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Tangy Tomato & Caper Dressing
It’s been a little quiet around here as I’ve been putting the finishing touches on my upcoming 2nd eBook Smoothie & Juices for Newbies which is  looking pretty fabbo; I’ve got the final proof back from the designer in my hot little hands, and I’m really excited to unleash  it on you, plus some terrific free bonuses I’ve got lined up to go with it when it launches VERY SOON! Here’s a sneak peek Make sure you are signed up here to be guaranteed you find out first, because you don’t want to miss out on the awesome BONUS offers I’ve got lined up for YOU! Also I’m putting together a holiday (Christmas) eBook for more »
Share on FacebookAlternative Sweeteners for Raw Recipes
Becci’s Chocolate Cake I’ve mentioned before that I am not much of a sweet tooth, but when it comes to raw desserts, there seems to be a little confusion as to what’s best to use for sweetening your cakes, cookies, puddings etc. Agave has gotten a bit of a bad wrap over the last couple of years, after initially being touted as a ‘healthy’ product, then when Mercola came out with this article in 2010, plenty of people were up in arms about the sweetener. I wrote a bit about it here, but I still use a raw version myself now and then if I cannot find an an an alternative, however I’m usually veering towards more »
Share on FacebookPregnancy: 28 Weeks
Yep there are 2 Â x 18 week pictures as I got my due dates a little wrong, but they’re only guidelines right?? So I didn’t initially intend to give a blow by blow account of my pregnancy on the blog here, but I had wanted to give more updates, particularly where nutrition was concerned, but had no idea, the past 28 weeks would fly by as quickly as they would and I still feel that I’d like the little lady to wait just a little more, so we can be more ready for her arrival, but are you ever really ready? Plenty of questions have been raised regarding how my diet/nutrition may have changed since more »
Share on FacebookLunch Inspired by The Raw Chef
Howdy, there, how’s your weekend if you’re in the normal part of the world? Sadly today is our second week in the working week, but hey, not bad when Wednesday is our Friday! It’s been a big start to my week this week, with the Smoothies & Juices for Newbie eBook I’ve been promising almost complete – cannot wait to share it with you all, and if you didn’t see my message on facebook yesterday, I’m creating some exciting new programs with YOU in mind and would love to know at what stage you’re at in your raw journey so I can serve you best! Let me know in the comments below: Are you a: more »
Share on FacebookAlmost Raw for Me | Cooked for Him
Hola! I’ve been a little technology AWOL this week, for a number of reasons: We had an unusually long weekend this past weekend, so that meant more family time Unlike most other expats who live here in Saudi with us who made the most of it by going away for a short break, we had our own little staycation which involved plenty of home organization, trips to Ikea, the hardware store and ticking items off the honey do list! (yep pregnancy nesting has begun alright!) I’ve also hit the 3rd trimester pregnancy exhaustion (I think!) It’s either that, or not eating so great over the weekend or not being active for a week (doing my usual more »
Share on FacebookShroom Burgers with Spicy Tomato Sauce & Garlic Cashew Cheese *RAW*
Happy monday!! or Tuesday to my antipodean friends and family! These last few days, this crazy nesting mama has been pulling apart the house bit by bit, purging, decluttering, shifting stuff from room to room wondering really if being organised is a trait that can be learnt or blessed with only. I have been loving this website www.iheartorganizing.blogspot.com (and her pinterest) for ideas, after a friend of mine showed it to me yesterday and I must admit, I’ve been dreaming in organisation! At 6 months pregnant, I am definitely nesting (AGAIN!) But seriously, are people like this organised FULL TIME? I’ve been posting freebies and stuff for sale on our private compound facebook sale/swap site more »
Share on FacebookGetting Started RAW: Soaking and Spouting Guide
Source  Have you ever tried sprouting? It’s something I know how to do but really don’t do enough of and I don’t know why, as it’s cheap, easy and sooo good for you. Plus you can grow them pretty much anywhere, including your hotel room if you are on the move!  Nuts and seeds need to be soaked to make it easier for your body to digest, as they are dormant and have enzyme inhibitors which are released through soaking. Some seeds will also sprout which is a great way to make your seeds more alkaline, increase their nutrient profile and can be an excellent source of protein – you can throw some into more »
Share on FacebookEveryday Green Juice
I get asked often, what is in my daily green juice and it rarely changes from day to day with the exception of some slight variations (added ginger, parsley, maybe beetroot, different greens etc) based on availability but I tend to stick to this same recipe each day and drink at least two large glasses or more if I can. Sometimes i will keep the vegetable pulp to make into vegetable crackers however not usually and it tends to end up on the compost heap instead, although I do want to get much better at reusing the pulp in the future. A secret is you can freeze it for later use and add it to ground more »
Share on FacebookLemon Cookie *RAW*
Today started off with a real bang this morning. Thursdays are our Saturday in Saudi Arabia and the compound we live on had a treat in store for us with the beginning of a new group fitness program. All the instructors gave up their morning and offered a 2 hour workshop to demonstrate all they have to offer. With 10 minutes for each class, we got to participate in Body Fit Jam, Pilates, Â Zumba (yeah that’s one I’m definitely signing up for – what took me so long!?!?), Boot Camp and plenty of other wonderful classes. I really didn’t think I’d make it through 2 hours but I did, and the end was rounded out more »
Share on FacebookA Week in Scotland
There’s been some gradual progressive changes on the website here over the past few months, as I’ve been trying to make the website more user friendly just for you, with easier access to: recipes blog posts on my time at raw culinary school 105 degrees (now called Matthew Kenney Academy in OKC and have just opened a new Academy in Santa Monica, LA, be still my heart!) for those of you also considering a career in the raw culinary arts,  as well as a section on travelling posts for those of you that are interested in that side of our lives living as Aussie expats living in the Middle East. I’ve also been quietly working more »
Share on FacebookGetting Started RAW: Your Shopping List
Going raw, increasing your raw, or getting back on raw can be overwhelming if you don’t know where to begin. As part of the EASY series (If you haven’t signed up for the FREE 4 part series you can find it here), I talk about defining your goal, making a plan, equipping yourself, and writing it down amongst other things. But the place where a lot of people struggle is what to eat and what to buy. Here I’ve put together a quick cheat sheet SHOPPING LIST below which can also be accessed in PDF printable form here. Don’t feel limited to these grocery items, but it is a great start for getting set up more »
Share on FacebookGarlic Cashew Cheese *RAW*
Nut cheese or pâté is one of my weekly staples when doing my usual kitchen prep work for the week ahead. I make different versions of a standard base similar to this nut cheese I’ve made here, but I do find that as the cheese only will last for about a week that these previous volumes are sometimes too much. Tonight I reduced the volume and came up with this altered recipe of some ingredients I already had on hand. I spent a little extra time processing the cashews in the food processor tonight and the result was a buttery, mash potato like melt in your mouth kinda cheese spread, that will be perfect add more »
Share on FacebookGinger Mango Custard Parfait *RAW*
This recipe isn’t so original as I have made the custard plenty and have it previously posted here as a component of the breakfast parfait recipe. Last night however, after dinner, Pat and I were feeling like something a little sweet, smooth with a little crunch and oh so decadent, so I revisited my previous recipe and made some additions to come up with this amazingly delicious, easy and show stopping raw dessert. This recipe should make 4 regular servings or 6 smaller servings and should be made in advance, and allowed to set in the fridge for a couple of hours, however if you wish to eat it almost immediately, just pop it in the more »
Share on FacebookSesame Soba Noodles *VEGAN COOKED*
I thought I’d share with you a cooked meal that I made for our family a couple of weeks ago during my weekly food prep day. Once a week (never usually the same day – sometimes it’s on a weekend or if we are busy all weekend it might be the first day of our working week, which is a Saturday in Saudi Arabia) I usually do my grocery shop and kitchen pre-prep for the week ahead. Rather than planning out all our meals for the week, I tend to pick 3-4 main meals that I will make for dinners including left overs for lunches or more dinners and we may eat out or at more »
Share on FacebookThe Iron Lady Juice *RAW*
Getting enough iron is mighty important for us women, especially those of us who are pregnant and for those suffering from anaemia. With low iron levels during my previous pregnancy, and quite a loss of blood during my last labour, it’s been uber importante to make sure I get adequate stores of iron. I always know when my iron levels are low as I feel tired, lacking in energy and irritable but I’m hugely aware of it now and I rarely allow it to get to that stage. Although I do take a folate/iron supplement whilst I am pregnant, I also like to ensure I am getting adequate stores from whole foods – directly as more »
Share on FacebookMy Raw Kitchen Equipment
Here is a handy list of the equipment I use in my Raw Food Kitchen Chef’s Knife* Uses You will be doing a lot more slicing of fruit and vegetables compared to ever before so you want to have a sharp, reliable knife, as it will be the most used piece of equipment in your kitchen. Select wisely (usually go for German or Japanese). I have the Japanese chef knife, Misono, that was given to me in my culinary school pack but I also favour the Mac knives and that will be my next purchase. You can find them online at Amazon here Cleaver Uses Opening young Thai coconuts I have a no name brand more »
Share on FacebookSweet Potato Chips *RAW*
My little family are having a short break visiting family in Scotland (my father is Scottish) during Eid. Eid is an Islamic holiday following Ramadan – means it’s vacation time for those of us living in the Middle East – makes up for having to work Christmas and Easter for us! Â I lived for a short time in Scotland in 2006, when I first left Australia to live abroad and it’s been my first time back since. Pat’s never been to Scotland so it’s been fun introducing him to my relatives and some of the hangouts I frequented when living here, plus sighseeing some places I missed out on when I lived here. So far more »
Share on FacebookWhat is it? | Tamarind
Tamarind, or Indian date, is a pod like fruit, which tastes similar to prunes with a slightly more sour flavour. It is commonly used in Thai, Indian & Arabic cooking to give dishes a savoury flavour with a hint of sour. Dishes like pad thai, teas and juices are most common uses. As with most fruits, the more riper it becomes the sweeter it tastes. I cannot remember why I purchased this box of the dried fruit, but it wasn’t until I came across Jennifer Thompson from Healthy Bliss’s recipe for her raw energy balls and saw that they included fresh tamarind or paste. So with plenty of almond pulp left over from nut milk more »
Share on FacebookCheezy Kale Chips *RAW*
I’m always complaining about not having any kale in this region of the world, but when we do get it, I forget and then realise I need to use it up fast. Kale is very popular in the raw food kingdom particular in the form of green smoothies, green juices and massaged kale salads. But of course by far, I think, the phenomenon of the kale chip is the most popular. Even if you don’t have a dehydrator, some companies do already sell them pre made, but wow some of them are a little pricey. For Australians check out Loving Earth and in the US, there are plenty of varieties avaiable in Whole Foods. Kale is more »
Share on FacebookMy Raw Food Pantry Staples
Someone on facebook asked me yesterday, as a newbie to raw foods, what would be some staples you would find in my kitchen pantry, fridge or bench top. Very timely indeed, as I was just putting together my shopping list for the store, and thought you might like to see, usually what my shopping basket/trolley consists of. Of course as much as I take a list to the store, I am flexible to sales, seasonal produce and also being inspired on the spot. I also only loosely meal plan for the week, as I like to have some spontaneity to my meals, however being a busy working mother, I do need to have some organisational more »
Share on FacebookGuest Post | Hadeel Kadi : Ramadan with a Sprinkle of Raw, Part II
by Hadeel Kadi Let me start off by saying a big thank you for all those who read my last article and posted comments and questions. I really appreciate your time and support. So we are past the halfway mark on our fasting journey. And I can tell you that my skin is glowing, I have mental clarity and as an added bonus my body feels leaner. I really can’t complain! As I promised, I will be sharing with you two recipes today to add to your raw food repertoire. So here we go. First, I’ll start with this yummy liver cleansing juice. Beetlicious Cleansing Juice: Beets, carrots, and apples That is the basic version more »
Share on FacebookEASY Tasty Zucchini Pasta *RAW*
When I first started writing this blog, 3 years ago, I was really excited about sharing the more gourmet side of raw. At the time, as a newbie to raw myself and in transition from a cooked, processed food diet, it was really appealing to me to be able to recreate healthy versions of my cooked favourites, like birthday cakes, burgers, lasagna and other more complicated pasta dishes, crackers, pizza, yoghurt parfaits, ice creams and plenty more. During this journey, I began the blog as I wanted to share the possibilities with first of all my friends all over then world, then readers (you) and show you what we were capable of producing with raw, more »
Share on FacebookLemon, Rosemary & Garlic Cashew Cheese *RAW*
I’ve been gradually trying to sort out all my recipes on the website here to be easier for you to find and navigate, so please bear with me, it’s a mammoth task, but I’m working on it. In the meantime here’s a delicious recipe that I usually make every week in some form or another, for the week ahead to top salads, raw crackers or as a pate in wraps. This is a variation of of my usual herbed cashew cheese where I use green onions, parsley & sometimes tarragon but had an abundance of fresh rosemary in the fridge so came up with this alternative and it delivers. Lemon, Rosemary & Garlic Cashew Cheese more »
Share on FacebookMy Favourite Things
So often I get asked, where did you get that? Or where can I get that? So I thought I’d share with you some of my current favourites things that I am loving. My Tribest Personal Blender This one’s been in my life for sometime (5 years in fact) and it’s travelled the world with me, during my flying days and also recently as a tourist. It’s 220V but comes in both 220V and 110V, and it’s very powerful for such a small machine. It blends greens and also comes with a dry blade (for grinding seeds and nuts – so perfect even if you don’t use it for travel) and 4 cups (2 x more »
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