Simple Raw Lasagne:raw lasagne
1 large zucchini
1 large heirloom tomato
6 basil leaves
1 tablespoon olive oil
pinch sea salt
For the Pesto:
1 cup pistachios
3/4 cup fresh basil, tightly packed
1/4 cup spinach, tightly packed
1/4 to 1/3 cup olive oil
1/2 teaspoon sea salt
pinch ground pepper
small garlic clove (optional)
For the Ricotta:
1 cup soaked cashews or macadamia nuts
2 tablespoons nutritional yeast
1 tablespoon olive oil
1/4 shallot, minced
1 tablespoon parsley, minced
Cut the zucchini in half then cut the ends off. Cut into very thin slices but not so thin that it can’t hold up. Lay on parchment paper, drizzle with olive oil and sea salt and let marinate.
Slice the tomato into at leas 6 slices. Dust with a bit of salt and set aside.
For the pesto, combine all ingredients in a food processor. Once the mixture is combined well place into a glass bowl and set aside.
For the ricotta, combine all ingredients in the processor. If you need a bit more moisture, use water. Blend well until fairly smooth then set aside.
Start with three of your zucchini slices and lay them flat on a plate, overlapping just a bit. Then put on a slice of tomato, top with a basil leaf, a dab of pesto and a dab of ricotta. Repeat again starting with the zucchini. Do this three times then top with sauces and a nice sprig of basil.
Raw Zucchini Fettuccini:
Tools: Blender, spiraliser or peeler
3 medium sized zucchinis 
1/2 cup cherry tomatoes-cut in half
1 carrot-peeled
1/2 capsicum-thinly sliced
handful baby spinach leaves
handful of fresh basil, coriander, mint leaves
handful pinenuts
½ a large avocado
squeeze of lemon juice
sea salt, cracked pepper 
1 cup raw pesto 
Turn the zucchini into “spaghetti” using the spiraliser. If you don’t have a spiraliser you can use a vegetable peeler to create the “pasta”. Place into bowls and top with all other ingredients and mix thoroughly. Top with pinenuts and dig in! Other sauce options include tomato, mushroom, or tahini.
Herb Nut Loaf:
Ingredients: Serves 4 to 6
2/3 cup almonds (soaked for 8 hrs)
1 ¼ cups flaxseeds
1/2 cup pepitas (soaked for 6 hrs)
handful finely chopped fresh rosemary
1 cup grated carrots
1/2 tsp Celtic sea salt (to taste)
1/2 tsp cracked pepper
Dash of wheat free tamari or nama shoyu
1 tablespoon lemon juice
1 small handful of parsley, onion and/or garlic chives
Grind flaxseed to a meal in a coffee grinder or suitable blender.
Process almonds and pepitas in blender then mix in flax meal, lemon juice, sea salt, carrots, rosemary, parsley and chives and process until you obtain a wet but firm consistency.
Form mixture into a loaf or place it in a suitable mould. Let it stand in the fridge for 3 to 4 hours for flavours to blend. Serve with rocket and walnut salad or steamed veggies.

Kiwi & Avocado Smoothie:
Toss in a high speed blender and blend well:
2 cups of water
2 kiwifruit
1/4 cup of banana
1 mango
3 cups of kale
1 avocado

Totally Green Smoothie: 
Blend well:
1 avocado
1 large cucumber
2 cups spinach
2 large leaves collard greens
2 leaves black kale
3 lemons, juice only
11/2 cups water

Banana, Apple, Kale Smoothie:
Blend all ingredients in a high-speed blender.
1 small banana
1 small apple
4 leaves of organic kale, finely chopped
½ cup berries (fresh or frozen)
1/2 cup water
1 tablespoon chia seeds or flaxseeds

Berry Blast:
1 cup raspberries
1 cup blueberries
3 big handfuls of baby spinach
2 cups of water
1 apple
Blend together the apples, raspberries, blueberries and water for 30 seconds. Add the baby spinach and blend until smooth.
Berry Porridge:
1 cup oats/quinoa/ buckwheat/millet
1 cup of raspberries, cherries and blueberries
¼ cup almonds
¼ cup hazelnuts
Soak grains and nuts then blend all in food processor

Banana Porridge:
1½ cups oats/quinoa/ buckwheat/millet
1 banana
slice of ginger
4-5 dried apricots
3 tbsp raisins
2 tsp honey (optional)
Soak grains and nuts then blend all together in food processor

Exotic Bircher Muesli:              
½ cup rolled oats/spelt flakes/brown rice flakes/puffed corn
½ cup barley (soaked over night)
½ cup dark figs, apricots
½ cup dried mango
½ cup pecan nuts/hazelnuts/almonds/walnuts
½ cup sunflower and pumpkin seeds
1 orange
½ pear
1/2 apple
Mix all together and stir through fruit juice or natural yoghurt

Garden Tahini Rolls:
Wrap: 1 tray Zucchini-Flax Wraps (see recipe below)
½ cup Tahini cheese
2 medium zucchini, julienned
1 carrot, grated
2 red capsicums, thinly sliced
4 kale leaves, cut into strips
Cut 1 tray of Zucchini-Flax wraps into 2 equal rectangular pieces. Spread ¼ cup Tahini Cheese on each, leave 5cm uncovered at top. Layer veggies on top of each other, leaving about 1cm at the bottom of each wrap. Roll tightly into long roll then cut each roll into 8 pieces. 
Tahini Cheese:
500g raw ground sesame tahini
2 cups lemon juice
2 cloves garlic
¼ cup de-stemmed coriander
1/8 cup chopped shallots
1 tsp sea salt
Blend all ingreds except tahini in food processor until lightly mixed. Pour in tahini from top of processor while it’s running until mixture thickens-keep it brief otherwise mixture will become too thick.
Red Capsicum Puree: 
6 red capsicums
180 ml cold-pressed extra virgin olive oil
1 tsp sea salt
2 cloves garlic
Add 1 tsp cayenne pepper for a spicier blend.
Blend until thick puree forms

Thai Spring Rolls:
Wrap: 1 tray Thai Coconut Wraps (see recipe below) or Rice Paper wraps
1 cup shredded carrots
2 thinly sliced red capsicums
1 cup shredded green paw paw
2 avocados
1 cucumber, julienned
1 zucchini, julienned
Lay out wraps and layer fresh veggies inside each wrap leaving 5cm at the bottom. Roll tightly and stack on platter. Serve with satay sauce or red capsicum puree (recipe above).
Thai Coconut Wraps: 
4 cups young Thai coconut flesh
2 cups water
1 tsp Agave nectar
2 Tblsp psyllium husks or chia seeds
Black sesame seeds
Blend coconut, water and agave in blender then when thick and creamy, add psyllium husks/chia seeds. Blend until mixture congeals then spread thinly over 4 covered dehydrator trays. Sprinkle with sesame seeds and dehydrate at 43°C for 6 hours until wraps are dry, yet pliable.

Zucchini Rolls:
Roll: 2 zucchinis                                         
1 avocado, cut lengthwise into 8 slices per half 
1 red capsicum, cut lengthwise
1 1/2 cups shredded beetroot or carrots
1 Roma tomato, cut thinly
1 cup spinach leaves
2 shallots, finely chopped
¼ cup Tahini Cheese
Slice ends off zucchini then slice zucchini lengthwise on a mandoline set at 2.5mm. Line up 3 pieces of zucchini next to one another, overlapping by 5mm. In the middle of each zucchini layer veggies across then add 3 tablespoons of Tahini cheese (recipe above) per roll. Roll zucchini tightly around veggies then sprinkle with cayenne pepper.
Raw Chocolate Cheesecake:
For the crust:
2 cup raw pecans
2 tablespoons coconut oil
1/4 cup cacao powder
1/4 cup pure maple syrup
1/8 teaspoon fine sea salt
For the filling:
2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
1/2 cup cacao powder
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted
Prepare the crust by placing the pecans in a food processor and grind them into a fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

Triple Berry Choc Nut Slab:
3/4 cup raw cacao powder
1/2 cup coconut oil
4 Tbsp dark raw agave
pinch himalayan crystal salt
1 tsp organic vanilla extract
few drops stevia
1 Tbsp cacao butter (optional)
1/2 cup chopped raw almonds (reserve 1Tbsp for topping)
2 Tbsp chopped inca berries (reserve a few for topping)
2 Tbsp chopped goji berries (reserve a few for topping)
2 Tbsp freeze dried raspberries (reserve a few for topping)
2 Tbsp freeze dried blueberries (reserve a few for topping)
Over a double boiler on low heat, melt cacao powder, coconut oil, cacao butter, agave, salt, vanilla extract. Adjust to taste and add a few drops of stevia if desired. Stir in chopped almonds and all the berries. Stir to combine. Pour onto a baking paper lined tray and shape into a slab. Crumble over top the left over nuts and berries. Place in freezer and allow to set at least 30 minutes-2 hours. When frozen break into chunks then devour!

Raw Spirulina Balls:
Ingredients: Makes 12 
1/2 cup cashews (soaked)
1/2 cup almonds (soaked)
1 cup dates (soaked)
1-2 Tbsp spirulina powder
1/2 cup shredded coconut
Process the cashews and almonds in a food processor until very fine. Add dates then spirulina and process until thoroughly mixed. Make into small balls then roll them in the coconut. Store extras in freezer and defrost 30 minutes before eating.

Raw Carrot Muffins with ‘Cream Cheese’ Icing:
1 cup walnuts (not soaked)
1 cup dates
2 cups grated carrots (use cheesecloth or paper towels to remove as much moisture as possible)
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg
pinch sea salt
3/4 cup raisins
Cream Cheese Frosting
1 cup cashews, soaked
6 pitted dates, soaked
pinch sea salt
1 tsp lemon juice
filtered water
few drops stevia (optional)
chopped walnuts
Process the dates and walnuts in a food processor. Add grated carrots and spices. Process till the mix has taken the form of a smooth ‘dough’. Add raisins and pulse to combine. Put the dough into six muffin tins and refrigerate for about an hour.
For the frosting, rinse cashews and dates then place in food processor with salt and lemon. Process until the mixture is pasty and well combined. Add just enough water as the motor is running to get the frosting consistency you want.
Remove the muffins from the fridge, top with icing and sprinkle with chopped walnuts.

Raw Blackberry Cheesecake Bars:
1 1/2 cups walnuts
1 cup pitted dates
1/4 teaspoon sea salt, divided in half
1 cup blackberries
1 cup cashews, soaked then drained
1/2 cup coconut oil
1/3 cup maple syrup
To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse until crumbled. Press the mixture into a small baking pan or casserole dish that has been lightly greased with olive or coconut oil then place in freezer.
To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor until smooth. Pour mixture over the bottom layer and smooth out evenly. Chill in the fridge for at least three hours. Cut into bar shapes and serve with fresh berries and coconut yoghurt.