Food in the Raw

Now I am not talking about eating my food in the ‘nude’ – rather I wanted to share with you some of my fav mostly raw food recipes that are totally scrumptious and quick to make too (which is brilliant as my little bambino is a cat napper some days and I can still usually have them made and enjoyed before she is again awake and ready to play) so I thought I would share them:

Lettuce salad wraps

The last three years when I would go to Melbourne to attend the Wellness Summit I would always find so much joy going to the most delicious resturaunt called The Vegie Bar .  They serve a lettuce wrap with a warmed side of jackfruit and whenever I can purchase some from a whole-food store it take this simple lettuce wrap to a whole new level. But most of the time I simply add the following to my lettuce and roll it into a wrap to enjoy!

Cos lettuce leaves

grated carrot

Sliced avacado

sliced capsicum

Sliced cucumber

lemon wedge

balsamic vinegar

Then place one of each topping in your lettuce leaf and dress with lemon and balsamic and roll it up and enjoy. In my mind you can never have too much grated carrot or too big a chunk of avocado slice in these little wraps!


Asian Carrot Avocado Salad (with ginger dressing)

This is seriously my favourite salad ever! Its such a quick and easy salad to make and even better, the dressing can be made in advance and added on just before you eat – so lends itself well to those healthy ‘foodie’ get togethers.


4 cups grated carrots

1/2 cup cilantro, chopped

1/2 cup parsley, chopped

1 shallot, sliced (white and 1 inch of green parts)

1/2 cup raw sesame seeds  (with 2 Tbspoons set aside)

1 medium avacado, chopped


2 Tbsp linseed oil

3 Tbsp lime juice

1 1/2 Tbsp tamari sauce (or soya sauce)

1 Tbsp fresh grated ginger

1Tbsp ground coriander

1 Tbsp rice syrup (maple syrup)

Toss: grate carrots and toss in a large bowl with parsley, cilantro, shallots and sesame seeds (reserving 2 Tbsp for later.) and set aside.

Blend: in a food processor, blend oil, lime juice, Tamara, ginger and ground coriander and rice syrup.

Combine: pour dressing over salad and toss well. Gently fold in avocado and sprinkle reserved sesame seeds on top before serving.


Chia Pudding

This is just seriously so delish! Chia pudding is my go to dessert now for after kids have gone (the kids love them and we often have them for breakfast too but its sometimes nice to eat in silence!). I just love how nourished and good I feel after eating them! I often serve mine with pear and cashews cream (blended up in food processor) and fresh berries and macadamia’s but seriously you could pretty much go crazy and put anything on top and it would totally rock!

Chia Pudding:

90 g chia seeds

600 g almond milk

4 Tbsp Maple syrup

1 tsp vanilla bean paste

Place all ingredients in a saucepan and stir while heating briefly till mixture warms a little and ensures there isn’t any lumps. Then put into a glass container and let rest in the fridge for at least 1 hour before serving.

Cashew cream:

2 cup raw cashews (soaked in warm water for 2 hours and drained if you have time)

1 container of pears in natural juice

blend in a food processor until smooth and creamy


Serve layered with chia and pear cream and top with fresh berries and macadamia nuts


So go and enjoy eating in the RAW…with your clothes on!