Serves 4

Ingredients:

• 4 x 100g (4oz) salmon fillets, skin on
• a little olive oil and salt for rubbing
• 1 tbsp coconut oil or mild or medium (not extra virgin) olive oil
• 2 tbsp root ginger, peeled
• 10 spring onions, topped, tailed and halved
• 1 tbsp fresh coriander
• 3 tbsp soy sauce or tamari (if you’re gluten free)
• 3 tbsp toasted sesame oil
• juice of 2 limes or lemons

Directions:

1. Massage the salmon fillets with olive oil and sea salt, and set them aside.
2. Puree the ginger, spring onions, coriander, tamari or soy, sesame oil, lime juice and 3 tablespoons of water in a blender until they form a relatively smooth sauce and the ginger is finely chopped. Adjust the seasoning according to taste.
3. Heat the oil in a large frying pan, then pan-fry the salmon fillets for 5 – 7 minutes on each side or until cooked and the flesh flakes easily when pressed. Serve immediately with the sauce.

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Ingredients:

• 1 garlic clove, peeled and smashed
• 2 tbsp olive oil
• 1 cup fresh or frozen peas, thawed if frozen
• 1/4 cup walnuts
• 2 tbsp lemon juice
• 2 pinches salt
• 1 pinch red pepper flakes

Method:

1. In a sauté pan, cook the garlic clove in the olive oil on a medium heat until softened, about 5 minutes.
2. Pulse the walnuts in a food processor.  Add the remaining ingredients to the food processor, including the garlic and olive oil. Add about a tbsp of water.
3. Pulse the mixture until thoroughly combined.
4. Taste and add more salt if needed.
5. Enjoy on top of courgette noodles.

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 Ingredients (Approx. 24 small truffles)

• 1 cup of cashews
• ½ cup of hazelnuts
• ¾ cup of soft dates, pitted and finely chopped
• ¼ cup + 1 tbsp. of unsweetened cacao
• ¼ cup of dried cherries
• 2 tbsp. of extra-virgin coconut oil
• 1/8 tsp. of sea salt (to balance the flavour)
• ¼ cup of cacao nibs, finely chopped (for the crunchy shell)

 Directions

• Combine cashews and hazelnuts in a food processor and process until finely ground. Add dates, cacao, cherries, water, extra-virgin coconut oil and salt – mix well.
• Roll the dough into small truffles and garnish with finely chopped cacao nibs.
• Refrigerate truffles for 25 minutes to firm up.
• Truffles will stay fresh for at least 1 week in an airtight container in the fridge.
• If you don’t want to use cacao, replace it with ¼ cup of dried coconut or ground hazelnuts.

Shani Shaker BA (hons), dipION, mBANT, CNHC, is a registered nutritional therapist with a focus on regenerative and functional nutrition, disordered eating, addiction and mental health. Based in London her services include one-to-one coaching, group classes and Skype sessions. Contact her at [email protected]

Disclaimer: The information provided is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. Please consult your healthcare provider with any questions or concerns you may have regarding your condition. Supplementation should only be temporary. If you’re eating a nutrient-rich diet, extra supplementation should only last for a month or two, just long enough to resolve the deficiency.

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Serves 2 people or 1 super hungry human

Ingredients:

• 1 fresh, mature coconut
• 4 soft medjool dates, stones removed and roughly chopped
• 4 sweet, crunchy apples, like braeburn, honey crisp or pink lady
• 1/4 c or a small handful of almonds, soaked and dehydrated (optional)
• 1/4 c or a small handful of apricot kernels (optional)
• 1-2tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp vanilla powder
• 1 scoop of your favourite protein powder, such as Sun Warrior, Vega, Whey, etc.. (optional)
• 2 tbsp bee pollen
• 2 tbsp cacao nibs

 Method:

1. First things first, if you didn’t get pre-prepped coconut, get that coconut prepped. Go outside and hit the coconut against the ground with some force. Rotate the coconut as you do this and, in some cases, the shell will come away from the flesh and you will be left with a whole coconut inside. You can then just chop the top off, drink the water and then proceed. If that doesn’t happen and the shell sticks to the coconut, no big deal, just wiggle a sharpish knife between the shell and the flesh and it’ll separate easily. In most cases, you’ll lose the water. Don’t sweat that. No need to peel the coconut.
2. Chop the coconut, roughly. We’re only using half for this recipe. Save the rest for snacking, treat for the dog or breakfast tomorrow.
3. In a food processor, blitz the coconut, almonds, apricot kernels and dates until they form a loose, chunky consistency.
4. Add the apple spices and protein powder, if using, and blitz again until the apple is broken down to your liking. I like it to have texture so I don’t break it down beyond the size of wheatberries or so. However, if you want it to be more like a porridge, then keep on blitzing.
5. Serve however you want, eat it right out of the food processor (you’re gonna do it, i’m just sayin’ it’s cool), sprinkle with the cacao nibs and bee pollen and add some nut milk of your choice… might want to drizzle with some yacon or maple syrup for good measure.
6. Hum while you eat, just because it makes you happy and feels good. That’s what life is all about.
7. The main ingredients to this cereal are the fresh coconut, apple and dates. From there everything else is optional. Add new stuff, take out current stuff, make it your own and have fun with it.
8. Best to make and eat this the same day as the apples will oxidise and not be as fresh tasting.

Amy Levin is the world’s leading raw chocolatier. Her expertise in raw chocolate is unparalleled as she consistently breaks boundaries in the raw food arena. Amy is a classically trained professional chef who found her way into vegan and vegetarian raw food in 2004 while training to be a holistic health counsellor at The Institute of Integrative Nutrition. She currently te

aches various raw chocolate and raw food classes in South London, and throughout the UK and North America and consults with businesses who wish to implement only the very best raw chocolates and desserts into their menu or product line. She has published three eBooks; A Passion for Raw Chocolate, Raw Fermentation (co-written with Jo Balfe) and What is Raw Chocolate? and has now released her Raw Chocolate classes as online learning courses. Contact Amy at http://ooosha.co.uk/contact

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Cake:

200g Nut flour
1 tsp Vanilla Powder or 1 vanilla pod, de-seeded
100g Lacuma
50g Agave, Honey or Maple Syrup
50g Water

Jam:

400g Fresh or frozen Strawberries
100g Xylitol, powdered
2 tbsp Lemon juice
6 drops, Geranium essential oil
1 Vanilla pod, de-seeded and empty pod reserved

Frosting:

300g Cashews
30g Lemon juice
75g Water
50g agave
175g Xylitol or coconut sugar – powdered
1 tsp Vanilla powder
175g Coconut oil

Method:

For the cake:

• Pulse all dry ingredients in the food processor.
• Add the liquid sweetener and water through the feed hole while the machine is running.
• Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further.
• Line a cupcake mould of your choice with cupcake papers or cling film and fill ¾ with the dough. Use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.

For the jam:

• In a medium mixing bowl, combine all the ingredients and squeeze gently with your hands just to crush the berries and release their natural juices.
• Put the entire bowl into the dehydrator on 115 for 12 – 15 hours or until it has reduced by ⅓ .
• Put the jam to one side to cool for 15 minutes. When the jam is cool, it will be slightly thicker. Using a tea spoon, fill the hole you made in the cupcake.

For the frosting:

I suggest making this first as it needs time to set.
• Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture.
• Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine.
• From here, you can remove 1 cup of the frosting and colour it pink using 1-2tsp beetroot juice and an additional 1 tbsp powdered xylitol.
• Transfer frosting to storage containers and put in the fridge to set, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe a nice design of frosting on top of the cupcake.

 Amy Levin is the world’s leading raw chocolatier. Her expertise in raw chocolate is unparalleled as she consistently breaks boundaries in the raw food arena. Amy is a classically trained professional chef who found her way into vegan and vegetarian raw food in 2004 while training to be a holistic health counsellor at The Institute of Integrative Nutrition. She currently teaches various raw chocolate and raw food classes in South London, and throughout the UK and North America and consults with businesses who wish to implement only the very best raw chocolates and desserts into their menu or product line. She has published three eBooks; A Passion for Raw Chocolate, Raw Fermentation (co-written with Jo Balfe) and What is Raw Chocolate? and has now released her Raw Chocolate classes as online learning courses. Contact Amy at http://ooosha.co.uk/contact

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