Raw Chilli Recipe

This is a quick and easy recipe for a gleaming, ruby-red chilli containing protein packed quinoa sprouts, warming ginger and chilli powder and beetroot for fibre. The sweetness of sultanas is a great contrast to the heat from the ginger and chilli.

Raw Chilli Recipe
1 large beetroot (peeled and chopped)
1/4 onion
1/4 inch piece of root ginger
1 red pepper (de-seeded and chopped)
1/2 tsp chilli powder
pinch of salt
3 tomatoes (chopped)
6 sun-dried tomatoes (soaked overnight, rinsed and drained)
1/3 cup sultanas
1/4 cup of basil leaves
1 cup quinoa (soaked overnight, rinsed and sprouted for 12 hours)

Put the beetroot, onion and ginger into a food processor with an s blade and process until coarsely chopped. Add the red pepper, chilli powder, salt, tomatoes and sun-dried tomatoes and process again until well mixed. Add the remaining ingredients and process briefly until combined. Serve with a green salad.

Beetroot, carot, apple and ginger juice recipe

A lovely, zingy juice for a kickstart to the day. I have been having this for breakfast of late, as I have been harvesting fresh beetroots from the garden.

Beetroot, carrot, apple and ginger juice recipe
2 apples
3 carrots
a handful of beetroot leaves
small piece of root ginger (approx 1/2 inch long)
1/4 lemon (unpeeled)
1 small beetroot (scrubbed well)

Juice all of the ingredients. Mix well and serve immediately.
Makes one large glass

Raw Mango Crumble Recipe

We had a gloriously ripe organic mango in the fruit bowl, and as good as it would have been to eat it as it was, I thought that, for a change, I would add a crumble-type topping. The contrast between the soft, sweet ripeness of the mango and the crunchy, nuttiness of the topping works really well. Plus the pumpkin seeds are not only full of iron, zinc, calcium and magnesium, they are also a great source of protein and the essential fatty acid omega-3.

Raw Mango Crumble Recipe (serves 2)
One ripe mango
1/4 cup of almonds or mixed nuts (such as brazil nuts, cashews, walnuts, almonds and hazelnuts)
1/4 cup of pumpkin seeds
1 tbsp of coconut oil (gently melted in a bain marie of hot water)
a pinch of sea salt
approx 6 dates

Peel the mango and remove the flesh from the stone. Chop the flesh into cubes and divide between two individual serving bowls.
For the crumble topping, in a mini chopper/food processor chop the nuts and seeds until coarsely ground. Then add in the oil and salt and mix well. Finally add enough dates to bring the mixture together into a moist, crumble-type topping. Sprinkle over the mango and serve at once.