I love events like David Wolfe’s from last month, because I get to try the most amazing new and established plant based (vegan) superfood products.

This SugaVida turmeric latte mix made quite the impression. It was very much love at first sip so I had to stock up for home.

Turns out it’s not only seriously amazing with hot oat, almond or coconut milk, you can also make lots of recipes with it. It even sneaked its way into my Apple Berry Crumble and was so tasty, I had to jot the recipe down for you guys!

If you can’t get hold of Suga Vida, scroll to read what you can use instead. Hope you love this recipe too...

FRUIT FILLING
1/2 cup x Coconut sugar
1 tbsp x Cinnamon
1/2 cup x Hot water
4-5 x Apples, peeled and sliced
1 cup x Frozen berries

CRUMBLE TOPPING
1/4 cup x SugaVida Turmeric Latte Mix*
1/2 cup Rolled oats
1/3 cup x Buckwheat flour
1 tbsp x Coconut sugar
1/2 tbsp x Cinnamon
1/2 tsp x Pink salt
1/3 cup x Juice from cooking the fruit
3 tbsp x Extra virgin coconut oil, melted

*If you can’t get hold of SugaVida, mix 1 tbsp turmeric powder, 1 tbsp Cinnamon, 1 tsp cardamom, pinch black pepper and 2 tbsp coconut sugar together.

Stir hot water, sugar and cinnamon in a pot over medium heat until sugar dissolves. Add the fruit, stir, reduce heat and cover with lid. Stir again after 10 minutes, repeat twice more.

Preheat the oven to 180 C / Gas 4. Preferably fan baking.

Add the dry crumble ingredients to a Tupperware container, seal on the lid and shake to mix. Add the juice and oil, shake again with lid on. You may need to use your hands to rub in the liquids evenly and work the mixture till you have a crumbly dough.

Transfer all the fruit into an overproof dish, sprinkle with the crumble using your hands. Bake for 30 minutes or until the top is golden brown.

Enjoy with coconut ice cream or yogurt!

Everyone loves a good sweet and sour dip, especially when there are beautiful summer rolls to accompany it. There’s no marinating or dehydrating time involved in making this party favourite, but you’ve gotta get organised and work systematically. Rice paper wrappers can be tricky to play with and may require some practice at first. They are pretty cheap, so buy extra and remember to have fun practicing. The stunning results are worth the effort!

Here's the step-by-step video on how to make yours! The full recipe is also below...

For the summer rolls:

pack of 12 rice paper wrappers (the ones I use are 22cm/8.5in in diameter)

lettuce leaves

veggies (carrots, cucumbers, red peppers, asparagus, celery and bean sprouts work well)

herbs and flowers (parsley, basil, mint and pansies or other edible flowers)

For the sweet & sour dip:

4 tbsp raw apple cider vinegar

4 tbsp agave nectar

4 sundried tomatoes halves in oil

juice of 1 lemon

1 inch fresh ginger

1 tbsp tamari

100g pineapple, chopped into tiny cubes

-Julienne or slice all the veggies into thin long strips. Set them and the herbs out within easy reach of a clean chopping board. Cover the chopping board with kitchen towel.

-Half fill a bowl big enough to fit the rice papers in with hot water, then dunk one at a time until pliable and lay flat over the kitchen towel.

-Arrange two edible flowers or basil leaves, if using, face down in the middle. Top with veggies which won’t blend with the colours of your herbs (carrots over basil leaves or cucumbers over purple pansies make them pop!), then top with other vegetable strips and a line of parsley, careful not to bunch them up in the middle.

-Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it. Continue to roll up tightly and place on a plate, joint-side down. Cover rolls with lettuce leaves to keep them fresh, while preparing the sauce.

-Blend all the sauce ingredients, except pineapple cubes, in a small travel blender, pour it into a dipping bowl, sprinkle with pineapple and serve along side the spring rolls.

Tanya’s Top Tip: Check out the homemade tea recipe on page 39 of The Uncook Book for ideas on what edible flowers you can use for this recipe.

People often ask me if raw food is all about crunching carrot sticks. I can’t help myself but giggle and reply with a “nope, it’s also about drinking carrot juice, blending carrots into soup, applying grated carrot as face masks and chewing carrot cake”. I do love my giant orange Vitamin A pills! I also really love this carrot cake and think you’ll be pleasantly surprised at how similar it tastes to the baked favourite.

The recipe is from my book, The Uncook Book (which is now also available in Polish!)

For the cake

150g pitted dates, soaked

70g dried pineapple, chopped

750g carrots, grated and squeezed to remove excess liquid

50g ground flaxseeds

60g ground gluten-free oats

70g coconut oil

75g maple syrup

2 tsp mixed spice

1 tsp cinnamon

½ tsp Himalayan salt

For the frosting

1 C soaked Cashews

3 TBSP coconut oil

3 TBSP agave

juice of 1 Lemon

1 tbsp vanilla extract

-Prepare the cake layer first by processing dates and pineapple in a food processor, till they become chutney-like.

-Add remaining ingredients and process again till well combined. Transfer the cake mix into a 9 inch spring-form tin, press firmly.

-To prepare the frosting, firstly scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry.

-Transfer all the frosting ingredients to a high speed blender and blend on ‘high’. Pour it over the cake and transfer to the fridge to set. Alternatively, if you prefer a runnier frosting, remove the cake from the tin and pour icing over it when serving.

Tanya’s Top Tip:

The base of the cake tin is not completely flat, as it has raised edges. To remove the cake easily without losing any of it that may catch on this ridge, insert the base into the adjustable tin ring so that the ridge faces downwards.

Click on the video above to watch on YouTube or go straight there: https://youtu.be/zV2uqCJiYGA

Just 3 of my favourite breakfasts in The Uncook Book- Apple and Cinnamon Chia Porridge, Acai Bowl and Green Alkaline Oats

If you have a copy of The Uncook Book at home, it probably doesn't come as a surprise that I love myself a good looking (and hopefully sweet) kinda breakfast.

You are probably not even surprised that a raw food breakfast can take anywhere between 2 minutes and 40 hours to make. Or that you can still have an oat porridge that is 100% raw.

As it gets colder here in the UK and my body is starting to long for more hearty, slow energy releasing and grounding foods, it is a bowl of good ol' oat porridge that is the first on my mind. Best thing about this below recipe is that it is just as satisfying and comforting as cooked food, but instead a raw energising breakfast full of enzymes and vitamins.

Raw Caramel Overnight Oats

Serves 2

2 cups water

4 tbsp coconut butter

6 medjool dates, de-stoned

1 tbsp vanilla bean extract

1.5 cups sprouted oats flakes (Rude Health or Planet Organic)

Optional: maple syrup, mango slices, hulled hemp seeds

- Prepare your breakfast the night before for it to properly soak at room temperature and become extra digestible in the morning: blend water, coconut butter, dates and vanilla till smooth.

- Stir in the oats, cover with a tea towel and leave to soak overnight.

- In the morning, distribute over 2 bowls, drizzle with maple syrup, top with mango slices and sprinkle with hemp seeds.

I’ve been making this pickle a lot over the summer, it’s just so quick, looks beautiful and goes with just about anything. Pretty much all ingredients in here can be adjusted to your taste, so play around and find your flavour.

Note that when first made, the colour difference between the veggies is more defined, however I experimented with taste and texture by leaving this mixture in the fridge overnight and you can see how the beetroot coloured all contents. The texture did soften up if that’s what you are after, but the taste stayed the same. I think I prefer the overall dish to be made and eaten within the same day though, that’s how you get the crunchy fresh summer experience on a plate.

FIVE MINUTE SUMMER PICKLE

250g carrots, grated
1 raw beetroot, grated
350g cabbage, thinly sliced
juice of 1 lime
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp manuka honey
1 tbsp ground pepper
1 tsp Himalayan salt
optional: fresh garden peas, edible flowers, avocado, cherry tomatoes, lettuce

-Prepare the carrots and beetroot by peeling them and chopping to fit into your food processor chute, if needed. Pick a medium grater blade and feed them through. If you don’t have a food processor, you can simply grate manually.

-Thinly slice the cabbage into long strips. Toss with grated carrot and beetroot in a bowl.

-Sprinkle with all other ingredients, except the optional ones and massage the mixture together thoroughly. You can need to roll your sleeves up and really get in there applying some force so the fibres begin to soften and vegetable juice will begin to mix with all the other flavours.

-Serve over your burger patties, along side other meals, throw into soups, mixed with optional salad ingredients, as a side salad, in a wrap or simply eat on its own.