Ingredients: 2 courgettes (chopped), 1/4-1/3 cup olive oil, 2-3 cloves garlic (crushed or chopped), 2 tbsp lemon juice, 1/4 tsp sea salt, 1/3 cup light tahini.   Method: mix all together in blender. Notes: It is very easy to adjust this recipe and alter the ratio of the ingredients according to taste. Extras that can be sprinkled on top: paprika, parsley or other herbs, chopped green/red peppers etc. Optional extras to blend to taste; 1/2 tspn cumin, finely chopped jalapeno pepper or sweet red pepper. Alternative to tahini: try another seed or nut butter.   It goes well with dehydrator

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Couldn’t be more simple. It’s a rich, occasional dish to go with a contrasting green salad of sunflower greens and snow pea shoots, or lettuce hearts and sliced cucumber, with a side dish of tomato wedges very lightly sprinkled with Himalayan or Celtic Sea salt. Soak some organic cashews overnight. Use a handful of dry nuts for each person. Finely dice some peeled cucumber, and mince a whole generous bunch of fresh mint, at least a dozen long sprigs with all their leaves. Really, far more than you’d think. Whizz the cashews (no added water) to a cream in the

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(or use sprouted buckwheat and keep it all raw) half a cup rolled oats, or buckwheat sprouts one tsp stevia, or raw honey to sweeten pinch good salt a big handful of any green sprouts, and/or microgreens, and/or a heaped  tbs of any organic green powder. Almond milk, HOMEMADE. Use 1 or more cups to your preferred consistency. Blend til smooth. (add the live sprouts and baby greens last, for minimal blending) Add ice if you are American!

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A fresh lemony flavour for pate and dips. Or add pepper and cayenne for a spicy mix.  Either way dry some for crispy snacks.

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