Howdy!

How’s your first week of the year been? It’s been a bit of a non week here, playing the waiting game, preparing for my mother to arrive from Australia next week and just laying low and resting up ready for our little girl to make her appearance whenever she feels ready.

Most days I’m feeling pretty awesome and full of energy, but I think I can overdo it then, I realise that labour could be any moment then I slow down and realise I need the rest.

Yesterday I took myself off to the supermarket off camp to load up on groceries (last grocery shop I thought would be the last before baby was born, but WRONG) so had to make sure we had plenty of fruit & veggies and food supplies for the family in preparation.

[Have you downloaded your FREE Getting Started RAW Shopping List yet? Click here for your PDF - it's the same one I use!]

I know, I know, lots of plastic but we do recycle all of these bags!

I must have been a funny sight though at the supermarket, pushing around this MASSIVE trolley full of supplies with my huge belly. Luckily the staff know me and are always quick to help with unpacking and packing of bags – not that I feel I really need it.

Ahhh I do love a fully stocked kitchen/fridge/pantry!

We do have a supermarket on our compound but I find the produce available is very hit or miss, so weekly I take myself off via taxi (remember women cannot drive in Saudi Arabia) and load up on fruit and vegetables at one of my favourite supermarkets in town. My cart clearly for what looks like a family of 10 – but yeah we do juice a lot of it!

My bag is packed for the hospital – even though the hospital is at the end of our street, and they pretty much supply everything. We have a great hospital on our compound (company provided) and it’s where I gave birth to Manus 2 years ago.

The kale chips I made 2 weeks ago are still in the bags ready to be taken along with some jingle balls for snacks for me and the midwives ha.

Other things I’d like to pack to eat are:-

• green juice/smoothies in flasks
• coconut water
• fresh fruit including bananas
• trail mix

But we will see, depends on how quick things start to happen. Ideally I’d like to check out same day too, so will just have to see on the day.

On to this long anticipated recipe which I made for a friend’s Masalama last night (Arabic for goodbye/farewell) BBQ.

I also took along my own smoothie because honestly, my appetite is pretty much non existant right now (apparently a sign of getting closer to labour too)

People have been asking where I purchased this glass drink bottle and it was a gift from our friends in New Zealand but the brand is called Life Factory

This following recipe, is one I make/adapt frequently, but cannot take the credit for.

Carmella from The Sunny Raw Kitchen devised this recipe and you can find it in her amazingly huge and thorough 168 page  eBook and hard copy book, Delightfully Raw available for purchase here for between 17.99USD & 24.99USD (you pay what you can afford!)

She has so many amazing recipes in this eBook from spreads and nut cheezes, to hemp veggie burgers, basil & fennel pizza, garlic nori snacks, to some incredible desserts, I am yet to make my way through them all!

I adapated her recipe (doubled it for a 10inch springform pan, used maple syrup instead of agave/honey and didn’t use any lecithin) however Carmella has kindly allowed me permission to share her recipe with you. Please visit her blog here or her Facebook page here and tell her Girl on Raw sent ya!

Strawberry Shortcake

Photograph taken from Delightfully Raw 

CAKE

3⁄4 cup well packed soft dates chopped

1 cup loosely packed wet almond pulp from making milk or ground almonds

1 cup dried coconut

1⁄2 cup cashews

1 tablespoon lemon juice

1 tablespoon pure vanilla extract or liquid vanilla

Pinch salt

Place the dates in a food processor and process until a smooth paste forms.You may need to add a little water and also scrape down the sides of the bowl a few times. Then add the rest of the ingredients and process until smooth.

Note: If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.

WHIPPED CREAM

Adapted from a recipe by Café Gratitude

1 cup cashews

1 cup + 2 tablespoons coconut milk*

3 tablespoons raw honey or agave nectar

1 tablespoon lemon juice

1 tablespoon pure vanilla extract or liquid vanilla

Pinch salt — 1⁄2 cup melted coconut oil

1 tablespoon lecithin powder

*coconut milk 

Coconut Milk Place 1 cup dried coconut and 3 cups water in a high-speed blender. Let sit for 10 minutes or so to allow the coconut to soften. Blend until smooth and creamy. No need to strain.

1. Blend all ingredients except the melted coconut oil and lecithin in a high-speed blender until smooth.

2. Add the coconut oil and lecithin and blend briefly, just to incorporate.

3. Pour into a container and set aside in the refrigerator or at room temperature until ready to assemble.

STRAWBERRY LAYER AND DECORATION

2 cups strawberries, sliced

ASSEMBLY

1. Form an even layer on the bottom of a 7-inch springformpan with half of the cake mixture.Top with half of the strawberries, followed by some of the whipped cream. Place in the refridgeraor or freezer to set.

2. When firm, form another cake layer, then top with more strawberries. (Remember to save a few for decoration!)

3. Again top with whipped cream and return to the refridgerator/freezer to set.

4. When firm, carefully remove the cake from the pan and place on serving plates.

5. Decorate with strawberry slices and serve.

Note: for a simpler version of this, form a cake layer, followed by strawberries. Top with a thick layer of whipped cream and let sit in the refridgerator. Decorate with strawberry slices and serve. Perhaps not as impressive but definitely still as delectable.