another lunch...

All raw lunch today...

sprouted let lentil dip served with basic crunchy flaxseed crackers and soft celery crackers
sunflower and coriander pesto
avocado rubbed cabbage and sauerkraut salad

realfoods

thanks to Real foods at RMIT. Real fit food demo was on last Tuesday and great to see so many people turned up for it. Great work, lucy.
I have been supplying some lunch there and for the tuesday event they were kind enough to let me supply some bento boxes which were all raw.
-Almond and flaxseed burger with cashew and sunflower seed cheeze paste on mizuna and sprouted quinoa salad
-Almond and vegetable curry served on herb salted cauliflower rice with sweet and cayenne spiced chutney
-fluffy coconut rice with vegetables served with marinated brown mushrooms and creamy avocado and beetroot salad. topped with tangy almond and coriander pesto.

I also had brown rice sushi.
Fillings change everytime but examples...

curry spiced baked tofu, cabbage and mushroom drizzled with creamy mustard sauce
Avocado slices with sweet carrot chutney, asparagus shoots and coconut
slow baked tempeh with tamarillo and apple chutney and caramelised onion

etc...

meals on this cold day

no mango and banana smoothies for me today!
it felt so cold this morning but glad to see the sun in the afternoon.

definately a warming soup for breakfast
quinoa and kudzu soup with mochi crotons.
all the ingredients have warming quality. especially ginger, kudzu and mochi with immunity boost from chopped garlic.




a bit warmer this afternoon.
people ask me if I have much bread. I try to avoid mainstream bread. Maybe sourdough bread now and then but usually if I have a craving for a slice or two I might make essece bread with sprouted grains or bread that made of fermented grain instead of starter that uses flour, which I had for lunch today. millet and brown rice was fermented for 3 days and turned into a dough with kudzu and mesquite and millet flour and kudzu. the dough was steamed this morning (steaming is not as contracting as baking)

the bread was topped with tahini and my raw dehydrated crunchy onion rings

catering for RMIT real cafe

if you live, work or study near RMIT melbourne, I have started catering a couple of times a week at real cafe at RMIT. At the moment its Mondays and Wednesdays or thursdays
As you know my menu changes everytime, depending on what's available and season etc.
today...

Brown rice sushi with slow baked tempeh, caramelised leeks and tamarillo and apple chutney
cashew cream, avocado and grated carrot and beetroot
purple sweet potato with chick pea and arame with creamy mustard coconut butter dressing
brownies
raw pudding with apple and raisin
coconut macaroons

my lunch today

today's lunch

A glass of kale juice with sliced picked ginger
purple and red sweet potato salad with sprouted chickpea and arame, dressed with garlic balsamic dressing.
quick purple cabbage salad with olives and nuts
pate from yesterday as well as cashew mayo

tasty....

today's raw lunch

Weather is warming up at last! I do love seeing the sun come out after the long winter..
As I said before spring is a good time to detox all the heavy foods that you may have been indulging over the cold months. Raw cooking (or uncooking) is beneficial for assisting the process.

here is my lunch today. 100 percent raw for a fun of it.
buckwheat and sunflower crackers
cumin spiced almond and vegetable pate
kale salad with citrus dressing
grated beets and carrot
saurkraut

photo shoot

the biggest thanks to Greg Sims who took his valuable time to come and take these amazing photos...

This is the third photo shoot that I have done for my sweets and meals. After the cold weather and having richer foods I couldn't wait to make some dishes which are lighter and some raw as well. Many people have started realising the benefits of having more fresh vegetables and sprouts. There are so many reasons to include this exciting diet in your whole foods cooking. I have added a brief information on my website so be sure to check it out.

-almond cream filled puff pastry topped with spiced sliced pear
-raw marble cheesecake with goji berries and chocolate
-sourdough sprouted sandwich filled with pate, tamarillo and apple chutney and sunflower seed yoghurt.
-tiramisu
-mushroom and avocado quiche topped with millet white sauce served with romera and wild rice salad
-raw zucchini pasta marinated in teriyaki sauce
-black bean and almond burger coated with dessicated coconut, served with buckwheat dhal
-sprouted quinoa stack with avocado and grapefruit
-coconut macaroon
-amazake and fruit kanten