Marinated Mushrooms

Marinated Mushrooms

I have always loved cooked mushrooms yet ate raw mushrooms very rarely. Towards the beginning of my raw journey I discovered marinated mushrooms and couldn’t believe how incredible they tasted and that they reminded me of the cooked (fried) mushrooms that I...
Almond and Zucchini Hummus

Almond and Zucchini Hummus

This dip uses almond pulp which is leftover from making Almond Milk. The zucchini in the dip lightens the texture of the dip. Use this recipe as a base to play around with flavours either using essential oils or herbs and spices. Almond and Zucchini Hummus A great way...
Why soak nuts and seeds

Why soak nuts and seeds

Nuts and seeds are full of nutrients and are a great way of adding substance to a vegetarian or vegan meal. They can be sprinkled on a salad, used to make sauces or cheeses and have an important role in raw desserts. With so much versatility and goodness, nuts and...
Nut Milk

Nut Milk

What ever your reason for looking into nut milks, they are SUPER easy to make and taste so much better than the store bought tetra paks..  This is one of my favourite recipes to demonstrate in any workshop that I do. Why? It is life changing. Ok that may sound rather...
Chocolate Brownie with Chocolate Ganache

Chocolate Brownie with Chocolate Ganache

I love my chocolate! Before I was introduced to raw food and raw desserts, if I ate a piece of chocolate I would end up finishing the packet, box, container within a short period of time. I was hooked. Afterwards, I would feel yuck. I’d consumed way too much...
Flours used in raw desserts

Flours used in raw desserts

Like any recipes, cooked or not, there can be some ingredients that require preparation prior to making the dish. Having some flours already made and stored in the fridge means that when the urge takes you to make a sweet raw dessert you are able to do this. My three...