Chocolate Cheesecake

This cheesecake only has five ingredients and is quick and easy to make with a food processor. The dates give the topping a lovely caramel flavour and the avocado makes Continue reading →

Fairfood’s moveable feast (summer festivals)

Fairfoods are looking forward to the summer and will be out and about at various events around the country – if any of the events below are near you why Continue reading →

Fudge Balls

These are really quick to make – the ingredients just need to go in a food processor and you get a snack which you can eat at home or take Continue reading →

Raw Christmas Pudding

This recipe comes from a raw pot luck evening at Pogo Cafe. It has warm spices and zesty lemon/orange to give it a Chrismassy feel. If you’re after a regular Christmas Continue reading →

Sushi Nori

This recipe makes delicious sushi and is a great alternative to sushi made with rice. I add 2-3cm fresh ginger, it makes the sushi taste really yummy. Most nori sheets Continue reading →

Choco Coconut Cashew Balls

Chocolate Coconut Cashew Bites 4oz (115g)  cashew nuts 2oz (55g) desiccated coconut 4oz (115g) dates – soak 1 hour in cold water and drain, save the soak water 2oz (55g) Continue reading →

Lemony Sunflower and Pecan Dip

This moreish dip can be eaten as an accompaniment to salad; with vegetable sticks and tortilla chips; rolled in sushi; or spread on toast. It is very quick to make Continue reading →

Creamy Sesame Dressing

This most gorgeous salad dressing is currently our favourite. It is creamy and rich with a bit of zing and is closely based on a recipe from Everyday Raw by Continue reading →

Kim Chi

The ginger and chilli in this salad make it a spicy one: not for the faint-hearted! It is hard to stop eating once you start. Kim Chi 6oz green cabbage Continue reading →

Mango Tart

This amazing mango tart is based on a recipe by Chad Sarno from Saf. 5oz (140g) dessicated coconut 3oz (85g) cashew nuts 3 tbsp agave nectar 1 tbsp fresh lemon Continue reading →