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 coriander 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 coriander 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 handfuls of wild garlic leaves
• some wild chives
• date soak water
• lemon juice (a bit less than half a lemon)
• fresh chili
• turmeric
• 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, soaked for about 4 hours
• 1/2 red pepper
• 1/2 carrot
• 2 tomatoes
• 1 tsp coriander 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 handfuls 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!

It’s the old favourite in one of it’s infinite variations – banana and sesame:

I ground up maybe 80g of sesame seeds with 1 tablespoon of cacao nibs and a bit of vanilla pod. I mashed this up with a banana and and a teaspoon of mesquite and a teaspoon of hemp leaf green superfood.

The basics of the recipe are the ground sesame seeds (or tahini) and the banana. Any number of other things can be added, I often use spirulina but I fancied a changed today. If I want something really sweet I’ll mix in a bit of agave or carob powder.

I just made Golden Cream Pie, one of Holly‘s recipes. It was great, although not quite as good as when Holly makes it!

(Also, I didn’t have dried cherries, so I used fresh ones, which made the base not very base like!)

Pastry:
100g or ½ cup almonds, soaked
100g or ½ cup hazelnuts/ filberts, soaked and dehydrated if possible
5 dates, fresh if possible
5 prunes
1 banana
30g pitted dried cherries (if available)
handful cacao nibs

Filling:
hemp milk made with 200ml or 2/3 cup hemp seeds and juice of 2 oranges and water as necessary (click for hemp milk recipe)
a few pieces orange peel/zest
2 dried figs
½ banana
50g or ¼ cup macadamia nuts
30g or a handful goji berries

Decoration:
handful fresh cherries
sprinkling chocolate powder

Process all the pastry ingredients except the cacao nibs together until smooth, mix in the nibs and form the pastry base on a plate.

Blend the topping ingredients until smooth and fill the pie.  It will set in a few minutes
Sprinkle raw chocolate powder on the top and decorate with halved cherries.

I made myself a dehydrator:

Ok, not quite. I worked out how to dry stuff using my radiator! I’ve been using this method to melt my cacao butter for a while now, then started drying some orange peel for making the orange oil which then led me to try and dehydrate a cookie…

So I was experimenting with a recipe for a cake base and I thought “mmm, this would make a good choc chip cookie, so I added some currants and, there it is:

Ingredients:

• 60g almonds, soaked
• 6 dates, soaked
• 2 prunes, soaked
• 50g cacao nibs
• 1 tsp lucuma
• 1 tsp mesquite
• 1 tsp cacao powder
• 10g currants

I put everything except the currants into the food processor and processed until the texture was ‘cake like’ (took quite a while, kept having to stop and stir it up a bit). I then added the currants and processed briefly. I ate most of it as it was and dried one cookie for an hour or two, but I think if you have a dehydrator it might make good cookies. You might want to add more cacao powder, 1tsp doesn’t make them very chocolaty.

I love mulberries! When I was living in Spain, I lived about 5 minutes walk to a mulberry tree so when it was the season, I would go every day and pick and eat!

Taking a cue from the Vanoffe bar, which is a raw white chocolate bar, I decided to try my hand at dark chocolate with mulberries.

First, I ground up some very dry mulberries (if your mulberries are still a bit chewy, they may need dehydrating before you do this) with some vanilla pod. Then I melted about 40g of cacao butter and added:

• 4 tablespoons of the ground mulberries
• 3 tablespoons raw chocolate powder
• 1 tablespoon lucuma powder
• 1 teaspoon mesquite powder
• 1 teaspoon dark agave nectar

I left it in the fridge for a while until hard and it was very good. I think this recipe might work well with my mint oil when it is ready.