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


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)



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


Heart Chocolates (RAW)

Lemon Tarts (RAW)
Mango & Turmeric Oats

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)
There's a Carrot in my Piñata



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



Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)


Watermelon (RAW)




Raw desserts remind me of the exclusive Konditoreien and Pâtisseries of my childhood in Germany.
I would always be amazed by picturesque  cakes made with endless layers of soft, pastel coloured creams and sweet tasting marcipans. They were laid out in beautiful shop windows with sparkly chandelliers and fancy furniture you had to be careful with. My grandma would sometimes take me there on special occasions for Kaffee und Kuchen.
Then we moved to America and cakes there looked quite different: A lot more colourful and fun! I would be invited to children’s birthday parties and astonished to eat pink princess, Hello Kitty and Rainbow Brite cakes with equally bright (all seven) rainbow colours! Boy oh boy, that was so much fun and they even had blue, yellow and green colours in them. I had never seen anything like it before!
Unfortunately (or fortunately) my mom didn’t think those new cakes were so great. In fact, she insisted that they were to be avoided all together and we never even stopped in the bakery section of the supermarket where
my comic friends were displayed in plastic packaging.
There are many years between then and now and I am still a little fascinated by the craft of confectionery even though I don’t enjoy eating it anymore. It took me years to wean myself off commercial sugars and once you have it out of your system you aren’t going back! Sugar mostly makes me thirsty and feeling a bit sluggish and uncomfortable.
Then raw desserts came to the rescue! Made with natural, low glycemic index sugars and plenty of other wonderfullly healthy ingredients like activated nuts, superfoods of dried berry powders with acai, pomegrante, maca and cacao, which are full of enzymes, minerals and amino acids. And of course these luscious desserts look like they came out of the best Konditoreien or Pâtisseries of the city.
Raw, Vegetarian, Vegan, Paleo, Gluten Free





200g raw cashews, soaked

juice of one lemon

75ml coconut oil, melted

1 tbsp tahini

1 tsp vanilla essence

5-10 dates

100 g banana mash (2 or 3 bananas peeled and mashed with a fork)

500 g fresh blueberries

75 g acai powder



Cacao-walnut crust

150g cacao nibs

100g raw walnuts

5-10 dates

1 tsp vanilla essence





To make crust, set aside 50g of the cacao nibs. Place remaining nibs, walnuts, dates, and vanilla in a food processor and grind until crumbly dough has formed. Check moisture level by pinching the dough to ensure it sticks - if not, blend in a little water, a teaspoon at a time. Transfer to a bowl and mix in remaining cacao nibs. Cover until needed.


To make filling, in a food processor or blender, mix the cashews with the juice, nectar, and oil. Blend until completely smooth. Add acai, vanilla, banana mash, tahini, dates, salt, and half the blueberries. Blend again.


To assemble, in a 23cm springform pan, distribute crust mixture evenly and press down to form a compact flat layer. Pour filling on top. Cover, and place in freezer for about an hour. Remove the chilled cake and decorate with the remaining blueberries, pressing down slightly to make them stick. Re-cover and freeze for another 2-3 hours. To serve, release cake from pan and defrost for 3-4 minutes to soften.





Recipe for Blue & Acai Berry Cheesecake
Recipe for Banana Coconut Pie Recipe for Beetroot Cake, RAW

Banana Coconut Pie (RAW)

Beetroot Cake (RAW)

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