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Follow me on my journey through Motherhood, the Divine world of Raw Organic Eating, Greater Spiritual Awarness and a life that will eventually lead to Self Sufficiency and Complete Contentment.......This is my journey.....

Thursday, 22 December 2011


For all those that know me, know that I LOVE Mangoes! It is the one fruit of the year that I get really excited about. Seeing that first tray of mangoes available for the season is a joy in itself. In the midst of mango season, I will easily eat on average between 5 and 10 mangoes per day. When I'm hungry, I eat a mango, when I'm thirsty, I eat a mango, when I'm bored, I eat a mango. And the best way to eat a mango is raw, ripe and freshly sliced with nothing added - they are perfect just as they are.........that is until this season! and that's the reason for my post tonight.

Sadly, we should be in the peak of the mango season, they should be available by the tray full in all stores, shops should be filled with the scent of fresh mangoes.....but so far they aren't. I haven't been able to buy one for a couple of months now. But, you may say...."I've seen them in the supermarkets, tray fulls....." These, my friends, are NOT mangoes. They are not a true mango, but a modern hybrid variety known as Calypso mangoes, and that is all they are selling by the tray load to my disappointment.

To the average person who likes the odd mango may think that the Calypso mango is fine, but to me, who is a 'mango connoisseur', believes its taste is nothing in comparison to the magnificent essence of the Kensington Pride, or commonly known in QLD as the Bowen mango. This mango is superior in taste to all mango varieties. Its texture is juicy, its flavour is devine and its aroma is like perfume..... when my house is filled with this beautiful fruit, the essence fills every room. 

So this year as I walk through the shops searching for my beloved mango, all I have found so far is Calypso, honey gold and some other strange unheard of variety called Parvin....  So with this disappointment, I conducted a little internet research on the Calypso mango and was disheartened by what I found. 

Created only a few years ago by crossing the Kensington Pride mango with some other unknown Florida form of mango called 'red blush' or something a rather and creating this hybrid poor tasting mango now dominating the market known as the Calypso. Creating hybrid fruit is nothing new and is not always bad, but just like most modern fruit sold today is designed and marketed for all the wrong reasons.  

This Calypso variety is being haled as the 'new improved' mango to meet so called - 'customers demands'...
- as it has a higher seed to flesh ratio,  
- a constant yearly yield,
- a more cosmetic appeal with its pretty little red 'blush' cheeks' 
- has firmer flesh so that it can 'chop up' nicely
and most importantly.....dah dah dah, drum roll.....
- it has a high shelf life!
And that says it all!

So once again another exquisite tasting fruit such as the magnificent Kensigton Pride mango is getting the 'boot off' the shelves as undesirable because it doesn't look as pretty, yield as consistant and last for many months to export around the world all year round - with no concern or reference for the taste. As usual, the taste of the fruit is of no consideration or of any relevance to the marketing of the product with all concern to what will generate the most money. So in another few years we will adding the mango to the growing list of fruits that we will be saying..."oh, those mangoes in the shop just don't have any taste any more, they taste like rubber!"

Anyway, now that I have that off my chest, I will admit, that a Calypso mango, no matter how bad they taste in comparison to the Kensington Pride, is still better than no mango at all - I cant survive a summer without a few mangoes, so for the first time ever, I have been experimenting on some raw mango dishes. In the past I considered a mango used for any other purpose than to eat fresh straight out of the skin as is, was a waste, but if you are using a Calypso variety, then I am willing to add it to anything to improve its flavour.

Here is my latest simple and refreshing mango salad, great for these lovely 40 degree summer days in Kalgoorlie!

Simply dice a couple of mangoes into a bowl, add shredded fresh basil leaves, a handful of afalfa sprouts and drizzle with a little olive oil and lemon juice.

Simple raw summer mango salad

All that said, I know the first tree I will be planting on our 'space of love' when we move back east - actually, make that about 10 - the Kensington Pride mango so they will never be 'out of fashion' on our place.

Tuesday, 20 December 2011

Delicious sprouted lentil summer salads

Today's 'invented' summer salads were so yummy, I thought they were worth sharing, so here they are:

Raw Mango and sprouted lentil salad In a bowl add:
2 sliced ripe mangoes
a handful of fresh shredded basil leaves
a handful of sprouted lentils (I used brown lentils)
a Tablespoon of black sesame seeds

toss through a drizzle of olive oil and the juice of half a lime.

Raw mango and sprouted lentil salad

Raw Sprouted Lentil salad with raw hommus dressing
In a bowl add:
1 Chopped cucumber
1 diced avocado
a handful of cherry tomatoes
a handful of sprouted lentils
a handful of fresh shredded parsley
a small amount of thinly sliced red onion
(Optional celery if available)

Top with raw Hommus:
Made by blending until smooth:
1/8 cup of sesame seeds
1/8 cup of hemp seeds
dash of olive oil
1 garlic clove
pinch of salt
juice of half a lime
(a little water to thin if needed)

Raw Sprouted lentil salad with raw Hommus dressing
 I have never really used raw lentils much, but was quite impressed with the results from today's efforts.

To sprout the lentils, I simply soaked a cup full of brown lentils in filtered water overnight. I then drained and rinsed them twice a day for about 2 days, leaving them to sit in a colander until sprouted. They will keep in the fridge for a few more days. They have given my salads an extra crunchy texture, a little more nutritional value and created an extra interest to the meal. Sprouted lentils will be something I will be using more often.

Tuesday, 13 December 2011

My new favourite 'tangy cheese' raw kale chips

My friend introduced me to these fabulous flavoured raw kale chips recently and so I just had to make a batch of my own...well this is actually my 3rd batch as I love them so much!

They are so simple, just toss in the following ingredients and dehydrate!

Tear up 2 bunch of washed and destemed kale and toss through:
about 1/2 cup of nutritional yeast, juice of half a lemon or lime, couple of pinches of salt and a couple of tablespoons of olive oil.  

Its that simple and they taste amazing!

Raw 'tangy cheese' kale chips

Wednesday, 7 December 2011

My new favourite raw 'fresh and spicy thai' dressing sauce

I had one one of those great moments in the kitchen yesterday when I was making up a simple raw meal last minute, and decided to just invent a salad dressing to compliment the sprouts on the spot.....and it worked! I loved it so much I was licking out the bowl. So here it is: 

In a blender (I used my little personal blender) process the following: (measurements are estimates only)

1/4 cup of sesame oil
1 teaspoon of raw honey
1 garlic clove
1 dried chili
juice of half a lime
and a fresh kefir lime leaf.
(Optional to add a couple of fresh basil leaves, or just add a handful to your salad) I love the taste of fresh basil leaves in a salad or 'raw fry'

I was delighted with this simple dressing and found it complemented my fresh sprout and avocado salad, as well as my kelp noodle raw fry.

kelp noodles, broccoli and basil 'raw fry' with my new 'fresh and spicy thai' dressing.
I served this with a sprinkle of crushed almonds.

My fresh and spicy thai dressing also goes well over a bowl of
fresh sprouts, basil leaves and avocado cubes.

Served with marinated mushrooms
(simply mushrooms soaked in olive oil, nama shoyu and apple cider vinegar..
about a tablespoon of each)

Homemade sauerkraut (fermented cabbage and beetroot version)

Raw tabbouleh (chopped parsley, chopped tomatoes, chopped red onion
tossed in olive oil and lemon juice and a handful of hemp seeds)

And of course my beautiful home cured olives

I believe the best meals are always the simplest and serving up a smorgasbord of super simple dishes such as these is sometimes better than a single complicated dish.   

Monday, 5 December 2011

Delectable Raw Desserts workshop

On Saturday I held my final raw food workshop for the year and it was so much fun. I had my biggest class of 15 people attend and delighted everyone with some delectable raw cakes and treats. Most of which were full of chocolate - my favourite!

Here is some of the photos from the day which I remembered to actually take some. 
Raw Carrot cake Raw Caramel slice cake and Raw Chocolate and coconut Layered cake, 
all ready to share with everyone at the workshop.

Everyone helping themselves to a slice

It was such a wonderful day, fully enjoyed by all. I love to be able to share with interested participants the amazing benefits of raw and just how delicious a living lifestyle really can be.

If you would like a copy of the handout from today's workshop of raw cakes and treats, I will be making it available in the comming days through a payment of $5 via paypal. It will then be emailed to you asap.

The list of recipes are:

Carrot cake with a cashew cream frosting

Caramel Slice cake

Caramel slice

Coconut and Choc Fudge Layered Cake

Coconut Roughs.

Raw bliss balls

Chocolate mousse topped with bananas

Surprise ingredient Chocolate mousse and berry cake

And many more ideas that can be evolved from these basic recipes.

Raw  desserts are the best!

'Delicious Raw Dinners' Workshop.

On Saturday 26th November, I conducted another raw food workshop as a follow up to the successful breakfast workshop from the month before. The day was a great success and the creations made were simple, delicious, and totally amazed a few of the attendees who were new to raw. 

I chose a collection of my favourite raw dinners that I often create which are quick, tasty and can be easily varied to accommodate for the availability of ingredients during the changing of seasons.

The meals included:

Sweet and Sour Vegetable 'stirfry'

Fresh spring rolls

Pasta Pesto with a cheese sauce

Spaghetti bolognaise with 'meat balls'

Spicy Phad Thai noodles with a spicy almond sauce

If you would like a copy of the handout from the workshop which has been written in an easy to read, step by step, photographed instructions, format and include all of the above recipes, then it can be purchased for just $5 via paypal which will be emailed to you in pdf form. This will be available within the comming days.