I love making raw desserts that nourish and take it to the next level with superfoods. I was fist attracted to Blue Majik just by the colour. Blue pigments in foods are quite unusual, especially this bright blue. So what
Once you start being more conscious about what you are eating you realise all the chemical cosmetics and toiletries also need an attention. Yes, they can go in through your skin, scalp and mouth. In fact your mouth is one
Just in time for christmas I decide to share my recipe for christmas pudding for you on the video. As always they are “raw”, “plant based” ‘refined sugar free” and ‘gluten free” and “paleo” Definitely much healthier than what I
I am writing this post in Melbourne’s 42 degree heatwave. Unlike fellow raw food lovers I am not a huge fan of hot weather. I would rather have winter any day than having these extremely hot temperature. Lucky I was
I am not sure if that is anything to do with getting older but time seems like its flying past me. It is only 1 week away from Christmas and soon we will be celebrating 2016. It has been almost
Lakanto is one of sweeteners I enjoy using. It is no GI, no calorie sweetener that is safe for people who have diabetic conditions and candida. It is also convenient because it measures the same as other powdered sugars in
It has to be in my blood. I love seaweed. I love both mild and strong seaweed. I love red, green and blue seaweed. I love it to wrap, compliment, decorate and make it a star of a dish. Seaweed
ROSE AND PISTACHIO ICE CREAM – RAW VEGAN RECIPE there is something about ice cream that gets me every time. I never liked traditional whipped cream. But dairy ice cream was one of my favourite foods when growing up. Homemade
I love making raw sweets like this. Using superfoods to upgrade the nutrition, low in sugar, incorporating new ingredients while offering completely satisfying the sweet craving in a delicious way. It has a few steps but only equipment you need
shio koji is another Japanese fermented condiment that can deepen the flavour of your dishes. Like miso this seasoning is versatile and rich in live enzymes. Koji is steamed rice that is cultured with special mold/starter, Aspergillus oryzae. This is essential
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