Chocolate Cashew Cream

Raw Chocolate Cashew Cream

Raw Chocolate Cashew Cream

I made up this cashew cream to accompany a cheesecake that I made up a few days ago (which is happily stashed away in the freezer)…

Upon whizzing this ultra creamy cream up in the vitamix… I am thinking that it is very much like that delicious chocolate custard I used to eat as a kid… tastes similar and has that same smooth consistency… but guess what?  It is soo much better… this has no dairy, is not processed, no added colours or flavours and is 100% natural and wow so yummy…  only thing left to wonder is whether there will be any left tomorrow to serve up with the chocolate mocha cheesecake…

Here’s the recipe… (and yes you can make it with any blender / processor but it just may not be quite as smooth)


1 cup raw cashews (soaked 2 hours)

1/4 – 1/2 cup filtered water (start with a little and add to get the consistency you’d like)

2 Tsp. cacao powder

1 Tbsp. agave nectar (or maple syrup is fine too)

1/2 Tsp. vanilla powder

pinch of celtic sea salt

Blend all the ingredients together – start off with only 1/4 cup water and add to get the right consistency.

I stopped the vitamix 2 -3 times to scrap down the sides – then whizzed it all up again 🙂

Delicious – eat on it’s own or serve with any of your favourite desserts.

Eat Well.  Be Well.

Ally x


Day 359 – Quick Parmesan

Hemp Parmesan

Hemp Parmesan

There are a number of different Raw Parmesan recipes I have come across – below are 2 recipes and a third I blogged earlier.  Use on pasta, pizzas and salads or whenever you’d like to add a cheesy kick to your dish.

All use Savoury Yeast Flakes…

Hemp Parmesan:

In a small bowl mix together

2 Tbsp. hempseeds

2 Tbsp. nutritional yeast flakes

1/8 Tsp. sea salt

Macadamia Parmesan:

In a small food processor – process together

1/4 cup macadamias

2 Tbsp. nutritional yeast flakes

1/4 Tsp. sea salt

Walnut Parmesan – previously blogged…

Day 357 – Rosemary and Garlic Croutons

Rosemary and Garlic Croutons

Rosemary and Garlic Croutons

So many raw food recipes have amazing intense flavours – the process of dehydrating rather than baking keeps so much  flavour – these are just gorgeous.  Rosemary and Garlic blend beautifully together and in these croutons you will just want to nibble on them as a snack – but they are great for adding crunch and intense flavour bursts salads too 🙂

Ingredients:…makes 1 tray…

2 cups of almonds – soaked for 4- 8 hours

2 Tbsp. olive oil

1 cup ground flaxseed

2 Tbsp. nutritional yeast

2 Tbsp. fresh rosemary

2 cloves garlic

1 cup water

1 Tsp. sea salt

juice of 1 lemon


Cutting Croutons

Cutting Croutons

Process all ingredients together in a food processor until you have formed a dough.  You may need to add more water if a dough does not form.

Spread the mixture onto a lined dehydrator tray – I found using a second teflex sheet over the top of the dough and rolled using a rolling pin helped flatten the mixture nicely.

Mark with a knife small 1cm squares.

Place in the dehydrator  at 115 degrees Fahrenheit for 4 -6 hours.  Flip onto an unlined mesh tray and dehydrate a further 12 hours until crisp and crunchy.

These croutons store well in an airtight container in the cupboard – no need to refrigerate.

Ally x

Giving credit where credit is due…

This lovely recipe came from – thanks Russell James 🙂

Day 347 – Blue Cheese Dressing

Blue Cheese Dressing

Blue Cheese Dressing

This is not a recipe that you can just whip up in an afternoon – you do need to make some Grezzo Cheese first.  Luckily I had a stash in my freezer, so it was just a matter of thawing and using.

Definitely worth making – this is amazing!

Ingredients:…makes 1 1/2 cups…

1/2 cup macadamia nuts

1/4 chopped red onion

1 large garlic clove, smashed

1/2 cup Grezzo Cheese

2 Tbsp. apple cider vinegar

1 Tbsp. fresh herbs (parsley, rosemary, thyme)


Place the macadamias, onion and garlic into a food processor and process until coarsely chopped.

Add the grezzo, vinegar and 1 Tbsp. water and process until smooth.

Place the mixture into a bowl and stir through the fresh herbs, season with salt and pepper if desired.

Serve with burgers or whenever you want a creamy dressing.

Absolutely delicious!

Ally x

Giving credit where credit is due…

Love it Alissa Cohen – thanks (from ‘Raw Food for Everyone’

Day 346 – Pickled Cucumbers

Pickled Cucumbers

Pickled Cucumbers

There are soooo many recipes you can do that are raw and pretty much just pickled vegetables – some keep longer than others.  These pickled cucumbers will last about 1 month kept in your fridge.

I didn’t have the whole seeds of some of these ingredients so used the ground version – hence from the picture you can see that the water is a little cloudy – sure it tastes just the same though 🙂 make 1 500g jar…

4-6 pickling cucumbers

1 jalapeno chilli, halved and seeded

4 garlic cloves, whole but smashed

3-4 bay leaves

1 cup apple cider vinegar

1/3 cup water

2 Tbsp. whole peppers

1 Tbsp. fennel seeds

1 Tbsp. coriander seeds

1/2 Tbsp. cloves


Pack the cucumbers into a 500g jar, nestle the chillis, garlic and bay leaves in between

Whisk together the remaining ingredients and pour over the cucumbers to fill the jar, ensure that you cover the tops of the cucumbers.

Place lid on jar and store in the fridge for 1 week prior to using.


Ally x

Giving credit where credit is due…

Thanks Alissa Cohen for this recipe.

Day 337 – Sun- Dried Tomato Marinara

Sun-Dried Tomato Marinara

Sun-Dried Tomato Marinara

This is great to whiz up for a zucchini pasta – today though I am using this marinara sauce in some flax seed crackers… nom nom nom…


6 Roma tomatoes, chopped roughly

1/2 cup extra virgin olive oil

6 sun-dried tomato halves

1 Tbsp. agave nectar

6 large basil leaves

2 garlic cloves

2 Tbsp. Italian herbs

pinch of sea salt


In a blender or food processor, blend all ingredients together until smooth and creamy.

Use immediately or store in fridge for up to 3 days.

I am using half in my flax crackers and half goes into the fridge for zucchini pasta tomorrow 🙂

Ally x

Giving credit where credit is due…

Thanks Jenny Ross from the Art of Raw Living Foods for this recipe 🙂



Day 333 – Raw Raita

Raw Raita

Raw Raita

This is more of a lemony minty zesty dip you may want to dollop onto curry burgers or put on fruit salad… anything goes with this Raw Raita!

Try it and see what you think…


For the dressing…

Process together…

flesh of 1 Thai coconut

1 cup raw cashews

1/2 cup coconut water

1/2 cup lemon juice

zest of 1 lemon

pinch of salt …. until lovely and smooth


1 cucumber, diced

1 cup mint leaves, finely chopped

And STIR….

How easy was that 🙂

Enjoy with fruits or curry dishes – all good!

Ally x

Giving credit where credit is due…

This lovely – no cumin – raita was from the wonderful Pete Evans – tah!