Tuesday, July 21, 2009


This raw lasagne recipe is much easier than the one I previously posted. Click here to see previous post. There is no dehydrating and takes only about half an hour to prepare. It's fast becoming one of my favourite raw meals that is quick and easy. This was one of the delightful recipes passed on by Perth raw food teacher Kate Quinn at her raw food class. Kate's blog is called Raw & Vegan. I have slightly altered the recipe and remember to halve if preparing for 2.



3 large zucchinis
fresh oregano, thyme, basil
olive oil
sea salt

Using a potato peeler, peel long strips until you reach the core. Discard the core. Make the strips as wide as possible. Pull leaves off herbs and squash between fingers. Toss into a bowl with zucchini, dash of olive oil and a sprinkle of sea salt.

2 cups soaked cashews
juice of 2 lemons
3 cloves garlic
black pepper
pinch sea salt
nutritional yeast flakes (to taste)

Blend all ingredients until smooth. You may need to add water. Add more lemon or yeast to taste.

Half a small onion
Juice of 1 lemon
2 cups
semi-dried tomatoes
1 T olive oil
2 T agave syrup
pinch salt
enough water to give smooth consistent

Blend altogether.


Place a layer of zucchini pasta, making sure to overlap pieces. Spread some pasta sauce, and top with chopped tomato pieces. Place another layer of pasta, sauce and fresh tomato. Top with a layer of pasta. Spread cheese as a top layer.

Garnish with a drizzle olive oil, fresh ground black pepper and some squashed herbs.

NOTE: Make spaghetti by spiralizing the zucchini instead of slicing it. Toss through sauce and herbs and serve with a dollop of cashew cheese.


Make spaghetti by spiralizing the zucchini (using a spiralizer) instead of peeling it. Toss through the pasta sauce with fresh herbs, serve with a spoonful of extra sauce (if desired) and a dollop of cashew cheese.

Monday, July 6, 2009

Raw Chocolate Fudge

Let me just say, these have to be tasted to be believed. O my word - insanely delicious! I had the inspiration after a recent visit to Alive Organics in Bayswater. They stock yummy treats - as one needs to reward oneself for being a good raw foodie. I played with ingredients I had in the cupboard and here's what I came up with:

Raw Chocolate Fudge
1 1/2 c ground raw cashews
1 c raw unprocessed honey
3/4 c tahini or nut butter (like almond, cashew or macadamia nut butter)
4 T chocolate coconut butter (or cacao butter, but it's very expensive)
2 T carob powder or raw cacao powder
dash vanilla extract

Blend together in a food processor (don't try using a blender, like I did. Doh!). Pour into a lined dish and freeze til firm enough to slice. Slice into squares and store in a lined container in freezer. You must line the container or else the fudge will stick.
Another yummy fudge recipe can be found at the coolest green website, G Living. Click here. I do need to note though, I melt butters and oils by placing them in hot water instead of in a saucepan over the stove. I'm eager to try this recipe.

What do ya do with a batch of fudge that didn't turn out the way you like it?? Make Fudge Cookies!

I tried a fudge recipe from the Raw Food Real World recipe book but I added WAYYY more maple syrup than required. Yuppp! I also didn't like the salt crystals so I decided to turn them into Raw Fudge Cookies. You could make these with any fudge recipe. I've had raving reviews and people are eager for the recipe...so here it is.

1 c cashew or macadamia flour (hand crushed nuts)
1 c fine oatmeal
1 or 2 T cacao or carob powder
1/4 c coconut
1/4 c agave or maple syrup
2 teas vanilla extract
1 or 2 T chocolate coconut butter (much cheaper than cacao butter)
4 or 5 slices soft raw fudge (as much or as little as you like)

Blend all together in a food processor. Roll tablespoon sized mixture into balls and flatten slightly with the back of a fork. Store in a container lined with baking paper and keep in freezer. Note - they will stick to the container if it is not lined. Be sure to place baking paper in between each
layer of cookies.

Strawberry Heaven

I came across a large box of ripe strawberries at my local fruit and veg store for only $3. I couldn't believe my eyes. What a bargain! I came home and quickly did a search for raw strawberry desserts and settled on this Strawberry Pie. Here's the recipe:

Raw Strawberry Pie

First, make the Pie Shell:
  • 1 cup raw almonds (or 1/2 cup almonds and 1/2 cup cashews)
  • 1/2 cup soft pitted dates
  • 1/2 tsp. vanilla extract

It is very important to first grind the nuts in a food processor until finely chopped. Then, add the dates and vanilla, and blend well. Press thinly into a pie plate to form the shell. Set in fridge.


  • 3 cups fresh strawberries
  • 2 bananas
  • 1/2 c medjool dates
  • 1/4 c agave syrup
  • squeeze lemon juice
Slice 2 cups of fresh strawberries and place in a large bowl. Set aside. Blend the remaining strawberries, dates, bananas, agave and lemon juice til smooth. Pour over the sliced strawberries in large bowl. Gently fold the puree through sliced strawberries. Place strawberry slices into pie dish. Decorate with fresh strawberry pieces. Set in fridge for a few hours.

I found an incredible looking Raw Strawberry Coconut Cream Pie at the Rawmazing website. Check it out. That's definitely on the to-do-list

Raw Strawberry Cereal
I had just run out of my raw cereal supply so thought a strawberry batch would be a nice replacement. Here's the recipe:

Fill blender with washed and hulled strawberries, 1 cup almond pulp, a handful of soaked almonds, 1/4 cup agave (or to taste) and a squeeze of lemon juice. Blend altogether and pour onto dehydrator sheets. Smooth over the surface of the sheets. Dehydrate for 12 hours and then break up into cereal sized pieces and freeze.

I like to have it in the morning sprinkled over fresh fruit and cashew milk. Delicious!

Apricot Biscotti

The best biscotti I've ever tasted was made by my Aunt in Canada. It was so dangerously good that I've been determined to find a good raw counterpart. I found an amazing raw version of biscotti at Rawmazing. I didn't have all the correct ingredients so I substituted a bit. This is incredibly delicious, particularly with the cocao nibs. Here's my recipe:

Apricot Biscotti
1 1/2 c almond pulp
1 c ground almonds or finely ground oatmeal
1 c coconut
1/2 c agave syrup
1 c chopped apricots
1/2 c sweet cacao nibs
1 large orange (juice and zest)

Roughly chop apricots. Set aside.
In a food processor place almond pulp, coconut and oatmeal. Blend till thoroughly combined. Add agave and pulse til combined. Place in a bowl and add orange juice and zest. Mix by hand. Add apricots and cacao nibs. Form into biscotti shaped loaves and dehydrate 8 hours. Cut into biscotti slices and return to the dehydrator for 12 hours or so.