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



Alfredo Pasta!


Alfredo Pasta

Alfredo Pasta

I love this rich creamy recipe, 1 serve of this keeps you going all day and well into the evening!

Full of protein and green zucchini goodness!

As always – too easy is always the best.

For the pasta…

Grab 1 zucchini and a vege peeler and start peeling into long ribbons!

(I leave the middle bit – but the rest of the zucchini, including the skin is yum)

For the sauce…

In a small processor or stick blender…

Blend together:

1/2 handful of pine nuts (say 1/4 cup)

1/2 handful of cashews

1/2 handful of macadamia nuts

juice of 1/2 lemon

1 garlic clove

a splash of Tamari (nama shoyu or soy sauce)

2-4 Tbsp. water

Add more water is you like your sauce less think

Now the fun part…

In a bowl place your ribbon-ed zucchini pasta and a few spoonfuls of your alfredo sauce and massage the sauce into your zucchini to coat with the lovely creamy sauce.

Serve over some greens, grab your fork and eat!

Eat well, be well

Ally x

PS. left over sauce is awesome on flaxseed crackers… or just by the spoonful… or on celery stalks… as a vege dip…


Zucchini Noodles with Marinara Sauce

Zucchini Noodles with Marinara Sauce

Zucchini Noodles with Marinara Sauce

This is a perfect quick an easy meal that you can whiz up anytime.

What do you need?

A spiraliser for the zucchini – if you don’t have one you can finely peel your zucchini with a vege peeler into ribbons – just as good 🙂

A bamix or hand blender to make your sauce

Ingredients: (2 serves…)

1 large zucchini, spiralised

For the sauce…

1 1/2 fresh tomatoes

1/3 cup sun-dried tomatoes in olive oil

2 garlic cloves

1/4 red onion

2 medjool dates, pitted

sprig of parsley

dash of cayenne pepper

Preparing the marinara sauce

Preparing the marinara sauce

Blend together with your bamix or small blender and top your prepared zucchini.

If you’d like – you can add a Tsp. of savoury yeast  or Raw Parmesan on the top for a Vit. B infusion 🙂


Quick Tomato Curry Burgers

Raw Tomato Curry Burgers

Raw Tomato Curry Burgers

When you have very little time and you want something healthy and quick and filling – these are your burgers.

They require no dehydrating – or cooking.  One step – throw all ingredients into the processor (bamix will do) and you are done.

Add some greens, what ever you have in the fridge and off you go!

If you are OK with eating dairy – these are great with a Tsp. of natural yoghurt…

Here’s the link:

Tomato Curry Burgers

Enjoy your quick and easy meal…

Love and light

Ally x

Mushroom Burger and Greek Salad

Mushroom Burger with Greek Salad

Mushroom Burger with Greek Salad

It is so good to be back to the blog after a hectic past few months of moving house.

The kitchen is back together, dehydrator in place, thermomix on bench and all my raw food essentials stocked!

For lunch today I pulled out the recipe for an old favourite… Mushroom Burgers.

Added a few yellow button squashes in place of half the zucchini and yum – what a treat – topped off with another favourite – raw Greek Salad.

Mushroom Burger

Greek Salad – minus avocado and salt 🙂

Eat well, be well and add a heart of gratitude.

Ally x



Day 360 – Zucchini Fettuccine

Zucchini Fettucine

Zucchini Fettucine

Quick and Easy Pastas are always a good raw staple…  I like this one as it combines Zucchini, Capsicum and Red Onion in the fettuccine – works well…


2 medium size zucchini, spiralised

1 red capsicum, julienned

1/4 red onion, thinly sliced

Combine these ingredients together in a bowl and set aside

For the dressing...

In a food processor process together:

1/2 cup soaked cashews (20 mins)

1/4 cup water

2 Tbsp. olive oil

2 spring onions

2 Tsp. fresh tarragon

1 Tbsp. lemon juice

1/2 Tsp sea salt.

Combine until smooth and creamy.

Stir through your fettuccine and serve.

Ally x

Giving credit where credit is due…

Thanks to the rawchef for this recipe – cheers Russell James!

Day 356 – Raw Bolognaise Sauce

Bolognaise Sauce

Bolognaise Sauce

Looks like Bolognaise – texture like Bolognaise – eat with Zucchini spirals or shredded Celeriac – top with a Raw Parmesan – doesn’t taste like Bolognaise though.

I found this a little sweet – I did enjoy it but it didn’t ‘jump’ out at me as amazing like so many other recipes.  One thing is for sure  – this is a very healthful and nutritious sauce – packed with protein… perhaps next time I will go a little easier on the apple cider vinegar or use lemon juice instead.

This recipe has two parts: the tomato sauce and the meat which is a seed mix.  Some of the seeds need soaking – so put them on to soak before you start.

Tomato Sauce… makes about 4 cups…

Place in a food processor the following…

1 cup soaked sundried tomatoes (or if using the ‘in oil’ ones, rinse off the oil)

5 medjool dates, pitted

1/4 red onion

1 Tbsp. Italian herbs

1 clove garlic

2 tomatoes, chopped

1 large carrot, roughly chopped

… process together until lovely and smooth and well combined.  Place in the fridge while you make your seed mix.

Seed Mix…makes 2 cups…

Place in a food processor…

1/2 carrot

1/2 cup fresh parsley

1/2 cup sunflower kernels, soaked for 1 hour

1/4 cup pumpkin seeds, soaked for 1 hour

3 Tbsp. Tamari

2 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. Miso paste

… blend until smooth – you may need to scrap the sides and process a couple of times.

Add to the food processor…

1/4 cup sesame seeds, soaked for 1 hour

1/4 cup hempseeds

…pulse to combine.

To make the Bolognaise Sauce…

Stir together the seed mix and tomato sauce.

That’s it – ready for your celeriac or zucchini pasta.

Ally x

Giving credit where credit is due…

This recipe comes from the Becoming Raw book by Brenda Davis.

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