Archive for the ‘dinner’ Category

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.


(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.)

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.