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 7: A mindful business, a retreat & a recipe

When Nicole van Kan from Équilibre told me about their upcoming retreat, I thought it sounded fabulous enough to warrant its very own post. Thankfully, Nicole thought so too! One of the great joys in my life is the fact that I can pop out my back door and gather together a variety of edible…

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…

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…

Pasta puttanesca

This salty-fishy dish of dubious origins has been a firm favourite since my university days, however I had never tried it raw until my recent raw degustation at CNR. It was so delicious and true to taste that I vowed to recreate it at home, which I did a few days ago – with the…

Today’s breakfast smoothie is choco-banana

It’s been over a month since mt last blog post and more than 3 months since the smoothie magic of the last recipe post. And what better way to break my blogging hiatus than with a delicious recipe! Because of the rush that comes with getting big and little people ready for each morning, I…

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…

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…

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,…

C is for Cruciferous

‘C’ was going to stand for cauliflower, then I got carried away and put cabbage and broccoli into the mix – and ended up with a superbly good-for-you cruciferous salad. Cruciferous vegetables, which also include bok choy, radishes and kale, are cancer busters; the phytochemicals in these vegetables stimulate the breakdown of potential carcinogens, as…

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…

Guest Post 3: A craving for flourless orange, coconut and almond cake

I meet many awesome people in my foodly travels, and am so fortunate to have met the talented Adrianne, of bird.STUDIOS, on Twitter and in real life. Adrianne is an inspirational foodie/designer who has a mainly raw diet and she can certainly teach me a thing or three about food and photography – check out…

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…

Accidentally molecular

So this is what tomato sauce looks like. Or, rather, this is what three large tomatoes blended with some garlic, dried sage, salt and pepper look like when over-aerated in the Thermomix then dehydrated for so long that the frothy mixture is turned into one massive, fibrous wafer. Way cool. And did I mention it…

Putting it all together

I have already mentioned my love of mini desserts, and they can be especially awesome when their powers combine. Picture above is tonight’s dessert, a plate of treats featuring three recent recipes for raw sweets: pretty little raw petit fours with dehydrated crowns of slivered almonds and agave syrup; smoodgy coconut balls (made bite-size!); and…

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…

A return to strong, simple flavours

I have finally reattempted this refreshing salad after tasting all the som tum (Thai green papaya salad) that I could in Perth before going raw – and then chancing upon a pristine pile of organic green papayas at Organic on Charles. I documented my first som tum adventure in February 2009 and, looking back, I…

Worms for dinner

If you haven’t yet discovered kelp noodles, these transparent tendrils of sea vegetable are my second most recent discovery – and my most recent method for bribing a strong-willed toddler into eating his dinner. By the way, if you haven’t seen kelp noodles* before, this is what they look like on their own: Now to…

Something like porridge

I was never really a fan of porridge as a kid. I still ate it though – for the adorning wedge of butter and raw sugar crystals. Now I am eating porridge at least every other day, only I am making it with chia seeds rather than oats. Chia seeds are a unique wholegrain food…

The difference between red and purple

When I made my red cabbage and goji berry coleslaw the other day, I remember thinking to myself, “Wow. That’s really red.” Then I made a salad out of beetroot, carrot and red onion. As it sat next to the coleslaw, I caught myself exclaiming, “Whoa – that’s red!” and I realised that red cabbage…

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…