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recipe
RAW deconstructed Japanese rice bowl with iced green tea

RAW deconstructed Japanese rice bowl with iced green tea

This experimental raw version of a Japanese rice bowl includes sweet parsnip ‘rice’, shitake mushrooms marinated with walnuts, goji berries and Tamari, and a fresh kale and seaweed salad. Ingredients: For the rice: 2 small parsnips, peeled and diced 1/4 cauliflower, chopped handful of pine nuts juice of 1 lemon dash of Tamari 1 clove...
BAKED lemon, coconut, sesame & cranberry cookies

BAKED lemon, coconut, sesame & cranberry cookies

These cookies are sweet and zesty all at once , and for optimum flavour, try to use organic options for all ingredients. You will need a blender to blitz the ground flaxseeds and water – a handheld mixer will do the job fine. The use of ground flaxseeds was inspired by a recipe here from...
WARM beetroot & porcini borscht

WARM beetroot & porcini borscht

Beets, dill and lemon are possibly my favourite combination – whether in a slaw, a soup or a dip they combine to create a cleansing, alkalising and lovely tasting tummy tonic. Borscht is a winter staple, however finding a vegan borscht in Melbourne has proved pretty difficult this year. This soup is all things warming...

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