Pear with orange and lime cashew cream


It’s autumn and I’m full of cold, there’s no better pick-me-up than a bowl of fresh fruit with a tangy and sweet cashew orange and lime cream.  And it’s wonderfully easy to put together.  The suns still out so I can sit outside and enjoy it!



2 ripe pears

Handful of cashew nuts

Juice of half an orange

Juice of half a lime

1 date

Sprinkle of toasted quinoa to garnish



Chop the pear into cubes.

Place the cashews, orange and lime juice and date into the blender.

Blend together and pour over the pear.  Sprinkle with the toasted quinoa and enjoy!






Maple iced carrot cake

This raw carrot cake is absolutely delicious, it takes a little bit of time to make but it’s well worth the effort.  I call it ‘better than’ carrot cake as it beats the real thing.  Of course being greedy I had to have three layers!





2 cups carrot grated as finely as possible then squeezed free of liquid, alternatively use the pulp from juicing carrots.

1 cup shredded coconut

1 cup pitted dates

1 tsp cinnamon

1 cm ginger

5 tbsp almond flour


Maple syrup icing

1 cup cashews

1/3 cup coconut oil

3 tbsp maple syrup

1/2 tsp vanilla

2 tsp lime juice



Add all the ingredients of the cake mix into the blender and pulse until they are well mixed.

On baking paper separate the mixture into three balls and flatten form the layers with your hands.  The mixture should be moist and sticky enough to do this easily.

Place the three layers into the freezer whilst you make the icing.

Put all the ingredients for the icing into the blender and whiz until smooth.

Start to assemble the cake by spreading some icing across the first layer.  not too much or it will ooze out.  Place the second layer on top then again spread with icing, making sure you have enough icing for the top layer.

Keep in the fridge and enjoy!





Basic Chia seed pudding

When chia seeds come into contact with liquids they swell and the outside of the seed takes on a gel like consistency.  To make a chia seed pudding you mix the measured seeds with your choice of liquid, usually a nut milk of some kind.  You need to keep stirring every 5 minutes until the seeds are no longer clumping but are swollen enough to form a uniform mix,  you can then place the pudding in the fridge for a minimum of 2 hours.  Stir once again and then decant the pudding into separate bowls or glasses for serving.  Usually other ingredients will be added to give the chia pudding a flavour and texture if desired.  For instance it can be sweetened with honey or agave nectar, vanilla essence could be added you could use a nut milk that has been blended with cardamom. A fruit purée could be layered on top or a nut butter could be added, the options are vast and I just have fun with mine!

Basic Recipe

3 tbsp chia seeds

1 cup almond milk