Raw chocolate cheesecake

1 cup of ground almonds
1/3 cup of melted cacao butter
3 tablespoons raw cacao powder
1 & 1/2 tablespoons maple syrup

1 cup cashews, soaked in cool water overnight
1 cup of sunflower seeds
1 tsp vanilla seeds or extract
1/4 cup maple syrup
3 tablespoons raw cacao powder
1/4 cup coconut water (or normal water)
1/4 cup melted coconut oil
1/4 cup melted cacao butter

2 tablespoons coconut oil
2 tablespoons maple syrup
2 tablespoons raw cacao powder
1/2 teaspoon vanilla extract

Make the crust;
Place all ingredients other than the cacao butter into the processor and blend until smooth, then place into tin and press it flat. Place into the fridge to set for 15 mins while making filling.

Make the filling;
Drain the cashews, ensuring to rinse them well. Place all of the ingredients, other than the water and coconut oil, into the food processor. Blend until smooth then add the liquids while still blending. At the last moment add the cacao butter.
Place this on top of the base then set in freezer.

Place this all melted into a bowl and place in fridge for 5 mins till firms a little, then you can either spread this as a top layer or do swirls with it.

Sprouted and toasted seeds

This is a lovely and simple recipe which you can use over salads, stir fries or anything else that you fancy.

1 cup of sunflower seeds
1 cup of pumpkin seeds
1 cup of de-shelled hemp seeds
2 tbs of coconut oil
2 tbs of tamari
1 tsp of rock salt

Soak the sunflower and pumpkin seeds in water overnight. In the morning rinse and drain, leave them until the evening then rinse again. This will have started the sprouting process.
Melt the coconut oil in a pan and add the tamari and salt. Mix it all together and add the seeds. Mix the seeds until all covered. Place on a tray in the oven for 15 mins at 80 degrees. Then enjoy!

Sundried tomato hummus

I made this in the superfood pop up cafe on Thursday and had a request for it to go on here.

1 tin of organic chickpeas, well rinsed
3 tbs of olive oil
5 Sundried tomatoes
1 tsp of rock salt
1/4 cup of water

Place all ingredients into a food processor and blend until smooth, then serve.

Fire cooked veg

I’ve just made a very delicious and simple meal on the fire. You can do this on a stove too.

One large handful of fresh oregano
One handful of fresh thyme
One handful of fresh basil
1 freshly picked courgette, sliced
1 large carrot, grated
4 fresh tomatoes, chopped
1 fresh jalepeno, whole
1 tbs coconut oil

Gently melt the coconut oil and add the herbs and vegetables. Lightly cook then serve either on its own, on a bed of lettuce or over pasta. Simple and delicious!

Moving and food

Two weeks ago now we made a big move. We moved out of our house, scaled down our belongings and moved into a yurt with no running water, electricity or facilities by us.
Wow what a shift. So you are probably thinking why did you do that. Are you mad.
We decided that the way we had been living was not right, spending a fortune on oil and rent and for what. So we thought it was time to change. Time to take a step towards a more sustainable life.
It’s taking me time to get used to it and everything takes so much more time to do. Everything requires thought. I am having to become so much more conscious about all I do, which is a great thing. Right now I am sat at the top of a hill near the yurt looking out over saffron walden, sun shining, fire on heating water to wash clothes as I make dinner on the same fire.
My journey with food is proving a really interesting one. For someone so used to my blenders and dehydrators and good processors to now having a fire to cook on its amazing challenge which I am documenting for all to read.. So I hope you bare with me while I embark on this journey..

Seasonal Slaw

I have been making this for the last couple of weeks at the pop up cafe with great success. It tastes delicious and is filled with goodness.

2 fresh raw beetroots (washed and chopped)
1/2 inch of horseradish root
1 avocado
2tbs olive oil

This is the sauce for the coleslaw. Place all of the ingredients into the blender and blend until smooth. I used a fresh root of horseradish that I’d dug up but you can buy this too (try to just get the root not mixed with anything else).

1/2 cabbage (red or white), grated
3 carrots, grated
1 red onion, finely chopped (or a leek if you’d prefer)

Add to a bowl and mix all together, add a pinch of rock salt and pepper to taste
I hope that you enjoy!