Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
I love pasta! Who doesn’t? But this pasta is particularly amazing because not only does it throw a party for your taste buds but it is FULLY RAW, overt fat-free, salt-free and you can whip it up in 10 minutes!
I do suggest that you invest in a spiraliser to make raw spaghetti if you are into healthy eating. Spiralisers are inexpensive and come with different blades so that you can turn a whole variety of veggies like carrots, sweet potato, butternut, cucumber, zucchini….etc etc etc..into gorgeous noodles in the size of your preference – angel hair, normal spaghetti thickness and thick. You can also use it to chop cabbage for a quick cold slaw. However, if you don’t have a spiraliser – you can still make this recipe by using a vegetable peeler to peel your zucchini into thin noodles. It doesn’t quite give the same pasta feel but it’ll do just fine and you can still enjoy this wonderful meal:)
- 7 VERY RIPE large red juicy tomatoes (yucky, flavourless, sour, unripe tomatoes will make for an aweful sauce)
- 1 large carrot
- 2 celery stalks (the stalks – not the leaves)
- 1/2 large red pepper, seeded
- 50g sundried tomatoes (if you have a vitamix, don’t worry about soaking them first. If not, first soak them in a little water for 2-3 hours, then drain the water and use.)
- 35g dates (any kind)
- 2 small/medium cloves of garlic
- nutritional yeast, freshly ground black pepper, spring onion as toppings
Spiralise (or use your veggie peeler) to make your desired amount of spaghetti. Set aside. Just remember that once the sauce is mixed through, the volume of pasta shrinks considerably so always make a bit more rather than less.
Now for the tricky part….Chuck all ingredients into your blender/vitamix and blend into a smooth sauce. Wow! “Cooking” a raw meal is hard work, hey?;)
Taste the sauce and tweak to your liking. Then pour it over the pasta and mix it through nicely with your hands. Leave the pasta and sauce to make friends for a few minutes, top with loads of black pepper, nutritional yeast and chopped spring onion and bring out the chopsticks because dinner is on the table!
I discovered this cheese sauce recipe on the internet while looking for a low fat, good cheese sauce. The first time I made the sauce, I served the cheese sauce on its own with roasted potatoes to dip into it – it literally blew our minds! After that, I just had to try it in a mac and cheese format and it worked beautifully. This recipe is now my entire family’s favourite vegan mac and cheese recipe – the others we have tried have all been good, but this one is exceptional!
Don’t be put off by the odd ingredients in this sauce – I promise you – it is amazing!
- 2 cups mashed up boiled potatoes
- 3/4 cup chopped up boiled carrots
- 1/2 cup (or more) nutritional yeast
- 1.5 teaspoon salt
- 1/2-1 tablespoon lemon juice
- 2/3 cup water
- 1 tablespoon olive oil (entirely optional – I left it out this time)
- optional add ins like sundried tomato
To make the sauce, simply peel and boil your potatoes. Peel and boil your carrots too. Once soft, roughly chop up the carrots and measure out 3/4 cup. Roughly mash the potatoes and measure out 2 cups. Add all ingredients (except the pasta – duh) into your blender and blend until smooth and creamy. This makes about 1.3 litres of sauce. I like my mac and cheese VERY saucy so I use about 350g gluten free pasta and double this batch of sauce:) How much sauce you use is up to you. I prefer my mac and cheese rather plain so I just chopped up some sundried tomatoes and once the pasta was boiled and drained, I stirred the cheesy sauce and sundried tomatoes through the pasta. I poured it into a oven safe dish and topped it with gluten free breadcrumbs and tomato slices with black pepper ground over the top. I then baked it for about 20 minutes.
This sauce is really amazing! Hope you like it as much as I do. Use it as a cheese sauce over nachos, to pour over chips, to pour over roasted vegetables, in lasagne, in pasta dishes that require a white sauce…..
Let me know what you think!
Man…this was a good supper! I saw this recipe and adapted it to my taste – LOVED IT! The sauce on its own does taste of cauliflower (although still super delicious), but when mixed through spaghetti, you don’t taste the cauliflower and just taste a creamy delicious alfredo. You could jazz this up by adding tempeh bacon, asparagus, roasted artichokes, olives etc, but I love my alfredo plain and simple with mushrooms and loads of freshly ground black pepper.
All the measurements in this recipe are approximate. Depending on your cauliflower as well as on your taste buds, you may want to add a bit more garlic or onion power or nutritional yeast….you get the idea. Use this as a template and go from there.
- 1kg cauliflower
- 1 heaped teaspoon crushed garlic
- 2/3 cup water
- 1/2 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- salt and black pepper
Steam/boil the cauliflower until soft and drain. Place into your blender. Quickly fry your garlic in a pan on the stove top just to roast it a little – no oil needs to be used – use a tiny dash of boiling water if needed. Now add fried garlic along with all other ingredients into your blender and blend until a smooth sauce is formed. Add water as needed. I suggest going easy on the garlic initially – you can add more but can’t take out. I like garlic so I often add extra, but don’t know about you:)
Pour this sauce over freshly boiled pasta and stir through. Serve with freshly ground black pepper, some vegan parmesan or nutritional yeast and rocket is always a fabulous addition!