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    Super cheesy spread (with no cheese, cream or even cashews)

    Super cheesy spread (with no cheese, cream or even cashews)

    During one of my recent workshops, I taught you guys all about cravings, how they come up, what they might mean about the nutrients you're missing and what healthy stuff to eat in order to see those cravings vanish. Something that came up a lot was the craving for cheese. On the one hand it is the flavour and the creamy texture that people dream of but really it is a sign of calcium and essential fats deficiency. This recipe will sort you out! So so so delish, I really hope you get to make it.

    3/4 Cup Pinenuts
    3/4 Cup Macadamia
    6 Sundried tomato halves, soaked if they are too dry
    Juice of 1 Lemon
    ¼ Cup Udo’s Choice Oil Blend (or another healthy oil blend like flax, hemp, olive oil, etc)
    3 Tablespoons Liquid Aminos (or 2 Tbsp Tamari)
    2 Garlic cloves
    1/3 Chilli with seeds, or more to taste
    Water as needed
    -Put all the dip ingredients into a high speed blender, starting with about 1/4 cup of water and adding more if required. Use a tamper to assist the blending process.
    -Scoop out into a dipping bowl to serve with your veggie platter or on sourdough bread.


    sourdough bread with raw vegan cheese spread

    The Winter Recipe Round-Up, No Dehydrator in Sight

    The Winter Recipe Round-Up, No Dehydrator in Sight

    The UK has seen such a gorgeous and long summer, that I still get shocked each time I walk outside nowadays.

    I forgot what it’s like to be cold and my lordy it is coooold!

    Winter is well and truly here, or so it seems, and right around this time is when I dust off the printed versions of my eBooks ‘Nourished- Comforting raw foods for winter‘ and ‘Festive- The best raw food Christmas recipes‘.

    I wanted to share with you a recipe from Nourished, which is the most perfect side to any meal, just like mashed potatoes, except there’s not a potato in sight. There’s also no starch. Or dairy. Or anything cooked or processed for that matter. Instead though you get a beautiful combination of nourishing seasonal ingredients to keep you balanced, comforted and immunised this winter.

    Oh and I thought I’ll compile a few other recipes, that were a big hit during last frosty season and share with you below. You’ll be happy to know that no dehydrator is required for any of them.

    There are also some epic recipes, that have been featured on the blog recently but not yet in my newsletters. Keep scrolling for the round-up from our four most recent Masters of the Month…



    1 head of cauliflower, chopped

    1 cup cashews, soaked
    ¾ cup warm water
    ¼ cup olive oil
    4 tbsp nutritional yeast
    3 tbsp manuka honey
    2 tbsp lemon juice
    2 cloves garlic, minced
    1 tsp paprika
    salt and pepper to taste

    -First blend the cashews and water to make a creamy paste.
    -Add the remaining ingredients to the blender and blend until smooth.
    -Serve as a side dish or with ‘Never Miss Meat’ Stroganov recipe (pg. 48 of Nourished) or Mushroom Jus (pg.16 of Festive).



    raw food chia seed apple cinnamon pudding2 cups nut milk
    1-2 apples, peeled and deseeded
    3 pitted dates
    2 tbsp chia seeds
    ½ -1 tsp cinnamon
    Optional sprinkles: bee pollen, raw honey, goji berries, chopped fruit, fresh berries, cacao nibs, figs, etc.

    For instructions, go to the original post here>>  


    Better Raw Health Benefits of Ginger Juice Recipe 10 inch ginger root

    2 apples

    small bunch of mint leaves

    For instructions, go to the original post here>>  



    P10209403 cups butternut squash/ pumpkin
    1 cup pure water
    1 golden sweet apple
    juice of 1 lemon
    2 Tbsp tahini
    1/2 inch ginger root
    1/2 red chilli, deseeded
    2 garlic cloves
    1 Tbsp fresh thyme
    1 tsp turmeric
    1/2 tsp salt pinch pepper
    optional: fresh thyme, pumpkin cubes and seeds to garnish

    For instructions, go to the original post here>>  



    Anna Hart_BetterRaw_Master of the month
    1/2 cup almonds
    1 cup walnuts
    1 tbsp cacao nibs
    10 pitted medjool dates
    3 tbsp almond butter
    2 tbsp virgin coconut oil1 teaspoon vanilla paste or vanilla powder
    2 tsp spirulina powder
    1 – 2 tsp water
    1/2 cup shredded coconut to coat


    James Colquhoun _ Better Raw _Master of the Month _ Skin salad2 handfuls of young rocket
    2 handfuls of baby spinach
    1 carrot 2 radishes
    2 small cucumbers
    1 small red onion
    3 limes, juiced
    1 avocado
    1 Tbsp apple cider vinegar
    1 pinch cayenne pepper
    1 tsp raw honey
    1 handful fresh herbs
    ¼ tsp sea salt


    Master of the Month _ BetterRaw _ Tara Stiles 1 handful of spinach
    1 banana
    1 cup of almond milk


    Deliciously Ella Woodward1 cup medjool dates
    3/4 cup almonds
    3/4 cup walnuts or any other nut
    2 Tbsp chia seeds
    2 Tbsp ground flax seed
    1 Tbsp coconut oil
    1 Tbsp hemp protein powder
    1 Tbsp raw cacao powder
    For instructions, go to the original post here>>

    Master of The Month | James Colquhoun | Skin Beauty Salad Recipe

    Master of The Month | James Colquhoun | Skin Beauty Salad Recipe

    When I first got into learning about raw food, Elliot and I were planning our move to London. We just spent months giving away everything we owned -downsizing to one suitcase each (plus a surfboard)- but my wishlist of purchases upon our UK arrival was growing by the minute. This list had every book and DVD I ever came across that had anything to do with my newly formed obsession for green smoothies and superhuman wellness. One of the DVDs on my list was called Food Matters.

    When I finally got to watch Food Matters, I discovered James Colquhoun (pro. col-hoon) and his now wife Laurentine ten Bosch, the nutritional consultants, interviewers and producers of this film. Aside from James being from Aussie (the part of the world we were coming from) and Laurentine being from Europe (the part of the world we were making the move to), it was their very reason for producing the film that won me over.

    It was family. More specifically James’s dad, who was beyond unwell and heavily medicated, and the only way he was going to get better was by implementing the advice of top nutritionists and alternative medicine doctors from around the world. If it meant for James to travel the globe looking for these experts to interview and then bring back the footage for his dad to watch, then that is exactly what he’d do.

    The story has a very happy ending for his family (more like a beginning), but the actual film also enjoyed much success over the years. There’s the mega well known and loved website www.FoodMatters.com and even a new film www.HungryForChange.com. Food Matters has nearly 1 million fans on Facebook and the website has seen 11 million visitors since 2008.

    Meet our July’s Master of the Month…

    James Colquhoun _ Better Raw _Master of the Month


    I like to break-my-fast with water and green juice. Then depending on the season I’ll have some berries, grapefruit or other low-glycemic fruits. Then later on some protein and fat to steady me out for the day. For that I like to have some sort of quinioa/millet porridge or alternatively soft boiled eggs (yes I eat eggs and some animal products from time to time) with spinach or avocado.
    For lunch I’ll opt for a big salad with lots of greens, some fat (avo) and a nice dressing… mmmm… Otherwise I’ve been liking some reheated dinners (like a lentil curry) from the night before served on a salad. If you’re yet to have a salad topped with a warm lentil curry and garnished with sprouts then you’re missing out!!!
    For dinner I’m normally quite flexible and try to not stick to too much of a routine. One thing is for certain is that either as a starter or as part of the main I make sure there is a raw and or fermented (or ideally both) component. If i’m having an all raw meal (such as raw zucchini pasta pomodoro, divine!!!) then that keeps my fresh food ratio up. If i’m having a cooked vegetable or animal food component (such as roasted vegetables or wild caught fish) then a salad or fermented side is perfect.


    My family. We all support each other to eat healthy since we helped my dad get well.


    Gluten. Buckwheat.


    …improving your diet is: easy when you’re mind is in the right place. Keep it simple. Don’t stress. Focus on adding in good food and not taking out bad food. Drink green juice.

    …staying healthy while travelling is: a fun and exciting challenge! It’s like playing a game where you have to pack the right foods to take with you or secretly survey all the food options available and make fun and silly calculations in your head about which is the healthiest!!!

    …detoxing is: one of the best things you can do a few times a year. Get out in nature. Be barefoot. Have as much of your entire body as possible see the sun. Drink green juice. Drink lots of water. Rest. Meditate. Read a good book. Forgive yourself. Take long baths.

    …immunising is: done through good food, good bacteria and a powerful mindset and not through a needle.


    Your story and films have inspired me to study nutrition and help more people in need of this lifesaving information.


    As someone who together with a group of nutrition superhero’s from around the world like yourself and those in our films, helped pave the way for an era where processed and nutrient depleted foods became a thing of the past.


    – nutribullet
    – parsley
    – such a hard one!


    – Tony Robbins
    – Oprah
    – Jamie Oliver
    When I’m cooking for ourselves (Laurentine and Baby Hugo) we tend to not follow recipes but when the heat is on with guests we do use them as a guide. Winging it does not always work out when you’ve got people waiting.
    So taking a lead from our Food Matters recipe book I would make them a raw (blender warmed) soup as a starter. Probably thinking something fresh and green like the Raw Creamed Fennel Soup. Fennel, celery, avocado, lemon, spring onion, salt and water in the blender!
    As a main I would put out a bit of a spread of raw and cooked foods. I’m thinking the Skin Beauty Salad (recipe below), Wilted Kale, Zucchini Alfredo, Sauerkraut, Steamed Fish in a Bag and Cauliflower Mash. It would be a feast for the eyes and taste buds!!!
    I would defiantly finish with the Avocado Chocolate Mousse.
    Oh and shots of Coconut Kefir before we get started to prepare the gut!!!


    Because mother nature makes raw food!


    Our Master of The Month shares his favourite raw food recipe (direct from Food Matters The Recipe Book)…

    Screen Shot 2014-07-05 at 00.18.41 Screen Shot 2014-07-05 at 00.17.28


    For more on James Colquhoun, visit www.FoodMatters.com or www.HungryForChange.com

    Want to see James in person in the UK? He’s coming for 2 days only!
    Tuesday July 22nd – Planet Organic Westbourne Grove, London.
    Wednesday July 23rd – Beetroot events, The Brink – Liverpool.

    Master of The Month | Russell James | Smokey Maple Sunflower Seeds Recipe

    Master of The Month | Russell James | Smokey Maple Sunflower Seeds Recipe

    When I first started blogging (I’m literally talking: my second blog post ever), and before I even knew that there was such a thing as internet etiquette and before I understood that it’s always a good idea to ask the original author about publishing their recipe online, I posted this>>

    Luckily for me, Russell James didn’t mind, because he is cool like that. And the ‘cool’ bit, I happen to know for a fact, since we got to hang out on the coolest road-trip to the coolest place on the coolest day in history. Check out Russell’s post about our Stonehenge visit for Winter Solstice 21.12.12 and our 11:11 meditation, here>>

    Apart from his cool, witty, fun and sweet character, Russell James also happens to be one of my biggest inspirations in the culinary world of raw. He is super creative and passionate about his insane food and you can see that radiating in all of his photos. It’s one thing to produce a stunning picture, but something else when it comes to producing an amazing recipe. Russ does it all! His ingredient combinations are flawless  and if there was ever a dude to make raw food sexy- he is your man.

    Meet our February’s Master of the Month…

    Russell James _ Master of the Month Describe your typical day of eating and drinking.
    It really depends on what I’m doing, and if I’m doing a harder workout, or just some yoga, or if I’m going out for a meal.  But I’ll start off with some tea and either chia porridge, or a smoothie with coconut water, frozen blueberries, Sunwarrior protein, maca and a little stevia.
    Lunch and dinner are interchangeable for me.  Sometimes I’ll have a bigger lunch and a small dinner, and not eat very late.  So at the moment in the colder months I’m baking up some veg like butternut squash or cauliflower and having that with a big kale salad and some avocado or a tahini dressing.  I like spices, so I’ll usually have some smoked paprika or chipotle powder and maybe some cayenne too.
    Another really popular meal for me is a salad with some cooked qunioa and some tree nut cheese.  That’s more the style of food in my Weekday Raw course – sometimes I’ll actually use recipes from that course.  I guess that’s a good thing, right? :)
    I like to snack on fruit, or kale chips if I have them made.  I leave the fruit more for the workout days.
    I’ll have several tonic teas throughout the day.  I love Elwin’s Lionheart Herbs blends and will have them with some stevia.  Of course, I will drink plenty of water throughout the day too.

    What (or who) inspires you to eat well and stay healthy?

    The way I feel on a daily basis inspires me to be healthy.  Having energy and a passion for life, and for living a life that's not the norm really drives me.  I also love the vibrancy and the simplicity of raw foods; I love that we can thrive so much on plants!  It just seems to make so much sense.  Our time on this planet is so short, why wouldn't I want to live with as much energy and vibrancy as I can.

    What is your biggest weakness when it comes to food and how do you deal with that?

    Dates!  I know they're not good for my teeth, but when there's an open pack of medjools around, you know, the really soft ones, I just cant' stop myself.  I've read it's good to swish water around your mouth after something sweet and sticky, so I do that and hope it helps.  I visit the dentist very regularly and everything looks good, so I guess I'm not doing too bad.

    My top tip for:

    Improving your diet is... Start learning about new foods.  There's so many options out there, that if you genuinely find a few new foods and recipes that excite you, there'll be no stopping you.  Motivation is temporary, so if you have the motivation to change things, that'll only last so long.  Use that motivation to take some cooking classes and get some new recipes under your belt.  If you're going to raw food classes, you'll meet other people that are into their health too, which really helps.  To become a healthy person, you need to do things that healthy people do.  That means not just what you do in your kitchen, but exercise and social stuff.  The good news is that in the process, you'll meet some amazing people that will keep you going.

    Staying healthy while travelling is... It's all about the preparation.  Car journeys are easy in terms of being able to take what you want.  Generally lots of water and some dehydrated things with a dip are great.  The longest car journey I did was a road trip from Austin, Texas to Phoenix, Arizona.  It was 16 hours of driving, so I wanted to stay alert.  I filled a cool box with a load of ice and just had liquids all the way.

    Airplanes are a different story because there's no guarantee you'll be able to take food on, and even then you'd need to put it through the scanner, which I'm pretty sure is not good for it.  It really depends on the length of the flight, but if it's not too long, just having water can actually be a good way to survive a flight and not have jetlag.  I love to do a netipot after being on a plane too, to clear out any nastiness in a plane.

    Detoxing is... Breathe!  Did you know that 70% of the toxins that leave your body do so through your breath?  Deep belly breathing is so important for the detoxification of your system, and has so many other benefits too.

    Immunising is... You know, this is such an emotive issue.  People get really passionate about it on both sides of the argument.  I always get negative comments and arguments start between people, whenever I post something on Facebook about the dangers of immunisation, which really surprised me.  I think my best tip for this is to get educated.

    If you decide you want you and your family to not be immunised in terms of vaccinations, as I won't be, then it's got to be about making your system strong through good health, herbs, super foods, exercise and plenty of sleep.

    What's the nicest thing anyone has ever said to you?

    I had a lovely email from a 70 year old lady last week, about her being so happy with learning new recipes, she said I have added years to her life.  That genuinely choked me up, because it really brought me close to why I do this.  Not just adding years to someone's life, but to make a difference in the quality of life that a person has.

    How would you like to be remembered?

    As someone with integrity that followed my passion, lead by example and did it all with a smile on my face.

    If you got to keep only 3 of your belongings: 1 thing from your kitchen, 1 thing from your garden and 1 thing from your bookshelf- what would they be?

    The kitchen is easy.  It’d have to be my knife.  Couldn’t live without my sharp knife.
    I have a roof terrace, rather than a garden, and the only thing I have on there right now is my chiminea, but I really love it!  I haven’t really used it much because it’s been raining a lot, but as soon as I can get out there and enjoy it in the dry, I’m going to.  I can imagine some really beautiful nights of conversation and laughter are going to happen out there in the months to come.
    I’m really into Audible right now, because I love being able to listen to books being read, often by the actual author, on the move.  So from my current collection I’d have to take Gregg Braden, The Divine Matrix.  Simply because it gives me so much perspective on how amazing it is that we’re even all here!

    If you could host a dinner party for 3 guests (dead or alive)- who would they be and what would you serve?

    I'd make it boys' night and would invite Bruce Lee, Russell Brand and Bill Hicks.  I'd want to have lots of flowing conversation, and for that I think I'd serve food that can be passed around.  Lots of really amazing tree nut cheeses, with fruit chutney, balsamic vinegar, pear crisps and crackers - they can all be experienced really nicely in a shared environment, and almost always really blow people's minds as to what's possible.  I wonder what Bruce Lee would think about raw food.  Bill Hicks was known as being really unhealthy and smoked a lot.  I'd loved to have added years to his life - we lost someone with so much more to give when he died.

    Why do you believe that life is Better Raw?

    It'a all about the vibrancy!  What you eat reflects the life you have, I'm sure of that.  Who wouldn't want a vibrant life?


    Our Master of The Month shares his favourite raw food recipe...



    Serves 2

    Russell James _ Master of The Month _ Sunflower Smokey Maple Recipe

    This is a quick and hearty recipe that you’ll especially love if you like spicy foods with lots of flavour. I haven’t made the spice in this recipe too intense, but if you’re like me and want to increase the chili powder or add some cayenne powder, go ahead and do so!

    Of course the chipotle chili will not only add to the heat, but will give you a beautiful smokiness to the dish.

    If you really want to go all-out and replace the oils in this recipe with a smoked oil, you’ll create an incredible flavour that will make this an absolute staple.

    2 little gem lettuce or similar, dressed in a little lime juice and olive or avocado oil
    1/4 cup hemp seed

    1 cup sunflower seeds, soaked 4 to 8 hours
    1 cup sun-dried tomatoes (not the ones in oil), soaked for 1 hour or so
    1/2 cup fresh baby tomatoes, halved
    1 chipotle chili, soaked for several hours until soft
    1 tbsp dark miso
    2 tsp cumin
    1 tsp chili powder
    2 tsp ground coriander
    2 tbsp olive oil
    2 soft dates, chopped
    1/4 cup water
    2 tsp garlic powder
    1 chili with the seeds removed and then finely diced
    3 spring onions (green onions), diced
    1 small handful fresh coriander (cilantro), roughly chopped

    In a food processor, grind all the ingredients together, so they are broken down but still a little chunky.

    Tear up your lettuce, toss in the oil and lemon juice and place in a bowl, ready for this seed mixture to go on top.

    This is a great dish to serve to guys if they think they’re not going to enjoy raw food. It’s really filling and hearty and can be made even more so with the addition of some avocado.


    Of course you do!

    So here’s an incredible quesco fresco dressing to tip you over the edge. . .


    1 cup cashews, soaked for 20 minutes
    1/2 a red pepper
    1/2 cup water
    1 tablespoon lime juice
    1/2 tsp apple cider vinegar
    2 tbsp tahini
    1 clove garlic
    1 green chili
    1 shallot
    2 tbsp coriander (cilantro)
    2 tbsp nutritional yeast
    1/2 tsp salt

    This is nice and simple and will make a beautiful dressing for a salad on its own, or as a sauce to top this dish with. Just blend all ingredients in a high-speed blender until smooth and that’s it!

    This will keep in a sealed container in the fridge for up to 4 days.


    If you make smoky maple sunflower seed mixture into balls and dehydrate them, you can make this into quite a spectacular wrap!

    Here’s what to do. . .

    Make the sunflower seed mixture using the recipe above, but instead of serving it as it is, form into small balls and dehydrate at 115 degrees F for 8 to 12 hours.

    To make the wrap itself. . .

    3 cups peeled courgette (zucchini)
    1 clove garlic
    2 tablespoons apple cider vinegar
    1 cup leek
    1 teaspoon salt
    1 teaspoon cumin
    2 tablespoons olive oil

    Blend all the ingredients using a high-speed blender, until they’re smooth. You’ll then be able to spread them out into 2 wraps approximately 22 cm (9 inches) across on a non-stick dehydrator sheet.

    Dehydrate them for 6 to 8 hours removing them from the non-stick sheet and finishing on the mesh dehydrator sheet for the last 30 minutes or so.

    Build the final wraps using lettuce, tomatoes, avocado, the dehydrated smoky maple balls, queso dressing, microgreens if you have them, and chopped spring onions. Wrap or just roll into a cylinder and enjoy eating!


    Oh! And I loved those Thai Nori Rolls so much (see first paragraph), that I ended up buying Russell James’s Thai recipe eBook and every single other eBook he’s ever produced and a home study guide too! Yep, a fan and proud.

    For more on Russell James and his work, visit www.TheRawChef.com

    Raw Food Sunburger from sunny Vilcabamba

    It's hard to believe that Raw Food & Soul Adventures Retreat in Vilcabamba has already been and gone. It's even harder believe that I've whispered my gratitude list and goodbyes to Vilca only this morning and am already in Quito, just hours from heading to Miami. Oh how I do love my life!
    You might've been following my retreat updates either on Facebook or on the blog (here and here), but I have more personal favourite moments, including a personal favourite recipe to share with you. We served this burger at our retreat closing lunch and it made an appearance in others' 'top favourites' box of their feedback forms too… and not only once.
    Some of my highlights below:
    Getting to do my dream work with mum and dad.
    Juicing our garden bounty with Tribest's GreenStar Elite.

    Closing night- chocolate ceremony and chakra purification in white.

    A nut-free dessert made by my mama.

    Cheftress at work.

    Goodie bags full of Palosanto products, Sun Chlorella A, The Raw Chocolate Company's choco coated mulberries and my sister's personalised handmade bracelets by Universe + Chorus.

    Bonding over wheatgrass sprouting.

    I only pick the best looking people for my retreats, can you tell?

    Wild swimming and yoga by the waterfall with Doris Fin.

    Mandango Mountain and Vilcabamba village.

    Ready to juice.
    Makes 12 burgers
    For the equipment
    Food processor
    For the burgers
    2 cups sunflower seeds, soaked overnight*
    1 cup cashews, soaked overight
    1 cup sundried tomatoes, soaked overnight**
    1 large white onion, roughly chopped
    1/2 cup fresh dill
    1/2 tsp white pepper
    Water as needed (a great opportunity to reuse the sun dried tomato soaking water)
    *The sunflower seeds will expand to 4 cups after soaking, which is normal.
    **Only soak the sun dried tomatoes if they have been preserved in salt. If they came in oil, you can skip the soaking stage, but add a little salt to taste.
    - Load the food processor with all burger ingredients, except the water. Use the Pulse function to begin chopping, then turn to High.
    - Stop to scrape down all the sides back onto the blade, turn the food processor back on and add water as needed to acquire a thick paste-like consistency.
    - Scoop the dough onto the teflex sheets of your dehydrator, forming equal sized burger patties. Use either your fingers or the back of a spoon to smooth out the edges of each patty. 
    - Dehydrate on 115degreesF for 12 hours, turn the patties over onto mesh trays of your dehydrator and continue dehydrating for another 3-8 hours.
    For the salad
    2 cups grated cabbage
    Bunch of radish, thinly sliced
    1 large cucumber, sliced
    3/4 cup fresh herbs (in particular dill, parsley and green onion)
    2 Tbsp extra virgin olive oil
    3/4 tsp Himalayan salt
    - Mix the cabbage, radish and salt together in a bowl and massage these ingredients together using your hands.
    - Add the remaining salad ingredients and continue to massage, but very gently this time. Note this salad could be prepared a few hours in advance as all the flavours get an opportunity to marinate.
    For the extras
    Either a tomato ketchup or a curry sauce (both keep well in the fridge for upto two weeks, so make them in advance)
    Tomato slices
    Grated carrots
    - To assemble, scoop a large helping of salad into a heaped pile on your plate, position a ready burger patty on top, coat with your chosen sauce, add tomato slices, grated carrots and a fanned avocado.