- ½ cup finely shredded coconut
- ½ cup sprouted, dehydrated buckwheat
- 1 medium beetroot (peeled, chopped)
- 1 cup dates (soaked)
- seeds of ½ vanilla bean
- Place coconut, buckwheat into a food processor fitted with the S blade and process into a fine flour.
- Add beetroot, dates, vanilla and process until well combined.
- Wet your hands a little bit and roll spoonful of the dough into little balls.
- Roll with topping of your choice, I used ¼ cup finely shredded coconut.
- Place them on a sheet of baking paper. For the best result, let sit them in the fridge overnight to firm.
- Transfer to an airtight container and store in the fridge. Enjoy!
A lovely, pineappley flavoured, probiotic drink for Summer.
- 2 litres filtered or spring water
- 220gm raw sugar (organic if poss)
- 1 pineapple
- Bring 250 ml water to boil
- Add sugar to a 2 litre wide-mouthed jar then pour in boiling water.
- Stir till sugar is dissolved. Add enough of the remaining filtered water to three quarters fill the jar. Set aside to cool
- Wash outside of pineapple and using a very sharp knife cut off the skin taking with it some of the flesh.
- Add this to sugar water and stir vigorously.
- Top up the jar to fill it.
- Cover jar with piece of muslin or cheesecloth and secure with a rubber band.
- Place jar away from sunlight in a warm place and leave to ferment for 1-7 days
- Stir it every day, making sure pineapple pieces are under the liquid.
- When the taste is to your liking, remove and discard the pineapple skins and skim off any foam and scum from top of mix.
- Using a funnel and a sieve pour into tall narrow necked jars with wire clip top lid.
- Leave these bottles on the bench to build up the fizzyness – 1-3 days.
- Make sure to ‘burp’ every day. Store in fridge to slow fermentation.
- Add sliced mint leaves to 2nd fermentation or 2 cinnamon sticks, or 2 small chillis cut in half lengthwise, or use it in your next pina colada.
‘Go for Greens’ Raw Hummus
Equipment: Blender or Food Processor, Medium Bowl with lid to store
- ½ cup organic sprouted chick peas or a 400gm can (also called garbanzo beans)
- (Sprout in the usual way for 2-3 days)
- 2 tablespoons lemon juice
- 1 teaspoon good salt (himalayan pink or celtic sea)
- 1-3 cloves garlic
- ½ cup good olive oil
- 1 teaspoon green powder eg spirulina or wheatgrass or a mixture
- 1 handful fresh salad greens of your choice
Put all the ingredients into a processor and blitz away till you have it the consistency you prefer, smooth or chunky.
You can also add a good handful of washed destalked fresh greens eg kale, spinach, parsley, thyme, cos lettuce, rocket, or some edible weeds of your choice.
If you’re used to eating a lot of greens, add more or if you’re starting out with them put in less and increase as you get used to the taste.
Serve with sunflower crackers or any raw crackers you like.
Gorgeous Green Juice
- thick slice of pineapple
- handful of green grapes, with seeds
- 6 dark green lettuce leaves (cos are ggood)
- 2 stalks celery
- 1/2 cucumber
- 1-2 pears
- a few spinach leaves
- 1/2 lemon, peel on
Juice them all and serve in a special glass.
If liked add 3-4 ice cubes and whizz in the blender.
Garnish with radish rounds or a few small celery leaves and a straw
Nutrition: zinc, calcium and Vitamin K in cucumber and lettuce, beta carotene in spinach, pineapple and grapes give a sweet boost which can help to induce sleep. Lettuce and celery help to relax the nerves. Celery is great to put in juices every day for the sodium (essential for building bones), cucumber is good to flush out toxins, great for your skin and to hydrate your body.