Feijoa & Manuka Honey Icecream

May 18, 2009   //   by myrakelly   //   Recipes  //  4 Comments

Feijoa & Manuka Honey Icecream

Feijoa & Manuka Honey Icecream

This recipe combines two iconic New Zealand ingredients. Feijoas and Manuka Honey. Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favourite fruits. This icecream has a delicate clean flavour, a slight sweetness and it’s not too rich or heavy. Very cleansing on the palette. You could play around with the quantities to make it sweeter or substitue the honey for agave if you prefer.

2 Cups  Soaked Raw Cashews

6-8 Feijoas

1/4 Cup Raw Manuka Honey

1 Tbsp Soy Lecithin Granules (optional, for extra creaminess)

About 12 Large Ice Cubes

1 Cup Pure Water

Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.

Blend all ingredients in a high speed blender until smooth and creamy.

Pour the mixture into your icecream maker immediately and process according your your machines instructions.

Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.

What is a Feijoa?

Although originally from South America, some might say the feijoa is now even more kiwi than the kiwifruit. They come around once a year in the autumnal months and people tend to go a little crazy for them when they are about. Besides being overly delicious, feijoas are a good source of vitamin C, folate and fibre. and they are so low maintenance that at least one house on every block is likely to have a tree.

Golden Kumara Chips

Apr 5, 2009   //   by myrakelly   //   Recipes  //  7 Comments

kumara chips

This is what happens when you get the Raw Vegan to do the snacks for friday drinks at the the office.

Kumara is an iconic New Zealand vegetable and a staple of traditional Maori cooking. It’s also known as sweet potato in the northern hemisphere and comes in a variety of colours and flavours.  It’s rich in anti-oxidants and one of the top potassium rich foods.  Kumara is also high in vitamin A and C and full of fibre. You could really use any colour, the orange ones are just much sweeter than the red, white fleshed kumara.

Golden Kumara Chips


1 large Golden Kumara (Sweet Potato)

1-2 Tbsp Cold Pressed Olive Oil

1 tsp Himalayan or Sea Salt

Optional:  1 tsp Smoked Paprika


Peel the whole kumara into thin slices with a potato peeler. I have found this works better than my mandoline, it gets the slices much thinner.

Cut or break the slices into smaller chip sized pieces and place in a large bowl.

Add olive oil, salt and paprika and massage with your hands.

Layout evenly onto mesh dehydrator trays and dehydrate at around 43degrees celcius/110 degrees farenheight for 12 hours or until cripsy.

Cauliflower Curry

Mar 29, 2009   //   by myrakelly   //   Recipes  //  3 Comments

This is a really easy and versatile curry. You can have it on it’s own, with crackers and so many other ways and all the spices are really warming so it’s great if you’re feeling the cold.

Cauliflower Curry


2 Cups Chopped Cauliflower

1 Medium Carrot, Chopped

6 Soaked Sundried Tomatoes

1/2 Avocado

1/2 Onion, Chopped

1 cm Piece of Ginger

1 Tsp Tumeric

2 Tsp Ground Cumin

1/2 Tsp Cayenne Pepper

1/2 Cup Dried Coconut

1 Tbsp Flaxseed

1 Cup Rejuvelac or Water

Serving options: Cucumber, alfalfa sprouts or rice paper (not raw)


Place all ingredients in a blender or food processor and blend until it is finely chopped and well combined.

Serve in a bowl topped with alfalfa sprouts, on cucumber rounds or if you are not 100% raw try it wrapped in rice paper with alfalfa. It would also work well rolled in a large leafy green with other vegetables or on flax crackers. It’s up to you.

On cucumber slices with parsley

Wrapped in rice paper with alfalfa

Sesame & Fig Chai Milk

Mar 22, 2009   //   by myrakelly   //   Recipes  //  1 Comment


Today is the Autumn equinox. Summer really feels like it’s gone now and the air is beginning to feel fresh and crisp. I just feel like donning a pair of unattractive slippers and sitting on the couch. So today we were thinking of Chai Tea and how delicious and warming the spices are, but we wanted to make a sesame milk version. This recipe has all the traditional Chai spices but not the caffeine, sugar and dairy that Chai usually has and you shouldn’t. This is a drink that will go down well with friends who are not raw because it’s just so tasty and if you don’t have figs on hand you could also substitute with dates. It’s perfectly autumnal.

Sesame & Fig Chai Milk

Serves 4-5


2 Cups Sesame Seeds

4 Cups Filtered or Spring Water

6 Dried Figs

2cm Piece of Fresh Ginger Root

1 Tsp Cinnamon Powder

1/2 Tsp Grated Nutmeg

Seeds of 3 Cardamom Pods

1/2 tsp Ground Cloves

2 Tbsp Raw Manuka Honey


Blend the sesame seeds, water, ginger and cardamom pods together in a high speed blender for at least a minute.

Strain and squeeze through a nut milk bag or piece of cheesecloth. Compost the sesame seed hulls and pour the milk back into the blender.

Add the remaining ingredients and blend for another minute. Feel free to adjust the spices to your personal taste.

Pour into short tumbler glasses and sprinkle with cinnamon. Serve with a cinnamon quill to use as a straw.

For a Chocolate Chai Milk simply add 1 -2 Tbsp of Raw Cacao Powder.


Making Seed and Nut Milks

Seed and Nut Milks are so easy to make. They are a great base for smoothies in place of dairy or soy. There are a number of videos on YouTube showing how to make the milk. This is a great demonstration by Karen Knowler. She uses almonds in this recipe which also make a delicious milk, I just use sesame seeds quite often as they are less expensive.


Not Milk

There are just so many health problems associated with dairy products. If you think about it we are the only species to drink milk as adults and we are the only species to drink the milk of another animal. It’s infant formula for cows, do you really think it’s going to be good for a human to drink? Cow’s are usually pumped so full of hormones and antibiotics which end up in their milk and eventually into the person who drinks it.  Check out this interview with Robert Cohen, author of ‘Milk, The Deadly Poison’ about the dangers of dairy.


Zucchini Linguine with Basil Pesto

Mar 9, 2009   //   by myrakelly   //   Recipes  //  No Comments


I made this dish for a raw potluck this weekend. There are plenty of cheap organic zucchini and tomatoes at the Victoria Street farmers market in Wellington now that it’s near the end of summer.  I also picked up the basil there for the pesto. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.

Basil Pesto

2 Cups Tightly Packed Basil

1/2 Cup Pine Nuts

1/4 Cup Pumpkin Seeds

1 Tbsp Lemon Juice

1 Clove Garlic

1/2 Tsp Himalayan or Celtic Sea Salt

1/4 Cup Cold Pressed Olive Oil

Spring or Filtered Water


Soak the pinenuts and pumpkin seeds for at least 4 hours. Drain and rinse.

Place all ingredients apart from the water into a food processor and process until almost smooth. You still want a little texture to it. Add a little water at a time if it seems too dry.

Store in a glass jar in the fridge for up to a week.

Zucchini Linguini

3 Large Zucchini

2 Medium Tomatoes

8-10 Dried Olives

1/2 Red Capsicum

2 Tbsp Pine Nuts

1/2 Cup Basil Pesto


Use a julienne peeler to slice the zucchini lengthways into long noodles and place in a large bowl. You could also use a spiralizer.

Chop the tomatoes and capsicum, destone and chop the olives and add these with the pine nuts to the zucchini.

Add the pesto and mix thoroughly to combine.

Leave to sit for 1hour before serving if you would like the noodles to soften a bit.

Tomato Basil Soup

Mar 6, 2009   //   by myrakelly   //   Blog, Recipes  //  2 Comments

This is something like an Energy Soup. Or you might call it a savoury green smoothie. I just call it it delicious and eat it all the time.  Don’t worry too much about the amounts, I never measure, I just chop it up and blend. The capsicum and basil really make it, so make sure you don’t skip those. Serve with some herby flax crackers for extra crunch.


1 Cup Cubed Cucumber

1/2 Zucchini

1/2 Red, Orange or Yellow Capsicum

1/2 Avocado

2 Tomatoes

1 Cup Tightly Packed Spinach

1/2 Cup Fresh Basil

2 Tsp Unpasteurised Miso

1 Tsp Tamari

Juice of 1 Lemon

1-2 Cups Water

Himalayan or Celtic Sea Salt and Freshly Cracked Pepper to Taste


Place everything in the blender starting with the cucumber and peppers and blend until smooth.

Serve cold with extra chunks of tomato, cucumber and avocado.

Cauliflower Rice

Mar 2, 2009   //   by myrakelly   //   Recipes  //  No Comments

We’ve been getting a lot of Cauliflower in our organic vege box recently. It’s the poor cousin to broccoli who always gets picked first. So we have to come up with creative ways to let that cauli-wall-flower shine through. This cauliflower salad is reminiscent of stir fried rice. You basically just need a base of cauliflower and the sesame oil and tamari dressing, then you’re free to change up the other vegetables in this dish to make your own variations. Here’s the combination I whipped up the other night.


1 small head cauliflower

2 carrots

1 large stalk celery

1 stalk spring onion

1 red bell pepper

1/2 cup sprouted sunflower seeds

1 tbsp tamari

2 tbsp cold-pressed sesame oil

juice of 1 lemon


Chop the cauliflower into florets and place a few at a time into the food processor or blender. Pulse until it looks about the size of grains of rice and place in a large bowl.

Chop the carrots and do the same as with the cauliflower.

Dice the bell pepper, celery and spring onion and combine with the remaining ingredients in the bowl.

This should keep for a few days in the fridge.

Cauliflower is a member of club cruciferous, just like Kale, Broccoli and Cabbage. These types of vegetables promote liver detoxification and help to prevent cancer. The phytonutrients contained in Cauliflower tell your genes to make more of the enzymes that are involved in detoxification which is why cruciferous vegetables are shown to be more effective in fighting cancer. If that wasn’t enough, Cauliflower is also very high in Vitamin C, it has more than oranges. These facts, figures and more are available over at World’s Healthiest Foods.

Blueberry & Banana Pudding

Mar 2, 2009   //   by myrakelly   //   Recipes  //  1 Comment

I made this for my flatmates last night to eat while we watched a movie. It’s really easy if you keep chopped frozen bananas in the freezer and have a jar of buckwheaties on hand. It probably took 10 minutes to whip up.


2 frozen bananas (chopped)
1 cup frozen blueberries
1 small avocado
1 tbsp honey, agave or a couple of dates (whichever you prefer)
1/2 cup dried coconut
1/2 cup buckwheaties



Place the chopped frozen banana, avocado, blueberries and your sweetener of choice into a food processor or high speed blender and blend until smooth.
Spoon into bowls and sprinkle with coconut and buckwheaties for a bit of crunch!


Soak whole buckwheat groats in water for about 8hrs.
Use a sieve to drain and thoroughly rinse the buckwheat.
Spread the buckwheat over mesh dehydrator tray and dehydrate 8-12hrs or until fully dry and crunchy.
Another optional extra is to add cinnamon and honey, maple syrup or agave nectar before dehydrating.