Trinity Wholefoods

Raw Vegan 'Superfood' Recipes for Energy
Green Juice Half cucumber 3-4 stems of celery Large handful (6 leaves) of kale, spinach or chard Half a lemon with peel (un-waxed) Half a punnet of alfalfa sprouts Teaspoon of powdered wheat grass or barley grass or Udo's Beyond Greens Juice everything. This juice is pretty full on, but ever so detoxifying. In winter it's a good idea to add a one inch square of fresh ginger for its warming properties. Serves 2.	The Big Green Breakfast Smoothie 2 Bananas 1 large apple 4-6 large leaves of Spinach or Kale 5 pitted dates 1 tbsp Flax/Hemp/Udo's oil 1 tbsp spirulina/wheatgrass/barley grass powder Approx 250ml of water This smoothie makes an excellent breakfast. Good for energy. If you're short on time, you can pour into a flask and sip throughout your morning. Put everything in the blender. Blend on high power until smooth. Makes about 3/4 litre.
Pina Banana Smoothie Half pineapple 1 large whole peeled orange 1 large peeled banana You could add lucuma powder (for a creamier taste), bee pollen, or acidophilus powder This is such a simple and delicious smoothie for a detox treat. Instant summer in a glass!	Cashew Cream 1 cup of soaked raw cashew nuts (soaked for at least 30 mins) A few drops of vanilla essence 1 cup of freshly filtered water A squirt of agave nectar 2 desert spoons of lucuma powder Blend the ingredients until smooth. Serve immediately. Delicious poured over fruit. You can also add juice of half an orange for an orangey cashew cream, or peppermint essence and some raw cacao powder for a decadent peppermint chocolate cream.
Superfood Space Balls 1 cup of fresh dates 1/2 cup of raw cacao powder 1/2 cup of agave nectar 1/2 cup of melted coconut oil or cacao butter 1/2 cup of sunflower seeds 1/2 cup of walnuts 1 tablespoon of maca 1 tablespoon of lucuma 1 tablespoon of carob powder 1/4 cup of goji berries Measure out coconut oil/cacao butter and melt in the oven at the lowest setting with the door slightly ajar (this is so you are not over heating the oil) or in dehydrator. If using cacao butter, you will need to grate it by hand or in a food processor, before placing in the oven/dehydrator to melt. Meanwhile measure out and place all the other ingredients into your food processor. Pour in the melted oil/butter and then process until the mixture sticks together. Scoop out mixture with a desert spoon and fashion each scoop into a ball by rolling them between your palms. Place on a flat plate or a tray. Once all the balls have been rolled, place one goji berry in the centre of each ball as decoration. Place them in the fridge. Within an hour they will harden and have a fudge like texture. They are then ready to eat. They will keep in an airtight container in the fridge for five or so days.	Nut / Seed Milk 1 cup of your chosen nut or seed (soaked for two hours min or overnight) Almonds/Brazils/Cashews work particularly well, as do hemp/sunflower seeds One litre of filtered water Strain the soaked nuts/seeds and dispose of soaking water. Rinse them well. Place in your high powered blender and pour in one litre of filtered water. Blend for around 50 seconds on high speed. Pour milk through a strainer or strain through a nut-milk bag. Now you have some lovely fresh creamy nut/seed milk. Easy! You can refrigerate it, and it will keep for three days. Blend your freshly made milk with dates or agave syrup to sweeten.
Chocolate Banana Milkshake 500ml of freshly made nut/seed milk 2 bananas 2 desert spoons of raw cacoa powder 1 desert spoon of carob powder 1 desert spoon of lucuma 5 -7 pitted dates (you could also add maca for an energetic boost) Blend everything and enjoy!	Chia Tapioca Breakfast Pudding 1/4 cup of chia seeds 1 cup of freshly prepared almond milk 2 tablespoons of raisins or goji berries pinch of cinnamon In a bowl pour the almond milk over the chia seeds. Stir well. Place in fridge and allow to soak for 10 mins. Add raisins or goji berries. Stir well and place back in the fridge to soak overnight. In the morning take it out of the fridge and stir well before eating. Ok, it looks a little like frog- spawn, but tastes great, promise! Add a pinch of cinnamon. You can also add chopped banana, a swirl of agave syrup or a sprinkle of bee pollen. Delicious!
Kale Salad 1 head of Kale, (any variety) cut out stems Roll leaves up tight like cigars & finely slice 1/2 tsp Sea Salt or pink Himalayan salt 1 Tomato or red pepper, diced 1 Avocado, deseeded and diced 4 Spring onions, sliced finely Dressing: 2 tbsp Olive oil 1 tbsp Lemon juice 1/4 tsp Cayenne Pepper In a mixing bowl rub the kale with the salt - it will have a wilting almost cooked effect. You can rinse off salt once the leaves have wilted, if you are avoiding salt in your diet. Add tomato/red pepper, avocado & spring onions, squeezing with your hands as you mix. Mix oil, lemon & cayenne together. Add only as much of this dressing as you want or need to the Kale mix - It will already be quite creamy, wet & zingy. Serve fairly quickly. Serves 2	Amazin' raw Caesar Dressing 1/4 cup of olive oil 1 cloves of garlic, chopped 4 medium stalks of celery 1/2 cup of water 1/4 cup of freshly squeezed lemon juice 2 tablespoons of tamari 2 tablespoons of sweet white miso paste 5 dates ground pepper to taste Blend everything in a blender until smooth. Serve over your favourite salad. Pour any remaining dressing into an airtight container and keep in the fridge. Makes 3 cups. Will keep for about a week.
Rich 'Cheddar' Sauce 1 cup of cashews (you could also use almonds or sunflower seeds) 1/2 large red bell pepper 1/4 cup of water 2 tablespoons of lemon juice 2 tablespoons nutritional yeast (Engevita) 1 tablespoon of tahini pinch of Himalayan pink rock salt 1 clove of garlic 2 teaspoon of onion powder (or a small slice of onion) Soak the nuts/seeds overnight. (Although the cashews can be soaked for just an hour). Place everything in a food processor and process until smooth. Delicious poured over steamed or raw veggies.	Raw Chocolate 120g Cacao butter, grated 2 tbsp Maca Powder 2 tbsp Lucuma Powder 6 tbsp Cacao Powder (suit to taste) 2-3 tbsp Agave Syrup 2-3 drops Vanilla essence Alternatives: Peppermint essence Grate the cacoa butter, either by hand (or by food processor with grater attachment). Boil kettle full of water and pour into a small pan. Carefully place a large glass bowl on top of the saucepan, making sure the bottom of the bowl does not touch the hot water. Add the grated cacao butter and stir continuously until it is melted. It is important not to overheat the cacao butter, (otherwise no longer raw). Dip your finger in - should feel warm (not hot). Once butter has melted to a clear yellow liquid, slowly stir in the powders (bit by bit). . . last add agave syrup. Make sure everything is thoroughly mixed. Pour the chocolate mixture into small rubber chocolate moulds and place in fridge to chill - at least 2 hours. Once hardened, they will remain solid at normal room temperature, but you may prefer to keep them in the fridge anyway. That's it! So easy!