Animal pasta lunchbox


Well, yesterday’s lunchbox was mostly full when it came home (except the fruit) although it was finished off in the afternoon. The little one told me that she was too cold to eat it (it was randomly cold yesterday) and so I erred on the safe side today and made her something warm.

Orgran animal-shaped pasta with tomatoes, tempeh, peas, grated zucchini and red capsicum; some more tempeh and avocado, a corn thin with Vegemite and some blueberries, pitted cherries & grapes.


Another day, another smoothie


I’m having so much fun with smoothies at the moment. You know how I said that the banana-sesame one was my favourite. Well… I may just have another contender. I present to you the Mango-Strawberry Smoothie of Goodness:

What you’ll need:

  • One mango (just chop off all the flesh and chuck the rest)
  • a really good handful of strawberries (preferably frozen, but otherwise add a bit of ice to keep it cool)
  • a big handful of soaked nuts (we used macadamias, brazil, hazelnuts and cashews, but almonds are also really good)
  • 500 mls of water

Blend it all up together and then drink it! Yum. (Serves two – or one hungry person)

A fruity lunchbox


This morning’s lunchbox reflected our current lucky abundance of summer foods. Hopefully she eats it all (she didn’t end up touching that quiche last week, despite saying “Yum” when I popped it into her lunchbox.).

Inside there was: strawberries, blueberries & grapes, cucumber, avocado, capsicum & cherry tomatoes, some tempeh, and a couple of corn thins with tahini.

Raw zucchini pasta


We were in a kitchenware shop on Sunday and noticed that they had a spiralizer on sale. (Why, you ask, were we in a kitchenware shop? Well we needed some new seals for some of our jars. However, I also realise that perhaps this whole buying of kitchenware is becoming a bit of an illness…) Well, spiralizers look some damn cool that I decided that we had to have one and (luckily?) I received no argument from P.

So we took our new prized possession home and decided to try it out making zucchini pasta for dinner to team up with the massive batch of pesto that I had made earlier.

Oh my goodness. That thing really is so damn cool. It turned three zucchinis into incredibly long, thin pasta in minutes and it was fun (so fun that I had to fight for with my little one who was desperate to “do it myself”). Not just that, but dinner was delicious. Once again I was surprised to find how much I enjoyed it and by the fact that I actually felt full.

Sadly our success was not repeated for dessert. I spent a ridiculous amount of time cutting the flesh out of a coconut that I had bought that day in order to make a raw chocolate pudding. It had been partly cracked open (just the shell) and the flesh around the crack didn’t look great so I chucked that out, but I didn’t think much about it (because I am clearly mad).

Well, I chucked the (washed) coconut into the blender with a ton of maple syrup (not really raw, I know, but our agave had ants in it), raw cocoa, vanilla, salt & water and pulverized it. And… it was absolutely disgusting. I mean, it tasted really really horrible. The coconut was all dry and stringy and the whole dish tasted rancid. Boo hoo. I guess I’ll just have to chock that one up to experience… (i.e. Perhaps we are not meant to eat fresh coconuts down here.)

Anyway, here’s the recipe for the meal that did work:

Raw Zucchini Pasta

  • 3 large zucchinis, spiralised (or julienned)
  • 4 medium tomatoes, diced
  • a big handful of kalamatta olives, pitted & chopped
  • the juice of one lime
  • 3 tablespoons of fresh pesto (recipe below)
  • sea salt & pepper to taste

Combine the ingredients and eat. (Or leave it to marinate for about an hour in the fridge first – that would be even better!)


  • A massive bunch of fresh basil
  • a small handful of walnuts (soaked for at least 2 hours)
  • 1 tablespoon of olive oil
  • juice of half a lemon
  • 1/4 teaspoon of sea salt

Place all the ingredients in a food processor and blend (pausing every now and then to push down the stuff on the edges). Add a little more lemon juice if it needs it, but if it is really dry then you have probably got too many nuts relative to your basil. If so, chuck in anything leafy and green that you have around (baby spinach, rocket, etc) to balance things out.

Farmers Market haul


We went along to our local Farmer Markets on Saturday morning and bought up big in anticipation of breaking in our new dehydrator and continuing to give our new high-speed blender (a Powermill) a work out.

There was so much yumminess for sale and we essentially stopped only when we could carry no more (P had the little one to contend with as well)… Here’s what we came home with:

Freshly made tofu, broccoli, red capsicum, mushrooms, basil, big bunch of zucchinis, tomatoes, carrots, buk choy, baby spinach, cucumber, local olive oil, macadamia oil, 2 kgs pears, 2 kgs nectarines, 2 kgs bananas, peaches, green grapes, cherries, macadamia nuts, some bagels and some sour dough bread.

From the markets we went to our food co-op and picked up many more nuts & seeds, some miso, maple syrup, and some tempeh. It’s so exciting when the house is full of yummy food.

On Sunday we did our first batch of dehydrating – we tried out some carrot and beetroot chips, some nectarines, some tomatoes and we re-dried out some soaked nuts. The veggie chips and nuts went well. The nectarines and tomatoes have a little way to go (we set the timer to go off a little too early last night it would seem…). We also had a really yummy dinner, courtesy of another new kitchen implement (I may need an intervention soon!), and then an absolute disaster of a dessert. But they can both wait for another post…

(mostly) Raw miso soup


1 bunch baby buk choy (sliced long-ways)

1 large zucchini (cut into fine strips with a julienne peeler)

2 handfuls of snowpeas (head & tailed, and chopped)

2 handfuls of mushrooms, (chopped)

2 handfuls of bean sprouts

one bunch of asparagus, (ends broken off, and chopped)

the juice of 1.5 lemons

1 tsp sesame oil

1 tsp tamari

¼ cup of miso paste

600 mls water

Combine the lemon juice, sesame oil & tamari and 100 mls of water. Use it to soak the zucchini and the mushrooms in the fridge for 30 minutes to an hour.

Combine the miso with 500 mls of warm water. Stir vigorously to combine and dissolve the miso.

Combine the soaked zucchini and mushrooms with the other ingredients in two bowls. Pour over the miso and eat.

(I also added cooked soba noodles to the little one’s meal, because she doesn’t chew enough yet to get enough from raw food. I would have also added some tofu for her, but I didn’t have any on hand.)

Banana, sesame & almond smoothie


One frozen banana, chopped into chucks

300 mls of fresh almond ‘milk’ (or a handful of almonds and 250mls of water)

1 tsp date paste (or 2 pitted dates, chopped up)

1 heaped tsp of raw tahini

a few ice cubes

Blend the ingredients until smooth and drink. Serves one.

A good monday


Usually I find Mondays a bit of a trial. However, today was a good one.

I started the day with my new favourite smoothie: banana, sesame & almond (recipe to follow). It is so creamy and filing. I am currently in love with it.

Today was the little one’s third day of preschool. Last week I was too nervous about the whole thing to take photos or think about much at all really. In fact, I couldn’t concentrate on anything at all and ended up going to the gym to pass the time until I could go and collect her. Today, however, I felt relaxed. Luckily for all of us she absolutely loves her new preschool and was eager to hop in the bike carrier and head off for the day. Here is the lunch that I sent her off with:

What you see is half a mini-quiche (recipe to follow); some red capsicum, a cherry tomato, some baby cucumber, some avocado chunks and an orange.

For me I made a big salad covered in creamy tahini dressing.

I’ve been experimenting with eating tons of raw food lately and I am totally loving it. It sounds so cliche, but I can’t believe how good I feel. In fact, I just went absolutely crazy and bought a high-speed blender and a dehydrator. I’ll let you know how they go soon.

For dinner we had (mostly) raw miso soup (recipe to follow). To be honest I was surprised by how good it tasted and how filing it was. Next time, however, I will chop up my mushrooms a little smaller so that they can absorb more flavour.