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The Creatives Autumn Table for Eat Drink Perth

Posted by  | Categories: Featured, Food and Wine Festivals, Modern Australian, Perth

The Creatives is a new networking platform in Perth launched by Stacey Clark Stylist early last year and this vibrant team have been responsible for running a number of workshops in addition to hosting stunning sell-out long table dinners. Their gorgeous boutique dinners work on following the seasons and focus on showcasing local produce and wine in a wonderfully relaxed and positive atmosphere.

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Each dinner has been held in a beautiful space in Perth and it is no surprise that tickets come in high demand. As part of the Eat Drink Perth festival this year, The Creatives held their Autumn Table dinner in the City in the historic Moana Chambers building.

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It is an impressive space with a stunning jarrah staircase with wrought iron balustrades leading into a wide open plan area with massively high ornate ceilings. Our long table was set out on the balcony overlooking Hay Street Mall, with an aptly timed cool autumn breeze.

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We started off our evening with some pre-dinner drinks by Whipper Snapper Distillery. I found the lime and ginger moonshine cocktails gorgeously refreshing such that I probably went a little too hard too fast and had to pace myself afterwards. Old habits seem to die hard!

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The night had such a friendly vibe with a distinct lack of the pretention and elitism that I can sometimes see at such events. Guests were there with open hearts and minds with strangers being treated like dear friends. As we mingled amongst ourselves, the lovely team from Stacey Clark Stylist handed around some scrumptious nibbles provided by Kent Street Deli.

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Prosciutto & zucchini pies with feta (GF)

My favourite was the prosciutto & zucchini pies with feta. They were obviously a hit with the Boy too as I’m sure I saw him gobble a number before turning to me with wide eyes and nodding “These are really good!”

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Beetroot, goats curd and honeycomb with spinach & walnut toast (Not GF)

Our second rounds of starters were spinach and walnut toasts with smears of creamy goats curd and topped with beetroot and a sprinkling of honeycomb.

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Beetroot, goats curd and honeycomb with spinach & walnut toast (GF version)

I was so appreciative that the chef made some separate gluten free versions of these using some toasted gluten free multigrain bread. I love it when I don’t miss out!

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Following with the casual feel for the evening, our mains were served in a shared manner giving the feeling you were actually at a family get together rather than a ticketed event. I wished I wasn’t working the following morning otherwise I could have easily drank the night away with our friends new and old.

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Bridgetown lamb (GF)

For mains there were a couple of meats and a couple of vegetarian options. The Bridgetown lamb was wrapped around chorizo and roasted to a gorgeous ruby red. The meat was beautifully tender and moist.

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Rack on black with babaganoush & lavender jus (GF)

The ribs were a particular hit amongst the meat eaters and as I glance down our table I was impressed to see most guests had a significant sized pile of bare bones of each of their plates. Good company, a light autumn breeze and simple but delicious food is enough to ramp up anyone’s appetite.

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Zucchini noodle, tomato and olive salad (GF)

Whilst I did enjoy the meats, it isn’t something I eat much off these days and I’m happy to enjoy a small serve accompanied by a much larger serve of something more plant based.

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The zucchini noodles filled this green need for me and were literally dripping in flavour with pesto, tomatoes and olives. I make a mean version of zucchini noodles at home which is hard to beat but I will humbly say these noodles came damn close.

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Cassis poached pears, honeycomb and ginger crisp

Desserts were provided to us by Sugar and Nice and consisted of a collection of autumn tarts, pies and other delights. Focusing on seasonal fruits not all were fructose friendly, but in the love of the moment I swallowed a couple of glucose tablets and joined in the fun.

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Fig pistachio frangipane tart (not GF)

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Carrot cake Pavlova with candied heirloom carrots (GF)

The carrot cake Pavlova was the eye-catcher of the evening with candied heirloom carrots and a hint of spice in the gooey meringue centre. It was hard to participate shamelessly in the crooning and gushing over this beauty as it was brought to the table.

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Apple ribbon, hazelnut tart and butter milk caramel (GF)

The apple ribbon hazelnut tart was gluten free and yet it had a crust that would fool any Coeliac;  it was buttery, firm and far from crumbly. Having had many an argument with gluten free shortcrust pastry over the years, I admired the perfect execution and had to stop myself going back for seconds so I could save room for the rice pudding.

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I consoled myself with a single serving of apple tart by drizzling my slice with generous lashing of thick buttermilk caramel.

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Coconut creamed rice pudding, cardamom and blood plum (GF)

The final dessert was a creamy rice pudding made with coconut milk, cardamom and dark coloured blood plums. If I had the room I would have eaten the whole bowl but sadly I had to accept that all good things come to an end. More to the point, one person can only eat so much.

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The dinner had been more than adequately catered and at the end of the evening as guests were leaving we each received a little doggy bag of left over morsels to enjoy the next day. I was once again reminded how warm and welcoming it was, just like a family gathering.

I love secret pop-up dinners and have been an obsessed follower of WA-based Fervor for a number of years. Having attended my first Creatives long table dinner, I can now happily say I have another crew to stalk on social media and I look forward to trying to secure tickets to the next Creatives event.

Disclaimer: Chompchomp is one of the official bloggers for Eat Drink Perth this year however she chose to purchase her tickets to The Creatives Dinner at her own expense. It was worth every cent 😉

The Creatives by Stacey Clark Stylist | Facebook | Twitter

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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Morries Anytime, Margaret River

Posted by  | Categories: Bars, Featured, Margaret River, Regional WA, Restaurants, Tapas Bar, Travel, Wine Bar

We really have to consider ourselves lucky living here in Perth. Not only do we have the Swan Valley, a fabulous wine region only half an hour’s drive from the CBD, but for those willing to do a weekender trip we also have Margaret River. In November every year this relaxed little town becomes a buzz with life for the three day food festival; Gourmet Escape. Last year the Boy and I attended in full feasting force visiting the Gourmet Village on both days in addition to attending a few fabulous satellite events. We ate uncontrollably all weekend long and our repeated episodes of over-indulgence stretched our stomachs to near-bursting capacity. After just a few hours of not eating, our saggy baggy internal gizzards would start to gurgle and unbelievably we would get hungry again. On our last night before returning to Perth, we rolled our giant sized bodies down to the main strip to find ourselves more food. Our noses lead us to Morries Anytime.

"Tart gin cooler" "gin cooler" "Tanqueray gin" "grapefruit" "Peychauds bitters" "tonic" "fresh basil" "Green guy" "mocktail" "Green tea" "cucumber" "rosemary" "lime" "herbaceous" "refreshment" "Perth Restaurant Reviews" "Perth food blog" "Perth restaurants" "Perth gluten free" "Perth fructose friendly" "Perth food reviews" "restaurants perth" "food blog" "Chompchomp" "food photos" "gluten free" "fructose friendly" "gluten free cooking" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose malabsorption" "raw food cooking" "Margaret River" "Margaret River food reviews" "Margaret River reviews" "Margaret River valley" "local produce" "winery region" "Margaret River winery reviews" "Margaret River restaurant reviews" "West Australian wineries" "West Australian Wines" "Vegetarian" "Gourmet Escape" "Gourmet Village" "Leeuwin Estate" "Food festival" "Wine festival" "Margaret River festival" "Voyager Estate" "Morries" "morries Anytime" "Margaret River gluten free" "Margaret River vegan" "Margaret River vegetarian" "Margaret River cocktails" "Margaret River bar"

Green guy mocktail (left) & Tart Gin Cooler (right, $16)

I started off with looking at Morries Anytime’s cocktail menu. Their mixologist Billy Phillips was recently awarded “highly commended” for the Mixologist Award in the 2013 AHA Awards. Earlier that day at the Food for Thought sessions at Voyager Estate I had thoroughly enjoyed his Billy’s Punch and now I was keen to try more of his beverages. It had been quite a hot day and I needed something non-alcohol to start. This being quite a rarity for me I was thrilled to see a variety of interesting mocktails available. I chose the Green Guy; a jar of cold Green tea with added cucumber, rosemary and lime. I gulped it down eagerly and felt its icy freshness hit the back of my palate and slowly cool me down from the inside. My second drink was a Tart Gin Cooler. It contained a long pour of Tanqueray gin split with a freshly squeezed grapefruit and topped with a splash of Peychauds bitters tonic & fresh basil. It was as strong as rocket fuel and made up for my earlier sobriety.

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Treacle cured salmon, grilled fennel and pear salad, orange vinaigrette (GF, $14.50)

Morrie’s menu facilitates shared style dining which suited us fine as we just wanted to pick and nibble the night away together. Our first choice was the treacle cured salmon. Melt-in-your-mouth thin slices of brightly coloured salmon had just a delicate hint of caramel sweetness. It was coupled alongside a grilled fennel and pear salad with orange vinaigrette.

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Fresh oysters, cucumber and gin sorbet (GF, $4 each)

For nearly a whole year previously the Boy refused to eat oysters after eating a bad one and I’m so relieved that he has finally put those memories behind him and got back in the oyster saddle. Morries oysters came with a perfect sized dollop of gin and cucumber sorbet. We necked back these fresh, slurpalicious beauties much quicker than we really should have. Gluttony dies hard.

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Fresh prawn meat salad, baby cos lettuce, sweet corn, radish, lemon dressing (GF, $11.50)

Relishing in the freshness of the seafood we ordered the fresh prawn meat salad served with crispy baby cos lettuce, sweet corn, radish and a thick lemon dressing. After eating quite a lot of heavy food all day these dishes sat so light in our overextended stomachs. The only problem was we kept ordering more.

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Black Angus porterhouse steak, pressed potato terrine, asparagus, vine ripened tomatoes, horseradish creme fraiche (GF, $33)

For the days preceding our trip I was convinced that my iron level were plummeting again as that familiar tiredness, cold chills and achiness had started to return. Whilst I don’t eat red meat often, when my body craves it I listen and consequently ordered myself the porterhouse steak.

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Black Angus porterhouse steak, pressed potato terrine, asparagus, vine ripened tomatoes, horseradish creme fraiche (GF, $33)

The steak was served with a luscious scoop of horseradish crème fraiche on a creamy potato terrine with asparagus and vine ripened tomatoes. That’s my dose of iron for the day, check. As a backup, I wrote myself a reminder in my calendar to take more iron tablets in the following week.

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Roasted baby beets, pine nuts, chickpeas, feta and rocket salad, balsamic dressing (GF, $8.50)

The Boy has also recognised my need for iron as I’m normally a very energetic person and the iron deficiency version of me becomes very quiet and sleepy. Thankfully he kept his lectures on the need to eat a plant based diet to himself that evening and ordered himself the raw zucchini pasta and a rocket salad.

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Zucchini pasta, zucchini ribbons, creamy nut truffle sauce, peas, parsley, chives, 100% raw (GF, $14)

Each “pasta” ribbon was long and spaghetti-like just how we both like it and I quickly nabbed a big forkful before he could fight me off. The zucchini was coated liberally in a creamy nut truffle sauce and mixed in with fresh raw peas and herbs. My inner truffle addict relished in that wondrous unique flavour.

Morries Anytime is a must on your next visit to Margaret River. They have options to suit all dietary requirements including gluten free, vegetarian and vegan dishes. I was really keen to return to try their breakfast menu on the next day but we ran out of time and had to get back to Perth for work. Morries have placed as finalists in both the AHA Awards and the Gold Plate Awards in 2013 and scored an appearance in the latest West Australian Good Food Guide. And rightfully so, we will definitely make a repeat visit next time we are down south.

Morries Anytime
Shop 2, 149 Bussell Highway, Margaret River WA 6285 | (08) 9758 8280 | www.morries.com.au
  
Price:                     $$$ (Tapas $7-15, Mains $32-38)
Food:                    3.8/5 (right on the money with share dishes, local ingredients)
Service:                3.8/5 (relaxed and casual, no pretension)
Ambience:          3.2/5 (dark and moody at night, hard for food photography!)
Drinks:                  4/5 (go for the rocket fuelled cocktails)
Total:                     15.2/20

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

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

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

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

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

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Crispy parsnip chips ($6)

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

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

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Beetroot gnocchi ($12)

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

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Vegan nachos ($20)

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

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

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

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

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

"Oregano Verdi" "Parmesan Squares" "gluten free pizza" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free cooking" "raw food cooking" "Perth gluten free" "Perth fructose friendly" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose friendly" "Mount Lawley gluten free" "Green smoothie" "Highgate gluten free" "Vegetarian Perth" "Vegetarian restaurants perth" "Solomons cafe" "Beaufort Street" "Mount lawley" "highgate" "raw pasta" "raw noodles" "Crust pizza" "Crust Gourmet pizza" "Crust Mount Lawley" "Crust gluten free" "Perth free wifi"

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

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

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Crust Szechuan Chilli Prawn on gluten free ($22)

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

"Black Forest Crumble" "dessert pizza" "custard" "mud cake" "black cherries" "baked crumble" "berry coulis" "icing sugar" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "gluten free cooking" "raw food cooking" "Perth gluten free" "Perth fructose friendly" "gluten free recipes" "fructose friendly recipes" "gluten free raw food" "fructose friendly raw food" "Fructose friendly" "Mount Lawley gluten free" "Green smoothie" "Highgate gluten free" "Vegetarian Perth" "Vegetarian restaurants perth" "Solomons cafe" "Beaufort Street" "Mount lawley" "highgate" "raw pasta" "raw noodles" "Crust pizza" "Crust Gourmet pizza" "Crust Mount Lawley" "Crust gluten free" "Perth free wifi"

Black Forest Crumble (not GF) ($11.50)

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

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

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

 Solomon's Cafe on Urbanspoon

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

 Crust Gourmet Pizza Bar Mount Lawley on Urbanspoon

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.

Pineapple Beet Smoothie & Thai Style Raw Noodles

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

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

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

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Pineapple beet smoothie

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

Raw Thai Style Zucchini Noodles

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

 

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

● Tropical Green Smoothie (Week One)

● Curried Raw Butternut Pumpkin Soup (Week One)

 Pineapple Beet Smoothie (Week Two)

● Thai Chilli Coconut Zucchini Noodles (Week Two)

● Pineapple Kale Coconut Smoothie (Week Three)

● Creamy Garden Chowder (Week Three)

 Savoury Green Smoothie (Week Four)

● Fruit & Cinnamon Chia Pudding (Week Four)

● Raw Red Capsicum Soup recipe (Week Five)

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

● Sweet Treat Smoothie (Week Six)

● Holiday Medley and Sweet Potato Mash (Week Six)

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

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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

The Raw Kitchen on Urbanspoon