Makes: 6 servings
Preparation: 15mns
Total: 15mns

Benefits:
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Many people don't enjoy the 'sulfur-like' taste, which comes from when you cook them only. You will not have that with fresh Brussel sprouts, especially when dressed as a salad. Enjoy!

Ingredients: 
For the Salad
1 pound Brussels sprouts
1 medium tart apple (like Granny Smith)
1 medium red onion
1 cup chopped walnuts

For the Vinaigrette
1 tablespoon Dijon mustard
2 teaspoons maple syrup
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Salt and pepper, to taste

Directions:

1. Trim the ends off the Brussels sprouts. Place in a food processor and whizz until you a shredded looking 'slaw' salad. You will still have a few large pieces and that's absolutely fine (see picture above). Alternatively, use a knife to cut into shreds. 
   
2. Slice the apple and red onion into long thin strips. Combine in a large bowl.
   
3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes.
   
4. Add to the Brussels sprout mixture. Toss to combine.

Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.

Makes: 12 pieces approx
Preparation: 45mns
Total: 60mns 

Benefits:
Super tasty, super easy and full of amazing ingredients! Raw means that all the nutrients have been preserved  so enjoy these guilt-free delicious deserts!

Ingredients:
For the Filling:

1. 1 1/2 cups dried unsweetened coconut
   
2. 2 tablespoons coconut oil
   
3. 3 tablespoons maple syrup
   
4. 1 teaspoon vanilla
   
5. Pinch salt

For the Coating:

1. 1/3 cup melted cacao butter
2. 1/3 cup raw cacao powder
   
3. 2 tablespoons maple syrup
   
4. Pinch sea salt
   
5. 12 almonds
   

Directions:

1. In a food processor fitted with the “S” blade, process all filling ingredients until well mixed and uniform. They’ll be a little wet, but they should stick together well.
   
2. Shape the filling into twelve mini rectangles and place them on a parchment lined tray. Put in the freezer and freeze for 30 minutes.
3. Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.
   
4. Take each mini bar and dip it into the coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process, so that each has a double coat.
5. Press one almond on top of each mini bar. Return them to the fridge for another 15 minutes (or more), to let them set. When ready to serve, let them sit outside the fridge for about 15 minutes, then share them!

Tips: This recipe calls for cacao butter in the raw chocolate coating. If you can’t find it or don't want to use it, just go ahead and melt cooking chocolate alone in the same way and proceed as normal.
 
Source: Choosing Raw

Makes: 3.5 cups approx
Preparation: 10mns
Total: 10mns

Benefits:
Almond milk is a creamy, nutty-flavored beverage that has been consumed for hundreds of years. It has become a popular staple for those wishing to avoid dairy. I have personally started using it a couple of years ago as a substitute for cow's milk and I'm in love with it. Its full of goodness and lower in fat and calories when compared to Low-fat Cow's milk. 

Ingredients:

1. 3 cups (720 ml) water
2. 1 cup (140 g) raw almonds soaked overnight. You can use almonds with the skin on or off, but I personally find that the taste and consistency is better with the skin off, especially for kids. 
3. Dates or honey to taste (optional but I personally don't sweeten mine)
4. Vanilla bean (optional)

Directions:

1. Soak almonds for at least 12 hours in pure water. This is an important step as it breaks down the phytic acid and enzyme inhibitors and activates beneficial enzymes in the almonds. 
2. Rinse the almonds well and place into your Vitamix or other blender with fresh water.
   
3. Turn machine on and slowly increase speed to high.
   
4. Blend until desired consistency is reached.
5. If you would like to strain away the sediment, do it at this stage by placing a fine mesh sieve or filtration bag over a large bowl. Pour almond milk slowly into sieve and allow to filter through. I use a Vitamix machine which is an extremely powerful Blender designed to grind anything to a smooth pulp, so I don't need to strain.
6. Put the milk back in Blender and sweeten with dates or Honey if desired and flavour with Vanilla bean (optional)
7. Store in refrigerator. Shake well before using.

Tip: Almond milk is high in fiber only if it's not strained. However if you do strain it, save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.

Makes: 2 servings
Preparation: 5 mns
Total Time: 10 mns

Benefits:
This desert is simply delicious and oh so healthy! It is raw, vegan, sugar/dairy and gluten free, and contains 3 super nutritious ingredients. 
It is high in vitamins A, C, E, K and B6, fiber, magnesium, potassium, riboflavin, niacin, folate and pantothenic acid. It is also packed with essential fatty acids that raise your good cholesterol and keep your hints subtle and your brain well oiled! 

Ingredients:
1 avocado
2 tablespoons of dark cacao
2 tablespoons of good quality raw honey or Manuka honey (you can substitute for Maple Syrup if your are Vegan)

Directions:

1. Blend the Avocado in a food processor until smooth and creamy
2. Add cacao and honey and blend some more. Adjust the Cacao and honey to your taste.

Tip: Try adding some grated coconut flesh for extra flavor. You can also serve in small bowls with cut strawberries on top. Enjoy experimenting with your favorite ingredients to create delicious variations.

Makes: 2 servings
preparation: 10mns
Total Time: 10mns

Benefits:
This is a very fresh soup, especially good served in warmer weather. The Live yoghurt provides lots of good bacteria for the digestive system.  Being 96% water, cucumbers are great for keeping you hydrated and cool; They are also a good source of many vitamins such as A, B and C.

Ingredients:
2 small cucumbers grated
150g low-fat natural Live yoghurt
2-3 tablespoons freshly chopped mint
50g very small fresh peas or cooked frozen peas
100ml good vegetable stock
Freshly ground black pepper (to taste)
A little Paprika spice
A few sprigs of fresh mint

Directions:

1. Mix the grated cucumber with the yoghurt, mint and peas in a large bowl and stir in the stock. Season with black pepper.
2. Chill in the fridge for as long as you can before serving.
3. Serve garnished with a little paprika pepper sprinkled on top and a few sprigs of fresh mint.

Tip: You can also blend all the ingredients in step one for a smooth creamy soup! Serve with wholewheat croutons if desired.

Source: The Optimum Nutrition Cookbook

Makes: A medium sized bowl
Preparation: 10mns
Total: 15mns

Benefits:
Who doesn't love guacamole! It’s packed full of healthy fats from the avocado (Omega 3's) and is just delicious! The lower fat option with the peas (see tip below) is equally delicious.

Ingredients:
1 large avocado
1 yellow bell pepper
1 tomato
1 bunch of cilantro
1/4 small white onion
2 cloves of garlic
1 jalepeño (optional, for spice)

Directions:

1. Wash and cut veggies & garlic. 
   
2. Add all ingredients to a blender or food processor and mix well. You can add the Avocado at the end for a short whizz only if you prefer to keep some 'chunks' in there. Alternatively, you can mash the avocado with a fork to the consistency you like and mix the ingredients with it in a bowl (after they've been whizzed in the processor). 

Tip: For a lower calorie version, cut avocado in half and add 1/4 cup peas.

Source: Andrea Biethman

Makes: About 12 slices
Preparation: 15mns
Total: 135mns (includes 120mns refrigeration)

Benefits:
Raw foods, as opposed to foods that have been cooked, retain all of their nutrients and goodness. This recipe boasts a huge array of Vitamins and minerals from the heart healthy oils found in the nuts (Omega 3's), to the high antioxidants found in Raw Cacao and the rich Vitamins of the Dates and Coconut. Eat this without feeling guilty as you are giving your body a superboost of Nutrients... It really is to die for!

Ingredients: 
1 cup pecans (you can use walnuts too!)
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar (I use Manuka Honey)
1/4 teaspoon sea salt 

Directions:

1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
   
2. Add dates and process again until the mixture sticks together and the dates are well processed.
   
3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
   
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
   
5. Refrigerate for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! 
   
6. Keep stored in the refrigerator (if it lasts that long!)
   

Source: Andrea Biethman

Makes: About 3 Dozen   
Preparation: 10mns
Total time: 20mns

Benefits:
This is a fabulously delicious desert that is full of fiber, Omega 3, antioxidants. It contains a high level of nutrients as none have been lost through the  process of cooking.

Ingredients:
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Directions:
Mix all the ingredients together in a bowl and form into balls. Place in the fridge to set and keep stored in the fridge.