Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!



Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.



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 Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.


1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water


Macadamia nut butter
Strawberry slices
Chopped lavendar flowers


Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

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.

Red Chai

Beautiful. Brew up a batch for friends. I’ve been wanting a caffeine-free chai for so long. Rooibos (red bush) tea makes a lovely alternative. It’s also fine for children and a lovely dessert tea. Perfect served with fruit toast and Kere’s bliss balls. Dedicated to my sis.

Chai tea brings peace.

DSC08637 DSC08640


1 stick cinnamon
12 sticks of cloves (more if desired)
6 cardamon pods
1/4 inch fresh ginger (peeled)
2 tablespoons fair-trade rooibos (red bush) tea or 4 bags, opened up and added
7 cups water
ground pepper (optional)

1 cup soymilk (I prefer Soymilky)
2-5 tablespoons sugar (I prefer 2, but chai is supposed to be served super-sweet)


In a pot on the stove, boil cinnamon, cloves, cardamon, ginger, tea and water. Add pepper if desired. Boil for 5 minutes then stand for 10. Add soymilk and sugar. Strain into teacups to serve.

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.

Brazil-coconut Cardamom Smoothie

We’re having family smoothies and my 9 month old son loves them!

I’ve added a new category: ‘Baby Loves It’.



2 bananas
3 brazil nuts
3/4 cup coconut cream
a dash of vanilla
a sprinkle of cardamom
a few sultanas (optional)
a dash of cinnamon (optional)



Pear-Cashew Cheese Noodles

This is simple and nice.

I spiralised up some carrot noodles with my trusty Betti Bossi (you can also just grate or finely chop carrot if preferred), tossed through cashew cheese, chopped pear, and a few whole cashews, then drizzled some lemon juice and a lil’ olive oil on top. It would also be nice with some avocado, if you have any.


Carrot Cheese Pear

Raw Pizza

… that actually tastes like pizza.

Thanks goes out to Haley and Kathrine for inspiring this!



Ground LSA
Sundried tomatoes
Soy sauce
Liquid Smoke
Olive oil


Mix LSA with water until pliable and doughy. Press into pizza shapes and dehydrate until you like the texture – flip once during dehydration. I like mine a lil’ crispy. To make the cheese, pulse cashews in a food processor until they form a light flour, add lemon, salt and a pinch of miso to taste, then, once you achieve the desired cheesy flavour, add a dash of water – if required – to make it spreadable. Marinate mushroom pieces in water, soy sauce and a dash of liquid smoke. Once base has dehydrated – around 2 hours in our old machine – top by spreading the cheese atop, sprinkle on drained mushrooms, finely chopped tomato, capsicum, sundried tomatoes, and basil leaves.  Crush basil and blend with olive oil, drizzle this over the final pizza triangles and finish with a little pepper.