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….

Slow juice.

My recent trip to Europe left me inspired, rejuvenated. Reprioritising. I started this reprioritisation process at the end of April, when I decided to take a break from sourdough bread-making. It had been a full-on 14 months, after all. As well as giving me more time, this decision saw me eating less bread, losing part…

Uncooked is alive!

Welcome to World Food Day! This day has been established to raise awareness of world hunger–and to do something about it. There are so many ways that we can contribute to efforts around World Food Day, including: participation in formal events around Eat Local Feed Global; pledging money to a hunger-busting cause (such as The…

Chocolate & beetroot

While I ordinarily enjoy the witticisms and observations sandwiched between the pages of The Flavor Thesaurus (my excellent Mothers Day present), I respectfully disagree with author Niki Segnit’s comments regarding chocolate and beetroot [1]: In chocolate beet cake, the cocoa almost entirely overwhelms the beet flavor, leaving nothing but a hint of its earthiness, which…

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…

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…

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…

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…

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…

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…

Edible soap

I feel more than a little guilty because I have sat on this recipe for about 7 months, and I know it could help others in the same way that it helped me. There was a time when my skin was so bad that I could not use any pre-made preparation on it at all….

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,…

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…

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…

Pretty little raw petits fours

During my pregnancy (which ended over 2 years ago with the birth of my beautiful little boy!), my tastes changed from savoury to sweet and I still find it hard to go past something dessert-like at the end of a meal. It doesn’t have to be big, which is why I love the idea of…

Guest Post 2: Pure Decadence

It’s been a while between guest blog posts – in fact, I have shared only one so far! If you missed Guest Post 1, check out Marion’s fabulous post on the green smoothie. My second guest post comes from my Mum, who has just published her first cookbook 🙂 I hope you enjoy her recipe…