Basil is an excellent source of Vitamin A, Iron and Magnesium, which promotes cardiovascular health and has great anit-oxidant capabilities.
- 1 ½ cups of basil
- finger thick bunch of parsley
- 1 clove garlic
- 1 cup pine nuts (or pistachio)
- Juice of ½ lemon
- 2 tsp olive oil
- Braggs Amino Acids
Put the basil, parsley, garlic and pine nuts into the jug and blend on MED for 35 seconds. Mix the oil and lemon juice into the paste until smooth. Spice with Braggs.
3 Large Zucchini
1 large tomato
Combine all Pesto ingredients and blend in the BioChef Blender until desired consistency. Julienne (very thinly slice) zucchini and tomato into strips (like spaghetti). Combine pesto, zucchini and tomatoes. Serve with additional pine nuts if desired. The tomatoes are a refreshing addition to complement the dish.
A good salsa is vital for any raw food kitchen. Your BioChef Blender will unlock all the wonderful nutrients from these healthy ingredients.
Tomatoes contain high levels of Lycopene, known for its antioxidant and cancer preventing properties and are an excellent source of
Vitamins C & A, helping to boost your immune system.
- 4 ripe tomatoes, halved and deseeded
- ½ red or green capsicum
- ½ stick celery, chopped
- 3 spring onions
- 1 clove garlic
- 1-2 tbsp fresh coriander
- 1/3 tsp cumin
- Braggs liquid aminos
- Cayenne pepper or fresh chilli
Cut and put all ingredients into the jug alternatively. Pulse on LOW until the salsa has reached your desired consistency and serve vegetable sticks or rice crackers.
Chickpeas are a great source of protein, fibre and folic acid to help you maintain a healthy diet. They also contain iron,
magnesium and zinc which are all excellent for increasing your energy levels.
This Hummus is best served as a dip, try it with carrot and celery sticks as a healthy snack to fill you up.
- 1 ½ cups soaked , sprouted and drained chickpeas
- ½ cup chopped spring onion
- ½ cup chopped parsley
- 1 juice of lemon
- 2 tbls hulled tahini
- 1 tbls honey or maple syrup
- 2 tbls Bragss liquid aminos
- Pinch cayenne pepper (optional)
- Ginger (optional)
Put the chickpeas, lemon juice, tahini and honey/maple syrup into the BioChef Blender jug. Use the 35" setting, (if desired you can blend again for a smoother consistency). Add the remaining ingredients and run of HIGH for 8-10 seconds.
This raw cake is the perfect alternative to traditional "cheese cake" with the advantage being it is free from dairy and gluten. The cake is loaded with nutrient dense and healthy ingredients rather than white processed sugar or flour. Raw cakes are easy to make and take less time than a traditional cake.
- Cake tin
- Food processor
- Basic utensils
- BioChef Blender
For the cake
- 2 cups soaked cashews
- 2/3 cup melted coconut oil
- 1/3 cup berries
- 1/3 cup coconut milk (More if needed)
- 1/3 cup agave
For the base
- 2 cup dates
- 1 cup almonds
- 3 tablespoons cacao
- 1 tablespoon coconut oil
1. Process the dates, almonds, coconut oil and berries together.
2. Flatten down to the bottom of a cheese cake tin to form the base.
3. In a high speed blender, blend all "cheesecake" ingredients together until smooth. The mixture should be like a thick custard.
4. Add more water if too thick to blend.
5. Pour the mixture on top of the base.
6. Leave to "firm up" in the fridge. Will take a few hours to set.
7. Decorate the cake with raw chocolate if you like.
Note: You can even use leftover mix to make bliss balls
Storage: Store in fridge. This cake can be frozen for a frozen ice cream cake.
If you like this recipe, you will love the recipes in The Natural Naughties Raw Lifestyle E-book! Some of the most popular ones are the avocado cake, raw sushi, raw ice cream, green smoothies and raw chocolate.
Kayla Thompson is a passionate "foodie" who loves to inspire others with her healthy living tips and recipes. Kayla has generated a large following via social media due to her informative tips and recipes. Kayla is the author of the Natural Naughties Life style e-book, which has had over 2000 downloads.
To download Kayla's Raw Food E-Books or view her blog to subscribe to here newsletter visit the Natural Naughties website.