Sooper Spooky Soup!

I received Lisa Simpson's Raw Liberty Newsletter this afternoon, and I am squealing with delight. I LOVE IT!

Doesn't this look fab!?!!

Lisa has even made a 'spider' from a black olive with thin strips of nori as legs! I LOVE IT

'Lisa Simpson: Raw Liberty - Raw Food and Lifestyle Coach, publishes "Raw Liberty at Large" - a free bi-weekly eZine for anyone who is ready to look great, feel amazing, and discover how to live harmoniously raw in a cooked food home.'

Sooper Spooky Soup!

This is a thick and creamy soup that will keep you warm on this Autumn evening as you go Trick or Treating.

Blend until smooth:

5 tomatoes

1/2 red pepper

2 carrots

1 avocado

1 clove garlic

2cm red chilli (or more if you like it hot!)

2 dates

1 stick celery

1/4 cup water

Pinch of salt

Pour soup into individual bowls.

To jazz this up for Halloween, create a spider web effect ...

Blend until smooth and creamy:

1 cup cashew nuts soaked for 2 hours

2T lemon juice

1/4c water

Pinch of salt

Put the cashew creme into a squeezy dressing bottle and drizzle concentric circles in the soup. Then using a cocktail stick, draw lines from the centre to the edge of the bowl to resemble a spider's web.

Make a 'spider' from a black olive with thin strips of nori as legs!

Halloween Pumpkin Bites:

This is a good way to use up that pumpkin flesh you scooped out when making pumpkin lanterns with your kids!

1 1/2 c ground pumpkin seeds

2c pumpkin, peeled and chopped

1/2 c sunflower seeds

1c apricots, soaked for 2 hours

1/4 c raisins, soaked for 2 hours

4T agave (or more to taste)

2T cinnamon

Put pumpkin flesh in the food processor and process 'til smooth.

Add ground pumpkin seeds, sunflower seeds, chopped apricots , agave and cinnamon. Process til well mixed.

Stir in raisins.

Roll mixture into walnut sized balls.

Place on dehydrator sheets and flatten slightly with a fork.

Dehydrate at 105 degrees for 8-12 hours."

I am definitely going to try the Sooper Spooky Soup! Sounds Spookilicious x

Creamy Raw Pumpkin Pie!

Here is what I'm having for afternoon tea today.... Oh Yes!! :) Raw Pumpkin Pie! It is all the more special because the pumpkin is fresh from the allotment.

The base has almonds, dates, lemon and a bit of ginger
The oh so creamy filling has pumpkin, dates, cashews, cinnamon, and ginger.

It was so creamy, so scrummy and all for me :) (only joking, I did share - well, ok, just a small bit :P)

Above you can see the Apple Cashew Cream that I served it with. The apples are sooo sweet and are also from the allotment, they made a wonderful cream to go with my pie.

The cashew cream is made simply from 2 sweet apples & 1/2 cup of cashews blended in a high-speed blender.


Dairy Free, Refined Sugar Free, Gluten & Wheat Free & Always Handmade with Love.

Pumpkinlicious xx

Happy Halloween Everyone :)

Just a big Happy Halloween from me. Happy Trick or Treating :)

Are you a Raw Bride to Be?

If so, then you are going to love Denise Duffield Thomas' Raw Brides website She has created the "7 Secrets to the Wedding Day Body of your Dreams", a system which encompasses everything she has learnt, struggled with and overcome to finally break through years of agony and frustration.

Raw Brides offers inspiration, personalised coaching programmes, ebooks and many free resources. What's more, if you subscribe to her weekly ezine, you can get started with her free report, which gives you a plan to implement today.

Denise is such an inspiration, and she looked amazing on her wedding day, no doubt testament to the fact that her system really works.

Love xx

Crumbly Nut Squares

This recipe epitomises how easy raw treats are to make. The mixture for this one is very crumbly, but the taste is well worth it. It's perfect for a mid-afternoon treat. If you love spicy tastes, then you may wish to add extra cinnamon and coriander, and even cardomom and nutmeg if you are feeling adventurous, but if you are feeding these to children, you may wish to omit the spices altogether.

Makes 10 Squares and keeps for up to two weeks in a cool and dry place or until a Charlie Monster gobbles them all up.

Equipment
· Food Processor
· Greaseproof Paper
· Baking Tray

Ingredients
· 65g Almonds (soaked for at least 8 hours and dehydrated until crispy)
· 65g Brazil nuts
· 65g Raisins
· 65g Dates
· ¼ tsp of cinnamon
· ¼ tsp of ground coriander


Blend in the food processor until the mixture forms a dough. Press out on to a baking tray lined with greaseproof paper. Chill until the mixture has firmed up a little, and then score in to squares.

Crumbly, nutty and very moreish:) If this seems too much like hard work, why not let me do all of the hard work for you and buy some of Charlie's Raw Treats?

Spookily Special Halloween Packs

As Halloween is upon us, I have a Spookily Special treat for you... A Halloween Snack Pack. This pack contains familiar treats but with a spooky twist. To Trick or Treat with Charlie’s Raw Treats, you had better get your gory skates on, because this pack is spooking out on Saturday 31st October.

What’s Inside?
This pack contains a selection of 20 mini treats including Ghostly Bites and Goulish Gremlins. To find out more about the treats and the ingredients, please click here

This pack comes in a Halloween theme, with plenty of Halloween Spookiness!


Happy Halloween!

Apple & Cinammon Flax Bread

If you're feeling like you need something comforting now that the nights are drawing in, you're in for a real treat today. This recipe is so simple to make, but it has comfort food written all over it. If you're having trouble sticking to a raw diet during the winter months, or you are simply avoiding wheat and gluten, this recipe is great because it is filling and really hits the spot. It is made with flax seeds which are high in fibre and packed with essential fatty acids.


Equipment Needed

- High Speed Blender / Vitamix
- Grinder / Vitamix Dry Jug
- Grease Proof Paper
- Dehydrator (If you don't have a dehydrator, you can always use your normal oven on its lowest setting, but the time required to dehydrate will be a lot shorter, so keep an eye on it.)

Ingredients

- 2 cups of groun golden flax seed
- 4 cups of apple puree (banana and pear puree also work well.)(Note, you need at least 8 apples.)
- 1/2 cup of raisins soaked for 30mins until plump
- 2 tbsp of agave nectar (optional, as the mixture may be sweet enough for you already)
- 1 tsp of ground cinammon

Method

1. Grind the flax seed in the coffee grinder or Vitamix Dry Jug until it forms a powder and then transfer in to a large mixing bowl

2. Blend the apples, pears or bananas until pureed. Measure out 4 cups of puree and add to the mixing bowl.

3. Add the soaked raisins, cinammon and agave to the mixing bowl, and stir until the mixture is well combined

4. Spread the mixture on to a sheet of grease-proof paper, spread until the mixture is 2 cm high

5. Dehydrate at 112 degrees C for 10 hours, until the bread is firm on the outside and soft on the inside.


This recipe keeps for a week in a sealed container in the fridge.

Enjoy as it is, or spread with coconut butter and raw agave nectar for a yummy afternoon tea :)

If you liked the sound of this recipe, then you will love the free fortnightly tips that I send straight to your inbox. Subscribe to Charlie's Raw Treats ezine on the right hand side of this page!

Happy Apple & Cinammon Munchies :)