Click ‘more’ for full recipe and pictures.

For the base

500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes
3T lemon juice
1/2t salt
3 medium tomatoes

• Grind all ingredients in a food processor until you have a paste consistency.

• Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

• Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
3T tamari
2T olive oil
1/4c water

• Blend all ingredients except the onions in a high-speed blender, until smooth.

• In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

• Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

2c basil
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice

• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date

• Blend all ingredients in a high-power blender until smooth.

For the cheese

1c macadamias
1 1/2T lemon juice
1/4t salt
1/4c water
1T nutritional yeast

• Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Did you like this recipe? You can sign-up for my eZine here to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!

You can also sign-up for updates from this site here, so when I post you’ll automatically recieve an email…it’s so easy to stay ‘in the loop’!

Come along and let me show you how to save time making your raw food, how to make food you’ll love to eat, loads of tips and tricks, and how REALLY be your own raw food chef!

Click here for more details.

Can’t make this class? No problem, I also have a 1 day class in a couple of weeks, check it out here.

I don’t think there’s going to be any chance you’ll miss the release of it as I’m sure it’ll be all over the place, but you may want to sign-up for the notification list just in case.

Here’s a short snippet to whet your appetite…

If you’ve already got one of these, maybe you could leave a review via the comments box below. I’d also like to point out that this is not an affiliate link and I’m making no money from recommending them, I just really like the product and think you will too.

How To be Your Own Raw Food Chef…And Still Have Time To Eat!

Here’s something I hear a lot…

“If I could make food like you, I could stay raw all the time, no problem!”

Or…

“I’d love it if you would come and make food for me, even for just a week, it would be the kick-start I need.”

Well, as much as I’d LOVE to come and make food for every single one of you, it’s not necessary…

You see, I can can teach you everything you need to know about how to get creative in the kitchen and become YOUR OWN raw food chef, and still have tome to eat.

Continue reading here.

Click ‘more’ for full recipe

3c carrot, finely grated
2c pecans, ground in a food processor
1/4c raisins, roughly chopped
1t nutmeg
1 1/2t mixed spice*
Date paste**
1/2t salt
1/2t orange zest
1/2c desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.

** Make the date paste by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.

• Thoroughly mix all ingredients together in a large bowl.

• Shape into individual cakes or press into one large cake, ready to be cut at the end.

• Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 - 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting

1 1/2c cashews
1/2c water
2T agave
3T coconut oil
1T vanilla
1/4t salt

• Blend all ingredients in a high speed blender until smooth.

• Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

• Garnish cake with nutmeg.

Did you like this recipe? You can sign-up for my eZine here to be put on the list for more great recipes like this, plus tips and all sorts of advice to help you become a raw food culinary artist!

You can also sign-up for updates from this site here, so when I post you’ll automatically recieve an email…it’s so easy to stay ‘in the loop’!

Unfortunately they stopped making them a while ago and until recently I was only aware of more expensive professional versions…

That was until someone told me about the Lurch Spirali, which looks exactly like my Spirooli (where do they get these names from?). I can totally recommend this product which, for the price, will make your creations so much more exciting.

Here’s a recipe to get you started.

I do often get asked, “what’s a courgette?” or “what’s rocket?”, so in the interest of public service (and to discover some I didn’t know myself) I’m going to post a few conversions to start off with, to which I’m inviting you to add to via the comments below.

Here’s some to get the ball rolling…

US —-> UK

cilantro —-> coriander
coriander —-> dried/ground coriander
egg plant —->aubergine
flax seed —-> linseed
arugula —-> rocket
zucchini —-> courgette
bell pepper —-> red/orange/yellow/green pepper
scallion/green onion —-> spring onion
spring onion —-> jumbo spring/salad onion
plastic/saran wrap —-> cling film
‘erbs —-> herbs…sorry, just my little joke.

To add any more you know of, please use the comments box below.

[Update: items below are added from emails/comments I received. Please also leave a comment if you would like ask someone what a particular conversion is.]

collards —-> spring greens
lambsquarters —-> goosefoot or fat hen
napa cabbage —-> chinese leaf

It’s such a great day - come over to my neck of the woods and meet up with like-minded people (your type of people), and spend a day learning how to put on a show-stopping raw dinner party, then actually have a raw dinner party with your new friends. For full details and booking, click here.

Tomato & Caramelised Onion Tart with Balsamic Crust & Tahini Sauce, Raw Lasagne and Chocolate Torte with Berry Coulis and Ginger Sauce…this way —->

I had the idea to start including some step-by-step photos with my eZine recipes (and also the ones I post up here), especially for things, like the Curried Cabbage Pillows, that you may need help in learning how to construct.

A quick click on ‘more’ and you’ll be able to let me know if you’d find this useful, in just one click of your lil’ old mouse.