Time for another pie

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crust
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biodynamic almonds
walnuts
dates
salt
lots of ground Ginger
cinnamon
lemon juice
tablespoon coconut butter
almond meal
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300g frozen blueberries crushed and mixed with 5-6 spoons of chia seed and left to soak just in the juice of the fruit. I added a little water after a while. The chia acts like a coagulant and gooey ally, and the berry juice helps soften the chia.
Moniter how much liquid is added so that it holds together nicely without being too gooey and so that it is gooey enough. Haha. Add some chopped green apple

Epic yet humble

In between performing, as a joker, jester, clown at woodford folk festival and sleeping I worked away on a raw cheesecake creation. I hitched into town for ingredients and soaked and ground everything in the mortar and pestle in Tash's kitchen. It took days, and there was a point when almost on the line of ready but it needed berries. It needed fresh fruity squish and so I hitched into town again especially to acquire the special finishing touch of raspberries and put in the fridge for the final setting. After performing and partying I arrived home at 2am to indulge in the pure delight of my raspberry cheesecake, it was so good, so what I needed on so many levels. And up to that point the complete highlight of my week.
Not only was it delicious but I could also feel it revitalizing my vital energy. Thankyou universe for this cake. I devoured so much of it and then the sensible and sharing part of me (luckily) stepped in and saved many tiny slices for all the wonderful people around me to try and delight in.
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crust
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pecans
dates
lime juice
salt
raw cacao powder
carob powder
few spoons of coconut water
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cream
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really raw cashews soaked 24 hours and then skins peeled off
ground in mortar and pestle with
lime juice, fresh vanilla seeds, salt
and 1/3 cup coconut butter
flesh from 1 and 1/2 young Thai coconuts
and 1/2 cup coconut water
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lush topping
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1 heaped tsp agar agar boiled in a cup of water for 5 minutes
450g of frozen raspberries (half mixed in and squished into agar solution andthen some whole on top)

On a recipe hunt

Have A Beautiful Creative Thanksgiving The Golubka Way by GreenChefs Golubka

Turkey shaped tarts! and autumn leave capsicum cut outs! i think i have a new chef crush for sure!!

Stunning Raw Japanese Colour Wheel Wraps by GreenChefs Golubka

Wow this was good!

Another raw biriyani 'rice' style dish...

Delicious biriyani inspired rice made in a mad kitchen rush in my
small time at home.
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Cauliflower put in food processor
Dessicated coconut
Grated fresh tumeric
Olive oil
Salt
Mustard
Raisins
Goji berries
Spoon of chia gel
Sprinkle of sesame seeds
3 sun dried tomatoes
Fresh mint and parsley
Served with 1/2 an avocado

Slapstick photo of a delicious dinner

Zucchini noodles with parsnip and sundried tomato pesto
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handcut zucchini noodles
freshly shelled peas
olive oil
pink salt and lemon juice
marinated for an hour
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in blender blend into a pesto
handful of soaked sun dried tomatoes
handful of really raw cashews
olive oil
2 parsnips
1/2 an avocado
spring onion
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mix through noodles, topped with a few loving earth dehydrated red olives

Golden flax crackers

I just bought some Nushie's flax crackers from Fruit Pedallers. They are really good, and made in Melbourne. Bit expensive for me to to eat regulary, maybe I should get a dehydrator.

Nushie’s Natural pays high attention to life force as an ingredient. Our ingredients are all enziomatic active so that it costs the body nothing to fully digest. Unless otherwise stated all our products are made from 100% organic ingredients. We do not cook our foods thereby retaining all the natural nutrients of our ingredients. Our principles stem from Life Food Nutrition. And because our products are all plant based they contain no cholesterol.
Nushie's Natural

High level incredible recipe from The Raw Chef

Chocolate raspberry cake with Ginger chocolate mousse by Raw Chef Russel James. Yep wow.

Beautiful looking recipe

Spiced Peach Cobbler by High Raw Chef Shana Dean
Looks so good! Peachs are nearly in season! Soon!

Heidi's raw mango cheesecake

I helped out at the last class in Heidi's Conscious Nutrition series - raw vegan deserts. My job was to plate up a million slices of raw vegan mango cheesecake with fresh strawberries, raw chocolate avocado mousse and fresh mango lime sauce. I had 18 plates balancing on makeshift kitchen benches. It was fun, I enjoyed it, the desert was delicious. And the best thing, well one super amazing thing was Heidi gave me the demo cheesecake she made in the class while I was out the back preparing. I think a tea party is in order! An early birthday celebration and whatever else we would like to celebrate...come eat cake!

Today's dish, to celebrate so many things including Phoebe's birthday

Raw dolmas, a tzatkzi style sauce made with really raw cashews, dried red Botija olives from A permaculture farm in Peru, a slice of lemon and a few organic pine nuts.

Making raw dolma's

Inspired by Chad Sarno's recipe for raw dolma's on the SAF restaurant recipe App (which is free and one of the best raw food app's easily by a mile that I have found).
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'rice'
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grated parsnips
lemon juice
olive oil
fresh dill
a few raisins finely chopped
ground mountain pepper leaf
some amount of whole pine nuts
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roll rice in a brined grape leaf. I bought a jar of leaves in brine and just rinsed them a little to take off the salty edge. In the Saf recipe there are instructions for preparing your own grape leaves.
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'tzatzki
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handful of really raw cashews with testa soaked for a little while
olive oil and lemon juice
water
tiny amount of nutritional yeast
pink salt
white part of a few spring onions
all blended into some kind of cream
add to a bowl of finely chopped cucumber and green part of spring onions

Really raw cashews

I just bought a packet of really truly raw cashews. They taste nothing like I would have expected. They are incredible. Creamy sweet and more dense and nutritious tasting... Wow, the loving earth ones are from the island of Flores in Indonesia. Fair trade, organic and still have the highly nutritious outer skin or testa on the nut. What we once thought of a 'raw cashew' has actually been boiled or steamed in order to remove the shell and inside skin, which of course destroys the enzymes. They are obviously more expensive but so worth it, these cashews have been shelled by hand!

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small cauliflower including leaves and few sticks of celery including leaves chopped finely in food processor
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half a dozen spring onions
small handful of macadamia nuts
2 Roma tomatoes
a good spoon of fresh tumeric paste
pink salt
one clove of garlic
lemon juice
a small handful of golden raisins
a decent slug of olive oil
blend together into a sauce and pour over the cauli 'rice'
voilà now you have some kind of raw 'curried rice'

Conscious Eating classses in Arizona

Conscious Live Food Preparation is an art form of remaining present in our hearts while preparing living vegan organic food. The focus of our 7-day experiential live food preparation is to guide you on a journey of creating beautiful live foods filled with love and healing.

Two weeks course at Tree of Life in Arizona
for more see here

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2 small zucchinis grated with the single big hole slicer on the side of my grater
olive oil, salt, lemon juice
chopped mount zero mixed olives-
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some kind of sauce made in the blender
a parsnip a carrot
lemon sorrel, English spinach and parsely all from garden
lemon juice, olive oil, salt
spoon of apple cider vinegar
handful of sultanas
a few handfuls of red lentil sprouts
a tiny spoon of tahini
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red lentil sprouts and purple sauerkraut

Masters in Spiritual Nutrition

At the Tree of Life Rujevenuation Center in Arizona. Read more here

Raw spinach k-iche

I found this rad looking recipe on Rawmazing. Check it out!

A rainbow plate

I just went to Heidi's second Conscious Nutrition class, it was called Beyond Greens and discussed and showed how to use wild edibles in your daily nutritised life.
We got to create our own rainbow mandala salad from all the beautiful little glass bowls of fruits and vegetables Heidi had cut up, eat bowl was filled with one coloured ingredient. She spoke of how each chakra coresponded with a particular colour and hence how foods can be used to stimulate and bring balance. We were invited to create our own rainbow with intention of bringing balance to our own beings. It was a most wonderful meal and I could feel how the whole space and each ingredient had been blessed by this most wonderful lady. Thankyou once again Heidi for facilitating such beautiful classes in food wonder.

Binary kiwi pie

1. Almond pulp leftover from making almond milk, 4-5 medjool dates, spoon of coconut oil, little lemon juice, pink salt and ground ginger.
2. Handful of brazil nuts, a frozen banan, two handfuls of dried coconut flakes, spoon of coconut oil, cinnamon, pimento and Ginger
3. Slices of kiwi fruit, cut length ways to reveal their circuitry insides.
Refrigerate to set the coconut oil, I lined a Tupperware container with a piece of plastic cut from a bag, you could use baking paper or a nice tart tin.

Raw beet ravioli with macadamia Feta cheese