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Summary: Fruit salad with cheese is one of my personal favourite combinations. It might sound unusual, but give it a try, and you will be surprised at how well it works. I love my fruit salads with cheese at any time of the day, from breakfast to a light lunch to a refreshing Summer starter to a post-workout snack to even dessert. A sure winner with children too. Again, putting pepper on fruits might sound odd, but the pepper really brings out the sweetness of the fruits and wonderfully rounds off the different flavours.
This one is a summer incarnation, when stone fruits are plentiful. Use any combination of plums, apricots, nectarines, peaches and cherries. I used the juice of half a blood orange to marinate the fruits in because I had one (the last of the season), but regular orange is great too. Thyme just goes really well with goats cheese, but basil works great too.
The key is to use perfectly ripe fruits, as they will be deliciously sweet ; halving and pitting the cherries takes a bit of time, but it is well worth the effort, believe me ! Leave a few cherries whole for decoration.
For a Vegan and Paleo version, replace the goat cheese with soaked almonds.
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Summary: Raw Cheesecakes are perhaps the most popular Raw Vegan desserts, and with reason. They are amazingly delicious, really easy to make, and they are so much better for you than a traditional cheesecake. This Raw Vegan Mango And Passion Fruit Cheesecake is no exception : the mango flavoured crust is chewy yet crunchy, the mango cream is delicious and velvety smooth, and the passion fruit topping is tangy and adds a great crush when you bite into the seeds.
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Summary: This vibrant orange number was inspired by the popular carrot apple orange juice. A bit like ACE juice, named that way because it is rich in vitamins A, C and E, but with added apple and ginger, because we love ginger for its warming and antibacterial properties.
Beta-carotene is another good reason to drink this.
We start by juicing the carrots, apples, lemons and ginger, but instead of juicing the oranges too, we blend the juice with the whole peeled oranges to make sure we get the precious orange pulp and all those citrus bio flavonoids.
We also keep the proportion of apples and oranges to carrots low : more vegetable sweetness, less fruit sugar.
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