Posts Tagged ‘raw’

I was seduced by a competition.

Monday, June 2nd, 2014

Yup, its true. They almost had me. I seriously almost entered a food-blog competition!


Not to say that there is anything inherently wrong with food-blog competitions, in fact, I’m sure I will enter one, one day. But good news for now is that I was saved from being part of something that wasn’t quite right for MRLK and my mission.


How does this happen?


Well Elisa gets really excited about the food blog competition that megastar media mastermind are running. She then follows all the competition rules by developing an original recipe using the ONE particular ingredient requested. Last  rule is to document it with 5 photos and a blog post.


There you have it, possible (instant) fame. That is if you win, right?


Well, let me share with your my discomfort and unavoidable reservations about this competition – and it’s got nothing to do with the host website (which I totally adore!), but all to do with me, the ferocious competitor.


You see, I tried to be a good sport and went out and bought the superstar ingredient from the supermarket and ate it. I tried all the different flavours. I even went back for seconds of each flavour to make sure I was choosing the perfect one  for my recipe. Then I recipe tested. Ignoring the incredible resistance and difficulty I was experiencing, I continued to test my recipe, and recipe test again, and came up with something good. Something real good.

Now if your following, you would know that at this stage I have the rules down pat, an amazing recipe up my sleeve and my camera ready to roll.


So I hit go, plan the shoot, make the ‘desert’ and take some photos.


Well, what a surprise.  An ABSOLUTE FAIL – ugliest desert ever! Now I’m the first to admit that I have a long way to go in food styling/photography arena, but damn, these pics were BAD! Perhaps we try again tomorrow? She says. 

And this is where it had to end.

There will be no more photos, no remaking the recipe, no photo editing of any kind in pursuit competition glory. Why? You ask.


Cause if it weren’t for this ‘competition’ I would have never, EVER bought this product, (which is actually a really good product if your into eating sugar and low fat dairy – two of my least favourite foods in the world!)

I was simply seduced by the incredibly exciting prospect of competing in a kick-ass competition with a pretty damn good prize, so much so that I sacrificed my own beliefs and likes in an attempt to impress and potentially win.

Lesson #496526 learnt. Do your thing the way you do it – and don’t change it, for anything. ‘Casue when you do, life flows.

Until next time, I will continue enjoying full fat dairy and sharing wonderfully VEGAN (go figure) raw desserts like the one below.




For the base

3/4 cup rolled oats

1/2 cup almond meal

1.5 tsp vanilla extract

2 tbsp alomd butter

1  tbsp coconut oil

2 tbsp pure maple syrup

1/2 cup shredded coconut (golden toasted)


Place oats and almond meal in food processor and pulse until chunky crumbs are formed. Add vanilla, almond butter, coconut oil and maple syrup. Blend until well combined. Then add shredded coconut and pulse a few times. Press crumb base into tray lined with baking paper. Set in freezer for 20min.


For the Chocolate topping

15 Medjool date (deseeded and soaked in water for 15min)

1 cup walnuts

Pinch of pink Himalayan salt

3 tbsp water

4 tbsp almond milk

1/3 cup + 1 tbsp raw cacao powder


Place dates in food processor and blend until it forms a paste, adding water as necessary to help with process. Add walnuts, cacao powder and salt and blend, slowly adding the almond milk until well combined. Spread chocolate paste onto the crumb base using a spatular (it will be quick difficult and sticky to spread, so dip spatular in water to help).

Set in fridge for 3 hours or overnight.

Enjoy straight out of the freezer or at room temperature.





“Summer of Salad” Tangy Tahini Slaw

Thursday, December 5th, 2013

When deciding which of my favourite salads I would be sharing with you during this months Summer of Salad series there was no doubt in my mind that my new found obsession – cabbage + tahini would be top of the list.


But, lets be honest, cabbage is not the most desirable vegetable you come across at your local farmers market and is clearly not in a hurry to win any veggie beauty contests. And really, who hasn’t had a serious cabbage recipe fail that has been enough to turn you off eating it for life!


So, in order to give the humble cabbage a fair go in your kitchen, I take full responsibility to a) enlighten you as to why you should be eating this seriously nutritious vegetable and b) give you a simple and delicious recipe that will change your view of cabbage forever. Here it goes.


5 reasons why you should be eating (raw) cabbage now!


1. Cancer fighting goodness – this cruciferous vegetable is riddled with antioxidants, making it a super free-radical (chemicals that cause cell damage in the body) fighter!


2. Fibre - definitely one of the most important components of a wholesome and healthy diet. Cabbage contains heaps of fibre, both soluble and insoluble. This means that not only do you get the benefit of feeling fuller for longer as a result of slowed digestion and lowered blood sugar levels (soluble), but also ensures your bowel is toxin free by moving things along  smoothly and regularly (insoluble).


3. Anti-inflammatory. Yup, cabbage is packed with anti-inflammatory nutrients that assist in ridding your body from any unwanted (and sometimes unnoticed) inflammation.


4. Brain boosting vitamins – Found in cabbage (especially purple) is the often forgotten vitaman K. Vitamin K boosts mental function and concentration and defends against neural degenerative diseases like Alzheimers and dementia.


5. Keeps your blood and heart happy- Cabbage is naturally high in folate (part of the B vitamin group), it’s most necessary function being to support the your body’s production of red blood cells. Strong blood = strong heart!





1/2 small cabbage or 1/4 large – shredded

1 carrot – peeled into ribbons

1/2 red capsicum – sliced

small bunch kale – roughly chopped

2-3 heaped tbsp tahini

juice of 1 lemon

1/4 cup extra virgin olive oil (use less if you like)

pink Himalayan salt  and pepper to taste



Toasted sunflower seeds and pepitas

handful of beans or chickpeas


Place cabbage, capsicum, carrot and Kale in a bowl.

To make dressing, combine olive oil, lemon juice, tahini, salt and pepper in a small bowl and whisk until well emulsified.

Pour dressing onto salad and toss well until veggies are well coated. If you can wait (I never can) allow to sit for a few minutes to soften.

Top with chopped parsley and toasted seeds or beans.