Serves 2
1 large soft mango, peeled and chopped
2 tablespons of almond meal
1/4 cup of soft dates or agave syrup
Half a vanilla bean
1 cup of water
Pinc of cardamom powder
1/2 cup of ice
Blend all in a high speed blender and enjoy!
Serves 2
1 large cucumber, peeled and chopped
200ml unsweetened Greek yoghurt
1/2 tablespoon chopped mint
Salt and pepper to taste
Blend all ingredients in a high speed blender and chill before serving.
Serve with a dollop of creme fraiche.
Can’t wait, won’t wait for chia soaking time? Fancy a pudding? Fancy different breakfast than usual? Here’s an idea.
¼ cup cashews
¾ cup water
¼ cup chia
1 banana
1 spoon raw cacao
¼ teaspoon cinnamon
Blend cashews and water in a high speed blender until smooth. Add all other ingredients and blend until reaching pudding like consistency.
Banana should add enough sweetness but if you fancy sweeter pour some honey or maple syrup and add berries over your chia pudding and have fun!
This is a high energy smoothie! It will give you natural sugars, good fats, easy absorbable protein, a matcha energy boost and high nutrition while tasting like a cross between delicious smoothie and dessert. Isn’t life gooooood?
Serves one energy needed person
1 orange, peeled
1 banana
1 scoop hemp protein
1 tablespoon goji
1 tablespoon mulberries
2 teaspoons chia
1 teaspoon maca
2 spoons coconut oil
1 teaspoon algarroba
¼ teaspoon matcha
Pinch of cinnamon
1 cup iced cold water
Place all ingredients in a high speed blender and blend until super smooth. Pour in the biggest glass you have and be ready to fly!
Making your morning carrot apple juice? Why not make soup for later at the same time while the juicer is in use?!
1 cup apple juice
½ cup carrot juice
2 spoons lemon juice
½ cup water
¾ cup cashews
½ cup chopped carrot
1 teaspoon sea salt
1 ½ teaspoon curry powder – add more if you prefer a stronger curry flavor
In a high speed blender blend chopped carrots with water and blend until smooth.
Add all the other ingredients and give it another blend until nice and smooth.
This soup keeps well in the fridge for couple of days in an airtight jar.
Serves 2
2 cups of organic oatmeal, soaked overnight
1/2 cup pitted soft dates
1 tablespoon cinnamon
1 banana, chopped
2-3 tablespoons of water if needed
Raisins or dried cranberries and chopped almonds for topping
Touch of maple syrup
Rince your soaked oatmeal and place it in a blender with dates, cinnamon and banana. Pulse for a few seconds and if needed add water. If you wish thicker consistency add a tablespoon or two, but if you wish runnier add more water.
Serve topped with dried cranberries, raisins, almonds and a touch of maple syrup, if desired.
I hope you’ve noticed that in Passion we love our nuts and have added them to many of our dishes and salad toppings. These are perfect to sprinkle on your green salad or just to snack on.
2 cups almonds
2 tablespoons lime juice
2 tablespoons coconut sugar
1 teaspoon chilli powder (or two if you dare!)
½ teaspoon sea salt
Mix all ingredients in a bowl until evenly coated and spread on a prepared baking sheet making sure they are separated enough to allow them to cook from all sides.
Bake them at 180C for no longer than 10 minutes.
For the raw version soak almonds overnight, rinse and drain well, mix with the chilli mixture swapping coconut sugar for agave and dehydrate in a dehydrator until dry and crunchy on 40C.
Revealing another one of my detox recipes, here is one of my favorites! Again, I’m terrible in measuring and giving exact amounts of ingredients and hardly ever this dish I make is identical to previous one, but nevertheless it is always super good! With a little bit less or more of any of these you will not end up with un-edible dish! On the contrary!
And you may prefer more mint, more almonds, less cranberries… so, make it your own and throw anything else in that might work for you.
Serves 4 inspired people
1 cup raw macadamia nuts
1 large head cauliflower florets
1 teaspoon sea salt
½ cup dried cranberries
½ cup finely chopped parsley
2 tablespoons finely chopped mint
¾ cup shaved almond
½ cup pomegranate
Process macadamia nuts and salt in food processor, making sure you don’t over process it.
Add cauliflower and process until resembling couscous/rice consistency.
Pour cauliflower couscous in a large bowl and add other ingredients.
Stir well until all ingredients are evenly combined and voila!
Done!
This recipe happened when I was doing one of my detoxes and the number of boxes that I had to deliver that particular day was rather high. I needed one of the dishes to be fast to prepare, mainly raw, but quite filling. And this recipe happened. I did it free hand as I normally do but here is the rough recipe. Amount of oil, salt and lemon juice for massaged kale is pretty much optional. Keep tasting it and eventually you will get it right just like I did!
If you cannot source kale you can use spinach or chard instead, or combination of both. You can also substitute brown rice for quinoa or millet or even gluten free pasta.
Serves team of 4
Broccoli pesto
1 cup walnuts or macadamia nuts
1 teaspoon sea salt
2 tablespoons nutritional yeast
1 large head broccoli florets
2 large handfuls rocket
2 large handful each parsley and cilantro with stalks
2 large handful basil
½ cup cold pressed olive oil
4-6 cups cooked grain (brown rice, quinoa, millet…)
For pesto place nuts, salt and nutritional yeast in food processor and pulse until ground, add broccoli and give it another pulse then add all fresh herbs. Once all starts to blend well add olive oil. If too dry add little bit more oil. Check seasoning and add more salt if necessary.
Massaged kale
8 handfuls kale (this is really approximate, you can serve more or less kale per portion)
¼ cup lemon juice
2 teaspoons sea salt
¼ cup cold pressed olive oil
Combine all in a large bowl and massage it with your hands until ‘wilted’
Brazil nut parmesan
2 cups Brazil nuts
¾ teaspoon sea salt
Process in food processor making sure you don’t over process it as you want sprinkling consistency and not texture that is quite stuck and sticky. This recipe will be way too much for this meal alone so keep leftover in the fridge. It will keep well in the fridge for weeks.
Stir pesto into your cooked grain or pasta, divide between four plates and top with massaged kale. Sprinkle with Brazil parmesan and some hulled hemp seeds.
I love this soup! It’s incredibly yummy and very nutritious too.
As you’ll see I use a piece of Kombu algae, used in macrobiotic cooking when cooking beans and pulses in order to make them more digestible. Even if you don’t follow the macrobiotic style of cooking I’d strongly advise you to buy a packet of Kombu from your health food shop. It may look a bit pricey but it lasts a long time.
Every time you cook beans or lentils, simply put in a 5cm piece of Kombu then take it out once your stew or soup is cooked. It helps stop the bloatiness and gas they normally cause.
Ingredients
• 1 onion
• 1 cup of pumpkin (cut into cubes)
• 2 cloves of chopped garlic
• 1 tablespoon of olive oil
• ½ teaspoon salt
• 1 cup of red lentils
• 1 piece of Kombu algae
• 5 cups vegetable stock
• 1 tablespoon of lemon juice
• Croutons (optional)
Method
• Stir fry the onion and garlic in olive oil
• Add pumpkin, lentils, salt, vegetable stock and Kombu algae. Cook for 15 min on low heat
• Take out the Kombu and mix the remainder in a blender until it’s nice and creamy
• Add lemon juice and serve with croutons
Note
You can make vegetable stock that keeps in the fridge for few days with any vegetable leftovers, except beetroot as it turns it a funny colour!
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