Living/Raw Apple & Blackberry Custard Torte with a Disaronno Glaze

Please go to: rawfoodchef.com and vote for me Tanya Lacey. The competition is to create a new raw vegan recipe for the holidays using 5 main ingredients in 5 minutes.

Voting starts on Nov. 5th. When you vote you are entered to win lots of fab kitchen gadgets. Many thanks with love from Tanya xxx

 

New Competition Recipe for the Holidays ♥

I had to come up with a new holiday living/raw recipe for a competition. This is the finished dessert using only 5 ingredients in 5 minutes. This is ‘Apple & Blackberry Custard Tart with a Disaronno Glaze. We will be doing this as one of the recipes at the next raw food class in November. Hope to upload the competition video soon – please vote for me. xxx

When you vote you are entered into a competition and could win lots of amazing prizes from the sponsors, such as blenders, dehydrators, juicers, recipe books etc.,

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Raw Food Class Reminder- Thursday 23rd October

The next class is on Thursday 23rd October. We will be making Lasagna with Pine Nut Cheese, Basil & Pistachio Pesto, Tangy Tomato Sauce and Lasagna/Courgette Noodles. This is a great dish that tastes amazing raw. We will also be making Fig & Cranberry Bars, a quick and easy healthy sweet treat to make.

Choosing a peaceful and healthy diet is the most profound experience you will ever have. Breathe love. Share love. Be love!

 

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Montgo Vegetarians

This is a lovely group run by Cindy Sear, I expect a lot of people are aware of the group. They get together and go to local restaurants, there is normally a vegan option available. They are planning another event at The Secret, Moraira on Thursday 16th of this month. The cost is 29€. Get in touch with Cindy if you would like to go. ♥

Montgo Vegetarians

I was asked to come up with a menu for a wedding party for 24 guests. The client wished for some gluten free options and so this is the final menu and food photos. It was great fun to do.

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Eggplant & Tofu Pate with heart shaped living /raw flax crackers, organic lettuce and chrysanthemum leaves from the VLE garden

 

 

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Gluten free Provencale Spinach Tarts made with Buckwheat flour.

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Living/raw carrot cake cheesecake

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Gluten free maple and pecan cupcakes

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Gluten-free Vanilla Cupcake with organic coconut cream frosting, kiwi flowers and cherries.

Gluten-free Vanilla Cupcake with organic coconut cream frosting, kiwi flowers and cherries.

Catering Photos for a Vegan Wedding