Monthly Archives: December 2015

Recipe – Cauliflower and Raspberry Cheesecake

Base: 3/4 Cup raw, unsalted Cashews, 1 Cup additive-free Shredded Coconut, 1/4 Teaspoon Stevia powder, 1/4 Cup freshly squeezed lemon juice, 1 tablespoon melted Coconut Butter.

Filling: 2 Cups raw, unsalted Cashews, 1/2 Cup Coconut Butter, 1-1/2 Cups cooked Cauliflower (about 1 small Head), 1 Cup frozen Raspberries, 1 Teaspoon alcohol-free Vanilla Extract, 1 Tablespoon freshly-squeezed Lemon Juice, 1 Tablespoon Rice Malt syrup (or 1/4 Teaspoon Stevia powder), 1/3 Cup additive – free Coconut Milk, 1/2 Cup fresh Raspberries for decorating.

Place the 3/4 Cup Cashews in a bowl, cover with filtered water and soak for 2 hours. Drain
Then place the soaked cashews and shredded coconut in a food processor and blend until Finely Chopped.
Transfer to a large bowl and stir in the remaining Base ingredients.
Turn Out onto a work surface and roll into a dough.
Press the dough evenly into the base of a 16cm cake tin and freeze for 30 minutes.

Combine all ingredients (Except the Fresh raspberries) in a food processor and blend.
*Remove the base from the freezer, pour in the filling. Return to the Freezer for 30 more minutes (or place in fridge section for 1 hour) until set.

Top with Fresh raspberries, cut into pieces and serve.

Recipe – Tangy Chickpea Salad

250g Chickpeas (soaked or canned)
4 Tomatoes
2 sticks Celery
1 red Onion
250g Corn fresh or canned
1 Red Capsicum
1 Avocado

2 tbsp Apple cider vinegar
1 tbsp Olive oil
Juice of 1 Lemon juice
1 tbsp Agave
2 cloves minced Garlic
1 fresh Chili finely chopped
Celtic Sea Salt & cracked pepper to taste

Finely chop all the salad ingredients, place into a salad bowel with the chickpeas and corn
Place all the dressing ingredients in a jar or bottle and shake well, pour over the salad and serve over cooked brown rice or with your favorite meal.

*You might like to adjust the dressing quantities to suit your personal taste.

Recipe – Asparagus And Rice/Indian Style

300g Basmati Rice, 25g Margarine (or other Vegan substitute), 1 Large Onion, 1 Largish bunch Asparagus (cut into 2cm pieces), 1 Bay Leaf, 3 Cardamom Pods, 1 Small Cinnamon Stick, 1 Teaspoon Ground Turmeric, 3 Tablespoons medium-hot Curry Paste, Handful Raisins, 2 handfuls Baby Spinach Leaves, 850 Ml Vegetable stock, 25g Flaked Almonds-toasted, Big handful Chopped Coriander.
Use a saucepan with a tight fitting Lid.

Soak rice in warm water for 5 minutes, rinse and drain.
Heat Margarine (or Substitute) in saucepan and cook onion, asparagus, bay leaf and whole spices for 7 minutes.
Add turmeric, curry paste, and cook for further 2-3 minutes.
Add rice, raisins and spinach, stir and cook for further 3-4 minutes.
Add stock, bring to boil.
Cover with tight fitting lid, lower heat, cook for 10 minutes.
Turn heat off (Without lifting Lid) and leave to sit for 15 minutes.
Stir in half the almonds and coriander.
Scatter remaining almonds and coriander over served dishes.


There are several colours in the capsicum family and they are generally available all year. They are brimming with Vitamin C and beta-carotene and can be quite sweet enough to be eaten like an apple as well as their uses in salads and stir-frys etc.

Capsicums are a powerful defence against free radicals, hence they have been reported to assist with protection from strokes, heart attacks and cancer, reasons included being due to their high content of B6 and Folic Acid, which reduce levels of homocysteine within the cells of the body. They also contain Lycopene which is said to protect against cancer of the pancreas.

Capsicums stuffed with a tasty/spicy cooked rice blend (especially Brown Rice) and baked is a yummy dish or addition to a meal. Add colour to a crunchy cucumber salad with an assortment of red, green and yellow capsicum. Make a simple Arrabiata Sauce by adding capsicums and a little chilli to a basic tomato sauce for a scrummy Pasta dish.