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

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    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.

    Method

    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.

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  • How to Make Avocado Soup with Rebecca Kane

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    • 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

    Method

    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.

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  • How To Make Raw Kale Crisps – with Rebecca Kane

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    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

    Method

    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.

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  • How to Make Raw Chocolates With Rebecca Kane

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    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

    Method

    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.

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  • How to Make a Raw Food Breakfast with Rebecca Kane

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    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

    Method

    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.

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  • How To Make Vegan French Toast – With Rebecca Kane

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    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.

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  • How To Make Vegan Cheesecake – With Rebecca Kane

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    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.

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  • Rebecca Kane

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    We welcome our wonderful friend and “Raw Food Royalty” Rebecca Kane, Author and Presenter and Founder of Your SHEro’s Journey.

    Check out her wonderful clips and please like and share them too!

    Rebecca Kane

    Rebecca Kane

    Rebecca tells us….:

    When I said “Yes” to that little knowing voice inside of me and let go of the ‘should’s’ and ‘what ifs’, my life changed.

    The more I loved myself and began to trust myself the more I got in return.

    For over half of my life I had been a yo-yo dieter, but oblivious to the fact.

    My wardrobe should have been a give-away; my clothes ranged from a UK size 8 to 14! However I managed not to ‘see’ this. I had tried all sorts of diets, and diets that I believed were natural; I had eaten for my Ayurvedic constitution, I had food combined and un-combined, I had cut out carbs, I had eaten seasonally, I had filled up on the latest ‘superfood’, and had a cupboard full of the latest wonder nutrients.

    Yet something still seemed missing, so I just waited for the next book or trend to catch my eye, ready for my next experiment.

    Raw foods changed this for me and for the first time I began to understood my relationship with food.

    The more I ate ‘clean’ food; foods that are not processed, free of additives and full of nutrients and vitality, the ‘cleaner’ and clearer I became.

    Instead of listening to what the latest ‘guru’ advised and hoping that they would provide me with the answer, the clearer my own voice was becoming and I found myself listening to what my body actually wanted.

    I started eating what I knew to be right for me and not what I thought I should be eating. The results were amazing! Of course there was weight loss, clear skin and oodles of energy but more than that I felt a deeper connection to myself, and a profound sense of clarity as I moved forward. This opened the way for new experiences and provided me with the confidence to take on bigger challenges.

    My passion is to help people reconnect to their true nature, find their voice and support them take their lives to the next level too and I see food as having a key role in this. The food we eat literally creates us and our experience of the world. With each meal we have we have the opportunity to create our lives and I think this is incredible and very empowering.

     

    www.yoursherosjourney.com

     

     

     

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