Dolmades alla Avo!

• around 6 vine leaves (from unsprayed garden/field best) but organic shops sell too (although don’t worry if leaves aren’t entirely raw)
• 1 obedient avocado (check for stubbornness before using)
• 1 tomato chopped into little pieces
• small bunch fresh coriander ( optional - according to taste)
• onions chopped into small pieces
• garlic (optional) chopped
• juice of 1 lemon
• 3 tbs olive oil
• Paprika
• Herbal/Sea/Himalayan salt(kelp is excellent salt substitute)
• pepper

Place the vine leaves flat on plate. Mix the 2 tbs olive oil with half the lemon juice and drizzle over the leaves on both sides. Leave to marinade for around 3-6 hours.

Mash the avocado with a fork then add the tomatoes, onions, coriander, garlic, and season to taste.

Take a vine leaf and place keep it on a flat plate. Stork side should be close and facing you. Place a tablespoon of the mixture in the middle of the leaf. From the bottom near you, fold it over the mixture once followed by each side, then roll up the rest, pressing firmly and keeping filling in place. There, a cute bundle of nutrients ready to be eaten!

Lentil La La!

This raw, greener, version of a homely Cypriot favourite will give you much more energy than the heavy cooked version.

• 1 cup 3 day sprouted lentils
• 1 cucumber
• 2 tomatoes
• 1 stem spring onions
• 1 bunch chopped coriander
• 1 bunch chopped parsley
• ½ onion (optional)
• ½ lemon juice
• 2 tbls olive oil
• Celtic sea salt/Himalayan salt (optional)

Mix and toss all the ingredients with all the flair of an orchestra maestro!

This is great if you have any leftover flax crackers to crumble over. Olives are also a great accompaniment.

Sunshine Dip

This sauce is delightful when smeared or dipped into any raw veg and a tasty filler when you want to avoid dairy products. This does require some pre-planning with the soaking but if you start soaking in the morning, by lunch or dinner the ingredients will be ready.

• ½ cup sunflower seeds soaked for at least 2 hours
• 4 sun dried tomatoes (soaked as above)
• 1 clove garlic cut into 4 little pieces
• ½ onion (optional)
• paprika
• 1tbspoon olive oil
• ½ juice lemon
• handful fresh dill (optional but if you like dill, add lots)
• 2 stands cut chives

Drain the soaked sunflower seeds and whizz them in a blender until they form a thick consistency. Add a little water before blending to achieve this thickness. Then add the drained sunflower seeds and blend a little more. Thrown in the rest of the ingredients and blend until it forms a smooth texture. Dip into any crunchy veg J

 Pumpkin Bisque

Here is a warm, soothing recipe when raw salads just won't go down! 

  (Adapted from a Gabriel Cousens recipe)

Ingredients:

 1 Cup orange pumpkin

1 Cup warm water

1 Cup pine nuts

  handful chives or spring onions

2 inches ginger

1 tblspn cumin

1 tspn paprika

herb or Himalayan pink salt to taste

  Method:

Blend the pumpkin with warm water until it is thick but still liquid. Add the rest of the ingredients and blend.  You can add warmer water if it isn't hot enough for you, but avoid boiling water. Check for taste and enjoy on a cold, winter's day, preferably looking at a distant mountain from your window.

More drink recipes

Cacahemp Shake

Everyone who has tried this has been singing its praises and if you have children, here’s a drink that beats sluggish commercial shakes made of mucousy milk and will do a raw world of good for those little growing bodies!

Ingredients:

*3 tablespoons hulled hemp seeds

*1 tablespoon cacao nibs

* 1 -2 tablespoons raw carob powder

*¼ vanilla pod scraped

* 3 pitted dates (best to soak for half hour)

* 3/4 cup water - or according to your desired consistency

Method:

* Grind the cacao nibs in a food processor or blender until they become powdery

* Add the hemp seeds, ¼ of the water and blend

* Add the remaining ingredients and blend thoroughly

* Check for consistency: The less water, the thicker the shake

*Indulge right away or refrigerate until chilled!

Honeyhito!

Surely there is nothing fresher than this drink on a hot Cypriot day - although you may need to raid your neighbours’ herb patch!

Ingredients

*handful of fresh mint

* 2 tablespoons honey or agave nectar

* ½ long glass crushed ice (or more!)

* 1 lemon

* ½ cup water

Method:

* In a blender, combine the honey (or agave) and lemon well. Check for sweetness

* Fill a long glass with ice

*Add the leaves of fresh mint into the glass

* Pour the honey/agave and lemon mixture on top

* Pour the water

* Stir and shake, allowing flavours to blend for a few minutes.

* Cheers!

Here’s a recipe sent in by a former student of mine, Elena Evdokiou. This is what she has to say about smoothies and I am in raw-hearted agreement:

‘I became addicted to smoothies while pregnant and have carried on making them in an attempt to be healthy!! Here's my favourite recipe’

Smooch-me Smoothie!

(makes 2)

Ingredients:
* approx. 15 strawberries
* 1 banana
* 200ml apple juice (best to juice your own apples first)
* a good splash of fresh orange juice
* optional: throw in a few blueberries or blackberries if you can get hold of some

Throw everything into a blender and enjoy!

	Curry with a rocket and mango salad. Enjoy the curry with a rocket and mango salad and let the flavours take you into rawsomeness! Erini's Rainbow Curry - serves 2 o 1 parsnip o 1 grated carrot o handful broccoli florets o 6 sun dried tomatoes o handful raisins o 1/4 pineapple cubed o a few strands spring onion finely sliced o 1 courgette cubed o ½ bell pepper cubed o handful sunflower seeds o 2-3 tbspons olive oil o 1 tsp curry powder (you can even make your own freshly ground curry powder if you have time) o 1 tsp tumeric o 1 tsp cumin o dash paprika o salt (Celtic or Pink Rock salt best) Kibble the parsnip in a blender or food processor as then you will achieve the grainy,rice-like consistency. Throw in the rest of the chopped ingredients and then check for taste. Adjust the spices and olive oil accordingly and voila - ready! Πολύχρωμο Κάρρι της Ειρήνης Για 2 άτομα o 1 πάρσνιπ (μοιάζ ει με ασπρο καρότο) o 1 καρότο τριμμένο o 1/4 μπρόκολο o 6 λιαστές ντομάτες o 1/4 ποτίρι σταφιδάκια o πράσινο κρεμμυδάκι κομμένο o 1 κολοκυθάκι κομμένο σε τετραγωνάκια o ½ κόκκινο ή κίτρινο πιπέρι κομμενο o 1/4 ανανάς κομμένος σε τετραγωνάκια o 2 κουταλάκια ηλιόσπορους o 3 κουταλιές ελαιόλαδο o 2 κουταλάκια σκόνη κάρρι (μπορείτε και να φτιάξετε δικό σας) o 1 κουταλάκι τέρμερικ o 1 κουταλάκι αρτισιά o Λίγη παπρίκα o Λίγο αλάτι (Κέλτικ ή ρόζ αλατι) Βαζουμε το πάρσνιπ σε μπλέντερ μεχρι να γινούν μικρά κομματάκια. Στη συνέχεια ανακατεύουμε ό λα τα συστατικά και γίνεται μια σκέτη απόλαυση με σαλάτα απο ρόκα και μάνγκο!
	Raw Choc Truffles:  (makes about 4 large ones):   These truffles are pure velvet luxury!   Ingredients 25 g cacao nibs 2 organic dates    1 tablespoon honey (preferably raw) 1 tablespoon organic coconut oil 1 teaspoon ground cinnamon OR 1 inch vanilla pod 1 teaspoon organic cacao butter Method: •        in a blender, firstly, grind the cacao nibs  until they             become powdery •        chop the dates in and blend until smooth •        add the rest of the ingredients, moistening with a tablespoon           of water •        test for sweetness and adjust accordingly •        roll into balls and refrigerate •        enjoy chocolate luxury as it should be!
	Avocado to the Rescue: Combinations are endless, but here is a quick favourite to make after a long, tiring day:  AVOCADO TO THE RESCUE! *serves 2 6 large cabbage leaves 2 mashed avocadoes ½ onion chopped (optional) Small bunch of  chopped coriander 1 tomato chopped ½ teaspoon cumin ½ teaspoon lemon juice 1 teaspoon olive oil 1)       Gently peel off 6 large cabbage leaves, wash and leave them to dry. 2)       After mashing the avocadoes, mix in the rest of the ingredients and check for taste. 3)       Open the cabbage leaves and place a large spoonful of the mixture onto each leaf. Carefully curl the ends and roll the leaves over the filling. 4)       Enjoy! M ια γρήγορη και όμορφη συνταγή, ' Avocado to the Rescue !'                  Συστατικά -       6 μεγαλα φύλλα κραμπιού       2 αβοκάτο       ½ κρεμμύδι κομμένο       1 μικρή δέσμη κόλλιαντρο       1 τομάτα κομμένη       ½ κουταλάκι αρτισιά       ½ κουταλάκι χυμός λεμονιού       1 κουταλάκι ελαιόλαδο   Method:       Πλένετε τα φύλλα κραμπιού και αφήσετε τα στεγνώσουν       Λιώνουμε το αβοκάτο με πιρούνι       Βάζουμε τα υπόλοιπα συστατικά  με το αβοκάτο       Ανοίγουμε τα φύλλα και βάζουμε μια κουταλιά απο το μίγμα μέσα στην μέση  κάθε φύλλου       Στην συνέχεια, τα τυλίγουμε και τα απολαμβάνουμε!