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Feeling totally liberated with gluten freedom at Solomon’s Café & some free WIFI at Crust

Posted by  | Categories: Breakfast/Brunch, Featured, Paleo, Perth, Raw Food, Restaurants, Vegetarian

Having food intolerances can be a real pain if you also happen to be a foodie. Over the years I have learnt not to get fixated with a particular dish on the menu as there is always a good chance that I won’t be able to eat it. Some restaurants are compassionate of our allergic needs and clearly identify the gluten free dishes on their menu which makes ordering food so much easier. I look forward to the day I see a fructose friendly marked menu.

Thankfully, my fructose malabsorption causes me much less severe symptoms than my gluten intolerance does. Provided that I strictly avoid all gluten, I can afford to occasionally be a little lenient on the fructose. We were recently invited to Foodie Craving’s Crust Gourmet Pizza store in Mount Lawley to give feedback on their new free WIFI installed in store. The event didn’t start until 8pm so the Boy and I decided to stop en route to Solomon’s Café on Beaufort Street. The concept of an entirely gluten free restaurant is one that already gives me warm fuzzies, but at Solomon’s Café it is also all organic AND dairy free – it almost sounds too good to be true!

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Knowing we had an evening of pizza feasting ahead of us, we planned to have a light snack only but as is often the case we may have ended up ordering a bit more than we necessarily needed.

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Crispy parsnip chips ($6)

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Raw zucchini pasta with cherry tomatoes, carrot and coriander pesto ($20)

Maybe I should just blame it on the meal sizes? When I chose the raw zucchini pasta, I certainly wasn’t expecting the towering mountain that came to the table. Nor did I plan ahead and ask for the omission of onion. Having eaten raw zucchini pasta on several occasions myself at home, I have grown to really love the texture and will make a great effort to make sure each “pasta” strip is made from the entire length of the zucchini to give long luxurious spaghetti-like strands. For this time round I was disappointed to find my pasta was made from short, comparatively fat pieces of zucchini that would have only been about 6-7 centimetres long. It felt a bit like I was eating a grated zucchini salad. It was tasty, but not what I was anticipating.

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Beetroot gnocchi ($12)

The beetroot gnocchi was much more satisfying although that may be in part because I so rarely get to order gnocchi as most are made using wheat flour. They tasted a little doughy yet still had a light texture and matched well with the vegan pesto drizzled lavishly over the top.

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Vegan nachos ($20)

As soon as I saw there were vegan nachos on the menu I had a gut feeling the Boy would order this for himself. I was quietly hoping he wouldn’t as we had only recently shared raw nachos at The Raw Kitchen the week before. I like to have interesting and different dishes to photograph and write about but he just wasn’t having it. It was a much bigger serve than The Raw Kitchen and he preferred the salsa as it was more flavoursome.

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Vegan nachos: sprouted chips, tomato, black bean & guacamole with a nut parmesan ($20)

Continuing in our quest to try and abstain from alcohol for sixty days we each ordered a healthy antioxidant packed drink. I chose the “Bloody Detox” juice squeezed full of fructose friendly beetroot, carrot, celery, parsley, ginger and lemon. The Boy chose the vegan but creamy mango lassi made with mango, coconut milk, cinnamon, cardamom.

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Vegan mango lassi ($10) and “bloody detox” juice ($9)

Pleasantly but not overly satiated we strolled up Beaufort Street to Crust. I was glad I had left a bit of room for some pizza as they always have plenty of gluten free options for me. The purpose of the evening was to trial run their new free in-store WIFI to assess how useful it would be for their customers and if it was easy to access without guidance.

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Oregano Verdi and Parmesan Squares on gluten free ($11.50)

As we made ourselves comfortable on the alfresco tables some starters were brought out including the gluten free oregano verdi and parmesan squares. All my vegan efforts were thrown out the window as I couldn’t refuse the offer of such cheesy deliciousness like this. Crust’s gluten free bases taste incredibly “normal” and fellow blogger Jacqui from Pantry in Suburbia commented how she couldn’t even tell it was gluten free.

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Crust Szechuan Chilli Prawn on gluten free ($22)

After polishing off some starters we ran through an online questionnaire using the free WIFI. It was very simple to connect across the variety of devices everyone were using and the Internet speed was much quicker than my Optus 3G network. For the gluten free pizza option we chose the Szechuan Chilli Prawn. Crunchy spicy seasoned prawns were scattered generously over the gluten free pizza base along with fresh capsicum, bocconcini and sweet chilli, and then garnished with fresh lemon and chilli. This pizza has a bit of a kick to it and I highly recommend it for those who like a bit of heat.

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Black Forest Crumble (not GF) ($11.50)

Crust’s dessert pizzas unfortunately cannot be made gluten free as the gluten free bases are made off site in a gluten free environment to minimise any contamination. I looked on in envy as every devoured the Black Forest Crumble; a decadent dessert pizza layered with custard, mud cake and black cherries, topped with baked crumble, drizzled with berry coulis and dusted with icing sugar. Given that our small table managed to eat its way through two of these, I am guessing they were pretty damn good. Gluten free dessert options at Crust include their chocolate mousse and all their ice cream flavours. The chocolate mousse is by far my favourite. I love how there are numerous little chocolate nibs buried in the mousse.

Solomon’s Café is definitely worth a visit for anyone with dietary issues as the menu is designed for us. Better still they use organic ingredients without the high price tag you would expect. Whilst not all our dishes had a wow factor, I loved how I could order pretty much anything off the menu like back in the days before I knew about my intolerances. Total freedom without all the health issues that used to come with it!

Solomon’s Café
487 Beaufort Street, Highgate WA 6003 | (08) 9328 7995 | Facebook 
 
Price:                     $$ (Mains $20-36, Sides/Small bites $5-12)
Food:                    3/5 (would prefer more vego options given niche target market)
Service:                3.5/5 (slow to bring out meals however were packed)
Ambience:          3.5/5 (noisy and vibrant)
Drinks:                  3.5/5 (both juice and smoothie options, fructose free options)
Total:                     13.5/20 

 Solomon's Cafe on Urbanspoon

Crust Gourmet Pizza Bar Mount Lawley
69 Walcott St Mt Lawley 6050 | (08) 9227 1288 | www.crust.com.au

 Crust Gourmet Pizza Bar Mount Lawley on Urbanspoon

Commencing our 60 day promise to our bodies at The Raw Kitchen, Fremantle

Posted by  | Categories: Breakfast/Brunch, Desserts, Featured, Perth, Raw Food, Restaurants, Vegetarian

I hate making promises that cannot be kept and I frown upon those that do. Come New Year’s Day when I am surrounded by friends and family making pledges to be healthy, eat less, drink less, exercise more and all that jazz I usually remain mum. That is until this year. After my mini-burn out in November that ended in me having to take a week off work, I reluctantly returned to the grindstone still exhausted but somewhat more functional. My drinking habits had escalated to compensate which only served to make me even more tired. Our New Year’s Eve was supposed to be a quiet one at our local The Precinct but with such fabulous food and atmosphere, we both got a little carried away. The night ended with me staying up well after the Boy had gone to bed, dancing alone in the kitchen with the cats. Yes, I really am a crazy cat lady.

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Feeling sad and sorry for ourselves on New Year’s Day, the Boy and I agreed we would attempt to do a 60 day healthy promise to our bodies which involved drinking no alcohol, eating a plant based diet, fasting for two days a week and taking up weekly yoga with a private instructor.

Could we do it?

A vast part of our time together is spent eating out and the thought of regularly doing this without a drink in hand sounded a bit foreign to me. But people have a way of surprising themselves and lo and behold, we have nearly reached the end of our first month with close to a 100% success rate if you can exclude the small amount of wine we drank on our weekend with Mum in Adelaide. I mean, when you are at a winery you cannot NOT drink, can you?

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Over recent weeks I have found myself searching for more vegetarian focused restaurants to visit. Just because we are not drinking alcohol it doesn’t mean we give up our regular nights out. To me that is just madness. The first healthy place on my list was The Raw Kitchen. These guys have recently packed up and moved locations to a bigger and most definitely better venue.

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Their new digs have a yoga studio, a shop and a much more comprehensive menu including some cooked food plus the signature raw dishes.  Everything is both dairy and gluten free without a piece of meat in sight. We each started our meal with a freshly blended smoothie. Since getting my own Omniblend blender at home, smoothies are a regular treat for us. I no longer crave eggs on toast after a long run; I lust after some sort of insanely swamp-like smoothie. Most of The Raw Kitchen’s smoothies contained agave syrup which is not suitable for us fructose malabsorbers as it is high in fructose however they are happy to omit this on request.

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Smoothies: Summer green & Minty moment (both $8.50 each)

I chose the Minty Moment which contained fresh mint, cacao, vanilla bean, ice and almond milk with the agave syrup omitted. Unfortunately I believe the agave was an essential ingredient for this drink as a sweetener and it was not the easiest to drink without it. The Boy’s Summer Green with organic spinach, cucumber, mango, mint, lemon, dates was much tastier but I only dared to take a miniature sip as both mango and dates are high in fructose and would leave me with a significant tummy ache.

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Roast chats ($8)

For our late lunch, we each picked two dishes and shared the lot between us. Our waitress organised for the meals to be brought out staggered to give us time to relax and enjoy each one. We started off with some roasted chats (not raw obviously) dusted with fennel seeds. They came with a lemon wedge to squeeze over them. Browned to a chewy, near crunchy colour we gobbled these up in snippety snap record time.

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Farmer market superfood salad ($16)

To accompany our only cooked dish we ordered their farmers market superfood salad. At a quick glance it didn’t look like anything very special but as I delved deeper into the piles of coloured leaves I could literally feel my liver detoxifying by the second. In addition to the multitude of greens, there was some seaweed, goji berries, pickled ginger and sprouts and everything was tossed thoroughly with a garlic ginger tahini dressing.

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Our next two dishes were more interesting. The first one was something that we have already tried on our previous visit to The Raw Kitchen; raw nachos. I tried my hardest to encourage the Boy to order a dish we hadn’t already eaten but with no success. He can be pretty easy going most of the time but when he has definitively made up his mind for something he will not budge.

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Raw nachos ($19)

The nachos were made with raw, dehydrated, hand cut corn chips, walnut “beans”, fresh tomato salsa, guacamole and cashew “sour cream”. It was hard to believe this meal contained no dairy as the sour cream tasted like the real McCoy. There was a lot of onion in the salsa which I had to slowly and deliberately pick out piece by piece. Next time I will have to try and remember to ask for it without.

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Raw sushi ($18)

Being massive sushi fans we were keen to see how the raw sushi would turn out. The cooked sushi rice was replaced with cashew cauliflower “rice” and rolled up in seaweed with enoki mushrooms, avocado, pumpkin, sprouts, wasabi mayo and ponzu. Marinated shiitake mushrooms were served on a bed of carrot and cabbage on the side. Incredibly this flavour-packed sushi tasted pretty close to normal sushi except the texture of the “rice” was a little chunkier.

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Raw sushi ($18)

Eating raw, vegetarian, grain free food always leaves me feeling so light even if I eat a fair amount. I simply don’t get any of that uncomfortable bloating that overeating normal food usually gives me. This meant we both had plenty of room for dessert and whilst a lot of raw desserts contain dried fruit and thus fructose, I was willing to risk it with my glucose tablets ready in hand. After much discussion we both picked our own desserts only to be informed that all but one of the cakes had sold out in addition to all of their raw ice cream and most of their smaller sweets.

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Hazelnut torte ($8.50)

All that they had left were the hazelnut torte and a couple of small sweets including the peppermint slice. We ordered one of each. It didn’t end up being such a bad decision after all as each choice was delectable in its own right. The Hazelnut torte was richly chocolaty with a light foamy mousse texture that once again tasted so dairy-ish.

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Peppermint slice ($5)

The peppermint slice had a hint of coconut in it and ended with a refreshingly cool minty aftertaste. Despite the pure decadent appearance of the torte, the peppermint slice was the winner by a long shot. The Boy actually had to physically stop me from over indulging at the counter as I nearly bought a stack to go home with. He reminded me that although they were gluten and dairy free, it was doubtful they were fructose free and I would regret my excesses the following day. I hate it when he is right!

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Peppermint slice ($5)

My consolation prize was a visit to their shop where we spend a little wad of cash on some books and little snacks. I even found one of Pana Chocolate’s flavours that isn’t sweetened with agave syrup; the Sour Cherry and Vanilla. For those lovers of raw chocolate, Pana Chocolates are worth a try. So buttery smooth, it melts in your mouth like no standard chocolate could.

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Raw Food is making more and more of an emergence into mainstream eating cultures. Whilst some may consider it a bit of a fad, and some may take it to the extreme, we enjoy incorporating it into our own diet within reason. As The Raw Kitchen can prove; raw food can be much more than just a pile of boring salads and soaked nuts and if you haven’t experienced it I highly recommend a visit.

The Raw Kitchen
181A High Street, Fremantle | (08) 9433 4647 | www.therawkitchen.com.au
 
Price:                     $$
Food:                    4/5 (being kind to your body never tasted so good. A food allergic’s dream)
Service:                3/5 (they know their menu well, shame about so many items having run out)
Ambience:          3.5/5 (open, well lit and funky)
Drinks:                  3/5 (smoothie galore – unless you have fructose malabsorption)
Total:                     13.5/20 

 The Raw Kitchen on Urbanspoon

Sweet Treat Smoothie & Holiday Medley with Raw Sweet Potato Mash

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

It has been six weeks and our Raw Food Meatless Monday comes to an end. It has been a fabulous learning experience for me as I had previously had no experience with preparing raw food. Whilst I realise to get more variety I need to take it further and get the right equipment like a dehydrator for example, I think I have dabbled enough in it to gain some basic understanding and appreciation.  Whilst I cannot say I would be keen to go to an all raw diet, we will still continue to eat some raw food dishes beyond the conclusion of this challenge.  Adapting some of the recipes to suit my fructose malabsorption has been interesting as banned ingredients like dried fruits are frequently used ingredients. Nevertheless I will continue to enjoy learning more about this more natural way of eating and hope I haven’t bored my dear readers with six weeks of it in a row!

Sweet Treat Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup plain or unsweetened vanilla almond milk
  • 2 cups organic baby spinach
  • 1 frozen banana
  • ½ cup frozen blueberries
  • 1 T raw cacao powder
  • 1 T mesquite powder
  • ½ tsp vanilla extract
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

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Holiday Medley with Raw Sweet Potato Mash
Author: 
Recipe type: Dinner
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Holiday Medley
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried herbs
  • ½ teaspoon salt
  • black pepper to taste
  • 1 cup walnuts
  • 2 large stalks celery (diced)
  • 2 medium carrots (diced)
  • ¾ cup chopped parsley (about ½ bunch)
Sweet Potato Mash
  • 2 medium carrots
  • ¾ cup water
  • ½ cup cashew
  • 1 tablespoon coconut oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 medium sweet potato
Instructions
Holiday Medley
  1. In a large bowl, whisk together the olive oil, garlic, seasoning, salt and pepper. Place the walnuts in a food processor and process until finely ground. Scrape into the bowl with oil and spices. Add celery, carrots and parsley to the mixture.
Sweet Potato Mash
  1. In a high speed blender, combine the water, cashews, coconut oil, cumin and salt. Blend until very smooth. Add the sweet potato and carrot and blend again until very smooth, creamy & warm

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The Boy’s review of the Sweet treat smoothie & Holiday Medley with Sweet Potato Mash:

It is a shame that the Raw Food Meatless Monday challenge is ending as I have been enjoying being surprised with a new meal and smoothie to try each week and it has been a great way to start the week.   I have been impressed by how good these raw dishes have been and can say without a doubt I am now a big fan! The Holiday Medley with Sweet Potato Mash was a pleasure to eat and tasted fantastic however I think I may have eaten more then I should have as it gave me a bit of indigestion for an hour or two afterwards.  Despite not looking overly appetising the Sweet Treat Smoothie was surprisingly delicious and was more like a desert then a drink.   Hopefully Chomp will continue experimenting with Raw food and I will get to enjoy some of her experiments again in the near future!

Here is the final list of links to the blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

 Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information. Super Foods provided me with free Organic Cacao and Organic Mesquite powder which inspired me to prepare these recipes. 

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Savoury Green Smoothie & Fruit & Cinnamon Chia Pudding

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

A number of you dear readers who have been following my Raw Food Meatless Monday Man Challenge have suggested to me that I make some raw food desserts.  I wanted a raw dessert to serve us for our Monday night dinner that could actually pass off as our main meal.  It needed to be nutritious, filling and not too sweet.  To complicate my requirements furthermore, it had to comply with my fructose malabsorption (FM) restrictions. Many raw food desserts contain dried fruit which are completely off the menu for a FM so I had to delve a bit deeper for something more interesting."Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

To kick start our day, I created a savoury green smoothie which is low in calories yet full of nutrients. Unlike last week’s smoothie, this one is light on the stomach and easier to drink. For dinner I have made use of some organic chia seeds I recently received from the generous guys at Cheap Superfoods. The chia seeds are raw and unprocessed meaning that all their antioxidant and essential fatty acid content remains undamaged. The berry cinnamon chia pudding is dairy free, gluten free, raw, fructose friendly AND it tastes AMAZING!

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Savoury Green Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup water
  • 4 stalks of celery with leaves, chopped
  • 1 avocado
  • 1 medium cucumber, with skin, chopped
  • 1 lemon, peeled and seeded
  • 1 handful of parsley
  • 2 cloves of garlic
  • ¼ teaspoon Himalayan salt
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

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Fruit & Cinnamon Chia Pudding
Author: 
Recipe type: Pudding
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Cashew Cream
  • 2 cups cashews, soaked overnight in the refrigerator
  • 2 cups water, filtered
Pudding
  • 1¾ cups cashew cream
  • ½ cup chia seeds
  • ¼ to ½ cup maple syrup depending on desired sweetness
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup strawberries, sliced
  • 1 cup blueberries
Instructions
  1. Drain and rinse cashews.
  2. Combine with filtered water in the OmniBlend and blend until smooth.
  3. Mix together cashew cream, chia seeds, maple syrup, vanilla and cinnamon. Set aside.
  4. Slice strawberries.
  5. When chia pudding has thickened up (about 5-10 minutes) stir in sliced strawberries and blueberries.
  6. When serving sprinkle some freshly grated nutmeg on top.

 

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" “vegan recipes” “raw dessert” “dairy free dessert recipe” “gluten free dessert recipe” “fructose malabsorption dessert recipe” “dairy free recipe” “cashew cream” “chia pudding” “black chia” “chia berry pudding” “chia dessert”

The Boy’s review of the Savoury Green Smoothie & Fruit & Cinnamon Chia Pudding:

“When deciding to switch to a plant based diet I knew the one thing I would really miss would be Dairy and in particular cheeses and desserts.  While I am more than happy to eat more berries and other fresh fruits, I have a real weakness when it comes to Ice Cream and knew that this was the one thing that I would really miss.  When Chomp told me that she was making us a raw desert I must say I was highly sceptical but at the same time hopeful that she could come up with something that would be a reasonable substitute.
 
The delicious Fruit and Cinnamon Chia Pudding that she prepared was a pleasant surprise and made for both a great dessert alternative and a filling breakfast again the following morning.   A thoroughly enjoyable treat it is easy to see that this dish could be modified into many different alternatives simply by changing the fruits and level of sweetness. 
 
The Savoury Green Smoothie is a simple, basic smoothie that was easy to drink and tasted great.  Being so simple to make and nutritious this one has now been added to my morning breakfast routine and replaced the store bought smoothie I was previously having.”

 

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

 

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information. Super Foods provided the organic chia seeds free of charge for me to use in this recipe.  

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Pineapple Kale Smoothie & Creamy Garden Chowder

Posted by  | Categories: Blender Recipes, Featured, Paleo, Raw Food, Recipes, Vegetarian

They say it takes us on average around 21-28 days to form a habit.  The Boy and I are only entering into the beginning of Week Three of our Raw and Meatless Mondays and I am finding that our vegetarianism stretches to encompass most of the week. Last night we ordered some take out from our local Thai restaurant Little Ying and the Boy insisted that I only order vegetarian dishes.  He has embraced this new approach to eating with much more gusto than I anticipated. I ordered some Tom Yum Goong for us and I even saw him scoop out the prawns and plop them into my bowl.

With memories of Thailand still fresh in my mind I was inspired to create this highly addictive green smoothie for our Monday morning breakfast.

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Pineapple Kale Coconut Smoothie

 

Pineapple Kale Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Cups Fresh Pineapple
  • 2-3 Frozen Ripe Bananas
  • 1 Cup LIght Coconut Milk (you may need a bit more if you want a thinner consistency)
  • 2 Tbsp Shredded Coconut
  • 1 Cup Kale
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.

 

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Greenie goodness

Our soup for this evening requires a little extra time in the blender in order to slightly warm it before serving.  You can only do this with the more durable makes of blender so check beforehand so you don’t burn your machine out. The OmniBlend is designed to be able to heat soups without damaging the motor. I used my meat thermometer to heat it to about 50 degrees.

Creamy Garden Chowder
Author: 
Recipe type: Soup
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 stalk of celery (include the leaves)
  • 1 cup of carrots
  • 1 small zucchini, chopped
  • ½ red capsicum, chopped
  • 5 cups water
  • ¼ cup olive oil
  • 1 clove garlic
  • 1 tsp sea salt
Instructions
  1. Blend all ingredients in blender until warm.
  2. Drizzle with olive oil and garnish with chopped red bell peppers.

This recipe is adapted from www.rawfoodrecipes.com

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Creamy Garden Chowder

The Boy’s review of the Pineapple Kale Smoothie & Creamy Garden Chowder:

“Three weeks into this diet experiment and it is rapidly becoming second nature with all my routine meals now replaced by healthy vegetarian alternatives.  The health benefits have already started to show as I have lost a few kilograms of weight and my energy levels are continuing to increase.
 
This week’s smoothie was a rich blend of Banana, Pineapple and Kale blended with Coconut and it was difficult to tell that it wasn’t a standard dairy based smoothie.  The Banana and Coconut are an excellent combination and made for a very delicious drink. While very refreshing it was quite heavy and I was left wondering how many calories it contained.
 
The Creamy Garden Chowder was a nice enjoyable dish with a slightly unusual taste which grew on me as I ate it.  While satisfying it was not overly filling and makes a good dish for a day when you don’t want a big meal.  If you struggle eating cold soups perhaps this style of warmed soup offers a potential alternative to the standard cooked and very hot traditional soup.”

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information.

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Pineapple Beet Smoothie & Thai Style Raw Noodles

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

I admit sometimes I completely underestimate my dear husband.  I thought that after the first week of our Raw Food Meatless Monday Man Challenge his enthusiasm levels would start to wane.  This is a man who used to eat a whole roast chicken in one sitting. I’m not saying that I don’t have faith in him changing his eating habits, but I didn’t think it would happen easily.

The following Monday arrived and to my astonishment he bounced out of bed all excited and ready for his next smoothie to try. He is not a morning person and seeing him with this much energy first thing in the morning was a little out of the ordinary. Knowing how much he loves his pink drinks it was logical that this would be the colour of his next smoothie to taste test.

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Pineapple beet smoothie

Pineapple Beet Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pineapple
  • ½ medium beet
  • 1 carrot
  • 1 cup strawberries
  • cup of cooled green tea
  • water, as needed
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.
"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" "raw noodles" "zucchini noodles" "strawberry smoothie" "beet smoothie" "thai noodles"

Raw Thai Style Zucchini Noodles

Thai Style Raw Noodles
Author: 
Recipe type: Pasta
Cuisine: Vegetarian, Paleo, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Sauce:
  • ½ cup young coconut meat
  • 2 tbsp raw coconut butter
  • 1 red chilli
  • 2 tbsp raw peanut or almond butter
  • Coconut water as needed
  • ½ small ½ inch piece of ginger
  • 1 clove garlic
  • Sea salt to taste
  • Juice of 1 lime with ½ of zest
Pasta:
  • 4 small zucchini cut julienne or spiralised
  • 1 bell pepper, cut julienne
  • 1 medium carrot, cut julienne
  • ¼ cup finely shredded dried coconut plus more for garnishing
Instructions
  1. In a blender combine the sauce ingredients and process until smooth.
  2. In a large bowl combine the sauce with the zucchini and bell pepper and carrot and ¼ cup of coconut and toss to coat.
  3. Place on plates and sprinkle with additional coconut.
 
The Boy’s review of the Pineapple Beet smoothie and Thai Chilli Coconut Zucchini Noodles: 
 
“After a week of eating a nearly 100% vegan diet I must say I am feeling more energetic and refreshed as each day passes… who would have thought that a diet of meat and dairy would actually wear you down and make you feel worse!  I have decided to throw myself into this experiment and have been excluding meat and dairy from my diet except when it would be rude to refuse a meal someone else has already prepared. 
 
Looking forward to my smoothie this morning I was pleased to find a delicious “pink drink” of beetroot and pineapple as having grown up eating beetroot it is one of my favourite root vegetables.    Apparently beetroot is full of nitrates which have been shown to boost performance in endurance sports such as running and cycling and reduce blood pressure.   This along with its strong rich flavours certainly made it a winner for me. 
 
It was followed that night by a beautiful raw noodle dish that had me licking the bowl… it easily beat our first experience with the raw spaghetti dish at the Raw Kitchen in Fremantle and I can highly recommend this dish to everyone.  The mix of flavours from the coconut, garlic and almond made this dish simply amazing and I will now be expecting chomp to be making it regularly from now on!”

 

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information.

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Tropical Green Smoothie & Raw Curried Pumpkin Soup

Posted by  | Categories: Blender Recipes, Perth, Raw Food, Recipes, Vegetarian

Over the past few years, the Boy and I have made a natural progression to eating a more vegetarian based diet. Whilst not completely giving up eating meat all together, our intake has been dramatically reduced such that our initial goal of a Meatless Monday has now extended into several days a week.

Our reasons for vegetarianism are twofold.

Our first reason comes back to being compassionate human beings.  Can we truly justify the way we farm production animals? Housed in completely unnatural environments with cramped stocking densities and fed highly processed foods such as pellets and other animal proteins? Worst still, how can we know that every animal that is slaughtered for our consumption didn’t suffer in the process? Many of you may have seen Animals Australia’s shocking footage of our live export cattle in Indonesia abattoirs last year. We were all left outraged and distraught at the horrific treatment of these innocent beasts. But these events are by no means isolated and happen all around the world every day. While I understand that sometimes brutal death is a part of life in the natural world, I am certain a lion hunting a gazelle in Africa doesn’t stop to consider her prey’s welfare before she kills it. But unlike these majestic big cats, we humans choose to slaughter animals to eat on a much larger scale than is necessary for our own survival.

Our second reason for changing our diet is purely selfish. It is a well-known fact that the more vegetables you include in your diet the healthier you will be. Eating a predominantly vegetarian diet has been proven to help prevent cancer, diabetes and heart disease, lower blood pressure and slow the aging process. In fact a study on a group of 70,000 participants recently published in the medical journal JAMA Internal Medicine showed that vegetarians even live longer.  And who doesn’t want to live a long and healthy life? These are all wins in my humble opinion.

A logical progression from vegetarianism has been to consider taking it one step further and going raw.  Back in late 2011 the Boy and I shared a very enjoyable lunch at The Raw Kitchen in Fremantle. This was my first experience with raw food and I was fascinated to learn that you can make dairy-free cheese, cream and even cheese cake made purely from nuts.

Back in the week before our wedding I received a blender from OmniBlend to review and I thought this was a perfectly timed gift for me to start trying out some raw recipes. The Boy proposed that I try and create some more manly raw dishes for him so he could switch our regular Meatless Monday into a Raw Food Meatless Monday instead! We called it the Raw Food Meatless Monday Man Challenge!

So here it is….Week One of the Raw Food Meatless Monday Man Challenge!

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" "pumpkin soup" "raw soup" "banana smoothie" "pineapple smoothie"

Tropical Green Smoothie

Tropical Green Smoothie
Author: 
Recipe type: Smoothie
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup of water
  • ½ banana (frozen or fresh)
  • ¼ cup pineapple pieces
  • ¼ cup kale, chopped or minced
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
Instructions
  1. Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.
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Curried Butternut Pumpkin Soup

Raw Curried Pumpkin Soup
Author: 
Recipe type: Soup
Cuisine: Raw, Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ butternut pumpkin chopped into small cubes
  • ½ to 1 tbsp curry powder (to you preference)
  • ½ tsp real cinnamon
  • ⅓ tsp pink Himalayan salt
  • One young coconut (for both the water and the meat)
  • Black pepper, parsley, shredded dried coconut to garnish
Instructions
  1. Gradually add pumpkin and coconut water into the blender on low speed until smooth. Add remaining ingredients and then blend on medium to high until a smooth consistency. Season with cracked black pepper and parsley and/or some grated dried coconut

The Boy’s review of the Tropical Green Smoothie and Curried Raw Butternut Pumpkin Soup:

“While I have struggled with the idea of giving up meat I have come to realise over the last few years the catastrophic damage that the meat industry has had on the environment.  Added to that is the fact I can no longer justify to myself the suffering of another animal purely for my selfish enjoyment of the taste of their flesh.  
 
Therefore over the last year in what has at times been a difficult process we have gradually removed animal flesh from our diet. 
 
With this in mind I thought it would be a good idea to take advantage of the OmniBlend Whole Food Blender review that Chomp had been asked to do and get her to make some Raw Vegan dishes for us to try.  The first of what will be five weeks of what will be known as Raw Food Meatless Monday was a dish of raw Curried Butternut Pumpkin Soup along with a Tropical Green Smoothie. 
 
Now I must say the idea of cold pumpkin soup doesn’t sound entirely appealing however the dish turned out to be a very satisfying meal with the coconut nicely accenting the pumpkin and curry flavours.  The fact it was cold wasn’t even noticed as the meal was quickly devoured… this soup would make a great meal on a hot summer’s day. 
 
The Tropical Green Smoothie was very refreshing and is definitely best served fresh and cold.  A very filling drink that could easily be a meal on it’s own… I wonder what it would be like with a little vodka and crushed ice on a hot day?”

 

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

● Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

Omniblend Australia provided me with an free Omniblend V machine to use to develop these recipes. Read my review for more information.

 

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OmniBlend V blender review

Posted by  | Categories: Blender Recipes, Paleo, Raw Food, Recipes, Vegetarian

The Boy and I initially got into juicing back in late 2011 as a result of watching Joe Cross’s documentary Fat Sick and Nearly Dead. This period marked the beginning of a long overdue quest for finding better health by dramatically increasing our vegetable and fruit intake. We have slowly gravitated away from eating meat as the predominant ingredient in our meals to it being a small component if at all. The Boy bought us the latest whizz-bang juicer and was so enthusiastic with his juicing that he managed to burn the first one out in just a week. He stuck to his guns however and returned to the shops to get a replacement juicer. Over the following nine months he lost over 20 kg in body weight. He was well on his way to become a picture of health and this was all just in time for our wedding.

With every batch of green smoothies we made, we would end up with massive amounts of fibrous pulp left over. A juicer only extracts juice and discards the pulp from the fruit and veggies into its waste jug. In the early days, I determinedly saved the pulp and would make it into a variety of different vegetable soups that looked more like swamp water than food. Some even tasted good. After a while I tired of this messy business and tossed the pulp onto the garden for compost instead. What a waste. I hate throwing food away!

"Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free recipes" "paleo recipes" "baking recipes" "raw food" "raw recipes" "meatless monday" "Raw Meatless Monday Man Challenge" "vegetarian" "raw food recipes" "blender recipes" "omniblend recipes" "healthy recipes" "gluten free raw recipes" "green smoothies" "green smoothie recipes" "raw noodles" "zucchini noodles" "strawberry smoothie" "beet smoothie" "thai noodles"

Not all smoothies are green! Pineapple Beet smoothie

Soon I realised that there is a much better way to make smoothies without having to eat swamp slime soup; with a blender not a juicer. Blending means you are eating the whole food, not just the juice and the fibre content is retained. Furthermore, high-powered blenders break down all the cell walls of the fruits and vegetables releasing all the phytonutrients locked inside the pulp, skin and seeds. This makes it easier to digest and allows the nutrients to absorb much more efficiently. After having this epiphany we discussed about getting a blender to replace our relatively new and fancy juicer. But talking was as far as we got because come mid-2012 we found ourselves knee deep in wedding planning and before we knew it time had flown away from us and we completely forgot about it.

So you can imagine my gratitude when earlier this year two weeks before our big day I received an email from the marketing director from a company called OmniBlend Australia who are manufacturers of heavy duty commercial blenders. He was keen to send me their popular blender; the OmniBlend V to review on the blog. In return for my review, the machine would be mine for keeps. No more pulp and swamp soup….woot!

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OmniBlend blender

The OmniBlend V Low Down:

● Price:

$280-390 AUD. Excellent value for money compared to similar machines on the market such as the Vitamix.

● Motor:

A powerful 3HP motor which can deliver a blade speed of 38,000 rpm. It is very energy efficient at only 950W (not bad considering it produces 3HP!). I am told that this blender is sturdy enough to withstand heavy duty commercial use in restaurants and juice bars.

● Blades:

The 6-blade cutting assembly is made from highest quality, Japanese precision stainless steel. Replacement blades are available for purchase. The blades and jug are designed for both wet and dry ingredients and can make a hot soup in minutes heating with just friction. I gave this method a try for some of my soup recipes for the Raw Meatless Monday Man Challenge, more on this in the weeks to come.

● Blending:

Without much effort or preparation this blender made light work of blending my soups and smoothies into creamy, smooth consistencies. It even coped with me churning harder raw vegetables into it like pumpkin. Because the Omniblend is a more heavy-duty machine, it has enough oomph to do more than just make smoothies. It can puree, mix, chop, grind and whip all sorts of foods including mill grains into flour, grind coffee, puree baby food, churn ice cream, make nut butters and nut milks, knead bread dough and it can even crush ice.

● Cleaning :

The OmniBlend is really easy to clean which is a big win in my books. One thing that used to annoy me about juicing (in addition to the pulp waste of course) was that every time I made a smoothie I would be left with a hundred and one parts to clean. If the Boy that made himself juice it was even worse. There would be bits of pulp everywhere.

With this blender there is only a lid and a jug to wash and because there is no pulp, the jug rinses clean in minutes.

I did notice that the black rubber feet on the body of the unit left little marks on my white laminate bench top but they wiped off easily with a damp cloth.

● Noise:

It has very quiet operation when compared to many of its competitors (e.g. Vitamix).

Noise level = 83.8 dB

● Programs:

It has timed, cycled and repeatable blending programs.

● The Jug: 

The 2 litre jug is made of unbreakable food-grade polycarbonate jug and is heat resistant to over 120 degrees Celsius which means you can blend hot soups straight off the stove top. It is suitable for both wet and dry ingredients unlike some blenders like the Vitamix that need separate wet and dry jugs/blade. The jug has quite a wide base compared to other blenders I have used in the past. This ensures that food particles don’t seem to get stuck under the blades when in use. They also offer a BPA-free 1.5 litre jug.

● Intelligent Overload Protection:

A built in sensor automatically turns off the motor when it detects excess usage. This prolongs the motors operating life and pre-empts breakdowns.

● Recipes: 

OmniBlend are happy to send their customers a bunch of free recipes or better still stay tuned on the blog over the next six weeks for my Raw Food Meatless Monday Man Challenge!

● Warranty:

The OmniBlend comes with a standard 5 year warranty on the motor and 3 years on parts, or alternatively you can pay extra for a 7 Year extended warranty on the full machine. They offer free shipping anywhere in Australia.

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How does the OmniBlend size up to its competitors?

Froothie Optimum 9200:

Price: $430-500
● 3 HP motor delivering a blade speed of 44,000 rpm
● 6 stainless steel Japanese made blades
● Low noise level at around 80 dB
● High, Med, Low and Pulse functions
● Comes with a 2 L unbreakable polycarbonate wet/dry jug
● Intelligent overload protection
● 5 year warranty or optional 10 year warranty
Verdict: Very similar to OmniBlend in its specs yet it costs $120-150 more

Vitamix:

Price: $700-1300 depending on model and options.
● 2-3 HP motor depending on model
● 4 stainless steel blades
● Noisy at around 110 dB (Vitamix 5200)
● Variable speed functions
● Separate wet and dry blades/jugs. Comes with 2L unbreakable jugs
● Thermal protection to prevent overload and burnout
● 7 year warranty or optional 10 year warranty
Verdict: Very expensive by comparison to OmniBlend, it’s only a smidge more powerful but twice the price!

Amazon: Vitamix 5200s, Vitamix Professional Series 300 and Vitamix Professional Series 750

Breville BJB840 Juice & Blend

Price: $350-499
● Dual purpose machine with a juicer & a blender, 1000W motor on the juicer and a 1200W motor on the blender, not very energy efficient
● Surgical grade stainless steel blades
● Variable speed functions
● 1.5 L jug
● 5 year warranty on motor/2 year repair warranty
Verdict: Couldn’t find many online reviews for this one but I don’t believe this is a high powered, durable machine. I don’t really see the point in a dual use machine either.

Amazon: Breville BJB840XL Dual-Purpose Juice and Blend

Thermomix TM 31

Price: $1800
● 500W motor which revs its two blades at speeds of 10,200 rpm
Verdict: This kitchen dream machine does much more than a blender; it can also do chopping, beating, mixing, emulsifying, milling, kneading, cooking, stirring, steaming, weighing and melting. Although at nearly 10 times the price of the OmniBlend so it bloody well should!

Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.

Tropical Green Smoothie (Week One)

Curried Raw Butternut Pumpkin Soup (Week One)

Pineapple Beet Smoothie (Week Two)

Thai Chilli Coconut Zucchini Noodles (Week Two)

Pineapple Kale Coconut Smoothie (Week Three)

Creamy Garden Chowder (Week Three)

Savoury Green Smoothie (Week Four)

Fruit & Cinnamon Chia Pudding (Week Four)

Raw Red Capsicum soup recipe (Week Five)

Cucumber & Zucchini Noodles with Spicy Almond Sauce (Week Five)

Sweet Treat Smoothie (Week Six)

Holiday Medley and Sweet Potato Mash (Week Six)

 

Chompchomp received an Omniblend V blender complimentary in return for writing this review. For more information head to www.omniblendaustralia.com.au.  
 
Six months after the publishing of this review Omniblend Australia contacted me with an offer to provide my readers with a discount when purchasing their new Omniblend blender.  Using the coupon code below you can buy the Omniblend at a discounted price.
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The Raw Kitchen, Fremantle

Posted by  | Categories: Breakfast/Brunch, Perth, Raw Food, Restaurants, Vegetarian

After a pretty hectic start to our year, thoughts about planning for our wedding have remained in the infant stages.  But there are some things that need to be commenced well in advance of such an occasion and one of those is getting our bodies into top shape!  Seriously, there are no real overnight miracles to losing weight and toning up, the secret is really simple.  Eat healthily in moderation and increase your amount of exercise.  It’s definitely not rocket science.  The trick is just sticking to it!

The Boy recently was inspired by a documentary called Fat Sick and Nearly Dead.  It’s about an overweight Australian guy named Joe Cross who suffered from a number of illnesses secondary to his poor diet and weight problem. He decided to go on a 60 day juice fast drinking only fresh fruit and vegetables.  During his fast he drove nearly 5000 kilometres across America with only one goal in mind; to get off all his medication and achieve a balanced lifestyle.  During his road trip he met a man with similar health issues as he had and together they supported each other to becoming fitter, healthier and happier men.

After watching the doco The Boy went out and bought himself a juicer and a fridge full of fresh fruit and vegetables and tried it for himself.  As I watched the kilos peel off him, it wasn’t hard to partially convert me however I’m not sure I could get through the whole day drinking just juice and no food!  My will power is not that strong!

In a way to complement his new founded desire for raw fresh produce, I suggested a trip down to Fremantle to try The Raw Kitchen where all the food is vegetarian, vegan, organic, raw, dairy free AND gluten-free!  It almost sounds too good to be true!

Their dairy free green smoothies were much tastier than our own concoctions at home although bear in mind we didn’t add any nut milk to ours – they were just straight vegies and fruit! They are made with handmade almond milk, filtered water, spinach and banana.  The Boy had fresh mango added to his which made it a bit sweeter.  Despite being served enormous glasses full we both easily gulped ours down quenching our thirst from the mornings exercise around the Swan River.

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Raw Pizza: Dehydrated buckwheat base with raw tomato, basil and capsicum salsa, macadamia and cashew nut cheese

So much for my words of wisdom to eat in moderation.  We got quite carried away as everything on the menu looked so good and we ended up ordered way too much food leaving no room for any dairy free cheesecake! The raw pizza was packed full of flavour with piles of fresh basil on top.  There was some red onion on the pizza which I had to pick off which wasn’t a big issue.  The cashew nut cheese tasted surprisingly cheese-like and it was hard to believe that it didn’t contain any dairy.

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Nachos: Dehydrated corn crisps layered with our spicy “refried” walnut and pepita blend, tomato salsa, fresh guacamole, raw dairy free sour cream all topped off with a sprinkling of chives

The nachos were a small serve but for us this was fortunate for us!  The corn chips had an almost nutty flavour and were surprisingly crisp considering they had not been baked.

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Pasta” Raw spiralised zucchini “noodles” in our rich homemade marinara pasta sauce

The “pasta” was made out of ribbons of raw zucchini which had an excellent firm texture to mimic that pasta feel.  The rich sauce was lip smacking good and contained some sliced Kalamata olives and more delicious fresh basil.  It was topped off with a sprinkling of raw macadamia “parmesan cheese”.  Highly recommend.

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The Raw Kitchen
Shop 14, Piazza Arcade, 36 South Terrace, Fremantle 6012 | 0409 323 441 | www.therawkitchen.com.au
 
Price:                     $$$ ($18-23 lunch, $3.80 espresso, $8.50-10 smoothies)                
Food:                    5/5 (the pizza and the pasta are complete winners)
Service:                3/5 (quick to bring food but slow to clear tables)
Ambience:           2.5/5 (in an arcade in front of shops)
Drinks:                 4/5 (fabulous smoothie)
Total:                    14.5/20

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