Raw Chocolate Mousse Recipe

Raw Chocolate Mousse Recipe (for 2 people)

Raw cacao

Cashew nuts (optional)

Ripe avocado

Agave syrup

Coconut oil

Melt 3 table spoons of coconut oil on a very LOW heat.  Put into a magi-mix with a whole avocado and a small handful of cashew nuts (if you have a nut allergy you can leave out the cashews but only put 2 table spoons of coconut oil) and blend until no lumps and very smooth. Then put this into a bowl and add 2.5 heaped scoops of cacao powder into the mixture and mix up until blended in.  Then add 1 table spoon of agave syrup.  Taste the mixture and add more agave to sweeten more to taste.

Put into 2 ramekins and put in the fridge for an hour to let set.  Then serve as a delicious superfood hit of anti-oxidants.

Scrummy Humous

It is so easy and quick to make this humous and it will wow the crowds at a dinner party!

1 tin of chick peas
1 lemon
Tahini
olive oil
1 clove of garlic
pinch of fresh coriander

In a magi-mix put the can of chick peas (no water) squeeze the juice of the lemon, 1 table spoon of tahini, 2 table spoons of olive oil, 3 table spoons of water, the garlic and coriander (you don't have to use this - you could also try mint - it is delish!)

And blend... if it is too think just as a small amount more of water.  - only add a little at a time.  If you make it too runny you just need to add more chick peas!

Serve in a bowl and sprinkle a few chick peas on the top for decoration.

ENJOY!

Green Curry

Green Curry

Ingredients: 

2 carrots chopped

1/2 head of broccoli chopped

1 fennel chopped

1/2 handful of green beans chopped

1/2 aubergine chopped

1/2 red onion chopped

2 cloves of garlic chopped

1 large handful of fresh corriander chopped

2 tins of coconut milk

1 red chili (about half an inch, add more to taste) chopped 

fresh ginger - table spoon chopped

Thai green curry paste 

olive oil

himalayan salt

craked black pepper

(optional prawns, chicken)

In a wok put some olive oil in the bottom on a high heat and add the red onion, ginger and garlic.  Leave to simmer for 2 mins and then add a splash of water.  (if you were to use chicken add this now and cook for 4 mins before adding the veg) Add the 'hard' veg first - carrots for 5 mins then the fennel and 1/4 of the chopped fresh coriander.  Leave to simmer for 5 mins constantly stirring then add 1 tin of coconut milk and 1 table spoon of the green curry paste and stir.  leave for a further  5 mins then add the green beans, aubergine and broccoli heads.  then add half a tin more of coconut milk but all of the cream and 1/2 table spoon of the curry paste.  leave to simmer and stir. (at this point you would add the prawns) Add another 1/4 of the coriander and the chopped chili and a pinch of himalayan salt and pepper to taste leave for a further 5 mins and then serve with brown rice and add the fresh coriander as a garnish.    

Tips: if its to watery then add more of the coconut cream (not the milk) if you add more of this you will need to add more curry paste.  

Enjoy! 

Delicious alkalising high protein green salad.

Green broccoli salad with bulgar lentils

Cook lentils for 40 mins then leave to cool or run under cold water.
In a bowl put a mixture of spinach and rocket salad sprinkle on top some crushed pumpkin seeds and flack seeds. In a separate bowl add to your cooled lentils a pinch of Malden sea salt olive oil and some ground cumin and mix together with half a lemon.  Add this to the salad and mix in.  Finely chop some broccoli add add this to the salad. The add the best dressing in the world! To make this add 5 table spoons of olive oil 1 table spoon of balsamic, 2 table spoons of tamari and a couple of drops of sesame seed oil and mix together and enjoy!