2 cucumbers

1/2 cup celery stock

1 apple

1 handful spinach

1/2 bunch parsley

1/2 each, peeled lemon and lime

1 inch peeled ginger

Blend until smooth. Makes one serving.


1 or 2 sweet potatoes

1/4 cup chopped spring onions

1/4 cup chopped parsley

1/4 cup chopped basil

1/4 cup diced sundried tomato

1/4 cup chopped raw black olives

1 teaspoon lemon zest and juice

1 teaspoon olive oil

Salt and pepper to taste

Cut the raw sweet potato into spirals. Mix with other ingredients and let stand for 30 minutes. Makes 1 to 2 servings.


2 cups pitted dates

2 cups shredded coconut

3 ripe avocados, pitted

1 cup raw cocoa powder

1/4 to 1/2 cup agave nectar

1/4 cup coconut oil

Fresh raspberries or other raw fruit for garnish (optional)

To make the crust, mix dates and shredded coconut in a processor until they are blended. Press mixture into a pie pan.

To make the filling, put avocados, cocoa powder, agave and coconut oil in a food processor and process until smooth. Pour into the crust and spread evenly. Let chill for 20 to 30 minutes. Top with fresh raspberries or other fresh fruit. Serves 10.

Note: You must use raw cocoa powder, not the regular unsweetened kind.

Source: Joel Odhner.