The Best Raw Chocolate Fudge

Decadent, sweet and full of the good stuff, you will find it very hard to believe that this isn't naughty!

Use the very best ingredients you can find, and watch these disappear...

Ingredients:

1/2 cup extra virgin coconut oil
1/4 cup raw cashew nut butter (or 1/2 cup raw cashews, soaked overnight, then drained and rinsed)
1/3 cup raw cacao powder
1/2 cup coconut syrup (or maple syrup is equally good)
1 tbsp pure vanilla extract
pinch of sea salt
1/2 cup of raw walnuts, chopped


Method:

Beat the coconut oil and cashew nut butter together, then add the sifted cacao powder and beat until well combined.
Add the coconut syrup, vanilla and salt and beat till smooth and creamy - it should start to thicken a little.
Stir in the walnuts.
Pour into a loaf tin lined with baking paper and smooth out the mixture. Freeze for an hour or until solid, then cut into squares with a hot knife and place them back into the fridge. Enjoy! x

Creamy Mexican Dressing

I love salads. Literally. Love.

So I am always looking for fresh ideas to keep my salads interesting. Lately I've been a little obsessed with fresh coriander, so I use it in a lot of my cooking (particularly in my salads) and especially in my Mexican Salsa Salad.

But this isn't a salad recipe. This is the recipe for the cracker dressing I whizzed up last night... tell me what you think.

Ingredients:

1 ripe avocado
1 red chilli (I kept the seeds in for extra heat)
1 lime, juiced
2 tbsp extra virgin olive oil
1-2 cloves garlic
2 tbsp apple cider vinegar
1/2 bunch fresh coriander
1 tsp ground cumin
1 tsp agave or honey
pinch of salt




Method:

Blend all ingredients in a food processor or blender till creamy, then dollop onto a Mexican-inspired salad or enjoy with corn chips.

Spicy Red Lentil Dhal

I've been making this dish for many years, and I thought it was about time that I blogged it. It's an adaptation from a book I bought when I was doing my yoga teaching studies, called "The Practical Encyclopedia of Whole Foods" by Nicola Graimes. Not only is it one of my favourite vegetarian dishes, it is also one of the tastiest.

Ingredients:

2 tbsp coconut oil (or olive oil)
1 large onion, chopped
3 garlic cloves, finely chopped
1 large carrot. diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
2.5cm piece fresh root ginger, grated
2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp garam masala
1 cup split red lentils
400ml/ 1 2/3  cups water
400ml/ 1 2/3 cups coconut milk
4 large tomatoes, chopped
juice of 2 limes
4 tbsp chopped coriander
1/4 cup flaked almonds, toasted (to serve)

Method:

Heat the oil in  a large saucepan. Fry the onions for about 5 mins or until softened. Add the garlic, carrot, cumin, mustard seeds and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens slightly.
Stir in the ground turmeric, chilli powder and garam masala, and cook for 1 minute or until the flavours begin to mingle, stirring to prevent the spices from burning.
Add the lentils, water, coconut milk and tomatoes, and season well. Bring to the boil, then reduce the heat and simmer (covered) for about 45 minutes, stirring occasionally to prevent the lentils from sticking.
Stir in the lime juice and about 3 tbsp of the fresh coriander, then check the seasoning. Cook for a further 15 minutes until the lentils soften and become tender. To serve, sprinkle with the remaining coriander and the flaked almonds.
Serve with naan bread or brown rice, depending on your preference.
Enjoy x