madness is upon us

April has come and nearly gone, it feels like the year is flying by already.  It's been action packed for sure, lots to keep me busy, specially experimenting with new dishes and putting myself through challenges.  

I have to say, after May, I will be ready to settle down, stop with all the challenges and just be for a while!

Having tried my hand at different plant based philosophies, I have to say my favoured approach is more the low fat mainly raw way of eating.  I just feel better when I eat this way.

The few times that I have craved bread and gave in, I felt bloated and lethargic, and a little bit nauseous.  Not a good feeling to have after you eat.  

I'm also going to be needing some more time as I might be starting a Nutritional Medicine degree!  Yay, I'm so excited to begin, it's now not if, but when.  Trying to figure out how I'm going to juggle family, work, school, exercise and blogging!

It's going to be a challenge but nothing millions of other women haven't done, so I will just have to suck it up!

Speaking of women, I'm going to introduce to those that don't know her already, Loni Jane.

I came across Loni on tumblr and again on Instagram.  Her photos are beautiful, her dishes are so delicious and her story quite inspiring.  I get a vibe that she is a free spirit, but focused as well.  Such a great combination for a human to have.  I've definitely been inspired by her and I keep on being inspired. It helps that she's so open with the information she shares and I'm yet to come across a question she doesn't answer.  

Here she is in her own words.

So I'm 25 and my journey to health started about 2 years ago when I hit rock bottom from a result of picking up dengue fever, CMV virus and parasites from spending a month in rural Thailand (on a huge bender more like it) lol. My party lifestyle and junk food diet finally caught up with me and you could see how sick I was just looking at me, I had acne and skin sores, my eyes were yellow my skin would bruise easily everywhere , my hair was thin and even for a sorta slim person I had cellulite and a gut. And over all I was just and angry person, I was the "oh you only live once" kinda girl. Never took drugs but alcohol was in excessive amounts most days. Yes, most days. I would drink at least 8 out of 7 days and would praise myself if I went a day with out a drink. Everyone in my life knew me as the entertaining piss head, the one that always has a triple southern comfort on the rocks in hand and maccas in the other with a backwards cap on. I had to make a change so I went to get a live blood screening and showed up that my blood was thick and all stuck together, I was full of inflammation, candia, viruses and food particles in my blood. My blood was like clag glue pretty much = not good.  I got some shit advice and went thru so many different ways to eat, high protein, gluten free, high fat, low fat, low carb high carb No carb , fasting, zigzagging and much more. And then finally came across raw food and 80/10/10 lifestyle! Which saved my life!! Eating this way feels so natural to me and I will never look back. 

It took a while for people to realise that I'd changed for good and I wasn't just going thru a health faze. I had to separate myself from the scene completely and I learnt a lot about myself and my habits when I was alone. This was an unreal growth period were I learnt alot about myself.

Anyway, 2-3 years on I'm healthy as ever. Living in the Gold Coast on the beach for the last 4years has helped me see the real beauty that nature has to offer and am lucky to be able to have tropical fruits readily available all year round. I shop local and organic with the awesome markets on every week too! 

I work as a Photographer/designer for an action sports brand and In my spare time (not that I have any) haha I like to come up with new raw vegan creations, read, get outside, take photos,do anything creative,  walk in nature, yoga, go on road trips and holidays! 

My website is www.aleven11.com (which will be up next week)

Tumblr - www.aleven11.tumblr.com

And my instgram @lonijane

And here she answers the OHM questions.

1.  What is your eating philosophy?

80/10/10 80% carbs 10% fat 10% protein . All from raw fruit and vegetables spirited activated nuts and seeds and superfoods. 90% of my lifestyle is this way but I still have cooked vegan food on the odd occasion if raw food isn't avail. 

2.  When and why did you decide to eat this way?

About a year ago the raw lifestyle came into my life and changed my world. I got into health because I got very sick from abusing my body with alcohol, bad food, stress and no sleep. I was living the party lifestyle and my body hated it. I traveled over seas and ended up coming back with dengue fever and parasites which I had for at least 2 years till I found out. I ended up with a poor immune system and caught every bug in the air, I was sick every week. The last straw with me was that i got terribly painful acne on my face, chest and back and also starting to gain weight. I got onto a local naturopath who helped me get back on track with herbal/ vitamin supplements and I got into raw food by watching freeleas videos of YouTube and started with 5 bananas at a time. Then I bought the book 80/10/10 by Doug graham and that really taught me about the high carb low fat lifestyle and I've never looked back! 

3.  Have you noticed any changes since changing your eating philosophy (if any)?

Oh the greatest changes! I would say the biggest change is my view on life, I'm much happier more calm and more grounded. I also had weight loss (toxic build up gone) clear skin, better skin tone, thicker fast growing hair, better digestion and elimination. 

3.  What is your favourite dish to cook? 

I would say a smoothie cause I'm obbsesed with them and if I don't have at least one a day I feel deprived. 'Purple swag' is so delicious - and i think it a great one to introduce people into that don't even eat raw cause it so aesthetically appealing to the eye and smells and tastes Devine!  

4.  What ingredients are a must-have for your fridge/pantry?

Frozen bananas at least one big container, vitamineral Green powder, dates , coconut aminos, coconut water, kale, hemp seeds and apples. I could make breakfast, lunch dinner and snacks with those ingredients. Yum! 

5.  Juices or smoothies?  What do you prefer and what combination?

Oh that's a hard one. I do love smoothies cause they are way more filling and I love my calories! And anything bananas I'm obsessed with. 

6. Sweet or savoury?

Well I've figured out that mornings for me are sweet and afternoons are savoury

Here's Loni's recipe for Purple Swag

5 or more frozen bananas (I use organic) 1/2 cup of raw coconut yogurt, a shit load of frozen organic blueberries, strawberries if you have them, some water and you can add any seeds like hemp seeds, chia seeds etc. blend on high and viola! Delish! 

I made it today for lunch and this is what it turned out like

I didn't have any raw coconut yoghurt so I used the flesh of one young coconut and half the coconut water.  Delicious!

Thanks Loni Jane for sharing so much of your journey with us and if you're not one of her 71K+ followers, then you are truly missing out.  She's awesome, follow her.  #babetown

Now for some recipes!  All recipes serve 1 unless specified.

I've really been enjoying smoothie bowls for breakfast, it's like having the best of 3 worlds: smoothie, fruit, juice.  WIN!

Pink Smoothie Bowl

Ingredients

2 frozen bananas

1 large orange

1/2 cup raspberries

1/4 medium beetroot 

Method

Blend all ingredients until smooth.  I find that the orange makes the liquid so don't add any water until you really need to.  Unless you like it thin that is.

I served it with a green juice, and some fresh kiwi, pomegranate and plums.

Blueberry Smoothie Bowl

Ingredients

1 cup frozen blueberries

3 frozen bananas

3/4 cup water

Method 

Blend until smooth.  Top with your favourite fruit.

The juice is watermelon, carrot, lemon and purple cabbage.

Carrot Cake Smoothie Bowl

Ingredients

3 frozen bananas

5 small carrots or 3 large carrots juiced

2 small apples juiced

1 medjool date

1 tsp of ground cinnamon + extra for garnish

1 TBS of organic raisins

3/4 of juice pulp

Method

Get your pulp and mix it with the raisins. You might have to pick out the stray apple seeds or any chunky bits. Set aside. 

Blend everything else except the extra cinnamon, until super smooth.

Pour in to a bowl, place the pulp mixture around the edges and some in the middle, sprinkle on the extra cinnamon and serve.

Whilst it may not look the part, this is super delicious and filling due to the pulp which I mixed through the smoothie. It really was like eating carrot cake batter!

If you want to, you can add some crushed raw walnuts but I didn't due to the whole food combining thing. I didn't miss it but it would be a nice touch.

Enjoy!!

Vanilla Chia Porridge

Ingredients

Chia gel (1/3 cup chia seeds, 2 cups water)

1 large grated pear

1/2 unsweetened almond milk

1/2 tsp vanilla extract

Desired toppings

Method

Mix 1/2 cup of chia gel with almond milk, grated pear and vanilla.  To reach your desired consistency of porridge you may have to add more chia gel or less almond milk.

Place toppings on top and serve.

I used berries, dates, bananas, goji berries, pomegranate seeds, flax meal and some ground cinnamon.

This is really filling so it's great for when you know you're going to be on the go.

Coconut Chia Pudding & Beet Ice Cream

Ingredients

Chia gel (as above)

1/3 cup coconut water

1 TBS coconut flesh (optional)

3 frozen bananas

1/4 medium beetroot

Choice of fruit

Goji berries and dried coconut to serve

Method

Make the coconut chia pudding by blending the coconut water and coconut flesh together and mixing it through the chia gel.  If you don't have coconut flesh, just do it with the water.

To make the ice cream, just blend the bananas and beet together in a high speed blender to ice cream consistency.

Arrange in a glass or bowl in whatever order you desire.

I did peaches on the bottom, chia pudding, more peaches, kiwi fruit, ice cream and topped it with dried coconut and goji berries.

SO YUM, I can't even tell you!

This next recipe is not actually breakfast, but next time you crave a chocolate fix, why not try them.  They don't have any other fat aside from the naturally occurring good oils found in the nuts.

Raw Vegan Brownies

Makes 8 squares 

Ingredients

Base 

1/2 cup hazelnuts

1/4 cup almonds

1/4 cup pecans 

6-7 medjool dates

Filling

3 ripe bananas

2 1/2 TBS raw cacao powder

1/2 tsp vanilla extract

2 medjool dates

1 tsp raw cacao nibs

Method

Base 

Process all ingredients in a food processor until crumbly and press into a tray lined with baking paper. I used a rectangle cake tin.

Place in freezer whilst preparing filling.

Filling 

Blend all ingredients except cacao nibs until smooth. Pour over prepared base and smooth out the top. Sprinkle with cacao nibs and place in freezer to set. About 4 hours or overnight.

I make these and keep them in the freezer for when ever a treat is in order.

Enjoy 

Now for the savoury stuff!

I really love Middle Eastern food. It's by far one of my favourite cuisines. For fresh but rich flavours, you just can't go past it. 

Here's my version of the popular Kousa Mahshi - stuffed zucchini.

I use quinoa instead of rice and add no oil to the cooking process.

Traditionally served with yoghurt, I made a cashew cream to substitute. If you want to keep it fat free, feel free to leave it out.

Vegan Kousa Mahshi

Ingredients

3 Lebanese zuchhini

Filling

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves of garlic

juice of 1/2 a lemon

1 TBS fresh diced parsley

1 TBS fresh diced mint

1/2 tsp ground cumin

1/2 tsp ground cinnamon

!/4 tsp allspice

!/8 tsp ground nutmeg

1/8 tsp ground cloves

Himalayan pink salt and pepper to taste

1/4 cup uncooked quinoa, rinsed and drained

Tomato Sauce

2 1/2 tomatoes

5 mint leaves

2 cloves garlic

1/2 tsp ground cumin

Himalayan pink salt to taste

1 TBS organic tomato paste

Method

Zucchini

Cut off the tops of the zucchini and the dry end. Use a manakra (special tool, looks like a long skinny appler corer) to gut the zucchini, careful not to pierce the skin or the ends. Place in a bowl of salted water once done and set aside.

Filling

Mix all your filling ingredients together and using your fingers or a tiny spoon, fill the zucchinis which you have rinsed and patted dry.

Tomato Sauce

Put all ingredients in a blender and blend until smooth. Add to a shallow saucepan and heat gently until it begins to simmer. 

Now to put it all together

Add your stuffed zucchini carefully, so that filling stays in, and that sauce just covers them, or comes half way up the sides.

Cover with a lid and leave for about 20 minutes, turn the zucchini over so that the other side cooks.

After 20 minutes, check to see that they are done. The quinoa will look translucent and the zucchini will still be firm but look a little bit opaque.

Serve immediately.

I had it with a baby capsicum salad, dressed with parsley, lime juice, pomegranate seeds and red onion.

With the left over cashew cream, I made this:

Raw Vegan Lasagne

Ingredients

Pasta

1 medium zucchini 

handful baby spinach

1 medium tomato

1 medium carrot

Cashew Cream/Cheese

1/3 cup cashews (soaked & rinsed)

1 clove of garlic

2 TBS finely chopped onion

1 tsp Himalayan pink salt

1/2 cup of water

Tomato Sauce

2 large tomatoes

1 garlic clove

1/4 red onion

1/3 cup red capsicum

1 TBS tomato paste

1 tsp dried oregano 

5 large basil leaves

1 medjool date pitted

1 tsp Himalayan pink salt

1/2 lime juiced

1/2 medium carrot

Pesto

1 zucchini

4 basil leaves

1/4 cup continental parsley

1/4 onion

1/2 lime juiced

1 tsp evoo

Himalayan pink salt and pepper to taste

Method

Pasta

Use a potato peeler to thinly slice zucchini and carrot lengthways to create your pasta.  Thinly slice the tomatoes.  

Set aside.

Cashew Cheese

Blend all ingredients together until thick and creamy, adding more water if needed.  You will have more than what you need so place in an airtight container and place in the fridge until needed.

Tomato Sauce and Pesto Sauce

Blend all ingredients together, adjust seasoning.  You will have more than you need so do as above.

With all your sauces ready, it's time to assemble.

Layer the zucchini, carrot, baby spinach and tomato, add tomato sauce, cashew cheese, and repeat.

You should end with a layer of cashew cheese which you then to with the pesto.

This next recipe is also raw and super easy and fast to make.  Literally just made with the left over veggies in my fridge.

Salsa Filled Zucchini rolls with Persimmon & Spinach & Salad

Ingredients

1 medium zucchini

Salsa

1/2 avocado

1/4 cup chopped red capsicum

1/4 cup chopped tomatoes

1/4 cup chopped cucumber

1/8 cup diced red onion

1/4 cup diced coriander

Himalayan pink salt and pepper to taste

Juice 1/2 lime

Salad

1 persimmon

2 handfuls of baby spinach

left over of the zucchini from above

2 TBS pomegranate seeds

Juice of 1/2 lime

Himalayan pink salt and pepper to taste

Method

Zucchini rolls

Slice your zucchini with a potato peeler to make ribbons.  use the thickest ones to make into rolls.  Place on a plate, I did six.  Put the rest in a medium sized bowl for the salad.

Salsa

Combine all your ingredients in a small bowl gently not to mash the avocado.  Using a small spoon, place filling into zucchini rolls which are already arranged on the plate.

Salad

Mix all your ingredients together and place around the zucchini rolls.

Serve

That bright purple juice is watermelon, purple cabbage and ginger.  The colour is something else!  Pantone, eat your heart out.

This next meal is cooked, but it's a favourite of my eldest daughter.

Gluten Free Vegan Corn Fritters

Makes 10

Ingredients

1 cup Bob Red Mill All Purpose GF Flour

3/4 tsp xantham gum

2 tsp Himalayan pink salt

1 large clove of garlic minced

1 cup unsweetened almond milk

2 tsp apple cider vinegar

1/2 cup creamed corn* 

1 1/4 cup corn kernels

1 TBS baking powder

1 TBS maple syrup

1/3 cup chopped red capsicum

1/4 cup chopped chives

1/4 cup chopped parsley

Method

Mix the milk and vinegar in a small bowl and put aside.

Sift the flour with xantham gum and baking soda.  Add salt and mix.  Make a well in the centre and add milk, other wet ingredients and veggies.  Mix thoroughly.

Heat a non-stick frying pan and drop about 1/4 cup of batter once the pan is hot.  Turn the heat to low-medium and flip fritter once the bubbles start popping on the top.

No need for absorbent paper as no oil!!

I served it with an avocado salsa like the one in the previous dish, as well as some mashed baked sweet potatoes that I made simply by covering whole unpeeled sweet potatoes with foil, and baking them in the oven until soft to the touch.  The skin just peels off and the flesh is so soft and sweet, you don't even have to mash it that much.  Serious goodness right there!

I can't resist adding some greens, so I also added some broccoli, raw or lightly steamed, your choice.

Hope you liked the meals above and that you try them out.  I've been getting some lovely feedback on the Facebook page and on IG so I know that there are those of you out there who give the recipes a go.  If you have any questions, please ask.  Sometimes I don't write the recipes down when I do them so it may be the case that I left out an ingredient.  My memory is still recovering from motherhood, or is that wishful thinking?!

Need ideas for the left over sauces?  Add them to your salads as dressings.  That's what I do when I'm pressed for time or off to work.  

Also, I'm embarking on a Juice & Detox Festival starting May 1st.  I'm so excited and I just know I'm going to love it, once I get passed the whole no eating solid food thing.

I thought it would be a great way to ease into a juice cleanse as there will still be some chewing action going on with the smoothies.  I feel like I really need it.  

If you haven't noticed, I've gone light on the nuts in this post, that's because I'm trying to lay off them.  A few treats containing nuts here and there are ok, but for me, if I eat them a lot, I get a real feeling of heaviness that is uncomfortable.  I figure I must be eating a lot, and I know it's a mistake a lot of beginner raw foodies make.  So, with that in mind, I'm trying to give my system a break by embarking on this festival.

I will report findings amongst other things, on the next post.

If you want to join and be part of the festival, please head over to the Facebook page for details and best of all, support!

There's a few brave individuals doing it with me.  Strength in numbers I say!

Peas, love and mungbeans

xxb

inspiration station

You would have to be dead to not be inspired by life.  Everyday is filled with opportunities to learn and grow and I just love that.  How lucky we are!

So for today's post, I have another very inspiring lady to introduce to you.  What got me about her, apart from her beautiful food and the fresh ingredients she uses, is that she is only 17.  

I introduce to you Grace, in her own words:

I'm currently a high school senior living in Northern California, but next year I'll be moving across the country to attend American University. I love where I live - I have year-round access to farm-fresh veggies and frequent farmers markets when I find the time. However, I also love to travel. I've been to thirteen countries and spent last summer living in Salamanca, Spain. I truly believe that exploring other cultures is the best form of education one can receive. For many years, I played soccer, softball, and ran track, but I've been a swimmer my whole life and continue to do so today. Aside from school, I love to spend time outside, whether it be a hike or a visit to the beach. I hate to be so cliché, but I'm pretty much your average teenage girl expect with a passion for leading a healthy lifestyle! 

And now for the OHM questions:

1.  What is your eating philosophy?

When it comes to eating, I think it is incredibly important to maintain a nutritious, wholesome, and sustainable diet. I don't put limitations on what I can and cannot eat, but I do try to keep my intake fairly balanced - mostly fruit, veggies, nuts and seeds, grains (like quinoa and oats) and the occasional lean protein. I also think it is important to consume food in its original state, or as close as possible; I stay away from any overly processed or packaged foods. That being said, I know that I'm not always going to be as clean as I'd like when it comes to my diet: like everyone, I have midnight cravings that are only satisfied with a heaping spoonful of peanut butter (or two). So I'm reasonable with myself and allow a little wiggle room a slip up here and there. More than anything, food should be enjoyed and explored, because good food can be healthy and can be easy!

2.  When and why did you decide to eat this way?

I am so fortunate to heave health-minded parents who, over the years, have inspired my own lifestyle. As a child, I was never fed processed snacks or sweets and my lunches were far less exciting than those of my peers; emphasis was always placed on local, wholesome food in my household. This was the source of abundant whining on my part and many mid-aisle arguments in grocery stores, but looking back, I am so thankful for their decision to keep my diet clean. Even now, they are still a source of support and encouragement: they keep the kitchen stocked with fresh veggies, fruit, and other healthy bites.

3.  Have you noticed any changes since changing your eating philosophy (if any)?

 Since I've started focusing on cutting out unnecessary grains, processed sugar, red meat, and some dairy, I've definitely noticed a change. I feel lighter throughout the day, better fueled during my workouts, and sleep more deeply during the night. I've also been adement about staying hydrated - I drink tons of water and green tea, which has helped tremendously with headaches and overall sluggishness that I experienced before. 

4.  What is your favourite dish to cook?

I love making (and eating!) pancakes. I'd tried every ingredient out there, from almond milk to coconut flour to spinach. The recipe part is a bit of an adventure, the flipping part is sometimes a challenge, and the eating part, my favorite, is always so worth it!

5.  What ingredients are a must-have for your fridge/pantry?

This question is tough because I'm so attached to so many ingredients, but I'd have to say berries, bananas, almond milk, peanut butter, and oats. But some sort of green is absolutely necessary too, and kale is is my favorite; so kale! 

6.  Juices or smoothies?  What do you prefer and what combination?

Smoothies. Almond milk, bananas, and whatever other fruit or greens lying around always make a great snack. I'd love to get into juicing, but I don't have a juicer. Definitely an item on my wishlist, though!

7. Sweet or savoury?

Probably sweet. I have a rather persistent sweet tooth - I constantly crave berries, apples, bananas, sun dried fruit and peanut butter. That being said, I also like balance. After I have something sweet, I always want something savory!

What recipe will you share with us today?

As I mentioned, I can't get enough of pancakes! I love this recipe because it's so simple and easy but yields amazing results. I like topping mine with a bit of yogurt and warmed berries.

1 egg

1 banana

1/4 cup oat four

Grind 1/4 cup of oats in the food processor until they become a floury consistency. Then add the banana and egg and pulse until thoroughly mixed. Cook on medium heat with a tiny bit of coconut oil until they begin to bubble, then flip. Enjoy!

Wowzers!! They look amazing, and a healthy alternative for those of you who eat animal protein.  Who needs packaged fake food when you can quickly and simply make these little clouds of goodness?

When I was reading through Grace's answers, apart from getting the sense that she is in for big things, I also loved what she said about her parents being her biggest influence.  

It's a comforting thought, specially when I think about the battles I have with my girls sometimes regarding food.  Really ignites my determination to stick to my guns where healthy food options are concerned.

If you are on instagram, you should check out Grace @GRACEFUL_HEALTH and get inspired.  Her 4K+ followers are on a good thing!  

Grace, thanks so much for being part of the blog.  Apart from being an awesome babe, you're also a role model and all round legend.  I salute you!

If you are on a plant based diet and you would like to make some pancakes, here's a link to some banana oat pancakes I made last year that turned out awesome.  And child friendly too :)

More recipes?  You betcha!

I'll start with some dessert recipes that I did before I got on to food combining.

I've decided to post them because people have requested the recipes so here they are. 

Passionfruit Tart

Serves 12

Ingredients

Base

1/4 cup dried figs

8 medjool dates

1 cup raw pecans

Filling

1 1/2 cup cashews soaked and rinsed

1 lemon juiced

1/4 cup maple syrup

1/2 cup water

2 TBS coconut oil

Pulp of 3 passion fruits

Method

Base

Process all ingredients in a food processor, place in a lined 12" round pan, press down and place in freezer whilst you make the filling.

Filling

Place all ingredients in a high speed blender except for pulp.  Process until super smooth.

Pour into your prepared base and smooth the top.  Pour pulp on top and use the sharp end of a knife to swirl it through in what ever pattern you like.

Return to freezer for at least an hour.

When ready, let sit for 15 minutes, slice and serve.

As you can see, I really should have waited for it to finish setting but I just wanted to eat it!!

Banoffee Pie 

Serves 8

Ingredients

Base

1/2 cup raw almond/pecan mixture (or nuts of choice)

5 medjool dates

Filling

8 frozen bananas

1 fresh ripe banana + 1 extra for topping

2 tsp of vanilla extract

Juice of half a lemon*

Toffee

6 medjool dates

3/4 cup water

1 TBS raw mesquite powder** (optional)

Method

Base

Place all ingredients in a food processor and turn it into crumbs.  They will stick together when pressed.  

Pour into a cake pan (I used a rectangular glass one) and press until you have an even base.  Set aside.

Toffee

Place all ingredients in a high speed blender and process until super smooth.  If you use a vitamix like I do, it can get quiet warm so I made it in the second step so that I could put it in the freezer to cool whilst I made the ice cream.  I didn't want it to melt the ice cream and go through it, rather sit nicely on top.

Filling

Place all your ingredients except the extra fresh banana, into a high speed blender and blend until you get an ice cream consistency.  Like soft serve.  RESIST ALL ATTEMPTS TO EAT IT!!

Pour the prepared banana ice cream on to your base, remove the cooled toffee out of the freezer and pour over the ice cream.  Smooth it out and top with slices of fresh banana.  Freeze for at least a few hours or overnight.

When you're ready to serve, rest out of freezer for about 15 minutes, slice and serve.

*I added lemon juice to the recipe although I didn't use it in mine because I think it will stop the banana ice cream from turning dark, purely from a presentation perspective.  I don't think it'll make a big difference to the taste.  If you don't mind it turning a little dark then feel free to leave it out.

**mesquite powder is ground from the pods of the mesquite plant, and has a sweet, nutty, caramel-like flavor, making it ideal for desserts and for use as a natural sweetener. 

It's high in protein, low on the glycemic index, and a good source of soluble fibre, meaning it digests relatively slowly and does not cause spikes in blood sugar. It's gluten-free, and is also a good source of calcium, iron, lysine, manganese, zinc, and potassium.

I use loving earth brand.

Now for some food combing meals, or as close to perfect food combining as I could get!

Let's start with breakfast.  So sometimes, I crave something more than just smoothies.  Sometimes I crave porridge or granola but I just don't think I could go there again, specially since it's a big no-no where food combining is concerned.

All I can picture is my intestines crying because I'm slowing down my digestion so early in the day.

Luckily, there's a fruit only option that I've discovered and which I'm totally addicted to.

Enter apple 'granola'.

Raw Apple Date Granola with Cinnamon Banana Milk

Serves 1

Ingredients

Granola

1 large apple of choice (I used red delicious)

1 medjool date

squeeze of lime juice

Cinnamon Banana Milk

1 large ripe banana

1/4 tsp cinnamon powder

1/8 cup water

Method

Granola 

Add apple and date to your food processor, squeeze on the lime juice and process until it resembles granola.  Pour into a bowl.

Milk

Blend banana, cinnamon and water and you're done.

Pour milk over the granola and serve.

Too easy!

I was particularly ravenous this day, so I served it with a two tone smoothie.

The green smoothie contained kale, cos, baby spinach, celery, pear, banana and grapes.  The yellow smoothie on top had banana, orange, kiwi fruit and passionfruit.

So delicious.

Did I say I was addicted already?  Umm, yes.

The following day, I added a little bit of vanilla extract to the granola and had it with some blended blueberries.  Vanilla & blueberries are such a delicious combination.

Topped it off with a two layered smoothie again, although you can't tell from the picture but the bottom layer had persimmon, ginger and banana and the top layer had papaya, pineapple, banana and mint.

Uh ha, addicted.

And whilst we're on the subject of breakfast, I have to tell you that I have been enjoying some ice cream of late.  That's the thing with eating clean, ice cream is a meal!

Apple Pie Ice Cream

Serves 1

Ingredients

2 frozen bananas

2 small apples

4 dates

1/2 tsp ground cinnamon

Method

Place all ingredients in a high speed blender and make into ice cream.  Serve and devour immediately!

I had mine accompanied by a green juice and some fresh fruit and topped with dates and a sprinkle of extra cinnamon.

Ombré Ice Cream

Serves 1 (about 800mls)

Ingredients

Blueberry

1/3 cup frozen blueberries

2 frozen bananas

Beetroot

1/4 of a small beetroot, peeled

2 frozen bananas

Raspberry

1/3 cup frozen raspberries

2 frozen bananas

Method

Blend each layer separately in a high speed blender, to ice cream consistency.  Place each layer in a serving glass and serve.

Top with fruit of choice.  I used kiwi fruit.

I have to say, the beetroot layer was my favourite!

And just one more ice cream recipe

Raspberry Cheesecake Ice Cream

Serves 1

Ingredients

2 frozen bananas

1/2 cup of fresh raspberries + 1/4 cup extra (or frozen)

1/4 tsp vanilla extract

1/2 lime juiced

Method

Place bananas, lime juice and vanilla in a high speed blender and make ice cream.  Scoop out half into a glass, add some of the extra raspberries.
Place 1/2 cup of the raspberries to the ice cream in the blender and process for a few seconds only.
Pour on top of ice cream and raspberries, and top with some more of the extra raspberries.  Serve immediately.

And let's finish breakfast off with a bang shall we?  

The Mayans were on to a good thing when they started blending chilli, chocolate and spices in their dishes.  Apart from having a myriad of great properties, my favourite is that chilly increases your metabolic rate, even for three hours after you consume it! 

This is why it fits perfectly after a fasted morning work out.  Double threat or what?!

Chilli Chocolate Smoothie Breakfast Bowl

Serves 1

Ingredients

3 frozen bananas

1/4 cup water

1 date

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

2 TBS raw cacao powder

Method

Place all ingredients in a high speed blender and process until super smooth.  Pour into bowl and enjoy topped with your favourite things.

I used 1 fig, 1/2 ripe banana,goji berries and some raw cacao nibs.

So good.

Moving on to some savoury dishes.  The first two are raw.

Cauliflower 'Fried' Rice

Serves 2 as a light meal

Ingredients

Rice

3 TBS fresh coriander leaves

3 cups of cauliflower florets

Method

Place ingredients in a food processor and process until they resemble rice grains.

Place in a large bowl and add:

3 cups of broccoli florets sliced thinly

1/4 cup red capsicum diced

1/4 cup yellow capsicum diced

1/4 cup bean sprouts

1/4 cup carrots diced

1/3 cup enoki mushrooms

1/2 cup corn kernels

5 snow peas thinly sliced on the diagonal

3 TBS red onion thinly sliced

1 TBS tamari

freshly ground black pepper

Toss until all ingredients are incorporated and top with fresh chilli and coriander leaves and a lime wedge.

Crunchy Sprout & Apple Salad with Apple Tamari Dressing

Serves 1

Ingredients

Salad

1 cup bean sprouts

1 small carrot julienne

1/2 cup wombok thinly sliced

3/4 medium apple julienne

1 stalk of celery thinly sliced

1 TBS sunflower seeds

1 TBS fresh mint chopped

1 lime juiced

Dressing

1 TBS tamari

1 TBS brown rice vinegar

1/4 apple grated, juice included (left over from above)

Himalayan pink salt to taste

Method

Add all your ingredients to a large bowl.  Toss to combine.

Make the dressing by mixing all the ingredients together and pour over salad.  Toss again to incorporate dressing.  Adjust seasoning.

Place on a plate and serve.

I have started introducing some cooked foods into my life, mainly at dinner time and at the moment it's just pumpkin, sweet potato and quinoa.

With the cooler months coming, it makes sense for me and I feel good about it.

I still combine the two and I'm still having my first two meals raw.  So far, so good.

So here are some recipes that I've had whilst I make the transition.

Herbed Quinoa Stuffed Tomatoes with Spicy Guacamole

Serves 1

Ingredients

Tomatoes

1/4 cup black quinoa (or whatever type you have)

1 clove of garlic

1/3 cup of water

Himalayan pink salt to taste

1/2 cup mint

1/2 cup parsley

1/4 cup red capsicum

1/4 cup red onion

2 large tomatoes

Guacamole

1 large ripe avocado

1/4 cup fresh coriander leaves

1 lime juiced

1/4 tsp cayenne pepper

Method

Tomatoes

Rinse and drain the quinoa.  Add quinoa, garlic, water and some salt to a medium sauce pan, cover and cook on low heat until all water evaporates and quinoa is translucent.  Turn heat off but leave lid on.  

In a food processor, add herbs, capsicum and onion.  Process until chopped finely.

Fluff up the quinoa with a fork, place in a large mixing bowl.  You have the option here of leaving it to cool or continuing with it warm.  I left mine to cool before I added the herb mixture.

Slice the tops off the tomatoes, and scoop out the inner membranes and seeds.  Stuff with the quinoa and serve with a side of guacamole.

Guacamole

Blend all ingredients using a hand held blender, add salt to taste.

I served the tomatoes on a bed of baby spinach, with some pomegranate seeds and some diced yellow capsicum.

Quinoa Tabbouleh with Fresh Vegetables

Serves 1

Ingrediens

Quinoa

1/4 cup red quinoa (or whatever type you have)

1 clove of garlic

1/3 cup of water

Himalayan pink salt to taste

1/2 cup fresh parsley chopped finely

1/4 cup red onion chopped finely

1 lemon juiced

Freshly ground black pepper

Veggies

1 medium carrot grated

1 medium zucchini grated

1 large tomato chopped

1/2 beetroot grated

1/2 avocado diced

1 cup of salad greens

Method

Rinse and drain the quinoa.  Add quinoa, garlic, water and some salt to a medium sauce pan, cover and cook on low heat until all water evaporates and quinoa is translucent.  Turn heat off, take off lid and leave to cool.

Once at room temperature, add the rest of the ingredients and toss to combine.

Place quinoa in the centre of a plate and arrange the veggies around it.  Serve.

This next recipe takes some preparing but it's worth it and you can store them in the fridge in an airtight container for up to 4 days.

Baked Falafel

Makes about 18 balls (approx. 4 cm in diameter)

Ingredients

1 cup of chickpeas

1 cup raw sunflower seeds

1/4 medium onion

2 cloves of garlic

1/2 tsp ground cumin

1/2 cup fresh parsley

1/2 cup fresh coriander

1/2 cup of fresh mint

1 medium carrot

Himalayan pink salt to taste

Method

Soak the chickpeas and sunflower seeds overnight.  

Pre-heat oven to 180 degrees celsius and prepare a tray with baking paper.

Rinse soaked chickpeas and seeds and add them to a food processor along with the rest of the ingredients.

Process into a smooth paste (it won't turn completely into mush).

Adjust your seasoning.

Use your hands to form mixture into uniformed sized balls and flatten into patties.  Arrange on to prepared tray.

Set timer and bake for 25 minutes (depending on oven).  Turn them over when timer goes off and bake them for a further 25 minutes.

They will be a little golden on each side.

Serve with your favourite accompaniments.

Zucchini Spaghetti with Coriander Pesto & Baked Pumpkin

Serves 1

Ingredients

Spaghetti

2 medium zucchini spiralized into spaghetti shape

1 cup baby spinach

1 cup baked pumpkin cubes

1/2 cup sliced mushrooms

1 TBS hemp seeds

Coriander Pesto

Makes about 350 mls

1 medium zucchini

2 garlic clove

1/4 yellow capsicum

1 cup coriander (roots and leaves)

1 lemon juiced

3 TBS of unhulled tahini or 1/4 cup sesame seeds

Himalayan pink salt and freshly ground pepper to taste

Method

Pesto

Place all ingredients in a high speed blender and process until smooth.  Add water if it's too thick, 1 TBS at a time.  Set aside.

Spaghetti

Place all ingredients in a large bowl except hemp seeds.

Add pesto, toss to combine and serve with hemp seeds sprinkled on top.

Store reminder of pesto in an air tight jar.  Will keep in the fridge for about 4 days.

And with the left over quinoa tabbouleh and coriander pesto, I made this:

I mixed about 2 cups of shredded red cabbage with 1 cup of baby spinach and the tabbouleh, added the coriander pesto, mixed it up and voilá!

Just added some bakes sweet potato, fresh tomato and avocado with a drizzle of lime juice and chilli flakes.  Perfection on my plate!

That's all I have for you for the month of April.  Next post I'll look at roping in a mum who is raw vegan and has raised two children successfully on this diet.  Besides that, she makes the most amazingly creative dishes for her kids so even if raw vegan is not for you, any tips to getting kids to eat their fruits and veggies has to be good right?

Peas, love and mungbeans

xxb