RaRa’s Real Dinner with Friends – Cardamom Dream Cookies


(makes about 8 cookies)

Equipment Required:

  • Parchment Paper
  • Baking Tray
  • Mixing Bowl
  • Wooden Spoon or Food Processor



  • 2/3 cup Almond Flour
  • 1/2 cup Coconut Shreds
  • 1 Tsp Vanilla - Organic Alcohol Free
  • 3/4 tsp Cardamom
  • 1 tsp Fennel seeds (Optional)
  • 1/2 cup of Coconut Sap
  • 4 tbsp Melted Cacao Butter
  • Pinch of Salt



  • Preheat the oven at 200 Degrees F
  • Either lightly pulse to blend in food Processor (Makes Best for Raw) or Mix with wooden spoon in bowl
  • Shape into rounds/cylinders, make them into balls and flatten, press into shapes, keep them as balls if you wish - Your Choice!
  • Place on parchment paper on baking tray then place in oven for 20-25 minutes


For TRULY Raw Version:

  • Break up large chunks to increase surface area and lightly melt the cacao butter
  • Place all ingredients in food processor and replace the coconut sap with 5 Dates soaked in warm water for 30 minutes.
  • Process till combinedRoll into balls and enjoy!


Wishing You All the Opportunity to try Making these Yummy Things yourselves!!
Great fun to make with Family Members or Friends too!



RaRa’s Real Dinner with Friends – Raw Butternut Squash Salad

Raw Butternut Squash Salad w Herbal Pesto & Roasted Seeds

    • Equipment You will Need:
    • Food Processor
    • Peeler (Y shaped) or Mandoline
    • Large Bowl to place all the ingredients
    • Baking Sheet
    • Parchment Paper
    • Mixing Spoons to toss the Salad



  • 1 Butternut Squash (of appropriate size for number of people, a smaller one would be fine for a family, a larger one better for a dinner party/group meal)
  • 2 cups Baby or Dinosaur Kale
  • 1 bunch of Swiss Chard
  • 1 Bunch of Dandelion Leaves
  • 1 Bunch of Parsley
  • 1 Lemon Med/Lg or 2 Sm
  • 1/2 cup of Pine Nuts or Cashews
  • 2/3 cup of Extra Virgin Olive Oil
  • 2/3 -1tsp Himalayan or Sea Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Honey (Optional)

Garnish (Optional) Crushed Chilli Peppers,
Sliced Cherry Tomatoes, Olives, Grapes


To Begin:
• Preheat the oven to Bake at 375 Degrees F
• Rinse and Slice the Squash in Half and scoop out the seeds and place them on a Baking Tray with Parchment Paper, sprinkle with a pinch of salt and place in the oven for 10 minutes. Remove, set to cool on stove.

• Slice the top of the squash off. Us the bottom as a handle by holding your hand inside the hollowed area to stand
• Using the Peeler begin to peel the outside of the squash skin off and either toss to compost or if organic can save to add to a broth
• Peel the bulk of the squash into ribbons ideally angling the peeler to get thin and skinny ribbons

• Rinse in Clean Fresh Water then Slice the Swiss chard leaves into thin Ribbons and chop the stalks to add to the pesto

***If using a Mandoline you may want to cut the squash into quarters or sixths so you can use it more easily
***You will be left with the hollowed part of the squash and some other bits that can be saved for a soup or mash


For the Herbal Pesto:
• Wash the rest of the greens in clean water and let dry or use a spinner
• Roughly chop so easier to blend

• Juice a whole Lemon

• In a food processor add the oil first along with the lemon juice, add the herbs and rest of the greens and chard stalks, Pine nuts or other nuts, nutmeg, honey, salt
• Pulse to start then grind down until the leaves are completely processed and you have a creamy vibrant pesto

• In the Large Bowl with the Squash and Chard Greens, add the pesto, starting with half and tossing to cover use more up to the whole batch depending on personal desire as well as size of the squash used
• Garnish with Seeds and Crushed Chilli Peppers and anything else you desire, cherry tomatoes also are nutritious and delicious and would look really pretty around bowl 🙂

There you have it! ENJOY the Process, Delight in the Magic!

RaRa’s Real Dinner with Friends – Charcuterie Board

Charcuterie Board

  • Start with cut, cleaned apple, pears and grapes.
  • Prosciutto or other sliced meat
  • Crackers, flatbreads, pretzels
  • Variety of olives (can be in a dish)
  • Cheeses used were goat cheese,
  • Merlot asiago and goat cheddar
  • Walnuts, almonds and dried apricots

There are many styles and ways to construct a board.

Hummus, dips and olives do better in dishes placed on the board to prevent making the crackers soft.

Enjoy your creation!

RaRa’s Real Dinner with Friends – Ground Beef and Egg Noodles

Ground Beef and Egg Noodles

  • 375-450 grams of lean ground beef
  • 250 grams egg noodles
  • 8-10 table spoons spaghetti sauce
  • One large onion finely chopped
  • One tea spoon of: dried parsley flakes, dill, oregano, margarine
  • Pinch of cayenne pepper, ground clove
  • 2 cloves of garlic
  • ½ tea spoon salt

Wash and cook ground beef in a skillet for 15 to 20 minutes. Add all ingredients except noodles.

In a medium-sized pot add about l.5 litres of water. Boil water. Cook noodles. (3 to 5 minutes)
Drain noodles.

Add beef that was cooked with remaining ingredients. Mix well. Adjust to taste.


RaRa’s Real Dinner with Friends – Saag



  • 1 bunch of dandelion greens
  • 1 bunch of kale
  • 1 bunch of baby spinach
  • 1 bunch of cilantro
  • 1 medium white onion
  • 1 pomegranate
  • 2 thumb size pieces of ginger
  • 3 cloves garlic
  • 1 can of coconut milk, (organic, no guar gum)

Spices: tsp of coriander, 1 tsp mustard seed, 2 tsp turmeric, 1 tsp cumin seed

Get a deep pan going hot with some oil, put the spices in until they start popping, then toss in the onion, dandelion and kale, all of which are diced. Cook until tender. I like to muddle the coriander, 1 thumb of ginger and the garlic to make a paste, this gets added to the greens just before the blending. Transfer to blender, add the coconut milk and blend until creamy with a slight chunky texture.

Put back into the pan, wilt in the spinach so it remains whole, slice the 1 thumb of remaining ginger into thin match sticks and toss in. At the last moment add the pomegranates red seeds with as little white pith as possible to avoid more bitterness.

Serve over rice or cauliflower rice.

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