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Creamy truffle cauliflower soup - dairy free, gluten free, vegan

Posted by  | Categories: Blender Recipes, Degustation/Fine dining, Featured, Recipes, Southern Forests, Vegan, Vegetarian

Recovery from a disc injury can be a roller-coaster ride of good days and bad days. After an optimistic fortnight of steady improvement, I was faced with a horrid day of crippling pain and depression. I forced myself through the morning’s torture in the hope that it would ease as the day progressed but the short drive to work was enough to push me over the edge. I am normally an energetic and bubbly person and I hate that I’m reduced to a crumpled heap on the floor of our staff room. To add to the pain, I feel racked with the guilt of leaving my colleagues with all my work for the afternoon. I battled through a couple of consults before pathetically limping back to my car for the dreaded drive home. Pain has a way of warping your perspective on life and I can sense how short tempered and grumpy I am but with every moment hurting I cannot stop myself.

Upon arriving home I drugged and heat-packed the hell out of that wretched spine of mine before laying back in bed with a glass wine in hand. Before long I was smothered in cats and started to appreciate that tommorow would be a brand new day. With new-found gratitude I reminded myself to be thankful I still have many wonderful things in my life; I have my sanity, my internal health, a loving husband and two of the most handsome cats in the world.

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One of my treasured winter creature comforts in Perth is our locally grown fresh black truffles. I go absolutely bonkers for these little black fungi and our winter is filled with back to back truffle dinner events. This season has already kicked off and yet I’m in no good shape to sit down for a lazy degustation. So, in an act of kindness the Boy suggested that instead of going to the truffle, get the truffle brought to me. My first creation of the season is this luscious creamy truffle cauliflower soup. This is a vegan cauliflower soup that is also gluten free and dairy free, and rich in flavour and umami deliciousness.

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Creamy truffle cauliflower soup
Author: 
Recipe type: Dairy free, gluten free, vegan, fructose friendly
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 clove garlic
  • 30 grams Nuttelex or preferred dairy free, vegan spread
  • 1 tablespoon vegetable stock concentrate (from Thermomix EDC, if you are not using a Thermomix, use 1 stock cube. Ensure it is onion and gluten free)
  • 40 grams fresh shiitake mushrooms
  • 40 grams raw blanched almonds, soaked for 1-2 hours and drained
  • 250 grams cauliflower, roughly chopped
  • 200 grams potato, roughly chopped
  • 1 tablespoon savoury yeast
  • 600 grams filtered water, room temperature
  • 10-20 grams of fresh black truffle, depending on preference
  • salt and pepper to taste
For garnishing:
  • 100 grams cauliflower florets, broken into small florets
  • ½ tablespoon extra virgin olive oil
  • 1 tablespoon sliced almonds
  • 10 grams fresh black truffle
Instructions
Roasted cauliflower for garnishing
  1. Preheat oven to 200C.
  2. Toss 100 grams of small cauliflower florets in olive oil season with salt and pepper and roast in the oven for 20-25 mins until browned. Reserve for garnishing the soup
Creamy truffle cauliflower soup
  1. Place garlic clove in the mixing bowl and chop for 5 sec | Speed 5 MC. Scrape down the sides of the mixing bowl.
  2. Add 30 grams Nuttelex and saute for 2 mins | 100C | Speed 1.
  3. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast, water and salt and pepper to taste. Cook for 20 min | 100C | Speed 1. Put the simmer basket on top instead of the MC
  4. Blend for 1 minute | Speed 9, gradually increasing from Speed 1-9 until a smooth consistency is achieved.
  5. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Mix for 20 seconds | Speed 3.
  6. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle
For those without a Thermomix:
  1. Finely chop garlic clove. Saute with 30 grams Nuttelex in a medium sized saucepan on medium heat.
  2. Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast and water and bring to the boil. Simmer for 15-20 min or until vegetables are soft . Add salt and pepper to taste.
  3. Blend using a stick blender until a smooth consistency is achieved.
  4. Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Stir to mix through
  5. Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle

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Catering for all diets at CNR Kitchen, Northbridge Piazza

Posted by  | Categories: Featured, Food and Wine Festivals, Paleo, Perth, Raw Food, Restaurants, Vegan, Vegetarian

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.

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Tasting Plate $29.90 (GF, raw, vegan)

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.

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Tasting Plate $29.90 (GF, raw, vegan)

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.

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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!

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Raw nachos $29.90 (GF, raw, vegan)

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.

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Raw nachos $29.90 (GF, raw, vegan)

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.

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Eggplant lasagne $26 (GF, vegan)

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.

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Chilli chocolate slice ($3 each GF, raw, vegan)

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.

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Banana creamcake $8.90 (GF, raw, vegan)

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.

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Lemon raw slice ($3 each GF, raw, vegan)

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.

CNR Kitchen

Northbridge Piazza, 44 Lake Street, Northbridge WA 6003 | (08) 9228 8861 | cnr.net.au

CNR Kitchen on Urbanspoon

Going vegan for a week at Loving Hut, Victoria Park

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

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.

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Fresh berry smoothie ($7.90, GF)

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.

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Vegan patties with salad ($14, GF)

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.

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Gluten free quiche ($12 with salad)

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.

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Raw open salad sandwich ($12, GF)

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Raw open salad sandwich ($12, GF)

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.

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Gourmet mock meat pie ($6.50, not GF)

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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.

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Spinach cashew quiche with side salad (not the GF option, $11)

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.

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Raw macarons ($3.50 each)

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

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Raw Peppermint Slice (vegan, gluten free, fructose friendly, dairy free, TMX)

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

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.

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Raw Peppermint slice
Author: 
Recipe type: Vegan, gluten free, fructose friendly, dairy free
Prep time: 
Total time: 
 
Ingredients
Base layer
  • 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
Mint Layer
  • 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
Chocolate Layer
  • 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
Instructions
Base layer
  1. Line a 20cmx20cm baking dish with foil.
  2. Mix the almond meal, rice malt syrup, coconut, melted coconut oil, chia seeds, cocoa and vanilla.
  3. 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.
Mint Layer
  1. 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.
Chocolate Layer
  1. Gently warm coconut oil until it is melted and combine with maple syrup. Stir well.
  2. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
  3. Once set, remove from the tin and chop into little squares. Keep in a container in the fridge or freezer depending on preferences.

 

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Disclaimer: This is an original recipe created by Chompchomp for 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. 

Zucchini Noodles with Spicy Almond Sauce

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

Last year I ran a weekly series for six weeks inspired by the Meatless Monday movement. At that point in time the Boy wasn’t a vegetarian and I wanted to show him that this lifestyle change didn’t have to mean just  eating boring lettuce and tomato salads. Since then we have both changed a lot about our eating habits; eating mostly local produce, organic where we can and definitely with a much lower focus on meat.

I was recently approached by Belmont Forum to help them create a couple of recipe cards to put in their new Fresh Food Mall in the centre. After visiting the centre to check out what was on offer, I was impressed with the amount of gluten free and organic food available in their health food store and was inspired to recreate this zucchini noodle dish from my Meatless Monday series. It is so easy to make, surprisingly satisfying and full of nutrients.

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Cucumber & Zucchini Noodles with Spicy Almond Sauce
Author: 
Recipe type: Noodles, Pasta
Cuisine: Raw, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cucumber, peeled and spiralized
  • 1 zucchini, peeled and spiralized
Spicy almond sauce:
  • ¼ cup almond butter
  • 1 tbsp pure maple syrup
  • 1 tbsp tamari
  • 1 tbsp fresh lime juice
  • ¼ tsp red pepper flakes, or more to taste
  • pinch of sea salt
  • 3 tbsp water
Garnish:
  • ¼ cup puffed amarinth
  • 1 tbsp sliced almonds
  • 1 tbsp pumpkin seeds
  • 1 tbsp goji berries
  • pinch of sea salt
Instructions
  1. Peel the cucumber and zucchini and run them through a spiraliser (or julienne them if you prefer).
  2. Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
  3. To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
  4. To make the topper, combine all topper ingredients in a small bowl.
  5. To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of garnish. Serve immediately.

Recipe adapted from www.adashofcompassion.com

 

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Chompchomp was asked alongside fellow blogger Perth Munchkin to provide content to Belmont Forum for them to to create recipes cards for customer promoting the wide range of products available in their centre. She was provided with the ingredients for this dish free of change in return. 

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Creamy vegan mushroom sauce (gluten free, dairy free)

Posted by  | Categories: Featured, Perth, Recipes, Vegan, Vegetarian

Following a gluten free diet has become second nature to me. Ingesting just a tiny crumb of gluten has such a profound effect that there is simply no point me risking a reaction. Our whole household is gluten free to avoid any contamination and the Boy is more than happy to eat a gluten free diet with me.

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In contrast, my sensitivity to eating dairy products is not so black and white and I can tolerate small amounts. Being able to eat a little bit now and then leads me into a false sense of confidence as it isn’t something I have to avoid totally like gluten, I just try to minimise my intake. I have never been good at minimisation and generally prefer to take the all-or-nothing approach with most things in life, especially food. Progressive day to day carelessness in restricting my dairy intake is generally brought to a grinding halt after one of my hedonistic cheese binges. These joyous cheesy evenings always result in my skin becoming so inflamed and sore that I can barely stretch my fingers fully open. Consequently I have learnt to try to only eat dairy on special occasions.

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Being a massive lover of mushrooms, one of my favourite types of pasta sauces to prepare at home is a thick creamy mushroom sauce. I use as many different types of mushrooms as possible and add in some fresh herbs from the garden.  It doesn’t take me forever to prepare and is packed full of all the amazing nutrition that mushrooms provide.

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I decided to try to create the creamy goodness of a classic mushroom sauce but without all the lashings of dairy cream. I wanted to make it more allergy friendly and was curious to know if a vegan mushroom sauce could live up to its traditional dairy counterpart.

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I recommend that you try to get the freshest mushrooms possible to maximise flavour and get as many types of mushrooms as you can. I got these beauties from the new fresh food section at Belmont Forum. They have an impressive multitude of different mushrooms varieties including enoki, oyster, shiitake, shimeji, button, and Swiss brown.

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Creamy vegan mushroom sauce (gluten free, dairy free, fructose friendly)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 450 grams mixed mushrooms roughly chopped (e.g. Swiss brown, Portobello, button, shiitake, oyster, enoki)
  • 1 tablespoon of fresh sage
  • ½ cup dry white wine
  • 1 cup of unsweetened almond milk
  • 1 clove garlic
  • Olive oil
  • Fresh herbs (thyme, basil) to garnish
  • 350 gm gluten free pasta
Instructions
  1. Cook gluten free pasta according to the directions on the packet.
  2. Cook garlic in olive oil in a deep fry pan over medium heat until the garlic just starts to brown.
  3. Add all the mushrooms (except for the enoki mushrooms) and the wine and cook until the liquid is released from the mushrooms.
  4. Stir in sage and enoki mushrooms.
  5. Add milk and cook stirring until thickened
  6. Add salt and pepper to taste and garnish with some fresh herbs.

Disclaimer: Chompchomp was initially inspired to create this creamy vegan mushroom sauce from her participation in Mushroom Mania. About the time she was thinking of writing the post, she was approached by Belmont Forum to help develop a handful of recipes to promote their new fresh food section. Being a Farmer’s Market girl, she was initially sceptical about this proposition but after looking through the stores she was pleased to see that the majority of fresh produce in the Family Fresh store was grown in Australia and that there was a health food store with an excellent range of gluten free products too. Consequently she agreed to develop the recipes and all ingredients were provided at no charge.

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Gluten free truffled vegan mac and cheese

Posted by  | Categories: Blender Recipes, Featured, Recipes, Vegetarian

I realise everyone has their sad story to tell at some point in their life but I have to be honest with you, this past fortnight has been really tough going for me. One of my friends was tragically killed in a horrific car accident at the tender age of 27 years. She was a head strong and outspoken girl, much like myself at times with a heart of gold. She was also a fervent lover of animals and we totally connected on these two levels. She cared for her fur-kids with the utmost level of love and attention and her death left many of us feeling numb in disbelief. It wasn’t until her funeral that it finally sunk in for many of us, we would never see her smiling face again. As I watched my dear friends pluck up their courage to give their eulogies before hundreds of mourners, it was as touching as it was heartbreaking.

In a desperate attempt to soothe my grieving soul, I was inspired to create a comforting dish that I have lusted after for weeks; truffled mac and cheese. After all my dairy indulgences at the Truffle Kerfuffle food festival I needed to make a version of this homely food without punishing my immune system. And here it is; my gluten free truffled vegan mac and cheese.

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You will be surprised at the level of cheesy flavour this dish imparts. The Boy is lucky enough to be blessed with no food intolerances and the concept of a vegan mac and cheese sounded like total gobbledegook to him. Despite his apprehension that I wouldn’t be able to prepare him something worth eating, he managed to devour not just his own serve but wolfed down the extra bowl that I prepared for the following night’s dinner.

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For my pasta I used some Barilla gluten free elbows that the lovely people at Barilla sent to me to try a few months back. For those of you who have tried gluten free pasta before, you will appreciate that achieving an al-dente texture is not that easy and many brands will go from chewy and hard to literally falling part in the space of a few seconds. The Barilla pasta cooked to a beautiful texture and I honestly think you could serve it up without telling anyone it’s gluten free and no one would know.

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I finished off this dish with a combination of truffle oil and grated fresh Manjimup black truffles. When it is not truffle season, you can opt for using just truffle oil. Keep your left over fresh truffle in a sealed container of uncooked rice to allow the truffle aroma to impart into the rice.

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Gluten free truffled vegan mac and cheese
Author: 
Recipe type: Pasta
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Packet Barilla gluten free pasta elbows
  • ¾ cup raw pine nuts
  • 1&3/4 cup unsweetened almond milk
  • ¼ cup of grapeseed oil
  • 1.5 tablespoons gluten free corn flour/starch
  • ¼ cup of nutritional yeast
  • 1 tablespoon of white or rice miso
  • 1 tablespoon lemon juice
  • ¼-1/2 teaspoon salt (to taste)
  • 1 tablespoon of thyme
  • Truffle oil and fresh black truffle for garnishing
Instructions
  1. Preheat oven to 180C
  2. Soak pine nuts in water for 2-3 hours or overnight. Drain and add to blender. Blend until crumbly.
  3. In a heavy saucepan, combine almond milk, oil and corn flour and stir until cornflour dissolved. Bring to simmer over high heat. Once cornflour totally dissolved add mixture to blender. (Note make sure you check your blender is heat-resistant. I use my Omniblend blender which is resistant to very high temperatures).
  4. Add nutritional yeast, miso, lemon juice, ½ tablespoon of thyme and salt into blender and blend on high until smooth.
  5. Meanwhile cook pasta elbows as per packet directions. Drain pasta.
  6. Place cooked pasta in ovenproof bowls and top with blended sauce mixture.
  7. Cook in the preheated oven for 15-25 minutes or until top becomes crunchy and slightly browned.
  8. Remove from oven and drizzle with generous amounts of truffle oil. Shave fresh truffle if available lavishly over the top.
  9. Enjoy while it’s hot!

This is an original recipe by Chompchomp

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Chompchomp received free samples of Barilla gluten free pasta to try without any obligation to develop a recipe or give a favourable review. Regrettably they didn’t include a free truffle to sample as well. The black truffle she used in this recipe was given as part of attending the Hunt and Harvest dinner at the Truffle Kerfuffle festival in Manjimup.
For any future companies that wish for Chompchomp to sample their product, please be advised that she is happy to accept any samples of fresh black truffles that they may want her expert opinion on. This will include samples of truffle butter, truffle cheese and any other gluten free truffle product.
 

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Perth International Vegetarian and Vegan Food Fair 2014

Posted by  | Categories: Chinese, Events, Featured, Food and Wine Festivals, Malaysian, Perth, Thai, Vegetarian

This afternoon marked the inaugural AHA International Great Waiters Race held over in Claisebrook Cove, East Perth. As part of my official Eat Drink Perth reporting duties I planned to attend this event knowing there would be a number of gluten free options for me to enjoy in the Gourmet Food Village. I took it for granted that the Boy would feel the same way and was quite disappointed when my attempts to convince him to join me failed miserably. It was raining, he had study to do and apparently the idea simply did not appeal to him. As I resigned myself to attend alone, he suggested that we go somewhere local instead and check out the International Vegetarian and Vegan Food Fair at the South Perth Community Centre. I couldn’t find a lot about this food fair on the internet so being curious I obliged to his wish.

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Tofu rolls (not GF)

Whilst I would never called myself a strict vegetarian, I do eat a predominantly vegetarian diet. I would only really eat meat once or twice a week and it tends to be more of a garnish to the meal than the central point of it. The Boy on the other hand will go out of his way to avoid eating meat and is much more compliant with his vegetarianism than I.

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Making papaya salad (GF)

The International Vegetarian and Vegan Food Fair is into its tenth year and they are moving to holding the annual event twice yearly as it has become very popular. The Fair is run by the Dao Ji Association of Perth in order to raise funds for their not for profit organisation. There is a very family friendly vibe with most stall holders very obliging to help work out what is gluten free. There were a wide variety of Malaysian, Thai, Vietnamese, Indonesian and Chinese dishes to try.

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Taro sweet potato rolls (6 for $5, GF)

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Pan fried taro cake (without sauce) ($1, GF)

All the stall holders had a full list of ingredients on display which made it easy to narrow down which dishes to ask further details with respect to their gluten free status. Most of the mock meats contained gluten however some stall holders used a tofu based product instead. One of my favourite starters were the highly addictive taro and sweet potato rolls. The rice noodle netting was so super crunchy that it was hard to eat without making a lot of noise. Inside the rolls soft, subtly sweet mashed taro and sweet potato felt lusciously smooth and silky in texture.

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“Fish” balls made from mock fish (not GF)

The Boy had free rein to try whatever he liked as obviously all the dishes were vegetarian and in fact the vast majority of them were also vegan. He really enjoyed the mock fish balls which had a strong, salty flavour. He also tried the “pork” crackling which was made using wheat flour however he didn’t think these were nearly as tasty as his fish balls.

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Vegan “pork” crackling

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Nasi lemak ($7, GF)

For my main dish I chose the nasi lemek, a beautifully fragrant rice dish made with coconut milk and pandan leaves. The rice accompanied a richly flavoured curry made from coconut milk, galangal, potato, carrot, tofu based mock chicken, chilli and lemongrass. Some fresh cucumber, fried peanuts and tofu skin were served on the side. It was a substantially filling dish and left me feeling pleasantly content.

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Green curry with mock chicken (not GF)

The Boy ordered the Thai green curry which was made using mock chicken. His dish wasn’t gluten free so I sadly didn’t not get to try any of it however he did comment that my curry tasted much better than his. What a nice change that makes, the gluten free dish tastes better than the normal option!

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Khanon Baa Bin (fried coconut cake, GF)

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Thai layer cake ($6, GF)

I couldn’t walk past the Thai sweets stall without buying some layer cake or as it is known in Thai, khanom chan. This dessert was the highlight of the night markets in Thailand as I always knew that they would be gluten free. They have a gelatinous sticky texture with a lovely coconut taste. I planned to take my serve home but ended up eating them all while the Boy wandered off looking for his dessert choice.

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Banana berry chocolate crepe (not GF)

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Ice kachang ($5, not GF)

He settled on the vegan equivalent of ice cream; ice kachang. For those of you who haven’t travelled in South-east Asia chances are you may not have tried this super sweet dessert. Firstly, a variety of beans, sweet corn, bread and jelly is served and then this is topped with super fine ice shavings. The ice is then drizzled with brightly coloured flavour syrups and condensed milk.

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Ice kachang ($5, not GF)

The ice particles are so small that they dissolve on contact with your tongue releasing all the flavours of the syrup. I wasn’t sure if this would be the Boy’s kind of thing but he happily polished off the lot which indicates to me it was a winner.

I cannot believe this fabulous day out has been happening in Perth for a decade and I had no idea of its existence. We had a great day out and I have no regrets missing out on my original plan of attending the Waiters Race. It is an event for all food lovers regardless of whether you are a strict vegan, vegetarian or you are just someone who realises that there are huge environmental, ethical and health benefits if you eat less meat in your diet.

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International Vegetarian and Vegan Food Fair 2014
South Perth Community Centre, Corner of Sandgate Street & South Terrace, South Perth
Next Food Fair is on the 16th November 2014

Gluten Free Guide to the Perth Food Truck Rumble

Posted by  | Categories: Attractions, Burgers & Snags, Events, Fast Food, Featured, Food and Wine Festivals, Perth

This event has now passed. My Photo Album from the Day can be found on my Facebook Page.

This Sunday it all kicks off at the Perth Cultural Centre for our inaugural Perth Food Truck Rumble. The food truck revolution has taken off in our city bringing street food from around the world and into our hungry hands. You will be surprised at the incredible number and variety of food trucks we have operating around Perth. At the Food Truck Rumble you will be able to experience street food from countries such as Brazil, Spain, France, Mexico, Italy and more. There will be Asian fusion trucks and even a few dessert trucks with sweet treats such as cupcakes, popsicles and most importantly macarons!

There will be 17 food trucks there on the day so to make life a little easier Perth Food Truck Rumble’s organiser Ai-Ling has kindly helped me compile a list of gluten free friendly and vegetarian trucks so you can arrive at this busy event ready and prepared!

I am gob smacked at the amount of gluten free food options these food trucks can provide and I guarantee that I’ll be so full by the end of the day I will be barely able to walk! I have tried to divide the options into the semblance of a three course meal so you can fit it all in!

My gluten free food truck degustation for this Sunday:

To start:

Comida Do Sul Brazilian Food truck will be serving Prato Feito, a famous Brazilian dish with picanha grill (beef steak), farofa (crushed, roasted Brazilian yam), black beans, rice, mandioca frita (fried cassava), vinaigrette and kale. The steak can be omitted to make this dish vegetarian. Their fries are also gluten free.

Both Mexican trucks Lil Tortilla Boi and Mojito Cantina will have a number of GF options. I cannot wait to try Mojito’s gluten free chilli dog nachos paired with sweet potato spicy wedges. (I was informed on the day that these were not gluten free despite receiving advice pre-event that they were.) 

I plan to wash this all down with some gluten free raw juice from The Juicist.

For those that are vegetarian but not gluten free; you also have the option of The Merrywell Food Truck who will be serving mac and cheese bites or head over to Franklin Foodies for their vegetarian Philly rolls stuffed with Italian marinated field mushrooms, bell peppers and melted cheese. Finally you cannot miss out on some vegetarian Jumplings, a taste sensation that has hit near cult status in Perth. Sadly the truck’s owner Roy is yet to perfect a gluten free version of Jumpling pastry which has been a work in progress for some time.

For a mid-afternoon interlude:

While I allow my stomach to make room for more, I am going to head over to Cocktail Gastronomy’s Molecular pop-up bar where their team will be conjuring up some magical cocktails including their signature liquid nitrogen espresso martinis, Bunsen burner torched lemon meringue pie and sous vide lychee mojitos.

For mains:

After allowing some time for digesting, I plan to move onto something more substantial however I am yet to decide as there are a couple of great GF options. Both Little Caesar’s and Vince’s Mobile Wood Fire Pizza will have gluten free and vegetarian pizzas and if you are more of a burger-buff Hey Pesto can do both gluten free and vegetarian burgers. If you prefer to dine on something more healthy The Wagon will be churning out some scrumptious sounding vegetarian, vegan and gluten free meals such as coriander chickpea tomato curry, Thai glass noodle salad and even some raw, vegan, chocolate fudge brownies!

To finish:

By the end of the day my belly will be close to exploding point therefore I am going to have to select my dessert carefully. Should I try one of Delish Ice’s creatively flavoured popsicles or will the Boy’s ice cream addiction land me at Miss Tartufo for some gelato? Or will I predictably end my night with a mac attack and buy myself vast numbers of macarons from Miam Miam?

Please be aware that this is a guide only and if you have a high level of gluten intolerance then always check with the vendors prior to purchasing. Due to working in the small confined spaces of a food truck, some vendors may not be able to guarantee that there is no cross contamination with gluten. 
Perth Food Truck Rumble will be held on Sunday 13th April 2014 as part of Eat Drink Perth at the Perth Cultural Centre off William Street in Northbridge from 11 am to 8 pm. Entry is free and food will range from $5-$15 per dish.
 
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Addendum: My Photo Album from the Day can be found on my Facebook Page 
 
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Raw vanilla coconut pudding

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

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.

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Raw vanilla coconut pudding | Gluten Free | Fructose Friendly
Author: 
Recipe type: Raw Vanilla Coconut Pudding
Cuisine: Raw food, Dessert
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Serve with Four berries Super food jam or fresh berries.
Notes
** whilst maple syrup is not strictly raw is it fructose friendly and is often included in raw food dishes. To be strictly raw you can replace with agave however this is high in fructose)
 
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Disclaimer: I received free samples of Coconut Butter and Four Berries Super Food Jam from Raw by Chris. The fact some of the ingredients were free in no way affected how delicious it was! This recipe was adapted from the book Living Raw Food by Sarma Melngailis (2009) 
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Lunch with the In-Laws at Taylor’s Art and Coffee House, Swan Valley

Posted by  | Categories: Breakfast/Brunch, Featured, Perth, Restaurants, Swan Valley

I am fortunate enough to work on the doorstep of the Swan Valley.  This means that it is relatively easy to have some office meetings out and about and over the years we have developed a few favourites. Taylor’s Art and Coffee House has been one of those locations mainly due to their excellent coffee and interesting range of gluten free cakes. Their coffee is sourced from a small local company called Dark Star who roast their own imported beans on site in Northbridge. It is a full flavoured coffee that is perfect for an espresso or short mac, just how I like it.

Choosing a venue to celebrate my mother-in-law’s birthday was left up to me and with some winter sunshine on the forecast I suggested a trip to the valley. The Boy’s family appreciate eating big hearty meals in a casual relaxed dining atmosphere so I knew Taylor’s Art and Coffee House would fit the bill perfectly. No pretension or tiny plates of food.

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Daily specials

Having never been here before on a weekend I was surprised to see the place was packed inside and out. Although the winter sun was shining brightly there was little warmth coming from its golden rays so we made ourselves comfortable inside under the heaters.

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Cream of corn soup

There were a few winter coughs and snuffles around the table so we all treated ourselves to a bowl of hot soup of the day to warm our bellies and sooth our throats.  Unfortunately a few of the bowls that were brought to our table were lukewarm and had to be sent back to the kitchen to be reheated. The smooth and creamy corn soup provided excellent value at just $9 for a small bowl however I did think the one thin slice of accompanying gluten free bread was a bit on the stingy side. On previous occasions I have received a couple of slices with my soup, I’m not sure if they were on bread rations that day and were running out?

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Frittata

For my main I ordered the vegetarian frittata made with eggplant, fire roasted capsicum, basil, spinach and feta. It came with a massive side serve of salad containing sweet potato, pine nuts and fresh greens. The serving size was enormous and I starting wishing I didn’t order the soup as well. I guess I didn’t really need that extra piece of toast with my soup after all! The frittata could have done with a touch more seasoning and was very slightly burnt on the bottom. The huge salad was very filling even for my over-sized stomach and it was a struggle to finish it. Once again I felt this was value for money.

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Veggie burger

The Boy ordered the vegan burger. It contained a falafel patty with cashew cheese, beetroot relish and fire roasted capsicum. He was very disappointed with his choice and barely ate any of it. He said the bread was too hard and tasted almost stale; the burger patty was very soft and crumbled apart too easily and the relish was far too spicy for his liking. What a shame because it looked really tasty.

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Savoury tart with home-made pastry

My mother in law ordered the mushroom tart with caramelised garlic, chevre and salmon. I didn’t really get a lot of adjectives from her describing its taste but I do know she enjoyed it and had no complaints.

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Chermoula Chicken salad

My sister-in-law ordered the chermoula chicken salad.  I have had this salad on a couple of occasions and once again the serving size is more than ample and will leave you contentedly full. Pieces of chermoula marinated chicken were served with a high mound of roasted sweet potato, beetroot, chickpeas, spinach, spiced yoghurt and a garlic walnut crumble. The flavours all work nicely together with a lovely balance of textures and a slight spicy kick.

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Apple berry cake

One of the main reasons I came back to Taylor’s was that I knew they had a few gluten free options for dessert.  However by the time I had eaten my soup, my huge plate of salad and my frittata I was bursting at the seams.  When we were ordering our lunch earlier I spied a pile of rich cubes of gluten free chocolate brownies in the cake cabinet and was sure that between the Boy and I we could polish one off. Unbeknownst to me my young nephew had also decided that HE wanted a brownie too. When we returned back to the counter to order our coffee and cakes, the mound of brownies had been reduced to a mere single square! I figured that must be a signal to me to stop being greedy and let him order it for himself, not without stealing a few mouthfuls though! It was moist and very chocolatey, there would have been no way I could have eaten one to myself after all the food I had already chowed down.

I still haven’t quite made up my mind about Taylor’s Art and Coffee House; whilst their coffees and cakes are worth a visit the execution in the kitchen didn’t seem to handle the busyness of weekend brunch. I haven’t had such problems during my mid-week visits and I can assure you I will still return.

Taylor’s Art and Coffee House
510 Great Northern Highway, Middle Swan 6056 | 0447 441 223 | http://www.taylorscafe.com.au/
 
Price:                     $$          
Food:                    2.5/5 (awesome coffee & cakes but lukewarm soup and inedible vegan burger)
Service:                3/5 (slow service but friendly enough, the barista is a character who shows passion & enthusiasm)
Ambience:          3/5 (quaint, relaxed country feel)
Drinks:                  4/5 (the coffee won me over)
Total:                     12.5/20 

 Taylors Art & Coffee House 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.

"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 soup” "sweet green smoothie" "mesquite" "Organic Cacao" "Organic Mesquite" "super foods" "raw sweet potato mash" "raw vegetable medley"

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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!

  "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”

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.

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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”

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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.
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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!

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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!

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Not all smoothies are green! Pineapple Beet smoothie

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

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

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OmniBlend blender

The OmniBlend V Low Down:

● Price:

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

● Motor:

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

● Blades:

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

● Blending:

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

● Cleaning :

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

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

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

● Noise:

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

Noise level = 83.8 dB

● Programs:

It has timed, cycled and repeatable blending programs.

● The Jug: 

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

● Intelligent Overload Protection:

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

● Recipes: 

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

● Warranty:

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

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How does the OmniBlend size up to its competitors?

Froothie Optimum 9200:

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

Vitamix:

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

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

Breville BJB840 Juice & Blend

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

Amazon: Breville BJB840XL Dual-Purpose Juice and Blend

Thermomix TM 31

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

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

Tropical Green Smoothie (Week One)

Curried Raw Butternut Pumpkin Soup (Week One)

Pineapple Beet Smoothie (Week Two)

Thai Chilli Coconut Zucchini Noodles (Week Two)

Pineapple Kale Coconut Smoothie (Week Three)

Creamy Garden Chowder (Week Three)

Savoury Green Smoothie (Week Four)

Fruit & Cinnamon Chia Pudding (Week Four)

Raw Red Capsicum soup recipe (Week Five)

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

Sweet Treat Smoothie (Week Six)

Holiday Medley and Sweet Potato Mash (Week Six)

 

Chompchomp received an Omniblend V blender complimentary in return for writing this review. For more information head to www.omniblendaustralia.com.au.  
 
Six months after the publishing of this review Omniblend Australia contacted me with an offer to provide my readers with a discount when purchasing their new Omniblend blender.  Using the coupon code below you can buy the Omniblend at a discounted price.
 Omniblend Advert 480x480

The Raw Kitchen, Fremantle

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

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

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

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

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

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

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

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

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

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

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

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

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

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