Raw Wheatgrass Lime Cake

July 9, 2020 / Lyn Jones / 0 Comments

I like to use dried fruit powders. Powders other than fresh fruits makes the cakes stick together better and also the colour is much more intensive. It is actually a pretty easy cake to make and you can be sure that people will be delighted by the colour.


Ingredient
makes a 8-inch/9-inch springform pan

Crust
1 cup almonds
1/2 cup rolled oats
1/2 cup desiccated coconut
6 big medjool dates or 8 regular ones
2 Tab agave syrup
1 tsp vanilla extract
a pinch of fine sea salt
(Optional: Strawberries, halved)

Method
Process the almonds, oats and coconut to a coarse meal in a food processor.
Add the dates, agave syrup, vanilla and salt and process until well combined.
Press the dough evenly into the bottom of the pan. Set aside.
(If you like, you can place halved strawberries on the side of the pan on the crust.)

Filling
1 1/2 cups cashews (soaked overnight)
1 avocado
1/4 cup coconut cream (full-fat coconut milk works as well but cream makes the cake thicker)
4 Tab lime juice and the zest of 2 limes
1 heaped Tab wheatgrass powder (got mine from Organicburst)
4 Tab Coconut Oil (melted)
1/4 cup agave syrup
1 tsp Vanilla Extract

Method
Place the cashews, coconut oil, vanilla extract, agave syrup, wheatgrass powder, coconut cream and lime juice into your food processor and process until mixture is smooth and creamy.

Add the avocado and mix again for about 20 seconds or until combined. Last, add the zest of one lime and combine using a spatula.

Scrape the filling from the food processor into the pan with the crust, and smooth out on top.
Decorate with the zest of the other lime and freeze for about 3 hours or overnight.

 

raw vegan collard wraps

May 18, 2020 / Lyn Jones / 0 Comments

Packed full of veggie goodness and some nuts – processed in the food processor into an almost ground meat texture, this faux meat phenomenon is an excellent base for many raw recipes. The mixture is incredible – the ground pecans mixed with garlic & ginger have a real hearty consistency which can be added to all sorts of recipes. In these raw vegan collard wraps, the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers. – serves 4

Ingredients
  • 4 large collard leaves
  • 1 red capsicum
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • 1/2 lime
  • 1 cup raw pecans
  • 1 tablespoon tamari use coconut aminos for paleo version
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon extra virgin olive oil
Instructions
  1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
  2. Slice avocado and pepper.
  3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
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