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

Cooking eggy comfrey fritters

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Few spoons of quinoa sweet potato mash
2 tiny eggs from Betsy and Hen
3 large leaves of comfrey finely minced
Salt
Fry on low heat with little coconut oil
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Asparagus, mustard and olive oil fried super low for a tiny while
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sauce of tahini, mustard, olive oil and water
-
this dinner was excellent

Raw spinach k-iche

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

Conscious nutrition #1 Raw vegan dairy alternatives

Wow! Amazing, I absolutely love eating and experiencing food made with consciousness and light.
Thanks so much Heidi for making such a brilliant and beautiful eating event and nutrition class. The macadamia feta cheese was a definite highlight. Vegan dairy! Yes! Cheese alternatives that are super deliciousandmake you feel really good? Perfect.

What I'm eating for dinner is really good

There is no picture.
It's dark, nightime.
Sometimes we don't need pictures.
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1/4 green cabbage grated
grated heritage turnip
one largish grated carrot
a ripe Roma tomato chopped
something like four tablespoons of sprouted quinoa (red, white and black)
fresh lemon thyme
pink salt
lemon juice
spoon of hemp oil
3 tsps of unhulled tahini mixed with a little water and mixed through

Ani Phyo recipe: raw chili with taco 'meat'

This looks amazing See recipe here

Breakfast under the eaves, near rain soaked grass

1.
Dill and mango smoothie
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2 bananas
2 mangoes
1/2 a bunch of dill
2 good handfuls of red cos lettuce
juice of almost a whole lime
1 cup of citrine and sunstone gemwater
1 cup of water

2.
Apple ladder
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Slice of apple from orchard down the road
Fresh mango from far away
A medium small leaf of mint from the garden


3.
Breakfast protein
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approxa-moxa-matelly -
1/2 cup of Hempseed protein
3 spoons of tahini
3 spoons of coconut oil
3 medjool dates
lime juice
rolled into a small ball and coated in fresh buckwheat sprouts and tipped with a borage flower

Conscious Nutrition Classes

The wonderful Heidi is giving three workshops at Prana House in Thornbury soon, they look really awesome. Im going, you should come too!

Monday 8th November 7.00-9.00 p.m. Raw Vegan Dairy Alternatives 
Learn how to make delicious milk, yoghurt, cheese and cream using nuts and seeds. Sample a variety of dairy alternatives that tantalize the taste buds and stir the imagination.

Monday 15th November 7.00-9.00 p.m. Beyond Greens
Learn how to make salads that use not only traditional salad greens but also incorporate weeds, medicinal herbs and edible flowers. Discover how and where to finds these ingredients, how to identify them correctly and their amazing nutritional, medicinal and spiritual benefits. Samples of these truly amazing foods will be available to try on the night.

Monday 22nd November 7.00-9.00 p.m. Raw Vegan Desserts
Learn how to make a raw vegan cheesecake and a divine chocolate mousse. Decadence has never been more beneficial to mind, body and spirit. It’s worth turning up for the samples alone!

To book or read more go over to Heidi's website Conscious Nutrition
Bookings Essential - Please phone 0415 626 893 or email info@consciousnutrition.com.au to register your interest 




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

Recipe: A raw macro bowl and knock off dragon sauce by GreenChef Callie

What I made for potluck

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Carrot, kale and coriander soup
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2 small branches of purple curly kale from Louis and Rachel's garden
4 sprigs of coriander from my garden, self seeded from last year
couple of mint leaves from my garden
8 or so small carrots from Ceres organic markets
1/4 avocado, organic Queensland
juice of 1/2 lemon from my tree
tsp of cold pressed hemp oil, from pure Delight Queensland
pinch of pink lake salt, packaged by mount zero Victorian company

Raw sushi
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similar to what I blogged a few days ago, but cauli instead of parsnip (parsnips still win...), and I left out the garden lettuce, because it was too hot and I wanted to simplify my jumping around
1/2 Cauliflower from Ceres organic markets
2 tbs soaked biodynamic Australian almonds
1 tsp ume su, umeboshi plum vinegar from japan
1 tsp agave nectar from Mexico?
pinch pink lake salt from mount zero
Purple cabbage sauerkraut that I made at home with cabbage from Ceres
carrots from Ceres
mung bean sprouts I grew at home with dried beans I bought from Ceres, pretty sure they were Australian
1/2 avocado, organic Queensland
organic nori sheets from japan?

Voilà! Just like that eh?

I also picked yellow nasturtium and orange calendula flowers in case a garnishing moment came up.

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.

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.

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