Freshly inspired by the David Wolfe video to try using aloe vera again, I made a coco-choco-carob-aloe-vanilla milkshake.

Ingredients (as always, very approximate!):

Coconut milk

• about half a brown coconut
• water

Blend and strain to make the coconut milk.

• 3 tablespoons of cacao nibs
• 1/3 vanilla pod (could maybe have done with a bit more)
• 2 tablespoons carob powder
• 3 dates
• gel from one small aloe vera leaf

Put the cacao and vanilla in the blender on their own first to grind them to a powder then put everything else in with the milk and blend. It’s not very smooth as the cacao nibs don’t grind very finely but it is delicious… enjoy… love Rob

I bought a bag of peanuts yesterday and have been experimenting, here’s a nice cake recipe I came up with:

• 40g peanuts
• 4 tablespoons sesame seeds
• 2 tablespoons cacao nibs
• a small piece of vanilla pod
• 5 dates, soaked

I ground up everything except the dates in my seed mill. I then added the dates and ground some more (maybe do this bit in a food processor depending on what equipment you are using).

Roll into balls to serve.

Tonights salad sauce, similar but different:

• 2 tomatoes
• 4 sundried tomatoe halves, soaked
• a small amount of sea spaghetti, soaked, with soak water (I didn’t weigh it, but maybe only 5 grams)
• 1 date, soaked
• 1/2 yellow pepper
• 1/2 carrot
• 1 avocado
• 1 tsp corriander seeds
• a few pieces of fresh chili
• a sprinkling of herbs de Provence
• a small piece of fresh ginger

I blended it all together and it was delicious, I put a good amount of chili in it. I had it with a bowl full of baby spinach and some wild hedge garlic.

I made a delicious sauce to go on my greens today, but I didn’t weigh or measure everything, I was just adding stuff and playing around, but I think I can remember everything that went in:

• 35g peanuts
• 20g coconut
• 1 tsp corriander seeds

I ground these up in my seed grinder first and then put in the blender with the following

• 5 cherry tomatoes
• 1 avocado
• a couple of handfulls of wild garlic leaves
• some wild chives
• date soak water
• lemon juice (a bit less than half a lemon)
• fresh chili
• tumeric
• garam masala
• cumin powder
• water

Blend until smooth and creamy, adding water as necessary.

I attempted to make a sweet chili sauce and what I ended up with was the best raw curry I’ve ever made!

This is what I put in the blender:

• 3 dates, soaked for about 4 hours, plus the soak water
• 3 sundried tomato halves, soakes for about 4 hours
• 1/2 red pepper
• 1/2 carrot
• 2 tomatoes
• 1 tsp corriander seeds
• 1/4 tsp ground cumin
• about 1/2 tsp of chili powder (I’m a bit unsure of the exact amount as I added it in a bit at a time)
• 1 avocado
• 1/4 tsp agave nectar
• a couple of handfulls of wild greens including some chives, wild garlic, sorrel and dandelion
• 3 tablespoons of soak water from sea spaghetti (just the soak water, I ate the sea spaghetti yesterday) – I guess if you don’t have this then some seaweed flakes or a small amount of salt would create a similar flavour

I think that was everything! I blended it all up and poured it over a large dish of wild greens, and it reminded me so much of eating [cooked] curry!