It was hard to resist eating these long enough to take a photo...

Summary: If I could only eat one thing for the rest of my life, it would be these. I never understood the raw food obsession with kale chips until I tried and adapted this recipe from gliving.com. The cashew cheese makes a wonderful dip, but dehydrated on kale chips is divine. This recipe makes about 3 dehydrator trays.

Raw Veg Crackers

Summary: Super yummy dehydrated raw crackers inspired by a recipe from Angela Stokes-Monarch’s newsletter, made only with nuts, seeds and veggies. The recipe below makes 1.5 dehydrator trays – I usually double it.

Ingredients

• 1 cup carrots
• 1 cup peeled courgettes
• 1 small onion
• 1 red pepper
• 1/2 green pepper
• 2 1/2 cloves garlic
• 1 cup soaked almonds
• 1 cup ground golden flaxseeds
• 2 tsp salt

Instructions

1. Grind all of the ingredients together in a food processor until very small. This may take more than one go in the processor, in which case mix everything together in a bowl afterwards.
2. Spread thinly (a few mm thick) onto teflexx sheets or parchment paper.
3. Dehydrate at 115 F for a couple of hours.
4. With a blunt knife, score squares into the drying mixture to make cracker shapes.
5. After another hour or two, the crackers will be dry enough for you to flip and remove the teflexx sheets so that the underside can dry.
6. Continue to dehydrate until the crackers are dry enough for your tastes. The dryer they are, the longer they will store. I tend to dehydrate for a total of around 14 hours.
7. Serve with raw hummous, salsa, cashew cheese – whatever you fancy!

Served with homemade salsa

Summary: Don’t want to waste the leftovers from this year’s Halloween pumpkin? When hollowing the pumpkin discard the stringy part in the centre where the seeds are, but keep the solid flesh for making the pie. The result is a deliciously moist, seasonally spiced dessert.

Raw Milk & Cookies

Summary: I always used to throw away the pulp left over from making almond milk, so I invented this recipe to use up the leftover pulp. I usually make a litre of almond milk at a time, leaving me with about 3/4 cup of almond pulp, which makes 6 cookies in this recipe.

Summary: We took our lunch outside today, a treat we haven’t had since last summer, and something we love to do. Raw kale salad was perfect for sitting on the grass among the daisies – filling, tasty, and a good way to eat lots of something you wouldn’t normally! This recipe really makes the kale soften, making it much more palatable than it usually is in its raw state.

This recipe is adapted from one by Karen Knowler, and serves 2 as a main meal.

Raw Coleslaw

Summary: I created this recipe from a mish-mash of other coleslaw recipes, as a way of using up the excess of cabbage in our fridge! Sweet and creamy.

Raw Pancakes

Summary: There are numerous raw pancake recipes out there, so raw fooders needn’t miss out on Shrove Tuesday. Last year I made pancakes from ‘Ani’s Raw Food Kitchen’, this year I borrowed a recipe from Charlie Lagoa’s newsletter. As you can see from the picture, mine didn’t come out looking too attractive (or very pancake-like!), but they tasted fab.