Oh Boy Plan Ahead

Layered Raspberry Cheesecake

Layered Raspberry Cheesecake

Layered Raspberry Cheesecake

If it always busy prepping for a Raw Food Class – today was no exception… a kitchen tidy… shopping… ingredient preparations… nuts on to soak… seeds sprouting… and of course I love to have a cheesecake on the ready for my class to try at the end of the class – always a good way to finish.

Took me over 24 hours to complete this gorgeously fruity and not too heavy cheesecake and am sure it will be a winner.  It is based on a previously blogged cheesecake recipe Mixed Berry Cheesecake – the only variation is that I have layered the filling and topping.

If you decide to layer the cheesecake – only make half the filling at a time as you will need to allow time for the layers to set and you don’t want your extra filling setting between waiting times…

Give it a try – one of the easiest and most delicious cheesecakes I’ve made 🙂

Ally x

Raw Breakfast Parfait

Raw Breakfast Parfait

Raw Breakfast Parfait

Inspired by a recipe from Luke and Scott – I decided to convert their Paleo Parfait (thanks Fiona) into a Raw Breakfast Parfait and I must say I am rapt with the result – there is definitely the potential for these 4 creamy crunchy berry delights to be gone before the end of today – it will be hard leaving them for my breakfast tomorrow!

The granola takes a few days to make and I used dehydrated sprouted buckwheat in mine (which I just happened to have on hand) – so if didn’t happen to have the sprouted dehydrated buckwheat – start sprouting your buckwheat now and expect to start making up parfait’s next week!  It will take time to sprout them and them dehydrate fully.  Sprout until they have tails the length of the buckwheat – then dehydrate 24 hours.

Putting together the granola.


1 apple

1/2 carrot

6 medjool dates (soaked for 1 hour)

1 Tbsp. lemon juice

1/2 sprouted and dehydrated buckwheat

1/3 cup sesame seeds

1/2 pepitas (pumpkin seeds)

1/2 cup activate almonds

1/2 cup desiccated coconut

pinch of sea salt

1/2 Tsp. mixed spice


In a processor (or blender) – pulse the apple, carrot and dates to form a chunky wet mix, add in the remaining ingredients and just pulse to combine – do not over process.

Line a dehydrator tray with teflex sheet and spread the granola mix across the tray.

Dehydrate at 115 degrees Fahrenheit for 36 hours or until fully dry and crunchy.

Store in an airtight jar / container.  The granola will keep for a few months.


Making the Coconut Cream.

Open 2 young thai coconuts – reserve the water – scrap out the coconut meat (I will put up a post this week on how to open coconuts – it is really simple!)

Combine at a ratio of 3 parts coconut meat to 1 part coconut water in a blender on high speed until lovely and creamy – if too thick – you can always add more coconut water.

Coconut Cream will keep in the fridge for 2-3 days.


Making the Berry Salsa

Take 1-2 cups of frozen berries and allow to thaw overnight in the fridge.

In a blender combine the frozen berries with a sweetner of your choice – I used 2 Tsp. agave nectar but you could use coconut nectar or maple syrup or raw sugar.  Pulse to combine – do not over process and it is great a little chunky.


Putting together your Breakfast Parfait!

You know what to do… pop some of that crunchy granola in the bottom of a glass… top with coconut cream… and then your berry salsa…

Then grab a spoon – a gorgeous comfy spot to sit (nothing beat the sunshine outside) and take the time to nourish your body with healthy delicious food and your mind with a few moments of delightful relaxation!

Ally x



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



Day 358 – Chocolate Pie

Chocolate Pie

Chocolate Pie

Feel like something really chocolately with a huge dollop of cream?

This is rich and delicious in small doses – while the coconut cream is not strictly raw – as it comes out of a can – it is dairy free and is really good!


For the pie crust…

1 cup pecans

1 cup walnuts

1 cup medjool dates, pitted

1/4 Tsp. sea salt

1/4 cup cacao powder

2 Tbsp. coconut oil, melted

1 Tbsp. agave nectar

Process the walnuts and pecans until fine.  Add the remaining ingredients and process until a dough forms.  You will need to stop and start the processor a couple of times as this becomes very heavy and doughy.

Press base into a pie dish and place in the freezer while you prepare the filling.

For the filling…

2 cups soaked cashews (4-6 hours)

1 cup cacao powder

1/4 Tsp. sea salt

1/2 cup melted cacao butter

2/3 cup of agave nectar

1/2 Tbsp. vanilla powder

Combine all ingredients – except the cacao butter in a food processor until lovely creamy and smooth.

Drizzle in the cacao butter while the motor is still running and combine.

Pour the filling onto the pie crust and replace in the freezer for 1-2 hours.

Creamy Coconut Cream…

1/2 can coconut cream – chilled overnight

1 Tsp. vanilla extract

1 Tbsp. agave nectar

Whip cream until thickened, add vanilla and agave and whip to combine.

Decorate your pie with the cream or serve to the side of each pie piece.

Pie is best further chilled for 4 to 6 hours.


Yummm… only a little piece for me though 🙂

Ally x

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 338 – Sicilian Flax Crackers

Sicilian Flax Crackers

Sicilian Flax Crackers

Grab some of these ‘warming’ crackers with some cheese and antipasto and probably a glass of red and enjoy a absolute treat!

The first time I made these crackers was quite frankly ‘overwhelming’. I was new to raw food and keen to try everything (well still am)… the recipe requires you to have made up some sun-dried tomato marinara before hand and this is really quite easy as long as you realise you don’t need to first dehydrate your own sun-dried tomatoes – shop bought are fine 🙂  Then there was the whole figuring out how the dehydrator works – what temperature I need to put it on? – how to spread it across the tray? – what is a ‘lined’ dehydrator tray etc…

Anyhow – this is actually so simple and I hope my instructions below enable you to also easily make these yummy crackers 🙂

Ingredients:…makes 3 trays…

4 cups soaked dark flaxseeds (linseeds)*

2 cups thinly sliced roma tomatoes

1 cup Sun-Dried Tomato Marinara

*To soak put 4 cups of linseeds into a medium size bowl and cover with 4 cups of water – allow to soak for between 1 and 4 hours.  The mixture will become very gelatinous which is great – don’t try and pour off any water.


Combine all ingredients into a large bowl and mix really well to coat all the linseeds in the marinara sauce.

Line 3 dehydrator trays with teflex sheets.

Scoop 2 1/2 cups of mixture onto each tray.

Using an offset palate knife or metal spatula spread the mixture evenly across the tray to the edges.  It is a bit tricky with the tomatoes in it to get this perfect – don’t worry too much about being neat as these crackers are not portioned into squares – rather broken up rustic style at the end.

Repeat for the remaining trays.

Place in the dehydrator for 12 hours at 115 degrees Fahrenheit.

Remove from the dehydrator after 12 hours and flip the crackers onto an unlined dehydrator tray by placing the second tray over the cracker tray and then turning upside down so the crackers now lie on the second unlined dehydrator tray.

Replace in the dehydrator for a further 10-12 hours.  Repeat for the other 2 trays.

When crackers are completely dry break them into ‘rustic style’ pieces and store in an airtight container for up to 3 months – longer if you keep them in the fridge.

Now grab your glass or organic red, some raw or favourite cheese, a few olives, perhaps a dip and enjoy!

Ally x

Day 325 – Mediterranean Almond Bread

Mediterranean Almond Bread

Mediterranean Almond Bread

This is a really easy raw bread to make and perfect for when you are hanging out for a salad sandwich.  This is gluten free and extremely tasty!

Ingredients:… makes 18 slices…

1 cup flax seed meal (linseeds)

3 cups almond flour (you can use pulp left over from making almond milk or just pulse 3 cups of almond in a food processor until finely crumbed – careful not to overdo it and create almond butter)

1/2 cup olive oil

1 cup sun-dried tomatoes

3 medium zucchini’s roughly chopped

2 apples, cored and roughly chopped

3 Tbsp. lemon juice

1 Tsp. salt

1 Tbsp. dried rosemary

1 Tbsp. dried oregano

1/2 Tbsp. Italian herbs


Process together everything except for the almond flour and flaxseed meal in a processor.  Process until thoroughly combined and batter like.

Add the flaxseed meal and almond flour and pulse until stirred through.

Divide the mixture between 2 teflex lined dehydrator trays and spread evenly with a metal spatula.

Score 3 x 3 into squares and place in the dehydrator for 2 hours at 105 degrees Fahrenheit.

After 2 hours, flip the bread squares onto another unlined dehydrator tray and peel off the teflex sheet.

Replace in the dehydrator for a further 6-8 hours until dried but still slightly pliable.

Store in an airtight container in the fridge or freezer.

Fabulous recipe that works well and tastes great!

Ally x

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