Serves two
10 mins, 1 hour presoaking
Blender
This was our best seller in the Raw Magic shop, after the chocolate. It’s indulgent but also really refreshing and invigorating. The boys have it for breakfast as a treat. Seven years after first inventing it, it’s still one of my all-time favorite desserts.
1 cup (100 g) goji berries, soaked 1 hour
2 avocados
2 Tbsp coconut oil
2 Tbsp agave nectar
2 Tbsp lucuma powder
1 Tbsp camu
½ lemon, juiced
2 cups (500 ml) water
additional 1 Tbsp goji berries
Soak the gojis in pure water one hour in advance. Drain, and drink the soak water, it’s delicious. Remove the flesh from the avocados and put it in the blender. Add the coconut oil (you don’t have to melt it first, it will break down in the blender), agave nectar, lucuma, camu, lemon juice and water. Give it all a whiz, then add the water slowly, keeping the blender running. When you have a thick dollopy pudding, it’s ready to serve. Sprinkle with gojis to decorate. Or try crumbling a chocolate bar into it—have a look at Raw Magic Heaven on p. 161.
Serves two
10 mins
Blender
I’ve made some of my best food when I’ve been heartbroken. As my friend Shazzie once said, “Chocolate or men? At least you get an answer out of chocolate.” There’s no better way of reaffirming your status as a beautiful being when you’ve been rejected by a guy who doesn’t know a good thing when he sees it, than getting in the kitchen and creating yourself some gorgeousness. I called this Call the Police because it’s so good it should be illegal. A bit like me.
½ cup (50 g) cacao butter
2 avocados
1 Tbsp agave nectar
1 cup (100 g) mesquite powder
½ cup (50 g) cacao powder
½ tsp suma
1 ½ cups (375 ml) water
1 Tbsp cacao nibs
1 Tbsp goji berries
To start, melt the cacao butter. Remove the flesh from the avocados and put it in the blender with the agave nectar, mesquite, cacao powder, suma and melted butter. Blend it all up and then add the water gradually, keeping the blender turning. Serve decorated with cacao nibs and goji berries.
Serves four
10 mins
Blender
This recipe reminds me of the glorious Gela of rawreform.com. When we lived together, we both had this affliction called Spirulina Mouth, which involved eating large quantities of spirulina, then smiling at someone and scaring them with our deep green teeth and lips. For some reason, delivery men love to ring on the door just when you’re eating spirulina.
2 avocados
1 cup (100 g) lucuma powder
½ cup (50 g) spirulina
3 Tbsp agave nectar
1 cup (250 ml) water
Scoop the flesh out of the avocados and put it in the blender with the lucuma, spirulina, agave nectar and half the water. Put the blender on and slowly add the rest of the water until you have quite a thick pudding. Keeps in the fridge for up to a week. If you just can’t help yourself, you can add 50 g (½ cup) chocolate powder and some extra agave nectar to taste, and turn this into a secretly chocolatey green gloop.
Serves four
10 mins, 12 hours presoaking
Blender
Most oats sold commercially in the UK are steamed to stabilize them or they go rancid. At Raw Living, we have sourced fresh raw oats that are packed specially for us. They only have a shelf life of eight weeks, but the difference in flavor is amazing. If you are into your raw foods, it is worth getting hold of some. If you’re using heat-treated oats, they are still a good source of fuel, and balancing for the blood sugar.
2 cups (250 g) rolled oats, soaked overnight
½ cup (50 g) goji berries, soaked 1 hour
2 Tbsp xylitol
2 cups (500 ml) water
Additional 2 Tbsp goji berries
2 Tbsp raisins
Soak the oats overnight. Soak the goji berries an hour in advance. Drink the soak water when they’re ready, it’s wondrous. Drain the oats and put them in the blender with the gojis, xylitol and water. Blend it up, it will seem really runny, but it will thicken once heated. Put in a large pan and heat very gently over a low heat, keeping it under 118° F if possible (this is the temperature at which enzymes are destroyed and food stops technically being raw). Stir in the raisins and gojis. After about five minutes of stirring it should thicken nicely. Serve immediately. If you don’t want to eat it all at once, the mixture will keep in the fridge for up to a week and you can just heat up as much as you need at a time.
Serves four
10 mins, presoaking 12 hours
Blender
Oats and maca are a really good combination. Both are stabilizing to the blood sugar, and give a long-lasting energy boost. Have this for breakfast and you’ll feel calm, strong and capable of taking on anything the universe throws at you! If you’re just making it for yourself, you can blend up a batch and keep it in the fridge, heating up just what you need each day.
2 cups (250 g) rolled oats, soaked overnight
4 Tbsp maca
4 Tbsp lucuma powder
2 Tbsp xylitol or coconut palm sugar
1 Tbsp cinnamon
2 cups (500 ml) water
2 Tbsp goji berries
2 Tbsp raisins
Soak the oats overnight in pure water. In the morning drain them and put in the blender with the maca, lucuma, xylitol, cinnamon and water. Blend it all up to a milk; it will be very runny still. Put in the pan and heat very gently over a low heat for five minutes. A porringer or double saucepan is ideal for this. Keep it under 118° F if you can, which is the temperature at which enzymes are killed and it stops being “officially” raw. Stir in the raisins and gojis. Eat immediately while warm.
Serves two
5 mins
No equipment needed
Breakfast madness. If you want to start your day in a tripped-out purple haze, try this for size. Or you could end your day this way too. Or if you want real mayhem, have it at both ends of the day.
1 Tbsp cacao powder
1 tsp purple corn extract
2 Tbsp mesquite powder
1 Tbsp raw tahini
1 Tbsp agave nectar
2 Tbsp water
1 cup (100 g) buckwheaties (see p. 78)
Put the cacao powder, purple corn extract and mesquite in a small bowl. Pour in the tahini, agave nectar and water, and give it a good mix-up. Stir in the buckwheaties and mix again. Eat straightaway; the buckwheat will go soft if you try and keep it more than a day or two.
Serves two
10 mins
No equipment needed
This golden orange porridge is easy and fun, and a great way to ensure a sunny start to your day.
1 cup (250 ml) water, just boiled
¾ cup (100 g) flaxseeds, ground
2 Tbsp bee pollen
1 Tbsp agave nectar
2 Tbsp lucuma powder
1 Tbsp flax oil
Boil the water. Grind the flaxseeds if you haven’t already. Mix the flaxseeds, pollen, lucuma, agave nectar and flax oil together in a bowl. Gradually add the boiling water, stirring as you go, until you reach the desired consistency. Eat it straightaway, while it’s still warm. You can make purple porridge by adding half a teaspoon of purple corn extract, or chocolate porridge with 1 Tbsp chocolate powder and a dash of extra agave nectar.
Serves eight
10 mins
Dehydrator
My boys have been enjoying this for breakfast for years. Sprouted buckwheat is a wonderful food, really grounding and calming but still light. Buckwheat is technically a seed, not a grain, and it’s superbly alkalizing. You can vary it with any berry you like—try substituting mulberries for cranberries, or cacao nibs for bee pollen.
2 cups (200 g) buckwheaties (see p. 78)
1 cup (100 g) goji berries
1 cup (100 g) bee pollen
1 cup (100 g) dried cranberries
¾ cup (100 g) shelled hemp seeds
2 Tbsp raw tahini
2 Tbsp flax oil
2 Tbsp agave nectar
4 Tbsp lucuma powder
1 tsp crystal salt
1 Tbsp probiotics powder
In a large mixing bowl, put the buckwheat, gojis, pollen, cranberries, and hemp. Give it all a good mix together. In a small separate bowl, pour the tahini, flax oil, agave nectar, lucuma, salt and probiotics. Stir it all up to a thick paste with a small spoon. Pour it over the buckwheat mix, and give it a really good mix, making sure it’s evenly coating it. Store in an airtight container; it will keep in the fridge for up to a week. Don’t add water to the mix or this will make the buckwheat go soggy.
Serves four
5 mins, 20 mins freezing
Blender, ice cream maker
Who doesn’t love chocolate ice cream? For a double chocolate treat, crumble a raw chocolate bar into the ice cream.
2 cups (250 g) shelled hemp seeds
¾ cup (75 g) cacao powder
⅓ cup (60 g) xylitol or coconut palm sugar
1 cup (100 g) mesquite powder
1 ½ cups (375 ml) water
1 cup (100 g) cacao nibs
Blend up everything apart from the nibs. These are your choc-chips, stir them in afterwards, once everything’s blended to a cream. Pour into the ice cream maker, and proceed according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour it into a Tupperware tub or Pyrex bowl, and leave it in the freezer for a couple of hours until it’s soft and scoopable.
Serves four
5 mins, 20 mins freezing
Blender, ice cream maker
Ice cream makers are the best and easiest way I know of making raw ice cream, and hopefully you will have realized by now that raw ice cream is a pretty essential part of life. If you don’t have one, you can just put the mix in the freezer for a couple of hours until it’s frozen enough for you.
2 cups (250 g) shelled hemp seeds
1 cups (100 g) lucuma powder
⅓ cup (45 g) xylitol or coconut sugar
1 Tbsp purple corn extract
1 ½ cups (375 ml) water
Put everything in the blender and blend to a cream. Pour into your ice cream maker and blend according to the manufacturer’s instructions. Eat served with strawberries and goji berries on a hot summer’s day for some hempilicious heavenliness.