Don’t Underestimate This Basic Bowl; Hummus & Sauerkraut Become BFFs


Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.

Sauerkraut is epic with Hummus.

Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.


Raw Pesto ‘Pasta’ with a Side of Baby Tomatoes, Avocado and Alfalfa Sprouts

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This yumness  is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.

To make pesto blend:

2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
60-75g cashews
generously salt to taste

🙂  ❤

It’s A Frisky Summer; Mango, Watermelon, Tofu Salad!

So, so simple and pretty!

This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!



Raw Olive Sunburgers with Salad & Basil Pesto

Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!

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Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
7 olives
1 zucchini
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough


Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).

Hardcore Herby Hippy Nosh

A while ago I posted a recipe for Kat’s hippy nosh. I just created a hardcore version. I find this more digestible without the rice. Also, all the room in your stomach that’s taken up with rice is taken up with beautiful plants.

Check it out:



1/2 an onion, chopped
2 cloves of garlic (optional)
dash of oil
1 tin brown lentils, drained
1 tin red kidney beans, drained
4 massive handfuls of silverbeet
1 coriander plant, chopped
4 tablespoons soy sauce
1 small piece fresh fennel, chopped
2 large sprigs of rosemary
1 cup of water


In oil fry half an onion and garlic (optional) until browned. Add soy sauce, lentils, kidney beans, herbs, silverbeet and water. Keep cooking until silverbeet has nicely wilted and water has reduced. Thicken if need be with a dash of cornstarch (optional). You can salt it if you like but I didn’t find it needed it.

Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.




Sunflower seed bread with basil pesto and fresh baby tomatoes…




Almond-ginger satay sauce – beautiful


Zucchini/courgette spiralised noodles with tahini-coconut dressing…


Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.


The whole table…


Raw wraps, enjoyed with the satay sauce…


Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.


Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!

Raw Asparagus, Dill and Hazelnut Salad with Macadamia-nut Vinaigrette

Lovely! Enjoy this fresh Summer salad with raw croutons or poppy-seed crackers.



Raw sliced asparagus
Thinly sliced iceberg lettuce
Handful of hazelnuts
Pumpkin seeds
An avocado, cubed
Salt & Pepper
Macadamia nut butter, cashew butter or similar
Crackers or croutons (optional)


Slice lettuce, top with chopped asparagus, throw in a handful of hazelnuts, chopped avocado, a handful of pumpkin seeds, roughly chopped dill and a little tomato, Make up a vinaigrette of  50/50 lemon juice and oil, with pepper and two teaspoons of macadamia nut butter.  Toss the salad then stir through the vinaigrette. Serve garnished with basil, a spoonful of nut butter, salt, pepper and croutons or crackers.

No Refined Sugar No Bake Healthy Hazelnut Afghan Biscuit Cookie Batter Bites

This is one of those “few handful” recipes. It’s really lovely way to enjoy afghan biscuits without all the sugar. Plus they’re gluten free!

Definitely kid-friendly – lots of healthy nuts – and they also enjoy collaborating on the build!


70g pack hazelnuts
2 and a half teaspoons cocoa powder
2 big, heaped teaspoons peanut butter
3 teaspoons vanilla
A few walnuts, brazil nuts and raisins
2 teaspoons maple syrup or agave (optional)
2-3 big handfuls of cornflakes

Pulse hazelnuts in food processor until fine. Add cocoa powder, two heaped teaspoons peanut butter, vanilla, and a few brazil nuts, walnuts and raisins. Blend. Add a couple of  teaspoons of syrup (if desired) or more raisins to sweeten. Blend. Once doughy, remove from food processor and add to bowl. Mix in cornflakes by hand. Roll into balls. Enjoy!

Particularly nice with spiced chai  rooibos (red bush) tea.

Oh-Lord-My-Mouth-is-in-Heaven Eggplant Parmigiana


Of course it was amazing, the recipe came from a hot primary-school teacher I met at a potluck.

The only way it could have tasted better was if she was a librarian.

So here’s the thing, she didn’t give me quantities, so I’ve helped out where I can but you may have to fill in the gaps.

Hers was originally made with polenta.

Use that (if you have it), otherwise bread-crumbs and cornflour worked fine.

Of course hers looked better but mine tasted just as good. 11 years meat-free and I never liked TVP before now.



100g dry TVP (textured vegetable protein, fine minced texture)
3 tablespoons soy sauce (approx)
2 cloves garlic
1/2 an onion – finely choppped
2 fresh tomatoes
2 tablespoons tomato paste
1 tin diced tomatoes (drain off excess juice)
Polenta or cornflour and bread-crumbs
Vegan parmesan
Chilli (optional)


Soak TVP in boiling water. Flavour the water with soy sauce, so that the soy sauce soaks into the TVP as it expands.

Meanwhile fry garlic, onion, and fresh, chopped tomatoes. Add tomato paste, tinned tomatoes and chilli if you like. Add the fully softened (drained) TVP to this mixture and heat through.

Massage oil into sliced eggplant. Coat in polenta (or a blend of cornflour and bread-crumbs). Shallow fry the eggplant. This can get a bit messy when polenta falls off but don’t panic. You might need a bit of oil – as the eggplant absorbs a bit – but don’t overdo it. The eggplant should have lost it’s white appearance but not have become soggy.

Layer the dish. First lay down the tomato mixture, sprinkle extra bread-crumbs atop, create a layer using eggplant, then repeat. Top off with bread-crumbs and an healthy coating of vegan parmesan. Bake till golden. Get laid.

PLEASE NOTE: You can buy TVP at most health stores or most Asian supermarkets. It’s pretty widely available, some supermarkets even stock it.

Spectacularly Delicious Potatoes

Perfect when enjoyed with a light salad and Oh Gosh Buttery Garlic Lentils.

I could eat these potatoes 1000 times. They are a nice snack ‘n’ side.



Roasting ingredients
2 tablespoons oil
2 tablespoons sweet chilli sauce
2 teaspoons turmeric

1 tablespoon oil
1 tablespoon sweet chilli sauce
1 tablespoon balsamic vinegar
A few mint leaves
A few basil leaves
A few silverbeet leaves


Chop potatoes and massage in roasting ingredients. Roast until crispy. Remove from heat and make up the dressing with oil, sweet chilli sauce and balsamic vinegar, then finely chop mint, basil and silverbeet and stir through. Drizzle dressing over roasted potatoes and stir until evenly distributed.