A deliciously sticky ending

I know I have said this before, and it’s worth saying again: one of the things I love best about Christmas is the leftovers. Both of these sometimes foods [fig tart with goat’s milk curd and Pedro Ximinez (L); apple, rhubarb & pear crumble cake (R), inspired by EAT] were lovingly cooked using organic and…

Where do you shop?

Tell me, and you may just win yourself a prize. More on that later. At every class/workshop, I am asked where I shop for organic produce and whole foods. I am pleased to let you know that Perth has a growing number of excellent stores, markets and co-ops in addition to some great online stores,…

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…

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…

I just want happy food

Is that too much to ask? I want to know that when a food says that’s what it is, then that’s exactly what it is. Not kind of, pretty much there, or round-about. I want truth in labelling, whether an ingredient is ‘compound’ or under a certain percentage of the final product. I want to…

The Magic Fork

In our house, there is a magic fork. Our magic fork looks more like a spork: My friend T introduced us to the magic fork yesterday, telling a wide-eyed Mr 3, “When mummy looks away, the magic works. Fill the fork with food… Now quickly make the food disappear before mummy turns back around!” And…

The food world is full of dichotomies

The more I research into food, the more blurred I find the line between what is “good” vs “bad” for us. So much of what is truth in food relies not only upon the food itself, but also on its source, extraction and preparation methods – and, of course, whether or not that thing is…

Year 4 begins

Ah, it brings a tear to my eye as I realise that my baby’s growing up. Image: Stuart Miles / FreeDigitalPhotos.net My little blog has just about graduated from toddlerdom: 21 January marked a very foodly diary‘s 3rd birthday. While still very much about my adventures in food, the content has changed as my mindful…

Guest Post 5: The Hangover

Today’s guest post comes courtesy of Pauline, a friend who has selflessly put her sobriety on the line to test out hangover remedies just for you, and all in the name of research [thanks, Pauline!]. I am sure you will enjoy her post, and maybe even take away a few useful tips. H 🙂 *…

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…

What I want from 2012

Image courtesy of Naypong / FreeDigitalPhotos.net Happy New Year! I hope your New Year’s Eve celebrations were excellent and that you have some awesome plans for 2012. With its many fascinating twists and challenges, my 2011 was a brilliant learning curve – and, if I’m honest with myself, that is exactly as I wanted it….

Very merry and delicious indeed

Our little family recently enjoyed a long weekend away to Western Australia’s picturesque south west. We stayed in Prevelly, one of the sites most affected by the November-December bushfires. My thoughts are with the families who lived in the 39 residences lost, and also with the fire-fighters who did such a fantastic job of safe-keeping…

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…