Search Results : rebecca
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  • How To Make Flax Crackers with Rebecca Kane

    How To Make Flax Crackers

    Raw chef and founder of Shine on Raw Rebecca Kane shows us how to make some seriously delicious raw Flax crackers.


    Soak your flax seeds in 3 cups of water for up to 4 hours, until they acquire a gloopy consistency.

    Add the flax seeds to the food processor, followed by the pepper, the carrot, half an onion, your cumin seeds, the tamari and the juice of one lemon. Mix until well blended.

    Spread the mixture on your Paraflexx sheet on a Dehydrator tray with a spoon for a layer about 1-3mm thick.

    Once this is done score the mixture in the shape of your crackers to make removal easier.

    Put the tray in the dehydrator for 6-7 hours at 105° c ,then remove, peel off tray and turn over, before placing back into the dehydrator for another 4-5 hours at 105° c.

  • How to Make Avocado Soup with Rebecca Kane

    • 2 avocados
    • 1 small cucumber
    • 1 cups (1/2 pint) peas
    • 1 stalk of celery
    • 1 small handful of coriander
    • 2 tsp cumin
    • 1 tsp ground coriander
    • 1 tsp salt
    • 2 olive oil
    • 2 cups (7/8 pint) water
    • blender


    To the blender add the water followed by the ingredients in order of water content: cucumber, peas, avocado, fresh coriander, oil, spices and then salt.

    Blend together until smooth and creamy. If it is too thick, add more water. Once blended, pour into a bowl and serve.

  • How To Make Raw Kale Crisps – with Rebecca Kane

    How To Make Raw Kale Crisps

    Rebecca Kane, raw food chef and founder of Shine on Raw shows us how to make kale crisps.

    You will need:

    • 4 cups (1 3/4 pints) kale
    • 1 cups (1/2 pint) cashews
    • 1/4 cups (1/8 pint) nutritional yeast
    • 2 olive oil
    • salt
    • 1 blender
    • 1 dehydrator
    • 1 paraflexx sheet


    Tear the kale into bite-sized pieces away from the stem and place in a bowl.

    To make the coating put the cashews, yeast, olive oil and a large pinch of salt into a blender. Blend until all ingredients have combined, then pour and massage into the kale.

    Once the kale is fully covered in coating, it should be evenly spread on a paraflexx sheet on a tray and put in the dehyrator for 6-7 hours at 105° c.

  • How to Make Raw Chocolates With Rebecca Kane

    How To Make Raw Chocolates

    In this guide, raw food chef and founder of Shine On Raw Rebecca Kane shows you how to make raw chocolates.

    You will need:

    • 1/2 cups (1/4 pint) cacao butter, melted
    • 1/2 cups (1/4 pint) ground cashews
    • salt
    • 1/2 cups (1/4 pint) agave syrup
    • chocolate moulds


    Melt the cacao butter in a bain marie over a low heat. Once melted, add the agave syrup, salt and the ground cashews and stir in. Pour into moulds and leave to cool to room temperature.

    Once cooled, put into the freezer and leave to set. Once you are ready to serve them, bring them from the freezer to the fridge to soften slightly. The chocolates are best eaten at room temperature.

  • How to Make a Raw Food Breakfast with Rebecca Kane

    How To Make A Raw Food Breakfast

    Rebecca Kane, raw food chef and founder of Shine on Raw shows us how to make porridge with blueberries and nutmilk

    You will need:

    • 2 cups (7/8 pint) soaked oats
    • 1 cups (1/2 pint) walnuts
    • 2 cups (7/8 pint) water
    • 2 dates
    • 1 handful of blueberries (optional)
    • 1 blender
    • 1 nutmilk bag


    The oats for the should be soaked overnight then strained to make the porridge.

    The water, walnuts and dates should be put in the blender and then blended until smooth. Transfer this mixture into a nutmilk bag and then strain into jug. Pour the nutmilk over your porridge and then add blueberries if so desired.

  • How To Make Vegan French Toast – With Rebecca Kane

    How To Make Vegan French Toast

    Chef Rebecca Kane shows you how to make vegan French toast. This snack is a perfect breakfast or lunch time indulgence. Flavoured with vanilla essence, almond milk and banana instead of egg, this bread is crispy, sweet and delectable.

    You will need:

    • 3 bananas
    • allspice
    • 3/4 cups almond milk
    • 1 tsp vanilla essence
    • 2 slices of fresh bread

    Step 1: Blend the Bananas

    Break the bananas into small pieces and place in the blender. Add the 3/4 cups of almond milk, 1 tsp vanilla essence and a pinch of all spice.

    Step 2: Coat the Bread

    Transfer the banana mixture into a wide pan. Place the bread into the banana mixture, make sure your bread is well coated with the mixture.

    Step 3: Fry the Bread

    Place some oil into a pan and heat. Add the bread to the pan and heat until each side is golden brown. Place on a plate and serve.

  • How To Make Vegan Cheesecake – With Rebecca Kane

    How To Make Vegan Cheesecake

    Shine on Raw founder Rebecca Kane shows you how to make a vegan cheesecake. The base of this cheesecake is made with ground almonds, vanilla extract and agave syrup while the cheesecake mix is made with cashews, lemon extract and coconut oil for a creamy, thick texture.

    You will need:

    • 3 cups (1 1/3 pints) ground almonds
    • 1/2 cups lacuma powder
    • 1/2 cups agave syrup
    • pinch of salt
    • 3 cups (1 1/3 pints) cashews
    • 1 cups (1/2 pint) water
    • 1 cups (1/2 pint) lemon juice
    • 1 tbsp lemon extract
    • 3 tbsp coconut oil, melted
    • 2 tbsp vanilla extract

    Step 1: Make the Base

    Add 3 cups ground almonds, 1/2 cup lacuma powder, 1/2 cup agave syrup, 2 tbsp melted coconut oil, 1 tbsp vanilla extract and a pinch of salt to a foodprocessor. Process until you have a nice, sticky mixture. Pat down into your tin to form the biscuit base.

    Step 2: Make the Cheesecake Mix

    Add 3 cups cashews, 1 cup water, 1 cup lemon juice, 1 cup agave syrup, 1 tbsp coconut oil, 1 tbsp vanilla extract and 1 tbsp lemon extract. Add to a blender and blend until really creamy. For extra creaminess, soak the cashews for half an hour before use.

    Step 3: Set in the Freezer

    Pour the cheesecake mixture onto the base. Tap the base of your tin on the table to remove any bubbles. Place in the freezer for 2-3 hours to firm up. Take your cheesecake out of the freezer about 10 minutes before you eat it to ensure a really creamy texture.

  • How to Make Vegan Ice Cream with Rebecca Kane

    How To Make Vegan Ice Cream

    Chef Rebecca Kane shows how to make vegan ice-cream. This recipe features cacao powder, frozen bananas, almond milk, agave syrup and vanilla extract for a sweet, subtle and delicious flavour.

    You will need:

    • 2 frozen bananas
    • 3 tbsp cacao powder
    • 1 cups (1/2 pint) almond milk
    • 1 tsp agave syrup
    • 1 tsp vanilla extract

    Step 1: Freeze your Bananas

    Peel 2 bananas, place in a air-tight container or resealable bag and freeze.

    Step 2: Blend the Ingredients

    Remove your frozen bananas from the fridge and place in the blender with 3 tbsp cacao powder, 1 cup almond milk, 1 tsp agave syrup and 1 tsp vanilla extract. Blend until there is a nice smooth consistency.

    Step 3: Place in the Freezer

    Add your ice-cream to the freezer for 20-30 minutes to allow it to firm up. Top with some coconut and enjoy.