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],…

Guest Post 8: Salted Caramel Slice, by Angie Ching

I am so excited to bring you this fabulous salted caramel slice, as adapted by the effervescent Angie Ching: I met Angie at one of my uncooking classes in 2011, and we’ve been sharing foodly adventures ever since. Angie’s recipe post arrives in perfect timing for the festive season [thanks, Angie!]. As well as being…

Soup nor mai

Have you ever had the experience of going to a much-loved restaurant only to find that your favourite dish is no longer on the menu? I have. Let me relate the story. It was a dark and stormy night… Actually, it was a warm November evening at our Thai restaurant*–the ‘secret’ suburban Thai place that…

How to make your own capers, and would you like some coffee?

It has been a while. Thanks for sticking with me; I hope you have been very well. I have good reasons for staying away — which make for poor excuses, I know — including work, family, writing stories, compiling my next ebook… As excited as I am about Uncooked, that’s not what this post is…

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…

Conquering a mountain with (samphire) salad

I can’t remember when or how it happened; it just did. One meal I didn’t pick up my camera to take a photo before eating. Then before I knew it, a day, a week, a month, three months had passed, with no food photos. And that coincided – or is that culminated? – with no…

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…

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….

Spring beans

Here’s to spring produce and farmers’ markets and simple recipes made from real foods! One of the things I love most about this season is the broad beans. At Saturday’s markets visit, I gathered together my stash of green pods and promptly spent many minutes at my outside table unwinding my mind as I peeled…

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…

End of days

Hurrah! We did it! Today is Day 29, meaning that our 28 days of 100% raw are over – and I am excited. I am excited about reaching my goal. I am excited about the health and clarity that I feel. And I am really excited about eating a cooked meal again. Why did we…

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…

28 days

This 28 days bears no resemblance to the zombie movie of the same name. It’s about going back to basics and also about reconnecting with the awesome me that I experienced when I first ate 100% raw food in 2010 for over 2 months. This time, I am only committing to 4 weeks of 100%…

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…

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…

Raw degustation at CNR

When you have small children (especially of the very tiny and solely breastfed variety), it can be difficult to leave the house for a meal. I am pleased to report that it doesn’t have to be this way. You just need to book yourself in to attend one of Perth’s newest culinary events – a…