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

Spaghetti

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3 small very fresh zucchini's spiralised
a good slug of olive oil
squeeze of lemon juice and a little salt
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handful of soaked brazil nuts ground in mortar and pestle
fresh lemon thyme and oregano
1/4 whipped avocado
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a few purplely black olives
and slices of fresh crunchy asparagus

Rainbow mustard wrap ups Holly and I made!

Holly came over with produce from her garden, including a super huge purple coloured mustard leaf. It was quite magnificent. Recipes I have seen for raw food 'soft tacos' came instantly to mind, so we made something of a wrap up. 

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Walnut meat like bit (haha)

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Shelled walnuts, ABC butter (almonds, brazil, cashews),

olive oil, salt, fresh time, ponzu sauce (japanese dipping sauce that we found in the cupboard, anything like tamari would work or whatever)

a little coconut oil and amy's morrocan spice

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wrap in mustard leaf with avocado, capsicum and red cabbage.

Delicious and mustard firy, we were really super happy that the avocado was in our lives.

Mount Zero

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Mount Zero are farmers market regulars for many years. Their farm is certified biodynamic and located out near the Grampians in west victoria. The Mount Zero core principals are regionalism, sustainability and quality, all very very good things.
They produce amazing olives, olive oil, tapenade,
beetroot and orange relish, and dukkah as well as supporting and distributing produce from neighbourjnh farms. I bought a huge jar of Gordal green olives, locally grown biodynamic chickpeas and pink lake salt. The salt is hand harvested from a natural salt lake in Dimboola, north west Victoria. The mount zero man (I'm sorry I don't know your name!) told me that he goes up there himself with a shovel and collects it. I've been buying this salt sometimes but it's so wonderful to learn more about it, move over Himalayan crystal salt we've got a new food mile friend!

50km from the Mount Zero Olive grove, in Western Victoria is a large pink salt lake.  The lake is fed by natural salt aquifers and each summer dries to reveal a bed of salmon pink salt.  Mount Zero and the lake's traditional owners, the Barengi Gadjin Land Council, have been working together to hand harvest a small amount of salt from the lake each year.

Raw carrot soup

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Blend together
Carrots
Water
Garlic
Salt
Lemon juice
Dash of olive oil to serve
Very simple, feel free to embellish, chia seeds or avocado would work
well.

Lunch in a singing bowl

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cooked millet with lemon juice, salt, olive oil, mountain pepper, fresh parsley
delicious raw green beans,
lettuce and rocket from garden
chopped up tomatoes
ready cooked primasoy tempeh with pepitas, linseeds and sunflower seeds
an olive, and the olives friend
a single nasturtium
served in a singing bowl
with drizzle of mount zero olive oil
and a sprinkle of crushed brazil nuts

Best porridge ever

Organic brown rice flakes soaked uncovered for 2 days
then cooked with lots of himalayan crystal salt
-- served with chia gel (chia seeds soaked in water), olive oil and lemon juice

Sprouty squish crunch salad

The squish is the beautifully ripe flavoursome tomatoes, the sprouts are quinoa and sunflower seeds (sprouts grow so slow in a cold house in winter so their tails are small but the lively freshness is there), super crunchy and sweet buk choy, calendula flower petals, and parsley. The salad is dressed with lots of dulse flakes, a tiny bit of salt and lemon juice. I can't remember if there was any oil, a dash of olive oil ewould go down asily.