It is a known fact, I don’t know how to relax. I almost always have at least 101 things on the go at any one point and this can be both extremely exciting and stressful. Although I have no one to blame for being so busy but myself, yet I cannot help but look upon my feline fur-kids with envy as they happily laze entire days away sleeping, cuddling and lounging about. They are true experts in relaxation. After years of recurrent illness and always being “sickly”, I have finally learnt that to keep up this crazy pace without falling apart it is crucial to take time to nourish my body with excellent nutrition.
Part of this commitment to myself has included switching to eating a more plant-based diet, and whilst I would never claim to be a true vegetarian, we certainly do find ourselves eating less and less meat as the years go on. And for once in my life I can honestly say I don’t really miss it.
A couple of weeks ago I had some surgery to remove a suspicious looking mole from the sole of my foot. While I waited for the pathology results to come back, I madly ticked over in my mind nearly all perceivable potential outcomes, both good and bad. I decided to start to mentally prepare myself in case they needed to perform a much more invasive repeat surgery to take wider margins. All the while my carefree alter-ego sat on my shoulder saying “Settle down woman, it’s just a weird looking mole!”.
And thankfully that imaginary brazen smart-arse was right, there was no evidence of any cancer in my biopsy. Relieved, elated and very grateful, I immediately proceeded to plans with the Boy to head out that evening and celebrate together. Having recently attended a few too many boozy events lately, we both wanted a meat free dinner. I chose CNR Kitchen as I knew they had a lot of vegan, vego and gluten free options on their menu.
We started with the raw vegan tasting plate. It came with a collection of items including Moroccan savoury cakes, dolmades with cashew mint aioli and a serve of raw vegan Pad Thai. It also had a small serve of their house-made dehydrated corn chip crackers with fresh guacamole and pineapple salsa to dunk them in.
The tasting plate was a simple but satisfying dish and would be a great option to order for those who haven’t eaten raw food before. I will have to remember that when on my next pub crawl with my meat-eating friends. The Moroccan savoury cakes contained a careful balance of spices and were my favourite part of the tasting plate despite there being one slight problem. They didn’t hold together very well at all and combined with my usual level of clumsiness, my cakes crumbled apart after the first bite making them very messy to eat.
As I dunked the last half of my Moroccan cake into the cashew mint aioli it crumbled into numerous pieces and fell into the bowl of dip. The Boy could barely stifle his chortle as he grinned and watched my useless attempts to scoop out my crumbs. They still tasted just as good!
Thankfully I managed to eat my raw nachos much more elegantly as my house made corn chips had enough strength and substance to withstand a decent amount of toppings. The added sweetness of the pineapple into the salsa was a winning element and you would have never guessed the cashew sour cream was actually dairy free.
In the dim lighting of the evening I struggled to get a good shot of the eggplant lasagne. This was a vegan version of the Boy’s favourite meal and yet wasn’t missing any flavour despite the lack of any meat. I was actually inspired a few days later to make my own grain free, dairy free lasagne at home.
The lasagne was packed full of veggie goodness with layers of pumpkin, eggplant, mushroom and zucchini flavoured with a rich tomato and black olive marinara and house made macadamia ricotta. I loved the sweet potato crunchy curls tumbled on top.
For dessert we ordered a small selection of the raw desserts. One of the slices I ordered was the chilli chocolate slice but I nearly got in trouble for ordering it by the Boy. He is not a fan of chilli at all and cannot handle anything more than the most mildest of mild heat; lucky for us this slice had just a subtle hint of oomph in it and so thankfully there were no complaints.
The banana cream cake was decadently indulgent and for once I was happy it was only a small serve. Raw desserts can be very rich and even someone with a huge an appetite like me can be easily satisfied with smaller portions.
For someone who must eat gluten free, CNR Kitchen is a welcoming reprieve from all the gluten ladened dude food and Asian eateries located around in Northbridge. I will definitely be reminding myself of their presence next time I’m out partying and become tempted to risk eating a taco or burger. I know that my body will thank me in the morning.
CNR Kitchen are active participants in Eat Drink Perth festivities and hosted a raw dessert teaching class a couple of weeks ago when the Festival began. Attendees were taught how to make a number of delicious sugar free, dairy free and gluten free raw desserts. Of course this was accompanied by taste testing everything.
CNR’s second raw food class is held this week on Tuesday April 7th and for this session they will making dairy free cheese, milk, cream and ice cream using nuts. To find out more head to the Eat Drink Perth website.
Disclaimer: Chompchomp is an official blogger for Eat Drink Perth ’15. Whilst the Eat Drink Perth blogging team are kindly each gifted a number of event tickets from the City of Perth, Chompchomp just cannot help but get into the Perth City mood and attend more than just what she is given. I mean who doesn’t love food festivals! Consequently, she paid for this meal in full.
Northbridge Piazza, 44 Lake Street, Northbridge WA 6003 | (08) 9228 8861 | cnr.net.au
Whenever I am feeling overindulged, a fail safe way of getting my gut and body to recover is for me to eat a plant based vegan diet for a few days. After the incredibleness of our weekend away in Margaret River for their annual food festival Gourmet Escape, my body was crying out for some gentle eating. We burned all the candles at every end for the full weekend attending multiple degustations, an international Cabernet tasting and rubbing shoulder with some celebrity chefs. I will not deny it was all worth it.
For the following week I had time off work which gave me a chance to catch up on my long to-do list without any distractions. Wanting to pledge to adhere to a vegan, or at least vegetarian diet for most of the week I kick-started it all off with a visit to Loving Hut on Albany Highway in Victoria Park.
Loving Hut are an international vegan restaurant chain with over 200 locations around the world. They were created with the vision that all beings on this Earth can live in peace, love and harmony with each other.
Each Loving Hut restaurant is individually owned allowing them to have their own influence on the dishes on their menus with just one thing being in common; all their food is made only with wholesome plant based ingredients.
For the course of the next week, I returned almost every day to grab myself a healthy and easy vegan lunch and was impressed to see that they changed most of their dishes daily.
There are a bunch of different gluten free options including gluten free quiche and raw sandwiches along with some other non-gluten free options for those more “normal” people. Loving Hut are open 7 days so once we hit the weekend I dragged the Boy along to show him what I had been raving about all week. It didn’t take long to convert him and we ended up eating lunch there on both days of that weekend.
He loved the mock meat pies with their homemade Gourmet pie being his favourite. Filled with loads of roasted vegetables in additional to chunks of mock meat, he wants to return and grab a bunch of them to put in the freezer for him to eat later.
I am so delighted to have found a restaurant within walking distance of my home that can supply us with healthy, gluten free vegan options for lunch. More so their ingredients were fresh and predominately organic. The Loving Hut staff are super friendly and were happy to talk me through all the ingredients so I could pick the fructose friendly options too. Being kind to my body and all our creatures on this Earth has never been so easy!Disclosure: Chompchomp’s repeated visits to the Loving Hut were entirely at her own expense. Loving Hut Shop 19, 366 Albany Highway, Victoria Park, WA 6100 | (08) 9470 3969 | lovinghutperth.com
Chocolate is an addiction of mine that I’m certain I can blame on my genetics. Both Mum and Dad love their chocolate and I have been coerced into a number of chocolate binges with Mum over the years. I figure that there is no point fighting nature and assure myself that chocolate IS a nourishing super food after all. In fact, I am actually doing my body a favour giving it a daily dose. The best type of chocolate, in my humble opinion, is raw chocolate. sumptuous and silky, it has a melt in your mouth texture that will certainly have you going back for more.
On our last visit to the The Raw Kitchen in Fremantle, the Boy and I shared an uber-delicious raw peppermint slice. Unfortunately it was full of fructose and while I certainly enjoyed it at the time, the aftermath wasn’t pleasant. Wanting to relive the good parts of that moment without all the abdominal pain, I was inspired to create a fructose friendly raw peppermint slice. Whilst I realise that my version does not resemble The Raw Kitchen’s with respect to its symmetry and perfection, I can assure you they still taste just as good, if not better. Try them for yourself.
- 1 cup (100 grams) almond meal
- 4 tablespoons (85 grams) rice malt syrup (use more if you prefer it sweeter)
- 1 cup (100 grams) shredded coconut
- ½ cup (55 grams) raw extra virgin coconut oil, melted
- 4 tablespoons chia seeds
- 4 heaped tablespoons of raw cacao powder (use more if you prefer your chocolate rich)
- 1 teaspoon of vanilla essence
- 1 pinch of Himalayan sea salt
- 1 large sized avocado (or 1 & ½ small)
- ¼ cup (85 grams) maple syrup
- ⅓ cup (75 grams) raw extra virgin coconut oil, melted
- 1 & ½ cup (150 grams) shredded unsweetened coconut
- 1 teaspoon peppermint extract depending on preference
- 1 pinch of Himalayan sea salt
- ¼ cup (30 grams) raw extra virgin coconut oil, melted
- 2 tablespoons maple syrup
- ¼ cup (30 grams) raw cacao powder
- ¼ teaspoon vanilla extract
- pinch of Himalayan sea salt
- Line a 20cmx20cm baking dish with foil.
- Mix the almond meal, rice malt syrup, coconut, melted coconut oil, chia seeds, cocoa and vanilla.
- Press the mix using the back of a spoon firmly into the tray, sprinkle with salt and place in the freezer to set for 5 – 10 minutes.
- Place all ingredients in high powered blender and blend until smooth. For those with a Thermomix place ingredients in mixing bowl and mix for 60 sec/Speed 5-9 increasing gradually. Scrape the sides of the bowl with the spatula and repeat. Smooth mixture into prepared dish and stick back into the freezer for another 10 minutes.
- Gently warm coconut oil until it is melted and combine with maple syrup. Stir well.
- Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
- Once set, remove from the tin and chop into little squares. Keep in a container in the fridge or freezer depending on preferences.
Belmont Forum‘s recipes cards of the 12 Days of Blogger’s Christmas. All ingredients were purchased and paid for by Belmont Forum. Belmont Forum had no influence on the content of this recipe.
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.
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.
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!
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. 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 Afternoon snack • Kale chips – these were so light and crispy with just a hint of sea salt 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 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.
Day twoMorning • Chia pudding with coconut milk and seasonal berries. • Inner Ego cold pressed juice 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 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 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
We had packed our bags, dropped the fur-children off at the Vet Hospital for boarding, parked the car in the long-term car park at the airport and were finally ready to check-in for our flight to Exmouth. That was until we found out the bad news; we had missed our flight. I had muddled up our departure times with that of our original booking meaning our plane was well on its way to Exmouth without us. Angry with myself for such stupidity and frustrated that there was no further flights out that day, the last thing I wanted to do was to go home to an empty cat-less house.
The Boy could see I was close to tears and in a humble attempt at diffusing the situation he suggested we go somewhere for a late breakfast and unwind. I felt the need to get away from my familiar surroundings as everything homely reminded me of my mistake. After briefly consulting Urbanspoon on my phone I randomly chose for us to visit Ingredient Tree in Wembley.
The small café was nearly at full capacity with tables of families, couples and the odd loner busily working on their iPad. We seated ourselves at one of the communal tables near the window giving me plenty of natural light, a must for decent food photography!
Ingredient Tree serve Genovese Coffee which is a blend of high quality beans roasted with the aim to produce a one size fits all styled beverage that is suitable to drink both as an espresso as well as something more milky. I ordered my usual short macchiato and although it was a little wait for our coffees to arrive, it was a much welcomed shot of warmth to calm my frazzled nerves. We waited some time to place our orders to be followed by a reasonably longer wait for our meals. I figured that maybe they were not used to a busy Saturday morning however I did note one staff member spent most of his time chatting outside in the sun while customers waited.
The Boy ordered the salmon served with beetroot fritters, horseradish cream and two poached eggs. His fritters had lots of flavour however he felt their consistency didn’t live up to his expectations as they were a little wet and undercooked. He commented he felt the dish had a lot of potential but just wasn’t quite prepared right.
His poached eggs gave a half-sized eruption of yolk porn as some of his yolk had started to solidify. It was still enough of an ooze of goo to satisfy his poached egg cravings.
I ordered the quinoa patties made with quinoa, pumpkin and lentils. It was topped with wilted spinach, slow roasted tomatoes and two poached eggs. A couple of spoonfuls of house made capsicum relish were dolloped on the side for extra flavour. Like the Boy, I also thought my dish had a lot of potential however my quinoa patties were sloppy in texture turning to mush under my fork.
My stress of the morning made me forget to ask for omission of any onion. Lo and behold, I was out of luck for the day as the patties were filled with large chunks of onion. These chunks helped the patties to fall apart even more however this actually was a blessing in disguise as it meant it was easy for me to pick the onion pieces out. The relish added a lovely mustardy sweet flavour to the dish and I am certain if the patties were prepared more lovingly this dish would have been delightful.
It was definitely a morning for a two course breakfast. As you probably already know, most of my breakfast outings end in dessert. In fact most of any outing with me ends in dessert.
And what is the problem with that I ask?
After another delay waiting for service, we were informed that there were no more gluten free cakes or desserts remaining as they had sold out. Looking at the delicious counter of sweets I cannot deny I felt a flicker of anger again at myself…..why do I have to miss out? Damn you gluten!
Thankfully our waiter saved the day as in addition to their own home-baked goodies they stock some of the Rawsome raw desserts. He brought over their product list so I could find one that wasn’t too heavy on the fructose content. I chose the Love Bite slice which one of the items that is free of dates. A lot of types of dried fruit which can run total havoc with my fructose malabsorption so I really try to avoid them. The slice did however contain some agave nectar which also isn’t ideal for me but a small amount is tolerable once in a while.
The Boy chose the Choc Mint Slice which does contain dates so I left it for him to enjoy for himself. We are both big fans of raw desserts and while I know they are often quite high in calories, I love that I never feel any sugar “comedown” after eating them as all their ingredients are natural and unprocessed. Over to the side of the café is a shop section selling a collection of gourmet ingredients from both local and international producers. Of course after we finished eating our treats I couldn’t help myself and went over for a little browse where I found a variety of interesting gluten free products that found their way into my basket.
Ingredient Tree have a number of interesting options for breakfast and I am hoping that I just caught them on an off day. If our dishes were executed better, both would have certainly been worth returning back for. Maybe those sell-out gluten free cakes will bring me back for a second time.Chompchomp dined at Ingredient Tree on her own budget. The rest of her budget was blown in fees in order to be able to catch the next flight out to Exmouth. Ingredient Tree 87a Herdsman Parade, Wembley WA 6014 | (08) 9287 1100 | www.ingredienttree.com | Facebook Price $$ (Meals $13-21)
There are many reasons why eating a raw diet can be both healthier for you, kinder to animals and help save our ailing planet but it does take a lot of commitment and time to prepare many of the dishes. Whilst I enjoy making everything from scratch I am also very time poor. I am greatly appreciative when I find more talented people out there to do the more laborious and technically challenging components of raw cooking. I was recently contacted by Chris from Raw by Chris to collaborate and create some raw dishes that are not just gluten free but also fructose friendly. She was generous enough to deliver me a bag of raw goodies containing an assortment of different raw foods; some ready to eat and others as core ingredients to utilise with my own raw food preparation. I was inspired to utilise each ingredient to its full potential and the first creation I made was this very addictive raw vanilla coconut pudding.
- 2 ½ cups young coconut meat (approx. 4 young coconuts)
- 1 cup of coconut water
- 1 tablespoon of organic vanilla extract
- Seeds scraped from ½ vanilla bean
- Dash sea salt
- 2 tablespoons Coconut butter from Raw by Chris
- Maple syrup to taste (I used 3 teaspoons) ** See note below
- Four Berries Super Food Jam from Raw by Chris for garnishing
- Mix coconut meat, coconut water, vanilla extract, vanilla bean seeds, salt and coconut butter in your OmniBlend or similar high-speed blender and blend until smooth. Add maple syrup (or agave) to taste.
- Serve with Four berries Super food jam or fresh berries.
Many of you may have twigged on that I’m a fan of raw food. Whilst I do not eat strictly raw I am always looking for ways to incorporate it more into my weekly diet at home. I am inspired by those take both veganism and raw food more seriously. Recently when I was out for breakfast at Harvest Espresso I tried a raw macaron made by Raw by Chris and fell in love on the spot.
A sugar free, dairy free, raw, living macaron! After devouring it eagerly I was prompted to contact Chris directly. I was interested to see if she wanted an help to formulate some fructose friendly raw sweets. Most raw food desserts are sweetened naturally with dried fruits which is a big no-no for us fructose malabsorbers. Imagine how happy I was not only was she enthusiastic about the concept, she also wanted me to be her guinea pig…..receive free raw food samples that are both gluten free and fructose friendly? How could I refuse such an offer?
Raw by Chris offer “Raw baskets” for purchase filled with a number of raw food goodies and delivered straight to your front door. The baskets cost $60. My basket of fructose friendly goodies contained the following:
● Coconut vanilla chia pudding with seasonal fresh fruit
● Dessert FM friendly cheesecake
● Four berries superfood jam
● Coconut butter
● Raw vegetable stock powder
● Bread crisps
● Marinated mushroom spread
I started eating my way through the ready-made food first before thinking more creatively how to devour the rest. The coconut vanilla chia pudding was a huge serve with enough in there for two greedy people or more modest servings for 3-4. Buried in the pudding were large chunks of fructose friendly fruits including orange and tart raspberries. There were subtle hints of spices and a gentle, natural tasting sweetness without being bland or flavourless. It was very filling.
The dessert was a fructose friendly raw cheesecake of which I had already been a tester for an earlier prototype. Incredibly it had an almost cheesy taste to it despite it being totally vegan. The berry cheese layer was thick and smooth with the pistachio nutty layer and textured coconut giving some alternate textures without overpowering the luscious cheesy taste.
I liked how there was a combination of dishes that are ready to eat in addition to items that encourage you to create your own masterpieces in the kitchen. The marinated mushroom spread was good enough to eat on its own but I resisted and smeared it generously onto the raw bread crisps. Paired with some fresh tomato, avocado, basil from the garden and a dash of sea salt these tasty snacks were snuffled up at record speed.
Before flying out for our holiday to Vietnam, I was dreaming of coconuts so the night before we flew out I made us different type of raw vanilla coconut pudding without using chia. I used the Raw by Chris Coconut Butter in addition to the Four Berries Superfood Jam which was made from a mix of strawberries, blueberries, raspberries, goji berries, chia seeds, banana and spices.
You can find the easy recipe for my raw vanilla coconut pudding here. Its gluten free, dairy free and fructose friendly. And it’s delicious.
Whilst I understand my opinion is a little biased as I’m already a fan of Chris’s work, I love how her raw bundle of goodies included a variety of sweet and savoury things, in addition to some useful items you can use in your own food preparations. The bundle makes a great gift but in all honesty if I get one again it won’t make it back out of my kitchen!Disclaimer: I received the Raw Basket from Raw by Chris for free. Despite all these raw delights costing me nothing I would happily have paid for them and look forward to checking out another different round of treats from Raw by Chris in the future. See her website for more or head over to her beautiful blog Tales of a Kitchen.
This year I am very excited to be chosen as the official blogger for the Coles Gluten Free Food & Healthy Living Expo in Perth. My journey into a gluten free lifestyle was one I wished happened earlier in my life. Right from early childhood I was plagued with severe skin disease and gastrointestinal problems. I saw multiple dermatologists and immunologists, lathered myself in steroid creams until my skin turned paper thin until finally in my early thirties my iron levels plummeted to dangerous levels and I was referred onto a gastroenterologist.
Despite the initial difficultly of converting to eating an exclusively gluten free diet, within weeks my energy levels improved, my brain became clearer, my gut deflated and became much happier but most obviously; my disfiguring skin disease all but vanished. No longer did I feel like I had to hide under a paper bag! In addition to having gluten intolerance I also suffer from fructose malabsorption along with some other family members of mine however fortunately my symptoms relating to this condition are comparatively mild.
This year the Coles Gluten Free Food & Healthy Living Expo is held on the 15th and 16th of March at the Perth Convention and Exhibition Centre. The weekend will be an action packed two days with over 50 companies on show; including both local and national businesses. There will be gluten free food available to buy as well as gluten free beer and wine.
Over the day there will be several seminars held on varied topics including coeliac disease diagnosis and treatment, FODMAPs and healthy eating for weight control.
There will also be some lively cooking sessions with ex-Masterchef finalists Michael Weldon and Courtney Roulston hitting the stage in addition to sessions with Laila Gampfer from Rawsome and Kim McCosker from “4 Ingredients” fame.
For your chance to WIN a free double pass to the Coles Gluten Free Food & Healthy Living Expo, share with us who your favourite exhibitor at the show will be and why in the comments section below then head over and like my Facebook page and sign up to receive my Chompchomp updates by email. Good luck!
Competition Terms and Conditions
● Competition is open to all Chompchomp readers who have an Australian postal address
● The winner will be chosen by myself and the Boy based on the most interesting and creative answer written in the comments section below in addition to liking my Chompchomp Facebook page and signing up for Chompchomp updates by email.
● Entries close 5.00pm Thursday 6th March 2014
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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