Pumpkin, Zucchini & Quinoa Bake

Pumpkin, Zucchini & Quinoa Bake
Pumpkin, Zucchini & Quinoa Bake

This is a really delicious and warming side, packed full of flavour and nutrition! Perfect for winter when you want to cozy up with a warming dish.

I have been loving warming this up, or just enjoying cold for easy pre-prepared lunches. I hope you really enjoy this recipe because I am hooked!

Pumpkin, Zucchini & Quinoa Bake
serves 4, as a side.

1/2 large Butternut Squash, cut into 1″ cubes
1/2 a Zucchini, quartered and sliced
1/2 an Onion, thinly sliced
1 Tbsp Dried Mixed Herbs
a generous pinch of Himalayan Pink Salt
black pepper, to taste
optional, 1 Tbsp Olive Oil
3/4 cup Quinoa
Vegetable Stock, for cooking quinoa
1 tsp Himalayan Pink Salt
1 Tbsp Dried Mixed Herbs
2 Tbsp Black and White Sesame Seeds

Preheat oven to 200C.
Place all chopped vegetables in a baking dish and add the herbs, salt, pepper and olive oil (if using).
Toss the vegetables to evenly coat them in the herbs. Roast them in the oven for about 30 minutes, or until the vegetables are tender.
Meanwhile, cook the quinoa according to the package directions, but replace the recommended amount of water with vegetable stock for extra flavour.
Once the vegetables have finished roasting and the quinoa has cooked, combine them in a large bowl. Add himalayan salt and mixed herbs. Mix very well to combine. You want to slightly mash the pumpkin through the quinoa so it starts to stick together.
Place the mixture in a 22 x 22 cm baking dish, or similar. Press it down well and smooth out the top. Place in the oven to bake at 200C for about 45 minutes.
Once it has finished baking and the top is nicely browned, sprinkle over the sesame seeds.
Let the bake sit for a few moments before serving.


Homemade Vegemite

Homemade Vegemite
Homemade Vegemite

Vegemite. You either love it or hate it. I’ve loved the stuff since ever since I can remember. I have lots of memories of Vegemite as a very young kid. My Mum used to make me Vegemite “Roll-Ups”. A piece of bread with the crusts cut off, with margarine and Vegemite rolled up. She even used to cut me shapes out of sandwiches using cookie cutters. My favourite is when I wouldn’t go to sleep, and I would tell her “Mum, I cant sleep. I’m hungry” and I always wanted hot Vegemite toast.
So many fond memories of the old trusty Vegemite and my lovely Mum, but as I started becoming more health conscious I noticed the amount of additives and sodium in regular Vegemite. I needed to come up with a recipe filled with the good stuff and none of the bad that tasted just as delicious.
I was really surprised at just how similar it turned out. I love it better than the original Vegemite! It also happens to be Gluten-free, and Raw. I hope you try it and love it just as much as I do.

Homemade Vegemite
4 Tbsp Black Tahini
2 Tbsp Tamari
1 Tbsp Apple Cider Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Maca Powder
tiny pinch of Himalayan Salt and Pepper

Stir all ingredients together in a small bowl until well combined. Store in the fridge.
My favourite way to enjoy this is on toast with smashed Avocado and Sesame Seeds, so delicious!

Mini Maple-Pecan Pies

Mini Maple-Pecan Pies
Mini Maple-Pecan Pies

I love the classic combo of maple-pecan. But if you don’t care for what goes into a traditional Pecan Pie, that doesn’t mean you have to go without it. These are nutrient dense, cruelty-free and delicious.

I made these into mini pies, and while they are a bit more time consuming because you need to press in 12 individual crusts to your moulds they just look so cute and perfect finger-food for parties! If you’re pressed for time or would just rather a regular sized, go ahead and make it into one big delicious pie.

Mini Maple-Pecan Pies
makes 12 mini or 1 regular pie

1/2 cup Pecans
1/4 cup Almonds
1/2 tsp Vanilla Bean Powder
pinch of Himalayan Pink Salt
175g pitted Medjool Dates
1/2 Tbsp Maple Syrup

Pulse the nuts, vanilla bean and salt together in a food processor until the nuts from a coarse meal. Add the medjool dates and maple syrup and continue to process until it forms a dough.
Divide the dough between moulds and press it down and up the sides firmly to form the crust.
*If you’re making a regular sized pie you will only have enough for a base. Double the recipe if you would like the crust to go up the sides too.

Maple Caramel filling:
200g Medjool Dates, (soak and peel off the skins  if you want it super smooth)
1/4 cup Maple Syrup
1/4 cup Almond Butter
1/4 cup Tahini
OR 1/2 cup Almond Butter
1/4 cup melted Coconut Oil
1/2 Tbsp Mesquite Powder, optional
Extra Pecans for topping, optional

Blend all ingredients together in a high-powered blender until smooth.
You can either spoon the filling into the crusts or, for a cute piped effect like in the photo you can fill a piping bag with the maple caramel and pipe it into the crusts. Place them in the refridgerator to set for about an hour or so to make removing them from the moulds a bit easier.
Top with Pecans if desired and store in the fridge until ready to enjoy.

Raw Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel Cheesecake with Chocolate Ganache
Salted Caramel Cheesecake with Chocolate Ganache

Salted Caramel is a delicious flavour on it own. But spread some silky Chocolate Ganache on top with a sprinkle of Himalayan Pink Salt and it’s next-level amazing. The Mesquite Powder in the filling is what gives this cake the Caramel flavour, so be sure not to omit it.
A healthy Cheesecake is perfect for celebrating every occasion. I hope you enjoy!

Raw Salted Caramel Cheesecake with Chocolate Ganache

1/2 Cup (70g) Macadamias
1/4 Cup (40g) Almonds
1/4 Cup (20g) Desiccated Coconut
1 Cup (210g) pitted Medjool Dates
1/2 tsp Vanilla Bean
pinch of Himalayan Pink Salt

Line the base of cake tin with baking paper (preferably spring-form tin for easy removal).
In a food processor, add the Macadamia and Almonds and process until broken down into small pieces. Add the Coconut and pulse to combine. Add the Dates, Vanilla Bean, and Salt to the food processor and process until combined. Transfer the crust mixture to the cake tin and gently spread it out with your fingers before pushing it down very firmly. Set aside.

2 Cups (270g) Raw Cashews, soaked overnight
1/2 Cup (100g) pitted Medjool Dates (I soaked and peeled mine, but it isn’t necessary)
1/4 Cup Coconut Nectar
1/2 Cup Water
1 Tbsp Mesquite Powder
1/2 tsp Vanilla Bean
1/8 tsp Himalayan Pink Salt
1/3 Cup melted Coconut Oil

Rinse the soaked Cashews well and add them to a high-powdered blender along with the Medjool Dates, Coconut Nectar, Water, Mesquite Powder, and Salt. Blend until smooth.
Add the melted Coconut Oil to the filling and blend again to combine.
Pour the filling into the cake tin and smooth out the top. Gently tap it on the bench to remove any air bubbles and place in the freezer to set for at least 4 hours.

Chocolate Ganache:
3/4 Cup melted Coconut Oil
80g Medjool Dates (I soaked and peeled mine)
1 Tbsp Almond Butter
3 Tbsp Cacao Powder
1/2 Cup Water

Blend all ingredients in a high-powered blender until smooth. Spread over your cheesecake when ready to serve. Let the cheesecake soften at room temperature for a few minutes before enjoying.

Choc-Chunk Cookie Dough Brownies

Choc-Chunk Cookie Dough Brownies
Choc-Chunk Cookie Dough Brownies

Who doesn’t love Cookie Dough?
Who doesn’t love Brownies?
So let’s put two together and make the most delicious thing ever.

The best part is that although these look really indulgent, they are good for you! They’re Raw, Vegan, Gluten-Free, Refined Sugar-Free, and really, really, REALLY yummy.

Choc-Chunk Cookie Dough Brownies
Makes 8

For the Brownie layer
45g Almonds
20g Walnuts or Pecans
100g pitted Medjool Dates
1 Tbsp Cacao Powder
pinch of Himalayan Salt, optional

Line a 10 x 15cm (approx) container or tin with baking paper for easy removal of the brownies.
Place the nuts in a food processor, process until they form a coarse nut meal. Add the remaining ingredients and process until it forms a dough. Crumble into the container or tin and press out with your fingers before pressing it down very firmly. Set aside.

For the Cookie Dough Layer
(7og) 1/2 cup Cashews
(120g) 1 cup Oats
(100g) Medjool Dates
3 Tbsp Coconut Sugar
1 Tbsp Tahini or Nut Butter
1 Tbsp Coconut Flour, optional
1/2 tsp Vanilla Bean Powder
2 Tbsp Water
25-30g Raw Chocolate, chopped

In a high-powered blender, blend the cashews into a fine nut flour taking care not to turn it into nut butter. Transfer to a bowl.
Add the oats to a high-powered blender and blend it into an oat flour.
In a food processor, add the cashew meal, oat flour, medjool dates, coconut sugar, tahini or nut butter, coconut flour, vanilla and water. Process until the dough comes together.
Add the chopped raw chocolate and mix it through the dough by pulsing just a couple of times.
Press the cookie dough onto the brownie layer.
Lift the Choc-Chunk Cookie Dough Brownies out of the container or tin and slice into squares. Store in the fridge. I loved these with a glass of creamy Cashew Milk for a little bit of cookie dunking!

Healthy Date-Glazed Banana Bread

Healthy Date-Glazed Banana Bread
Healthy Date-Glazed Banana Bread

A healthy, wholemeal, refined sugar-free and low fat Banana Bread that is still incredibly moist and sweet with a delicious banana flavour. The glaze really tops it off (literally), adding the most delicious sticky caramel coating to the whole loaf.
I’m sure adding a couple of handfuls of chopped walnuts into the batter would be amazing!
I slathered a thick layer of crunchy peanut butter onto a slice while it was still warm, and that was so delicious. If you haven’t already tried nut butter spread on fresh banana bread, please do! You will not regret it.

Healthy Date-Glaze Banana Bread
makes 10 slices/1 loaf

260g/ 2 cups Wholemeal Flour
38g/1/4 cup Coconut Sugar
1 tsp Baking Soda
1/2-1 tsp Cinnamon, to taste
1/4 tsp Himalayan Salt
375g/ 3-4 large very ripe Bananas
120g/ 1/2 cup pitted Medjool Dates
1/2 cup Almond Milk, or other plant-based milk
1 tsp Vanilla Bean Powder
2 Tbsp Coconut Oil, melted

Pre-heat oven to 160C and line a loaf tin with baking paper, and leaving enough paper on the sides to lift the Banana Bread out.
In a large bowl combine Flour, Coconut Sugar, Baking Soda and Cinnamon.
Add the Bananas, Dates, Almond Milk and Vanilla to a blender and blend until smooth.
Pour the wet mixture into the bowl of dry ingredients and add Coconut Oil.
Mix until combined but take care not to over-mix. The batter will be quite thick.
Pour the batter into your lined loaf pan and smooth out the top.
Bake for about 40 minutes.
While it is baking, prepare the Date Glaze.

140g pitted Medjool Dates
1/2 Cup Water
1/2 tsp Vanilla Bean
1 Tbsp Coconut Sugar, for sprinkling on top

Blend the Dates with Water and Vanilla until smooth. Set aside.
Once the banana bread has been in the oven for 40 minutes, remove it from the oven and spread over your desired amount of Glaze. You may not need to use it all if you would just like a thin layer. Sprinkle over some Coconut Sugar and return to the oven for 5 minutes.
Remove the Banana Bread from the oven and let it sit in the tin for about 10 minutes before transferring it to a cooling rack. Enjoy!

Raw Avocado & Cucumber Sushi

Raw Sushi
Raw Sushi

A fresh, raw version of Sushi! I use Cauliflower “rice” in my Sushi and I love it. Cauliflower Rice does sound kind of plain and boring, but adding Tahini, a bit of natural sweetener and Himalayan Salt really tasty. Some other reasons I love Cauliflower in place of the rice is that there is no time waiting for the rice to cool down before assembling the sushi, the fact that you’re sneaking in an extra vegetable (always a great thing!) and if you cant tolerate grains then this is a delicious  alternative!
Sushi is also one of my favourite picnic foods due to it’s portability. Just pack yourself a small container of Tamari or Soy Sauce and you’re set!

Raw Avocado & Cucumber Sushi
makes 2 rolls

Cauliflower “Rice”
1/2 large head of Cauliflower Florets
1 Tbsp Tahini
2 tsp Date Syrup/Maple Syrup etc
1 tsp Apple Cider Vinegar or Lemon Juice
Himalayan Pink Salt, to taste

To make the Cauliflower Rice, cut the florets into small and even sized pieces. Place the Cauliflower into a food processor with the remaining ingredients and pulse until it forms a texture similar to Cous Cous. Set aside.

To Assemble the Sushi:
2 sheets of Raw, Vegan-friendly Nori
1 small Avocado, sliced
1/4-1/2 Cucumber, sliced into very thin strips
optional: Mustard, Tahini Sauce, Hummus, Cashew Mayo etc.

Place your Nori Sheet on a rolling mat or flat surface. Top with Cauliflower rice and smooth it down evenly, I do roughly a 1cm layer. Apply a thin strip of mustard to the cauliflower rice layer if using. Place your Avocado, Cucumber and optional sauces onto the Sushi.
Roll it up, keeping it nice and tight. Slice into desired size.
Serve with Organic Soy Sauce, Tamari or Coconut Aminos sprinkled with Sesame Seeds, for dipping.
Note: Feel free to add any vegetables into the filling to change it up! Avocado and Cucumber is my favorite combo but I also love adding Carrots, Capsicum, Sprouts etc.