Lemon & Black Pepper Celeriac Risotto

Jul 20, 2009   //   by Kelly   //   Recipes  //  3 Comments

It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way. Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather unelegant apperance. It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavour but a little more nutty. With the fennel, lemon and celeriac, this whole dish is very high in vitamin C. Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K. Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavour. Yum.

Lemon & Black Pepper Celeriac Risotto

Serves one


1 medium celeriac root
juice and zest of 1 small lemon
1 tbsp finely chopped celery leaves
1/2 cup finely shaved fennel bulb
1 tsp unpasteurised miso
1/4 cup soaked sunflower seeds
1/4 cup pure water
1/2 tsp cracked black pepper
1/4  tsp sea salt


Trim off the outer layer of the celeriac root to remove all the dirt filled crevices, dice into cubes and pulse in a high speed blender or food processor with the lemon juice until fine. It should be about the size of rice or a little smaller in order to release more of the flavoursome juices. Adding the lemon juice at this point prevents the celeriac from discolouring as it oxidises.

Set the celeriac aside and process the sunflower seeds, miso paste and water until fairly smooth but still with a little texture.

Combine the sunflower mixture with the celeriac and the remaining ingredients.

Season with extra black pepper, sea salt and a little cold pressed olive oil if desired.

Serve in a bowl garnished with chopped celery leaves and lemon zest,  scoop up with flax crackers or even wrap in romaine leaves with some fresh alfalfa sprouts and your favourite greens.

Get the facts on Nutrition Data

Ginger Mushrooms & Wilted Asian Greens

Jul 4, 2009   //   by myrakelly   //   Recipes  //  5 Comments

ginger mushrooms2

This is so like a cooked stirfry you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.

Ginger Mushrooms & Asian Greens

The Ginger Mushrooms
About 20 Button Mushrooms
1 Tsp Minced Ginger
1 Tsp Minced Garlic
1 Tbsp Tamari
Juice of 1/2 Lemon
1 Tbsp Cold Pressed Oil (flax, olive, sesame or similar)

Wash and slice the mushrooms about 5mm thick.
Throw all the ingredients into a large bowl and mix with your hands until the mushrooms are well coated.
Place onto mesh dehydrator trays and dehydrate for about 6 hours.

The Wilted Asian Greens
About 4 Cups of Chopped Bok Choy or Similar Asian Greens

Place on mesh dehydrator trays and dehydrate for 1 hour

The Sauce
1 Tbsp Tamari
2 Tbsp Cold Pressed Sesame or Olive Oil
1cm Piece of Ginger
Juice of 1/2 Lemon
2 Tbsp Water

Place in a blender and blend until well combined.
Strain to remove any large chunks of ginger.

Putting It All Together
The Ginger Mushrooms
The Wilted Asian Greens
The Sauce
3 Tbsp Sesame Seeds
1-2 Cups Mung Bean Sprouts

Combine all everything in a bowl and toss to combine.

Double Dip

Jul 4, 2009   //   by myrakelly   //   Recipes  //  3 Comments

double dip

These are a couple of Turkish inspired dips that you can use with almost anything. Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on their own as a soup if you add a little extra water.


Zucchini & Avocado Dip

The flavour of this dip reminds me of Mucver (pronounced MOOSH-vair), the zucchini fritters often served in a mixed vegetarian kebab or as an entree in Turkish restaurants.

1 Large Zucchini

1 Medium Avocado

1 Tsp Sea Salt or Himalayan Salt

Juice of 1/2 a Lemon

1 Tsp Cumin

1 Tsp Tumeric

1/2 Tsp Cayenne Pepper

1 Large Clove Garlic

Chop up the zucchini, avocado and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.


Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

1 large beetroot

20 soaked brazil nuts

Juice of 1 Lemon

1 Large Clove Garlic

1 Tsp Sea Salt or Himalayan Salt

Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.


Both of these dips should keep for a week in an airtight container in the fridge.

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.

Can I live here please?

May 14, 2009   //   by myrakelly   //   Green, Videos  //  1 Comment


David Wolfe shares his vision of paradise on Green Planet Paradise.

Via Raw Food Right Now

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.

Raw Potluck Pizza

Apr 1, 2009   //   by myrakelly   //   Uncategorized  //  1 Comment

These are the mini pizzas my flatmate and I made for the raw potluck movie night we went to this weekend.It was so fun, we made all kinds of raw ‘junk’ food. Snacks for watching movies and playing board games. There were kale chips, chocolate sunflower milk, mini pizzas, zucchini linguini, chocolate coconut truffles and these little fruity larabar tasting bliss balls. Everyone went all out, we had such a feast!

I didn’t write the whole recipe down for the pizzas this time. But they were really delicious so I will have to do them again with the full recipe. The round bases were a sprouted buckwheat and flax bread and the square bases were juice pulp, flax and other seeds. Then we made a sundried tomato paste and basil pesto to spread on the base. For toppings we had semi-dried mushrooms, onions and red capsicum and fresh green zebra and red tomatoes. To top it off we made a a cashew cheese sauce. Quite a lot of nuts in one go for me these days, but once in a while it’s ok.

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