sharing raw, vegan recipes and advice

I serve this over kelp noodles, "teriyaki" almonds, chopped carrots, broccoli, green onion and snap peas. Really tasty.
Adjust the measurements to your liking. They are not exact, but they're pretty close.

1 very ripe Red Plum cut into pieces for blender
1 ripe Banana\ peeled and halved
1/2 Lime
2 Tablespoons Raw Honey/Agave
1-1.5 cups of water or Raw Almond milk
dash of Cinn.

Place all except lime in blender...I used my magic bullet at work.
Squeeze lime juice into blender.
Blend till smooth!!
Place in pertty glass and enjoy the color as well as the taste!!!

I recently went to the farmer's market and bought two cactus fruits. I've also seen them at Mexican markets. They taste like a cross between a melon and a pear and usually are pink or yellow. They were full of hard seeds so I blended them and made this delicious non-acoholic cocktail!

A deliciously moreish, mermaid-luscious chocolate mousse set with wild harvest Leighton Beach Australian Red Algae.
(Leighton Beach is near Fremantle, Perth Western Australia)
No more fruitless hunting for suppliers of expensive carrageenan as the wild product is all over the beach!!!
This recipe is based on Cafe Gratitude's delicious I AM BLISS hazelnut cream flan but uses almond milk, fresh vanilla pods and was set in a takeaway food container rather than a nut crust base.

Banana milkshake, my variation of avocado_lover's "Tahini Temptation".