Atsumi healing centre

Jan 12, 2009   //   by myrakelly   //   Uncategorized  //  No Comments

Today I leave Hanoi to go back to Thailand. As interesting as Vietnam has been I am really looking toward to the warm beaches of Thailand again. I’ve booked into Atsumi Healing Centre on Phuket for a few days of fasting, yoga, meditation, colonics and massage. For the first time in well over a year I caught a little cold and I’ve been feeling a little run down. And I can tell you exactly why. While fruit and juice and smoothies are easy to order from the menu in south east Asia, fresh raw greens aren’t all that common. They’re mostly served cooked. So my diet has dropped to around 50% raw lately. I’ve still kept it strictly vegan and free of processed junk but I’m not getting anywhere near the amount of greens I am used to other than some green powder I bought along for the trip.. My travelling companions are neither raw nor vegan so we’ve been out at restaurants a lot rather than the markets. All poor excuses I know, but you make compromises where you have to for such a great trip. So more to come on how things go at Atsumi in the coming days.


Dec 25, 2008   //   by myrakelly   //   Uncategorized  //  No Comments

I’ve just finished a colonic session at Rasayana, an inner city detox centre and raw food restaurant. It was pretty hard to find, I took a taxifrpm banglamphu and gave the driver a map that Rasayana had faxed to my hotel. It still took a good 3/4 hr to get there with my two phrase Thai vocabulary and the taxi drivers bad English but we got there in the end for 300baht. Well it was all worth it. The food was amazing, I could have ordered the whole menu had I not just had the colonic. I was sitting there wishing I could be more hungry. So I settled on a green juice and a thai coconut noodle salad which was just divine. It had coconut and zucchini strips with a spicy Thai tomato sauce and peppers and semi dried baby tomatoes on a bed of lettuce. Bring the raw glutton that I am I ordered some nori rolls to take home for later and a selection of little raw snacks from the counter. The carrot crackers were really delicious and crunchy. They were made from carrot, sprouted almonds and cashews, thyme, flaxseed and love 😉 my other favourite were the carob macadamia crackers. They tasted more like banana though. They were a crispy blend of banana, coconut, sesame, carob, macadamia and love (they write that on all the ingredients!) I would love to go back there and try everything but we are off out of Bangkok tomorow so I’ll just have to ration my snacks as best I can.


Dec 25, 2008   //   by myrakelly   //   Uncategorized  //  No Comments

I’m sitting on the floor of a great little restaurant called ethos in banglamphu, Bangkok. I’ve just downed an amazing mango shake and I’m making my way through a fruit platter with freshly cut pineapple, mango, papaya, watermelon, banana and apple. There’s kirtan playing on the radio and a warm breeze. Ethos is on a small side street near Khao San Road littered with vegetarian restaurants. It’s my second trip here, I came last night for dinner and had the papaya salad, which is a Thai speciality. Down the road is May Kaidees, another vegetarian restaurant where you can also take vegan cooking classes. This is a great street to escape from the madness that is Khao San Road and they have free wifi too.

DIY Miniature Greenhouse

Nov 8, 2008   //   by myrakelly   //   gardening  //  No Comments


A few weeks ago we got some unfortunate news. Our landlords were moving back to New Zealand and they wanted their house back. So after five long years in this wonderful house and just as the planting season is starting to kick in I suddenly had nowhere to plant my seedlings! I had just ordered all these heirloom seeds and had prepped the vege patch, so what was I to do? I had to give these seeds a temporary home before we found a new house to make our new vege garden at.

This makeshift miniature greenhouse that I made was like a tropical heaven for my seeds. They sprouted up in less than a week and in the picture above they’ve been growing for maybe two weeks. All I did was place my seed raising tray inside one of those thick plastic bags that your new duvet cover or sheet set comes in. It’s a good boxy shape to fit the tray in and it creates a super warm and cosy home for your wee babies. If you want to provide a little extra encouragement in the colder weather you can sit the whole thing on top of a hot water bottle and just change the water once or twice a day.

We found a new place with a big back yard so I’ll be roping in a few extra hands for a working bee to make a new vege garden. I’ll try to take lots of pictures as it all grows!

Florence Fennel & Strawberry Salad

Nov 3, 2008   //   by myrakelly   //   Recipes  //  No Comments

Strawberries have just arrived at Commonsense Organics! To celebrate the onset of summer produce I threw these few ingredients together for lunch today and it turned out great. It just tastes like summer. And because all the ingredients are really juicy you don’t even need a dressing. I found it perfect just as is.

3-4 Large Strawberries

1/2 a Lebanese Cucumber

1 Small Fennel Bulb

A Handful of Fennel Fronds

2 Cups Chopped Lettuce

1/2 Avocado

Slice the strawberries, cucumber and fennel bulb with a mandoline. Finely chop the lettuce and the fennel fronds and dice the avocado into thin pieces. Combine everything in a bowl to serve. Easy.

Strawberries are the one of the most popular berries in the world. Not only do they taste and look great but they are also full of anti-oxidants. They are also heart-protective, anti-cancer fruit, and anti-inflammatory.

Nutrient-wise, strawberries are an excellent source of vitamin C and manganese. They’re also pretty high in fibre and a good organic source of iodine.

You can read more about the big red berries here

The Grass is Blue-Greener

Sep 7, 2008   //   by myrakelly   //   gardening, Uncategorized  //  2 Comments

I have officially joined the wheatgrass growing club! Anthony of had done a post a while ago about growing wheatgrass using ocean minerals that inspired me to get my own grass growing. While you can certainly get a good crop of greens without the extras there is always room for more minerals. It’s why we drink the greens right? So I had a look around to see if there was anything like the ocean minerals available in New Zealand and I came across this little website from Palmerston North, my home town! It’s run by a man named Wally and while he’s no web designer he certainly has the green thumb and some good tips for growing wheatgrass. So I ordered some of Wally’s Ocean Solids and a manual juicer to get my lawn underway.

What’s cool about the wheatgrass and ocean solids combo is that there are over 90 different minerals in the ocean solids and wheatgrass can absorb pretty much all of them. Just think of all those minerals in that one little glass of green goodness. Oh my! You just add some of the ocean solids, which look like rock salt, to your water that you’re going to water your crops with. You can also add a little bit to the soil.

If you’ve ever seen the trays of wheatgrass growing on the counter at a juicebar you’ll know it’s familiar green colour. But when you grow with the ocean solids, the grass is absorbing so many minerals which gives the grass an almost blue-green colour. It just looks so much healthier than other kinds I have seen. It’s sweeter and fresher than the juicebar variety and saves you your three dollars a shot you might spend if you bought out. I’m hooked.

I honestly don’t know what took me so long to get my homegrown wheatgrass setup. It’s so easy to grow and it looks great. So you can see in the photo, I have 4 trays. I have already mowed the lawn on the left. The lawn on the right is good to go. The two underneath are full of wheat that is still in the mid-sprouting stage. When the wheat gets longer shoots I will rotate them up to the top to catch the sunlight and turn it into chlorophyll for me to drink!

For anyone reading that doesn’t know about the miracle of wheatgrass and why you would drink something that tastes like you just mowed the lawn here are 40 reasons to drink wheatgrass. Also, Karen Knowler has a good video about growing wheatgrass here.

Go on, get growing!

Red Cabbage, Fennel and Mandarin Salad

Aug 21, 2008   //   by myrakelly   //   Recipes  //  No Comments

This is a fantastic winter salad with amazing colour and a good sweet/savory balance. It’s full of vitamin C to keep away colds in the chilly months. It’s good to use a mandoline to help you to slice things finely which brings out the flavour more. Always try to use organic ingredients where possible.

Serves 1-2


1/4 of a red cabbage

1 fennel bulb

4-5 mandarins

1 lemon

1 orange

a good splash of cold-pressed olive oil

a sprinkling of himalayan salt


Using a mandoline, shred the cabbage and fennel. If you don’t have a mandoline you could use a food processor or slice finely with a knife.

Halve the orange and slice a few pieces off with the mandoline to save as a garnish. Juice the rest of the orange and the lemon.

Peel the mandarins and break into segments.

Combine all ingredients in a bowl to serve.

Optional Extra: This is also great with some chunks of avocado mushed into the salad. It combines nicely with the juices.


Green Curry Soup

Aug 9, 2008   //   by myrakelly   //   Recipes  //  No Comments

A lot of raw vegans find it difficult to keep warm in the colder months. This soup uses a lot of warming spices to heat you up from the depths of your belly. I made it in the middle of a hailstorm, parked myself by the heater and got toastie.

Serves 2


1 1/2 cups filtered or spring water

1 cup tightly packed chopped spinach

1 cup chopped broccoli stalks

1/2 cup chopped leeks

1 avocado

1 carrot

4 – 6 soaked sundried tomatoes

1 clove garlic

1 tbsp miso paste

1 tsp himalayan or celtic sea salt

1 tbsp coconut oil

1 tbsp cumin

2 tsp tumeric

1 tbsp tamari or nama shoyu

1/2 – 1 tsp cayenne pepper


Blend the water, spinach, broccoli and leeks in a blender until smooth.

Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.

This can be served chilled in the summer or in winter it’s nice to warm it up a little. You can warm it either in the dehydrator for about an hour, or it can be warmed on the stove. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.

Sprinkle with cayenne pepper, flaxseed oil and top with some crunchy kale chips.