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

Tart

Tonights dinner tart made in my new 'loose base tart tin'
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1 parsnip
two handfuls of pepitas
a spring onion
spoon of coconut oil
pink salt
blended in mortar and pestle
press crust into tin and refrigerate
-
6-8 sun dried tomatoes soaked for an hour
a handful of really raw cashews with skins
dash of olive oil
smashed together into a pesto in the mortar
add 1/2 avocado and mix until creamy
fill the crust with this filling
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top with freshly shelled peas and asparagus spears marinated in olive oil and s pinch of salt for half an hour
and some of Paul's homegrown and homegrown pickled zucchini's

Simulated raw stir fry

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Chopped pak or buk choy
Mix through some lemon juice, pink salt and spring onions
-
In a blender combine
Avocado
Roma tomato
White part of spring onions
Small handful soaked raisins
Olive oil
Spoon of miso
and water
Into a delicious sauce, pour over your pak choy

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!

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Lettuce from garden
slice of avocado (victorian from farmers market)
slice of cucumber from it's succulent insides (ceres)
tiny strip of purple cabbage sauerkraut (homemade)
one leaf of fresh coriander from garden per leaf
spiralised carrot in centre
a few baby broad beans
-
approx a tsp of umeboshi plum paste
1/2 tsp olive oil and 1/2 tsp macadamia oil (that was the extent of my oil reserves)
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To eat take a leaf, top with a carrot spiral and some umeboshi sauce, roll up and eat.
This was so good and perfectly what I needed. I sat on the grass between my garden beds with this wonderful plate.

Yup yup noodle

I was watching some raw food lady on you tube preparing some dish, and three seconds of zucchini noodle making flashed on the screen, and I realised the gaps in my technique in operating the spiraliser I borrowed off Hailey. So I tried again and it worked really well and then I made a sauce.
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zucchini noodles
-
1/4 avocado mashed
1 tsp genmai miso
3 Roma tomatoes chopped
ground mountain pepper leaf
a few tiny carrots
fresh parsley and lemon thyme
rocket flowers to serve
when I was eating it olives came to mind, I've got green but something black would work very well I think.

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.

Finally ripe!

I bought six very hard avocados at the collingwood childrens farm farmers market last weekend and one of them is finally ripe, I peeled off the skin and ate the whole thing. So delicious! I forget where they came from, a farm in the north west of Victoria, chemical free but not certified.

A green afternoon

Sesamelady mooshsalad

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Lots of fresh coriander
Pak choi? I'm not totally savy on all my Asian greens, the one that is quite big and hasreally thick white juicy stalks, grown at Ceres
avocado
heirloom beet, chiogga? (Pink outside and white inside)
Sesame oil, pink lake salt, lemon juice
a big really juicy Victorian grown orange I got from the farmers market

Love

I happened to be standing next to these two most lovely girls and eating their food at the same time. It was great, incredibly delicious, beautifully wonderous and interesting to learn that avocado and tomato could somehow taste like mango. On my plate is a zucchini pasta and a fennel and blood orange salad. Thankyou, so happy.

Stickyweed paw paw smoothie

I managed to save a little of yesterdays paw paw for this mornings green smoothie. I chose stickyweed for this mornings harvest as I haven't ventured into it's culinary potential other than a little nibble yesterday
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1/6 yellow paw paw
Small handful of stickyweed, garden lettuce and fresh mint leaves
1/6 avocado
1 cup of water
Dash of lemon juice

The raw sushi dream?

I wondered if it was possible to pull together something of a raw sushi with the little bits of things I had around, and not only did it happen it was brilliant.
--
the "rice"
2 small parsnips cut finely in a food processor,
a small handful of soaked almonds
a dash of ume su and agave nectar.
Assemblage
sheet of organic nori
half of the parsnip rice mixture (few tablespoons)
a good spoon of purple cabbage sauerkraut
thinly shaved carrots
few slices of avocado
some mung bean sprouts
and two small pieces of garden lettuce
roll up into a roll and cut with a sharp wet knife into small rolls.
This was so delicious and didn't need any kind of sauce because so super flavoursome especially with the sauerkraut. It came to mind that it would be great to run a hands on raw sushi class and eating session, we could make some kraut too. Let me know if you are interested.

"I'm drinking the garden"

This morning I made a green smoothie that was overly delicious, I'm not sure how it happened but it was completely due to a dill like herb I found in the garden. I don't usually like dill (perhaps due to making fairly average potato salad with fresh dill in one of my kitchen jobs many years ago), but whatever this plant is growing in my garden it is phenomenal.
--
2 cups of water
Handful of celery leaves (and a little of the stalks from up the top
near the leaves)
1 small pink lady apple
handful of milk thistle
Dill??
1/4 avocado

Get garden in

a morning green smoothie
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Chickweed, milk thistle, lemon thyme
1/2 avocado
1/4 cup walnut milk
2 tsp coconut oil
7 tsp carob powder
1 tsp agave
1 and 1/2 cups water
This was almost awesome, a little gritty and fiborous, would have been good with some lemon and a bit less chickweed

Raw Craquer Pizza

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Live Pizza's
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Craquer One  late afternoon supper (pictured above)
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, black sesame seeds)
Fresh avocado and tomato
Activated brazil nuts
Dulse flakes
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Craquer Two  dinner
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, golden flaxseeds, hempseed protein) 
Slices of avocado
Fried slices of king brown mushrooms with fresh garlic, himalayan salt, olive oil and blood orange juice
a few pistachio nuts
crumbles of pecorino cheese
slices of cucumber
rocket flowers

Undergrowth salad

Blood Orange Fennel Quinoa Salad

A bowl all together

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Tessa -  salad: blood oranges, fennel root and tops, purple chicory, rocket, cos, raddichio

Karl - cooked red and white quinoa, shitake, giant Swiss brown, and yellow oyster mushrooms

Chay-Ya - sauce: unhulled tahini, genmai miso, walnut oil and water

Cracker

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Cracker with avocado, organic mozzarella, tahini sauce (with natto miso and hemp oil) and dulse flakes.


A delicious train picnic. Mum had crackers, organic mozzarella and avocado, and I brought fresh greens from an early morning garden, and tahina to the spread.

Inspiration

Gathering inspirations from all over the place to make my mum's birthday cake. Here are a few of the most delicious sounding recipes that I found on the net
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Blackforest Chocolate Cheesecake
Raw Orange Chocolate "Cheesecake"
Concorde Grape Cheesecake with Fig and Grape Puree
Raw Chocolate Avocado Pie

Ive decided to go down the path of cashew nut cream filling using cacao butter. Noah and I went to the health food shop and bought some organic cashews and chatted to the lovely man working there about eating raw and the high food miles of ridiculous superfoods, he gave both of us a taste of his homemade flax crackers (which Noah loved) and some more inspiration for our cheesecake adventure.

When we got home from the school pick up/ organic shop mission I showed Noah some of the recipes I had shortlisted, he was totally pumped to get right into it and start making a really delicious wonder cake for our mumma. He put his apron on and we went for it.
Noah requested that we make the Purple cheesecake for his birthday in February (and got me to write it in my diary so I dont forget).

A light like taboulei

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Sprouted buckwheat

avocado

fuji apple from local farm

fresh parsley from mum's garden

lemon juice

served on freshly cooked dosa with tahina sauce
eaten outside in the sunshine