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Magic Kate

Raw foods expert Kate Magic has over two decades of experience of the raw lifestyle, and is raising her three sons on a raw vegan diet. She is the Creative Director of RawLiving.eu, Europe’s leading resource for raw foods and superfoods online, for which she has created over 20 unique products.

She is author of the best-selling recipe books, Eat Smart Eat Raw, Raw Living and Raw Magic, and has a busy international schedule giving talks and workshops on raw foods which showcase her unique blend of fun, down-to-earth practicality and spiritual wisdom.

You can find more of her work at KatesMagicBubble.com

Kate's recipes

Click on the name of the recipe to go to it.

Blueberry Almond Milk

Magic Maca Bliss Balls

Broccoli Bonkers

Blueberry Almond Milk
Gluten free, dairy free, soya free

milk

Makes one litre of milk
You need a blender
Takes less than 5 mins!

Ingredients
4 tbsp almonds, soaked
1 tbsp lucuma powder
½ cup / 50g blueberries
1 litre pure water

Soak the almonds in pure water for at least two hours, or overnight if you are going to be having the milk for breakfast.
Drain the water off, and put them in the blender with a litre of good quality water.
Blend for a minute, until your blender has worked its magic on them and ground them down.
Pour through a nut milk bag, and strain into a bowl. If you don’t have a nut milk bag, you can just use a sieve or an old pair of tights!
You can discard the pulp, or save it for another recipe.
Put the milk back into the blender and blend with the lucuma, and blueberries.
Serve and drink within 12 hours, this milk doesn’t keep well for more than a day.

Magic Maca Bliss Balls
from Eat Smart Eat Raw published by Grub Street 2013
Gluten free, dairy free, soya free

magic maca bliss

Takes 10 mins to make
Makes 16 balls
No special equipment needed

Maca is a fantastic superfood, full of protein and minerals and very energising. Have one (or two) of these mid-morning or late afternoon when you’re starting to flag, to perk you up. The maca plant grows at higher altitudes than any other plant in the world. It can also withstand extremes of temperature – intense heat and biting cold. So it provides us with that energy of endurance, of being able to battle through life no matter how high the mountain or how fierce the storm!

Ingredients
125g / 4 oz tahini
125g / 4 oz raisins
1 tbsp maca

Grind the raisins first in a food grinder or food processor.
Put the whole lot in a mixing bowl, and combine with a spoon.
Roll into walnut-sized balls – makes about 16.
If you want to make them as presents, or to serve at a party, roll them in desiccated coconut or shelled hemp seeds.
Stored in an airtight container in the fridge, they should keep for a couple of weeks.

Broccoli Bonkers
From Raw Magic, published by Process Media 2012
Gluten free, dairy free, nut free, vegetarian

Broccoli

Serves four
Takes 10 mins
You need a blender or food processor

People often write and tell me how much they enjoy my recipes, but one of the best messages I’ve ever received was the lady who told me I even managed to make Spirulina taste good! Some accomplishment, I’m sure many of you will agree, and here you can test it out with this recipe.

Ingredients
250 g or 1 small head broccoli
1/4 red onion
2 tbsp spirulina
2 tbsp extra virgin olive oil
2 lemons, juiced
1 tbsp nutritional yeast flakes
1 tbsp tahini

Chop the broccoli into small pieces to fit into your
blender.
Put all the ingredients into the blender together, and give it a good going until it’s creamy. If it’s too much like hard work for your blender, you can add a little water in or some extra oil.
Once it’s turning over and there’s no lumps of broccoli left, it’s ready to serve.
Use as a dip with vegetable crudités, spread on crackers, or use it to fill a nori sheet along with a handful of sprouts.
Leftovers should keep in the fridge for up to five days.

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