Mexican Fiesta – Nachos

Inspired by the raw chef – Russell James – I set to work to create these oh so very delicious raw nachos. It takes a good day and a half to two days (depending on if you start in the evening or in the morning) to get this divine creation made. Totally worth it!



I started with the recipes, a pencil and a pad of paper and set to work to create my shopping list – actually surprisingly simple ingredient list!

Quick shopping trip, then home to get my sunflower seeds soaking (for the bean mix) and get my crackers into the dehydrator.

Let’s start with the crackers because they take the longest to prep.

These are very similar to Amber Shea’s raw corn crackers only these end up a little lighter and brittle.

Corn Tortilla Crackers

Time to make: 16 hours


3 cups corn kernels (I use thawed frozen corn)

1 chopped yellow capsicum

3/4 flaxseed, ground finely

3 Tbsp. lime juice (or lemon is fine)

1 Tsp. chili powder (or flakes)

2 Tsp. garlic powder

1 Tbsp. ground cumin

Black pepper for sprinkling on top


In a food processor, grind all ingredients except the flaxseed and black pepper.  Once smooth, stir through the flaxseed.

Spread the mixture over 2 lined dehydrator trays with a spatula (very thinly).  Score into 16 then cross diagonally so you have triangles.

Sprinkle with black pepper. Dehydrate overnight (8-10 hours) at 114 degrees Fahrenheit.  Flip and dehydrate a further 4-6 hours until completely dry and crunchy.

Bean Mix, Corn Crackers, Guacamole; Tomato Sauce

Bean Mix, Corn Crackers, Guacamole; Tomato Sauce

Next – you can choose to make up your sour cream or tomato sauce while waiting for your sunflower seeds to soak.

Mexican Bean Mix

Time to make: 14-16 hours


1 cup sunflower seeds, soaked for at least 4 hours

1 cup sun-dried tomatoes (I used out of jar)

1 Tbsp. dark miso

2 Tsp. cumin

1 Tsp. chili powder

2 Tsp. ground coriander

2 medjool dates, pitted

1/4 cup water

3 spring onions, chopped

2 Tbsp. fresh coriander, chopped


Process together all ingredients except the spring onions and fresh coriander until ingredients and well combined.

Add the onion and coriander and pulse until flexed through.

Place small 1/4 Tsp. dollops of mixture onto the mesh lining of a dehydrator tray.  Dehydrate a good 10-12 hours until dry at 114 degrees Fahrenheit.

The last three components of the Nachos can be made up within 20 minutes because they are so quick and easy.

Sour Cream

Sour Cream

Sour Cream


1 1/2 cup cashews

2 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1 cup water (start with 3/4 cup and then add more until you have desired consistency)


Blend all ingredients together in a high speed blender. Amazing how easy this is and how delicious and tastes really good on top of Spicy Mexican Salad.

Tomato Sauce


1/2 cup sun-dried tomatoes (soak for 1 hour)

2 medium chopped tomatoes

1/4 onion

1 Tbsp. lemon or lime juice

1 Tsp. olive oil

1 clove garlic


Combine all ingredients together in a blender or food processor.  I like to leave a bit of chunky texture so I don’t do more really than a few seconds in the blender or processor.





1 avocado, mashed

1 medium tomato, chopped

1/4 red onion , chopped

2 Tbsp. fresh coriander

1 Tsp. lemon or lime juice

1 Tsp. cumin

3 chives, finely chopped


Combine all ingredients together and sprinkle with a dash of cayenne pepper if desired.

Now you are ready to put together your nachos and enjoy this divine delight!

I am keeping the bean mix and corn crackers on hand from this moment on as they can last in an airtight container for a number of weeks.  The rest can be made up anytime for a quick and easy and filling raw meal.

Raw Nachos

Raw Nachos



Tomato-Basil Bisque

Tomato-Basil Bisque

Tomato-Basil Bisque

It is always a weird thing making cold soup – but this one was surprisingly hearty and extremely zesty.  It leaves a delicious tang on the tongue making you want some more (something not often said about raw soups!).


3-4 ripe tomatoes

1/4 cup Raw Parmesan

2 garlic cloves

1/4 cup fresh herbs (basil and parsley)

pinch of sea salt

pinch of black pepper

1/2 Tsp. cumin

pinch of cayenne pepper

1/4 Tsp. paprika


In a high speed blender, blender together all ingredients except the Parmesan and herbs until well processed.

Add in the herbs and give it a quick pulse.

Pour into a bowl and stir through the Parmesan.

Top with…


Combine together a few chopped olives, lemon zest and some chopped parsley.

Yet another, so simple, so tasty and zesty raw food lunch made in under 10 minutes 🙂



Ally x


Day 348 – Avocado and Cucumber Dip

Avocado and Cucumber Dip

Avocado and Cucumber Dip

This recipe was actually under the soup section of the recipe book.  It makes a really rich and creamy soup if you were going to eat it as a soup – I think it works better as a dip – but try it and see what you think!

Ingredients:… makes 2 cups…

2 avocados, peeled and pitted

2 cucumbers, rough chopped

1/2 cup of fresh dill

1 Tbsp. lemon juice

1/2 Tsp. sea salt

1-2 Tbsp. water (to blend) (I used 1/4 cup of coconut water)


Place all ingredients into a blender and blend until lovely and creamy.

Serve as a dip or serve as a soup – best eaten within an hour of making it.

Ally x

Giving credit where credit is due…

This is another great recipe from Alissa Cohen


Day 345 – Mini Burgers

Mini Burgers

Mini Burgers

These cute vegetable burgers are just yummy and smell so great when dehydrating – I did pinch one or two on the way past the dehydrator before they were ready… Served with Blue-cheese dressing and pickled cucumber – these are amazing!

Ingredients:…makes about 14 mini burgers…

1 cup cashews, finely ground

1 cup sunflower kernels, finely ground

3 large carrots, roughly chopped

2 garlic cloves, peeled

1 brown onion, peeled and roughly chopped

1 tomato

2 stalks celery

1/2 red capsicum

1 chilli, quartered and seeded

2 Tbsp. nut butter (any nut butter will do – I used some peanut butter as I didn’t have cashew or almond butter on hand)

2 Tbsp. Tamari


2 Tsp. cardamon

1 Tsp. mustard seeds

1 Tsp. coriander seeds

1 Tsp. fennel seeds

1/2 Tbsp. cumin seeds

Mill together all the seeds until well ground.


Place the ground cashews and sunflower seeds in a large bowl.

In a food processor, process the carrot until pulped – add to the large bowl with the cashews and sunflowers seeds

Add the garlic, onion, tomato, celery, capsicum and chilli to the food processor and process until the vegetables are finely chopped – similiar consistency to a salsa – add the salsa to the large bowl with the carrot.

Add to the large bowl the nut butter, tamari and seasoning and mix well.

Using an ice-cream scoop, scoop spoonfuls onto a line dehydrator tray and flatten into a pattie. Repeat until all the mixture is gone.

Dehydrate for 8 hours at 115 degrees Fahrenheit – turn the burgers onto an unlined tray and place back in the dehydrator a further 8 hours until firm.

These burgers can be kept in the fridge for a week or in the freezer for a couple of months.

Serve between slices of tomato with pickled cucumbers and blue cheese dressing.  I served mine in tasting plate style but you could construct the burgers with a layer of blue cheese dressing, sliced pickled cucumbers, the burger between tomato slices.


Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – fab recipe and one I will do again and again.

Day 342 – Raw Thai Spring Rolls

Thai Spring Rolls

Thai Spring Rolls

Once you have a stash of Coconut Wraps in the fridge, putting together a delicious quick entree is as simple as julienne-ing up some veges, wrapping them and placing on a plate ready to go 🙂

Use 1 tray of Thai Coconut Wraps – cut the large sheet into thirds and then each third in half to make 6 wraps

Filling ingredients…


Red capsicum


Enoki mushrooms



Use some Avocado-Lime Sauce  to garnish or dip…


Day 336 – Corn Chowder

Corn Chowder

Corn Chowder

Need a quick lunch idea?

This corn soup takes just a few minutes…

Ingredients:…serves 2…

2 1/2 cup corn kernels (fresh or frozen is fine)

2 cups hot water

1/2 cup raw cashews

4 Tbsp. extra virgin olive oil

1 Tbsp. miso paste

1 1/2 Tsp. coriander leaves to garnish


Place all ingredients into a blender (except the coriander) and blend until smooth and creamy.

Pour into 2 bowls, garnish with some pepper and coriander leaves and serve.

Quick, easy simple and filling.

Ally x



Day 332 – Raw Broccoli Salad

Raw Broccoli Salad

Raw Broccoli Salad

I’m not a fan of eating large quantities of raw broccoli – while this actually does taste great – I recommend it as a side salad to go along with some other yums…


For the dressing…

1 cup cashews (soaked for 1-2 hours)

juice of 1 1/2 lemons

2 Tbsp. extra virgin olive oil

1/4 cup filtered water

1 spring onion

1 clove garlic

2 Tsp. agave nectar

1/2 Tsp. mustard powder

pinch of sea salt

Combine all ingredients together in a blender or small food processor until creamy.

For the salad…

3-4 cups small broccoli florets

1/4 red onion, sliced

1/2 cup raisins

1/2 cup sunflower seeds

In a large bowl, combine all the salad ingredients with the dressing and then you are ready to serve!

Any extra dressing can be saved in the fridge for up to 3 days.

Ally x



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