This is my translation and slight adaptation of a recipe from 42°Raw by Caroline Fibæk and Jesper Rydahl. If you're ever lucky enough to get to Copenhagen I can recommend trying the full raw-food experience at one of their cafés by the same name - though it's an option perhaps better suited to more open-minded eaters, as in the interests of preserving nutrients and enzymes normally destroyed by cooking, none of the food is heated above 42˚C. But don't worry, the coffee's hot! As 42°Raw belongs to a plant-based food movement driven by health concerns rather than ethical veganism, they do use honey in some of their recipes - and honey isn't vegan. I've replaced it here with agave, which makes the recipe vegan, but no longer 100% raw (a cursory google suggests that agave is heated above the magic 42° during processing). Don't try looking for "freshly pressed ginger juice" in the shops - you'll need a juicer and a great big piece of fresh ginger...any spare can be frozen in an ice cube tray for future use in drinks or added to a curry...