Pumpkin/Sweet Potato Mash


2 cups of pumpkin, sweet potato or squash

½ tsp grated ginger

2 T freshly chopped coriander (cilantro)

juice of ½ lime

1-2 T of coconut oil or coconut milk,

pinch of good quality salt, Himalayan, sea or rock salt.

Steam the pumpkin, squash or sweet potato.  Mash in a large mixing bowl or food processor and then add the ginger, coriander, lime juice, coconut milk (or coconut oil) and a pinch of sea salt.  If you don’t like coconut you can use olive oil or butter, as you like.  This makes a delicious side dish and kids love it too!


Delicious Flourless Chocolate Torte


2 ½ cups grated beetroot
2/3  cup maple syrup
4 eggs
½ cup cold-pressed coconut oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon celtic sea salt

1. In a medium saucepan, heat the beets and maple syrup, bring to a boil, then cover.

2. Reduce to a simmer and cook for 20-30 minutes, until the beets are soft.

3. Transfer this mixture to a blender and puree on high speed until very smooth.

4.Add the eggs, oil, vanilla, almond extract, cacao and salt and blend again.  

5.Pour mixture into a well greased 9 inch cake pan.

6.Bake at 180 C or 350 F for 30-35 minutes until a knife inserted into the center comes out clean.

7. Cool, refrigerate for a few hours and then serve.

*This recipe was adapted from a recipe on the wonderful website Elana’s Pantry (http://www.elanaspantry.com/) that’s chock full of gluten-free delights!

Dehydrated Kale Chips


Wash the kale leaves, cut out the thick stems in the middle and break them into smaller pieces.  Dry well.  Coat them with a small amount of olive oil, a pinch of salt and any other spices you like, cumin, coriander, turmeric, cayenne, etc or just have them plain.  Place on baking sheets and dry in a low oven or dehydrator.  The normal temperature to dry things in a dehydrator and retain all the nutrients is approximately 50 degrees C or 120 degrees F, but most people do not own one, so it’s also okay to put them in the oven at a slightly higher temperature for less time.  When using an oven at 95 degrees Celsius or 200 degrees F, they will dry in about 20 minutes.

Juice Fasting and Yoga Retreat, Sept. 29-Oct. 6, 2013, Southern Spain, 15% discount on all single occupancy rooms

There are still spaces on this retreat starting on September 29th – let us know if you are able to come along – here are some details.  Also we’re offering a “September special” of 15 % off any single occupancy room for this retreat.

Join us in Andalucia at the beautiful Hotel Sindhura, close to the famous white hilltop village of Vejer de la Frontera and the nearby beaches of Conil and Palmar. Hotel Sindhura is built in the classic Andalusian ‘Cortijo’ style. Within its central courtyard you can take time to unwind in the jasmine and orange blossoms with the soothing sounds of the central fountain to lull you. With views of the long quiet beaches of the Costa de la Luz, Hotel Sindhura is an tranquil and beautiful place to unwind.

A professional nutritional adviser will support you throughout the fasting process. During the fast you will consume organic fruit and vegetable juices, spirulina and vegetable broth to provide you with the vitamins and minerals you need to nurture your body, and detoxifying herbs will aid in the cleansing process. Psyllium husks will provide cleansing bulk and help stave off physical hunger. Self-administered enemas are done twice daily to help the body to eliminate toxins. Daily yoga is complemented by fun and informative classes on nutrition and healthy eating, sustainable living, meditation and happiness.

Summer rolls with dipping sauces

We have been trying out some lovely summer rolls like they eat in Southeast Asia, but we made up some of our own dipping sauces to go with them… great for a hot day al fresco lunch. Just get some rice wraps from an Asian supemarket and make up a selection of raw veggies – carrot, cucumber, lettuce and spring onions. You can combine these with these tasty sauces:

Avocado wasabi sauce

1 teaspoon of wasabi paste

2 teaspoons of soy sauce

2 avocados

handful of chopped coriander

juice of 1 lime


Here is another dipping sauce that we tried and it was a good combination with the summer rolls

Lemon tahini dressing

2 tbsp tahini

¼ cup soaked seeds (e.g. sunflower and pumpkin)

½ cup lemon juice

½ cup orange juice

2 tbsp tamari (soy sauce)

1 tbsp extra virgin olive oil

1 tbsp honey

1 clove garlic

1 tbsp grated ginger

pinch of salt

1 cup of water (to thin mixture)

Combine all ingredients in a blender and pour over a salad or steamed/roasted veg etc

Fresh Juice Ice Lollies

In this sweltering weather I have been experimenting with lots of new and delicious ice lollies to refresh the kids. Rather than buying the pre-made, sugary and processed versions, we make them ourselves in reusable ice lolly makers – it’s so easy to do and great as a snack and rehydrator on a hot day…. these are some that we recommend you try

Mango, lime and coconut milk
– blend up the flesh of a whole ripe mango, a tin of coconut milk, juice of a lime, and 2 tbsp of maple syrup, pour into the ice lolly maker and then freeze

Pineapple and carrot – juice a whole pineapple and about 6 carrots, then freeze!

Green smoothie – blend a banana, avocado, 1 cup rice milk, 1 teaspoon of supergreens – freeze!


Raw Pizza recipe

We just made a delicious raw pizza base with lots of different sauces, it tasted so good and was not that different to the real thing! But this recipe is so healthy and good for you, no dairy or wheat, and stacked full of fresh and tasty veggies, nuts and seeds. It is a lovely little snack for kids too, they can make their own!

Raw pizza recipe

Pizza base ingredients

2 cups of ground almonds

1 cup of  ground flax seeds

1 cup of water

1½  tablespoons of olive oil

1 teaspoon of dried basil

1 teaspoon of dried thyme

1 teaspoon of dried rosemary

¾ teaspoon of salt

Mix up the ingredients in a bowl and then make a ball with the dough, then flatten out to about 1/2cm depth on greaseproof baking paper. Once you have made all the bases, put them in a very low oven (<50 degrees centigrade) and leave for an hour, turning over once. If they are still quite moist you can leave them in the oven over night in the oven with the door shut and they will dehydrate. Alternatively you can use a dehydrator if you have one!

Sauces for the top of the pizza (all of these involve putting the ingredients in a blender or food processor)

Raw tomato sauce

½ cup of fresh tomato

½ cup of sun dried tomatoes

1 ½ tablespoon of olive oil

1 ½  teaspoon of dried basil

½ clove garlic

½ teaspoon of celtic or Himalayan salt

this also be used for a dipping sauce for the sushi wrap summer rolls

Cheese sauce

2 cups of cashews

¾ cup of water

1 tablespoon of sea salt

1/3 cup nutritional yeast

Spinach pesto (great also with courgette pasta)

2 handfuls of spinach

1 handful of basil

1 clove of garlic

3 tablespoons of olive oil

1 ½  tablespoons of sweet white miso

juice of half a lemon

salt and pepper

1 cup of pine nuts

Vegan Cream of Broccoli Soup


  • 1 large bunch of broccoli
  • 2 medium onions, chopped
  • 2 stalks of celery, chopped
  • enough water to just barely cover the veggies in the pot
  • freshly ground black pepper
  • sea salt
  • 1 cup soaked cashews or almond milk
  • 1 bay leaf
  • 2-3 cups of fresh spinach
  • fresh basil and mint, several sprigs of each

Place a large pot over low to medium heat.  Sprinkle the bottom with a few pinches of salt and heat for about 1 minute.  Then add the oil and heat for 30 seconds, making sure that the oil does not smoke.  (If you are using a Teflon pot, then you will not need to do this step, but we are not big fans of Teflon.  You can refer to our last newsletter for more on that story!)   This will create a non-stick surface in your pot.  Saute 2 medium onions in the olive oil and salt on low heat.  If the onions start to stick then just add a few teaspoons of water.

Add celery and sauté for a few more minutes.  Add the broccoli and the bay leaf and just enough water or stock to cover the veggies, and cook until the broccoli is just soft.  Reduce heat and let simmer for 10 more minutes.  Season with salt and pepper.

Remove from heat and blend the soup together with large handfuls of fresh spinach, basil and mint and the cashews or almond milk.  (The cashews will make the soup thicker and creamier, almond milk will mean the soup will be thinner and lighter, you choose!)   Serve and enjoy!