I have never seen something quite like this!

 The ante has been definately upped. I think its time to take food as art to new heights. 

Have a look at  GOLUBKA

and this post

Building Block Cakes on Sasha's Birthday 

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

I think I've posted this before

Made in the States, Fender Blender make a professional stand alone blender and a portable-chuck-it-on-any-bike setup. Can anyone help me build one without the need to import? I want to run a blender or two on the front of my tricycle food cart situation.

Retreat menu planning

Ive been thinking, dreaming and planning for the last few months what I would like to prepare for this weekends Living Wonder Retreat my mum are co-hosting. My idea is to make a full rawfood menu made from local seasonal produce.

There have been lots of ideas and fleeting taste experiments. Now im on the internet again browsing other peoples recipes. I will track ones here that I find interesting

Everything on Raw on 10 blog!!! especially Plum Pie

Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream By GreenChef Natalia

(Raw Apple) Baklava by Anand Wells

GreenChef Jana | Kent Mango Cream Tart

A Sweet Fall Treat, The Almond Fig & Honey Flavored Tart By GreenChef Barbara

Raw Granola

Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka

The Insanely Tasty Green Mountain Parfait By GreenChefs Golubka

Smoothie Bowl by GreenChef Marni Wasserman

The Simple & Sweet Summertime Apricot Torte By GreenChef Barbara

Golden and Green Cannelloni | Recipe by GreenChef Matthew Kenney

GreenChef Jana | Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream

GreenChef Omid | Trio Tomato with Burdock Salsa

GreenChef Omid | Cold Negi Soba Soup

GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
GreenChef Chad Sarno | Raw Beetroot Ravioli

GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna

GreenChef Matt Amsden | Fresh Italian Wrap Recipe

GreenChef Chad Sarno | Pasta Trio

GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine

GreenChef Russell James | Spinach and Wild Mushroom Quiche

Yes so good

Recipe by Chef Julia Gartland, man it looks too good 

Beautiful food photos

Raw Judita

Run for Refugees

This Sunday on 10/10/10 I am running a half marathon in support of Run for Refugees, raising money for the Asylum Seekers Resource Centre in Melbourne. 
The ASRC provide human beings seeking Asylum with advocacy, legal aid, shelter, warmth, food, community and wellness support. It would be super super rad if you would consider donating ANY amount to the ASRC via my fundraising page!

Thankyou! And goodluck to the other 25,000 people running on Sunday!

In preparation for this run I have been researching and playing with barefoot / minimalist shoe running and vegan raw foods, in particular the Thrive Diet. Both things are incredibly inspiring and endlessly interesting and I feel like I am travelling new ground yet finding things that are inherent to who I truly am. 

Chef Chaya

Chaya-Ryvka is a raw food chef, raw food pastry chef, educator, and promoter of vibrant health currently located in Northern California. Through food preparation workshops, lectures, private classes, and catering Chaya-Ryvka shares with her clients and audiences a new paradigm of food as ideal body/mind/spirit fuel, and medicine while providing the nurturing flavors and textures we have all come to associate with as satisfying “comfort food”.

Chaya Ryvka’s greatest joy is serving as a vehicle to help others transcend their own obstacles, challenges and ultimately experience the gift of those very things. She uses live foods, and heavenly raw desserts  as a chariot to carry a person delicately and delectably into the realm of self empowerment by way of your food choices. Ideally this would lead one to realize all things are choices and you can choose life, love, unity, consciousness etc. Ultimately giving you the opportunity to experience life in all its glory - shinning the light of life, inspiring many and being inspired one bite, one breath, one moment at a time. With Live Food, Live Wisdom, you can choose to Live Vision!

Read more about Chef Chaya and the Living Vision 


By the way I am quite blown away that there is a raw food chef with the same name as me! and a being who has such an inspiring and enlightened vision. I feel really blessed that somehow through the internet I find such incredible things. 

World Raw Food Day

this sunday on 10/10/10

All Raw Foodists of all types and trades, of all perceptions and directions (instinctive, vegetarian, vegan) as well as all people interested in health and nutrition with a high percentage of raw food (e.g. nutrition by Dr. Schnitzer, Dr. Switzer, etc.) are asked to participate in this historic event! 
See  website here 


There appears to be two events listed in Australia that I can see. Not sure what else is happening?? Anything in Melbourne? Im running a half marathon on Sunday and planning to fuel myself on raw vegan fuel thrive diet style... hopefully there is an afterparty?


* Australia (Tasmania), New Town
   5.00 pm, Organisation: Christine Nonn
   E-Mail: christine.nonn[at]gmx.de, Telephone: +61 622 87696
   vegan
* Australia (New South Wales), 2000 Sydney, Centenial Park
   12.00 noon, Organisation: Michel Nature
   E-Mail: michelnature811[at]gmail.com
   http://www.gaiastable.com
   joint Gaia's Table raw vegan picnic with Sydney vegan community 

Conscious nutrition

I was just reading Heidi Merika's website - naturopath, and herbalist specialising in plant based nutrition and living foods - and felt compelled to share some of her words

"Food is a love note from God. Its letters are written by the rays of the sun.
It says I love you and I shall take care of you and sustain you with the offerings of my earth." ~ Gabriel Cousens M.D.

Conscious Nutrition goes beyond food as a source of fuel. It even goes beyond nutrition for health and healing.
It is about using food as a tool for personal and planetary transformation.

Conscious nutrition incorporates the whole food model and takes it one step further to an energetic level.  The purpose of conscious eating is two fold; firstly we must nourish our bodies by eating organic whole foods. Secondly we can use our food choices to enhance our spiritual practice and our subtle energy fields.  In this model foods are chosen not only for their nutritional benefits but also for the affect they have on the consciousness. Thus even certain ‘healthy’ foods may be avoided at particular times if they produce certain kinds of effects on an energetic level. Garlic, for example, is often avoided by spiritual practitioners who find it stimulates the mind and physical passions and makes it difficult to meditate. In this model one is concerned with the energy field of the food thus living, raw foods are chosen most often because they have the highest vibration. They also contain greater amounts of nutrients and enzymes that have not been damaged by heating or processing.. ... Continue reading on Heidi's website Conscious Nutrition

Saf app

Wow I have a new food crush, Saf Restaurant in Londan have a free iPhone app with amazing raw vegan recipes as well as nutritional and ingredients clickable glossaries. So far I love it, what a grand idea.

On the way to see the delightful and endearing Emma Bathgate sing, I walked past Books for Cooks on Gertrude St and was sparked by this window display. What an incredible looking book, the picture obviously taken through glass while I was on the steer, I thought to my self how great it would be if I was given cookbooks like this to review, and a review meant trialing out all of the recipes. I want to make a cookbook oneday. I also want to go into the shop and look at this book oneday.
Quay, Food Inspired by Nature by Peter Gilmore

There's a whole world of positive momentum out there

Transition Towns Darebin

Transition Network

Earthdance Peace Watch

Botanical Cuisine Potluck

This event looks totally amazing!

The second "Botanical Cuisine Potluck"
To Bring: A Botanical Cuisine inspired living food dish to share (for some ideas you might like to visit www.shiitakeblog.com). Plus your own plate, cutlery and cup. *It'd be fantastic too if at least one of the ingredients in your offering was grown at your place... even if it's a simple garnish of home-grown parsley ;-)
What is Botanical Cuisine? - Well, it is raw food, pure and simple. It is the use of fresh produce (seasonal, local & organic wherever possible). It's light & nutritious with minimal use of nuts, seeds and NO dehydration.
Optional cost: Gold coin donation to the TTS Bali Project (read more about this fantastic charity at www.rawtheartoflivingblog.com )
Optional Fun Activity: The "Seasonal Basket Challenge"

Sunday, October 3 · 3:30pm - 6:30pm
The Natural Health Meeting Room (above Elwood Natural Health Supplies - enter from the ally beside the shop and go up the stairs)
78 Ormond Road Elwood
Melbourne, Australia

You can find 'Botanical Cuisine Potluck' on facebook and stay in touch with the event, there are also amazing pictures of the last one.

I found her in a fairy tale book, little miss in her red hood. I miss swinging my picnic basket, it broke when I was overseas and I had to leave it in Berlin. Hopefully another one will come into my life one day, they are brilliantly useful.

Wow this is a bit out of control, I would love to eat it one day - have a look at this incredible recipe by Omid Jaffari  Lemon Curd with golden sesame seed crust

The inspiration of imminent action
When you get inspired it is important to capture, store, and ride it.

Roll with the momentum, and ground where you are now so you dont forget your idea later.

Cliff Young

Albert Ernest Clifford "Cliff" Young was a potato farmer who at age 61 won the Sydney to Melbourne Ultramarathon. He was vegetarian, drank a lot of milk and would round up the stock on his farm on foot. The "Young shuffle" has been adopted by some ultra-marathon runners because it expends less energy.
This video is great, what an inspiration

If I had a food cart...

what would you like to eat from it?

I am thinking that it would be part live growing green garden, part bookshop, part smoothie cart. Here's a little picture I started working on yesterday. The beginning of making a dream real...

Inspiration from Nic

My friend Nic is living in Portland at the moment, and after yesterdays amazing internet discovery of the food cart scene there I sent him a message, this was his reply -

oh yes, you would totally be in love.
Especially this one.... only closed down not too long ago, but I know the guy and his friends who had their invented country (the cart sold the "country's" food). They were actually at the Melbourne Arts Fest a few years ago. Anyhow, the remnants of his cart are currently included in a "Peoples Biennial" curated by Harrell Fletcher. Really awesome.

He does icecream, amazing icecream. Corn on the cob, S.Salmon cream cheese n dill, "Bluegrass" Lemongrass n blueberry, omg, it goes on.
OH, gingersnap cookies n basil..... amazing. 

Mostlandic's, or Mostlandaganders as they are referred to in the South, eat so much ice cream that it can be said that every meal and beverage is made and consumed in that form.  The flavors come and go with the weather at Junior Ambassador's.

You may not find Mostlandia on a map, but that won't prevent you from being there.
Getting there is not a question of Where? But, rather, How?
It is nowhere, and now here.
It is a fanatasical psychogeographical destination happening anyplace, anytime, anyhow.
The cuisine found in Mostlandia is simple, fun and full of love, sometimes presenting subtle exotice undertones.  At it's core, it is comfortable, experimental and healthy. Mostlandian Official Website



Junior Ambassador's Icecream ingredients!!