Yummy homemade kimchi

If you are a fan of fermented and/or chilli-hot food and you haven’t tried kimchi, then you must! And if you don’t like it at first, you must try it in little bursts again and again and again. You may not be sold on its strong flavour straight away – but when you do decide…

Hot diggety!

Meet my mustard. Many moons ago, I set myself a simple mission: to make my own hot, seeded and excellent-flavoured mustard. Why? I wanted to see if I could make something better than the offerings from my local stores, and I wanted to do achieve this using only wholefood ingredients. The event that sparked this…

Honey nougat goji cashew cacao ball delights

The title is long and a work in progress, but the balls themselves are raw and scrumptious – and everyone knows just how loved up you feel after a solid dose of good chocolate. I have tasted a number of variations on the goji-cacao ball theme in the past and none quite hit the spot…

Guest Post 6: How to create award-winning olives

When my lovely friend Claire Trolio of We Love Perth and Ruck Rover fame asked me to write a guest post, I said that I would love to – on the proviso that she also share her award-winning recipe for curing olives. I am very happy to report that she agreed to my cheeky request….

Eat your flowers

My garden is abloom with ruffles of sunny yellows and bold oranges. Nasturtiums: prettiness so good you can eat it. The entire nasturtium plant above the ground is edible, and each part has a distinctive taste and use: delicately-flavoured flowers are great in salads, wraps and smoothies. I seem to recall a trend of adding…

Squeaky clean

These jars contain my deodorant and toothpaste. As you may be able to tell, I made them myself. And, yes, my toothpaste is a soft shade of pink. I am constantly amazed at the health, beauty and household cleaning potions we can cheaply concoct for ourselves from pantry basics. If you’re like me, you always…

Sesame halva

Halva (aka “halwa”, “helva”, “halvah”) is possibly one of the first desserts ever created. You will find it celebrated in innumerable forms, each dependent on its country of origin, and there are many countries willing to claim this sweet treat as their own. My two-toned raw halva recipe [below] is inspired by this Turkish sesame…

Creamy mushroom soup

This is a post about raw mushroom soup. Eating a high raw diet in the winter months can be a real challenge when you naturally crave warmth, and I know as well as anyone just how unfulfilling cold soup can be – especially cold mushroom soup. It may hearten you to discover that this soup…

For when it’s cold outside and you need a hug from the inside

This post is your introduction to my latest indulgence and your induction into something special. So special, in fact, that it took me three attempts to bring you a picture – because I kept drinking it too quickly to photograph! I have spent a few glorious minutes of the last two cold Perth nights curled…

Coconut granita

A stockpile of frozen young coconut flesh is a fortunate side effect of my addiction to fresh coconut water. What to do with that stockpile presents me with endless opportunities for foodly experiments. Yesterday I set out to make coconut sorbet. Because the young coconut flesh did not process as I thought it would or…

Ain’t no liquor in liquorice

I love liquorice (aka “licorice”) in all forms, or at least I thought I did until I tasted a triple-salt variety last weekend. The black cats and coins were ok. Even the soft double-salt triangle had its charms. Maybe it’s my pregnant tastebuds, the low added salt in my diet, the unfamiliar tang of ammonium…

Nutty nog

I was going to hold out on providing my latest festive recipes until the week before Christmas but I’ve decided to start sharing now, given that we are within two weeks of the day and this is post #200 [pretty cool, huh?]. This recipe is the decadent version of my almond milk, and the result…

Christmas bounty

I have been researching and experimenting with food ideas for my ‘Christmas Uncooked’ class in Perth on 14 December. After spotting a particular choc-coated coconut bar on a recent shopping expedition, I thought to myself, “I could make those raw.” So I did. Now I have to be honest with you. I have not ever…

Almost gianduja

I know you know what this is. You might not know the name (also spelled “gianduia”) but you know what it is. It’s the solid chocolate version of Nutella. It’s that creamy hazelnut chocolate that I fell in love with at Les Pralines Belges oh so long ago. The inspiration After managing to find a…

Vanilla & chocolate fudge biscuits

Yet another example of setting out to make one thing and turning out something quite different as the final result. Believe it or not, I was making raw macaroons. What I ended up with were raw biscuits with a fudgy texture. I kind of followed Matthew Kenney’s recipe, with a number notable exceptions. The biggest…

When losing is winning

I have been cooking and uncooking up quite a storm lately, giving Mac the Thermomix and Debbie the Dehydrator quite a workout in the process. Pictured below are just a few of the week’s success stories. Watermelon candy (idea courtesy of Martine @ Here Me Raw): Eggplant parmigiana: Pumpkin & chickpea soups: And today represented…

Coconut & almond macaroons

Lazy Sundays are the perfect times to run foodly experiments. Go on, do it. Bunker down with your favourite recipe books, google and check out blogged deliciousness for ideas, add your own preferences and voila! You may have just invented something brilliant. These are the moreish raw coconut & almond ‘macaroons’ I created today, although…

Minty delicious

These treelike sweets are the fruits of my latest experiment, which was not so much an experiment as a series of tweaks. In my previous post, I talked about the yummy cacao mint swirl that wasn’t quite minty enough for me. After scouring my Matthew Kenney cookbooks, I found a base recipe for cacao mint…

Watermelon sorbet

Watermelon. Pepper. Mint. Together. Seriously. Good. I have to admit to being a little inspired by my friend Annie again. You may remember her from my pink peppercorn icecream experiment. This time, I had sorbet on my mind. My latest shipment of pink peppercorns did not arrive quite in time for my Tuppenjessence party* so,…

A civilised way to eat that something sweet & gooey

I found a way to make raw chocolate pastry cases when I created my pretty little raw petit fours and it was my lemon curd experiment that gave me the impetus to invent bite-sized raw almond pastry cases. This version uses coconut sugar, which gives a distinctly toffee flavour – however, as I have discovered,…

me like curd

Introducing my deconstructed lemon tart. Did I mention it’s 100% raw? And this is what lemon curd looks like, using raw lemon zest & pith powders – with absolutely no eggs, no butter, no refined sugar, no cream, no cooking. Most zesty and delicious. So how did I get to this point? Let’s start at…

Cling-wrap poached eggs

Recipe #57: Cling wrap poached eggs. From the time I breakfasted on them at Yellow Food Store & Bistro, I filed cling-wrapped and poached eggs in my mind under “future foodly challenges”. This challenge was realised about two weeks ago, when I decided to give them a go – mind you, in spite of my…