Photos - World peace warriors

My beautiful home and brothers in the mountains of portugal... living in space ship domes. 

Lemon & Cranberry biscuits

(This recipe makes a huge batch so half it if you're looking to make a smaller quantity).

1 cup dates

Vanilla essence

1/2 lemon zest

1/2 lemon juice 

3tsp coconut oil

2 tsp agave 

1 cup almond flour

1//2 cup oat flour

1/2 cup oats

1/3cup cranberries

Pinch Himalayan Salt

Blend the dates with the coconut oil lemon zest, agave and lemon juice.

In a large bowl combine the blended mixture with the rest of the ingredients to form a dough.

Roll out to just under 3/4cm thickness and use a cookie cutter.

Place on a greesed or lined tray and dehydrate for 2 hoursor in the oven on 100.

You can also omit the cranberries for a pure lemon flavour.

Grape squishing - raw Ribina

I discovered these amazing grapes in my parents green house..

So my sister, niece and dad made raw ribina... The old fashioned way... squishing them between your toes.

The juice was very sweet. My dad as usual being the eccentric john cleese type of character that he is decided to drink it... quite gross really considering Laila and I hadn't even washed our feet but he will do anything to make us laugh. 

Singing in Camden

Little clip of Alex and I singing in Camden

http://youtu.be/sNTGiVkZ7dQ

I used to have all these beliefs around singing... "That People will think... that I think... that I'm really great..."if I sing.... and I felt I didn't want to put myself out there to be judged! But I realised... what does it matter what anyone thinks if it feels right and good and honest and connects me... If my heart sings when I sing I'm not going to suppress that... It's just a belief... It doesn't make it real... It's just a thought... 

When I first got to India I was so depressed the Ayurvedic dr I collapsed in front of prescribed singing along with (many) other things... That along with my friend Alex encouraging me I was able to find the little squeak of a voice inside. I would sit around campfires on the beach and just jam with beautiful people making music and sing whatever came to my head, about the trees,  clouds stars, connections, whatever... It was out there I realised the voice... and Music,  is a gift to uplift people, change the vibration... Whereas before I linked singing to a job, success, money, famous people... There was nothing in that belief that liberated me. Then once I accepted this... a shift happened within me... 

Singing opens my heart and throat chakra and connects me to creativity and expression.

Growing up I trained as a classical singer and then went onto attend The London School Of Musical Theatre. I loved singing but just went into shutdown with lack of self love and confidence to express my self, I never really sang after that apart from one acting job I did for this big  pharmaceutical company where I played a girl who had bipolar and was cured by this drug... She couldn't perform her songs she had written... The short film showed how she found her balance through medication (eeeeek!) and then after it had been played I had to come out onstage and perform this song to huge auditorium... Of course morally it was wrong but I wasn't living my truth then... I was blinded by the fact I was paid a ridiculous amount of money, flown out to Niece and got my ego stroked! I didn't realise the dichotomy 

I was putting my soul through.

So apart from that one job I struggled with my throat chakra for years with being able to speak my mind in social situations and being in relationships that stunted my ability to speak, I was the mouse in the corner in social groups.

I recently found my voice again after shutting it out... Finding the truth... Speaking it, singing it... and the opening effect it had on my life has been incredible.

Just SING! :)

Snickers

Snickers slice

A healthy no dairy, no sugar, no wheat, no gluten delicious treat to make any skeptic want to know more about a raw vegan way of life.

You MUST try this recipe!! Please trust me on this... 😋

Shortbread layer

Ingredients

1/2 cup oat flour 

1/3 agave

1/4 cup pine nuts

1 cup almond flour (ground almonds)

Once everything is combined press the 'nougat' into a cling film tray about 3/4 of a cm thickness. Place in the freezer.

Caramel and penut layer:

1 cup dates (soaked)

Pinch Himalayan salt

Half a scraped vanilla bean pod

2tbs coconut oil (melted)

1/2 cup Peanuts (sliced or chopped thin)

Except for the the peanuts, blend all the above ingredients together adding just a little of the water from the dates until a thick gooey caramel is formed. 

Finely slice the peanut and then stir them into the caramel.

 Caramel is my weakness... And having cut refined sugar sugar from my diet I think I've found the best alternative to gooey caramel sauce!

Spread the caramel layer onto the nougat  and place the whole thing back in the fridge to set.

Chocolate layer

I bought back a load of raw cacoa beans from Bali and used the nutribullet to grind them into a fine power.

Ingredients

1/2 cup coconut oil

1 cacao powder

1/3 carob powder 

4tbs agave

Stevia 

(This makes a little extra so save about 1/3 of this in the fridge for chocolate sauce ice cream topping).

Pour and spread with a spatulas the chocolate sauce on the nougat and caramel.

Sprinkle the chocolate with rough chopped almonds optional) then set back in the freezer.

I loveeeee these so much! The only issue I've found is that if you want to take them out to places or for your friends to try they tend to get a little gooey when they're out the fridge for more than an hour which makes them difficult to transport... but to have in the fridge at home is a dream treat.

Korma curry (raw vegan)

Creamy korma curry

Serves 4

(alternativly use a pre bought curry powder)

Ingredients

1/2 tsp ground pepper

1 tsp garamasala

2tsp turmeric

3 tsp coriander

2tsp cumin

1 tsp ginger

1 tsp chili

1/2 tsp cayenne

2 whole cardomon pods

1/2 clove

Pinch saffron

Pinch of stevia 

Grind all the above ingredients into a fine powder

Place the dry spices in a roasting pan and dehydrate for 1- 2 hours to let the aromas in infuse.

For the sauce

1 1/4 cup cashews

4 cups courgette 

1/4 cup white onion

1 clove garlic

1/2 lemon juice

Stevia or agave 

1/2 tsp Himalayan salt

1/3 cup water

30g raisins

3 dates

1 cup coconut milk

40g coconut dried

20g almond flour

Peel and remove the green skin from the courgettes then put just the white flesh and the above ingredients into a blender and blitz together to form the sauce.

Veggies

250g mushrooms

1 carrot (diced very small)

100g mange tout

2 courgettes

2 celery stalks

1/2 head of broccoli

25g raisins 

(If you want to you could also dehydrate some thick chunks of mushroom to give you a meaty bite and texture)

Chop up the veggies into small bite sized pieces - you  pretty much use whatever veggies you like... Providing they can be eaten raw. I wouldn't recommend tomatoes or cucumbers as they have a high water content and will make the creamy korma sauce too thin.

Then cut the raisins into 1/4s so the sweetness of them goes through with each mouthful.

Rice

Blitz up a head of cauliflower 

Asemble 

Put 2-3tsp of the curry powder into your sauce and blend it up well.

Mix the sauce in well with the veggies.

Serve on a plate with the rice, you can also sprinkle some sliced almonds over the top and some fresh coriander.

Raw Jaffa torte

Chocolaty orange Jaffa torte.

I stupidly didn't write down the quantities to this as was just having fun whilst making it and it turned out so good I wish I had. If I get enough requests or when I get round to making it again I will post the quantities needed for the recipe.

The base is made from pecans,dates , Himalayan salt, cacao powder, oat flour and carob.

The filling is made from home made raw caramelized orange peel, avocado, fresh zest of an orange and the juice, carob dates, cacao, and coconut oil.

Millionairs shortbread (Bagsu cake)

Millionaires shortbread

For some reason I found this being sold in dharmsala (India) under the alias of Bhagsu cake too?!

Perfect with a cup of tea in the afternoon. 

Shortbread layer

Ingredients

3/4 cup oat flour 

1/3 agave

1/4 cup ground pine nuts

1 cup ground almonds

In the nutribullet or vitamix pulse all the ingredients to form a dough.

Press into a baking tray and dehydrate for 1 hour. Leave to cool and then place in the freezer.

(As with all these recipes if you don't own a dehydrator use the oven on 100 but no higher or you will destroy all the nutrients).

Caramel layer

4 tbs coconut oil (melted)

2 cup of dates soaked in water

Pinch of Himalayan salt

1 scraped vanilla bean 

Blend the dates (water removed) with the salt vanilla and oil, add a little of the water if needed. Spread onto the shortbread and put back in the freezer.

Chocolate layer

1/2 cup coconut oil

1 1/3 cacao powder

4tbs agave

Stevia 

Melt the coconut oil and combine the ingredients then spread the chocolate onto the caramel layer. Place in the fridge to firm up.

Slice Into squares.

YUM!

Raweos (Oreos)

For my brothers at Rainbow city... Summon the sun to stay out or let's manifest a dehydrator when I return and these shall be yours next week. Xx

When I was making these my mum said "Melly! You can call them Raweos"...

 Apparently the original Oreo biscuits are actually vegan! but... full of harmful other ingredients and not raw.

Oreos / Raweos

Biscuit ingredients

1 1/2 cups (150g) pecans

1 cup (200g) dates

Himalayan salt

30g cacao

15g carob powder

1/2 tsp lucuma 

Stevia

1/3 cup (20g) ground oat bran

1tbs warm water

Grind the dates and nuts into a paste.

Add the rest of the ingredients and the warm water to make a dough.

Roll out in between cling film or greese proof paper to 1/2 cm thick and cut out roughly to 18-20 discs.

Dehydrate for 1 hr.

Cream

Ingredients

1/2 cup cashews

1/4 cup macadamias

2 tsp coconut oil

1tsp agave

2tbs warm water 

1 pod vanilla beans

Add everything except the water to the blender and then slowly add the water until a smooth consistency is formed.

Place in the fridge to harden a little as the coconut oil sets.

When the cookies are cooled and the cream is a little less liquid you can just assemble them like the well known favorite biscuit.

Don't put too much cream in the biscuit as the weight of the top one will make it splurge out the sides.

These are pretty incred!

Lasagne RAW

I was asked by Ashley from http://www.thirstysoul.ca to provide a couple of recipes for her 28 day coaching program and this lasagne (apart from being raw/vegan) is also a food combining dream... Just nuts and a huge varied selection of veggies prepared in different ways... 

Everything here will digest super easy and doesn't create any fermentation in the stomach... A beautiful delicious dish I know you will enjoy. 

I was inspired to create my own version of the lasagne after working in the Simply Rawgeous cafe with Pete at restfest. 

Serves 8 

Pasta layer 

This makes two layers

Ingredients 

2 medium courgettes

Simply peel the green outer layer and then set about making your pasta sheets... I used a cheese peeler to get thin "pasta".

Mince "meat" layer 

This makes 1 layer.

Ingredients

26 medium sized mushrooms

1/2 tsp cumin

1/2 tsp miso

1/2 tsp paprika

1/4 tsp sage

A pinch of Himalayan salt

Pulse all the ingredients together but just gently so that some of the smaller chunks of the mushroom are left intact to give it a meaty texture. 

Spread thinly onto your greesed tray or baking sheet and Dehydrate for 1 1/2 hours. The mushrooms will turn a nice dark brown colour. 

You then can use a fork to break up and drag through the mushrooms to make it into mince meat.

Cheese sauce

This makes 2 layers

Ingredients

2 cups cashews

2tbs pine nuts

1/2 cup hemp seeds

1 yellow pepper

1/2 lemon juice

1 tsp probiotic powder

2 tsp thyme

2 tsp parsley

Pinch Himalayan salt

6-8 tbs of water

Blend all the ingredients together until completely smooth. Add the water bit by bit until the desired consistency is formed. It should be fairly thick.

Spinach

This makes 2 layers

Ingredients 

1 bag spinach leaves washed and dried

1 tbs olive oil 

Pinch Himalayan salt

2 1/2 tbs dried oregano

Massage the ingredients together and set aside to marinate.

Peppers

This makes 2 layers

Ingredients

2 Red peppers

2 yellow bell peppers 

You can use orange peppers too if you like for even more vibrancy and colour however please refrain from using green peppers as these are actually underripe red bell peppers.

Simply slice the peppers very thinly.

Marinara sauce

This makes 2 layers

1 tsp paprika

1 clove of garlic

2 cups sundried tomato

2 cups fresh tomato

1/2 a small red onion 

4 olives

1 tsp lemon juice

Ping of Himalayan salt

 

Blend everything together and set aside.

NB. Because of the water content in the tomatoes you will find that when the dish is assembled the juices collect at the bottom of the dish. I drain this off and drink it like soup just before serving as the flavor is too beautiful and intense to throw away but  you can also lightly strain the tomato marina before asembeling the layers but you will loose some of the flavor.

Assembling...

1. Layer of courgette pasta

2. Layer of cheese sauce 1 1/2cm thick

3. Layer of mixed peppers

4. Layer of mince 'meat' mushroom 

5. Layer of spinach

6. Layer of marinara sauce 

7. Courgrtte

8. Peppers

9. Cheese (grind some black pepper over this layer).

10. Spinach 

11. Tomato 

Finished! 

You can also freeze this lasagne and defrost it as and when you want it.