Ginger Tea Recipe

To make a good ginger tea, all you need is fresh or powdered ginger and filtered water. The rest of the ingredients are optional, but it might taste better with a little honey in it, as well a splash of fresh lemon juice.

Makes 1 cup


1 tsp of grated fresh ginger or 1/2 tsp of ginger powder
1 tsp raw honey or pure maple syrup
Small handful of fresh coriander
fresh lemon juice to taste

Optional Ingredients
1 cinnamon stick
fresh mint leaves
pinch of cayenne pepper

1. If you are using fresh ginger - grate the ginger with a grater/zester.
2. Boil water - when the water is ready put the ginger in a tea pot or mug and add the water.
3. Leave the tea to stand for 10 minutes so that the ginger infuses the water and so you can take advantage of its many beneficial properties. Here is where you would add optional ingredients.
4. Using a fine strainer, strain to get rid of any pieces of ginger.
5. Add fresh lemon juice and honey or maple syrup. Stir and enjoy!
6. If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.


Be My Valentine

Make 4

Food Processor

Base Ingredients
1 cup almonds
1/2 cup raisins
1/2 cup sultanas
1/4 cup pepitas
1/4 cup cacao powder
1 cup pitted and soaked dates
1/4 cup hazelnuts

1. Process nuts, seeds and dried fruit, except hazelnuts, until finely ground. Place in bowl.
2. Pulse chop hazelnuts until coarse and add. They will give texture.
3. Add cacao powder.
4. Process pitted and soaked dates until they form a paste then add to bowl. Combine well.
5. Press into the base of 4 individual heart shaped ring tins or 1 large tin.
6. Refrigerate overnight

Berry Ice-cream Layer Ingredients
2 cups frozen banana slices
1/2 cup frozen strawberries
1/2 cup frozen raspberries

1. Allow the fruit to thaw for a few minutes then process to a pink, whippy, consistency.
2. If you are having trouble whipping your ice-cream let the fruit thaw for a little longer and try again.
3. Either spoon the ice-cream over the base or use a large piping bag with a fluted nozzle. Angle the ice-cream so when you put the chocolate lid on it will be at an angle as in the picture. If your ice-cream is too soft to handle place in freezer to let it firm up before using.
4. Place in freezer to firm up

Berry Sauce Ingredients
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
juice 1 lemon
agave to sweeten

1. Thaw out berries if frozen
2. Blend all ingredients until smooth
3. Drizzle sauce over frozen ice-cream

Chocolate Lid Ingredients
1/4 cup coconut oil (or cacao butter)
1/4 cup cacao powder
1/4 cup agave
1/4 cup chopped cashews

1. Melt coconut oil in a basin over hot water. Combine well with cacao powder and agave. Taste and adjust the sweetness if necessary. Allow to set in fridge until quite thick.
2. Draw a heart shape on greased paper the same size as your dessert and place it on a flat tray in the freezer for a few minutes.
3. Draw a heart shape on greased paper the same size as your dessert and place it on a flat tray in the freezer for a few minutes.
4. Sprinkle with chopped cashews
5. Place in freezer to set
6. Carefully peel heart shape off paper and position it on top of the ice-cream to resemble an opening lid.
7. Eat immediately or store in freezer

Recipe courtesy of Pamela Vinten from her "20 Super Healthy Favourite Desserts"eBook - one of 15 in her series "Super Healthy Meals" which can be found here.


Seasons Greetings 2016

From the Raw Power Australia team - Best wishes for the happy holiday season and our sincere thanks for your loyalty and goodwill throughout the year. All the best in 2017


Caramel Walnut Fudge Ice Cream Bombe Recipe

Serves 6


Food Processor

Ice Cream Ingredients
1 cup cashews – soaked in water for 6 hours then drained
1 cup water
1/4 cup maple syrup
1/4 teaspoon pure vanilla extract
1/2 cup walnuts

1. Combine all ingredients except walnuts in blender and blend well till smooth. The more powerful your blender the smoother your ice cream will be.
2. It may be necessary to turn off the blender occasionally and scrape down the sides.
3. Pour ice cream into a cling wrapped 3 cup pudding bowl.
4. Chop walnuts and sprinkle on top of ice cream patting down gently.
5. Freeze

Carmel Ingredients
1/2 cup raw tahini
1/2 cup maple syrup
2 tablespoons coconut oil – melted

1. To make the caramel sauce combine tahini, maple syrup and coconut oil. Mix well and pour half over walnuts and frozen ice cream.
2. Reserve remaining caramel to pour over ice cream to serve.
3. Freeze

Chocolate sauce Ingredients
1/4 cup olive oil
1/2 tsp vanilla extract
1/4 cup cacao powder
1/4 cup agave

1. Combine all ingredients. Store in fridge.

Fudge Base Ingredients
1/2 cup almonds
1/2 cup desiccated (fine) coconut
2 Tbsp cacao powder
1/2 cup pitted soaked dates

1. Process the almonds and coconut to a fine powder.
2. Add the remaining ingredients and process until it comes together.
3. Spread fudge over set caramel to form the base.
4. Freeze until base is firm.
5. Remove from freezer and let sit a few minutes so ice cream will turn out.
6. Turn out of bowl on to serving plate.
7. Pour over reserved caramel sauce. If the sauce has become firm sit the bowl over hot water until it becomes runny again.
8. Spoon over 1/4 cup of chocolate sauce.
9. Serve immediately or store in an airtight container in the freezer.

Recipe courtesy of Pamela Vinten from her "Christmas Raw Chocolate Treats"eBook - one of 15 in her series "Super Healthy Meals" which can be found here.


Creamy Avocado Soup Recipe

This delicious, creamy avocado soup can be served cold or warm depending on the season - the seasons have been changing daily here in the Blue Mountains these last few weeks so this soup was a perfect choice for our recipe this month - I served it cold.

Makes 2 - 4



Soup Ingredients

2 avocados
1 small cucumber
Small handful of fresh coriander
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon Himalayan pink salt
1 teaspoon tamari
1/8 – 1/4 teaspoon cayenne
1 cup water (if wanting warm soup use hot water)


1. Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives. ( I substituted scallions this time)

Sour Cream Ingredients

1 1/2 cup raw cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 cup water
1/2 teaspoon Himalayan pink salt


1. Blend all ingredients in a high-speed blender. Add small amounts of water if you’re having trouble getting the cashews smooth.
2. Leftovers transfer to a container and refrigerate. It will firm up a little and make an excellent dip for fresh veggies. Better make more on purpose for unexpected guests this season.


Chocolate Vanilla Shake Recipe

Makes 1



Milkshake Ingredients

1/2 cup Canned Coconut Milk
6-8 Ice Cubes
1 Tbs. Chia Seeds
1 Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
1/4 Tsp. Xanthan Gum
Pinch of Sea Salt
Sweetener to Taste


1. Add the coconut milk, ice cubes, chia seeds, vanilla, xanthan gum, and sea salt to the blender. Blend and add sweetener according to your taste preference.
2. Drizzle the chocolate syrup along the sides of a large glass (see below), then pour in the vanilla milkshake.

Chocolate Syrup Ingredients

1 Tbs. Raw Cacao Powder
2 Tsp. Agave or Yacon syrup
1 1/2 Tsp. Water


1. Combine the cacao powder, agave, and water in a small bowl. Stir until no lumps remain and set aside.
2. Enjoy


Rice Paper Rolls Recipe

These rice paper rolls will help you to create a healthy, nourishing lunchbox inclusion, snack or meal.

Makes 8


Food Processor

Raw Cashew Cheese Ingredients

1 1/2 cups raw cashews (soaked 2 hours)
1/3 cup water
2 tsp lemon juice
2 cloves garlic
1/2 tsp Pink Himilayan salt


1. Combine the drained cashews, water, garlic and salt in a food processor.
2. Blend until very smooth (5 minutes). Transfer to a small bowl.
3. Cover and let stand at room temperature for 24-48 hours.

Living Rice Paper Rolls Ingredients

1/2 cup Raw Cashew Cheese
1 (4 inch) piece diakon radish, peeled
5 cups hot water
8 rice paper sheets
2 cups fresh baby rocket
1 cup julienned Lebanese cucumber
3/4 cup julienned yellow capsicum or butter beans
1/2 cup julienned red capsicum
1/2 cup julienned peeled carrot
1/2 cup julienned zucchini
1 avocado


1. Put the cashew cheese in a piping bag or small ziploc bag with and cut-off one corner (or you know, use a spoon).
2. Using a spiral slicer to cut the diakon into long, curly strands.
3. Pour the water into a large bowl. Dip 1 sheet of rice paper in and soak for a few seconds, until pliable. Place it on clean, moist towel.
4. Transfer the rice paper to a large plate or cutting board. Place one-eighth of the baby rocket, radish, cucumber, beans, zucchini, capsicum,avocado and carrot across the centre of the rice paper. 5 . Pipe the cashew cheese over the vegetables.
6. Fold the sides of the rice paper over the ends of the filling. Starting at the long side, roll into a cylinder. Continue with each rice paper.
7. Serve with tamari for a dipping sauce. The spring rolls will keep for 8 hours, covered and refrigerated.


Sunset Parfait Recipe

Makes 4


Food Processor


2 cups cashews
2/3 cup coconut oil - melted
1/4 teaspoon stevia
1 tsp vanilla
a pinch of salt
2 cups water
1/3 cup Cacao powder


1. Place all ingredients except coconut oil and cacao powder in blender and process till smooth.
2. Add oil and process until combined.
3. Remove 1/3 of the mixture and set aside. This is your vanilla cream. To the remaining mixture in the blender add cacao powder and combine. This is your chocolate cream.
4. If your creams are too runny to pipe place in fridge for a while to firm up.
5. You can make them ahead of time and place them in fridge overnight. If they are a bit stiff to work with keep at room temperature until they soften.

Crumble Ingredients

1 cup walnuts
1/2/ cup desiccated coconut
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tablespoon maple syrup


1. Process walnuts and coconut until they are coarsely ground.
2. Add cinnamon, nutmeg and maple syrup and pulse until just combined and crumbly.

Mango Puree

1 cup frozen (thawed) or fresh mango


1. Process mango into a puree. Taste and add some agave to sweeten if necessary.


1. In a parfait glass alternate layers of mango puree, fresh half strawberries, chocolate cream, vanilla cream and crumble, finishing with chocolate cream and more crumble on top.
2. Refrigerate


Sprouted Buckwheat Nibbles Recipe

Makes approx. 15


Food Processor


1/2 cup raw almonds
1/2 tsp vanilla powder (or seeds of 2 vanilla beans)
2 tbsp dried cranberries
2 tbsp dried currants
2 tbsp hemp seeds
1 tbsp water, or as needed
1/2 cup sprouted and dehydrated buckwheat groats


1. Using a food processor, process the almonds to a coarse meal. Take care not to over-process or they will start to release their oils and turn into nut butter.
2. Add the vanilla powder, chopped dates, dried cranberries, dried currants and hemp seeds and process until the mixture is well combined and starts to come together.
3. Add the buckwheat and pulse just to combine.
4. Use a half-tablespoon measure to scoop up the dough and roll into balls with your hands. .
5. You can leave them as mini balls or form them into square bites by pressing down on the dough ball and forming a square with your fingers.
6. Freeze the balls or squares in an airtight container to keep them from going soft.


Tahini Vegetable Salad Recipe

Serves 2


Spirooli - 3 in 1 Vegetable Slicer

Salad Ingredients

450g zucchini, spiralized (2 medium sized)
2 Carrots, peeled and spiralized (for colour use 1 orange, 1 purple)
1/4 Green Cabbage Head, shredded (sugar loaf is the sweetest)
1/4 Red Cabbage Head, shredded
1 1/2 Broccoli, florets only
1/4 cup agave
Pine nuts and sunflower seeds for garnish

Tahini Sauce Ingredients

1/2 cup raw tahini
1 Tbsp nama shoyu
2 Tbsp raw agave nectar or yacon syrup
1 tsp Roasted Sesame Oil
2 tsp Stone-ground Mustard
Pinch Pink Himilayan Salt, if desired


1. Spiralize the zucchini and carrots, place on a plate and sprinkle with salt. This will help to remove the water from the zucchini.
2. If you don’t have a spiralizer you can use a good quality potato peeler with a sharp blade to make long, thin noodles.
3. Chop the cabbages into small pieces. If you are going to make large batches of this, you could easily use your food processor instead.
4. Chop the broccoli into small florets.
5. Toss all the veggies together.
6. Stir or using your blender, mix together the sauce ingredients, tasting to adjust if needed.
7. When you’re ready to serve, add the sauce to the veggies tossing it with your hands, coating everything evenly.
8. Garnish with pine nuts and sunflower seeds.