Happy Belly English

Happy Belly
Over 140 plant-based recipes without

dairy, sugar, gluten, yeast or tofu.
Second Edition 2019
***
Recipes & Photography by
Yasmine Nazmy
3 AUDIOBOOK COLLECTIONS
6 BOOK COLLECTIONS
About The Author.......................................... 4 Vegan Niçoise Salad .................................... 65
Introduction ................................................... 5 Lentils & Peppers Salad ............................... 66
About Gluten-Free ........................................ 6 Strawberry Avocado Orange Salad .............. 68
About Dairy-Free .......................................... 8 Apple Walnut Salad ...................................... 70
About Grocery Shopping .............................. 10 Mango Balsamic Salad ................................. 71
About Kitchen Equipment ............................. 11 Strawberry Balsamic Salad .......................... 72
A Few Health Notes ...................................... 12 Raw Falafel Salad ........................................ 74
Advice For Happy Digestion ......................... 14 Beetroot Quinoa Bowl................................... 76
Grape & Purslane Salad ............................... 78
Soups, Sauces and Dips Summer Rolls ............................................... 80
Chard Rolls ................................................... 82
Root Soup..................................................... 16 Cabbage Rolls .............................................. 82
Herbed Broccoli Soup................................... 18
Thai Sweet Potato Soup ............................... 20
Mushroom Soup ........................................... 21 Main Dishes
Zucchini Soup ............................................... 22 Sushi Maki .................................................... 85
Pumpkin & Carrot Soup ................................ 24 Sushi Ura Maki ............................................. 86
Sweet Chili Sauce ........................................ 28 Sweet Potato Fajitas..................................... 88
Carrot Ginger Dip ......................................... 30 Vegan Shawerma Wrap................................ 90
Peanut Dip .................................................... 32 Bolognese Sauce ......................................... 92
Sweet Potato Dip .......................................... 33 Vegetable Lasagna ....................................... 94
Roasted Red Pepper Dip.............................. 34 Creamy Mushroom Noodles ......................... 96
Rainbow Tahina Sauce ................................. 36 Mushroom Risotto ........................................ 98
Basic Pesto................................................... 38 Spiced Basmati Pilaf..................................... 99
Ginger Coriander Pesto ................................ 38 Beetroot Burger ............................................ 100
Avocado Pesto ............................................. 40 Mushroom Burger ......................................... 102
Tzatziki Dip ................................................... 41 Pizza ............................................................. 104
Romesco Dip/Sauce ..................................... 42 Coconut Vegetable Curry ............................. 106
Raw Tomato Sauce ...................................... 44 Pad Thai Noodles ......................................... 108
Tomato Sauce............................................... 45 Potato Pie ..................................................... 110
Bechamel Sauce .......................................... 45 Vegetable Quiche ......................................... 112
Guacamole ................................................... 46 Loaded Potato Skins .................................... 113
Almond Hummus .......................................... 48 Watermelon Steaks ...................................... 114
Mayonnaise .................................................. 50 Eggplant Rolls .............................................. 116
Veggie Tartare .............................................. 52 Mushroom Gravy .......................................... 118
Baba Ghanoush............................................ 54
Gluten-free Breads
Salads and Rolls Almond Flour ................................................ 121
Caesar Salad ................................................ 56 Flax Gel ........................................................ 122
Broccoli Almond Salad.................................. 58 Almond Toast ................................................ 123
Mango Quinoa Salad .................................... 60 Zucchini Toast............................................... 124
Sweet Potato Salad ...................................... 62 Zucchini Buns ............................................... 126
Coleslaw ....................................................... 64 Potato Burger Buns ...................................... 128
Crackers ....................................................... 129 Peanut Butter Chocolate Cups ..................... 170
Seed Crackers .............................................. 130 Banana Ice Cream........................................ 172
Indian Flatbread............................................ 132 Coconut Ice Cream....................................... 172
Quick & Easy Wraps..................................... 134 Ice Cream Bars............................................. 174
Green Wraps ................................................ 134 Seed Balls .................................................... 176
Simple Pizza Dough ..................................... 135 Granola ......................................................... 178
Oats & Zucchini Pizza Dough ....................... 135 Quinoa Chocolate Balls ................................ 180
Tiramisu ........................................................ 182
Alternatives to Dairy Chocolate Mousse ........................................ 184
Chocolate Mousse Cake .............................. 186
Almond Milk .................................................. 137 Coconut Cake ............................................... 188
Cashew Milk ................................................. 137 Plain Cheesecake......................................... 190
Coconut Milk ................................................. 139 Fruit Cheesecake ......................................... 192
Seed Milk ...................................................... 139 Brownies ....................................................... 194
Golden Milk................................................... 141 Date Brownies .............................................. 196
Quick Yoghurt ............................................... 141 Raw Brownie Bites ....................................... 196
Yoghurt ......................................................... 142 Pumpkin Fudge ............................................ 198
Labnah.......................................................... 142 Raw Carrot Cake .......................................... 198
Creamy Cashew Cheese.............................. 144 Raw Black Forest Cake ................................ 200
Hard Cashew Cheese .................................. 146 Carrot Cake .................................................. 202
Melting Cheese............................................. 148 Zucchini Cake ............................................... 204
Chocolate Cake ............................................ 206
Sweets Chocolate Beetroot Cake ............................. 208
Chocolate Lava Cakes ................................. 210
Cashew Cream ............................................. 151 Banana Cake ................................................ 212
Peanut Cream .............................................. 151 Green Banana Cake ..................................... 212
Pistachio Cream ........................................... 152 Chocolate Fudge Cake ................................. 214
Chocolate Hazelnut Spread.......................... 152 Vanilla Sponge Cake .................................... 216
Coconut Icing................................................ 153 Blender Pancakes ........................................ 218
Coconut Whipped Cream ............................. 153 Waffles .......................................................... 220
Easy Chocolate Sauce ................................. 154 Almond Pancakes......................................... 222
Tahina Date Spread ...................................... 154 Coconut Pancakes ....................................... 222
Date Paste .................................................... 155 Chocolate Pancakes..................................... 224
Chia Jam ...................................................... 155 Chocolate Almond Cookies .......................... 226
Chocolate Milkshake .................................... 158 Raw Dark Chocolate Cookies....................... 226
Coffee Milkshake .......................................... 158 Tahina Cookies ............................................. 228
Banana Milkshake ........................................ 160 Ginger Cookies ............................................. 230
Green Milkshake........................................... 160 Rice Pudding ................................................ 232
Beetroot Milkshake ....................................... 162 Avocado Chocolate Pudding ........................ 234
Pumpkin Milkshake....................................... 162 Chia Pudding ................................................ 236
Spiced Mango Smoothie .............................. 164 Fruit Parfait ................................................... 238
Herbed Kiwi Smoothie .................................. 164
The Sporty Smoothie .................................... 166
Chocolate Cookie Bars ................................. 168
About The Author
Yasmine Nazmy is a French-Egyptian food lover and creator of unique healthy recipes. With
a background in arts and environmental engineering, she founded a restaurant in 2014 with a
friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious
food free of sugar and gluten. A year later, she expanded her horizons and started a catering
service named Earthly Delights, following the same trend of healthy plant-based cuisine.
Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese.
Her creations were then available to be ordered online - her aim was to make healthy natural
food accessible to people all over the country. Over the years, she taught numerous cooking
workshops across the capital, and also helped people transition to a plant-based diet
and lose weight.
So what made an environmental engineer turn into a chef?! With a very strong passion for
recycling and saving the planet, Yasmine always tried to minimize her use of plastic and eat
foods that are local, seasonal and organic. Soon after graduating from university, she noticed
the connection between food choices and environmental issues. That’s when she became
plant-based - meaning that her food is more than 90% from plant foods.
Having also experienced many digestive troubles since childhood, it took her about 3 years to
adjust to a diet that kept her belly flat and her appetite fully satisfied! Her kitchen turned into
a lab, experimenting with different types of flours, sweeteners, vegan substitutes, etc. In fact,
many of the recipes in this book are ‘engineered’ due to her dietary restrictions. It has been a
really fun journey and she wrote this book to share with you her favourite creations, and help
others follow a diet that is free from irritating foods.
Her best health tip: Start every morning with a big smile!
4
Introduction
~:* Hello! *:~
I wrote this book to bring you simple delicious recipes, which are easy to remember and are
made with ingredients that easy to purchase in the Middle East. It’s my pleasure to present the
healthiest dishes that I have created or adjusted to my taste! I emphasize raw foods the most,
as they bring you so many nutrients and are hydrating, they can really be considered healing
foods. For cooked foods, I try to include as much vegetables as possible, hiding them
in child-approved dishes like pizzas and cakes!
The idea is to get plenty of water, vitamins, minerals, protein and flavor in just one simple
vegetarian meal. Being an artist myself, I also love to play with colors and present bright
cheerful dishes. The way our food looks affects our mood, instantly!
For most recipes, I suggest extra options to allow you to try a wide variety of creations.
I believe the kitchen should be a fun place to learn and to get inspired.
And not just learn how to cook, but to learn about our Earth, our bodies and our intuition.
When we change the way we eat, we also change our perception of things… each person is
different in that regard so I leave it up to you to discover your journey!
***
5
About Gluten-Free
When avoiding gluten grains (wheat, rye, and barley) it is important to remember that you
cannot recreate the exact consistency but you can only get very close. Gluten itself is a sticky
binder that gives baked food a fluffy texture which cannot be recreated without many chemicals
and starches – and that defies the purpose of following a healthier lifestyle!
In fact, gluten also sticks to your intestinal wall, causing lots of damage.
In this book, I will show you great alternatives to bread, that according to my friends, family and
customers taste even better! Desserts are the easiest to make without gluten as the fats and
sugars tend to give nice textures and to be fair, sugar makes anything taste good! However,
none of my recipes actually contain sugar – as this scary ingredient has absolutely no health
benefits! Instead we will look at how to use molasses, raw honey, dates, maple syrup, etc.
I also want to point out that gluten-free recipes always come out better with the use of eggs, but
I understand that many of my readers are vegan so I offer alternatives to eggs whenever I can.
If you are allergic to gluten, you probably already know that many store-brought sauces and
packaged items contain gluten in some form. One example is soy sauce, traditionally made
from wheat. You can purchase an alternative called tamari, it is a soy sauce made from rice
instead of wheat. Many ready-made salad dressings also contain gluten, which is why I’ll show
you how to make them safely from scratch!
If you want to get away from gluten and sugar, the best option is to get familiar with raw foods.
Since raw foods already exclude grains and processed foods by definition, you will enter a
world of culinary genius where ingredients are used in their pure form to create very original
variations of foods we already know (cooked). Raw desserts have been gaining lots of
popularity lately as they fit in to so many specific diets, and can be adjusted to any food
intolerance. It is truly amazing that recipes have been developed to satisfy a craving and yet
supply us with so much nutrition! For example, dates are an excellent sweetener because they
are also high in fiber, protein, iron, magnesium and vitamin B. No other sweetener can match
this. And can you imagine a brownie that is made without grains, sugar, dairy and oil?
The recipe is at the end of the book!
6
For the following cake recipes, you may choose from this list of homemade gluten free
flour mixes. They all work equally well, with some slight differences in texture.
You may choose to try them all and see which you prefer.
Rice Flour & Almond Flour Brown Rice Flour & Starch
Very easy to find rice flour as it is locally My second favourite mix, it may be hard-
produced and sold in supermarkets. For er to find, but works really well and it’s
this ratio simply to mix 1 cup of any rice wholegrain! You can make your own if you
flour with 1 compact cup of almond flour have a strong blender. Mix 4 cups of brown
and keep it in the fridge, ready to be used rice flour with 1/4 cup of potato or tapioca
anytime! You can save money by making starch, and keep it in the fridge.
your own almond flour (see page 121).This
gives the best texture in my opinion, it’s my
absolute favourite! White Rice Flour & Oats* Flour
You will have to make the oat flour yourself

Almond Flour & Coconut Flour as it is not always sold ready (simply blend
oats in a strong blender). For this ratio it is
For this ratio, mix 1 cup of coconut flour easier to mix 3 cups of white rice flour with
with 3 cups of almond flour and keep it in 2 cups of oat flour and keep in the fridge,
the fridge, ready to be used anytime! This ready to be used anytime! You might find
is a grain-free option (paleo-friendly). This that this mix is a little drier than the others,
blend works best with recipes that contain so you may add 1 tbsp of water for every
eggs. Note that coconut flour is not the cup of flour that you use, in any recipe.
same thing as shredded coconut!
*Note: if you are seriously intolerant to gluten or have celiac disease, make sure the oats you
buy are certified gluten-free. It will clearly be indicated on the packaging.
7
About Dairy-Free
I personally have been intolerant to dairy products from a very young age, but I only realized
that at the age of 16 and completely cut dairy out by the age of 20. Having suffered from
digestive troubles for 2 decades, I was one of the first people to give up dairy in my community.
However, since then, I have noticed many people starting to cut dairy out of their diets as well,
and I have even been approached many times by women whose children are showing allergic
reactions to dairy. What’s scary here is the way dairy products have become just that: products.
Milk is no longer fresh! It comes out of a cow whose baby has been taken away for the meat
industry, and then that milk is pasteurized and bottled, staying on shelves for much longer than
it naturally would be able to. The cows are also loaded with antibiotics and hormones, which
bind to the fat in milk (the main component!) and then it makes us sick. Lucky are those who
can get fresh raw milk from cows that live long happy lives on green fields.
Either way, milk is not an essential nutrient. You can get all the health
benefits from raw plants and eggs!
For many cheese recipes you will see that you need to strain the mixture to remove excess
water so you can end up with a thick cream. The method is the same for all recipes, the only
difference is the length of time – which will be indicated in the recipe.
All you need is a bowl, a mesh strainer/colander, a clean cotton kitchen towel and another
smaller bowl. You place them in this order. The strainer has to sit comfortably on the edges of
the bowl, not sink in. You then put the towel over it, pour the contents in, and fold the towel.
Lastly you place the smaller bowl on top, and fill it with water so that it creates a weight to help
squeeze the liquid out of the mixture. You can add as much water as you think appropriate, it
will also depend on the weight of the bowl itself (glass vs plastic).
For making non-dairy milks, I recommend you buy a ‘nut milk bag’ which you can order online.
It helps by saving you time and is much easier to clean than a towel. You won’t need more
than one, and you can use it forever!
8
9
About Grocery Shopping
When shopping for groceries (which is better done in person) always select the freshest
looking ingredients. Food that hasn’t been well preserved won’t taste so good. As a general
rule, the best food is locally sourced and organic. There are many farms in Egypt now that
deliver vegetables to your doorstep! While organic is more expensive, it’s better for you and the
environment – the choice is yours. Some fruits and vegetables don’t need to be organic since
they don’t absorb chemicals as much as others, these safe foods are banana, mango,
avocado, kiwi, melons, sweet potatoes, pumpkin, onions and garlic.
Try to buy small amounts regularly so that nothing perishes in your fridge/home. I find that
shopping twice a week is perfect! However, for large families you may need to order / buy more
often. If you have the chance to grow any of your greens, please do! It is such an amazing
feeling to eat lettuce and herbs that are freshly picked. All you need is a good spot that
gets direct sunlight.
Please avoid buying anything packaged, with the exception of food that comes in glass jars.
Food in cans is toxic because the metal is lined with BPA - a cancer causing substance.
10
About Kitchen Equipment
A full kitchen only needs the following:
kitchen scale
cutlery
measuring spoons
measuring cups
a strong blender
a food processor
a pan
a pot
lots of bowls!
All cookware should be new, scratch-free – ideally made of ceramic or eco-friendly lead-free
coating. The food processor is better at chopping and grinding solid foods (nuts, coconut, on-
ions, etc.) whereas a blender is better for a smooth liquid result (smoothies, icing, sauces, etc).
I highly recommend having both. A good blender should be strong enough to blend nuts and
crush ice, so I recommend something very durable, be prepared to spend over 1000 EGP for it
– you will probably be using it every day so it’s a great investment!
Please use measuring spoons for everything as listed, because small measurements can be
easily overseen by the human eye (it’s hard to distinguish between ½ and ¼ teaspoon for
example, but it can make a big difference in taste!) Please note that I use the US Standard
measurements. You can easily find these measuring spoons and cups at any supermarket.
11
A Few Health Notes
This book presents a collection of my favorite recipes which are free of sugar, gluten, dairy
and all kinds of meat. I found that my body is in much better shape ever since I stopped these
foods, not only do I look and feel better but I also have a smoother digestion and I
thankfully rarely get sick.
Meats, eggs and dairy can be heavy on the digestive system however if you are not vegan,
I suggest you consume eggs that are either raw or soft boiled (avoid fried) and stick to seafood
(no red meats). It is very important to consume from the sea, as we need iodine, an essential
nutrient, and the best sources are wild caught fish and seaweed. Sea salt is a much healthier
option than regular refined table salt, and it is available in most supermarkets nowadays.
Dried seaweed has been consumed by many cultures for millennia – you can add it to salad
dressings or use seaweed sheets to make sushi rolls. You can find it at the Asian section
of most big supermarkets.
Moreover, omega-3 is an essential healthy fat that can be found in seafood and seaweed, as
well as eggs, walnuts, flax seeds, and some fruit, but it is much better to consume it raw.
If you are allergic to flax seeds, you can subsitute them for chia seeds. Regarding other types
of fat, there is omega-6 and omega-9 but you want to reduce your omega-6 consumption. That
means avoiding things like peanuts, corn oil, sunflower oil, soy oil. Not all oils are equal! Some
are very heavy and will make you sick in one way or another (diabetes, heart disease, acne,
etc) but some are actually very good for you and can help your body heal. These good oils are:
olive oil, sesame oil, coconut oil. Olive oil should not be heated above 200ºC but coconut oil
can be used at all temperatures, even for deep frying.
12
As for sweeteners, the healthiest alternatives to sugar are: dried dates, raw unprocessed honey,
organic maple syrup and molasses (in that order). Agave syrup is also good but I don’t like its
taste. I do not recommend the use of anything chemical like xylitol, erithrytol, aspartame, Splenda,
etc. Regarding baking, it’s really not ideal with dates, so I prefer maple syrup, honey or molasses
for that purpose. In raw desserts, dates give a nice texture so they can be quite essential. Dates
are also the best sweetener because they contain fiber, protein, minerals and vitamins.
Some ingredients that I cannot digest well have been omitted in this book, although some
people may not have any problems with them.
For example: most beans, cauliflower, corn, yeast, etc.
Next to each recipe title you will find a symbol that indicates whether a recipe contains
nuts or eggs, or if it is raw. Remember that coconuts are actually considered seeds, and
peanuts are legumes.
Nuts: Raw Recipe: Eggs:
DISCLAIMER
My recipes have been perfected based on my kitchen equipment and the temperature control
of my oven. Every oven is different, and each has its own imperfections that everyone learns to
adapt to in their home. You may realize that one side of the oven is hotter, or that the general
temperature is higher it should be, it happens! Please try to use new modern high-quality
equipment as much as possible, it will make all your meals taste a lot better! Please follow my
recipes exactly as they are, and use the appropriate measuring tools.
13
Advice For Happy Digestion
Eat slowly, enjoy each bite!
Count your blessings with every meal (thanking everyone, from the person who cooked the food
to the person who grew the ingredients!)
Focus on your meals instead of being distracted by a conversation or television
Eat only when you’re hungry
Stop eating when you’re almost full
Share your favorite food with the people you love
Pay attention to which foods give you energy and which ones take away your energy!
The is no right or wrong way of eating, there is only “right for me, right now”
Remember to breathe deeply!
14
Soups
Root Soup
Ingredients: - Fry the onion for a few minutes until it becomes translucent.
- Add the other vegetables and stir fry for 2 minutes.
1 medium onion, sliced - Add the broth or water, bring to a boil, then lower the heat and
2 tbsp coconut or olive oil let it simmer for 20 minutes.
200g sweet potato, peeled, - Puree in a blender until very smooth, then return to the
and diced pot and heat over medium fire, until desired consistency is
100g carrot, diced reached.
100g beetroot, diced
3 cups broth or water Serving suggestion: Garnish with cheese or yoghurt (see
salt to taste pages 141-148)
Optional: thyme, ginger,

garlic, fennel
Cooking Time:
Under 1 Hour
Serves: 2
16
21
Herbed Broccoli Soup
Ingredients: - Fry the broccoli, garlic and onion in oil for about 3 minutes, or
until the onions are translucent.
1 clove garlic, sliced - Add the broth (or water) and bring to a boil, then turn off
½ cup spring onion, sliced the heat.
2 tbsp coconut or olive oil - Transfer the soup to a blender, adding in the milk and herbs,
4 cups broccoli florets and puree until smooth. If you are using potato to thicken the
¼ cup fresh coriander soup, place it in the blender too!
¼ cup fresh basil - Return the mixture to the pot and heat for a few minutes, until
2 cups broth or water desired consistency is reached.
1 cup coconut or cashew milk
salt to taste
Optional: 1 cooked potato
Cooking Time:
Under 1 Hour
Serves: 2
18
٢٠
Thai Sweet Potato Soup
Ingredients: - Fry the garlic, ginger and lemongrass in coconut oil with the
curry powder.
2 cloves garlic, sliced - Stir over medium heat for about 2 minutes.
1 tbsp grated ginger - Add the sweet potato and red pepper, keep stirring for
1 stalk lemongrass another 2 minutes.
½ tsp curry powder - Add the broth (or water), bring to a boil, then lower the heat
2 tbsp coconut oil and simmer for 20 minutes.
250g sweet potato, peeled, and - Remove the lemongrass and transfer the soup to a blender.
diced - Puree until very smooth then return to the pot and heat over
1 red pepper, sliced medium fire, until desired consistency is reached. You can add
2 cups broth or water the coconut milk at that point, or serve right away with lime on
salt to taste the side.
1 lime, juice only
Optional: ½ cup coconut milk,

chili pepper, fresh basil or
coriander
Cooking Time:
Under 1 Hour
Serves: 2
20
Mushroom Soup
Ingredients: - Fry the garlic and onion in olive oil for about 2 minutes until
the onions are translucent.
1 small onion, sliced - Add the mushrooms and herbs, and stir for about 5 minutes.
2 cloves garlic, sliced - Add the broth (or water) and milk. Bring to a boil, then lower
250g mushrooms, quartered the heat and simmer for about 10 minutes.
2 tbsp olive oil - Transfer the soup to a blender and puree until smooth, then
2 cups broth or water return to the pot and heat for a few minutes, until desired
1 cup almond or cashew milk consistency is reached.
salt to taste
pinch of sage Serve with freshly ground black pepper.
pinch of thyme
Freshly ground black pepper,
to taste
Cooking Time:
Under 1 Hour
Serves: 2
21
Zucchini Soup
500g zucchini - Add the zucchini and leek, and stir for about 5 minutes.
1 medium onion - Add the broth (or water) and milk, bring to a boil, then turn on
1 leek low heat and simmer for about 15 minutes.
1 clove garlic - Transfer the soup to a blender and puree until smooth, then
2 tbsp olive oil return to the pot and heat for a few minutes, until desired
3 cups broth or water consistency is reached.
salt to taste
Optional: fresh coriander

leaves, ½ cup pumpkin milk or
almond milk
Cooking Time:
Under 1 Hour
Serves: 2
22
٣٢
Pumpkin & Carrot Soup
200g cup carrot, diced - Add the carrots and pumpkin, and stir for about 5 minutes.
400g pumpkin, diced - Add the herbs, salt and broth (or water) and milk. Bring to a
2 tbsp olive or coconut oil boil, then lower the heat and simmer for about 20 minutes.
1 medium onion, diced - Let it cool, then transfer the soup to a blender and puree until
1 clove garlic smooth.
1 pinch dried sage - Return to the pot and heat for a few minutes, until desired
1 pinch dried thyme consistency is reached. This will give you a thick soup, but you
1 pinch of black pepper can add more water if desired.
½ tsp salt
2 cups broth (or water)
½ cup water, or more
Cooking Time:
Under 1 Hour
Serves: 2
24
33
Sauces
Dips and
Salads
Sweet Chili Sauce
Ingredients: The kind of sweet chili sauce you find in supermarkets is

loaded with sugars, starch and stabilizers. This raw sauce is
1 red chili pepper, deseeded* a great nutritious alternative, made with natural whole foods.
1 red bell pepper Dates are very sweet but contain fiber which regulates blood
1 clove garlic, pressed sugar, and red peppers are actually an excellent source of
1 tbsp grated ginger vitamin C. This sauce can be added to a variety of dishes,
1
/3 cup date paste (p. 155) and keeps well in the fridge so I recommend you always
1
/3 cup rice vinegar have some ready!
½ lime, juice only
Method: Blend it all together until smooth!
Optional: 1 tbsp honey
*You can replace with 1 tsp of

chili pepper flakes, or more
if you can handle it!
28
sweet chili
41
Carrot Ginger Dip
Ingredients: - Drain nuts and rinse well.

- Blend all ingredients in a food processor until smooth.
1 cup cashews or walnuts,
(soaked for at least 3 hours) Serving suggestion: Serve on crackers (pages 129-130 ) and
250g carrots top with fresh basil or fresh coriander leaves, it’s a lovely
½ cup water combination!
¼ cup olive oil
1 clove garlic
2 tbsp fresh ginger
2 limes, juice only
1 tsp salt
Optional: 1 tbsp honey or fresh

orange juice, 1 tbsp tahina,
curry powder
30
carrot ginger
40
Peanut Dip
Ingredients: Mix all ingredients in a bowl until smooth.
1 tbsp natural peanut butter You can also make a large batch in the blender as it keeps
1 clove garlic, pressed well for 4-5 days.
1 tsp grated ginger
1-2 tbsp water
1 lime, juice only
1 tbsp soy sauce, or ½ tsp salt
Optional:
1 tbsp honey or maple syrup,
pinch of chili pepper
Allergic to peanuts?
Use almond butter or tahina instead!
32
Sweet Potato Dip
Ingredients: A great low-fat alternative to creamy dips!
1 cup sweet potato, roasted, Once your vegetables have cooled to room temperature, blend
peeled* with the other ingredients in a food processor until smooth.
1 cup carrot or beetroot,
roasted, peeled*
1 clove garlic
2 tbsp olive oil
1 tsp salt
1 tsp dried sage
1 tsp dried thyme
1 tsp rosemary
pepper to taste
Optional: fresh basil, ½ lime,

1 tbsp tahina
*That is approx. 200g
33
Roasted Red Pepper Dip
Ingredients: To cook the peppers, you have two options:

roasting or char-grilling.
2 large red peppers
2 tbsp olive oil ΃To roast, preheat the oven on 200ºC, and roast for 40
2 tbsp balsamic vinegar minutes, or until the skin blackens.
¼ cup sunflower seeds or ΃To char-grill, use medium fire and leave the peppers on until
peeled almonds the skin blackens.
1 small garlic clove
½ tsp salt Once the peppers have cooled, you can remove the skins and
cut into large pieces. Use a napkin or towel to remove any
Optional: juice of ½ a lime, excess moisture.
basil leaves Transfer the peppers to a grinder or food processor with the
other ingredients and blend until smooth.
This wonderfully simple dip can also be used as a sauce for

sushi, burgers, falafels or salads.
34
51
Rainbow Tahina Sauce
Ingredients: Mix all ingredients in a bowl until smooth.
¼ cup tahini To make yellow tahina, add 1 tsp of turmeric.

¼ cup warm water
1 tbsp olive oil To make pink tahina, replace the water with beetroot juice.*
½ tbsp vinegar
1 lime, juice only To make green tahina, you can blend it with herbs, but only
1 garlic clove if you are making a big batch (3+ times this recipe). It combines
pinch of chilli powder very well with fresh basil and coriander.
pinch of cumin
salt to taste *To make beetroot juice, you don’t need a juicer – you can
just grate beetroot and use a sieve to squeeze the juice out.
Optional: replace the water with
fresh orange juice.
36
٥٠
Basic Pesto
Ingredients: Drain nuts and rinse well. Blend the basil and olive oil first, for
a few minutes, then add the remaining ingredients.
¾ cup walnuts or cashews
(soaked for at least 3 hours) Tip: Add other greens like spinach and kale, it is a good way to
¾ cup olive oil hide them for kids who refuse to eat them!
3 cloves of garlic
100g of basil
1 tsp salt
Ginger Coriander Pesto
¾ cup walnuts or cashews - Drain nuts and rinse well.

(soaked for at least 3 hours) - Blend the basil, coriander and olive oil first, for a few minutes,
¾ cup olive oil then add the remaining ingredients.
2 cloves of garlic
100g of basil
1 handful coriander greens
1 piece of ginger (as big as the
amount of garlic)
1 tsp salt
38
pesto
61
Avocado Pesto
Ingredients: This is a nut-free alternative to the traditional basil pesto.
1 avocado Blend all ingredients together in a blender, until smooth.

2 tbsp olive olive oil
3 cloves of garlic If you find that the mixture is not blending well, you can add
100g of basil an additional 1-2 tbsp of oil. It works very well as a dip or as a
1 tsp salt sauce for noodles!
½ lime, juice only
Tip: Add other greens like coriander, spinach or kale, it is a
good way to hide them for kids who refuse to eat them!
40
Tzatziki Dip
Ingredients: Simply mix all the ingredients together in a bowl.

Enjoy as a dip for raw vegetables or stuffed vine leaves,
1 portion yoghurt (p. 141-142) stuffed vegetables, sandwiches, etc...
1 cucumber, sliced
1 clove garlic, pressed
1 handful of mint or
dill leaves (chopped)
1 tbsp olive oil
More lemon & salt if necessary
41
Romesco Dip/Sauce
Ingredients: - Drain and rinse the almonds very well.

- Blend everything together in a food processor until smooth.
¾ cup peeled almonds (soaked It works very well as a dip or as a sauce for noodles!
overnight)
¼ cup olive oil
1 tomato, roasted*
2 red peppers, roasted*
2-3 garlic cloves
2 dates
1 tbsp balsamic vinegar
1 tsp salt, or more
pinch of paprika
pinch of chili powder
*They should be roasted or

grilled to be able to remove the
skins. I like to roast for
1 hour on 170ºC.
42
raw tomato sauce
60
Raw Tomato Sauce
Ingredients: This sauce is a healthy alternative to Ketchup, and is very

easy to make!
1 cup sundried tomatoes
2 medium tomatoes - Soak the sun dried tomatoes in filtered water for about
½ cup date paste (p. 155) 30 minutes, drain and rinse.
¼ cup apple cider vinegar - Blend all ingredients together until smooth.
1 tbsp olive oil
1 tsp salt
½ tsp onion powder
pinch of ground coriander
seeds
Optional: 2 tbsp honey,

fresh basil
44
Tomato Sauce
Ingredients: - Blend the ingredients together very well

- Transfer to a frying pan and let it simmer on low-medium
500 g tomato heat for about 20 minutes
1 onion
1 clove garlic
1 tbsp fresh basil Tip: It will taste better if you remove the tomato seeds
1 tbsp olive oil
1 tsp salt
Bechamel Sauce
1 cup almond or cashew milk - Mix the ingredients together in a bowl

1 tbsp olive oil - Transfer to a frying pan and cook on medium heat for about 2
2 tsp starch minutes while stirring continuously.
pinch of salt
pinch of nutmeg
45
Guacamole
Ingredients: In a bowl, mash the avocado with the lime juice using a fork,
then add the other ingredients. Consume within 3 hours.
1 avocado
1 small tomato, diced Serving suggestion: Cut a bell pepper in half and fill it with
1 tbsp red onion, diced guacamole, or use crackers (pages 129-130) to dip!
1 tbsp olive oil
1 lime, juice only
1 tsp of salt
Optional: 1 tbsp chopped

coriander leaves, and/or 1 tbsp
thinly sliced hot chili pepper
46
71
Almond Hummus
Ingredients: This raw alternative is much easier to digest than traditional

chickpea hummus, you can also sprout the almonds for
1 cup peeled almonds additional health benefits.
(soaked overnight)
1 cup filtered water - Drain almonds and rinse well.
¼ cup olive oil - Blend everything in a food processor or high-speed
¼ cup tahina blender until smooth.
1 tsp cumin
1 tsp salt, or more Want to make it pink? Replace the water with beetroot juice!
½ tsp ground coriander seeds
2 limes, juice only
1 garlic clove
48
٧٠
Mayonnaise
or .
Ingredients: - Blend the mayo ingredients, except for a half cup of olive oil.
Use the blender on the lowest speed. You can also do it by
2 organic eggs (or ½ cup hand with a whisk, but it will require some muscle!
almond milk) - After a minute, start adding the second half very slowly,
½ cup + ½ cup light olive oil allowing the mixture to thicken over time.
1 tbsp apple cider vinegar
1 lime, juice only Don’t rush it! It could take 2-3 minutes.
1 tsp mustard
1 tsp salt
pinch of black pepper
Optional: 1 egg yolk for more

creaminess
50
Veggie Tartare
Ingredients: - Preheat the oven on 200ºC.

- Place the vegetables, whole, in the oven and roast for about
2 eggplants (or 1 large) 40 minutes – until the skin begins to blacken.
2 red peppers - Once they’re ready, and cooled, peel off the skins and
1 small beetroot remove any seeds.
- Drain the nuts and dry well.
1 cup walnuts or sunflower - Using a napkin or towel, remove any excess moisture.
seeds (soaked for 3 hours) - Place the vegetables with everything else (except for the
1 tbsp apple cider or capers and onions) in the food processor, and blend until you
balsamic vinegar reach desired smoothness.
½ lime, juice only - Dice the onions into small pieces and add along with the
1 tbsp olive oil capers into your mix.
2 tbsp mustard - Serve with pickles and parsley.
¼ cup capers
1 small red onion, diced
1 tbsp pickled cucumber Tip: it goes very well with roast potatoes!
A little bit of chilli powder
Salt and pepper, to taste
Parsley, chopped
52
Baba Ghanoush
Ingredients: - Grill the eggplants until the skin is charred.

- Set aside to cool down.
2 medium eggplants* - Once it’s cooled, remove the skin and blend
¼ cup tahina with all the other ingredients.
2 tbsp olive oil
1 lemon, juice
1 garlic clove
1 tbsp vinegar
1 tsp cumin
Salt and pepper to taste
* You can replace the

eggplant with 2 cups of
steamed or boiled zucchini.
54
٢٠
Caesar Salad
Ingredients: This simple salad is so delicious it would make anyone eat

lettuce! In fact, lettuce is a great source of calcium, iron and
1 head of lettuce many vitamins.
½ portion Caesar dressing
Optional: raw spinach or kale, - Drain cashews and rinse well.
fresh dill, croutons made - Blend all together in a high speed blender until smooth.
from toast (p. 123-124)
Caesar dressing: *For an oil-free version, substitute the oil for 2 tbsp sunflower
½ cup cashews seeds
(soaked for at least 3 hours)
½ cup water
2 tbsp olive oil*
1 clove garlic
2 limes, juice only
1 tsp salt
1 pinch of black pepper
Optional: 1 pinch of seaweed
flakes
Serves 2
56
87
Broccoli Almond Salad
Ingredients: This salad is packed with iron, calcium, protein and vitamins.
It’s great for athletes!
1 small head of lettuce
2 cups cooked broccoli To make the perfect broccoli:
¼ cup almond halves
¼ cup dried cranberries or - First boil some water.
goji berries - Cut your broccoli into small pieces and add it to the
boiling water.
Dressing: - Cook for exactly 7 minutes.
Mayo (page 50) or
Caesar sauce (page 56)
Serves 2
58
٨٦
Mango Quinoa Salad
Ingredients: Quinoa is a great source of protein and it is technically a seed,

not a grain, so it is much easier to digest. Mangoes contain
3 cups cooked quinoa* many vitamins and omega-3, so the combination with rich
1 cup mango, diced (hindi or herbs and quinoa makes this salad is a great nutritional boost
balady types) for your entire system!
1 green onion, chopped
2 cucumbers, diced Note: In the winter, you can replace mango with physalis,
2 tbsp mint leaves, thinly strawberries, avocado or broccoli.
chopped
2 tbsp basil leaves, thinly
chopped
2 tbsp olive oil
1 lime, juice only
1 tsp salt
Optional: fresh coriander, chili

powder
*Before cooking the quinoa,

make sure you soak it for at
least an hour.
Serves 2-4
60
٩٢
Sweet Potato Salad
Ingredients: On the sweeter side, this salad would appeal more to those
who have a sweet tooth and don’t eat enough vegetables!
1 head of lettuce
2 steamed or roasted sweet
potatoes
2 tbsp pumpkin seeds
Optional: raw spinach or kale
Sweet Mustard Dressing:

2 tbsp extra virgin olive oil
2 tsp maple syrup, or honey
1 tsp mustard, or more
1 tsp balsamic vinegar
1 pinch of thyme
1 pinch of sage
½ tsp salt
Black pepper to taste
Serves 2
62
93
Coleslaw
or .
Ingredients: Cabbage has more vitamin C than oranges! It is great for

detoxification and disease prevention– it also makes skin
2 cups green cabbage, and hair glow!
shredded
1 cup purple cabbage, Once your vegetables are chopped, palce them in a bowl
shredded and add the mayonnaise,and mix well.
1 cup carrot, grated
Cover with plastic wrap and refrigerate for 3 hours
before serving.
Mayonnaise Sauce (page 50)
Serves 4
64
Vegan Niçoise Salad
Ingredients: Having spent most of my childhood in the South of France, the

Niçoise salad is one of my childhood staples. However, since I
1 head of lettuce dont like eating boiled eggs, I recreated my own version of the
1 steamed potato, cubed Niçoise, totally vegan.
1 ripe avocado, cubed
2 medium tomatoes, cubed This salad is perfect for those who prefer cooked food to raw
4 black or kalamata olives, food, but want to consume more greens!
halved
Optional: steamed green beans
Vinaigrette Dressing:
2 tbsp olive oil
1 tbsp mustard
1 lime, juice only
1 clove garlic
1 tsp apple cider vinegar
½ tsp salt
Optional: 1 tbsp honey, fresh
basil, fresh dill
Serves 2
65
Lentils & Peppers Salad
Ingredients: Lentils contain 18g of protein in just one cup- making it one
of the best vegan foods for kids and athletes. This salad also
1 cup cooked lentils* contains a lot of iron and vitamin C – it will leave you full and
1 red pepper energized!
1 yellow pepper
1 handful parsley
Optional: 1 small red onion
Cumin Dressing:
1 tbsp white vinegar
2 limes, juice only
1 clove garlic, pressed
1 tsp of cumin, or more
½ tsp salt
Optional: chili peppers
*You could replace the lentils

with quinoa for an equally
delicious salad.
Serves 2
66
Strawberry Avocado Orange Salad
Ingredients: This gorgeous winter salad is an incredible source of vitamin

C while being low in sugar. It’s the sweetest remedy if you’re
Mixed greens feeling down!
1 cup strawberries, halved
1 avocado, cubed
2 tbsp basil leaves
Optional: Arugula leaves
Dressing:
2 tbsp olive oil
¼ cup orange juice
½ lime, juice only
½ tsp salt
Serves 2
68
Apple Walnut Salad
Ingredients: Walnuts are a great source of omega-3 and apples contain

many essential proteins, your skin and energy levels will love
1 head of lettuce this salad!
1 apple, sliced very thin
¼ cup celery stalks, diced Tip: Once you’ve prepared the dressing, put the apple slices in
½ cup walnuts (soaked for at it, and stir well. When the apples absorb the dressing it makes
least 3 hours) the salad feel fresher!
Slices of hard cheese
(p. 146)
Simple Dressing:
½ lime, juice only
1 tsp apple cider vinegar
½ tsp salt
(be generous!)
Serves 2
70
Mango Balsamic Salad
Ingredients: This lovely late summer salad is an incredible source of vitamin

C, iron and calcium. The rich balsamic dressing will get you
1 head of lettuce addicted!
1 cup mango, cubed
¼ cup almond halves
1 small red onion, sliced
Optional: raw spinach or kale,
basil leaves
Dressing:
2 tbsp olive oil
½ lime, juice only
½ tsp salt
Serves 2
71
Strawberry Balsamic Salad
Ingredients: This lovely winter salad is an incredible source of vitamin

C, iron and calcium. The rich balsamic dressing will get you
1 head of lettuce addicted!
1 cup strawberries, halved
¼ cup almond halves All you need to do:
or pistachios Blend the dressing ingredients together until smooth.
1 small red onion, sliced
Optional: raw spinach or kale,

basil leaves
Dressing:
2 tbsp olive oil
½ cup strawberries
½ lime, juice only
½ tsp salt
Serves 2
72
١١٢
Raw Falafel Salad
Ingredients: These raw falafel balls are a great substitute to the original
ta’meya which is full of oil and made with beans that are hard
1 head of lettuce to digest. Walnuts are an excellent source of omega-3 and you
1 portion of raw falafel get your daily dose of greens with the parsley and coriander.
(see below)
1 tomato, diced Method:
1 cucumber, diced
tahina sauce (p. 36) - Drain walnuts and rinse well.
- Blend all the ingredients together in a food processor until the
Optional: Flat bread (p. 132- walnuts are completely blended and the mixture starts to form.
134) to make a salad wrap It may take a few minutes.
- Prepare a bowl with ¼ cup sesame seeds in it, they can be
Raw Falafel: raw or toasted.
1 ½ cups walnuts, - Take the dough and form small balls, and throw each ball into
soaked for 3 hours the bowl to cover it with seeds. Leave out to dry for about 1
¾ cup parsley hour before eating. Keep refrigerated up to 3 days.
¾ cup coriander
1 tbsp olive oil
1 clove garlic
1 tsp cumin
½ tsp ground coriander seeds
pinch of salt
sesame seeds
Serves 2
74
113
Beetroot Quinoa Bowl
Ingredients: High protein, sweet, fragrant, crunchy, warm... I love

this flavourful combination of winter crops! Easy to
2 cups cooked quinoa assemble, deliciously enjoyable and will leave you
1 beetroot feeling full and satisfied!
1 cup raw spinach or kale
½ portion of cashew cheese, - Boil or steam the beetroot until it becomes very tender (that’s
cubed (p. 146) when it becomes easy to slice).
2 tbsp almond halves, or - Set aside to cool down, then cut into cubes.
pistachios, pine seeds or - Combine the beetroot with the quinoa and the greens.
pumpkin seeds - Add the cheese, the dressing and some nuts or seeds.
Optional: roasted pumpkin
Dressing:
2 tbsp olive oil
1 garlic clove, pressed
½ lime, juice only
½ tsp salt
1 pinch of thyme
...or dress instead with

mayo (p. 50) or tahina (p. 36)
Serves 2
76
١١٨
Grape & Purslane Salad
Ingredients: This is a lovely fresh summer salad! I recommend growing your

own purslane because it grows easily and it is a very good
2 cups chopped purslane source of omega-3.
½ cup cheese cubes (p. 146)
½ cup grapes
Dressing:
1 tbsp apple vinegar
2 tbsp olive oil
Pinch of oregano
Salt and pepper to taste
Optional: pumpkin or
sunflower seeds
Serves 2
78
119
Summer Rolls
Ingredients: - Start by cutting your vegetables. Use a julienne slicer for the
cucumber and carrots, as it will give you the thinnest slices
5-8 rice paper sheets possible, which looks and tastes better!
1 carrot - Mix all the vegetables together with the herbs.
1 cucumber - Fill a large bowl or a pan with tap water.
½ red pepper, thinly sliced - Take a rice paper sheet and put it in the water for about
½ yellow pepper, thinly sliced 10 seconds.
1 ripe avocado, slices - Then lay it flat on a plate, and put a handful of these
about 5 mm thick ingredients (mixed) in the center.
1 tbsp mint leaves, - Fold the sides inwards and close the roll carefully – it should
thinly chopped be tight but not too tight or it will tear!
1 tbsp basil leaves,
thinly chopped Serve with peanut dip (page 32) or sweet chili sauce (page 28).
Optional: 1 lettuce leaf per roll,

sesame seeds, bean sprouts,
red cabbage
Serves 2
80
١٢٤
Chard Rolls
Use the filling of the summer rolls (p. 80) or raw falafel (p. 74)
and place it in a large Swiss chard leaf. Beetroot leaves also
work well for this but are sometimes smaller.
Serve with any dip of your choice. I recommend you put the
dip inside as a filling so that the roll holds itself well. I love
combining the raw falafel with almond hummus (p. 48)!
Cabbage Rolls
Use the filling of the summer rolls (p. 80) and place it on
large cabbage leaves. You can use either red or white
cabbage. If you like it crunchy, use raw cabbage, otherwise
steam the cabbage leaves for just 5 minutes so they can be
easier to roll, and also easier to digest.
Serve with any dip of your choice.
82
125
Main
Dishes
Sushi Maki
Ingredients: For all sushi items (for this recipe and those on the following
pages) you will need to prepare rice for sushi. It is meant to be
To prepare the rice: done with Japanese rice and seasoning, however, I like to do it
1 cup of white rice with fried Egyptian rice. You could use typically cooked brown
1 ½ cup of hot water rice instead.
1 tbsp coconut oil
pinch of salt I only present the combinations of flavours that I have devel-
oped for sushi, so if you do not know how to roll sushi, I sug-
gest you look up videos on the Internet. It’s very simple but it
requires practice!
- Wash the rice or soak it for 10 minutes before cooking.

Make sure to rinse it well.
- Place half of it in a cooking pot with the oil and stir until some
Egyptian Roll grains turn golden, it will take about 5 minutes on medium heat.
- Add the other half of the rice and water, and cook on high
2 mushrooms, cooked or raw, fire until it boils.
thinly sliced - Cover and simmer on low heat for 20-25 minutes. Before
1 date, thinly sliced turning off the heat, taste to make sure that the grains are all
½ cucumber, thinly sliced soft. This amount is enough to make 4-5 rolls.
¼ of an avocado, slices
½ cm thick When your rice is cooked and you’re ready to roll, pick one of
the following vegetable combinations for your filling. Each one
Or ... of these makes one roll.
85
California Roll Enjoy with soy sauce and pickled ginger. If you want to add a
creamy sauce, why not add some Caesar dressing or Mayo?
½ carrot, grated This is also a good replacement if you cannot consume soy.
1 tbsp Caesar sauce (p. 56) or
mayo (p. 50) Tip: To make yellow or pink rice, throw in 1 tsp turmeric or a
¼ avocado, sliced lengthwise slice of juicy beetroot into the rice pot once it’s cooked and stir.
Mix the carrots with the sauce

before adding to the roll.
Or
Tropical Roll
½ a watermelon steak (p. 114)

1 tsp grated ginger
1 tbsp basil leaves
Sushi Ura Maki
Ura Maki rolls are inside out rolls, meaning that the rice is outside and the seaweed is
inside, around the vegetables. It is actually much easier to do than it seems, you will
find plenty of videos to explain the process, but again, it comes with practice.
You will need less rice than for the regular rolls, but the same amount of filling.
I love rolling Ura Maki in toasted sesame seeds! You can also top the Ura Maki with
slices of avocado, mango, roasted peppers or watermelon (page 114).
86
133
Sweet Potato Fajitas
Ingredients: - Cut the sweet potatoes into very thin slices (3 mm).
- Fry in oil, along with garlic, ginger and onion.
200g sweet potato - Keep stirring until the onions become translucent.
1 white onion, sliced - Add the tomato, bell pepper and mushrooms.
4 garlic cloves, grated - Stir for a few minutes then add all other ingredients.
1 tbsp grated ginger - Cook for twenty minutes or until the sweet potato is tender.
2 tbsp olive or coconut oil
1 tomato, sliced Serve with Flatbread (pages 132-134) and Coriander Ginger
1 bell pepper, sliced Pesto (page 38).
1 cup mushrooms, sliced
1 orange, juice only
2 tbsp soy sauce
1 tbsp curry powder
1 tsp cumin
1 tsp paprika
1 tsp pepper
1 tsp salt
Hot chili powder to taste
Cooking Time:
Under 1 hour
Serves: 2
88
١٣٨
Vegan Shawerma Wrap
Ingredients: - Fry the onion with the garlic in coconut or olive oil. Keep
stirring occasionally.
1 medium onion, sliced - Once the onions are transparent and the peppers have
2 tomatoes softened, slice the tomato into eighths and add to the pan.
2 peppers, any colour, sliced - Stir for a minute, then add the peppers, garlic and spices.
1 cup spinach and/or kale - Stir fry for about 3 more minutes, then add the greens.
2 garlic cloves, finely chopped - As soon as the greens have softened, turn off the fire.
1 tsp salt
1 tsp paprika Wrap in bread (p. 134-132) with either Almond Hummus (p. 48)
pinch of ground coriander or Tahina sauce (p. 36)
pinch of cardamom
pinch of pepper
Fresh coriander leaves for

garnish
Optional: cucumber pickles,

mini burger balls (p. 100)
Cooking Time:
Under 1 hour
Serves: 2
90
139
Bolognese Sauce
Ingredients: - Chop the onion and carrots into very small cubes (or use a
food processor).
1 onion - Stir-fry them with olive oil for about 5 minutes, or until the
1 carrot onions become translucent.
500g tomato - Cut the tomatoes in quarters and remove the seeds.
1 cup water - Blend the tomatoes with the water and garlic for a minute,
1 clove garlic then pour the mixture onto the frying pan.
1 tbsp fresh basil - Cook over medium fire for 30 minutes. Stir occasionally.
1 tbsp olive oil
½ tsp salt - Drain and rinse the walnuts well, then blend them in a food
1 cup of walnuts processor until they turn into a gritty flour.
(soaked for 3 hours) - Add them to the sauce, along with the basil, and cook
together for another minute, stirring well.
Allergic to nuts?
You can replace them with
1 cup of cooked lentils.
Cooking Time:
Under 1 hour
Serves: 2
92
Vegetable Lasagna
Ingredients: For this recipe, preparation is key!

To save a lot of time, make sure all sauces are ready (in their
Zucchini sheets: full amounts)
1kg zucchini
2 tbsp olive oil - Preheat the oven on 180ºC.
salt and pepper - Wash the zucchini and slice lengthwise into pieces 3-5 mm
thick. Sprinkle with salt and pepper.
Tomato sauce (p. 45) - Brush an oven tray with olive oil and place the zucchini
pieces on it, and bake for 10 minutes in the upper part of the
Bechamel Sauce (p. 45) oven (or grill). You will probably have to refill the tray and
or Melting Cheese (p. 148) repeat the process, unless your oven is huge!
- Once all the zucchinis have been cooked, set aside.
Bolognese sauce (p. 92) - Keep the oven on!
Place the layers in an oven tray in this order:

Zucchini, Bolognese sauce, Zucchini, Tomato sauce,
Zucchini, Tomato sauce, Bechamel sauce.
Bake for at least 30 minutes.
Cooking Time:
1 - 2 hours
Serves: 4
94
Creamy Mushroom Noodles
Ingredients: - Drain cashews and rinse well.

- Cook the noodles as instructed on the pack.
200g rice stick noodles - Meanwhile, blend the sauce ingredients together
200g mushrooms and keep aside.
2 tbsp olive oil - Sauté the mushrooms in olive oil with garlic, thyme, and salt.
1 clove garlic - Keep stirring for about 5 minutes until the mushrooms soften.
1 tsp dried thyme - Take out half the mushrooms and reserve in a bowl, then add
1 handful parsley, chopped the cashew mixture onto the pan and simmer for 5 minutes.
pinch of salt - Add the noodles and mix everything together, then add the
reserved half of the mushrooms.
Sauce ingredients:
¼ cup cashews (soaked for at Serve and top with parsley.
least 3 hours)
1 cup water
2 tbsp olive oil
1 pinch of nutmeg
1 pinch of pepper
½ tsp salt
1 tsp starch
Cooking Time:
Under 1 hour
Serves: 2
96
١٥٤
Mushroom Risotto
Ingredients: - Fry the onion with the rice in olive oil, in a large pot on
medium heat. Keep stirring for a few minutes.
1 cup brown rice - Add the broth –or water- and bring to a boil.
1 small onion, diced - Cover the pot and let it simmer on low heat for 40 minutes.
4 cups vegan broth or water - Meanwhile, in another pan, fry the mushrooms with garlic and
2 tbsp olive oil salt in olive oil. Give them about 10 minutes until they soften.
250g mushrooms, diced - Once the 40 minutes have passed, add the mushrooms along
4 cloves garlic, chopped with the herbs. Stir occasionally for 10-15 minutes for the rice
2 tbsp olive oil to soak up the flavor of the mushroom.
1 tsp salt - Drizzle with more olive oil or cheese, and some freshly
1 tsp sage ground pepper.
1 tsp thyme
Freshly ground pepper to taste Tip: Soak the rice beforehand overnight for best results
(and shorter cooking time).
Optional: ¼ cup cashew
cheese (p. 146)
Cooking Time:
1 hour
Serves: 2-4
98
Spiced Basmati Pilaf
Ingredients: Gently fry the rice in coconut oil for 30 seconds, then add all
the spices, raisins, and water.
1 cup basmati rice Let it boil, then cover and simmer for 15 minutes.
1 tbsp coconut oil Top with more nuts, if desired.
2 tbsp raisins (or more!)
1 tsp turmeric powder
1 cinnamon stick
1 bay leaf
4 cloves
4 cardamom pods
1 tsp salt
2 cups water
Optional: 2 tbsp almond halves

and/or pistachios
Cooking Time:
Under 1 hour
Serves: 2-4
99
Beetroot Burger
Ingredients: - Throw the onions, beetroot, and garlic in a food processor

and blend until the pieces are less than 5mm thick.
250g beetroot - Fry on low-medium heat, with salt and olive oil, for 5 minutes;
1 large onion the onions should become transparent.
4 cloves garlic - Transfer to a big bowl and wait until it cools down.
2 tbsp olive oil - Meanwhile you can mix the sauce ingredients together
1 tsp salt in a bowl.
- Once it’s ready, place everything together in a big bowl and
1 ½ cup cooked quinoa or mix until you get a sticky mixture that holds itself well.
black-eyed peas - Adjust salt to taste.
½ cup rice or oat flour - Form into burger patties or small ‘’meatballs’’. You can make
¼ cup ground flax seeds any shape you like!
1 handful parsley, chopped
The patties can store in the fridge for up to 5 days, or you can
Sauce ingredients: freeze them for months.
1 tbsp mustard To cook, generously coat a pan with coconut oil and fry for 5
2 tbsp water minutes on each side.
1 tbsp dried herbs of choice
1 tsp paprika
1 tsp cacao
½ tsp pepper
½ tsp coriander Cooking Time:
pinch cinnamon Under 1 hour
pinch nutmeg Serves: 4
100
155
Mushroom Burger
Ingredients: - Throw the onions, mushrooms, and garlic in a food processor

and blend until the pieces are less than 5mm thick.
1 large onion - Fry on low-medium heat, with salt and olive oil, for 5 minutes;
200g mushrooms the onions should become transparent.
¼ cup olive oil - Transfer to a big bowl and wait until it cools down.
4 garlic cloves - Meanwhile you can mix the sauce ingredients together
2 tbsp olive oil in a bowl.
1 tsp salt - Once it’s ready, place everything together in a big bowl and
mix until you get a sticky mixture that holds itself well.
1 cup cooked lentils or - Adjust salt to taste.
black-eyed peas - Form into burger patties or small ‘’meatballs’’. You can make
1 cup oats or rice flour any shape you like!
¼ cup ground flax seeds
1 handful parsley, The patties can store in the fridge for up to 5 days, or you can
finely chopped freeze them for months.
Sauce ingredients: To cook, generously coat a pan with coconut oil and fry for 5
2 tbsp tomato paste minutes on each side.
2 tbsp water
1 tbsp soy sauce, or mustard
1 tbsp any dried herbs
1 tsp paprika Cooking Time:
½ tsp pepper Under 1 hour
½ tsp coriander Serves: 4
½ tsp cacao
pinch of cinnamon
pinch of nutmeg
102
burger photo - pizza photo
161
Pizza
Ingredients: Start by making the tomato sauce:

- Blend all ingredients except the basil then cook in a large pan
Crust: over medium fire for 5 minutes until it thickens, then add the
(choose from p. 135) basil. Set aside once it has achieved desired consistency.
Tomato sauce: - Preheat the oven at 200ºC.

500g tomatoes - Prepare two pizza crusts and spread on a baking paper
1 clove garlic sheet: the thinner, the better! They can reach about 25cm
1 tsp salt diameter each. You can use a plastic sheet on top to help
1 tsp dried oregano even it out.
2 tbsp fresh basil - Spread sauce generously, add half a cup of melting cheese
1 tbsp olive oil for each pizza and top with dried herbs. You can add any other
toppings you wish over the cheese, e.g.: sautéed mushroom,
Cheese: sautéed spinach, pineapple slices, red peppers, etc.
1 cup melting cheese - Cook for about 15 - 20 minutes.
(p. 148)
Tip: If you want to feed vegetables to a picky eater, try hiding
them under the cheese!
Cooking Time:
Under 1 hour
Serves: 2
104
١٦٠
Coconut Vegetable Curry
Ingredients: - Fry the garlic, ginger, tomato and onion to a large pan
or pot on medium heat.
4 cloves garlic, finely chopped - Keep stirring for 2 minutes, then add the vegetables*,
2 tbsp grated ginger salt and the curry powder. Stir for another minute or two.
2 medium tomatoes - Add the coconut milk and let simmer for about 10 minutes.
1 small onion - Add in the greens and sweetener, and taste to see if you
2 tbsp coconut or need to add more salt.
raw sesame oil
2 tbsp curry powder * My favourite combination is broccoli, carrot, peas and
4 cups of vegetables* mushrooms. I also like sweet potato and eggplant in curries
2 cups coconut milk but it’s better to boil them before and then add them to the rest.
1 tbsp sweetener of choice
1 tbsp fresh basil
1 handful spinach or kale Serving suggestion: Enjoy with basmati rice or noodles.
½ lime, juice only
salt to taste
Optional: 1 stalk of lemongrass

chili powder or hot peppers
Cooking Time:
Under 1 hour
Serves: 2-4
106
١٦٦
Pad Thai Noodles
Ingredients: - Cook the noodles as instructed on the pack, and set aside.
- Meanwhile, chop the vegetables into small slices and fry
200g rice stick noodles with garlic and ginger on high heat, for about 2 minutes.
2 cloves garlic You can use coconut or sesame oil.
2 tbsp grated ginger - Add the noodles and bean sprouts in, then the soy sauce
2 tbsp coconut oil and date paste. Stir for another minute.
(or raw sesame oil) - Serve with crushed peanuts, lime and the toppings
1 green onion of your choice.
2 cups vegetables
of your choice* * In this recipe I love to use broccoli florets, carrots,
2 tbsp soy sauce or 1 tsp salt mushrooms and/or cabbage.
2 tbsp date paste
2 tbsp crushed peanuts
1 handful soybean sprouts
1 handful fresh coriander
1 lime
Optional toppings: hot pepper,

fresh basil, sesame seeds,
1 fried egg
Cooking Time:
Under 1 hour
Serves: 2
108
photo noodles - photo curry
167
Potato Pie
Crust: - Blend the ingredients for the crust in a food processor.

1 ½ cup gluten-free flour mix - Prepare a cake or cupcake tray lined with baking paper,
1 cup spinach or kale and gently press the dough to create a crust.
½ cup olive or coconut oil - Make sure you leave an edge of approx. 1 cm height.
½ tsp salt - Bake for 10 minutes.
Filling: - Meanwhile, sauté the onions and leeks in olive oil with salt
1 onion, sliced and pepper, until they become translucent.
2 leeks, sliced - Mix the mash potato and milk by hand, until smooth.
1 tbsp olive oil - Add it to the pan and stir until well combined.
1 tsp salt - When the crust is ready, add this vegetable mixture
pepper to taste and return to the oven to bake for 30 minutes.
2 cups of mashed potato
1 cup any vegan milk If you want to hide more vegetables in this pie, place them
under the potato layer! Kids won’t even notice!
Optional: any vegetable

you love!
Cooking Time:
1 hour
Serves: 4
110
photo potato skins - photo watermelon steaks
177
Vegetable Quiche
Crust: - Blend the ingredients for the crust in a food processor.

1 ½ cup gluten-free flour mix - Prepare a cake or cupcake tray lined with baking paper,
1 cup spinach or kale and gently press the dough to create a crust.
½ cup olive or coconut oil - Make sure you leave an edge of approx. 1 cm height.
½ tsp salt - Bake for 10 minutes.
Filling: - Meanwhile, sauté the onions and peppers in olive oil for 5
1 tbsp olive oil minutes, or until the onions become translucent.
1 onion, diced - Whisk the eggs and milk in a bowl
1 bell pepper, diced - Add the other ingredients and the cooked vegetables. Mix
½ cup sun-dried tomato slices until you obtain a uniform mixture.
(or olives halves) - When the crust is ready, add this mixture and return to the
4 organic eggs oven to bake for 30 minutes.
1 tsp salt
pinch of pepper
pinch of oregano If you want to hide more vegetables in this quiche, kids won’t
½ cup any vegan milk even notice!
1 handful parsley, chopped
Cooking Time:
1 hour
Serves: 4
112
Loaded Potato Skins

- Boil or steam the potatoes until soft.
500g potatoes - Cut each potato in half and carefully scoop out the inside,
2 tbsp olive or coconut oil leaving a 3-4mm edge. You can reserve the inside of the
salt and pepper to taste potatoes for the pie (page 110).
- With your fingers, gently cover the potatoes with oil
½ portion Bolognese sauce and season with salt and pepper.
(p. 92) - Fill each potato with bolognese sauce, and top with
¼ portion melting cheese a spoon of melting cheese.
(p. 148) - Return to the oven and bake for about 20-25 minutes,
until the edges are golden and crispy.
Optional: 1 cup small diced
vegetables
Cooking Time:
1 hour
Serves: 2
113
Watermelon Steaks
Ingredients: - Mix all the ingredients, except the watermelon,

in a bowl or box.
4 pieces of watermelon (about - Place the watermelon pieces inside and coat well with the
2 cm thick and 10 cm long) oil-herb mixture. Try to remove any seeds you can see.
2 garlic cloves, sliced very thin - Pre-heat the oven to 150ºC and let the watermelon marinate
2 tbsp olive oil for about 30 minutes, then place on a tray in the oven.
2 tbsp rosemary - Cook for 1 hour then flip the pieces and cook for another
1 tbsp thyme 2 hours. You can eat them right away or store in the fridge
1 tbsp oregano for up to 5 days.
1 tbsp basil, dried or fresh
salt & pepper to taste Serving suggestion: Enjoy these steaks with mustard or
mushroom sauce or pepper sauce.
Optional: 2 tbsp soy sauce,
2 tsp balsamic vinegar
Cooking Time:
3-4 hours
Serves: 2
114
١٧٦
Eggplant Rolls
Ingredients: - Preheat your oven to broil.

- Start by cutting the eggplant into long slices, 1 cm thick, and
1 kg eggplant place them in a colander. Salt them generously, and rub with
¼ cup olive oil your hands to ensure an even distribution. Leave it for half
sea salt an hour, as the salt will drain all the excess moisture from the
pepper eggplant.
- Lightly coat each eggplant slice with olive oil and arrange on
1 portion Bolognese sauce an oven tray (or two!). Broil for 4 minutes on each side, or until
(p. 92) they turn slightly golden.
Optional: - Set your oven to 180ºC.

½ portion tomato sauce (p. 45) - Let the eggplant cool down, then place a tbsp. of the
Bolognese sauce in the center of each strip and roll it.
- Repeat the process for all the eggplant slices, and arrange
them in a baking tray.
- You may cover the contents of your tray with more tomato
sauce, though I find that optional.
- Bake at 180ºC for 20 minutes.
Cooking Time:
1 hour
Serves: 2
116
١٨٢
Mushroom Gravy
Ingredients: - Stir-fry the onions in 2 tbsp of oil, until the‫ غ‬turn golden
(about 10-15 minutes)
250g mushrooms, sliced - Add the garlic and mushrooms, and 2 tbsp of oil, and stir for
1 large onion, thin slices about 5-10 minutes on medium fire.
1 garlic clove, thin slices - Once you see that the mushrooms are soft, add the broth,
4 tbsp coconut or olive oil soy sauce, salt, pepper and herbs.
1 cup vegetable broth - Stir well, then add the starch and milk, and let it simmer for
½ cup any vegan milk about 10 minutes.
2 tbsp soy sauce - Keep stirring in the meanwhile to ensure that the starch is
1 tsp balsamic vinegar well dissolved.
1 tsp salt, or more
1 tsp black pepper Enjoy with broccoli, potato buns (page 128) or watermelon
2 tbsp starch steaks (page 114)
pinch of sage
pinch of thyme
Cooking Time:
30 minutes
Serves: 2
118
183
Gluten-free
Breads
Review page 7 for the gluten-free flour options

Almond Flour
Ingredients: You can buy ready-made almond flour or you can make your
own. Making it at home is much cheaper and quite simple, but
Raw almonds it does take a bit of time. I suggest you make a large batch and
(1 cup, or more) keep it in a jar in the fridge or in a box in the freezer.
All you need to do is add almonds to boiling water for exactly 1

minute. Drain the almonds, let them cool and then peel them.
Leave them on the counter for a few hours to dry or use very
low heat in the oven or on the stove. Once they are dry and
have cooled down, grind them into a sand-like flour using a
grinder, food processor or a strong blender.
You may need to sieve the resulting flour to remove any larger
pieces that did not blend. You can then blend them again or
use them in salads or desserts!
Note: Be patient with the blender, it’s better to use a medium

speed for a few minutes. Avoid over-blending as it will turn
your almonds into almond butter!
Very honest tip: You can omit the peeling part! But keep in
mind that peeled almonds will give a sweeter result and a
richer texture.
121
Flax Gel
Egg Replacement
Ingredients: You can easily replace eggs in baking with this flax “egg” recipe
- it works well for cakes, cookies, crusts and waffles.
¼ cup flax seeds This method needs some preparation in advance. A quarter
2 cups of water cup of mixture creates the equivalent of 1 egg.
Note: it really only works as an egg substitute for baking,

please do not try to make an omelette with this!!
Method:
- Boil 2 cups of water.
- Add ¼ cup of whole flax seeds (equal to 4 tbsp).
- Reduce the heat to medium and keep stirring occasionally.
- After a few minutes, a white foam will begin to surface. Give
it a few seconds then turn off the stove.
- Strain the mixture through a sieve, and put the flax seeds
aside (you could add them to a smoothie!)
- Allow the liquid to cool then place it in the fridge, it stays
good for up to a week.
Tip: You can also freeze it by placing the mixture in an ice

cube tray.
122
Almond Toast

- Blend all the ingredients together either in a blender or
2 cups almond flour with a whisk. Make sure the mixture is lump-free.
(see page 121) - Bake for 45-50 min, then let it cool for at least an hour
2 tbsp starch before serving.
4 organic eggs
½ cup water, or more
¼ cup ground flax seeds
½ tsp baking soda
1 tsp baking powder
How to know if the toast is ready
Poke a knife or bamboo stick in the

center, and if it comes out clean,
then it is ready!
‫؟‬
123
Zucchini Toast

- Mix the flour together with the flax, baking soda and powder.
1 ½ cup gluten-free flour mix - In a blender, blend the zucchini with the eggs and oil.
2 organic eggs* - Combine everything in a bowl and mix well, then transfer
250g zucchini to a toast tray and bake for 35-45 minutes.
¼ cup olive oil
1 tsp baking powder
½ tsp baking soda Tip: Use a spoon to gently wet the surface of the dough, it will
prevent cracking.
* or ½ cup flax gel (p. 122)
How to know if the toast is ready

then it is ready!
‫؟‬
124
197
Zucchini Buns

- Mix the flour together with the baking soda and powder.
1 ½ cup gluten free flour mix - In a blender, separately blend the zucchini with water – do
2 tbsp ground psyllium husks* NOT add more water, you will need a strong blender for this.
1 tsp baking powder - Combine everything in a bowl and mix well, the dough will
½ tsp baking soda be quite thick.
- Let it sit for 10 minutes to get even thicker.
½ cup water - Oil your hands and form 4-5 balls of dough, and place them
250g zucchini on an oven tray lined with baking paper.
- Bake for 40 minutes.
* Psyllium husks are sold as a
supplement, and can easily be
ordered online from abroad.
126
١٩٦
Potato Burger Buns
Ingredients: I find this to be a fun way of eating your potatoes with a burger,
while omitting the bread completely. You will feel much lighter!
For 1 burger:
- Peel the potato and wash well under cold water
1 medium potato - Grate the potato.
2 tbsp coconut oil - Add salt and pepper, mix well, then separate the potato
pinch of salt and pepper slices into two piles.
- Heat a pan on medium fire and fry the potatoes in oil,
creating a pancake shape, flat and round.
- Fry for a few minutes on each side, until golden and
crispy on the edges.
Tip: Using a wooden spoon or spatula, press down on the

potato slices while they cook, to allow them to stick to each
other well – you don’t want them to fall apart!
128
Crackers

- Mix all ingredients together in a bowl until well combined.
1 cup gluten-free flour mix - Spread onto a baking paper sheet, on an oven tray.
¼ cup water - Try to make it as thin as possible using a rolling pin.
2 tbsp olive oil - With a knife, make a soft cut (you can make squares or
pinch of salt triangles) then bake for 30 minutes.
Optional: any dried herbs,

cumin, sesame seeds,
fennel seeds
129
Seed Crackers

- Mix all ingredients together in a food processor
100g zucchini, tomato, or carrot until well combined.
¼ cup ground flax seeds - Spread onto a baking paper sheet, on an oven tray.
½ cup pumpkin seeds - Try to make it as thin as possible using a rolling pin.
¾ cup water - Bake for an hour, then take it out, flip upside down and
1 tbsp olive oil remove the baking paper.
pinch of salt - With a knife, make a soft cut (you can make squares or
triangles) then return to the oven and bake for another hour.
Optional: any dried herbs,
cumin, sesame seeds,
fennel seeds
130
207
Indian Flatbread
Ingredients: - Soak the lentils and rice together overnight, in tap

or filtered water.
For 6 flat breads: - The next day, drain and rinse them, and blend with
1 cup of water* to make a thick batter. You may add
½ cup lentils, brown or orange some salt, pepper, garlic, or any herbs and spices.
½ cup rice, brown or white - Heat a non-stick pan and apply a few drops of oil, and cook
thin crepes for about 2 minutes each, flipping halfway through.
For softer bread that is easier You will need to apply some more oil between each batch.
to roll, for wraps, use white rice - If you want a crispy bread, let it cook for longer on low heat
with orange lentils. until the edges become crispy and golden brown.
OR * Or any vegan milk for a tastier bread.
½ cup rice, brown or white

½ cup quinoa
132
٢٠٦
Quick & Easy Wraps
Ingredients: - Whisk the flour and milk together well in a bowl - or blender.
- Heat a non-stick pan and add in 3 large spoonfuls of the
For 6 flat breads: batter, to create a large thin round. Try to make it as thin as
possible!
1 cup any gluten-free flour mix - Cook for about a minute on each side, it has to be soft so that
1 ¼ cup any vegan milk* it will be easy to wrap.
Pinch of salt & pepper
Note: if you are using eggs, it will only require 30 seconds on
*If you don’t have milk you can each side.
use 1 cup of water and 1 egg
Green Wraps
1 cup gluten-free flour - Blend all ingredients until you obtain a smooth mixture.
1 cup any vegan milk* - Heat a non-stick pan and add in 3 large spoonfuls of the
½ cup spinach or parsley batter, to create a large thin round.
Pinch of salt & pepper - Cook for about a minute on each side, it has to be soft so that
1 tsp lemon juice it will be easy to wrap.
*If you don’t have milk you can Note: if you are using eggs, it will only require 30 seconds on
use ¾ cup water and 1 egg each side.
134
Simple Pizza Dough
Ingredients: Mix all ingredients together in a bowl until well combined.
1 ½ cup gluten free flour mix Note: The dough should be very easy to shape with your
½ - ¾ cup water hands. If it is sticky, you will need to add more flour.
1 tbsp ground flax seeds
1 tbsp olive oil
pinch of salt
pinch of thyme
Oats & Zucchini Pizza Dough
250g zucchini Blend all the ingredients together in a food processor

1 ½ cup oat flour until it forms a ball of firm dough.
1 tbsp olive oil
1 tbsp starch (tapioca or potato) You need to bake the crust first on its own, once you have
pinch of salt spread it out on a baking sheet of paper. Bake for five minutes
pinch of thyme on 200ºC; then take it out and add the toppings, and bake
again (see page 104).
136
Alternatives
to Dairy
Almond Milk
Soak 1 cup almonds in tap or filtered water, for at least 5 hours.

Drain and rinse almonds well, then blend with 3 cups of filtered water in a strong blender. You will
obtain a white liquid with lots of almond particles floating in it – you’ll want to remove them!
To strain the milk, you can use a cheesecloth or towel (or even an old shirt!). The easiest way
to do that is to place your fabric on a sieve over a big bowl. Help it strain faster using a spoon.
It all should be ready in less than 10 minutes!
Tip: Don’t throw away the almond pulp! It can be dried and used in granola (page 178).
How? Place the almond pulp on an oven tray, spreading it well over the whole surface. You can
either place it in front of a fan and let it dry out in 4 hours, or put in the oven on the lowest setting
(less than 100ºC) with the door open, which takes about 2 hours.
If using the oven method, make sure the almond doesn’t actually roast, just dry up.
Cashew Milk
You can use the same process as for the almond milk (above recipe) or, if you have a strong
blender, you can simply blend the cashews until they completely dissolve in the water and you
end up with a deliciously thicker milk.
In my opinion, cashew milk is the best milk for coffee, especially iced coffee.
137
219
Coconut Milk
Soak 2 cups grated coconut in 4 cups of warm water, wait

at least 10 minutes. Then pour the contents through a juicer,
or blend and then sieve through a cheesecloth or towel.
For cooking purposes, only use 2 cups of water (the milk

will be thicker and more suitable for curries and ice creams.)
Don’t throw away the coconut pulp! It can be dried and

ground to make delicious desserts.
Seed Milk
This recipe does not require soaking so it is much faster

and also the cheapest of all milk options.
Blend 1 cup of sesame or pumpkin seeds with 3 cups of

water, then sieve through a cheesecloth or towel.
139
٢١٨
Golden Milk
Ingredients: Heat all the ingredients in a pot on low fire. If you wish to
sweeten it, you can add some honey or maple syrup at the
1 cup coconut milk end.
(or other kind*)
1 tsp turmeric powder *If you are using another type of milk, simply add 1 tbsp of
pinch of black pepper coconut oil
pinch of cinnamon
Optional: ¼ tsp vanilla,

1 cardamom pod,
1 tsp grated fresh ginger
Quick Yoghurt
2 cups cashew or almond milk - Blend all ingredients, except the lime juice, until completely
¼ cup of starch mixed, then transfer to a frying pan.
1 tbsp coconut oil - Cook on low heat for 5 minutes and stir regularly.
pinch of salt - Add the lime juice.
1 lime, juice only - Keep stirring until you achieve the desired thickness.
Optional: ½ cup cashews, - Store in the fridge for up to a week.
soaked for at least 3 hours
141
Yoghurt

- Blend all ingredients in a blender until smooth.
1 cup cashews (soaked for at - You will have to dry the mixture for it to be thicker. Use the
least 8 hours) method described on page 8 to strain. Leave it for 4 hours.
1 cup water
1 tbsp coconut oil
1 lime, juice only
1 tsp salt
Labnah
Same recipe and process as the yoghurt recipe, but leave it

to thicken overnight or for 8 hours.
To serve, drizzle with olive oil and sprinkle with Middle

Eastern zaa’tar. You may need to add more lime and adjust
salt to taste. This recipe is delicious flatbread (page 132)!
142
227
Creamy Cashew Cheese
Ingredients: This recipe takes 2 days for you to get a perfect cheese.
Don’t be discouraged! It takes time but very little effort,
1 cup cashews* (soaked all you have to do is wait!
for 3 hours)
½ cup water - Drain cashews and rinse well.
2 tbsp olive oil - Blend all the ingredients together, adding a little bit more
1 tsp salt water if necessary. You will have to dry the mixture for it to
1 tbsp dried herbs (oregano, be thicker. Use the method described on page 8 to strain.
basil, thyme, or a mix) - Leave it outside on the counter for 24 hours, and then
move it to the fridge for another 24 hours.
Optional: 1 clove garlic, 1 tbsp
nutritional yeast
* You can use peeled almonds

instead of cashews, only for
this recipe.
To make shapes:
After the 48 hours have passed, use
a mold and baking paper to create the shape you want. It
should keep its shape very easily. Then use a fan to allow
it to dry and create a hard crust –it should take 2 hours.
144
٢٢٦
Hard Cashew Cheese
Ingredients: This is another method to make vegan cheese using a food

processor. The result is not as creamy (it’s more similar to
2 cups cashews (soaked hummus) but it does save a lot of time.
for 3 hours)
¼ cup olive oil - Drain the nuts and rinse well.
1 tsp salt, or more - Prepare a baking paper sheet inside a bowl or box.
1 lime, juice only - Keep blending the ingredients together in a food processor
1 tbsp dried herbs (oregano, until very smooth, then transfer onto a baking sheet.
basil, thyme, or a mix) - Fold it to create the shape you want (round or square) by
hand, or by using a mold.
Optional: 1 garlic clove, - Refrigerate for at least 4 hours before eating.
1 tbsp nutritional yeast,
1 tbsp coconut oil Tip: adding some coconut oil makes the cheese extra firm!
For a harder cheese:

If you want something similar to parmesan, take your cheese
out of the fridge, spread it out over a baking sheet on your
countertop and leave it to dry in front of a fan overnight.
146
Melting Cheese
Ingredients: This recipe takes even less time but gives you a completely
different result! This cheese can be used for pizza and other
1 cup cashews (soaked oven dishes or as a dip.
for 3 hours)
2 cups water - Drain cashews and rinse well.
¼ cup olive oil - Blend all ingredients together until completely mixed, then
1 tsp salt transfer to a frying pan.
1 tbsp of starch (tapioca, rice - Cook on medium heat for 5 minutes while stirring constantly.
or other) You will notice that it begins to thicken… this is how you get
a cheesy texture!
Optional: 1 tbsp nutritional
yeast, 1 tbsp dried herbs, 1 tsp
paprika, 1 tsp cumin (if you
add all of these, you will get a
perfect cheese dip for nachos!)
148
Sweets
Cashew Cream

- Blend everything together until smooth, it may take some
1 cup cashews (soaked time, be patient! Refrigerate for at least 2 hours before using.
for 3 hours)
¼ cup date paste, honey or Tip: To make it colourful, blend with either 1 tsp of turmeric for
maple syrup yellow or 1 tbsp beetroot for pink (grated or juiced).
¼ cup water
Optional: ½ lime, vanilla,

2 tbsp cacao powder, 1 tbsp
cacao butter or coconut oil
Peanut Cream
¼ cup honey, maple syrup or - Blend together using a hand mixer on high speed, for about 2
date paste minutes. Refrigerate for at least 30 minutes before using.
1 cup peanut butter
Optional: ½ tsp vanilla, 2 tbsp

cacao powder
151
Pistachio Cream
Ingredients: - Drain the nuts and rinse well.

- Blend all the ingredients together until very smooth. You may
1/ cup cashews (soaked
3 need to add water but no more than 2 tbsp.
for 3 hours) - Refrigerate for at least 2 hours before using.
2/ cup raw pistachios,
3
(soaked for 1 hour) If you freeze this icing it becomes like ice cream!
¼ cup honey, maple syrup or
date paste
1/ cup water
3
Chocolate Hazelnut Spread
2/ cup cashews (soaked

3 - Drain nuts and rinse well.
for 3 hours) - Simply blend until you get a smooth consistency.
1/ cup hazelnuts (soaked
3
for 3 hours) If you freeze this, it becomes like ice cream!
¼ cup honey or maple syrup
1 tbsp cacao powder, or more
½ cup water
pinch of salt
152
Coconut Icing
Ingredients: - Place the coconut shreds in a food processor and keep

blending until they turn into a creamy mixture. First it will
¼ cup honey, maple syrup or seem like nothing is happening, but after a few minutes,
date paste they coconut pieces will turn into a liquid!
3 cups coconut shreds (or 1 - Give it at least 5 minutes (it may take longer in the winter).
cup coconut butter) - Then, once liquid, add the sweetener, and blend for a
few seconds.
Optional: ½ tsp vanilla - Refrigerate for at least 1 hour before using.
Coconut Whipped Cream
2 cups coconut shreds - Blend the coconut and water until the mixture becomes
2 cups water smooth. You will need a strong blender for this!
- Strain it using a towel or cheesecloth and refrigerate in a
Optional: pinch of salt, honey closed container.
or maple syrup - The following day, you will notice that the mixture has
separated into two phases: one thick white cream at the top
and some water at the bottom. Carefully scoop out the white
cream and discard the water.
- Place the cream in a bowl and whip using a hand blender
until it reaches the desired consistency.
153
Easy Chocolate Sauce
Ingredients: - Simply blend the cacao powder with the date paste,
depending on how dark you like it. You can do it by hand
1 cup date paste (p. 155) or in the blender.
2-4 tbsp cacao powder - Keep in an open container in the fridge for up to 5 days.
Optional: 1 tbsp coconut oil or

cacao butter
Tahina Date Spread
½ cup date paste (p. 155) Mix the date paste with tahina in a bowl.
½ cup tahina I like to use a ratio of 1:1 however you can add more tahina if
you don’t like it to be too sweet.
Optional: cinnamon, cacao
powder, vanilla, coffee It’s perfect to spread on toast, or use in raw desserts!
Tip: you can do the same for nut butters if you want a quick snack.
154
Date Paste
Ingredients: Simply soak the dates in water, for at least 1 hour, then blend!
Keep in a jar, with the lid open for 5-7 days in the fridge.
1 cup of dates (150g) The longer you leave the dates to soak, the better - as
1 cup of water the dates will get softer over time.
Date paste can be used to sweeten milk, smoothies, and can

be used to make 4 -ingredient raw desserts… You will be
seeing it a lot in this book!
Chia Jam
3 cups of fruit, diced or sliced - Cook the fruit in a pan, on medium heat for about
¼ cup honey or maple syrup 15-20 minutes or until it starts to soften.
2 tbsp chia seeds - Add some water at the start to avoid sticking.
½ lime, juice only - Mash using a potato masher until you get the desired
consistency.
Optional: vanilla, cinnamon - Add in the honey, lime juice and chia seeds, stir well and
orange zest leave it for 5 minutes to allow it to thicken.
- Once the mixture has cooled down, place in a jar
and store in the fridge for up to 5 days.
155
٢٤٦
247
Chocolate Milkshake
Ingredients: Soak the dates in the almond milk in the fridge for at least 30
minutes. Blend well until the dates are completely dissolved.
1 ½ cup cold milk (almond or
cashew milk work best) Simply heat this drink on low fire to obtain a delicious hot
2 tbsp cacao chocolate! Stop cooking before it boils.
60g dates
4 ice cubes Serving suggestion:
Add cashew cream (page 151) and top with chocolate
Optional: vanilla, 1 tbsp peanut sauce (page 154)
butter or nut butter or tahina,
1 shot of coffee, or make it thick
with ½ cup cashews or walnuts
(pre-soaked for 3 hours)
Coffee Milkshake
1 cup cold-brew coffee* Soak the dates in the almond milk in the fridge for at least 30
60g dates, or more minutes. Blend well until the dates are completely dissolved.
½ cup any vegan milk
1 tbsp coconut oil *To prepare the cold-brew coffee, simply place 2 tbsp of ground
4-5 ice cubes coffee in 1 cup of water. Stir well and keep in a jar, closed for
about 2 days. It can stay up to a week in the fridge.
Optional: vanilla, 1 tbsp peanut
butter or nut butter
158
٢٥٢
Banana Milkshake
Ingredients: Blend until smooth!
300g bananas You can also turn these milkshakes into ice cream sticks, by
½ cup any vegan milk freezing them in popsicle molds overnight.
4 ice cubes
¼ tsp vanilla
Optional: 1 tsp cinnamon,

1 tbsp peanut or almond butter,
1 raw organic egg, turmeric
Green Milkshake
300g bananas This milkshake is a great way of consuming greens without

1 cup spinach (raw or tasting them! I prefer to use almond or cashew milk in this recipe.
steamed)*
½ cup milk (any kind) Blend until smooth!
1 date or 1 tbsp honey
4 ice cubes *You may use lightly steamed spinach if you can’t tolerate it
¼ tsp vanilla raw. In that case, you may steam 1 cup, though it will yield a
much smaller amount.
160
253
Beetroot Milkshake
Ingredients: Soak the dates in the milk in the fridge for at least 30 minutes.
Blend well until the dates are completely dissolved.
1 medium beetroot (boiled
or steamed) This smoothie is a great source of iron!
60g dates
1 cup any vegan milk You can also turn these milkshakes into ice cream sticks,
4 ice cubes by freezing them in popsicle molds overnight.
¼ tsp vanilla
Optional: 1 tbsp peanut or

almond butter or tahina,
cacao powder
Pumpkin Milkshake
1 cup pumpkin (boiled Soak the dates in the milk in the fridge for at least 30 minutes.
or steamed) Blend well until the dates are completely dissolved.
¼ cup walnuts, soaked
1 cup any vegan milk This smoothie is a great source of vitamin A!
60g dates
4 ice cubes You can also turn these milkshakes into ice cream sticks,
¼ tsp vanilla by freezing them in popsicle molds overnight.
1 tsp cinnamon
Optional: fresh grated ginger,

cloves, nutmeg powder
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Spiced Mango Smoothie
Ingredients: Blend until smooth!
1 medium mango, cubed You can also turn all smoothies into ice cream sticks, by
½ cup coconut milk freezing them in popsicle molds overnight.
1 tsp turmeric powder
1 tbsp fresh grated ginger
4-5 ice cubes* * Note: for a thicker smoothie, replace the ice cubes with slices
of frozen banana!
Herbed Kiwi Smoothie
2 medium bananas Blend until smooth!

2 kiwis
1 tbsp fresh basil or mint leaves You can also turn all smoothies into ice cream sticks, by
½ cup orange juice freezing them in popsicle molds overnight.
4-5 ice cubes*
Optional: ½ an avocado * Note: for a thicker smoothie, replace the ice cubes with slices
of frozen banana!
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The Sporty Smoothie
Ingredients: This smoothie is great nourishment after a work-out because it

is high in protein and minerals, and promotes muscle recovery.
2 medium bananas I personally love it with frozen bananas and vanilla-flavored
2 dates protein powder.
1 tsp turmeric
1 scoop protein powder Tip: if you don’t have cacao powder you can break a bar of
¼ cup walnuts, soaked in water dark chocolate and add it instead!
for 3 hours
1 cup any vegan milk *Note: for a thicker smoothie, replace the ice cubes with slices
4-5 ice cubes* of frozen banana!
1 tbsp cinnamon powder or
2 tbsp cacao powder
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79
Chocolate Cookie Bars

- Prepare the crust first by mixing the ingredients together in
Crust: a bowl then place in a toast tray, lined with a baking sheet.
1 cup gluten-free flour mix - Bake for 10 minutes.
¼ cup coconut oil - Meanwhile, mix the chocolate layer ingredients together in
a bowl and add them over the oats.
Chocolate Layer: - Freeze for 30 minutes, then cut into the desired shape
¼ cup cacao powder and store in the fridge.
¼ cup coconut oil or melted
cacao butter
1 cup of date paste (p. 155)
pinch of salt
1 tsp vanilla
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Peanut Butter Chocolate Cups
Ingredients: - Mix the ingredients for the peanut filling in a bowl,

and the ingredients for the chocolate crust in another bowl.
Peanut Filling: - Mix very very well!
½ cup peanut butter - You can now prepare your cups by filling cupcake liners with
1 tbsp coconut oil both mixes. You can make layers like:
(or melted cacao butter) chocolate-peanut-chocolate so that the peanut is ‘inside’ or
2 tbsp honey or maple syrup peanut-chocolate-peanut.
¼ tsp tsp vanilla - Freeze for 10 minutes every time you apply a layer.
- Freeze for at least 1 hour before eating, and you can also
Chocolate Crust*: keep them in the fridge.
¼ cup cacao powder
¼ cup coconut oil or melted
cacao butter
2 tbsp honey or maple syrup
*You can use a dark chocolate

bar instead. Melt 100g in a
bain-marie or in the sun.
Allergic to peanuts?
Use almond butter or tahina instead!
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Banana Ice Cream
Ingredients: - Peel and slice the bananas into pieces less than 1 cm thick.
- Place them in a container in the freezer for at least 8 hours.
250g bananas - Blend with the milk until you get a thick consistency.
½ cup any vegan milk - Serve right away!
Optional: 1 tbsp nut butter,

½ cup frozen berries،
1 tsp cinnamon
Coconut Ice Cream
2 cups cashews (soaked - Drain and rinse the cashews.

for 3 hours - Blend all the ingredients together in a blender until smooth.
2 cups heavy coconut milk - Freeze for at least 4 hours before serving.
pinch of salt Tip: Place the ice cream mixture in an ice cube tray, and let it
freeze. When you’re ready to eat it, blend the frozen cubes in a
Optional: ¼ cup cacao powder, food processor - this yields the best texture!
1 tsp cinnamon, 1 tbsp peanut
butter, 1 shot of coffee, vanilla
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Ice Cream Bars
Ingredients: - Line a cake tray with a sheet of baking paper.

- In a food processor, blend the sweet layer ingredients until
Sweet Layer: very smooth, you can add up to ½ cup of water if needed.
1 cup almond and/or - Spread the mixture evenly on the tray.
coconut flour
150 g dates - Drain cashews and rinse well.
pinch of salt - Blend the cream layer ingredients and apply on top of the
other layer.
Cream Layer: - Freeze for at least 8 hours (or overnight).
1 cup cashews (soaked for at
least 3 hours) - Once it’s ready, prepare the chocolate crust by mixing all
½ cup any vegan milk or water ingredients in a bowl with a spoon, for about a minute.
2 tbsp honey or maple syrup Make sure the coconut oil is liquid.
1 tbsp coconut oil - Take out the tray from the freezer and cut slices about 2 cm
½ tsp vanilla wide. You can make any shape you want - bars or squares
are the easiest.
Chocolate Crust: - Dip each slice in the chocolate mixture and cover it on all
½ cup cacao powder sides, using a fork to flip it. Place it back on the baking sheet.
½ cup coconut oil or - Do this for every slice and keep them in the fridge -they will
melted cacao butter stay good for 3-5 days.
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Seed Balls
Ingredients: This recipe is perfect for those of you who do not eat nuts or
grains – however if you do not have food allergies you can
200 g dates replace a portion of the seeds with any nuts of your choice.
¼ cup ground flaxseed
¼ cup sesame seeds - Chop the dates and place them in the food processor with
¼ cup pumpkin seeds the water.
¼ cup sunflower seeds - Blend for a minute until the dates have started to blend.
¼ cup water - In a bowl, combine all the seeds and mix well.
- Add in the dates and mix well until you get a uniform dough.
Optional: 1 tsp vanilla, - Roll into balls and cover with more seeds (sesame or chia
1 tbsp cinnamon work best).
Store in the fridge for up to a week.
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Granola
Ingredients: - Prepare a baking sheet on an oven tray and preheat the

oven on 180ºC.
1 cup oats - Mix all ingredients together in a bowl until they start to stick
½ cup nuts (or more oats) together.
½ cup seeds of choice - Spread the mixture out on the oven tray - try to flatten it to
¼ cup ground flaxseed 1cm height.
¼ cup molasses, honey - Bake for 20 minutes or more, until the oats become crispy.
or maple syrup - Once it has cooled down, cut into shapes and store in a box
2 tbsp date paste (p. 155) outside the fridge.
2 tbsp coconut oil
Serving suggestion: Break in into small pieces and enjoy it as
Optional: 1 tbsp cinnamon, a cereal bowl for breakfast with any vegan milk!
1 cup sliced dried fruit,
dark chocolate
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Quinoa Chocolate Balls
Ingredients: - Throw everything in a food processor and blend until smooth.

It should have a sticky dough like consistency.
1 cup cooked quinoa - Roll out the dough into equal sized balls with your hands.
¼ cup cacao powder - Cover the balls in chia seeds, either by rolling them on a large
½ cup sunflower seeds tray or by hand.
150g soft dates
2 tbsp chia seeds They keep well in the fridge for 4-5 days.
+ 2 tbsp for rolling
pinch of salt
Optional: 1 tbsp tahina

or any nut butter
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Tiramisu
Ingredients: - Place all ingredients for the crust in a strong food processor
and grind until it forms a ball of homogenous mixture.
Crust: - Place the contents in individual cups or cupcake holders,
1 cup almond flour creating an even first layer. Leave it on the counter, and move
150g soft dates on to make the filling!
¼ cup cacao powder - Blend all ingredients for the filling together until smooth.
2 tbsp strong coffee or - Add that mixture in to the cups, make sure to evenly distribute
espresso or cold-brew it. I recommend 4-5 small portions.
1 tbsp coconut oil - Freeze for at least 4 hours.
pinch of salt - Move to the fridge about 1 hour before eating.
- Gently dust with cacao powder right before serving, you can
Filling: place 1 or 2 tbsp in a mesh strainer and shake it gently over
2 cups cashews, soaked for at your tiramisu! :)
least 3 hours
½ cup maple syrup or honey
2 tbsp coconut oil
½ tsp vanilla
pinch of sea salt
yeast
Garnish: Cacao powder
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Chocolate Mousse
Ingredients: - Melt the chocolate bar in a bain-marie; or if the weather is hot

enough you can melt it in a bowl, in the sun.
6 raw organic eggs - Separate egg whites and yolks into two large bowls. Ideally
100g dark chocolate bar the bowl with the egg whites should be cold, so I like to put it in
(minimum cacao content 70%) the freezer for a few minutes before starting.
¼ cup raw honey - Whisk the egg whites with the lime juice for 3 minutes until
½ lime, juice only the whites have become fluffy and thick.
pinch of sea salt - In the other bowl, whisk the egg yolks, melted chocolate and
honey. The result should be smooth but thick, you do not want
clumps in there.
- Using a spatula, carefully fold the egg whites little by little into
the chocolate mixture. Take your time here – maybe 3 minutes
to incorporate them slowly.
- Then simply cover with plastic wrap and refrigerate for 4
hours before serving!
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Chocolate Mousse Cake
Ingredients: For the crust:

- Place all three ingredients in a food processor and keep
Crust: blending until a dough is formed. If you need to add water,
1 cup almond flour don’t add more than ¼ cup.
150g dates - Once you have your dough, use your hands to flatten it on
¼ cup cacao powder your cake tray creating a short side edge (1 cm maximum).
Mousse layer: For the filling:

Either use the recipe - Drain cashews and rinse well.
from the previous page... - Blend all ingredients in a blender until smooth & creamy.
- When your mousse layer is ready, pour it into the cake pan
Or make a vegan mousse: and freeze for 4 hours minimum.
1 cup cashews (soaked - Move to the fridge one hour before eating.
for 3 hours)
150g dates, soaked in ¾ cup
filtered water
¾ cup fresh coconut milk*
¼ cup cacao powder
pinch of salt
Optional: 1 tsp vanilla
*You could also use another

milk instead but you will need
to add 1 tbsp coconut oil.
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Coconut Cake
Ingredients: Not everything I make is with cashews! This delicious raw cake
is suitable for people who have a nut allergy because coconuts
Crust: are technically seeds, not nuts.
1 cup shredded coconut
150g dates - In a food processor, blend the coconut shreds with the dates
2 tbsp water until you get a soft and firm dough.Your crust is now ready!
- Spread the dough on a silicon or lined cake tray.
Filling: - In a food processor or strong blender, blend the coconut
3 cups shredded coconut shreds alone for 3-5 minutes. First it will seem like nothing is
1 cup fresh coconut milk happening, but after a minute or two, they coconut pieces will
¼ cup honey or turn into a liquid-y butter!
maple syrup Give it time (it takes longer in the winter).
1 cup of fruit - Once your coconut “butter” is ready, place in a bowl and
1 lime, juice only set aside. Blend the remaining ingredients together until very
pinch of salt smooth and then add it to the bowl and mix well.
- You can now go ahead and place it in the cake tray and
Optional: 1 tsp vanilla, freeze for at least 4 hours.
fresh ginger
Tip: Top with fresh fruits like berries, kiwi or mango to make it
look extra special!
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Plain Cheesecake

- Mix either by hand or in a food processor until it starts to hold
Crust: together.
1 cup of almond flour - Spread the firm dough on a silicon or lined cake tray.
or 120g dates For the cream layer:
- Drain cashews and rinse well.
Cream layer: - Blend all ingredients in a food processor until smooth.
2 cups cashews (soaked You may add 1 tbsp of coconut oil or more milk if you feel
for 3 hours) that your machine is too weak.
¾ cup fresh coconut milk* - Place contents in the cake tray.
¼ cup honey or maple syrup - Freeze for 4 hours minimum.
1 lime, juice only - Move to the fridge one hour before eating.

yeast, 1 tsp vanilla

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301
Fruit Cheesecake

- Mix either by hand or in a food processor until it starts to hold
Crust: together.
1 cup of almond flour - Place in a silicon cake tray or a metal one lined with
¼ cup honey or maple syrup wax paper.
or 120g dates
Cream layer: For the cream layer:

2 cups cashews (soaked for - Drain cashews and rinse well.
3 hours) - Blend all ingredients in a food processor until smooth.
1 cup fresh or frozen fruit You may add 1 tbsp of coconut oil or more milk if you feel
¼ cup fresh coconut milk* that your machine is too weak.
¼ cup honey or maple syrup - Place in the cake tray.
1 lime, juice only - Freeze for 4 hours minimum.
- Move to the fridge one hour before eating.
yeast, 1 tsp vanilla,
Tip: Make layers! One without fruit, followed by one with fruit...
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Brownies

- Mix all the ingredients in a bowl.
1 cup gluten-free flour mix - Place batter in a cake tray lined with baking paper and bake
½ cup cacao powder for 15-20 minutes. The brownies may appear undercooked but
4 organic eggs* this is what will give a delicious gooey texture!
¼ cup coconut oil Let cool completely before eating.
¾ cup honey or maple syrup
pinch of salt
*or 1 cup flax gel (p. 122)

* or 2 tbsp chia seeds with
¾ cup water
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Date Brownies

- Mix all the ingredients, except the cacao and chia,
1 cup almond flour or in a food processor until very smooth.
cooked quinoa - Add the cacao and chia and blend for another few seconds.
2 tbsp chia seeds - Place batter in a cake tray lined with baking paper and bake
1/ cup coconut oil for 20 minutes.
3
1/ cup cacao powder
3
200 g of dates soaked in
1/ cup water
3
1 tsp baking powder
Raw Brownie Bites
1 ½ cup of almonds or - Drain nuts and rinse well.

walnuts, soaked for - Place the nuts in a food processor and blend until they break
at least 3 hours down into a flour. Then add the other ingredients and blend
¼ cup cacao until smooth.
200 g dates - Once you have a firm dough, you can roll out balls or fill a
2 tbsp honey or maple syrup rectangular pan and cut into squares. I like to cover them with
pinch of salt more cacao powder, or coconut flakes.
Optional: 2 tbsp nut butter,
1 tsp vanilla
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Pumpkin Fudge
Ingredients: - Pulse the seeds first in a food processor until gritty.

- Add the remainder of the ingredients and blend until smooth.
1 ½ cup pumpkin seeds - Prepare a box lined with baking paper, fill it in with the fudge.
½ cup maple syrup or honey - Once it’s ready and gently press on it to compress it.
- Refrigerate before serving.
Optional: ¼ cup sesame seeds,
1 tbsp cinnamon
Raw Carrot Cake
200g carrots - Drain the walnuts and rinse well.

200 g dates - Place the walnuts in a food processor and blend until they
1 ½ cup walnuts (soaked) break down into a flour.
or almond flour or coconut - Add the other ingredients and blend until smooth. You might
shreds, or a combination need to add some water, but no more than ¼ cup.
1 tsp cinnamon - Once you have a firm dough, you can fill a rectangular pan
and cut into squares.
Optional: 1 tsp vanilla, ¼ cup
raisins, ginger, turmeric Serving suggestion: Top with cashew cream (page 151)!
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Raw Black Forest Cake

- Mix either by hand or in a food processor until it starts to
Crust: hold together.
1 cup of almond flour - Spread the firm dough on a silicon or lined cake tray.
½ cup cherries
2 tbsp cacao powder For the cream layer:
¼ cup honey or maple syrup - Drain cashews and rinse well.
or 100g dates - Blend all ingredients in a food processor until smooth. You
may add 1 tbsp of coconut oil or more milk if you feel that your
Cream layer: machine is weak.
2 cups cashews (soaked for - Place contents in the cake tray.
3 hours) - Freeze for 4 hours minimum.
¾ cup fresh coconut milk* - Move to the fridge one hour before eating.
1 tsp vanilla

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Carrot Cake

- Mix the dry ingredients first – that means flour, flax, baking
1 ½ cup gluten free flour mix soda, baking powder and cinnamon.
2 organic eggs* - Chop carrots and place them in a food processor with the
1 tsp cinnamon milk, oil and sweetener until well blended (aim for a coarse
pinch nutmeg texture).
½ tsp baking soda - Add the carrots to the dry ingredients, mixing very well.
1 tsp baking powder - Bake for 25-35 minutes.
400 g carrots
¼ cup any vegan milk For cupcakes, simply place batter in 10-12 cupcake holders
¼ cup coconut oil and bake for 20-30 minutes.
½ cup molasses, or honey,
or maple syrup
Optional: ¼ cup walnuts,

¼ cup raisins
*or ½ cup flax gel (p. 122) How to know if the cake is ready

then it is ready!
‫؟‬
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Zucchini Cake
Ingredients: Don’t worry! This doesn’t taste like zucchini at all!
1 ½ cup gluten free flour mix - Preheat the oven on 180ºC.

2 organic eggs* - Chop the zucchinis and blend them with the eggs, milk,
½ tsp baking soda oil and sweetener.
1 tsp baking powder - Blend until smooth.
250 g zucchini - Mix the dry ingredients in a bowl.
½ cup any vegan milk - Mix wet and dry ingredients together.
½ cup honey or maple - Bake for 25-35 minutes.
syrup or date molasses
¼ cup coconut oil For cupcakes, simply place batter in 10-12 cupcake holders
and bake for 20-30 minutes.
How to know if the cake is ready

then it is ready!
‫؟‬
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325
Chocolate Cake

- In a bowl, blend the eggs, milk, oil and sweetener.
1 cup gluten free flour mix - Blend until smooth.
½ cup cacao powder - Mix the dry ingredients in a bowl.
2 organic eggs* - Mix wet and dry ingredients together.
½ tsp baking soda - Bake for 25-35 minutes.
1 tsp baking powder
¾ cup maple syrup or For cupcakes, simply place batter in 10-12 cupcake holders
honey or molasses and bake for 20-30 minutes.
¼ cup coconut oil

then it is ready!
‫؟‬
206
٣٢٤
Chocolate Beetroot Cake

- Chop the beetroot and blend them with the eggs, milk, oil
1 cup gluten free flour mix and sweetener.
½ cup cacao powder - Blend until smooth.
2 organic eggs* - Mix the dry ingredients in another bowl.
½ tsp baking soda - Mix wet and dry ingredients together.
1 tsp baking powder - Bake for 25-35 minutes.
250 g beetroot
½ cup maple syrup or For cupcakes, simply place batter in 10-12 cupcake holders
honey or molasses and bake for 20-30 minutes.
¼ cup coconut oil
‫؟‬

then it is ready!
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٩٨
Chocolate Lava Cakes
Ingredients: - Preheat the oven on 170° C.

- Melt the chocolate with the honey and oil in a double boiler, or
4 organic eggs in the sun!
200g dark chocolate - Mix well to remove any lumps.
¼ cup coconut oil - In a separate bowl, beat the eggs with and gently add them
½ cup honey or maple syrup into the chocolate mixture. Add in the starch and mix again.
2 tbsp starch or rice flour - Place in a cupcake tray and bake for 8 minutes.
Pinch of salt - Serve them upside down and eat immediately!
Yields 6 portions
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Banana Cake

- Chop the bananas and blend them with the eggs, milk, oil
1 ½ cup gluten free flour mix and sweetener.
2 organic eggs* - Blend until smooth.
½ tsp baking soda - Mix the dry ingredients in a bowl.
1 tsp baking powder - Mix wet and dry ingredients together.
300g bananas - Bake for 25-35 minutes.
¼ cup any vegan milk
¼ cup coconut oil For cupcakes, simply place batter in 10-12 cupcake holders
¼ cup molasses or maple and bake for 20-30 minutes.
syrup or honey
Green Banana Cake
Add 2 cups of spinach Same process as above, simply blend the spinach with the
bananas, milk, oil and sweetener.
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Chocolate Fudge Cake
Ingredients: - Preheat the oven on 170° C.

- Melt the chocolate with the honey and oil in a double boiler, or
4 organic eggs in the sun!
¼ cup coconut oil - Mix well to remove any lumps.
200g dark chocolate - In a separate bowl, beat the eggs and gently add them into
1/ cup honey or maple syrup the chocolate mixture.
3
Pinch of salt - Place in a cake tray and bake for 20 minutes.
Optional: ½ tsp baking powder
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Vanilla Sponge Cake

- In a bowl, blend the eggs, milk, oil and sweetener.
2 cups gluten-free flour mix - Blend until smooth.
1 tsp real vanilla powder (or - Mix the dry ingredients in a bowl.
liquid extract) - Mix wet and dry ingredients together.
1 tsp baking powder - Bake for 25 minutes.
½ tsp baking soda
4 organic eggs* For cupcakes, simply place batter in 10-12 cupcake holders
¼ cup coconut oil and bake for 20 minutes.
‫؟‬
½ cup honey or maple syrup
*or 1 cup flax gel (p. 122) How to know if the cake is ready

then it is ready!
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Blender Pancakes
Ingredients: These pancakes are heavier than typical wheat pancakes

however they contain a lot more protein and vitamins. Hiding
1 cup gluten free flour mix bananas or zucchini in the batter makes it a perfect for kids!
1 tsp baking powder I suggest eating these pancakes with maple syrup or raw
½ tsp baking soda honey, fresh fruit and some cashew yoghurt (pages 141-142)
1 medium banana or zucchini * for a complete meal.
1 tbsp coconut oil - Blend all ingredients in a blender until smooth.
1 tbsp maple syrup, molasses - Heat a pan on medium fire with a drizzle of oil.
or honey - Cook 1 or 2 pancakes at a time, depending on the size
of your pan.
Optional: 1 tsp vanilla, - Keep applying oil between each batch.
pinch of cinnamon
1 cup raw spinach Note: if the batter is too heavy for the blender, you can
add up to 2 tbsp of milk, but not more.
* or 2 organic eggs
Serves 2
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Waffles
Ingredients: - Pre-heat your waffle maker.

- Blend all the ingredients together either in a blender or with a
1 cup gluten-free flour mix whisk. Make sure the mixture is lump-free.
½ cup any vegan milk - Once your waffle maker is ready, cook according to the
2 tbsp coconut oil machine’s instructions!
2 tbsp molasses, honey
or maple syrup Serve with fruits, molten chocolate and/or ice cream (page
1 organic egg * 172).
1 tsp baking powder
½ tsp baking soda Tip: Coat your waffle maker with coconut oil to prevent sticking.
*or ¼ cup flax gel (p. 122)
Serves 2
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Almond Pancakes
Ingredients: - Blend all the ingredients together either in a blender or with a

whisk. Make sure the mixture is lump-free!
1 ½ cup almond flour - Heat a non-stick pan and gently cook your pancakes about 30
½ cup any vegan milk seconds on each side.
1 organic egg
½ tsp baking soda These pancakes work equally well for savory dishes as they do
1 tsp baking powder for sweet dishes! It’s also an excellent start to the day!
Optional: salt & pepper
½ cup spinach
Coconut Pancakes
1/ cup coconut flour

3 - Blend all the ingredients together either in a blender or with a
½ cup milk or water whisk. Make sure the mixture is lump-free!
3 organic eggs - Heat some oil in a non-stick pan and scoop a large spoonful
1 tsp baking powder of the batter.
½ tsp baking soda - Cook for about 2 minutes on each side, or until they become
Pinch of salt as crispy as you like.
Optional: ½ cup spinach
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Chocolate Pancakes
Ingredients: - Simply mix all ingredients together in a bowl! It’s better to

whisk or use an electric whisk to prevent any lumps.
1 cup gluten-free flour mix - Let the batter sit for 5 minutes
2 tbsp molasses, honey - Preheat a non-stick pan.
or maple syrup - Cook the pancakes for about 2 minutes, flipping halfway
1 organic egg * through. Keep applying oil between each batch.
2 tbsp cacao powder
¾ cup any vegan milk
½ tsp baking powder
¼ tsp baking soda
* or ¼ cup flax gel (p. 122)
Serves 2
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١١٦
Chocolate Almond Cookies
Ingredients: - Preheat oven on 180ºC.

- Mix all ingredients in a bowl and place in the fridge until the
¾ cup almond flour mixture hardens.
3 tbsp cacao powder - Form cookie dough balls, then bake for 10 minutes!
1/ cup maple syrup
3
2 tbsp coconut oil
2 tbsp rice flour
pinch of salt
Optional: vanilla, cinnamon,

ginger, chocolate chips
Raw Dark Chocolate Cookies
1 ½ cup almond flour - Melt the chocolate in a bain-marie or in the sun.

100 g dark chocolate - Mix all ingredients in a bowl and place in the fridge until the
3 tbsp honey or maple syrup mixture hardens.
1 tbsp coconut oil - Form cookie dough balls, and then refrigerate for 1 hour!
pinch of salt - Enjoy chilled :)
Optional: vanilla, cinnamon,
ginger, turmeric
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Tahina Cookies
Ingredients: - Preheat oven on 180ºC.

- Mix all ingredients in a bowl and place in the fridge until the
1 cup gluten free flour mix mixture hardens.
1/ cup molasses or - Form cookie dough balls, then bake for 12 minutes!
3
maple syrup
¼ cup tahina
½ tsp baking powder Tip: Dip them in molten chocolate to obtain a chocolate-crusted
1 tbsp sesame seeds cookie!
1 tbsp coconut oil
228
٣٥٦
Ginger Cookies

- Mix all ingredients together in a bowl
1 cup gluten free flour mix - Place it in the fridge for 10 minutes.
1/ cup molasses or - Once cool and firm, form into 5-10 cookies.
3
maple syrup - Bake for 10 minutes.
1 tbsp ground flax seeds
1 tbsp fresh grated ginger Tip: Dip them in molten chocolate to obtain a chocolate-crusted
¼ cup coconut oil cookie!
1 tsp baking powder
pinch of cinnamon
Optional: 1 tbsp turmeric
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357
Rice Pudding
Ingredients: White rice method:

- Wash the white rice or soak it for 10 minutes before cooking.
With white rice: Make sure to rinse it well.
½ cup white rice - Meanwhile, heat the milk in a pot.
3 cups any vegan milk - Stir the rice in, as well as any other additives,
(coconut is best) and bring to a boil.
- Turn the fire down completely and simmer uncovered for
With brown rice: about 20 minutes. You can then turn the fire off and add
½ cup brown rice your favorite sweetener, stirring it in gently.
2 cups any vegan milk - Let the rice cool down and thicken before serving.
Optional: raisins, cinnamon,

mastika, cardamom, vanilla Brown rice method:
- Soak the brown rice at least 3 hours before you start cooking.
- Drain and rinse well.
- Cook the rice in 1 ½ cup of water – once it boils, cover
and let simmer for 40 minutes.
- Add the milk and bring to a boil. As soon as it boils,
lower the fire and let it simmer for 20 minutes.
- You can then turn the fire off and add your favorite
sweetener, stirring it in gently.
- Let the rice cool down and thicken before serving.
This makes an excellent breakfast for cold mornings, and

can also be eaten without sweeteners as a savory pudding.
232
Avocado Chocolate Pudding
Ingredients: - Melt the chocolate in a bain-marie (double-boiler), or if the

weather is hot enough you can simply let it melt in the sun!
3 ripe avocadoes (about 1 cup) - Blend the avocadoes with milk and sweetener until the
¼ cup honey or maple syrup mixture is very smooth.
½ cup any vegan milk - Add the melted chocolate along with the salt and vanilla, and
100g dark chocolate blend again.
1 tbsp coconut oil - Cover and refrigerate for at least 2 hours before serving.
pinch of vanilla
pinch of salt Tip: If you freeze this pudding it becomes like ice cream!
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123
Chia Pudding
Ingredients: This pudding is a very quick and easy to make alternative to

rice pudding. Chia seeds are a great source of iron, calcium,
1 cup any vegan milk and protein.
¼ cup chia seeds
3 tbsp any liquid sweetener* - Mix the chia seeds and milk together in a bowl.
- Add the other ingredients and stir.
Optional: raisins, cinnamon, - Leave it to sit for 5 minutes then stir again.
cacao powder, vanilla, - Cover with plastic wrap and refrigerate for at least
coffee, fresh fruit 2 hours before eating.
*I prefer to use date paste here

because it makes the
pudding thicker
236
Name
• NF • GF • R •
Ingredients: Blabla
Cashews
369
Fruit Parfait
Ingredients: These delightful treats make a great breakfast or snack,

though they require a bit of preparation. They consist of three
Yoghurt Layer: layers which you can play around with and arrange to your
1 cup of cashew yoghurt preference.
(p. 141-142)
- Slice your fruits to your preference (I like them very thin
Fruit Layer: for this snack! )
1 cup of fruit - In serving glasses, or bowls, arrange the layers in the
following order:
Granola Layer: fruit ~ yoghurt ~ granola ~ yoghurt ~ fruit
1 cup of granola (p. 178)
- To finish, drizzle with honey or maple syrup.
238
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‫ال‬ ‫اﳌﻜﻮﻧﺎت‪:‬‬
‫ال‬
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3 AUDIOBOOK COLLECTIONS
6 BOOK COLLECTIONS

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Happy Belly

Over 140 plant-based recipes without

Second Edition 2019

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~:* Hello! *:~

You will have to make the oat flour yourself

A full kitchen only needs the following:

Nuts: Raw Recipe: Eggs:

Eat slowly, enjoy each bite!

Focus on your meals instead of being distracted by a conversation or television

Eat only when you’re hungry

Stop eating when you’re almost full

Share your favorite food with the people you love

Remember to breathe deeply!

Optional: thyme, ginger,

Optional: 1 cooked potato

Optional: ½ cup coconut milk,

Optional: fresh coriander

Ingredients: The kind of sweet chili sauce you find in supermarkets is

*You can replace with 1 tsp of

Ingredients: - Drain nuts and rinse well.

Optional: 1 tbsp honey or fresh

Ingredients: Mix all ingredients in a bowl until smooth.

Ingredients: A great low-fat alternative to creamy dips!

Optional: fresh basil, ½ lime,

*That is approx. 200g

Ingredients: To cook the peppers, you have two options:

This wonderfully simple dip can also be used as a sauce for

Ingredients: Mix all ingredients in a bowl until smooth.

¼ cup tahini To make yellow tahina, add 1 tsp of turmeric.

Ginger Coriander Pesto

¾ cup walnuts or cashews - Drain nuts and rinse well.

Ingredients: This is a nut-free alternative to the traditional basil pesto.

1 avocado Blend all ingredients together in a blender, until smooth.

Ingredients: Simply mix all the ingredients together in a bowl.

More lemon & salt if necessary

Ingredients: - Drain and rinse the almonds very well.

*They should be roasted or

Ingredients: This sauce is a healthy alternative to Ketchup, and is very

Optional: 2 tbsp honey,

Ingredients: - Blend the ingredients together very well

1 cup almond or cashew milk - Mix the ingredients together in a bowl

Optional: 1 tbsp chopped

Ingredients: This raw alternative is much easier to digest than traditional

Optional: 1 egg yolk for more

Ingredients: - Preheat the oven on 200ºC.

Ingredients: - Grill the eggplants until the skin is charred.

* You can replace the

Ingredients: This simple salad is so delicious it would make anyone eat

Ingredients: Quinoa is a great source of protein and it is technically a seed,

Optional: fresh coriander, chili

*Before cooking the quinoa,

Sweet Mustard Dressing:

Ingredients: Cabbage has more vitamin C than oranges! It is great for

Ingredients: Having spent most of my childhood in the South of France, the

Optional: steamed green beans

*You could replace the lentils

Ingredients: This gorgeous winter salad is an incredible source of vitamin

Ingredients: Walnuts are a great source of omega-3 and apples contain

Ingredients: This lovely late summer salad is an incredible source of vitamin

Ingredients: This lovely winter salad is an incredible source of vitamin

Optional: raw spinach or kale,

Ingredients: High protein, sweet, fragrant, crunchy, warm... I love