtight container or enjoy immediately!

Cacoa Almond Milk

Ingredients
‍1 tbsp tahini (sesame seed paste)
1 tbsp raw cacao powder
1 tbsp honey
2-3 bananas
4 cups almond milk

‍Methodology
‍Blend ingredients and enjoy!

Fennel Crisps

Ingredients
‍2 fennel bulbs, thinly sliced (use a mandolin)
sea salt
Black pepper
Olive oil

‍MethodologyToss fennel with salt, pepper and enough olive oil to coat.
Place in dehydrator at 118 degrees F until crispy OR set your oven to lowest setting and bake with the door cracked open

Hummus

Ingredients
‍Large tin cooked chickpeas (rinsed and drained)
2 large garlic cloves (minced)
Juice of 1 lemon
1⁄2 tsp sea salt
1 tbsp tahini
2-3 tbsp olive oil

‍Methodology
‍Add all ingredients to food processor and mix until smooth.

‍Options:
‍Add more olive oil or lemon if hummus is too thick.
Try this recipe using dried chickpeas by soaking 2 cups overnight and then boiling until tender.

Cashew Hummus

Ingredients
‍3 cups cashews (soaked for 2 hours or more)
1⁄3 cup lemon juice
1 small clove garlic
1⁄3 cup sesame tahini
1 tsp salt
1⁄2-1 cup filtered water

‍Methodology
‍Add nuts, lemon juice, garlic, tahini and salt to a food processor, adding a little water and blitz until you get a smooth hummus consistency.

Pea and Mint Soup

Ingredients
‍500g peas
1 large onion (Roughly Chopped)
3 sticks celery (de-stringed and fine sliced)
100 ml soya milk
500 ml water
1 small bunch mint

‍Methodology
‍Sweat celery and onions in pan.
Season with black pepper and then add water.
When water has reached boiling point, add peas.
Bring to boiling point once again and then remove from heat.
Blend with the fresh mint and soya milk.

Cauliflower Rice

Ingredients
‍1 medium head (about 24 oz) cauliflower (rinsed)
1 tbsp sesame oil
2 egg whites
1 large egg
Pinch of salt
Cooking spray
1/2 small onion (diced fine)
1/2 cup frozen peas and carrots
2 garlic cloves (minced)
5 scallions (diced, whites and greens separated)
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

‍Methodology
‍Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Lemon Matcha Truffles

Ingredients
‍1⁄2 cup macadamia nuts (ground)
1⁄2 cup desiccated coconut (made into fine flour)
1 tsp Matcha powder
1 tbsp freshly squeezed lemon juice
1⁄2 tsp lemon zest
3 mls (about 1⁄2 tsp)
liquid sweetener (e.g. raw honey or agave)
1 tbsp coconut oil, melted
Optional: desiccated coconut, ground pistachios, Matcha powder, goji berries

‍Methodology
‍Add all ingredients to a bowl and mix until well combined.
Once a green sticky dough has formed, roll into 1 1⁄2 inch balls.
Roll balls into toppings and store in fridge for up to 1 week.

Purple Slaw

Ingredients
‍400g red cabbage
200g lightly cooked beetroot
75g walnuts, toasted and roughly chopped
‍For the dressing
2 tbsp rapeseed or extra virgin olive oil
2 tbsp walnuts oil
1 tbsp apple cider vinegar
1 tsp runny honey
Sea Salt & Freshly Ground Black Pepper

‍Methodology
‍Finely shred the red cabbage and place in a bowl.
Coarsely grate the beetroot (or cut it into matchsticks on a mandolin) and add to the cabbage along with the toasted walnuts.
Use a fork to whisk together all the ingredients for the dressing, adding salt and pepper to taste.
Stir the dressing into the salad.
Allow to rest for at least half an hour before serving.

Grain Free Sandwich Bread

Ingredients
‍1⁄2 cup + 2 tbsp coconut flour, sifted 2 tbsp ground golden flaxseed
1 tsp baking soda
1⁄4 tsp sea salt
6 eggs (separated)
4 tbsp butter (the real stuff – melted)
1⁄2 cup coconut milk or kefir
1 tsp apple cider vinegar or lemon juice

‍Methodology
‍Preheat oven to 375 degrees F.Line a bread pan with parchment paper, buttering the remaining uncovered sides.
Sift all dry ingredients into a large bowl.
Add egg yolks, melted butter, coconut milk/kefir and apple cider vinegar/lemon juice to the flour mixture. Mix thoroughly.
Whisk egg whites in a medium bowl with hand mixer until stiff peaks begin to form.
Fold egg white into batter.
Spoon the bread batter into loaf pan and smooth out the top using a spatula (This will help the bread bake evenly)
‍Bake for 35-40 minutes, covering bread with foil for the last 5-10 minutes of baking.Allow bread to cool for 5-10 minutes before transferring to a cooling rack.

If you use kefir instead of coconut milk, eliminate the vinegar.
Make sure coconut flour is thoroughly sifted and there are no lumps.

Juicy Recipes

Sometimes the best way to move forward is to retreat.