All eaters welcome!
With a mission to inspire, motivate and educate on the benefits of plant-based eating, Two Raw Sisters Margo & Rosa have a unique approach, building delicious meals starting with vegetables, unprocessed, raw and whole foods, and then add meat, poultry or fish as you chose.
While they take healthy living seriously, they love having a laugh, entertaining and sharing their story.
Two Raw Sisters, share the delicious recipes for Pear + Cinnamon Date Porridge, Mac & Cheese and Twix Bar. Here is a day on their plate using pantry staple ingredients that you will all have at home!
Pear + Cinnamon Date Porridge
Eaten warm or cold, porridge is one of our favourite ways to start the morning. As we come into Autumn, pears are super cheap so it is a great way to use them. Apples would be great as well. The warming spices of cinnamon and ginger add a delicious, comforting, natural sweetness. We love making a big batch and storing it in the fridge for the weeks breakfasts as it develops in flavour overtime.
2 pears, diced
1 tbsp coconut oil
1 tsp ground cinnamon
1 tsp ground or fresh ginger
1 heaped tsp honey
1 cup oat/ nut milk
2 tbsp coconut yoghurt
1 cup oats
½ cup coconut chips
4 dates, pitted + roughly chopped
Pinch of sea salt
Melt 1 tbsp coconut oil in a saucepan.
Add the pears along with the cinnamon, ginger + honey. Cook until the pear is slightly softened. Add the remaining ingredients and cook for a further 3mins. Remove from the heat and serve it hot/ warm or cold! This is delicious topped with coconut yoghurt, berries, banana + peanut butter. Serve leftovers in an airtight container in your fridge for up to 7 days.
Mac & Cheese
The ultimate comfort food. This cheese sauce is made with sunflower seeds making it super cost effective and lighter than one that uses cashews. However, if you only have cashews they work great as well!
Great for the little and big kids alike. We love serving it with fresh greens and stir fried broccoli.
1 onion, diced
1 tsp wholegrain/ dijon mustard
2 small potatoes, grated
4 cloves garlic, crushed + finely chopped
2/3 cup sunflower seeds or cashews, soaked in boiling water for 5-10mins and drained
2 tsp apple cider vinegar 3/4 cup water
Pinch of sea salt Black pepper
250g pasta, cooked according to the packet instructions
Extra nutritional yeast to sprinkle on top
Heat a pan over a medium heat, add the oil + the onion. Sauté until the onion has softened and is starting to go nice and golden. Add the potatoes + garlic and continue to cook for another 3-4mins. Remove from the heat and add to a blender along with the sunflower seeds, apple cider vinegar, water, salt + pepper.
Blend until a smooth creamy sauce is formed. In a bowl add the cooked pasta along with the cheese sauce. Mix until everything is well combined (you may not use all of the sauce, if not store it in the fridge in a jar for up to 7 days)
Eat immediately or you can place it in a heat proof container and bake it at 180C Fan Bake for 15mins. Any leftovers will last in the fridge in an airtight container for up to 5 days.
Everyone loves a good old twix bar and you’re going to love this refined sugar free version even more!! A shortbread base topped with buttery date caramel and coated in a shell of salty dark chocolate. If you have never made a raw dessert before, we would suggest you start with these. If dipping sounds too difficult or you’re running short of time, simply pour a layer of chocolate over the caramel whilst setting.
1 cup oat flour
1/2 cup coconut flour
3 Tbsp coconut oil
1/4 cup maple syrup
Pinch of salt Water, if needed
1 cup cashews (soaked)
200g dates, soaked in boiling water for 5-10mins
1 tsp vanilla
1/4 cup coconut oil
1/2-3/4 cup water
1/4-1/2 tsp salt (depending on how salty you want it)
1/2 cup cacao
1/2 cup coconut oil, melted
Pinch of sea salt
Blend oats into a fine flour. Add remaining ingredients to blender and blend until well combined. If the mixture is too dry add water, as needed. Press base into a tin lined with glad wrap and place in the freezer while you make the caramel.
Add all ingredients to the blender and blend until smooth. Pour caramel over the base and level it out. Place back into the freezer to set for 2-3hours.
Whisk all ingredients together until smooth and glossy.
Once the caramel is set cut it into 2-3cm thick bars. Dip and cover in the chocolate shell and place on a lined baking tray. Place in the freezer to set the shell.
Store in the freezer.