1 cup oat groats (not the processed flakes; oat groats can be found in good health shops and they do look like wheat)
1/3 cup raspberries fresh or frozen
2 dried apricots chopped into little pieces
2 tablespoons raisins
2 tablespoons honey
1 lemon or bergamot zest
Soak the oat groats for 5 -24 hours (the more, the better). Rinse and drain well.
In a food processor, add the oat groats and pulse so that a doughy consistency is formed. You may need to add a splash of water to achieve this.
Transfer the doughy oat mixture into a mixing bowl. Add in the raspberries and break them down a little with a wooden spoon. If using frozen raspberries, let them thaw a little and then use a wooden spoon to crush them a little, but not so much that you cannot see distinct red pieces.
Add the rest of the ingredients apart from the zest and stir well making sure the honey binds all the ingredients well.
Sprinkle in the citrus zest.
Roll into little balls and enjoy immediately (in paper cup bases) or place in the fridge to harden.
If you are dehydrating, place them in a dehydrator at 48 C (118 F) for 1 -2 hours.
PELE’S LAVA SALAD
This is perfect for the August heat and is a stunning array of Summer flavours that honour the goddess Pele. Below you will find the excerpt from the book ‘Soar On Raw!’ with both the recipe and how Pele has ignited this volcanic salad.
2 medium-sized sweet potatoes grated
½ cup pineapple (or pandanus) cubed
½ red pepper cubed
¼ white onion chopped finely
15 cranberries (or ohelo berries)
3 tablespoon fresh pineapple juice
1-2 teaspoons cayenne pepper
1 tablespoon honey
Mix all four of the main ingredients in a bowl. Once well-combined, place the salad on a serving plate and shape into a volcano using your hands or utensils.
To make the dressing, place the cranberries, pineapple juice and honey in a blender and process until a smooth, sauce-like consistency is formed.
Add in the chilli flakes and pinch of salt. Blend again for a few more seconds.
Pour the scarlet dressing over the salad, starting from the top and ensuring the berry lava trickles evenly over all sides.
HYGEIA’S COLOUR CRUNCH
½ cup green cabbage thinly shredded
½ cup red cabbage thinly shredded
1 large carrot cut into matchstick size
½ red onion (optional) cut into crescents
5 stems parsley chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tahini
1 teaspoon honey (optional)
Add all the vegetables in a salad bowl and mix well.
In a little cup, add all the dressing ingredients and stir well with a spoon.
Evenly pour the dressing over the salad.
1 cup watermelon cut up in chunks
1/2 cup coconut water
1 teaspoon seaweed flakes or kelp (optional)
If you are using a professional juicer, add the watermelon and orange and juice both fruits.
f you are using a blender make the fruit juice by adding the watermelon and orange and blend well. Strain with a mesh cloth or nut mylk bag.
Pour the coconut water into two tall glasses. With a spoon, stir in the fruit juice.
If you are using kelp powder, add in now, stirring fervently so that it is mixed in well. If you are using small sea weed flakes, just sprinkle them on top.
HEBE’S CHALICE OF YOUTH
Take Hebe’s Chalice of Youth at least twice a week and you’ll find Life wolf whistling at you!
1 lemon (peeled)
4 okra pods (their silica content makes them great skin beautifiers)
1 beetroot (peeled)
Juice all the ingredients in a professional juicer or else add everything into a blender with 50 ml (1.75 fl oz) water and blend well on high speed. Strain with a nut mylk bag or mesh cloth.
Serving Tip: add 1 or 2 peaches when they are in season to add that velvety, nectary texture