VEGAN RAW MEXICAN BUDDHA BOWL
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VEGAN RAW MEXICAN BUDDHA BOWL 

INGREDIENTS:

SOUR ‘CREAM’

  • 150g raw cashews soaked for 4 hours or overnight 

  • 1 lemon juiced

  • 1tbs nutritional yeast

  • 1/2 cup water



    TACO ‘MEAT’

  • 200g raw walnuts 

  • 8/10 sun dried tomatoes(little of the oil too)

  • 2 large garlic cloves(minced)

  • 1 red chilli(deseeded and chopped)

  • 1tsp cumin

  • 1tsp smoked paprika 

  • 1tbs liquid smoke

  • 2tbs tamari or coconut aminos 

  • 2 medjool dates

  • 1/4 cup water(or a little more if needed)



    FOR GARNISH/SERVING

  • small bunch coriander 

  • 2 large carrots sliced into ribbons 

  • 1 avocado halved and sliced 

  • 2 vine tomatoes 

  • 1 red bell pepper 

  • alfalfa shoots

  • sprouting sunflower seeds

  • rocket leaves

  • 1 small cauliflower, trimmed of outer leaves


    INSTRUCTIONS:

  • Drain and rinse cashews and add them to a Vitamix or other high-speed blender with the remaining sour ‘cream’ ingredients..... mix on full power until smooth consistency is achieved.

  • Add ingredients for taco meat into a food processor altogether and pulse until broken down and incorporated(some large chunks are OK)

  • Taste and adjust to your liking adding more seasoning, sweetness, garlic, chilli or zing!!!!
    Cut Cauliflower into large chunks and pulse in a food processor until broken down and rice-like

  • Serve cauliflower rice with taco meat, sour cream and accompanying ingredients 

 

Nafia Harding
Raw Chocolate Orange Cheesecake
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RAW CHOCOLATE ORANGE CHEESECAKE

BASE CRUST:

  • 1.5 cups almonds

  • 0.5 cups gf oats

  • 1.5 cups medjool dates

  • 3-4tbs melted coconut oil

  • 1 tsp reishi mushroom powder

    FILLING:

  • 300 grams raw cashews(soaked for 4 hours or over overnight)

  • 1 lemon juiced

  • Pinch sea salt

  • 1 whole orange, quartered and pips removed

  • 1 tsp white miso

  • 1/2-3/4 cup maple syrup(depending on your taste)

  • 5 drops orange essential oils

  • 200ml almond milk(or other non dairy milk)

  • 150ml melted coconut oil 

  • 30ml cacao butter, melted

  • 3 tbs cacao powder


    TOPPINGS:

  • Pine pollen

  • Cacao nibs

  • Desiccated coconut

  • Mixed nuts

  • Edible flowers 

  • Dried orange segments


    INSTRUCTIONS:

  • Add the almonds and oats to your blender and ground until a coarse flour is achieved.

  • Mix in the mushroom powder, if using.

  • Add the dates and pulse until mixed and a smooth dough forms whilst the motor is running on your blender, add the coconut oil until its all incorporated.

  • Line the tin with baking parchment and empty base mixture into tin.
    press and pack down mixture firmly, then place in the fridge until you prepare the filling.

    FILLING

  • Blend together all filling ingredients,  except the coconut oil and butter in a high speed blender, until smooth 

  • Add the oil and butter slowly whilst the blender is still running.

  • Add filling mixture to base in tin

  • Add toppings of your choice and get creative decorating 

  • freeze for 3 hours or refrigerate overnight 

  • If freezing,  remove from  freezer 2 hrs before needed and defrost at room temperature.

Nafia Harding
RAW TORTILLA WRAPS
raw tortilla wraps

INGREDIENTS FOR WRAPS (MAKES 6)

  • 90 g whole golden flaxseed(ground)
  • 4 medium carrots peeled
  • 1red bell pepper deseeded
  • Handful of spinach
  • Three medium vine tomatoes
  • 1/4 teaspoon chilli flakes
  • 3 teaspoon mixed dry herbs
  • 20 g psyllium husks
  • 450 mll filtered water
  • Juice of 1/2 a lemon
  • 1 garlic clove
  • 1/2 teaspoon Himalayan salt

METHOD

  • Process the flaxseed into flour in your blender or grinder. Blend the rest of the ingredients in a high speed blender until very smooth, adding more water as you need. If the mixture becomes too liquid just add a little more psyllium or flaxseed powder to thicken it up. The consistency should be that of pancake mixture.
  • Spread the batter evenly onto dehydrator sheets approximately 4 mm thick. Dehydrate at 45° C for about 4 hours, or until the wrap is firm enough for you to peel away from the sheets and flip over. Continue to dehydrate for around another two hours.
  • The wraps should be completely dry but not crisp in any areas. The finished wrap should be firm but still pliable and flexible.
  • You can store your wraps in an airtight container for up to 2 to 3 weeks. Placing them in the fridge also helps to get rid of some of the brittleness from over-drying which often happens around the edges of the wrap.

You can fill your wrap with all of your favourite vegetables and salads. Try some nut cheese, sauerkraut, avocado, raw pesto, live sprouting seeds…….. the list is endless!!

 

 

Nafia Harding
NUT-FREE MANGO & GOJI MOUSSE RAW VEGAN CAKE
mango raw vegan cake

BASE

  • 45 g desiccated coconut
  • 110 g sprouted dehydrated buckwheat
  • 70 g gluten-free porridge oats
  • 120 g medjool dates
  • 50 g goji berries
  • 3 tablespoons melted cold-pressed coconut oil

MANGO MOUSSE

  • 750 g fresh ripe mango
  • 130 g raw agave/raw honey (or sweetener of your choice)
  • 130 ml lemon juice
  • Juice of 1 lime
  • Pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 270 ml melted cold-pressed coconut oil
  • 3 tablespoons melted cacao butter

METHOD

  • First line a 20 cm cake tin with plastic wrap or grease proof paper.
  • In your food processor add the coconut, the buckwheat, the oats and process into flour. Add the dates and berries and blend to a fine couscous like consistency. Finally, add the melted coconut oil and pulse for a few seconds until well incorporated.
  • Press this mixture into the base of your prepared tin and put into the fridge while you make the moose filling.
  • In a high speed blender, blend the mango, sweetener, lemon juice, lime juice, sea salt and vanilla until smooth. Then add the coconut oil, cacao butter and blend for a further 10 to 15 seconds. Be sure to stick to this time otherwise you could over-process.
  • Pour this mixture over the top of the base. Either refrigerate overnight or freeze for 2 to 3 hours until set.
  • You can decorate with either fresh mango slices, berries, nuts and seeds, again the list is endless!!!!!!!!!

Your cake will be good in the fridge for up to 4 to 5 days or for a few weeks in the freezer.

Nafia Harding