Orange Tahini Salad Dressing

Aug 18, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Orange Tahini Salad Dressing

The sweet creamy dressing makes the most of the delicious navel oranges that are in season now. It comines well with greens like cos lettuce or cabbage. Top with some grated carrots and raisins for extra sweetness and you’re good to go!


Orange Tahini Dressing

2 Tbsp Raw Tahini*

3 Medium Oranges

1/4 Cup Water

Salad Ingredients

1 Head of Cos/Romaine Lettuce

3 Large Carrots

1/4 Cup Raisins

Optional: Pepitas/Pumpkin Seeds (soaked & dehydrated)

Sea Salt or Himalayan Salt to taste


Peel the oranges and blend with the tahini. Add the water a bit at a time as needed depending on how juicy your oranges are. You don’t want this to turn into a smoothie!

Finely grate the carrots. Using a fine grater will give you more flavoursome carrots.

Finely slice the lettuce and toss everything together with the raisins and pepitas

Add salt to taste.

*How to make raw tahini

Raw tahini is expensive to buy and I’ve never seen it in Australia or New Zealand, so I make my own in my Vitamix blender.

Simply take a couple of cups or more of raw sesame seeds and blend on a low setting.

Use the tamper to keep pushing the seeds down as the mixture will rise up the walls of the blender. It will take a few minutes for the seeds to begin to release the oils and start forming a paste. You may need to stop now and again to prevent the mixture from overheating. You’ll be able to feel it warm up on the ouside of the container.

Then just continue to blend until you reach a consistency that you’re happy with.

The Lunch Bunch: Raw Sandwich

Jul 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Today I made a super easy raw sandwich to bring for my lunch. I was inspired by Megan Elizabeth’s Hoagie Recipe which you can view here.

All you do is take a romaine/cos lettuce heart, leave it intact and stuff in all of your favourite veges with some avocado or raw tahini or dates. Today I used grated carrot, cucumber, tomato and avocado. It stays together pretty well which is what makes it a great lunch to take to work or out for a picnic.

So easy!

Spiced Apple Chia Porridge

Jul 17, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

chia porridge

Yay we are so excited about this breakfast! I have it after high intensity training in the morning to support my energy production for the day. It’s like having a delicious apple pie pudding for breakfast. You also can make it the night before or keep a batch in the fridge for a few days so it’s ready when you are.


This high fibre and nutrient breakfast provides us with nice evenly sustained energy release throughout the day. It supports blood sugars by slowly breaking down and releasing usable energy. This helps to keep us calm, relaxed, and focused rather than creating those nasty highs and lows you can get from an overly refined breakfast or worse still, no breakfast at all!


Your tummy and liver will be happy too! It has some yummy nutrients and fibre to help reduce digestive spasm, pain and bloating and to help regulate bowel function.


chia porridge

Spiced Apple Chia Porridge

Serves 4

4 cups fresh raw almond milk*

2 medjool dates

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

2 sweet apples, chopped

1/2 cup chia seeds

1/2 cup raisins

pinch of himalayan or sea salt



Blend 3 cups of the almond milk with the dates and spices in a blender until smooth

Add in 1 chopped apple and pulse until roughly mixed

Pour into a large bowl and stir in the chia seeds

Leave to sit for 15-30 minutes to allow the chia seeds to absorb the liquid

Serve in smaller bowls topped with chopped apple, raisins, almond milk and a sprinkle of cinnamon

chia seeds

Above are white chia seeds before they are soaked. You should be able to find them in most health foods stores and many supermarkets are carrying them now also. You can get black or white chia, both are fine to use in this recipe.

*To make fresh raw almond milk

Soak raw almonds in water overnight

Drain and rinse

Blend 1 part almonds to 3 parts filtered water, if you have time, let this sit for 10-20 minutes to thicken

Strain through a nutmilk bag or mesh bag or through a fine sieve

It’s also ok to use it unstrained, it will just be more fibrous

Save the pulp to use in other things such as raw crackers, raw cookies or fruit & nut balls

The Lunch Bunch: Crunchy Crouton Salad

Jul 11, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

cruton salad

Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.


Dehydrated tomato slices

Chopped Tomatoes

Chopped Red Peppers

Mung Bean Sprouts

Mixed Salad Greens

Lemon Juice

Savoury Yeast Flakes

Pink Murray River Salt

Cracked Pepper

*To make the crutons

Save the pulp when you make juice or nutmilks.  I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.

Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.

Mix everything together until light and fluffy.

Add just enough water to make the mixture bind together and roll into small balls & dehydrate until  dry and crunchy.

Raw Feijoa Cheesecake

Apr 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Feijoa Cheesecake

Raw Feijoa Cheesecake
Today is the last day of my visit home to New Zealand. I was lucky enough to be here during feijoa season and as they aren’t really grown in Australia I have been using them in just about everything from smoothies to desserts while I’ve been here. The fresh clean taste of feijoas combined with creamy cashews is a match made in heaven so make sure to try this recipe out while they’re still in season.

Ingredients (approximate measurements):

1 cup raw almonds
2 cups dried dates

3 cups raw cashews
juice of 1/2 lemon
1/4 tsp himalayan or sea salt
1 cup cold pressed coconut oil
3 – 4 tbsp of raw organic honey or agave nectar to taste
2 cups of chopped feijoas for the filling + 2 cups for the topping


Blend the almonds in a food processor until they are like fine breadcrumbs (save a couple of tablespoons aside to dust the cake tin)
Chop the dates and add to the almond meal. Blend until fully combined like a cookie dough.
Brush the base and sides of a springform cake tin with coconut oil and dust with ground almonds. You could also cut a circle of baking paper to line the tin.
Press the date/almond dough into the base of the tin.


Soak the cashews in water for 2-3hrs

Place the sealed jar of coconut oil in a bowl of hot water to melt for about 10 minutes
Drain and rinse the cashews
Add all filling ingredients to a high speed blender and blend until smooth
Pour the mixture into the tin on top of the base

Place in the refrigerator to set for a couple of hours
Serve with fresh chopped feijoas on top

The Lunch Bunch: Corn Salad Salad

Feb 28, 2011   //   by Kelly   //   Recipes, Uncategorized  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

I love Corn Salad or Marche or Lamb’s Lettuce, Which ever name you prefer. It’s got a kind of a nutty flavour and the leaves are quite thick. It”s high in Vitamin C and contains the much sought after Omega 3 fatty acids. They had some baby Corn Salad at the market today for really cheap. So guess what I had for lunch?

Corn Salad

Roma Tomatoes


Hemp Seeds

Thinly Sliced Asparagus

Thinly Sliced Zucchini (done with a peeler)

Lemon Juice

Nutritional Yeast Flakes

Himalayan Salt

Bali Raw Food Report

Feb 25, 2011   //   by Kelly   //   Travel & Events  //  No Comments

You may know Ubud as that place where Elizabeth Gilbert / Julia Roberts went to meditate with a toothless medicine man and make out with a dreamy Brazilian in Eat Pray Love. That sounds totally great, but I know it as a little place called Raw Food Heaven.

I spent two weeks in Bali not long ago with another raw foodie friend of mine. We spent most of our time in Ubud away from the chaos of places like Kuta. It was so great travelling with another raw foodist. Our days revolved around exploring the markets, getting spa treatments and eating at raw food restaurants. We drank so many fruit shakes and coconut juices and ate so many amazing raw food dishes, so I thought I’d share them with you…

Little K

Where: located in the garden at the Balispirit Yoga Barn (Jl. Pengoseken – Pedang Tegal, Ubud)

Hours: 9am – 4pm Tuesday – Sunday.

More Information Here

We only ate here once near the end of our stay, I wish we’d gone here earlier to get in a couple of visits. Its situated on the edge of central Ubud in the garden of the Yoga Barn. You just wander down a path past Siam Sally and the Zen Spa. It’s in a beautiful outdoor garden area overlooking coconut palms. A nice quiet refuge out of the busy tourist areas of Ubud. Little K was definitely my pick of the restaurants in Ubud.

This was so amazing. I don’t know why anyone would order cooked food when you can eat something like this . It’s a flavour explosion. Layers of zucchini, tomato, cashew ‘cheese’ sauce, tomato marinara sauce and pesto. Yes, it is all raw and so much better than a cooked lasagne. I’ve made a version of this at home before and it’e actually pretty easy, especially if you have the sauces made up earlier.

Raw Pizza
The flavours of this are pretty similar to the Rawsagne as they use some of the same sauces only it’s a really nice flax bread base.

Raw Samosas
These were coconutty with a mild spice, a delicious curry flavour but quite crumbly.

Raw Thai Rolls (Raw Pizza at the back)
These Thai rolls were great. Just a thin strip of zucchini wrapped around julienned vegetable like carrot, peppers and cucumber with an amazing curry sauce.


Where: next to Tegun Galeri, at Jl Hanoman# 44B,

Padang Tegal, Ubud
Tel. +62 361 7803802

Hours: 8am – 11pm daily

More information here

We ate here a few times, It’s central and close to the Bali Spirit Yoga shop. It’s owned by the same people as Little K. They have a cooked menu that is mostly healthy vegan food with a lot of juices, smoothies, salads and raw desserts with a different main raw food dish every night.

Raw Apple Pie
This was really delicious, as you can see we got halfway through before even taking a picture. Really simple base of probably almonds and dates filled with soft sliced apple, raisins and cinnamon. The raspberry sauce was a little too sweet but still pretty darn good.

Bali Buddha

Where: Located across from Ubud’s Post Office on Jl. Jembawan No. 1

Hours: 8am – 10pm daily


We ate here a lot, there were a lot of healthy organic options in both the cooked and raw camp. They do all these great tonics and teas and superfood smoothies like the Magical Noni Soursop. They’ve also got a great health store downstairs with a wide range of local & imported organic foods, as well as natural household, skincare & alternative products. There is also a really good noticeboard outside for things like yoga classes, healing and other activities.

Tropical Pie
Layers of tropical fruits (papaya, pineapple, banana) on a date almond base topped with coconut and almonds.

Chocolate Pudding Pie
Oh My Buddha. This was sensational. A soft raw brownie style crust filled with this amazing gooey chocolate pudding.

Magical Noni Soursop Smoothie
Soursop makes such a great drink. The green smoothie at the back was not so great.

Bali Buddha Chocolate Bar
I probably had about 5 of these the whole time I was in Bali. It was more like a dense fudge brownie than a chocolate bar. Ingredients were vanilla, dates, raw chocolate, coconut oil, honey, raw almonds & cashews. Balinese growers produce a lot of raw ingredients like the really raw cashews that Loving Earth sell here in Australia and New Zealand, so a lot of things like cashews and cacao are local. Plus one of the coolest things about this bar was that the packaging was a banana leaf! I’m sure my friends over at Unpackaged would approve. Apart from the label…

Rice Paper Rolls
One thing I never liked about buying rice paper rolls is that they are just stuffed with rice noodles and hardly any veges. So these are not 100% raw but they only use the rice paper. Not a noodle in sight, just raw veges inside. Exactly how I make them. They had cute little banana leaf bowls for the sauce too!

Sari Organic

Where: The farm and restaurant is located in a rice field about a 20 min walk from downtown Ubud. To get there, walk 800m down the Abangan/Water Way, starting from Ubud Main Rd. It’s not the easiest place to find, so follow the signs or ask a local if you have trouble.

Hours: 8am – 5pm daily

phone: (+62 0361) 780 1839 or 972 087

So you do have to walk 20 mins down this path through the rice fields to get to Ubud Sari, which can be quite hot as there’s not much shade, but it’s totally beautiful. It’s all open air looking over the rice terraces and they use organic produce from their own farm. The food is mostly cooked organic food but there are a few raw food options on the menu too.

Gazpacho, Thai Salad & Coconut Water
Ah yeah, that’s not a mirror. We ordered exactly the same thing. The gazpacho was great, nice and cooling after a long hot walk through the fields. The salad was pretty ordinary. It just had some coconut on it.

Ubud Sari


Ubud Sari is a health resort where you can stay for a detox or as a day guest for colonics, massages and other health treatments. We tried to get in last minute for some spa treatments but they they were totally booked. They also have a restaurant that is a bit pricey but has some great things on the menu. We went for a late breakfast and had superfood smoothies which were probably them best that I had in Ubud.

The Restaurant

Ubud I love you. I can’t wait to see you again.

Thanks to Raw Food Bali for the directions. Such a great resource as I was planning my trip.

The Lunch Bunch: Salad with Hemp Seeds & Brazil Nuts

Feb 25, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

The Lunch Bunch is some of the really easy things I make at work or take with me for lunch

This was today’s salad at my desk, not a great photo, but it tasted great! I took everything to work in a little container apart from the lettuce which I grabbed from the markets at lunchtime.

Baby lettuce greens
Finely grated carrot
Hemp seeds
Finely chopped brazil nuts (with a nut grinder device)
Nutritional yeast
Lime juice
Himalayan salt

Grating your carrots super fine makes such a difference. They are super juicy and mush together well with the nutritional yeast, avocado and lime juice. I have a grater that has one side with really fine holes. They’re about the size of a parmesean grater. Totally worth getting one of these if you don’t have one already.