RECIPES

BEETROOT CAKE (RAW)

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

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Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

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Beetroot Cake (RAW)

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Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Raw, Vegetarian, Vegan, Paleo, Gluten Free

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Thank you to Donna Buchanan from The Yoga Vine for sending this beautiful recipe my way. Donna has been a wonderful friend throughout the years and brought a lot of inspiration to my life. x
 
The original recipe comes from PAWS Cafe (People and Animal Welfare Society) on Beaufort Street. This not-for-profit organisation promoting community welfare through Ahimsa (non-violence) is largely staffed by volunteers. Anyone who comes in contact with PAWS has the opportunity to become more aware of the value animal welfare holds for human society and how a meat free diet is the best choice to alleviate animal suffering, help to protect the environment, and to bring goodness
to people.
 
PAWS is also inviting people to join in on Sir Paul McCartneys global ‘Meatfree Monday’ campaign which designates one day a week as meat-free. This is a simple action that each of us can take to reduce our contribution to climate change, ensure that we, and the planet we live on, have a future…
 
“I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” said McCartney.
 
“Having one vegetarian day a week is actually a meaningful change that everyone can make, that goes to the heart of several important political, environmental and ethical issues all at once. Reducing meat consumption doesn’t just slow climate change, but helps to fight global hunger and improve the welfare of animals."

 

The links between meat and climate change have been well-known for several years. A UN study in 2006 showed that the livestock industry was responsible for a staggering 18% of man’s global greenhouse gas emissions, partly because of deforestation in the Amazon.

 

If it's hard for you to go without meat once a week, try this vegan beetroot cake for dinner. It's rich and flavourful, packed with goodness and totally makes you forget that meat exists.

It's a dessert, by the way, but sometimes dessert is a great main :-)

 

 

 

 

 

INGREDIENTS

 

CRUST

2 cups ground cashews

½ cup almonds blitzed into chunks

1 tbsp raw cacao powder

¼ cup carob powder

½ cup soaked pitted dates
(4-5 dates)

 

FILLING

2 cups peeled and roughly chopped beetroot

1 ½ cups ground cashews

¾ cup agave

¼ cup desiccated coconut

¼ cup cacao

2 tbsp carob

¾ cup cocout oil, melted

pinch Himalayan salt

 

CHOCOLATE TOPPING (OPTIONAL)

½ cup cacao

¼ cup carob

½  cup agave

½ cup coconut oil

 

 

 

METHOD

 

Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in base of one large springform pan & press down crust mixture. Freeze.

 

Blend agave and beetroot in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the fridge or freezer until very firm.

 

Process all topping ingredients until smooth. Pour over top of
firm/frozen cake using a flat thick spatula to spread.

 

Refreeze for 1-2 hours. It will be
a thick topping! Let sit for 15 min before serving. I just refrigerate (rather than refreeze) the cake at this point and it should slice nicely even from fridge, but you can
freeze and then let sit again
before serving. Enjoy!

 

 

 

Recipe for a Raw Beetroot Cake, Heart to Plate

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