Pistachio Chili Truffles

Pistachio Chili Truffles

Pistachio Chili Truffles

I often have a chocolate craving and it is so good to have these little truffles tucked away in the fridge when only chocolate will do!


1 cup macadamias

3/4 cup cacao powder

3/4 cup chopped cacao butter

1/2 cup coconut palm sugar

1 cup water

1 Tbsp. lemon juice

1/2 Tsp. tamari

1 Tsp. vanilla powder

2 Tsp. chili powder

3 Tbsp. melted coconut oil

1 cup chopped pistachio nuts for rolling the truffles in.


In a high speed blender, blend together all the ingredients (except pistachio nuts) until smooth.

Place the mixture in a bowl and refrigerate overnight (or a few hours in the freezer).

Remove from the cooler, roll into balls and coat with pistachios.

I added a little extra salt to the pistachio nuts 🙂


Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

I have been itching to get into gluten-free vegan cooking for quite some time – my experiments went as far as an amazing pizza base recipe I found (which I have used over and over again) but finally I’ve taken the steps to create the most delicious strawberry muffins which are for my kids breakfast / lunches… and I sooo reckon they will eat them!

It was actually quite weird doing this recipe – knowing I was going to blog it – and turning the oven on…. ummm… so yeh everyone – this ain’t raw!


1 cup raw sugar

1/2 cup extra virgin olive oil

1 1/2 cups almond milk

1/2 cup soy berry yoghurt

3 1/2 Tsp. baking powder

2 1/2 cups brown rice flour (I milled 250 g brown rice in my thermomix for 1 minute on speed 9)

3/4 cup potato starch

1 Tsp. xanthan gum

2 cups chopped strawberries

(OK – you get this is going to require a trip to the health food shop but I can guarantee it is worth it!)


Turn your dehydrator – oops sorry – oven on to 190 degrees Celsius.

Line a 12 muffin tray with muffin patty pans…

Grab yourself a medium size bowl and stir together the sugar, oil, milk and yoghurt.

In a large bowl, whisk together the baking powder, brown rice flour, potato starch and xanthan gum.

Add the chopped strawberries to the flour and coat well.

Slowly mix the liquid through the dry ingredients until well combined.

Grab yourself a 1/3 measuring cup and dollop cupfuls into the muffin patty pans.

Bake for 20-minutes until firm to touch and slightly browned… cool for 15 mins before serving!!!!

Om – nom – nom…. and Ommmmm again…

Delicious – will make again.

I’m going to keep a few in an airtight container to see how long they keep and also freeze a few to see how they go after thawing 🙂

Happy tummies to you xxx

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



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


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


Salted Tahini Caramels

Salted Tahini Caramels

Salted Tahini Caramels

You either like Tahini or hate it – to me it is like a peanut butter substitute – combine that with also being a sesame snap fan – I can’t help but to just love it.  Topped with some delicious sea salt, this is a small caramelly, salty treat you can have stashed away in the freezer for anytime… or all the time!


1/2 cup Tahini

1/4 cup coconut flour

1/4 cup coconut nectar

1/8 Tsp. coarse sea salt



Combine together the tahini, coconut flour and coconut nectar in a medium bowl.

No food processors for this one just a good solid wooden spoon and a bit of elbow grease…  Whenever I actually get to mix something by hand I think of those muscles building in my arm and I think of my grandmothers solid muscular arms… hmmm… back in the days when there was no need to go to a gym for a work out… and that has me thinking…

So once well mixed…

Put the mixture into a small square dish (or plastic container) that is lined with baking paper… flatten and sprinkle with sea salt.

Last step – yep already there…

Freeze until firm – slice with a sharp knife when ready to consume…

Enjoy straight from the freezer – these last months in the freezer in an airtight container…

Another raw delicacy to add to your growing freezer collection….

Which reminds me to finish off that Chocolate – Mocha Cheesecake I have on the go…


Substitute coconut nectar with any of the other raw sweetners you may have in your pantry – maple syrup – agave – etc…

Eat Well and Be Well

Ally x

Giving the credit where  it is due…

The lovely Amber Shea inspired the making of these little treats… thanking you…






Sunshine Juice and Green Juice

This morning I woke to a yummy freshly squeezed juice which I whizzed up in the blender with frozen mango and banana.

Sunshine juice smoothie

Sunshine juice smoothie

Sunshine Juice Smoothie


2 oranges

1 cup chopped fresh pineapple

1 golden kiwi


Juice with 1/2 cup frozen mango and 1 frozen banana.



Surprisingly yummy and oh sooo healthy Green Juice with Fennel (also good for blood pressure – according to Dr Sandra Cabot)

Green Juice:

Green Juice with Fennel

Green Juice with Fennel

2 sticks celery

1/2 cucumber

1/2 cup chopped fennel

1/2 cup chopped parsley

1 spring onion

1 apple

1/2 grapefruit

Juice up all the ingredients and drink straight away for the most health benefits!  Actually really yum eh?

Back to study for me…

Ally x