fbpx
was successfully added to your cart.

Cart

Cashew Nut Frosting

Recipe:

Cashew Nut Frosting

The perfect cake frosting, its full of goodness, made from zero percent dairy and tastes absolutely awesome and will set nice and firm after a short amount of time in the fridge.

Makes enough to cover a 12inch cake
Total Time: 2hr
Prep: 10min
Storage: 6 days in the fridge

Ingredients

  • 150g cashew nuts
  • 100ml of milk (non dairy alternative)
  • 80ml of coconut oil (in its melted form)
  • 20ml of coconut blossom nectar
  • The juice of half a lemon
  • 1/2 a teaspoon of ground cinnamon
  • A small pinch of pink salt

Method

  • Melt the coconut oil by standing it a bowl of hot water
  • Half and juice the lemon
  • Place all of the ingredients into a blender and blend until super smooth and creamy
  • Either store in the fridge for later use or cover a cake with it straight away

Equipment needed:

A good quality blender, Chopping board, Chef’s knife

Top Tips:

A decent blender helps get this really nice and smooth.

Download Recipe PDF

Cashew Nut Frosting

Tomato and Mango Salsa

Recipe:

Tomato and Mango Salsa

A real go to garnish – I use it with loads of things from veggie burgers to salads, sushi rolls and as a dip.

Makes 500g
Total Time: 15min
Storage: Last for a week in the fridge

Ingredients

  • 60ml of apple cider vinegar
  • 60ml of tamari
  • 60ml of cold pressed rapeseed oil
  • 1/2 of a red onion
  • 2 cloves of garlic
  • A thumb size chunk of ginger
  • 1 whole fresh mango
  • A small bunch of fresh basil (20g)
  • 5 whole tomatoes
  • A pinch of pink Himalayan salt
  • A pinch of ground black pepper

Method

  • Finely dice all of the tomatoes
  • Finely dice half of the red onion
  • Mince the two cloves of garlic and then peel and dice the fresh ginger
  • Remove the thick stalks from basil, fold it up into a tight pack to be able to finely chop it
  • Peel, prep and chop the fresh mango and add all of the ingredients to mixing bowl.

Equipment needed:

Chopping board, Chef’s knife, Mixing bowl, Spoon

My Top Tips:

Watch my video on the best way to prepare a mango.

Download Recipe PDF

Tomato & Mango Salsa

Tahini and Lime Dressing

Recipe:

Tahini and Lime Dressing

The perfect thick and creamy dressing for anything Asian inspired.

Makes 200ml
Total Time: 10min
Storage: 5-6 days in fridge

Ingredients

  • 80g of tahini
  • 10ml of coconut nectar
  • 10ml of tamari or soy sauce
  • 10ml of apple cider vinegar
  • 80ml of water
  • 1/3 of a whole red chili
  • A thumb size chunk of ginger
  • 1 clove of garlic
  • The juice of 1 whole lime
  • A pinch of Himalayan pink salt
  • A pinch of black pepper

Method

  • Crush and peel the clove of garlic,
  • Chop a 1/3 of the chilli
  • Cut and peel the small chunk of ginger
  • Add it all to the blender, along with the juice of the whole lime, the tahini, apple cider vinegar, tamari, coconut nectar, water and a pinch of salt and pepper.
  • Blend the ingredients at a high speed for about 60 seconds to combine
  • You may need to add a little more water at this stage depending upon the consistency of it and the consistency that you want

Equipment needed:

Chopping board, Chef’s knife, Blender, Spoon

Additions:

Add coriander, lemongrass or some fresh herbs for a twist.

Download Recipe PDF

Tahini & Lime Dressing

Salsa Verde

Recipe:

Salsa Verde

A great dressing that will go amazingly with almost any salad in the world. Not just for salads either it can also be used for garnish and additions to dishes.

Makes: 200ml of Salsa
Total Time: 10min
Storage: 7 days in the fridge

Ingredients

  • 2 cloves of garlic
  • Half of a red onion
  • 10g thyme
  • 10g mint
  • 10g coriander
  • 10g flat leaf parsley
  • 10g basil
  • 20g of capers
  • 10ml of apple cider vinegar
  • 1 teaspoon of dijon mustard
  • 10ml of cold pressed rapeseed oil
  • A pinch of Himalayan pink sea salt
  • A pinch of ground black pepper
  • 100ml of water

Method

  • Finely chop the cloves of garlic
  • Fine dice the red onion and add to a mixing bowl with the garlic
  • Add the leaves from the thyme and finely chop all of the rest of the herbs (place them in a nice bundle to chop them fine, add them to the bowl along with the fine chopped capers.
  • Season with a pinch of salt and pepper then add the apple cider vinegar, rapeseed oil, water and dijon mustard
  • Place into the blender
  • Pulse to incorporate all of the ingredients, rather than blend, to achieve the right consistency.

Equipment needed:

Chopping board, Chef’s knife, Mixing bowl, Blender or food processor, Spoons

Top Tips:

You want to keep a salsa verde fine but not pureed or completely blended smooth. I like it with a nice bit of texture and bite.

Download Recipe PDF

Salsa Verde

Raspberry Chia Jam

Recipe:

Raspberry Chia Jam

Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes

Makes 250g Jar
Total Time: 1hr
Prep: 1hr
Storage: 6 days in fridge

Ingredients

  • 200g punnet of fresh raspberries
  • Half of a lemon
  • 30g of chia seeds
  • 20ml of maple syrup
  • 100ml of water
  • A tiny spoon of vanilla paste
  • A pinch of Himalayan pink salt

Method

  • Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
  • Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
  • Squeeze in the lemon juice and mix everything well together.
  • Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
  • Spoon into the storage jar if you are not using straight away

Equipment needed:

Small mixing bowl, a fork for mashing, Storage jar

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Chia Jam

Baba Ghanoush

Recipe:

Baba Ghanoush

Baba Ghanoush is a traditional Syrian dish and a very common accompaniment to any mezze dish. It is traditionally made with tahini and a smokey flavour. I love to use baba ghanoush as a part of breakfast dishes or a snack with crudites and crackers.

Makes about 10 Portions (1tbsp per portion)
Total Time: 35min
Prep: 10min
Storage: 4 days in the fridge

Ingredients

  • 1 whole aubergine
  • 40g tablespoon of tahini paste
  • 1 whole lemon
  • 2 cloves of garlic
  • 10g of fresh parsley
  • 1 teaspoon of smoked paprika
  • Cold pressed rape seed oil
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper

Method

  • Pre heat the oven to 200c
  • Trim the top off the aubergine then cut it lengthways down the middle opening it up facing the inside to the sky on the baking tray
  • Score the aubergine flesh diagonally this will help it cook all the way though
  • Drizzle with oil, season well with salt and pepper and bake for 25 minutes on 200c degrees.
  • Once cooked scrape out the inside flesh and place in to the bender with the garlic cloves, the bunch of fresh parsley (with the stalks), the tahini paste, lemon juice, a teaspoon of smoked paprika and a good pinch of salt and pepper.
  • Blend on full speed for 60 seconds until smooth
  • Serve

Equipment needed:

Oven, Baking tray, Blender or food processor, Chopping board, Chef’s knife, Spoon

Download Recipe PDF

Baba Ghanoush