Courgette Pasta with Thai Nut Sauce

Base;
1 courgette per person (spiralized or shredded with a peeler )
Optional things you can add in;
Butternut squash
Carrots
Beetroot

Thai Sauce;
1 cup of nut butter of your choice

½ cup of water
¼ cup of lemon juice
1 knob of ginger
1 chilli (depending on how hot you want it)
¼ cup maple syrup or raw local honey
¼ cup olive oil
2 garlic cloves

Place all of the sauce ingredients into a blender and blend until smooth. Then pour over the noodles, mix well and serve.





Raw chocolate mousse with a twist

I love raw chocolate mousse and I know many others that do. Today I gave it a twist as we had people coming over for dinner.

Base;
1 cup of ground almonds
1/2 cup of dried cherries
1/2 cup of goji berries 
1/2 cup dates

Chocolate Mousse;
1 avocado

1 banana
1 tin of coconut cream
1 cup of pre-soaked cashew nuts 
1 scoop of vegan protein shake mix
1 vanilla pod
1/4 cup of maple syrup
1/4 cup of coconut oil melted
1/4 cup of water 

Base;
In a food processor, whizz up all of the ingredients then half fill some nice glasses, as if it is a biscuit base.

Chocolate Mousse;
Add all of the ingredients into a high speed blender, except for the coconut oil (which will get added at the end). Blend until smooth, then for the last 10 seconds add in the coconut oil. Pour into the glasses, on top of the biscuit base, and place into the fridge to chill for 30 mins. Then serve!