Monday, 10 April 2017

Raw Avocado Super Cake - Nice to make for the Easter Break

This recipe comes to us courtesy of Natasha Corrett and will be used in our recipe project we are launching this year.  As Easter is nearly upon us and we fancy something a bit different, why not have a go at making this for yourself, for friends, or for the family. This cake is packed full of vitamin E and essential fatty acids, which help keep the skin looking young and feeling soft, because of the high avocado content.

Serves 12

5 very ripe avocados
2 lemons
150g agave syrup
150g coconut oil, melted
¼ tsp vanilla extract
½ tbsp rosewater
finely grated zest of ½ lemon and 1 lime, to garnish

for the base:
45g raw almonds
150g dried dates
65g raw Brazil nuts
35g raw pecans
2 tbsp coconut oil, melted
53g desiccated coconut

Line a 21cm round springform cake tin with baking parchment.

To make the base, put the almonds, dates, Brazil nuts and pecans in a bowl, cover with water and allow to soak for 1 hour.

Drain the water and put the soaked nuts and fruit into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Pop into the freezer for 20 minutes.

Meanwhile, make the filling. Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup, melted coconut oil, vanilla extract and rosewater and blend until you get an extremely smooth texture.

Take the base out of the freezer and pour this filling all over it. Pop back into the freezer for another 30 minutes, then transfer to the fridge for another hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests.

 © Natasha Corrett.  Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)

Tuesday, 4 April 2017

Nourishing Movement Recipe- Arame Seaweed Salad from Body Soul Nutrition

Liz Butler held a fascinating and practical workshop with Lizzy Davis last week, 'Nourishing Movement', which was extremely well received. They looked at how we can help ourselves heal during and after cancer treatment through exercise and diet.

We're lucky enough to be able to publish one of the recipes in our blog today, this was a real favourite of the day. Light, refreshing, delicious and nutritious.

Arame Seaweed Salad


·         25g arame seaweed
·         2 medium carrots, grated
·         1 medium beetroots, grated
·         4 tbsp sesame seeds, lightly toasted
·         3 spring onions, finely chopped
·         1 inch piece of ginger, finely grated
·         1 large handful coriander, chopped
·         8 cherry tomatoes, halved
·         Dressing – 6 tbsp olive oil, juice of 1 lime
·         Salt
Serves 2 as a complete meal or 4 as a side salad

            Soak the seaweed in cold water for 10-15 minutes and then drain.
            Place the grated carrot and beetroot in a bowl together with the seaweed.
            Add the ginger, spring onions, cherry tomatoes and sesame seeds and stir.
            Add the olive oil, lime juice, salt and coriander and give the mixture a final stir before               serving.