RECIPES

FLAX SEEDS & SPIRULINA CRACKERS (RAW)

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Raw, Vegetarian, Vegan, Paleo, Gluten Free

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Three months of holidays in Germany and Scotland are over and with a heavy heart and tears in our eyes we said goodbye to our lovely families. (Gosh, how much I hate saying goodbye!) We had a wonderful time and it's been amazing to introduce Antonia to her grandparents, aunties, uncles and cousins who were equally delighted. (Isn't it funny how babies just have celebrity status?!)

 

Back halfway around the globe we arrived safe and sound in Australia and I'm trying to get back into a routine with a seven-month-old. She is now crawling and a very nosy little lady. You can't leave her for one second as her little paws grab everything they can get a hold off and whatever she finds she'll stick in her mouth!

 

This leaves me with very little time to do anything but I'm trying to make time and somehow prepare healthy food that I can have 'on the go' or in between main meals. My mom cooked all meals in the last ten weeks and I utterly enjoyed having a break from the kitchen and just eat and enjoy all the delicious meals of my childhood.

 

I made a batch of these raw flaxseed and spirulina crackers today (you can also bake them in the oven and they will be equally good) to keep me going until next week as I'm hoping my jet lag brain will be back in order by then!

 

All seeds are soaked overnight in filtered water to increase digestibility. Organic spirulina, plus generous helpings of herbs make these crackers super tasty and healthy. If you use a low temperature to dehydrate you'll keep a lot of healthy enzymes. If you bake them they will be nice and crunchy so either option works comes with its own benefits!

 

 

INGREDIENTS

 

BASE

2 cups carrots (shredded)

1 large apple

1 cup walnuts or pecans

2 cups dates (pitted)

1 cup coconut (shredded)

1/4 cup coconut oil

1/2 cup raisins

juice of one lemon

1 tsp grated ginger (fresh)

2 tbsp vanilla essence

1 tbsp cinnamon

1 tbsp cardamom (fresh)

 

ICING

2 cups cashews (soaked in
fresh lemon juice overnight)

3 dates

1/4 cup coconut syrup

 

 

 

 

METHOD

 

Mix all base ingredients in a high speed processor until roughly chopped. The consistency of the base should be quite coarse.

 

Press this mixture firmly into a cake form.

 

Drain lemon juice from cashews, rinse with clean water and blend icing ingredients in a high speed blender until smooth and creamy.

 

Store in fridge or freezer for at least two hours before serving.

 

Keep in an airtight container for
up to one week.

INGREDIENTS

 

4 tbsp spirulina
1/2 cup flax seeds

1/2 cup chia seeds

1/2 cup sesame seeds

1/2 cup pumpkin seeds

1/2 cup almond meal

1 cup water

2 tbsp organic herbs (marjoram, basil, oregano, rosemary, thyme)

1/2 tsp salt

 

 

 

METHOD

 

Put the spirulina, chia seeds, sesame seeds, pumpkin seeds, flax seeds, almond meal and spices into a bowl and mix to combine. Add the water and stir until the mixture comes together.

 

Spread the seeds mixture out onto the tray, as thick or thin as you like your crackers.

 

OVEN
Preheat oven to 180C. Line a baking tray with baking paper. Bake for 20 minutes or until the cracker looks dry on the top. Cut in half if it is large then turn it over and cook the other side for 20 minutes or until the crackers is dry.

 

DEHYDRATOR

Dehydrate at 46 C for 4 to 6 hours, or until the tops are dry. Then flip over onto another tray with a mesh sheet and continue dehydrating for another 8 to 12 hours until very dry and crisp. Store in an air tight container. They will keep well for at least a month.

Spirulina is one of the best super foods out there! Helen from Well-Being Secrets has written a summary of 25 science-backed health benefits on her blog. Have a look here for more information on this potent little algae and all its amazingness...

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