Avocado & Cashew Pesto Pasta

I love this cashew and avocado pesto, not just with pasta but with everything: salad, toast, courgette spaghetti… anything, really! It can be made in just 10 minutes and it’s perfect for summer as it’s so fresh.

Here is the recipe, I hope you enjoy it:


For the pesto

  • 150g cashews soaked overnight
  • 1 ripe avocado
  • The juice of 1 and a 1/2 lemons
  • 30g of fresh basil
  •  4 tablespoons of olive oil
  • 3 tablespoons of water (use the water from the soaked cashews)
  • 2 teaspoons nutritional yeast
  • 2 garlic cloves
  • Salt and pepper to taste

For the pasta

  • 15 cherry tomatoes
  • 4 servings of pasta (I used brown pasta)


  • Combine all the pesto ingredients in a food processor and blend until creamy. Add salt and pepper to taste.
  • Cook the pasta as per packaging instructions and allow it to cool under the tab. Drain and mix with the pesto sauce. Cut the cherry tomatoes in half and mix with the pasta.

Avocado Chocolate Cake


For the cake:

  • The flesh of 3 avocados
  • 1/2 cup of almond or cashew butter
  • 1/2 cup of raw cacao powder
  • 1/2 cup of maple syrup or 1 cup if you don’t have dates
  • 10 dates
  • 3 tablespoons of chia seeds
  • 1 cup of rice flour (I used brown rice flour)
  • coconut oil to grease the tin
  • Fresh fruit to top (optional)

For the frosting:

  • 1/2 cup of coconut oil
  • 1/2 cup of raw cacao
  • 1/2 cup of maple syrup


  • Preheat the oven to 180 degrees
  • Combine all the cake ingredients in a food processor and blend until smooth
  • Grease a cake tin with coconut oil and bake for 40 minutes or until you pierce with a knife and the knife tip is dry. While the cake is baking in the oven combine the frosting ingredients in a food processor and set aside in the fridge.
  • Allow the cake to cool and add the frosting on top. You can also top it with fresh fruit or flaked almonds. Enjoy!

This is the first time I bake using avocados and I must say, I’m impressed. My little one really enjoyed the cake for breakfast with some strawberries and coconut yogurt on the side.


Homemade Gnocchi with tomato sauce

Gnocchis are so filling and sometimes they can be pretty heavy. I have created a lighter version of this Italian food. These Gnocchis are made with gram flour (chickpea flour) and rice flour which makes them healthy and well round up meal. This recipe is gluten free.

I like to have them with a tomato and mushroom sauce and a crumble of pine nuts and sunflower seeds.


For the gnocchis

  • 600g of potatoes
  • 100g of buckwheat flour
  • 100g of chickpea flour (gram flour)
  • Salt
  • Olive oil

For the crumble

  • A handful of sunflower seeds and pine nuts
  • 2 tablespoons of nutritional yeast

For the sauce:

  • 3 onions diced
  • 4 garlic cloves finely diced
  • olive oil
  • 250g of button mushrooms
  • 1 tin of tomatoes or 1 jar of passata
  • 3 tablespoons of balsamic vinegar
  • Salt and pepper to taste


  • Peel and cut the potatoes into chunks and boil in salty water until soft (it usually takes 30 minutes). Rinse the potatoes and wait until they cool.
  • Once they are cool mash and knead with your hands and combine with the flour and a good spurt of olive oil. Once it´s all combined, knead into a sausage like shape and cut the gnocchis.
  • To cook the gnocchis boil them in salty water until they float.
  • Prepare the tomato sauce by sauteing the onion, garlic and carrot. Once they are golden, add the mushrooms. After 5 minutes add the tomato and balsamic vinegar. Cook on a low heat for 10 minutes. Add salt and pepper to taste.
  • To make the crumble, roast the sunflower seeds and pine nuts in the oven or in a pan. Blend them in a food processor. Add the nutritional yeast. Sprinkle on top.


Raw No Bake Chocolate Orange Cake

This is my new favourite dessert recipe! Up until now my all time favourite was the banana bread but this chocolate cake is jut so heavenly delicious. It’s also so quick and easy to make since it’s raw. It’s also gluten free and free from refined sugar. I hope you enjoy it.


For the cake

  • 300 grams of almonds
  • 6 tablespoons of raw cacao
  • 12 dates
  • 1/2 cup of maple syrup or any other syrup such as agave or date syrup
  • The zest of 2 oranges
  • A pinch of salt

For the frosting

  • 2 tablespoons of coconut oil
  • 1/4 cup of orange juice (freshly squeezed)
  • 2 tablespoons of almond butter
  • 2 tablespoons of maple syrup or icing sugar (I use Sukrin icing sugar replacement)
  • The zest of 1 orange and some extra to garnish


Start by blending the almonds in a food processor until they form a coarse flour. Add the remaining cake ingredients and blend until the mixture forms a sticky paste.

Press the mixture into a tin or a mould, If you use your fingers to press the mixture into the mould or tin, wet them a little bit to make it easier. Set aside in the fridge.

In the food processor, blend all the frosting ingredients. Pour the frosting into the cake and put it back in the fridge for at least 45 minutes so that it thickens.

Garnish with orange zest before serving and enjoy!

Raw No Bake Coconut & Strawberry Cheesecake

This cashew cheesecake is really tasty. I love making a big batch and keeping it in the freezer.


For the crust

  • 200g of dates or 1/2 cups
  • 1/2 cup of almond flour
  • 1/2 cup of nut or soya milk

For the filling

  • 3/4 cups of soaked cashews
  • 1 tablespoon of cinamon
  • 1/4 cup of agarve syrup
  • 1 cup of strawberries (fresh or frozen)
  • 1/4 cup of coconut flour
  • 1/4 cup of soaked cashews
  • Juice of half lime to intensify the flavour (optional)


Before you start you need to have soaked cashews for at least 4 hours. Use medjol dates or very soft and juicy dates. If your dates are dry you can soak them for 1h before using them.

  1. Place all the crust ingredients in a food processor and blend until it forms a paste.
  2. Line a rectangular recipient with baking paper (this is important so that the crust doesn’t stick to the bottom of your recipient). I usually use a food container. Press the crust ingredients firmly and spread forming a 1 cm even layer. Place the container in the freezer while you prepare the filling.
  3. Place the filling ingredients in a food processor and blend until smooth.
  4. Pour the content in the recipient and spread evenly.
  5. Freeze for at least 4 hours before serving. Once frozen cut in pieces and decorate. For better flavour remove from the freezer 15 minutes before eating.

If you like this recipe make sure you also check my raw key lime pie cake.

Sweet Potato Chickpea Sri Lankan Curry

This recipe is inspired in Mildrerd’s Sri Lankan curry which I love and I always order at Mildreds. This a simplified version since some of the ingredients they use are not accessible for me (i.e. curry leaves) and I added chickpeas to make it more nutritious. It tastes just as good and I hope you enjoy it. The portions below make 6 servings.


  • vegetable oil
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • About 4 cm of fresh root ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 2 teaspoons ground turmeric
  • 2 cinnamon stick
  • 2 tablespoon Madras curry powder
  • 3 x 400 ml cans coconut milk (from a can)
  • 100g of creamed coconut
  • 1 x can of chickpeas
  • 1 tablespoon of maple syrup or caster sugar
  • 300 g (10 oz) basmati rice
  • salt and pepper to taste
  • 250 g (8 oz) roasted peanuts, to garnish (Mildreds use cashews)

To serve

  • Tomato chutney (optional)


  1. Preheat the oven to 160 degrees (fan)
  2. Steam the sweet potatoes until lightly soft but not completely cooked. Cut them in to chunks
  3. Oil a baking tray and put the sweet potatoes in the oven to slowly roast (this gives them a very sweet taste)
  4. Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste. If using fresh turmeric blend it too
  5. fry the paste for 6 minutes until golden and fragant
  6. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut milk, creamed coconut and maple syrup or sugar
  7. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
  8. Add the chickpeas
  9. Now, cook the rice following the packaging instructions
  10. Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through.
  11. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, and (optional) tomato chutney.
  12. I made the tomato chutney just by sautéing onion and garlic. Adding 4 tablespoons of tomato paste and a can of chopped tomatoes. Cook on a medium heat until it thickens. Add salt to taste.

Thai Style Lentil and Quinoa Bowl



  • 1 tablespoon of olive oil
  • 1 cup of lentils
  • 1 cup of quinoa
  • 1 cup of chopped mushrooms (I used button mushrooms but any kind will do)
  • 1 large onion chopped
  • 1 cup of broccoli or other veggies
  • 1 vegetable stock cube
  • 1 liter of water
  • 2 tablespoons of red miso paste
  • 2 tablespoons of sage
  • 3 tablespoons of Chinese 5 spice mix
  • 2 tablespoons Lemongrass
  • 1 tablespoon Thai basil or normal basil chopped
  • 1 tablespoon of grated ginger
  • 1 tablespoon of grated turmeric (optional)
  • 1 tablespoon Coriander (optional)
  • 1 tablespoons of vegetarian oyster sauce (optional)
  • 1 tablespoon of tamarind sauce (optional)
  • 1 lime (optional)
  • Some chilly, fresh or flakes (optional)


  • Poach the onion, ginger and turmeric in olive oil until golden.
  • Add the red miso paste,  vegetarian oyster sauce (if using) and all the spices. Cook for 2 minutes until all the ingredients are well combined.
  • Add the mushrooms and cook until soft.
  • Add 1 liter of water the stock cube and bring to boil. at this point add the quinoa and lentils.
  • Add the broccoli once the quinoa is cooked and cook until tender.
  • Add some chilly (I do this last so that I can separate a portion for my little girl before adding the chilly but you can add it when combining all the ingredients).
  • Serve with lime on the side