Recipes for menu 1

Here are a few recipes to tempt you. All recipes are uncooked and therefore much less toxic to your body. Love yourself enough to try them!

Sweet beet soup

1 beetroot
3 strawberries
1 tomato
2 cups of water
5 spring onions

Chop all solid ingredients and blend with the water. If you like, you can strain it and add some of the pulp back in to get the consistency you like. Swirl in a generous helping of Macadamia cream.

Macadamia cream

Add this to soups, dressings or smoothies as and when desired. It also is good served on top of your mid-day fruit.Make enough for 2 days and stir if needed before use.

10 macadamia nuts
1 orange, juiced
4 normal or 2 medjool dates, stoned

Add all ingredients to a coffee mill and blend until totally smooth. This might take several goes depending on the power of your mill.

Walnut stuffed peppers

This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing. Serves 4.

8 red peppers
4 cups of walnuts, shelled
4 sundried tomatoes, soaked in water for 2-6 hours
2 small red onions
2 courgettes

De-seed, stalk and chop 4 of the peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process. If you have a champion juicer, use that. If you don't have one, then process the mixture until it's a pâté -like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish.

Finely chop the onion and mix this into the pâté, but don't blend it. Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate. Spiral slice the courgette and put equal amounts around the peppers. Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette.

Variation

You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.

Raspberry and physalis dream

The pungent, musky flavour of physalis, make this a very sexy pudding. Serves 4

20 brazil nuts, soaked
60 raspberries
30 physalis
3 medjool dates, stoned
1 inch of vanilla pod
Quarter of an avocado

In your coffee mill, blend 15 of the brazils with the avocado, dates and vanilla pod. Add water if you need to. It should resemble a very thick cream. Set aside.

Remove the paper from 26 of the physalis. With a hand blender, blend the remaining brazils with the 20 of the raspberries and 26 of the physalis.

Using 4 serving glasses, put equal amounts of the fruit mixture in the bottom. Then add equal amounts of the cream. Finally, add equal amounts of whole raspberries and 1 physalis with the paper wings spread out.

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