Outrageously Healthy

1 Cup nut pulp (*See notes below)                                                                                                                                                                         1/2 cup raw nut or seed butter of choice – Tahini is great.
1/4 cup raw cacao powder
1/4 cup raw agave
1 tsp. vanilla extract
Pinch of sea salt                                                                                                                                                                                                                 Shredded coconut for coating balls and/or raw cacao powder can be used

Place all ingredients (apart from coconut) in a bowl and mix well. Then pop the bowl in the fridge until firm.  Place coconut and/or raw cacao powder into small bowls and rollthe trufflemixture into small Read more…

(yeilds 18 bars (2.5cm wide by 10 cms long)

Ingredients

• 3 cups of almonds (soaked and grownd to a fine meal)
• 3/4 cup unrefined coconut oil or 3/4 cup pitted dates soacked by just covering with hot water for 10 minutes)
• 1/2 cup cashew butter (see recipe for Nut Butter)
• 1 cup cococnut or sunflower seeds or peptia seeds
• 3/4 cup currants
• 2 tspn vanilla
• 4 tablespoons chia seeds   (soak in water for a short while they will become glutenous and Read more…

Yeilds 2.5 cups

Ingredients

• 2 cups of sprouted Chickpeas (see instructions on this site)
• 1/2 cup of extra virgin cold pressed oilive oil
• 1tspn flax oil (optional)
• 4 cloves of raw garlic
• 1 lemon juiced
• 1 tsp Celtic sea salt
• 1 tbsp white miso
• 1 tbsp raw tahini
• 21/2 tbsn raw cashew butter (see nut butter recipe on this site)
• 3tbspns water from soaked dates (or filtered water)
• paprika to garnish

Directions:

1. Place all ingredients, except paprika, in food processor Read more…

Yeild: 16 crackers

Ingredients

• 11/2 cups golden flaxseed (linseed) or Chia Seeds
• 21/2 cups filtered water
• 1tsp wakame, soaked or 1/2 tsp salt
• 2 tbsn maple syrup
• 11/2 tsp chillie powder
• 1/2 tspn garam masala
• 1/2 tspn ceyene pepper
• 1/2 tsp minced onion
• 1/2 tspn minced garlic
• 2 tbsp unhulled sesame seeds or pepita seeds

Directions

1. Combine the flaxseed and water in bowl and soak  for 6-8 hours
2. Combine all ingredients in a food processor and blend until smooth
3. Using Read more…

Yeild: serves 4, 1 cup each

Ingredients

• 1 cup wild rice, soaked until some are split*
• 2 cups mince parsley
• 1 cup grated beetroot
• 1/4 cup finely sliced mint
• 2 tablespoons dried currants
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp ginger juice
• 1 tbsn seeded mustard
• 1 tbsn tamari
• pinch celtic salt

Directions

1. Toss drained rice, parsley, beetroot, mint, and currants together
2. Whisk pilive oil and remaining ingredients together to create the dressing
3. Toss dressing through salad Read more…

yeild: 21/2 cups

Ingredients

• 2 cups cashews, soaked 4-6 hours and drained
• pinch of probiotic powder
• pinch celtic sea salt
• 1/4 cup filtered water or vegetable soak liquid

Directions

1. Add drained cashews, pro-biotic powder and sea salt to blender
2. Begin blending, adding the liquid until the desired consistency is reached
3. Put on cheese cloth and put in  a warm place until desired ripness is reached (i.e. a day on a sunny wondow sill)
4. Refrigerate until ready to use.

About The Read more…

Ingredients

• 2 cups of socked and or sprouted chickpeas/garbanzo beans
• ¾ cups of cold pressed olive oil
• Juice of one lemon
• Handful of fresh herbs – basil, coriander, parsley, garlic chives
• 1 shallot
• 1 teaspoon Celtic salt
• A dash of  tamari
• ¼ cup filtered water

Directions

1. Prepare chickpeas/garbanzo beans see instructions.
2. Once chickpeas/garbanzo beans are soaked, sprouting is optional.
3. Place all ingredients in food processor, hold back water and add to vary the consistency.
4. Once all water has been added Read more…

Ingredients

• 1 large bunch of basil
• 2 cups brazil nuts
• 1 clove garlic
• Squeeze lemon juice
• Salt to taste

Place all ingredients in food processor and blend to a paste.

Serving Suggestions: serve as a dip with carrot, celery sticks and sliced red peppers, stir through pasta, ad as a an accompaniment to your favorite dishes where you see fit.

Spouting is a great way to add both increased amounts of nutrients and variety to your diet.  Here are some easy instructions to sprout Mung Beans

 1. Take 1 cup of mung beans
2. Place the seeds in a 2litre (or half gallon) jar and fill with water.
3. Cover the jar with mesh screen (some people cut up cheap stockings or pantyhose) and secure around the top of the jar with a rubber band.
4. Soak the mung beans Read more…

Ingredients

• 150gm raw cacao powder
• 300gm raw cacao (cocoa) butter
• 100gm agave nectar
• 1 pinch of sea salt
• 1 tsp AFA algae
• zest of 1 orange
• Optional ingredients
• 2 tbsp mesquite meal
• 3 tbsp wild bee pollen*
• 1/2 cup goji berries
• 1/4 cup really raw cashews
• 1/4 cup sultanas
• 1/2 teaspoon ginger powder
• 2 vanilla pods
• 3 tbsp coconut oil

Instructions

1. Melt the cacao butter in a dehydrator at 45  degrees or heat in a small saucepan inside a larger Read more…