250g almonds, soaked for at least 2 hours in water
750ml fresh water

This is one of my absolute favourite drinks - it's such a healthy replacement for all other types of milk, especially dairy, and it's so simple to make. Just rinse the soaked nuts, then combine them with the fresh water in a blender. Stop when the liquid is white and all the almonds seem to have been blended in thoroughly. (Tip: I always love to sip the creamy froth from the top of the just-blended mixture - it is divinely smooth and velvety.) To separate the milk from the almond meal, squeeze the mixture through some fine cloth, such as a nut milk bag, a piece of muslin or an old, clean stocking. The milk is delicious on its own, or used over cereal, etc and will keep for a day or two in the fridge. The leftover almond meal can also be used in lovely recipes - sweet or savoury.

Frozen bananas (peeled and sliced into chunks)
Carob/cacao powder

This is so gorgeously wonderful and simple - just mix the ingredients together in a food processor until smoothly whipped (this can take quite a long time) and eat immediately. 

Base:
400g mixed chopped nuts, finely ground
3tbsp sweetener (e.g. dates/agave syrup)

Filling:
1 medium pear, finely sliced

Topping:
200g raw almond butter
4tbsp agave syrup
Green grapes, sliced in half

Mix base ingredients in food mixer, flatten into dish. Cover with layer of fresh pear slices. Mix almond butter and agave syrup together, add a little water as necessary to thin until consistency is like a thick paste, spread over pear layer. Decorate with grape halves. Chill. Enjoy.
(Please be aware that this kind of cake recipe does not represent optimal food combining, as nuts and fruits/sweeteners are used together. This recipe is therefore not recommended for eating on a daily basis, but is a great way to introduce others to raw foods, or as a 'celebration' cake.)

Approx. 250g of a selection of dried fruits of your choice, e.g. dates, figs, sultanas
2 big tbs almond butter
50g of chopped nuts of your choice, e.g. walnuts, hazelnuts, pecans
100g carob/cacao powder

Throw everything in a food blender and mix until all bound together in a big sticky lump. Divide out into small balls. Often best if left to chill in fridge for a while. Extremely decadent - packed full of sugars and fats (so, not optimally food-comined) - a stodgy treat.
 

1 large or 2 small apples, cored and chopped
Small piece of peeled and chopped ginger
Water to thin to desired consistency
2 handfuls of greens (e.g. spinach, lettuce, herbs, wild greens like dandelion leaves,
rocket (US: arugula), etc)
Squeeze of lemon juice
Optional: ? an avocado - for a creamier texture

Start by blending the apples, ginger and water in a food processor. Add in the other ingredients, blend and serve.

This is a great way to get lots of greens into your day and I find the ginger and lemon together makes this a really refreshing, pleasing dish. It is also such an easy recipe - I make different variations, served with some freshly dehydrated crackers - Mmmmmm...

1 cup soaked sunflower seeds
8-10 sun-dried tomatoes
1⁄2 tbsp oil-soaked chopped garlic
Small bunch of basil

Mix all the ingredients together with a hand blender or food processor.
I really like this simple recipe in the summertime, spread on lettuce leaves or flax crackers. I often soak garlic for at least a few hours in oil before I use it, as otherwise I find it irritates my stomach.

The idea is straightforward - prepare a mixed salad (leaving out the lettuce) and fillings like hummus or guacamole, then separate off big leaves from a head of lettuce such as Romaine. Use the leaves like tortilla wraps, filling them with the other salad ingredients, dips and sprinkled seeds. Consume.

200g Chickpeas (for raw version, soak and sprout chickpeas first, then use directly in recipe. For cooked version, either sprout chickpeas or merely soak overnight, then boil for approximately 1.5 hours on a low heat). 3tbsp Tahini
Juice of half a lemon
2 cloves of garlic, chopped finely
Herb salt to taste
1tbsp olive oil (optional)
Water to thin

Blend all the ingredients in a food processor, adjusting quantities as necessary until you reach the desired consistency and flavour. Serve alongside salad, use with freshly chopped vegetables as a dip, or wrap in lettuce leaves as a filling.

Flesh of 1 ripe avocado, chopped roughly but thoroughly.
1tsp olive oil
Himalayan rock salt/Celtic sea salt to taste
Finely chopped tomatoes or cherry tomatoes

Simply mix everything together. You can also add fresh lemon juice, herbs or chopped garlic if you desire. Serve alongside salad, use with freshly chopped vegetables as a dip, or wrap in lettuce leaves as a filling.
 

Try to vary your salads to keep them interesting - here are some ideas:
-use a few types of lettuce/fresh spinach/baby leaves/different greens mixed together.
-try different types of tomato, including sun-dried.
-finely grate down vegetables such as carrot, courgette and beetroot for colour and variety.
-use yellow bell pepper for a flash of colour.
-sprinkle seeds on for a nutritious topping, e.g. sesame, ground linseed, pumpkin.
-slice in olives or avocado for some essential fats.
-add pieces of pre-soaked seaweed or seaweed flakes/powder.
-experiment with salad dressings.
-chop nuts in for flavour and fats, e.g. pistachios, brazils.
-grow your own delicious and nutritious sprouts. Alfalfa's good for beginners.
-add in fresh herbs and edible flowers for something tasty and appealing.
 

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