Hulk soup

It’s quick to make — around 20 minutes from start to finish. And it’s green. That’s why it’s called Hulk soup, after the Incredible Hulk. Until I named my broccoli soup after a superhero, my little people wouldn’t eat it. Previously untouchable foods become suddenly fashionable when named after, or eaten by, a cartoon character….

Fruitsicles

Given this ridiculously hot Perth weather and my family’s love for fruit, I have revamped my old summer staple of frozen fruit by adding a stick. I call them fruitsicles. Fruitsicles are as popular with my little people as shop-bought icy poles. It goes without saying that they are also far healthier. To make this batch of fruitsicles [let’s call this Recipe #155 for posterity],…

A Moroccan feast.

Just over a week ago, I catered for a very special event: my sister’s hen’s night. Around twenty-five ladies indulged in a Moroccan-themed cocktail menu, and I was fortunate to have the able assistance of other wonderful women in the preparation and service. I am featuring the menu here, as it was pretty delicious (if…

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…

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…

Pasta uncooked

If you decide to go 100% raw, chances are that you will miss one or more of your favourite foods. Pasta was one such food for me, when I was eating a 100% raw diet last year. Then I discovered raw pasta. Raw pasta is one of those foods that, when you taste it for…

Raw beetroot hommous

This week’s post was going to be about healthy Halloween treats because I have noticed that this year Australian stores are particularly heavy with Halloween merchandise. Then I realised that, as Halloween has no special significance to me, I would just be rebranding my favourite raw treats [like icky sticky nutty bars and smoodgy coconut…

Guest Post 4: Mango & Avocado Salad by Joshua Jones

I am so excited to introduce my latest guest post – a delicious recipe by my very talented friend Josh. I am so proud of him for managing to stave off hunger for just long enough to take the accompanying photos! I know that you will enjoy this post as much for the reading as…

Mmm…kale…in chip form…

Many of you have followed my journey towards a high raw diet [thank you!]. Hopefully you will have also come to realise that a choice to increase your raw intake does not mean you have to miss out on flavour and texture variation in your food. It is not always possible to purchase a wide…

Norimaki uncooked

I know what some of you are thinking: How do you make a nori roll with raw rice? The answer: you don’t. These raw nori rolls were made lovingly with a ground-together blend of cauliflower, macadamias, sultanas and seasoning in place of the traditional sushi rice. I filled the norimaki with kale leaves and mustard…

Raw sunshine soup

Yes, it is possible to make a delicious, raw pumpkin soup. I made this one today and its bold, fresh taste gave me a real boost. Before I made my soup, however, I ground some freshly dehydrated orange zest into a zingy powder to use as a seasoning. It took several seconds for the dust…

Smoodgy coconut balls

This is a delicious 3-ingredient recipe inspired by Fremantle’s The Raw Kitchen [once again!] and it takes less than a minute to make in a Thermomix! Well, it does take a few extra minutes to roll the mixture, but 1 minute of prep time is nothing to sneeze at. If you have littlies, it also…

Tomatoes & beetroot

I thought I would share a refreshing raw snack/side-dish recipe with you – one that’s quick and simple enough for you to try for yourself this weekend. As I have mentioned before, raw beetroot is so delicious and incredibly good for you. I can not believe that the way we Australians usually see this amazing…

A seaside picnic

What I love most about a sunny winter’s day is that you can enjoy an afternoon out of doors without sweat and flies, and you have a good chance of enjoying yourself without getting sunburnt. I also love those meals that are absolutely, lip-smackingly delicious and inherently healthy at the same time. This crispy-skinned salmon…

Icky sticky nutty bars

I am getting used to hearing the words “I want some, please” whenever my toddler’s gaze lands upon something sugary and sweet. One of my little one’s favourite treats is the fruit bar. You may have spotted these under various guises in the baby aisle at your local supermarket. As an avid label-reader, it really…

Black garlic

I don’t know about you but, for me, the more hype there is around a movie, the less likely I am to see it – at least until it comes out on DVD. [And I am irrationally proud of the fact that I still haven’t seen Titanic.] This is the way that I felt about…

It’s all about the chocolate, Part 2

A post on chocolate just in time for Easter 🙂 After two chocolate cooking classes in one week, I had one killer of a chocolate hangover. The first class I attended was on raw chocolate making, run by food-coach Marion Egger in her home on 20 March; the second was a chocolate cooking class by…

Guest Post 1: The Green Smoothie

Well, it’s taken over a year for me to do this, but now I am pleased to welcome you to my very first guest post! With this post, I am also pleased to introduce you to a friend who I met in Broome a few years ago – food coach and jeweller, Marion Egger. I…

Five delicious and nutritious snacks you can make in 5 minutes flat

This post is for my lovely friend P, who accosted me two days ago with some fluffy homemade marshmallow [which was quite delicious – and she insists on keeping the recipe secret. I will find a comparable recipe, dognammit!]. She told me her marshmallow shapes took 5 minutes to make, then she challenged me to…

Tipsy tomatoes & other drunken tales

I never would have imagined myself in this position: injecting alcohol into roasted fruit with a syringe. The pharmacist who sold me the needles looked me up and down like I was a drug addict; after minutes of explaining what I was up to (including the fact that I seriously only needed 2 syringes rather…

First we had thick shakes and then we made sausage rolls.

I thought I would start this post with the end result: I was really pleased with the way the sausage rolls turned out. Now to the story. It began as any ordinary Saturday afternoon. After making my latest Rochelle Adonis nougat purchase and enjoying a refreshing beverage at Hotel Northbridge [yes, that place where I…

Dukkha & stuffed pork loin

Today’s featured recipes were lovingly tested and tasted at Christmas lunch 2009. * Dukkha. There are more recipes for dukkha than spellings (‘dukkha’ vs ‘dukkah’ vs ‘dukka’) or pronunciations [I say ‘doo-kah’ but have noticed others use ‘dah-kah’]. It is an Egyptian spice, seed and nut blend that works amazingly well encrusted over meat (including…

‘B’ is for Beetroot

I always thought of this sweet vegetable as a winter food, but my recent discovery of some very good-looking baby beetroot [not the ones pictured above; these are very much grown up] and a little internet research tells me that they survive well into spring in Western Australia. How to select & store beetroot. wikiHow…