From issue 13 of News From The kitchen.

Click ‘more’ for full recipe & picture plus ‘how to’ step-by-step photos.

For the tortilla

3c peeled courgette (zucchini)
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*

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

• Add flax meal and blend again until smooth.

• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

1c pumpkin seeds
2T fresh dill, finely chopped
1t ground coriander
2t cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3T fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4c olives, stones removed
2t oregano
Pinch cayenne
Pinch pepper
1/2t salt
1T lemon juice

• Process all ingredients in a food processor until thoroughly mixed.

• Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 - 8 hours.

For the hummus

1/2c mac nuts
3T lemon juice
3T tahini
1/4t salt
1/4c water

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

Optional “roasted” Mediterranean vegetables

1/2c courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2c fresh tomatoes, sliced
3T olive oil
1T lemon juice
1/4t salt

• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

• Arrange the vegetables in a line along the salad leaves.

• Place 3 - 4 falafel along the top of the vegetables.

• On top of the falafel, spoon over a generous helping of the hummus.

• Fold up the left and right hand sides of the tortilla.

• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

• Once completely rolled, cut at a diagonal with a sharp knife.

***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’!***

If you’re in the UK I could really do with your opinion on something…

To make myself more accessible as a personal chef to you I’m considering offering to be your chef by courier.

That doesn’t mean I’m going to be shipped to your house, it means the meals will be! :-)

So many people ask me if I can do this for them so I’d like to get a bit more of an idea of exactly what would best suit you, so I can really help you in the way that you need it.

I’ve created a very short survey consisting of just 5 questions that’ll only take a minute to fill out - 3 of the questions require just a tick in the box.

Click here to take the survey.

From Issue 12 of News From The kitchen

Click ‘more’ for full recipe.

For the base

3/4c cashews
1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut

• Grind all ingredients in a food processor.

• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.

• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

For the filling

1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries*, stones removed
1/2c mango, flesh only

*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in season.

• Blend all ingredients in a high speed blender under smooth, it’s nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.

• Fill the shells with the ice-cream and garnish with slices of mango. Easy!

***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’!***

I used to worry about what I was going to eat on Christmas day. I really wanted to be raw but I was worried about what people around the table might think, and also about wanting to have more than just a salad, no matter how much I enjoyed them normally.

I even toyed with the idea that, “well, it is Christmas, maybe I’ll just have a cooked Christmas dinner this year, after all it’s only once a year.” But somehow I knew that nut roast wasn’t really what I wanted. I wanted to do Christmas ‘raw style’.

So I came up with….

My own FULL Christmas menu, complete with mince pies and all the trimmings!

I’ve been teaching it to, and preparing it for, other people around this time of year ever since. It’s proved so popular that I’ve even had relatives comment that they’d prefer to be eating what I’m eating! That actually did happen one year, I found myself making a full raw Christmas dinner for myself and my family.

As well as teaching this menu in a class this year, for the first time I’m making it available as an eBook until midnight on the 23rd December, when it’ll be gone for another year.

Click here to buy

Recipes in this eBook are:

- 3 different ‘mocktails’. These are alcohol-free juice cocktails to impress your guests, or just for yourself!

- Ginger & Orange Spiced Pecans.

- Rolled Courgette Ribbons with Sweet Beet Pate

- Red Onion Chuntney Mini Party Pizzas

- Chocolate Macaroons with Spiced Cashew Cream Centre

- Mince Pies with Cashew Icing

- Cucumber Canapes with Macadamia Puree

- Crumbed Portabello Meatloaf

- Herb-Infused Maple & Pecan Sweet Potatoes

- Creamy Mushroom Gravy with Caramelised Onion

- Pear & Dried Winter Fruit Stuffing

- Cranberry & Pomegranate Relish

- Kilted Sausages

- Christmas Pudding with Custard

This book is currently available for pre-order until 23:59 GMT on the 3rd December 2008, for the special price of £7.99.

The eBook will be delivered to the email you used when paying on that date (00:00GMT 4th December).

At 00:00 GMT Dec 4th it will go on sale for the normal price of £9.99.

And seeing as it just wouldn’t feel right selling this eBook all year round, it’ll only be available until midnight on the 23rd December.

As usual, this eBook comes with a full money-back guarantee, so if you’re not entirely happy with it I’ll refund your money and you can keep the eBook too.

Click here to buy.

I used to worry about what I was going to eat on Christmas day. I really wanted to be raw but I was worried about what people around the table might think, and also about wanting to have more than just a salad, no matter how much I enjoyed them normally.

I even toyed with the idea that, “well, it is Christmas, maybe I’ll just have a cooked Christmas dinner this year, after all it’s only once a year.” But somehow I knew that nut roast wasn’t really what I wanted. I wanted to do Christmas ‘raw style’.

So I came up with….

My own FULL Christmas menu, complete with mince pies and all the trimmings!

I’ve been teaching it to, and preparing it for, other people around this time of year ever since. It’s proved so popular that I’ve even had relatives comment that they’d prefer to be eating what I’m eating! That actually did happen one year, I found myself making a full raw Christmas dinner for myself and my family.

This year there’s going to be 2 ways you can learn how to give yourself this gift on Christmas day.

Firstly, I’d love to see you at my class on December 13th in picturesque Chichester to join myself and your new group of festive friends for a whole day of learning how to make these dishes, how to present them, and how to wow others with your raw food skills at Christmas. We’ll finish off the day with a Christmas dinner party of our own so you can see how it ’should’ be done.

Chichester is a beautiful cathedral city at Christmas time, and there is every reason to come a day early for some last minute Christmas shopping.

If you can’t make the training itself…

You’ll be able to buy the recipes in eBook format from next week. Look out for it in the next edition of this eZine.

This is the last chance to come to a dinner party training course for the current price as it will be going up next year, and to end my class calendar this year with a bang, I’m going to be giving all participants a Christmas present: a free copy of the eBook!

There’s 4 people booked already and I’ve hardly even advertised this class (and even when I did I didn’t mention the free eBook), so now’s the time to hop over here and book you place.

See you there!

Merry Christmas!

From Issue 11 of News From The kitchen

Click ‘more’ for full recipe.

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’!

I currently have 6 people booked for this weekend’s class, but there’s still room for 2 more, and I’d love to have you along.

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.