BY Tina Barrat
Tina is a certified raw food chef and educator giving vegan cooking classes as well as a personal vegan chef designing and catering gourmet meals for private dinners, pop-up events and corporate events. Being a conscious-foodie, Tina uses locally grown ingredients, making everything from scratch. The deforestation for animal agriculture and killing those living in the forest makes no sense to her and is a good reason to stay vegan and save the planet.
high speed blender
1 cup white sesame (roasted)
1/2 cup cashews soaked
1tsp smoked paprika
1 tsp of salt
1/2 tsp of white pepper
chili to taste ( optional)
2 TBS cumin powder
1 TBS corriander powder
3 cloves of garlic, peeled and chopped .
lemon zest or lemon essential oil
Process the sesame seeds with garlic and spices until it forms a paste. Add carrots and
“liquidise “ in the blender mix, making sure all sesame is well blended. Add the cashews and blend together to add extra texture and creaminess.
Taste & adjust seasoning.
Serve with: Extra EVO, crackers , veggie sticks
High speed blender, juicer
1 beetroot, juiced
2 lemons or 4 limes squeezed
4 sticks of fresh lemon grass, chopped
1 thumb, fresh ginger
2 apples peeled and cut + dehydrated overnight.
2 tbs of tamari sauce
A pinch of chili
200ml of coconut milk
Process lemon juice with lemon grass & peeled ginger until smooth ...
let it marinate for ten minutes before squeezing the juice out.
Process the juice with the dehydrated apples
Add the tamari + chili
Add the beetroot juice
Finally add the coconut milk .
Adjust seasoning to your liking