Supercharged foods: Eat clean, green and vegetarian recipes

Over the Rainbow Salad with Tahini and Lemon Dressing
Over the Rainbow Salad with Tahini and Lemon Dressing 

Raw berry and chocolate torte

Makes 1

If you want to make friends, this tantalising torte is a sure-fire way to do it. Who could resist a rich, chocolaty dessert that is completely guilt-free? You and your new best friends will be bursting with bliss after just one bite.

Eggplant and Green Bean Curry.
Eggplant and Green Bean Curry. 


175g raw walnuts
zest of 1 lemon
½ cup dried berries
60ml melted extra virgin coconut oil
1 tsp stevia powder


<i>Supercharged Foods: Eat clean, green and vegetarian</i>, by Lee Holmes. (Murdoch Books, $35.)
Supercharged Foods: Eat clean, green and vegetarian, by Lee Holmes. (Murdoch Books, $35.) 

155g raw, unsalted cashews
40g raw cacao powder
115g cacao butter, grated and melted
2 tbsp rice malt syrup, or 1 teaspoon stevia powder
2 tbsp additive-free coconut milk
juice of 1 lemon
2 cups mixed berries, plus extra, for decorating (optional)

Place the cashews in a bowl, cover with filtered water and soak for two hours. Drain. To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well. Press the mixture into a 20cm springform cake tin and chill in the freezer for 30 minutes.


To make the filling, place all the ingredients in the food processor and blend until smooth. Remove the base from the freezer and spoon the filling over the top.

Chill for two hours in the fridge, or one hour in the freezer, until set. Scatter over the extra berries before serving.

This will keep in an airtight container for up to one week in the fridge, or two weeks in the freezer.

Raw Berry and Chocolate Torte
Raw Berry and Chocolate Torte 

Eggplant and green bean curry

Serves 4

There's nothing quite as disappointing as an undercooked eggplant, but the soft creaminess of a perfectly cooked eggplant is the epitome of culinary perfection. Slowly simmered and intermingled with sizzling spices, this curry will whisk you away to eggplant heaven.

4 tbsp extra virgin coconut oil
6 small eggplants, cut into 6cm wedges
300ml tomato passata
270ml additive-free coconut milk
300g green beans
Celtic sea salt 
freshly ground black pepper
80g activated almonds, roughly chopped, to serve
handful of coriander leaves, chopped, to serve
juice of 1 lime
lime halves, to serve

Curry paste:

1 large brown onion, chopped
3 garlic cloves, chopped
2 thumb-sized pieces of ginger, chopped
1 large red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp cardamom
1 tsp turmeric
1 tsp curry powder

Place all the curry paste ingredients in a food processor with two tablespoons of filtered water and whiz together for a few seconds.

Heat two tablespoons of the coconut oil in a large frying pan over medium-high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.

Heat the remaining coconut oil in the pan and cook the curry paste ingredients for about three minutes. Add the eggplant and stir so it is well covered in the paste. Add the tomato passata and coconut milk and simmer, partially covered, for 10 minutes. Lastly, add the green beans and cook for a further six minutes.

Season with salt and pepper, add the almonds, coriander and lime juice and serve with the lime halves on the side.

Over the Rainbow salad with tahini and lemon dressing

Serves 2

For a healthy spin, combine any raw vegies in this kaleidoscopic feast for a completely balanced meal. It's easy to throw together and deliciously healthy. The tahini and lemon dressing tastes so much better than any pre-packaged dressing you would buy in the grocery store, and it takes a nanosecond to prepare.

2 cups mixed salad greens
1 red onion, sliced
1 small beetroot, thinly sliced or spiralised
40g shredded purple cabbage
1 red capsicum, seeds and membrane removed and diced
1 yellow capsicum, seeds and membrane removed and diced
1 carrot, thinly sliced or spiralised
1 cucumber, diced
1 avocado, peeled, stone removed and sliced into wedges
sprinkle of pepitas 
handful of bean sprouts

1 tbsp sesame seeds, to garnish

Tahini and lemon dressing:

135g tahini
1 tbsp freshly squeezed lemon juice
5 drops stevia liquid
1 tsp Celtic sea salt, or to taste

Place all the salad ingredients, except the sesame seeds,  in a bowl and carefully mix together. To make the dressing, place all the ingredients in  a bowl with 60ml of filtered water  and blend until a smooth paste forms. Add more  filtered water, if required. Dress the salad, sprinkle over the sesame seeds and  serve immediately.

Supercharged tip: For a cheesier dressing, add two tablespoons of nutritional yeast flakes. If you love soy, this salad can be garnished with cubed fresh, organic tofu, marinated in wheat-free tamari for five minutes and fried in a small amount of coconut oil on all sides until crispy.