This is a so so simple snack! The longer you leave the tomatoes to marinate in the oil the softer and more ‘cooked’ they taste.

Chilli preference is up to you – add more if you like it hot babe!!

Ingredients
6 cherry tomatoes
1/3 red jalapeño chilli
Cayenne pepper
Olive oil
Salt and pepper

Method

Slice the tomatoes in half and place prettily on a plate. Chop the chilli finely and sprinkle over the top. Shake over as much cayenne pepper as you desire. Drizzle over the olive oil and season with salt and pepper.

Ingredients – serves 2

½ bag of spinach
1 red chilli chopped
1 kiwi fruit
½ red onion
1tbsp pomegranate seeds
2 tsp lime rind
Juice of ½ lime

Method

Slice the spinach into shreds and place into a bowl. Squeeze over the juice from the lime and the flax oil – rub into the spinach leaves. Chop the chilli into small pieces, the onion into rings and the slice the kiwi into circles. Arrange all them attractively over the top. Sprinkle with the pomegranate seeds and the lime rind.

 

I have included oats in this smoothie as I personally love oats in my smoothies. The oats lend a certain creaminess to the drink...

Ingredients – Serves 2

1 cup strawberries
1 cup raspberries
1 cup blueberries
1 cup raw rolled oats (optional)
1 cup waterHoney
Method

Put everything except the honey into the blender and blend until smooth.Pour into your favourite glass and drizzle the honey over. Sit back and enjoy.

Notes

If you feel so inclined this smoothie does benefit from sieving as this removes all the seeds from the berries and makes it a much smoother drink. This is your preference though as it doesn’t alter the taste only the texture.

The smoothie works just as well though without the oats - the choice is yours. It is worth noting that shop bought oats are not raw as they are heated in processing and can go rancid quickly if not treated. However, you can source raw oats from raw living, if it is important for you to be completely raw.

 

This dish contains ingredients that if you are new to raw food you might be unfamiliar with. They can all be bought on-line. These ingredients give a certain magic to this sorbet which gives the dish its depth, sweetness and down right sexiness giving it the delights of tasting sinful (but really it isn’t as it is good for you but sshhh don’t tell!).


Ingredients – Serves 2 (at a push if you really want to share!! xxx)

50 ml water
1 cup frozen mango
½ cup raspberries – sieved to remove seeds
1 tbsp cacao nibs
1 dsp maca
1 dsp lucuma powder
½ tsp purple corn extract
Sprig of basil
Wedge of lime
Method

Toss everything into your blender and blend until thick and smooth. You might not need the water if you have a very powerful blender.Spoon into a dish, decorate with basil and wedge of lime.

 

Try the loaded mushrooms with the zesty salad as this compliments the earthiness of the mushrooms beautifully.

This dish is a very easy, straightforward dish to make which might not sound it from the recipe below.

Ingredients – Serves 2

2 large Portobello mushrooms
2 tbsp hemp oil
2 ripe tomatoes
10 black olives
2 tsp truffle oil
¼ cup hemp seeds soaked for 8h, rinsed and left to sprout for 1 day
½ cup almonds soaked overnight
½ tsp turmeric
1 tsp cumin seeds
Salt and pepper
Sprigs of thyme

Method
Brush the hemp oil into the white of the mushroom and sprinkle with salt. The mushrooms are very absorbent and suck the oil up very quickly. Add more oil if you feel it is necessary – you are aiming to soften the outer part of the mushroom. Put to one side for 30 minutes.

Thinly slice the tomato and layer over the mushroom. Season with a pinch of salt and pepper.Chop the olives finely and sprinkle over the tomatoes.Drizzle over the truffle oil.Sprinkle the hemp seeds over the tomato and olive layers.

In a food processor mix the almonds, turmeric, cumin seeds and a pinch of salt until you achieve a paste – make this as smooth or as rough as you like it or the texture your food processor is capable of doing!!This mix is your final layer: pack it onto the other layers on the mushrooms.Decorate with thyme.