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Trying a new way to cleanse with Raw by Chris

Posted by  | Categories: Featured, Paleo, Perth, Raw Food, Vegan, Vegetarian

For as long as I can remember, I have always felt like I never have enough time. I struggle to relax and seem to thrive on fast paced hyperactivity. It wasn’t until I hit my thirties that this lifestyle started to take its toll prompting me to seek medical advice when I could no longer even run without collapsing on the couch. As a direct result I was diagnosed with iron deficiency anaemia which then led onto discovering my gluten and fructose issues.

I stick to my gluten free diet religiously and find this is easy to do as there are life threatening risks for me if I don’t. Coeilacs who eat gluten raise their risks of intestinal cancer significantly along with risking developing a bunch of other horrible diseases. In contrast, I find following my fructose friendly diet much, much more difficult to adhere to. Whilst eating fructose does cause some unpleasant effects, it doesn’t causing any permanent damage to my body. I consequently wax and wane from being vigilantly fructose friendly to chancing the risk of a gut ache for something tasty to eat.

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I can guarantee  that this macaron “burger” was worth the risk of fructose overdose!

To mitigate this ongoing strain I place on my gut, once a month I will set aside a few days to concentrate purely on nourishment and digestive health. Some months I will do a strict 3 day juice only cleanse, and on other months if my work load is high, I will add in some raw, vegan food to supplement my caloric intake. Working full-time and running a business means finding the time to prepare healthy and balanced raw meals can be tricky and I am forever searching for like-minded small businesses that are willing to cater not just for this need, but to adapt these meals to be fructose friendly.

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From the archives: My original Raw by Chris basket back in March included these raw delights. Four berries superfood jam, Coconut butter, raw vegetable stock & marinated mushroom spread

Some time ago, I was lucky enough to receive a gifted Raw by Chris basket containing a collection of fabulous raw goodies adapted to be fructose friendly that she wanted me to taste test. I was so delighted by my gift that I returned her favour by blogging about it.

After a few more months of perfecting dishes in her kitchen, Raw by Chris launched a more comprehensive option to the people of Perth of one, two and three day raw baskets containing all the food you need to give your digestive system a well-deserved rest. She offers these baskets with a fructose friendly option on request. Perfect!

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My raw lunches for the two days.

I chose to try the two day Raw by Chris Nourish basket, here’s what it included.

Day one:

Morning:
• Chia pudding with coconut milk and seasonal berries. Chris subbed the honey to maple syrup. I loved the creamy texture of this pudding, much better than what I tend to make myself!
• Inner Ego cold pressed juice which I saved for my morning tea.
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Breakfast: Chia pudding with coconut milk and seasonal berries.

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Inner Ego has two fructose friendly juices (adjust quantity as per your own personal tolerance for juice)

Lunch
• Kale, avocado and grape salad served with salad dressing and raw bread crackers. Everything is labelled clearly and numbered so it is easy to know what goes with what.
• Inner Ego pressed juice
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Day 1 lunch: Kale, avocado and grape salad served with salad dressing & raw bread crackers

Afternoon snack
• Kale chips – these were so light and crispy with just a hint of sea salt
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Afternoon snack: Kale chips

Dinner
• Mixed raw noodles bowl (kelp, zucchini, and carrot). This was the first dish the Boy saw me eat and he started to regret not joining me in the cleanse. Subsequently he will be joining me on my next cleanse next week 😉
• Inner Ego pressed juice
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Day one dinner: Mixed noodles bowl made from kelp, zucchini and carrot with a ginger dressing

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Day one dinner: Mixed noodles bowl made from kelp, zucchini and carrot with a ginger dressing

Dessert
• Chocolate coconut maca cup. Chris replaced the Medjool date goo that she normally puts in the centre of these cups with fresh banana. This was a wonderful treat to savour at the end of the day. 
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Chocolate coconut maca cup

Day two

Morning
•  Chia pudding with coconut milk and seasonal berries. 
•  Inner Ego cold pressed juice
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Breakfast: Chia pudding with coconut milk and seasonal berries. (GF, FF)

 
Lunch
•  Kale, orange and sprouts salad with carrot, tomatoes, sprouts, and almonds and served with a salad dressing and raw bread crackers. Both the salad were filling yet refreshing leaving me sufficiently energised for my afternoon. 
•  Inner Ego pressed juice
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Day 2 lunch: Kale, orange and sprouts salad served with salad dressing & raw bread crackers

Afternoon snack
• Kale chips
 
Dinner
• Falafel plate; carrot falafel, capsicum hummus, and spinach, cherry tomato salad. Served with a tahini dressing and raw bread crackers. 
• Inner Ego pressed juice
 
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Day two dinner: Falafel plate with spinach salad, capsicum hummus served with a tahini dressing & raw bread crackers

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Dinner day two: Falafel accompaniments capsicum hummus & tahini dressing

Dessert
•Another AH-MAZING chocolate coconut maca cup to finish
 

This was a cleanse that didn’t leave me constantly hungry and is certainly one that I would recommend for those people who have struggled with adhering to a straight juice fast. Eating raw and vegan is a wonderful way to ease your body into the whole concept of fasting without actually missing out on food. It also has the added benefit of meaning no animal is harmed in the making of your meals!

Personally I have no difficult sticking to a three day juice fast most of the time as I have been doing them every month for nearly a year now. But when the heat is on at work and I’m faced with those dreaded long 12 hour days without time to sit and rest, I find that drinking juice only can leave me short of my usual oomph and sparkle. This raw food cleanse was the perfect compromise for those busy times. I have already booked in my next cleanse for next week, getting myself ready for the Christmas time silly season and all the potential hidden fructose that this time of year may bring!

 
Chompchomp paid Raw by Chris in full for this Nourish Raw basket and didn’t receive any payment for this review. She has been a convert for the benefits of raw food and juice fasts for some time, and was delighted to let someone else do the hard work for her while she was busy working in her own day job! 
 
Raw by Chris | http://rawbychris.com/ | Facebook

My Top Five Winter Gluten Free Indulgences

Posted by  | Categories: Chocolate, Fast Food, Featured, Perth

When I find something I love, I complete submerge myself into a level of addiction that often needs to be controlled by an external party, usually the Boy. Or sometimes it is controlled by the increasing numbers on my bathroom scales. Nevertheless, over the years I have come to accept that this is part of my personality and provided I have someone to check me into line when I get too carried away, it is a quick way to brighten up my day. Some of my obsessions are long lasting and others come and go like fashion so I thought I would share with you my top five gluten free indulgences for Winter 2014.

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1. Manjimup Black truffles

I am not a fan of winter, I really feel the cold and spend a large portion of this time of year huddled in front of a heater reluctant to move. However there is one highlight of winter which is the truffle season. For the duration of the three month truffle season our household goes truffle mad; chasing degustations, festivals and buying any fresh truffled product we can get our hands on. My fridge will be continuously stocked with truffle butter, truffle mustard, and truffle aioli and sometimes even some real fresh black truffle. One of my favourite ready made products is the truffle aioli made by the Truffle and Wine Company. It is knee-staggeringly truffilicious and fortunately I can purchase it throughout winter from a local Vic Park store called Nosh Gourmet.

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2. Hot Pot Popcorn

Popcorn would have to come in at a close number two for this winter. It’s somewhat healthy, naturally gluten free and incredibly moreish. But when you add the fact that Hot Pot’s popcorn is popped locally in Perth and is not mass produced, it ticks even more boxes for me. Hot Pot Popcorn have a number of addictable flavours with their Peri peri popcorn being one of their most popular. I am a slightly sweet, slightly salty fan but I recently tried their cinnamon flavour and it was tha bomb! It’s available at the Manning Farmers Market and a few independent grocers, head to their website for more information.

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3. Pana Chocolate Sour Cherry + Vanilla

Chocolate has been a staple food for me since I could walk but more recently I have seriously got into eating raw chocolate and prefer it to the more mainstream stuff. The problem with this is that most raw chocolate is sweetened with agave syrup. Now whilst this is gluten free, agave is about 90% fructose and whenever I eat significant quantities my gut becomes very unhappy. Pana Chocolate is a Melbourne based company that makes handmade raw chocolate using all natural ingredients. One of their flavours; the Sour Cherry and Vanilla 60% cacao is made without added agave and uses coconut nectar as a sweetener instead. Totally fructose friendly, woot!

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4. Au Naturale juices

After initially trialling a three day juice cleanse complementary of Au Naturale Juice back in February this year, juice cleansing has become a monthly routine for me. I never thought I would be able to survive for three days without eating solids as I am the type of person who is already planning what to eat for dinner in the morning as I’m eating my breakfast. Food spends a large part of its time taking up my subconscious thoughts and I imagined I would be one of the LAST people to be up for a juice cleanse. Let alone repeating one every month! Yet now, each month I look forward to the energy it injects into me and the “rest” that I give my overworked digestive system seems to do wonders for my allergies, skin and gut health. I have continued to stick with using Au Naturale for my cleanses as the company’s owner Jac is always happy to adapt her juices individually to be more fructose friendly. Her cleanses are all-inclusive with everything you need and you can also include extra options such as herbal teas, miso paste, flavoured broths and nut milks.

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5. Warm Spiced Rice pudding from the Tapas Man at the Vic Park Farmers Market

I cannot describe how happy I am that we now have our very own Farmer’s Market in Vic Park. My progression to become someone who takes eating seasonally and locally as a way of life has become so much easier. The Boy and I look forward to a market stall breakfast each week, come rain or shine, and enjoy that we can plan our week’s meals based on whatever looks good at the fresh produce stalls. The Boy will alternate between a number of the different food vendors each week and has worked his way around many of the options trying vegetarian Banh Mi’s from Baguette Me Not, Mexican baked eggs from That Little Mexican Place and Perfect Poffertje’s Dutch pancakes. In contrast I have been very repetitive with my breakfast choice. Call it my final addiction for winter; my breakfast every week is the Tapas Man’s warm spiced pudding with poached fruits and toasted almonds. Once you have tried it you will struggle to order anything else. Unfortunately they are not at the markets every week so check their Facebook page before you get your hopes up!

Chompchomp did not receive any payment or gifts in lieu of this post and it is written purely because she wanted to share her obsessions with her readers. Chompchomp accepts no responsibility for any subsequent addiction that may develop in any of her readers in the aftermath from reading this post. She advises that the purchase of any of the above mentioned products is done at the individual’s risk.

Going on a three day juice cleanse with Au Naturale Juices

Posted by  | Categories: Featured, Perth, Raw Food, Vegetarian
Disclaimer: This post is sponsored by Au Naturale Juice

A few years ago my dearly beloved husband was inspired to go on a month long juice fast after watching the documentary Fat, Sick and Nearly Dead. After a full month of strict juicing not only did he lose a lot of weight but it left him feeling invigorated and much more energetic. Back then I was never keen to jump on the juicing bandwagon with him. Whilst I realised that juicing could provide more benefits to me than just weight loss, being a relatively normal body weight I didn’t feel the need to juice was urgent. To add to my reluctance, I found that juicing at home was always such messy work and quite time consuming especially because my juices had to be adapted for my fructose malabsorption. Our Breville juicer is one of the traditional centrifugal style ones that most people have and in order to gain the maximum nutrients from the juice you need to drink it immediately. I now much prefer using my new Omniblend blender for juicing as it is much more efficient and far easier to clean.

The Boy prides himself on educating me on anything non-veterinary as he believes that if I’m left to my own devices I become very one track minded and only learn about food and felines. There is nothing REALLY wrong with that is there? One night earlier this year he put on a documentary called Eat, Fast and Live Longer. This Michael Moseley film explores the benefits of fasting on our longevity and health. It’s definitely worth a watch if you haven’t already and it opened my eyes to the fact that you can be slim and still be unhealthy. Wanting to live long and happy lives together we both made a pact to try and fast for one to two days week. We each implemented our fasting in our own individual ways but the boy defaulted straight back to juice fasts and found the whole process far easier than I did.


Eat, Fast & Live Longer HD by limoslight

My own version of the fast was a struggle and after a few weeks of unsuccessfully trying to satisfy myself with piles of raw vegetables and packets of Slim Pasta I turned to the Boy for advice. Like some sort of answered wish within the same week I was contacted by Jac from Au Naturale with offerings of some cold pressed juice samples.

Cold pressed juice is different to that made with my juicer at home. With cold pressing there is no heat created by friction or grinding thus the fruit and vegetables remains raw and do not oxidise or degrade. This means much more of the nutrients and enzymes remain intact. After having a chat with Jac about my fructose malabsorption I was relieved that she was more than happy to adapt the ingredients of her juices to avoid any high fructose fruits so that my gut would remain happy.

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My juices were delivered direct to my front door which gave me the chance to talk with Jac and learn more about her newly founded business. We stood out on my porch in the sun sharing stories about how closely we have found our diets to be linked to our own health and well-being. We really are what we eat. Having over five years’ experience as a chef she has a strong interest in using raw, organic and locally sourced products. I loved hearing that she supports our local farmers and purchases her produce from our local Farmers markets in Subi and Fremantle in addition to sourcing some direct from growers in the Swan Valley. LOVE!

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The samples didn’t last long and I had already knocked back all three by midday. My interest was well and truly sparked and I was keen to give her more intensive three day extreme juice cleanse a go. In exchange for writing about my experience she kindly offered to provide me and the Boy with a buy-one-get-one-free deal. She emailed me an information pack detailing how to prepare for the three days.

Normally during our working week, the Boy and I eat a predominantly vegan diet and avoid eating animal products, processed foods and grains. Consequently I only really needed a day or two to prepare myself for my juice cleanse however for people who are used to regularly eating meats, grains, sugars and dairy products I strongly recommend taking a couple of days or more to prepare yourself. If you have quite a high amount of processed foods and sugars in your diet you may even want to consider doing a couple of single day juice cleanses first to get your body used to the process. If you don’t, I can guarantee you will not get a very positive outcome and risk making yourself unwell.

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The following week Jac arrived on my front door with a whole eskie full of juice. It was hard to believe that my entire next three days of meals were contained in there and I was keen to see what it included. Basically, for each day you are given a 500 ml bottle of juice for breakfast, lunch and dinner, a veggie shot for each morning, a fresh young coconut for an added bit of energy with lunch and two 250 ml “snack” juices. There are three different types of “meals” and two flavours of “snacks”. The cleansing juices are much lower in natural sugars in comparison to some of Jac’s other juices and contain vegetables such as cucumber and celery which are claimed to help with the body’s cleansing process whilst still being gentle on the digestion. The veggie shots are designed to give a concentrate of pure vitamins and health. Jac is a big fan of juicing fresh turmeric and includes it in one of these shots in addition to some of her juices.

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The eve before I started my cleanse I dreamt about juice all night. I kept dreaming that the Boy accidentally drank all my juices by mistake and I got half way through my three days and didn’t have enough left. This bizarre dream kept on repeat loop in my brain all night giving me a fitful broken sleep. Once morning arrived I bolted up out of bed and grabbed my first bottle of “Green Caterpillar” made with celery, cucumber, ginger, kale, lime and parsley with the green apple being replaced with grapefruit to make it more fructose friendly. I quickly gulped down the first half of my bottle before I remembered that I was supposed to start my morning with a hot lemon drink. Being a huge breakfast fan I wondered to myself how on Earth I would cope with drinking just liquids for three days.

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Jac had advised me to avoid all caffeine starting from the day before the cleanse but I confess to you dear readers that I’m not that strong willed. I reduced my intake to one small black coffee each morning and drank herbal tea for the rest of the day. Later that day I had a business meeting in the city and afterwards we stopped in at The Terrace Hotel for a coffee and bite to eat. Well not for me of course! I brought my “Clean Paws” lunch juice with me in a cold pack to keep it cool. This juice contained coriander, celery, cucumber, ginger, kale, lemon and lime with the papaya replaced with grapefruit and pineapple. I watched on in hungry envy as my colleagues devoured their cake and coffee. I remained very hungry all day. Despite not eating, I had an insane amount of energy for the whole day. My work mates joked that they doubted I would stay like that for the full three days and it must be the high before the low.

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I had the Ginger Yam juice for dinner which was made from celery, cucumber, ginger, lime, sweet potato, turmeric and grapefruit. Afterwards I enjoyed a bowl of miso soup as suggested by Jac using gluten free miso paste and hot water without all the trimmings of tofu and seaweed. I was thankful for the warm goodness in my belly as it helped ward off my tummy’s grumblings and let me sleep. The Boy caved and ate a couple of buckwheat crackers and a bowl of frozen blueberries as his hunger was unbearable. At well over six foot tall he is nearly twice my size so I can understand how much more hungry he must have felt. In hindsight I think he will need an additional large juice bottle per day to see him through.

As my first day drew to an end I was surprised that I was only slightly bloated despite drinking over two litres of juice. Fructose malabsorption sufferers are recommended to limit their juice intake to about half a glass per serve which I had obviously exceeded. Jac had kindly ensured to adapt all the ingredients to leave out all the high fructose veggies and fruits which made a huge difference but I knew I would be bound to getting mild symptoms by the end of the day. As I lay in bed my tummy let a few loud gurgles before I fell into the deepest sleep I had in weeks.

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Day Two I woke up to find my skin was noticeably cleared and my weight had dropped by 600 grams. My hunger was not as unbearable as the first day and I felt buzzed and full of energy albeit a little light headed. My bloating from the night before has settled down surprisingly quickly. Usually if I have an FM reaction it will last for at least 2-3 days. My hyperactivity lasted for the whole day despite working a long and late shift that didn’t get me home until after 9 pm that night. I was still pretty hungry all day but being the second day I was starting to get used to it.

Day Three followed on from a night of less satisfying sleep as the Boy had tossed and turned all night which in turn kept waking me up. I awoke feeling tired and struggled to get going compared to the other two mornings. I found my gut reactions and bloating had stayed at bay and was amazed at how I hadn’t buckled under the pressures of hunger and eaten real food.  I weighed myself and I had lost a further 500 grams.

My skin was literally glowing with health and was even clearer than usual feeling velvety soft to touch. My breakfast juice picked me up more than I thought but by late morning I was starting to lose steam again. I opened up my young coconut before lunch and drank the cool refreshing water along with some of the softer jelly like meat inside. Jac had advised me just to drink the juice but told me some people still eat the flesh. As the coconut meat does contain some fats it isn’t ideal to have while on a cleanse. I am glad I breeched protocol however because the extra energy gave me a new lease in life and I was back to the pumped up, energetic juicing freak I had been for the past two days.

By the afternoon I felt absolutely fine and being on the home stretch I knew I was going to make it. I started making plans for my first meal the next morning and decided on trialling coconut flour paleo pancakes. Seeing the finish line always makes a race easier and I found that last night was actually the easiest.

Oh my, I DID enjoy my food the next day though!

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I highly recommend giving a juice cleanse a try. You will feel healthier, more energetic and may even lose some weight in the process. I will not lie to you, you WILL be hungry. For someone like me who eats a lot and eats often, this was the most difficult part and there was a significant battle of wills at play. Thankfully, if you stick to your guns you will find it actually gets easier each day that goes by. But yes. You will be hungry!

Despite the hunger and internal struggle that it created, I really enjoyed my juice cleanse and I’m now hooked having already booked a second one with Au Naturale that just I completed on the weekend. I hope to try and do one once a month just to reset my overworked gut, immune system and overall health back to a baseline. I am even considering trying a five day cleanse…is that crazy? Juice on!

Au Naturale | www.aunaturalejuice.com.au
 
My three day “Extreme Juice Junkie” cleanse normally costs $166 plus delivery however I received a buy one for the price of two in return for writing about my experience. I was happy to pay full price for my second cleanse. I feel I have been truthful and accurate in my post and always strive to ensure that my sponsored posts remain unbiased and factual. 

Sharing more than just Bread in Common, Fremantle

Posted by  | Categories: Desserts, Featured, Modern Australian, Perth, Restaurants, Wine Bar

I never anticipated that my blog would have any degree of measurable success. Blogging wasn’t something I planned to do, nor does creative writing or photography play any part in my real career. Despite being a complete self-confessed amateur I have relished in watching Chompchomp metamorphosize from an ugly duckling into something I’m proud of. Reflecting back on my first and comparatively horrendous post I can see the blog undergo constant improvement. When I recently researched to find out the Hottest 100 Food Blogs of Perth, I was blown away that my blog is at Number 5! I hope that I can remain motivated to keep it ever-evolving so that my readers stay entertained and keen to return back for more. I am always happy for feedback so let me know if you think there is something I could change or add to the blog to improve it.

Another more unexpected and even better aspect of being a blogger has been the friendships that I have made along the way. One of my closest blogging friends Michelle from Foodie Cravings had been trying for weeks on end to organise a catch up with me and after a couple of false starts we finally matched up our busy schedules. We were both happy to travel to Fremantle and agreed to meet at Bread In Common.

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I had heard much about Bread in Common but didn’t expect to be greeted by the wonderful airy modern open space of which it comprises. Situated in a renovated old Fremantle warehouse, it has lots of natural light flooding through at an angle onto large communal tables and they have a sociable menu designed for sharing.

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Carrot, orange and ginger juice ($8)

In continuing my attempts at keeping my alcohol consumption as close to zero as humanly possible for sixty days, I was relieved that Michelle was also happy to abstain. It isn’t often that there are fructose friendly juices on the menu and looking on their menu I was happy to see I had options. It made it a lot easier to skip the wine when one of the juices I love making at home is up for grabs; a combination of carrot, orange and ginger juice. It makes such a refreshing drink for a hot summer’s day.

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Common loaf with olive oil ($2.50)

I was dismayed to learn that they do not have any gluten free bread to offer. The manager made kind apologies and indicated coyly that it could be possible if only I bought him a new oven. I initially wondered why they couldn’t at least temporarily source some from other local Fremantle bakeries such as Abhi’s until I realised their philosophy is to make everything in house where possible. Avoiding cross contamination of flours in one open plan kitchen would be very difficult.

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Michelle and I simultaneously chose the duck fat roasted potatoes as our first pick. My stepmother’s duck fat potatoes are yet to be rivalled and are consistently out of this world. Bread in Common’s version ended up coming in a fairly close second attaining all the right layers of textures; from crispy to chewy, ending in a super fluffy soft centre. They are served with rosemary, whole roasted garlic cloves and some ketchup.  Each garlic clove squeezed out like toothpaste onto my plate sealing the deal that no vampires would come near me that evening. Nor would my husband for that matter!

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Cured pork belly, beans, green tomato, oregano ($24, GF)

Michelle’s dish choice was the pork belly which she raved about from her previous visit. Each piece was delicately gelatinous and sticky sweet. Topped with a sweet green tomato chutney and on a bed of crunchy, slippery greens it was far too easy to eat.

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Cured pork belly, beans, green tomato, oregano ($24, GF)

"Fremantle octopus" "marinated octopus" "olive tapenade" "Octopus" "watermelon" "green olive" "lemon" "pork crackle" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "restaurants perth" "food blog" "Chompchomp" "food photos" "Gluten free" "Fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Fremantle" "Fremantle Restaurant Reviews" "Fremantle food blog" "Fremantle restaurants" "Fremantle gluten free" "Fremantle fructose friendly" "restaurants Fremantle" "Bread in Common" "Bread in Common Fremantle" "artisan Bakery" "bakery Fremantle"

Octopus, watermelon, green olive, lemon, pork crackle ($24, GF)

Our lunch date was the first time I had eaten out without the Boy in tow for a while and it was refreshing to be able to order some non-vegetarian dishes without getting a high browed look from him! My choice was a dish of succulent Fremantle octopus served on a bed of green olive tapenade with cubes of fresh watermelon. It was topped with the unexpected treat of tiny shavings of crunchy hard pork crackling. Whilst I was happy to indulge in the crackling, I left the watermelon for Michelle to enjoy as it is high in fructose. In turn she was happy to leave any octopus pieces with suckers intact as she found the whole look of them disturbing.

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Banana, meringue, rosemary, marshmallow, caramel ($18, GF)

Michelle had forewarned me to save room for dessert as she recalls them being worth relishing. I was impressed; I rarely plan my meals with this level of strategy which probably explains why I often end up overeating. I was not prepared for the visually exquisite surprise that each of our desserts provided.

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Banana, meringue, rosemary, marshmallow, caramel ($18, GF)

My banana dessert contained all kinds of my favourite sweet things; caramelised bananas, cubes of torched marshmallow and blobs of softer meringue alternated with smaller dots of tart lemon curd. With such a variety of textures and flavours this dish played the risk of being too busy but each element complemented the other well and was perfectly orchestrated music to my mouth. I wanted more and quietly plotted in my mind how to get back before the menu is changed.

"raspberry" "raspberry gel" "dessert" "desserts" "Peanut mousse" "chocolate brownie iced cream" "raspberry" "oreo" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "restaurants perth" "food blog" "Chompchomp" "food photos" "Gluten free" "Fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Fremantle" "Fremantle Restaurant Reviews" "Fremantle food blog" "Fremantle restaurants" "Fremantle gluten free" "Fremantle fructose friendly" "restaurants Fremantle" "Bread in Common" "Bread in Common Fremantle" "artisan Bakery" "bakery Fremantle"

Peanut mousse, chocolate brownie iced cream, raspberry, oreo ($18)

Michelle’s dessert was even more spectacular than mine with scoops of peanut mousse and chocolate brownie ice cream laying on a bed of Oreo “soil”. Dollops of brilliant red raspberry gel spotted about the plate with some sort of raspberry crumble tumbled over the top. It looked totally divine but alas is not gluten free for those wondering.

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As time ticked into the late afternoon I had to decline the offer of coffee and opted for a peppermint tea instead. The tea was fresh and uplifting without any of the unpleasant metallic aftertaste that poorer quality peppermint tea often has.

Whilst I cannot deny I was somewhat disappointed I didn’t actually eat bread at Bread in Common, there were plenty of other gluten free options on the menu to fill up on. The desserts were particularly mind-blowing it’s worth returning back just for them.

Bread in Common
43 Pakenham Street, Fremantle WA 6160 | (08) 9336 1032 | www.breadincommon.com.au
 
Price:                     $$$ (Share plates $12-28)
Food:                    4/5 (creative concepts using fresh, local produce)
Service:                4/5 (quick, efficient and well conversed with the menu)
Ambience:          3.5/5 (noisy but buzzing, communal tables)
Drinks:                  3/5 (interesting but small wine list but of course didn’t get to try any!)
Total:                     14.5/20 

 Bread In Common 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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Raw Vegan Red Pepper Soup & Cucumber & Zucchini Noodles with Spicy Almond Sauce

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

I have a tendency to brag about Perth’s balmy weather but the reality of it is that by having great weather for most of the year many of us Perthites are poorly acclimatised for any remote resemblance of winter. We are notorious for being winter whingers when the reality of it is our winters are comparatively short and mild and we really have nothing to complain about. The Boy and I have been sticking to our Raw Food Meatless Monday for over four weeks now and both of us are feeling vibrant and our skin is glowing. Or maybe that’s still some post wedding bliss?!

However waking up in the morning when it is still dark outside and the temperature is in the single digits drinking a cold smoothie isn’t that enjoyable, no matter how tasty and nutritious it is. So prompted by this cold snap, I decided this week our Raw Food breakfast would be a raw vegan red pepper soup instead; warmed in just minutes by using my blender on high speed which then gently heats the soup with friction.

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Raw Vegan Red Pepper Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian, Vegan, Raw
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup roughly chopped red bell capsicum (approx. 1 medium pepper)
  • ½ cup of cashew cream
  • ½ teaspoon celtic sea salt
Garnish
  • ½ cup more diced red capsicum (reserve for garnish - do not blend)
  • ½ tbsp. parsley
Instructions
  1. Add ingredients (except for the garnish) into the blender on low speed until smooth, then blend on medium to high until warmed.

Adapted from www.therawtarian.com

 

Cucumber & Zucchini Noodles with Spicy Almond Sauce recipe has been moved. Click here for the recipe. 

 

 

 

The Boy’s review of the Raw Vegan Red Pepper Soup & Cucumber & Zucchini Noodles with Spicy Almond Sauce:

 With the “cold” of winter making its brief appearance in Perth these last couple of weeks Chomp decided that it was time to make a nice warm raw soup for breakfast rather than the usual cold smoothie. Her choice of a raw Red Capsicum Soup was spot on for a cold winter’s morning and was absolutely delicious without being too heavy or filling. Being only lightly warm it needs to be eaten quickly as it loses some of its appeal once it cools down to room temperature.

Our dinner that night was one of my favourite raw, vegan dishes – Raw Zucchini Noodles – which we first had at the Raw Kitchen in Fremantle last year. Chomp’s interpretation of the dish was a Cucumber & Zucchini Noodles with Spicy Almond Sauce and without a doubt it was a winner. There is something about Zucchini noodles that just really appeals to me and I actually prefer them over the real pasta. This dish was beautifully prepared with the almond sauce, pumpkin seeds and goji berries complementing the cucumber and zucchini perfectly.

Both of the dishes were fantastic this week and it is going to be a shame that it ends next week as I am quite enjoying having all these new, interesting meals cooked for me!

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 Vegan 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)

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

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.
"Curried Butternut Pumpkin Soup" "curry soup" "curry pumpkin" "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"

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!

"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"

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.

"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"

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.
 Omniblend Advert 480x480

Toast, East Perth

Posted by  | Categories: Breakfast/Brunch, Desserts, Perth, Restaurants

I am not originally from Perth having moved here nearly twenty years ago to commence my university degree.  During my time at Uni I always imagined I would move back to the East coast.  After completing my degree and obtaining a year’s experience in the work force, the Boy and I moved to London for a few years where we played it hard and fast in the big smoke. Returning to Perth a few years later, I found myself really appreciating this beautiful city for what it is and realised that in fact she had become my home.  It was at this point my loyalties turned and I became a faithful lover of this sunny city.

There are some things about Perth that never stop giving me the wow factor and one of those is our regular running/walking route around the Swan River.  Having the river on our doorstep makes exercising easy and the distractions of the scenery make the actual process much less onerous. To make it even better, dotted along this circuit is a number of excellent breakfast venues serving piping hot coffee and delicious food.

Toast in East Perth is a long-standing favourite of mine – we have been coming here on a regular basis for well over 4-5 years.  It is conveniently located on my route around the river at the picturesque Claisebrook Cove.  The sheltered location makes the most of the rising sun and protects the outdoor seating area from any wind meaning that nearly year round (excluding rainy days) the weather feels perfect.

The Boy and I had planned to do a big 17 kilometre walk together around both loops of the river but unfortunately the boy woke up feeling unwell and thought it wise to rest.  Seeing as I would be making the journey alone, I thought I would embrace this opportunity and race myself from home through South Perth, running around the river to meet him over in East Perth for a late brunch. Thankfully Toast serves an all-day breakfast menu.

"Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

Not wanting to leave my fiancé waiting at the café for me feeling poorly, I took off at a steady pace with the aim to pick up speed even more once I hit half way.  As I crossed the imaginary half way mark my legs still felt like loaded springs so surging forward I raced my virtual partner to the finish.

As a result of my mock running race, I arrived in East Perth all red-faced and heaving with about fifteen minutes to spare.  This gave me time to compose myself before wandering down to Toast to meet the Boy. There are a lot of gluten-free options here; one is really spoilt for choice.

"Roasted tomato" "feta" "basil" "gluten free bread" "mushrooms" "poached eggs" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

Roasted tomato, feta and basil on gluten free bread with added mushrooms and poached eggs

This time round I ordered the roasted tomato, feta and basil on gluten-free toast with added poached eggs and mushrooms. I have eaten this dish many times and am always chuffed with the knowledge my eggs will be cooked perfectly and each meal is consistent in quality with the previous. Their gluten-free bread has a beautiful rich pumpkin colour and is excellent in both texture and taste.

"Avocado" "vegemite" "wholegrain bread" "poached eggs" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

Avocado and Vegemite on wholegrain with added poached eggs

The Boy ordered the avocado and Vegemite on whole grain bread with added poached eggs. The Vegemite was warmed slightly allowing it to be easily spread over the crunchy grainy bread.  The avocado was soft and creamy and his eggs were similarly poached to perfection. As we sat in comfortable silence in the sun soaking up its energy we were both so thankful we chose to settle down in Perth. I wouldn’t want to live anywhere else.

"gluten free bread" "mushrooms" "poached eggs" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

Poached eggs that make you go: OMG!

Two weeks later the Boy was fully recovered so we made plans to do our big double loop walk together.  The weather forecast had threatened morning showers yet as we set out the sky was clear blue and a fresh autumn breeze was blowing.  We were rewarded once again with another stunning morning.

We both maintained a cracking pace as we had plans to meet with his family in King’s Park for a Mother’s Day picnic later that afternoon.  Despite Toast being even busier than usual we were seated fairly quickly and had a short wait for our meals considering they really were flat out.

"Maple syrup" "French toast" "gluten free French toast" "blueberries" "ricotta" "dessert" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

French toast (gluten free bread) with ricotta, blueberries, maple syrup

It is a very rare occasion that I can be convinced to forego Toast’s poached eggs.  If they aren’t included with my menu choice, I have a tendency to add it on the side so I don’t miss out.  This time round however I was craving something sweet and as I gazed over their menu my eyes kept returning to the French toast.  Their gluten-free bread held together fabulously and the delicately creamy ricotta with the tart berries had me in seventh heaven.  I would have preferred just a dash more maple syrup to end on a stronger sweet note.

"big breakfast" "bacon" "poached eggs" "chipolatas" "grilled tomato" "mushrooms" "toast" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "East Perth" "Claisebrook Cove" "Breakfast" "Gluten free bread" "Swan River" "Toast" "Brunch"

Full breakfast with bacon, poached eggs, chipolatas, grilled tomato and mushrooms and toast

The Boy had one of his favourites, the big breakfast.  This is definitely not one for the faint hearted, or those with heart disease more to the point.  A massive pile of crispy bacon, three chipolatas, poached eggs, grilled tomatoes and mushrooms and toast made this a very decent sized meal.  Once the Boy finished, he patted his stomach in a satisfied manner and groaned at the thought we still had to walk home. Unfortunately we had no time to linger in the morning sun and so we pressed onward with our journey back.  Understandably our pace on this second leg was much slowed down due to our overindulgence but I guarantee we will do it again and again!

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Toast
Shop 21/60 Royal Street, East Perth 6004 | (08) 9221 0771 | www.toasteastperth.com
 
Price:                     $$ ($8-20 breakfast/brunch, gluten-free options available)
Food:                    4.5/5 (seriously good breakfasts)
Service:                3.5/5 (relaxed, efficient & casual)
Ambience:           4.5/5 (blissful view gazing out onto the water)
Drinks:                  4.5/5 (serves high quality Rubra coffee, freshly squeezed juices worth a try too)
Total:                     17/20

 Toast on Urbanspoon

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.

"raw nachos" Mexican "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "The Raw Kitchen" Fremantle "raw food" vegan vegetarian "dairy free"

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.

"raw zucchini pasta" "Perth Restaurant Reviews" "Perth food blog" "food blog" Chompchomp "Gluten free" "Fructose malabsorption" "The Raw Kitchen" Fremantle "raw food" vegan vegetarian "dairy free"

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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