Love this Smoothie
  • 0.75 cup almond milk
  • 3 medjool dates
  • 1 vanilla pod
  • 1 punnet blueberries
  • 1 dessertspoon maca
  • 1 tspn msm powder
  • 1 dessertspoon bee pollen
  • 1 tspn manuka honey
  • 1 bag baby spinach
open onion bread sandwiches

Matt Amsden’s RAWvolution onion bread

(Buy RAWvolution at amazon.co.uk)

  • 3 large onions
  • 0.75 cup flax seed, ground in a high speed blender
  • 0.75 cup raw sunflower seeds, ground in a food processor
  • 0.5 cup Nama Shoyu
  • 0.333 cup olive oil

Halve and thinly slice onions, then transfer to a large mixing bowl. Add remaining ingredients. Mix until thoroughly combined. Spread 2 cups of mixture evenly on a dehydrator tray with a teflex sheet and repeat until all the mixture is used.  Dehydrate at 100 degrees for 24 hours. Flip the crackers onto a tray with mesh only and remove teflex. Dehydrate for another 12 hours.  Cut into 9 sandwich pieces.

Serve with a topping of your choice. I went for a combination of guacamole and salad:

Guacamole base:

  • 1 medium avocado
  • 1 medium courgette
  • 1 clove garlic, sliced
  • A grinding of Himalayan salt

To that I added:

  • 4 chestnut mushrooms, chopped & marinated in tamari sauce
  • Small handful small tomatoes, chopped
  • Corn kernels sliced from 1 corn
  • Half a red chilli, thinly sliced
  • Small handful of snowpeas, chopped