RECIPES

RAW COCONUT OREO'S & RAW SALTED CARAMEL COOKIES

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)
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

 

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)

 

 

 

Vegan, Vegetarian, Vegan, Paleo, Gluten Free

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

Jen and I have worked our little socks off in the last few months and though three months late, we finally finally finally managed to finish off our second recipe book There's a Carrot in my Piñata. It's done! Fertig! Finito! Finalmente!
 
We were in the middle of finalising our 'labour of love project' when we both fell pregnant (what are the chances!?) and the little bundles of joy moved in with all day/all night morning sickness. There is just no way to finish off a recipe book when all you can keep down is a dry piece of bread - if even. Now we are laughing about it but a couple of months ago we'd look at each other and go 'naw - just can't do it'!
 
Thankfully we had a lot of help from our friends (thanks so much guys) who cooked themselves through the book, made sure quantities and ingredients are correct and all is good to go. Thank you mostly to our editor Clare Reid for her endless dedication and all the team of hardworking women who made our 'Birthday Bash' photoshoot a full success.
 
It's been a pretty full on year with both of us working full time, kids, hubby's, house, life - sometimes I really don't know how we did it. Often it was hard to just find a time to catch up!
 
So, here's a little bit about this book, why we have written it and also two of my favourite recipes from the 'By the Sea' theme. It's available from late November 2017 online and selected book shops in Australia.
 
There is no denying that our little ones have far better social lives than we do these days and we spend many a weekend taxiing our social butterflies from one birthday party or special occasion to another. These celebrations are big highlights on our family calendar which MUST be written in gold glitter pen, circled in pink, and the remaining number of sleeps calculated. Of course, we can understand why there is such excitement – it’s an opportunity to dust off our best party pants and spend time with our favourite people, great music, games, and a fabulous array of food.
 
Nonetheless, during the party hopping we have found ourselves secretly hoping that the next party spread will include something a teeny bit nutritious. We hope too that our little darlings will listen to our gentle (and perhaps rather optimistic) suggestion of choosing the veggie sticks and hummus over the rainbow coloured cupcake without throwing themselves onto the floor and going into ‘meltdown’ mode. (Yup, you can picture the scene!) In our society, special events come with special treats so of course we excuse exceeding the WHO recommended daily sugar intake of 16 g on these occasions as we want to celebrate with our friends. We encourage our kids to treat treats as treats and party food ticks that treat box. Maybe if it was just one party every now and again we could stick to the idea of these ‘sometimes foods’ but with parties on most weekends it’s becoming part of our children’s regular diets.
 
So, when it’s our turn to dig out the balloons and party hats, we may feel that there’s an expectation of kids (and often their parents too) to serve up the usual sugary treats because that’s just what we do at parties, right? And we may not always be party planning with the luxury of time or a large budget. Being a millennium birthday party hostess with the mostess is a tough gig! And that’s why we wrote this book. We hope to inspire you to try something a little different when you celebrate those special moments and shoo the typically sugar-packed and nutritionless foods away from your party. Nutritional party food doesn’t have to cost the earth or involve hours slaving in the kitchen; the much anticipated party plate can still have the fun factor that gets our kids grinning those ear-to-ear smiles while keeping the celebration in contention for BEST. PARTY. EVER.
 
Of course we couldn’t write a party recipe book without including the big celebrations – Christmas, Easter, Halloween – but we have also presented a range of themes to suit any occasion. We had lots of fun with our decorations for the photos but we believe that children’s parties don’t have to be orderly, perfectly decorated places but rather spaces to have fun and enjoy being with friends. Each of our party tables has been put together with a lot of thought to include something savoury, something sweet, a nutritional drink, something baked, and something raw. We’ve jumped off the fairy bread bandwagon and rerouted our pumpkin carriage towards some creative, whole-food alternatives. Now, let’s get this party started!

CAPTAIN'S COOKIE A.K.A. RAW OREO COOKIES

RAW SALTED CARAMEL COOKIES

INGREDIENTS

 

Base

60 g (½ cup) sunflower seed butter*

85 g (½ cup) buckwheat, raw

25 - 30 ml (⅛ cup) maple syrup

½ tsp sea salt

½ tsp vanilla powder, ground

CHOCOLATE

100 g dark chocolate, melted

equates to one regular bar

 

 

 

METHOD

 

In a large bowl, combine all base ingredients by hand until everything sticks together.

Press this dough into mini silicone cake forms and refrigerate. You could also simply line a dish with parchment paper and press your base into the bottom and slice later.

 

Place a pan with about
3 centimetres of water on a stove. Put your chocolate into a heatproof bowl and set bowl in the water. Bring the water to a simmer then turn off the heat and allow to sit until it is melted.

Pour chocolate over base and let set in refrigerator for at least
10 minutes or until hardened.

 

Notes

*We make these delicious little cakes all the time. They also taste amazing with tahini (instead of the sunflower seed butter) or almond butter. We couldn't decide which one was our favourite!

INGREDIENTS

 

Crust

320 g (1 cup) almonds, roughly ground

2 tbsp coconut oil

splash of date syrup

2 - 3 dates, soaked in hot water for 10 minutes

2 - 3 dried figs, soaked in hot water for 10 minutes

3 tbsp raw cacao powder

pinch of salt

 

Filling

150 g (1 cup) coconut flesh

45 g (½ cup) desiccated coconut

30 g (¼ cup) coconut yogurt

35 g (¼ cup) coconut oil

2 tbsp agave/date/maple syrup

1 tsp vanilla essence

 

Chocolate

100 g dark chocolate, melted

equates to one regular bar

 

 

METHOD

 

Crust

Combine all ingredients by hand or in a high-speed food processor.

Roll out between two sheets of parchment paper. Use a round object to cut out circles of desired size and refrigerate.

 

Filling

Place all ingredients in a high-speed food processor until you have a silky smooth cream. Fill between two cookie crusts and dip into chocolate.

Refrigerate for at least two hours or overnight before serving.

 

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