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Mango Lassi from RawSome by Brigitte Mars
2 cups Almond Milk
2 mangoes, peeled and seeded
1 banana
¼ cup dates, soaked for 20 mins
¼ t cinnamon
¼ t cardamom seeds
1 t rosewater (optional – not a raw product)
Combine all ingredients in a blender and liquefy until the mixture reaches the consistency of a thin shake

Mango with Coconut Kream from Ani’s Raw Food Desserts

2-3 mangoes, peeled and diced
Pinch of Cayenne pepper (optional)
Coconut Kream

Toss 2-3 diced mangoes with half of the kream in a mixing bowl. Divide among 4 serving dishes and top each with 2 T kream. Sprinkle with Cayenne and serve. Best enjoyed immediately but does keep for a day in the fridge.

Coconut Kream
¾ C shredded coconut, ground into powder
¾ C cashews ground into powder
¾ C water
¼ C + 2 T liquid coconut oil
¼ c + 1 T agave syrup
Blend together. Keeps in the fridge for a week and 2 weeks in the freezer.

Mango Chutney from RawSome by Brigitte Mars
Yields 4 cups
2 cups peeled, chopped mangoes
2 cups tomatoes
¼ cup finely chopped onions
½ cup chopped fresh cilantro
Juice of 2 lemons
¼ t Celtic salt
1 t finely cho[pped fresh jalapeňo
Combine all the ingredients in a food processor and pulse until the chutney is thoroughly mixed, to a chunky consistency

Mango Salad Dressing from Raw living by Kate Wood
This is a sharp, vibrant dressing. Take a plateful of rocket, mix in some avocado and bean sprouts, toss it in this dressing and you have a meal fit for royalty!

60g dried mango, soaked 10-20 min
½ cm piece root ginger
1 clove garlic
1 lemon, juiced
2 t sesame oil
2 T water
Soak the mango. After 20 min drain it and blend with all the other ingredients for 1-2 mins, making sure there are no bits of ginger left floating. Variation: Use dried pineapple or papaya instead of Mango.

Mango-Carrot-Orange Soup from Rawlicious
Serves 4-5
1 ½ C carrot juice
1 C orange juice
½ C water
1 medium mango
2 T coconut cream
1 t cayenne pepper
½ t salt
Juice the carrots and oranges. Blend juices with the rest of the ingredients until smooth and warm. Pour into bowls and serve.

Mango Tart from Rawlicious

For the crust:
1 ½ C cashews or almonds
3 C dessicated coconut
1 T lemon juice
Seeds of ½ Vanilla pod
½ C honey
1 T coconut oil
Grind nuts into a fine crumb mixture using a food processor. Add coconut and other remaining ingredients and pulse until well combined. Use a springform cake tion and press the mixture into the bottom. Puncture holes in the base using a fork and put it into the fridge while you make the filling.

Mango Mousse Filling
5 Ripe mangoes
1 C coconut oil
Seeds of ½ vanilla pod
½ t Himalayan rock salt

Blend all ingredients and pour into the crust. Refrigerate. Will set in 1- 2 hours.
THAI CURRY SALAD (Adapted from Rawvolution)
For the salad:
3 cups finely shredded green or napa cabbage
1 cup peeled & shredded zucchini
1 cup shredded carrot
1 bunch fresh basil, stems removed & leaves chopped
1 bunch mint, stems removed & leaves chopped  1 bunch fresh cilantro, stems removed & leaves chopped  1 bunch fresh chives, chopped
Variation Ingredients for the Salad
1 cup grated carrot & butternut 
1 head broccoli
1 head cauliflower
2- 3 sweetcorn
Packet snap peas
2 red peppers
In a large mixing bowl, combine all of the salad ingredients and toss to mix thoroughly.

2 T fresh lemon juice
2 T apple cider vinegar
¼ cup nama shoyu
2 T agave nectar
¼ cup olive oil
2 cloves garlic, peeled
One 1-inch piece peeled ginger
½ -1 tsp cayenne/chilli powder
1 ½ T curry powder
In a high speed blender, combine all of the dressing ingredients and blend until smooth. Yields 190ml dressing. Pour the dressing over the salad and mix well.
1 bunch beetroot, peeled & finely grated or spiralized on angel hair blade
1 small piece ginger (depending on how spicy you want the taste) peeled & finely grated or chopped
1 or more cloves garlic depending on size & liking, finely chopped
1 T lemon juice
1 T orange juice
¼ cup olive oil
¼ ½ tsp salt
2 – 3 pinches clove powder
2 – 3 pinches cinnamon
Mix all ingredients except for the beetroot. Add dressing to beetroot and mix through very well. Your salad should have a slightly spicy and tangy taste. Quantities will differ depending on the taste of the beetroot, lemon and orange juice. Garlic can also be mild or sharp. Play with spices and mix to your liking.
Use a spiralizer to make zuchinni, sweet potato, turnip, or butternut spaghetti. Or mix all the spiralized vegetables together and add one of the following sauces:
BASIL PESTO (from Rawlicious)
3 cups fresh basil  1/3 cup (80 ml) macadamia nuts
1/3 cup (80 ml) pumpkin seeds
1/3 cup (80 ml) olive oil
½ tsp himalayan rock salt
1 clove garlic
2 T (30ml) lemon juice
Blend all the ingredients in a food processor or through the mincer on the Oscar juicing machine. Pesto freezes well so make double or more at a time.
GREEN PESTO SAUCE (from Russell James – The Raw Chef – www.therawchef.com)
2 cups tightly packed basil
¾ cup pine nuts/walnuts (or 1¼ cups cashew)
½ cup olive oil
1 tsp Himalayan salt
1 garlic clove
1 T lemon juice (even more – to your taste)
Process/blend the above ingredients. Add to spiralised turnips (check that turnips are sweet).
½ cup pine nuts (We use cashew nuts soaked 4 hrs)
1 red pepper
½T lemon juice
1T tamari
1 T agave nectar or xylitol. Blend all the above ingredients and add water, if necessary.
Add to spiralized vegetable spaghetti e.g. zuchinni (baby marrow) or sweet turnips.

MARINARA SAUCE (from Living in the Raw by Rose Calabro)
½ cup pine nuts (We use cashew nuts soaked 4 hrs)
1 red pepper
½T lemon juice
1T tamari
1 T agave nectar or xylitol. Blend all the above ingredients and add water, if necessary.
Add to spiralized vegetable spaghetti e.g. zuchinni (baby marrow) or sweet turnips.

MARINARA SAUCE (from Living in the Raw by Rose Calabro)
3-4 large peeled tomatoes
4 garlic cloves, minced
2 green onions, chopped
2-3 dates or xylitol.
¼ cup parsley
3 T cold-pressed olive oil
2 T Italian seasoning
1 tsp Himalayan salt
1 2 tsp lemon juice
Process tomatoes in a blender for a few seconds. Add remaining ingredients and continue to blend until the sauce is thick and chunky. Serve over vegetable “spaghetti” (baby marrow/sweet turnip/sweet potato or any other vegetable).
Hummus #2
From Rainbow Green Live-Food Diet by Gabriel Couzens
Here is a lovely Hummus recipe using nuts and sesame seeds that is an absolute winner with everyone:

1. Soak 1 Cup almonds and 1 Cup sesame seeds overnight.
2. Process 1 Cup soaked almonds; 1 Cup un-soaked macadamia nuts in a food processor until finely chopped. (Or pulse in your Super Blender)
3. Slowly add ½ C water and mix for 2-3 minutes.
4. In a blender, mix 1 C white sesame seeds (soaked); ½ C water, 5 T lemon juice; 1 clove garlic (or hing); 2 T Olive oil; 1 T cumin, 1 ½ tsp Celtic salt; 1 tsp fresh ground black pepper. Mix until smooth.
5. Add creamed almond mixture and process for 1-2 minutes until blended.
6. Mix in fresh chopped parsley and sprinkle on top
7. Serve slightly chilled in summer and room temperature in winter.

1. Or you can put everything into a Super Blender and blend till smooth or chunky as you prefer.
2. Hold back on the lemon juice – add 3 T and then adjust according to taste.
3. This hummus freezes very well – thaw and mix well.
Adapted from Rawlicious, page 203
A delicious avocado pudding. It stores well – for up to a week in the fridge. The key is to add orange zest.
4 Avocados
½ C cocoa powder
½ C Carob
¼ C Coconut oil
195 ml Agave Nectar or Xylitol
¼ C water
In a food processor, blend all the ingredients until smooth.

Variation :
– 140ml raw cocoa; 30 ml Lucuma, 30 ml Mesquite Powder ; 45 ml carob
– For a darker choc mousse, use 1 cup raw cocoa powder
– Vary Flavours: Use cayenne pepper for a “Chilli mousse” ; Orange zest; Ginger or Peppermint oil.
– If there is any left – freeze in choc moulds for delicious “chocs”

Organic Raw Cocoa – Turn Cravings for cooked chocolate into super-nutrition
Fantastic food source of magnesium; natural anti-depressant
Lose weight – eating raw chocolate diminishes the appetite!



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