Best Raw Paleo Carrot Cake


I have found the recipe in Luke and Scott’s ‘Clean Living Cookbook’. It was a real hit with the entire family and gone in one day:

Ingredients of the raw carrot base:

  • 8-10 pitted dates (I have changed it as I found 12 too sweet)
  • 1 cup raw walnuts
  • 1 large carrot
  • 1/2 cup shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg ( I had changed the last two ingredients for 2 tsp on 5-spice powder)
  • pinch of salt

I mixed all ingredients in a food processor/thermamix and pressed it into a lines form

Ingredients for the Cashew Cream Icing:

  • 1 cup raw cashews, soaked overnight (I had only soaked them for 1 hour)
  • 1/4 cup maple syrup (I used a bit less)
  • 1 tsp. vanilla extract
  • juice of 1/2 lemon
  • 1/2 cup melted coconut oil

Again, I just mixed everything in a food processor and spread it over the base.

Then I put the cake into the freezer for a couple of hours – and thaw for a few minutes before serving. The recipe suggests to sprinkle each slice with toasted walnuts, but I think it can also be nice with berries.













Sushi in Martini glass

IMG_8181De-constructed Sushi,

well, that’s what my daughter calls. it. It is so easy to make and you can easily vary the ingredients:

Cook Sushi rice, following the packet recipe,

add Rice Wine Vinegar and a bit of Salt afterwards

Place the warm rice to the bottom of the glass,

into a small hollow, gently roll:

quickly poached Quail egg

Fresh avocado cubes with a splash of lemon

A small dollop of Wasabi Mayonnaise

and slightly seared Sashimi grade salmon (slightly pressed into seaweed strips  before frying)

Top with Micro-herbs or chives.

Everyone will love it.

Recipe of the week: Raw Chocolate Fudge

Cath’s Raw chocolate Fudge

For the fudge base:

    • 2 cups/ 224g raw organic cashews
    • 2 cups/ 240g unsweetened organic shredded coconut
    • 240g (about10 large) very soft dates, pitted
    • 1 cup/ 100g raw organic cacao powder
    • ½ cup/ 120ml organic maple syrup
    • Pinch of fine sea salt
For the ganache:
  • 1/2 cup/120ml organic maple syrup
  • 1/4 cup/60g extra virgin unrefined coconut oil
  • 1/2 cup/50g raw organic cacao powder
  • Pinch of fine sea salt
  • ¼ cup/30g of raw cacao nibs for topping


Make the fudge base:
    1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
    2. Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
    3. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
    4. Press firmly into a parchment lined square or rectangular pan or mold.
    5. Place in fridge while making the ganache topping.
Make the ganache topping:
  1. In the food processor, blend together maple syrup and coconut oil until well combined.
  2. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
  3. Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
  4. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.


Raw, Gluten Free, Grain Free

Ann’s Special Beetroot Salad

Beetroot saladAnn’s healthy and yummy Beetroot Salad

Roast some beetroot in the oven (with oil and salt)

Grill Haloumi slices

Cut Orange into thin slices

Toast walnuts

and toss everything together with some rocket salad leaves.

Dress with a mix of lemon juice and olive oil, a bit of salt and pepper

and if you wish, add some orange zest on top.

It’s delicious!

(P.S. I didn’t have walnuts at home and substituted them for cashew nuts, great too)

Awesome Raspberry Cake

So healthy, you can have the cake and eat it too.

IMG_7466 IMG_7468

No need to bake it – just put into your fridge and let it set:


Put the following ingredients into your Thermomix or blender:

175 g walnuts

Zest of 1 lemon

1/4 cup cranberries and apricots (or a bit more if you like the taste)

60 ml melted extra virgin coconut oil

4-6 pitted dates

Press that mixture into a 20 cm cake tin or glass dish (as picture above) and refrigerate for about 1 hour to set.


Again, put all ingredients into a Thermomix or food processor:

200 g unsalted cashew nuts

40 g raw cacao powder

150 g dried berries (I just used the same as above: cranberries and apricots)

60 ml cacao butter (melted) – or substitute for the same extra virgin coconut oil as above

2 tablespoons maple syrup (or malt syrup if you prefer)

2 tablespoons additive free coconut milk

Juice of 1 lemon

When blended and smooth, add to the base and return to the fridge for at least 2 hours.

Before serving, scatter the fresh raspberries over the cake (maybe not the frozen ones at this stage!)

I loved this healthy treat – which will last for one week in the fridge.

Freekeh Recipe

photo-41 photo-42Freekeh Recipe

In case you haven’t tried this delicious, healthy, LOW GI-Food, Freekeh is young, ancient grain – greenwheat.

I cook it like brown rice:

Boil 1 cup of Freekeh with 5 cups of water.

When water is boiling, cover pot and simmer for 45 min.

Lovely nutty flavour.

Then I mix in seeds of 1/2 Persimmon (the ruby-looking gems in the picture),

roasted almonds, shallots or chives, coriander, basil, or whatever you like the taste of

(e.g. pine nuts, goats cheese, haloumi, roasted pumpkin or sweet potatoe…)

Add juice of 1/2 lime or lemon, 1 tbsp. olive oil, salt and pepper to taste.

I served it with Beef fillet and rocket salad.

It was yummy!

Quinoa Brownies (dairy-, gluten-, grain- and refined sugar free)



1/3 cup Grapeseed oil

1/2 cup Maple syrup (or Agave)

1/4 cup palm or coconut sugar

5-7 drops liquid stevia

3 eggs

1/3 cup coconut flour (maybe a couple of tablespoons more)

1 tbsp psyllium husk

1 cup cooked quinoa

1/4 cup cocoa

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/4 cup gluten/dairy free chocolate chips (optional)

How to:

Preheat oven 180 C and grease an 8 x 8 in oven safe dish

Combine all ingredients (exc. chocolate chips) into a blender and puree until smooth

Stir in the choc chips

Pour into dish and cook in hot oven  approx 35min – 45 min or until toothpick comes out clean

Enjoy a yummy and healthy treat!