Raw Blueberry Cheesecake



  • 2 cups ground almond flour

  • 1/4 tsp baking soda

  • 1/4 tsp Himalayan salt

  • 1/2 tsp cinnamon

  • 3 tbsp rice malt syrup

  • 5 tbsp coconut oil

  • 1 tsp vanilla extract

  • 3 pitted dates, soaked overnight


  • 2 cups of cashews, soaked overnight, drained

  • 1/2 freshly squeeze lemon juice

  • 1/2 tsp Himalayan salt

  • 1/3 cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

Note: Cashews and dates can also be soaked in boiling water in the morning, for at least an hour.


1. Line a square pan with baking paper

2. In a small bowl, combine all the base ingredients until it forms a dough ball. Place the ball into the lined pan. Lay an extra sheet of baking paper on top of the mix to stop the mix from sticking your fingers. Press the dough firmly and evenly into the base lined pan. Place aside in the fridge for an approximate of 25-30 minutes.

3. In a food processor, blend all the filling ingredients together until smooth. Once the mixture is cooled and set, pour the filling mixture on top and evenly spread it out. Place again in the fridge to firm up, for at least 45 minutes to 1 hour.

4. Cut into square slices and serve chilled.

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Cacao Bliss


  • 1 banana

  • 1 small ripe avocado

  • 2 tbs cacao powder

  • 1 tbs chia seeds

  • 1/2 tbs honey or rice malt syrup

  • 1 cup of coconut water or milk of your choice

  • 2 tbs vanilla pea protein (optional)


  • Blend all of the ingredients together until smooth with the consistency of your liking. Enjoy with your favourite toppings ie summer berries, seeds, buckinis and nuts!

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Kale & Pumpkin Quinoa Risotto


  • 1/2 cup of Kent Pumpkin, cubed

  • 4 stalks of kale, finely cut

  • 2 cups of frozen green peas

  • 3/4 cup of quinoa

  • 2 cups of vegetable stock

  • 1 small shallot, finely chopped

  • 2 tbs coconut oil


  1. Place coconut oil into saucepan and set over medium heat. Add shallot and cook until translucent.

  2. Add vegetable stock and cook for a minute. Add pumpkin and quinoa, coat in the mix, cover and allow it to simmer gently until quinoa is cooked and pumpkin is tender.

  3. When quinoa is soft and pumpkin is tender, add kale. Add a little stock if necessary- ensuring that the risotto is wet, not completely absorbed.

  4. Stir thoroughly to combined, add salt if necessary. Remove from heat and enjoy!

Serves 4


  • Instead of coconut oil, butter could be used

  • Instead of quinoa, 1/2 cup of cous cous could be replaced

  • Brown onion and garlic can be added