sharing raw, vegan recipes and advice
This dessert is made without avocado, nuts or coconut unlike most desserts! It's easy, chocately and creamy. I hope you enjoy it as much as i did!
It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way. Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather unelegant apperance. It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavour but a little more nutty. With the fennel, lemon and celeriac, this whole dish is very high in vitamin C. Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K. Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavour. Yum.
This smoothie tastes amazing! I love this recipe because it is very simple to make and doesn't require a lot of ingredients like some other green smoothie recipes I've seen.
Here's a recipe for chocolate fudge sauce that's super super easy. It's a recipe based on a simple ratio (yay! math is fun!):
This is a fantastic fresh summer breakfast.
I have prepared it with peeled and shredded apples as well but I think the best combo is the peach-grapefruit-banana.
For a kick pour a tablespoon of Udo's oil on top of each portion - in this case I would suggest to skip the coconut / palm oil otherwise it will be too heavy.
