Nature's Emporium

Mango Mousse

2 servings

2 Mangoes

1 tablespoon of Coconut Oil

1/4 cup of Agave Nectar

1 tspn Chia Seeds

Melt coconut oil (Preferably an organic variety!) on very low heat. Combine all ingredients in a standard blender on high until creamy and smooth, cool in the fridge and enjoy!

Chocolate Orange Brownies

Soak your organic walnuts overnight, or for at least 6 hours. Drain the water and rinse the walnuts thoroughly. Lay the walnuts to dry overnight, or dehydrate in dehydrator for a few hours until dry. Combine all the ingredients in a food processor, except Medjool dates. Process until fine. Add dates and process until combined. After the Brownie dough has come together, form it into desired shapes and finish by sprinkling some chopped walnuts on top for decoration.

Pizza Caprese

makes two 10 inch pizzas

Crust:
3 Cups Sunflower Seeds - Soaked
3 Cups Carrots - Chopped
1 Onion - Chopped
2 Cups Flax Seeds - Ground
1/2 teaspoon salt
1/2 Cup Water

Sauce:
2 Cups Raw Cashews
1 Cup Water
1/3 Cup Lemon Juice
1 Small Onion (1/3 cup chopped)
1 Garlic Clove
1 Oregano Sprig
Sea Salt to Taste

Toppings:
4-6 Collard Green Leaves - De-Stemmed
10-12 Multi Colored Cherry Tomatoes - Halved
12 Fresh Basil Leaves

Start off by making the crust! After you've soaked the sunflower seeds over night or for at least 6 hours, add them to a food processor with carrots and onion. Once the ingredients are finely processed, move them to a large bowl and stir in your ground flax seeds, water and sea salt. Split your batter in half and form into two individual pizzas, right on two teflex sheets of dehydrator. Dehydrate for two hours at 41C or 105F, remove the teflex sheets and proceed to dehydrate for another 10 hours.
While the pizza crusts dehydrate, put together your white sauce. In a high speed blender, combine all your sauce ingredients and blend until smooth. Refrigerate your sauce until you're ready to assemble the pizzas.
Once the pizza crusts are firm, de-stem your collard leaves and lay them down as the first layer. Spread your sauce on top of the collards evenly and add your halved cherry tomatoes and basil, creating whichever designs or patterns you enjoy!

Red Pepper - Ginger Devotion Soup

(makes 6 servings)

2 Red Bell Peppers
2 Cups Macadamia Nuts
1 Small Leek
2 Garlic Cloves
3 Medjool Dates - Pitted
1cm Piece of Ginger
1/3 Cup Raw Apple Cider Vinegar
2 tbsp Paprika
Sea Salt to Taste
2-3 Cups Water

Blend all ingredients in a high speed blender until smooth and decorate with chopped parsley or your favourite sprouts!

Avocado Chocolate Mousse

(makes 4 servings)

4 Ripe Avocados
1 Cup Raw Cacao Powder
1/2 Cup Yacon Syrup
5 Medjool Dates - Pitted
1/2 Cup Virgin Coconut Oil
1/4 tsp Whole Vanilla Bean Powder
Pinch of Sea Salt

Blend all ingredients in a high speed blender, constantly using the tamper since the consistency will be very thick. Once the Mousse has reached a silky texture, scoop into a bowl and decorate with raspberries.