RAW VEGAN KIWI-MATCHA-MANGO-BERRY CAKE

Ok, so if you haven't been able to tell by now, I'm absolutely terrible at coming up with names for my desserts..... Like, "Kiwi-Matcha-Mango-Berry", really?? (Any suggestions would be great!) The unintentional colour scheme makes it perfect for Christmas, too! ;)

Anyway, it had been a loooooong time since I'd made anything due to exams and uni etc, so I kind of went crazy on this one... Hope you enjoy it!

RECIPE:

Base:

• 1 cup dates (preferably medjool)
• 1/2 cup raw almonds

First Layer:

• 1 ripe banana
• 1/2 cup raw cashews (soaked for at least 2 hours)
• 2 tsp matcha powder
• 1 1/4 cup copped kiwi fruit
• 1 Tbsp maple syrup

Second Layer:

• 2 cups chopped mango
• 1/2 cup cashews (soaked for at least 2 hours)
• 1/3 cup mixed strawberries + raspberries (could use just one type of berry if easier!)
• 1 Tbsp maple syrup

Raw Choc topping:

• 1/4 Cup + 2 Tbsp melted coconut oil
• 1/4 cup cacao powder
• 2 Tbsp Maple syrup

METHOD:
- For the base, place the almonds and dates in a food processor and process until a ball forms.
- Spread at the bottom of a cake dish, approx. 15cm diameter.
- For the next layer, process all ingredients until smooth. Pour on top of base and smooth out.
- Repeat for the next layer, making sure not to press down too hard when spreading, otherwise the layers will mix together
- Place in freezer for 8 hours or overnight
- In the morning, remove from freezer and top with your desired toppings!
- To make the raw choc sauce, mix together the melted coconut oil with the cacao and maple syrup, until all combined. If you are having trouble with this, you may need to place it in a pan over the stove to stop the coconut oil from hardening too quickly!
- I topped mine with the raw choc, strawberries and raspberries :)

Store in an airtight container in the freezer for up to a week!

Enjoy xx

Raw Fried Rice

A tasty little dish that's super easy to make! It isn't very fried rice-tasting, but I definitely prefer this version- it's less drenched-in-oil-takeaway-meal and more fresh-and-light-healthy-meal ;) Raw cauliflower can tend to taste a bit bitter, so the special sauce gives it a tangy, sweet kick & brings all of the veggies together. Yum!

Recipe
1/2 cup corn kernels
1/2 cup grated carrot
1/2 cup sugar snap peas
3 chopped broccolini florets
small piece of finely chopped spring onion
2 large handfuls chopped coriander
1/2 head of cauliflower
1/4 capsicum
2 tsp tahini
1/2 tsp lemon juice
1 medjool date
large handful cherry tomatoes
pinch of chilli powder
pinch of dried ginger

- For the rice, combine the corn, carrot, peas, spring onion, broccolini and coriander in the bowl. Process the cauliflower florets in a food processor until a fine rice consistency is reached. Add this to the vegetables.
- For the sauce, add the capsicum, tahini, lemon juice, date, tomatoes & spices into a blender and blend until smooth.

Raw Curry Sauce with Noodles!

Curry, the raw way! This is one raw dish you definitely MUST try! It is so incredibly delicious & satisfying! I've tried making raw curries many times since going raw, and this is by far the best one I've tasted :)

The mango makes it a little bit sweet, the tahini a little bit nutty and the herbs and spices pack in the flavour. It's also really thick & creamy- no watery business here! I topped mine with some dehydrated capsicum pieces, which gave it a slight smoky flavour too :) So. Dee. Lish.

Recipe

2 cups mango

1/2 cup dehydrated tomatoes

2 Handfuls coriander, chopped finely

1/4 capsicum, chopped finely

2 tomatoes, chopped finely

~30cm celery stick

Small piece of spring onion

1 tsp tahini

Pinch chilli powder

1/4 tsp cumin

4 zucchinis

- Blend mango, dehydrated tomatoes, celery, spring onion, tahini and spices until well combined.

- Add the chopped tomatoes, capsicum & celery to the sauce.

- Spiralize/peel the zucchinis to make noodles.

Enjoy!

Refreshing Matcha + Mint + Lime Ice-Blocks!

Summer is arriving and cool, refreshing treats are all around! These babies are simple, tasty and super quick to whip up (the hardest part is waiting for them to set!) Matcha, mint and lime work together so well in my opinion, however I kept the lime pretty subtle so it didn't ruin the unique flavour of the matcha! I drizzled mine in raw choc, but you could have additional toppings, or have no toppings at all! Either way, they're delicious and you'll absolutely LOVE them ;) Here's the recipe!


INGREDIENTS
Ice-blocks (makes about 6)

• 1 ripe avocado
• 1 ripe banana
• 1 cup rice milk (or any other plant-based milk)
• 1 - 2 tsp matcha powder (depending on how strong you like it!)
• 1 tbsp chopped fresh mint
• 1 tbsp lime juice
• 3 tbsp coconut water (we used Natural Raw C)
• 1 tbsp maple syrup
• 1 tsp chia seeds

Cacao-Choc Sauce

• 1/4 cup + 2 tbsp coconut oil melted
• 1/4 cup cacao powder
• 2 tbsp maple syrup

Method:
- Blend together all ingredients until smooth.
- Pour into ice-block moulds and place in freezer overnight or until completely set
- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.
- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Drizzle the tips of each ice-block with the choc. sauce (and any other toppings you like! You could add desiccated coconut, nuts, goji berries etc.)
-Eat straight away or store in an air-tight container in the freezer :)

Lettuce Tacos

This is one of my favourite, go-to dinners- super low fat, full of nourishing ingredients and sooooo good! 

Messy? A little, but delicious? OH YEAH! Lots of beautiful flavours that totally give it the upper hand over the cooked version!

Recipe

2 1/2 cups diced tomatoes

1-2 corn cobs, kernels cut off

1 stalk celery, diced

1/2 capsicum, diced

1/2 zucchini, diced

1 cup chopped coriander

1 tbs lemon juice

1 small piece spring onion

1/2 cup dehydrated tomatoes

1/4 tsp cumin powder

Chilli powder/chillies to your liking

Head of butter lettuce

- Combine 2 cups of the tomatoes with the corn kernels, celery, capsicum, zucchini & coriander in a bowl

- Blend the rest of the tomatoes with the lemon juice, spring onion, dehydrated tomatoes, cumin & chilli until smooth (make sure the spring onion isn't chunky!)

- Combine the sauce with the chopped veggies & spoon some into the lettuce leaves. Done!

Sweet n Spicy Noodles!

This dressing is deliciously chunky & rich in flavour! It's one of my favourite easy dinners to make. Plus, the chilli makes it great as a raw dish to have in the colder weather :)

Recipe
1 cup diced tomato
5 medjool dates, pitted
1/2 cup dehydrated tomatoes
1/4 cup diced capsicum
1 tsp/5cm piece of green spring onion (or less of the white part!)
1 tsp lemon juice
1 red chilli (or however much you'd like!)
4 zucchinis

- make zoodles (zucchini noodles) out of your zucchinis by spiralizing them or peeling them.
- put all ingredients but the zucchinis into a blender & blend on high for 1 minute. Pour the sauce over your zoodles.

Yuuuuuum. So. Goooood.

P.S.- be careful not to over-chilli the sauce! I added a few slices at a time & tasted it to avoid a mouth fire.. ouch!

:)

Raw Polenta-Stuffed Capsicums

This recipe is as delicious as it is easy to make! The raw polenta is made from corn, so it has a texture and taste similar to cooked polenta. For a more intense flavour and chewier texture, you might like to dehydrate the capsicums before you fill them- I'll definitely be trying this next time!

Recipe
4 red capsicums

5 cobs of corn

1 spring onion

1/4 tsp of cumin

6 tomatoes, diced 

1/2 green capsicum, diced

Big handful of parsley, chopped

Big handful of coriander, chopped

1 tbs lime juice

- For the polenta, slice the kernels off of the corn and freeze for at least 4 hours. Once frozen, process until they have reached a fine consistency.

- For the salsa, combine the tomatoes, capsicum, herbs and lime juice in a bowl.

- Halve the capsicums and remove the seeds. Spoon the corn into them until they're almost filled. Spoon some out of the middle and fill it with salsa.

Enjoy!

HAPPY BIRTHDAY TO US! Plus an ice-cream cake to celebrate!

It's the Peachy Pear's first birthday! It's really crazy to think that we've had our instagram for one whole year - and what year it has been! We've discovered so many new things and made some incredible friends (yes, corny, but its true!). We also used this occasion as a great excuse to create something YUMMY, so here is our Peachy Pear ice-cream cake - bursting with delicious tropical, fruity flavours, and completely fat + refined sugar-free!

RECIPE:

Base:

• 2 cups medjool dates
• 7 dried figs
• 1/2 tsp cinnamon

First Layer:

• 4 bananas
• 3 mangoes
• 5 kiwi fruits, thinly slices

Second Layer:

• 4 bananas
• 1 cup mixed berries (strawbs, raspberries + blueberries)

Topping:

• 1 passionfruit
• handful mixed berries 
• 1 mango cheek

METHOD:

- For the base, combine all ingredients in a food processor and spread at the bottom of a cake dish (size can vary depending on how tall/flat you want your cake!)

- Then, combine the ingredients for the first layer EXCEPT the kiwi fruit, and pour on top of the base. Cover this layer with the sliced kiwi fruit.

- For the second layer, combine the ingredients and pour over the kiwi fruit layer.

- Decorate with the topping ingredients!

- Freeze overnight, then enjoy! :)

Hope you enjoy! We'd also like to say a huge THANK YOU to all the incredible people who view our blog and instagram, and for inspiring us to continue making our creations to share with you all!

xxxx

Raw Vegan Berry + Pistachio Slice

Another raw dessert creation! I like these ones because they were super simple and don't require a lot of layering like some of our other raw cakes! Plus they're sweet but not overly rich, so can be enjoyed any time of the day! My non-vegan family loved them too, which is always a pretty big achievement! ;) Here's the recipe!

Base

•   1/2 cup pistachios

•   1 cup medjool dates

Filling

•   1 cup cashews (soaked for at least 2 hours)

•   2 ripe bananas

•   1/2 cup blueberries

•   1 tbsp coconut sugar

•   1/2 cup mixed berries (do not add to processor!)

Chocolate topping

•   1/4 cup + 2 tbsp coconut oil (melted)

•   1/4 cup cacao powder

•   2 tbsp maple syrup


DIRECTIONS:

-For the base, blend together dates and pistachios in a food processor and spread at the bottom of a rectangular dish

-For the filling combine ingredients in a food processor until smooth (EXCEPT the handful of mixed berries), then gently fold in the berries. 

-Pour into the pan and smooth out.

-Top with extra raspberries and crushed pistachios

-Place in the freezer for 8 hours or overnight.

-Once frozen, it's time to decorate with the chocolate!

-Mix together the coconut oil, cacao and maple syrup until completely smooth. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.

-Drizzle over the top, then slice into desired shapes!

-Store in the fridge for up to a week


Enjoy! xx

Raw Bibimbap!

Wondering how on earth you would be able to make this classic Korean dish raw?! Here's how! It may not be served up sizzling away in a clay pot but it tastes mighty delicious! There are lots of different flavours in it and all of the different elements work really well together. In my non-vegan days I loved a big bowl of bibimbap with rice, meat and veggies, complete with an egg on top and some kimchi & chilli sauce on the side. This one includes all of those components... raw-ified! Plus, totally animal-friendly of course :)

Recipe

1 head of lettuce, chopped finely

1 cucumber, julienned

2 carrots, julienned

3 tbs Sauerkraut (I used a homemade raw one with beets, purple cabbage & ginger)

Cauliflower rice

1/2 cauliflower

1 stick celery, chopped

Mushroom meat

5 mushrooms

1/4 capsicum

1 pinky-sized piece spring onion

Tangy chilli tomato sauce

1 cup cherry tomatoes

1 pinky of spring onion

Handful coriander

1/2 tsp dried ground ginger 

1/4 tsp cayenne pepper

Avo egg

1/2 avocado 

1/2 tsp turmeric

1/2 tsp lime juice

- Put the lettuce into a large bowl, leaving a handful behind. 

- For the rice, process the cauliflower and celery until it reaches a very fine rice consistency. Layer on top of the lettuce, leaving a handful behind.

- For the mushroom meat, process the ingredients until they reach a fine consistency. Optional: dehydrate for around 1 hour.

- For the sauce, blend the ingredients on high for around 1 minute. 

- For the egg, make a 1cm slice in the avo half, lengthways and parallel to the first slice (so it looks like the one pictured!). Mash up the outer portion with a fork and add the turmeric & lime juice.

- Arrange the cucumber, carrot, mushroom meat and leftover handfuls of lettuce & cauli rice on top of the rice and lettuce in the bowl. Put the sauerkraut on top of everything in the centre. Put the avo slice on top & fill the hole with the mashed avocado. 

...And you have bibimbap!

Strawberries 'n' "Cream" Tart!

I'll be honest, this creation was complete luck. I had some dates lying around and thought, "why not try and make something a little different?". So i raided the cupboards grabbing anything and everything I thought might make a yummy treat, and thus the Strawberries 'n' "Cream tart was born. Luckily I remembered everything I put in, so i can share this delicious recipe with you guys!


Did I mention it was non-vegan mum & dad approved? ;)
Here's the recipe, enjoy!

Base:

• 6 medjool dates
• 1 tbsp desiccated coconut
• 1 tbsp coconut flour

Filling:

• 1/4 cup cashews, soaked for at least 2 hours
• 2 small, ripe bananas
• 1 tbsp coconut sugar (not compulsory, but adds a delicious caramelised taste!)
• 1/4 cup raspberries
• 3 strawberries
• 1/2 tsp vanilla

Top:

• Strawberries!

Method

- Combine base ingredients in a food processor, then spread at the bottom of a small cake tin (mine was about cm), making sure that there is enough up the sides so all the filling doesn't spill out!

- Combine the filling ingredients and pour on top of the base. (You may have a little left over...i just ate it by the spoonful!)

- Slice the strawberries and place them on top

- Place in the freezer for 6 hours or overnight, then store in the fridge for 2 or so days! (Except I can bet you it won't last that long!)

ZESTY RAW VEGAN GRAPEFRUIT + GREEN APPLE + LIME CAKE

Sooo I've decided as a little project I'm going to make one raw vegan cake a month (not to say I won't be making other desserts!) Last month I made the Raw Choc-Raspberry-Vanilla-PB Cake, so I thought this month I'd make something a little zestier and less chocolate-y! I used the "Zest 3" juice from Pressed Juices, but seeing as it is only made up of grapefruit juice + mint, it's super easy to just juice your own grapefruit if you don't have access to Pressed Juices :)

This recipe is perfect for SPRING! So happy to be saying goodbye to Australia's Winter!
Here's the recipe. If you give it a go be sure to tag us - we love seeing your re-creations!


ZESTY RAW VEGAN GRAPEFRUIT + GREEN APPLE + LIME CAKE
Base

• 1/2 cup almonds
• 1 cup dates (preferably medjool)

Grapefruit Layer

• 1/2 cup cashews (soaked for at least 2 hours)
• 1 ripe banana
• 1/4 cup + 2 tbsp "Zest 3" (Or just substitute for the same amount of grapefruit juice + a tbsp chopped mint!)
• 1 tbsp maple syrup
• 1/4 cup coconut flour

Apple + Lime Layer

• 3/4 cup cashews (soaked for at least 2 hours)
• 3/4 of a large green apple
• 1/4 cup water
• 2 tbsp lime
• 1 tsp vanilla extract
• 3 strawberries

Method:

-For the base, blend together dates and almonds in a food processor and spread at the bottom of an approx. 15cm round pan

-For the grapefruit layer, combine ingredients in a food processor until smooth, then pour into the pan and smooth out.

-Do the same for the apple + lime layer and pour on top of grapefruit layer, making sure not to press too hard when smoothing out so that the layers don't combine.

-Top with desired goodies! I used strawberries, lemon zest, crushed pistachios + grated apple!
-Place in the freezer for 8 hours or overnight.

-Store in the fridge for up to a week

Enjoy! xx

Banana-Blueberry-Coconut & Raspberry-Blackberry-Coconut Ice-Blocks!

Spring in Australia is nearly here! The sun is coming out more, the birds are singing, and I'm finding myself beginning to crave fresh, fruity flavours much more! So today I decided to make two different kinds of ice-blocks with Natural Raw C coconut water, and dipped them in some cacao-choc sauce + pistachios + coconut for a bit of added decadence ;) Hope you enjoy!


BANANA-BLUEBERRY (makes approx. 3)

• 1 ripe banana
• 1/2 cup frozen (or fresh) blueberries
• 2/3 cup Natural Raw C coconut water

RASPBERRY-BLACKBERRY (makes approx. 3)

• 1/2 cup frozen (or fresh) raspberries
• 1/2 cup frozen (or fresh) blackberries
• 2/3 cup Natural Raw C coconut water

CACAO-CHOC SAUCE + TOPPINGS

• 1/4 cup + 2 tbsp coconut oil (melted)
• 1/4 cup cacao powder
• 2 tbsp maple syrup
• desiccated coconut
• crushed raw pistachios

Method:

- For the banana-blueberry ice-blocks, blend together all ingredients until smooth.

- Pour into ice-block moulds and place in freezer overnight or until completely set

- Do the same for the raspberry-blackberry ice-blocks :)

- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.

- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Dip the tips of each ice-block into the choc. sauce, then immediately into the pistachios or coconut (or whatever else you'd like to use!) It is important to do it quickly otherwise the chocolate will set and won't stick to your toppings!
-Eat straight away or store in an air-tight container in the freezer :)

Choc-orange Banana Ice-cream Cookie Sandwiches - 3 Ways!

These yummy little treats are perfect for any time of the day! Breakfast. brunch, dessert - I find I'm always in the mood for them! The recipe is super simple too, so they're perfect for when you need to whip up something delicious with limited time! Hope you love them as much as we did :)

COOKIES

• 3/4 cup oat flour (just blend up rolled oats in the blender!)
• 1 tbsp coconut flour
• 1 ripe banana
• 1 - 2 tbsp cacao powder (depending on how chocolate-y you want it)

ORANGE-BANANA ICE-CREAM

• 1 frozen banana (cut into coins beforehand)
• 1 tsp orange rind
• pistachios, cacao nibs or anything else you'd like to roll your ice-cream sandwiches in!

Method:

- Mash the banana in a bowl, then add the rest of the cookie ingredients. 

- Use a rolling pin to roll between two baking sheets, and use a cookie cutter to cut into round circles.

- Cook in the oven for around 10-15 minutes (or until slightly browned) on 160C.

- Allow to cool completely.

- For the ice-cream, blend up the banana and the orange rind in a food processor until nice and smooth.

- Place a dollop of ice-cream on one cookie, then squish the other on top!

- Roll them in pistachios, cacao nibs, or anything else - be creative!

You could also freeze these immediately after making them so that the ice-cream hardens up a little more!

Enjoy :) xx

CHOC-RASPBERRY-VANILLA-PB RAW VEGAN CAKE

 Okay so it's a  bit of a mouthful (literally) but this was one of the tastiest cakes I've made! It's raw, vegan and packed full of deliciousness!
Last time I made a raw vegan cake was back in January when it was summer, and up until now I felt that raw cakes were really more of a summer thing...but this one definitely proves that idea wrong! There are four layers - the base (made up primarily of dates..YUM), the two middle layers (one being chocolate, the other raspberry + vanilla), and the top, which is peanut butter cups (super easy!) and some decorative raspberries
Here is the recipe. If you make it please tag us - we love seeing all of your recreations! :)


RAW VEGAN CHOC-RASPBERRY-VANILLA-PB CAKE
Base:
1 cup dates
1/2 cup almonds

Chocolate Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 and 1/2 tbsp cacao powder
1 tbsp maple syrup

Raspberry-Vanilla Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 tbsp maple syrup
3/4 cup raspberries (frozen or fresh)
1 tbsp desiccated coconut
1/2 tsp vanilla essence

Peanut Butter Cups:
1/4 cup + 2 tbsp coconut oil (melted)
1/4 cup cacao powder
2 tbsp maple syrup
Peanut butter

DIRECTIONS:

-For the base, blend together dates and almonds in a food processor and spread at the bottom of an approx. 15cm round pan

-For the chocolate layer, blend all ingredients together until smooth. Pour into the pan and smooth out.
-Do the same for the raspberry-vanilla layer, except only place 1/2 cup raspberries into the processor.
-Once combined, gently fold in the remaining raspberries (so that you can have some yummy chunks when you bite into it!).
-Pour mixture on top of choc layer, being careful not to press too hard when smoothing out so that the layers don't mix together. Place in the freezer for 8 hours or overnight.

-For the peanut butter cups, mix together the coconut oil, cacao and maple syrup until completely smooth. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
-Line 4 cupcake tins and pour in just enough choc sauce to cover the bottom of them.
-Place in the freezer for about 10 minutes so they can harden.
-Remove from freezer and spoon a small dollop of peanut butter in the middle of each cup.
-Then, pour the rest of the choc sauce over it to cover the peanut butter completely.
-Freeze for at least 20 minutes.

Once done, it's time to assemble the cake! I placed 3 peanut butter cups on the top of my cake and crumbled up the fourth :) I also used the leftover chocolate sauce to drizzle around the edge of the cake, and topped with some more raspberries!

Store in the fridge for about a week.

Enjoy! xx

Zesty Pasta & Kale Salad

This pasta was a bit of an experiment- and it turned out to be delicious! Orange may seem like a very traditional breakfast food, but it works well in this savoury dish :) I kept the salad and pasta separate for the photo but they tasted goooood mixed together. The kale salad is one I make regularly- If you're like me and don't like the bitter taste of raw kale, this is a super easy way to get rid of the bitterness and make it tasty!

Kale Salad

Big bunch of curly kale (about 15-20 stalks)

1/2 an avocado

1 tsp lime juice

Zesty Pasta

3 zucchinis

1 punnet cherry tomatoes

1/2 an avocado

1 tsp lime juice

1/4 cup orange juice

1 tsp chopped spring onion

1/2 tsp chopped dill

Pinch of tumeric

For the salad, remove the stems from the kale leaves and rip or chop the leaves into small pieces. Using a fork, mash the avocado with the lime juice until smooth. Pour the dressing over the kale and massage with your hands for a few minutes or until the leaves have started to wilt.

For the pasta, spiralize or peel the zucchinis into thin strips. Thinly slice the tomatoes. Blend the rest of the ingredients until smooth. Combine the zucchini, tomatoes and sauce together.

This makes a biiiig serving, so you might want to share it... Maybe ;)

Raw Lasagne

I'm so glad I finally made a raw version of lasagne! I've seen a lot of good-looking ones floating around instagram. This one I came up with is absolutely, incredibly delish! You have to try it :)

Recipe...

Sauce
1 punnet cherry tomatoes
1/2 cup dehydrated tomatoes
Handful basil leaves
5 mushrooms

Cheese
10 raw macadamias
1 tbs raw pine nuts
1/2 cob of corn
1/2 peeled zucchini
1 tbs chopped spring onion

2 zucchinis

For the sauce, blend tomatoes and basil. Process the mushrooms until they're the consistency of rice and add into the sauce. For the cheese, blend all ingredients together. Slice the zucchinis lengthways using a mandolin (or a knife- make the slices about 2mm thick). To assemble the lasagne, start by lining a dish with a layer of zucchini going in one direction, then layer again in the other direction. This is your first zucchini layer. Follow this layering pattern:
1st- Zucchini, 1/3 sauce
2nd- Zucchini, 1/3 sauce, 1/2 cheese
3rd- Zucchini, 1/3 sauce
4th- Zucchini, 1/2 cheese

Top the cheese layer with sliced leftover cherry tomatoes and some baby basil leaves. Refrigerate to keep fresh but eat at room temperature :)

Hope you enjoy this recipe- Let us know if you tried it out!

Moroccan Salad

This noodle-icious salad has a beautiful combination of Moroccan flavours! It tastes best after a day or so when the flavours have had a chance to meld with each other

Recipe...

2 zucchinis

2 carrots

1 beetroot

1/2 red capsicum, sliced thinly

1/4 avocado, diced

1 tsp paprika

1/2 tsp cumin

1/2 tsp ground coriander seeds

1/2 tsp tumeric

Pinch of ground ginger

Handful of coriander leaves

Run the zucchini, carrot and beetroot through a spiralizer (or peel them for a similar effect). Combine the spiralized veggies in a bowl with the remaining ingredients. Serve with extra coriander and avocado on top.

Marinara Sauce with Zucchini Pasta & Veggieballs

This is definitely a recipe to try if you're after a raw, vegan, or maybe just healthy alternative to meatballs and pasta! It's super delicious & the 3 components work really well together :)

Recipe...

Marinara sauce

6 med tomatoes

6 dehydrated tomatoes

1 tbs chopped spring onion

1 tsp dried oregano

Big handful of basil leaves

3 Zucchinis

Veggieballs (see previous post!)

For the sauce, blend all ingredients until smooth. For the pasta, use a spiralizer* to cut the zucchini. Pour sauce over the pasta and top with veggieballs, leftover dehydrated tomatoes and basil leaves. That's it- so simple! If you've tried this, and if you have any additions/substitutions, please let us know how it went :)

*If you don't have a spiralizer, no worries! You can easily achieve a similar result just by peeling thin strips off of the zucchinis

Veggieballs

Kind of like meatballs- but without all the animal suffering & unhealthy parts (yup, nothin' but goodness packed into these!), these veggieballs are truly delicious and perfect with a zoodle + marinara sauce combo (recipe for that is coming soon!)

Here's how to make them...

4 mushrooms

1/4 red capsicum

3cm leek stalk*

1/3 cup chopped parsley

1 medium carrot

1/3 zucchini

1/2 cup dehydrated tomatoes

1 tsp paprika

1/2 tsp ground sage

1/2 tsp Chinese five spice

Pinch ground cumin

*Could sub with spring onions, but I didn't have any!

Put all ingredients into a food processor and process to a fine consistency (be careful not to over-process or it will go mushy!). Using a strainer or cheesecloth, squeeze the excess liquid from the mixture into a bowl. Grab about 1 tbs of the mixture at a time and roll it into a ball with your hands. Voila! Scrumptious veggieballs all for YOU :)