Raspberry Cream Gummies

gummiesThese are slightly adapted from Sarah Wilson’s book ‘Simplicious’. So the recipe credit goes to her. You can play with the recipe yourself to taste. If you’re making these for a little person who is used to sweets then don’t be put off- you may need more sweetener. 

All gelatine is not created equal. As with your meat, humanly raised, grass fed and organic is always  best. This is the difference between these being ‘healthy’ and not so it’s worth it. I use ‘Great Lakes Gelatine’ powder. Good quality gelatine is used by many (in the whole-food world) for healing the intestinal wall and therefore strengthening immunity. 

The milk I have used is ‘coco quench’. This is actually a blend of coconut and rice milk. It’s sweeter and less rich / fatty than coconut milk. So could be lighter on the tummy.

You could swap the rice malt syrup for another kind of liquid sweetener e.g. honey or maple syrup but the colour and sweetness will vary. 

If I’m making this for home I’d use 1/2 Tb honey. If I’m making for friends kids who know what jelly or lollies are, I’d use 1 1/2-2Tb honey.

You can also swap the fruit out for other fruits etc. Make sure it’s tightly packed though. Keep in mind the sweeter the fruit you use, the less sweetener you’ll need. 

Sarah Wilson has a book on different flavoured gummies and a chapter devoted to them in ‘Simplicious’ as mentioned above. 

Raspberry and Cream Gummies

Raspberry layer

  • 4 Tb Gelatine Powder 
  • 1/3 cup cold water
  • 1 1/2 cups frozen raspberries
  • 1/2 cup coconut water
  • 1/2 cup beetroot juice
  • 1/2+ Tb rice malt syrup / sweeter of choice (start low and add to taste)

Cream Layer

  • 3 1/2 -4 Tb Gelatine powder
  • 1/3 cup cold water
  • 1 1/2 cup of coco quench / other milk
  • 1/2+ Tb rice malt syrup (start low and add to taste)
  • 3-4 tsp / capsules of probiotics (optional)



Raspberry Layer:

  • ‘Bloom’ the gelatine by stirring it into the cold water. It will go rubbery let it sit for 5 mins. 
  • Heat the raspberries on medium heat until soft and melting then add coconut water. When the mixture is liquid / almost boiling stir until fruit is dissolved. 
  • Pour mixture through a sieve to get the raspberry seeds out (optional). This is fiddly but may be worth it if your little one is fussy with getting things stuck in their teeth.
  • Return mixture to the pot (heat off). Stir in the syrup untill dissolved.
  • Add gelatine in slowly. I scraped the blob into the pot with a fork. You could break it up into pieces. Stir until dissolved.
  • Once dissolved pour into your favourite mould ( I used a silicone loaf mould) and pop in your freezer while you prepare the next layer. 

Cream Layer:

  • ‘Bloom’ the gelatine by stirring it into the cold water. It will go rubbery let it sit for 5 mins. 
  • Heat the milk on medium heat. When the mixture is almost boiling turn heat off and add the gelatine. Again, I scraped the blob into the pot with a fork. Stir until dissolved.
  • Leave it to cool then add the syrup and probiotics if you are using them. Stir until dissolved.
  • Check that your raspberry layer is firm then pour on top. Return to fridge to set. 
  • Once set you can cut into squares / shapes as desired.




Snickers Bar Slice.

Because you’re not you… when you’re pregnant AND hungry!




Various healthy versions of this classic choccy bar have been everywhere on social media lately. One of them being Jas, from ‘The Gluten Free Scallywag’ who happens to be an awesome friend of a friend of mine… 


Needless to say it twanged a craving in this pregnant belly! I can’t begin to emphasise how hungry this small human is making me. Not to mention that if I were to have a moment of weakness and actually purchase a chocolate bar, then snickers would be it! Hypothetically speaking, of course! 😉 So this makes a nice filling, nutritious treat for Bub and I to enjoy in small portions.

I promise you these delicious chunks of chocolatey, nougat flavoured, peanutty goodness taste as great as they look. I’ve purposely made them not too sweet as I don’t enjoy that sickly sweet flavour most raw desserts have to them. 

If you think this recipe looks great but will be too long and hard to make then please trust me… it’s MUCH easier than it looks! The best thing about raw desserts? You can’t burn them when your toddler wakes up half way through… Hurrah!

Raw Snickers Slice


Base Layer:

  • 1/2 cup of raw buckwheat.
  • 1/2 tsp salt.
  • 1/4 cup of cacao.
  • 4 large dates.

Peanut layer:

  • 1/2 cup crunchy organic peanut butter (I used ‘ceres organics’ peanut butter).
  • 2 Tb Rice malt syrup.

Nougat Layer:

  • 1 cup raw cashews.
  • 3-4 Tb coconut milk (start with 3. Add more depending on taste and consistency).
  • 2 tsp rice malt syrup.
  • 2tsp vanilla bean paste. 

(If you use vanilla powder / essence you may need more rice malt syrup).

Chocolate Layer:

*Recipe from Quirky Cooking, by Jo Whitton

(See more at: http://www.quirkycooking.com.au/2010/11/dairy-free-raw-chocolate/)

  • 100g raw cacao butter (eg. Loving Earth Raw Cacao Butter)
  • 30g raw cacao powder (or to taste)
  • 50g pure maple syrup or rice malt syrup (maple mixes in nicer so that’s what I used)
  • 1 tsp vanilla bean paste
  • 1/8 tsp fine sea salt


Note: Soaking cashews overnight or in boiling water for 30 minutes prior gives a creamier consistency but isn’t essential if you have a powerful food processor.


  • Process the buckwheat in a food processor until it resembles fine crumbs.
  • Add in the cacao, dates and salt.
  • Process until mixture forms a crumbly texture.
  • Press into a loaf tin and place in freezer. 

Peanut Crunch:

  • Place peanut butter and rice malt syrup into the food processor and mix until combined. Don’t worry if it comes out a bit crumbly, this will depend on which peanut butter you buy. 
  • set aside or you can pour (or press) this mixture directly onto the base layer and return to the freezer. 


  • Drain and roughly dry cashews with paper towel. 
  • Place in food processor and process on high, stopping to scrape the sides of the bowl down every 20 seconds. Repeat until you reach a smooth and creamy texture. 
  • Add vanilla, coconut cream and rice malt syrup. 
  • Process on low, gradually increasing to high until all ingredients are mixed through. If its really thick or you’d like it to taste lighter then add the extra coconut milk. 
  • Set aside until chocolate is ready. 


  • Ensure everything you use for the chocolate layer is completely dry. 
  • Gently melt the cacao butter and syrup together in a heat proof bowl, over a pot of warm water. Your stove should be on the lowest possible heat for this. (This will work with a microwave on low heat also. 20seconds at a time) or you can follow Jo Whitton’s recipe above for Thermomix version).
  • Stir until cacao butter and syrup are melted together. 
  • Add vanilla, salt and cacao powder and whisk until combined.


  • Press the peanut layer evenly on top of base layer from the freezer if you haven’t already done so.
  • Pour the nougat on top of the peanut layer. Smooth out evenly with a spatula.
  • Pour chocolate on top of nougat and move the tin from side to side until its spread evenly across the top. 
  • Freeze overnight for best results. 
  • To cut bars, mark even lines on the top of your slice vertically with a sharp knife. then cut into each line gently, using a sawing motion. Return to freezer until serving.


You could also cut into tiny bite sized pieces if you’re serving it at parties, or to kids… 



Christmas Salad.

xmas salad

This time of year can be exhausting. It’s life as usual with the added pressure of work deadlines, Christmas shopping and a lot of BBQs and get togethers with friends and family. 

“Bring a salad” seems to be the regular request at my friends and family BBQs. So last Christmas (yes, it’s taken me a year to blog it) I created this recipe for a bit of festive flair.

I hope you enjoy it!

PS I know it’s tempting to just throw on some lime juice, but try the pesto- Delish!

Christmas Salad


  • 2 big handfuls / ½ packet of rocket.
  • 1/2 cup toasted  Pecans (raw is fine if you don’t have time).
  • ½ a large, fresh, ripe pear.
  • Handful / 1/3 cup of dried cranberries or pomegranate seeds.
  • 1 Fennel (medium size but it’s not important). 
  • 1/3 cup of coconut flakes.


  • Place rocket in a bowl and toss through pear and fennel.
  • Dress mixture until leaves are covered.
  • Sprinkle coconut, pecans and cranberries on top.
  • Dress with 3 Tb lime juice or try my macadamia lime pesto… 


Macadamia Lime Pesto


  • Juice of 2 limes (6-8 Tb to taste).
  • 1 tsp lime rind.
  • 1 handful or 1/3 cup of macadamias.
  • 1 tsp honey.
  • pinch salt.
  • 1 Tb coconut cream.
  • 30ml macadamia oil.
  • Pinch of paprika (Optional).


  • Blend macadamias with oil.
  • Pour in 4Tb lime juice, add rind and continue blending until smooth.
  • Place the rest of the ingredients in and continue blending.
  • Consistency should be thick, smooth and creamy. 

*Mix 1 cup of cooked quinoa through to make it go further.






Blueberry Lime Parfaits


If you’ve never actually made one of my recipes now is the time!

These are the perfect mix of fresh, zingy and naturally sweet. One of my favourite recipes so far and sure to be on my table after dinner when I’m entertaining this summer.

You could call them raw cheesecakes if you like, but then you’d expect them to taste like cheesecake. Which they don’t. These are even better than cheesecake! They are crunchy on the bottom and, when left out for just a minute, perfectly soft and icy in the centre. Hence I am self proclaiming them to be a parfait. 

Blueberries and lime are a perfect match for summer. The sweetness of the berries and tartness of fresh lime pair beautifully. No sugar needed! To prove it, here is a picture of a cute sugar free toddler attempting (successfully) to swipe what should have been my prime parfait for photographing… 


*Sigh*…. so cute and so destructive.

I’ve used buckwheat for the base to add extra crunch. This is a great tip for anyone wanting to experiment with raw desserts who wants to get more bang for their buck. It works out way cheaper than nuts for a crunchy biscuity base.

I’d love to hear your feedback on this one. you could even try it out quickly on the kids, if you just make the top mixture and pop it in a bowl as ice cream.

The recipe below only makes 6 but you can multiply / divide as you wish. I just thought 6 is a nice number for a summer night dinner party and these are sure to be a hit at your next one!

Don’t forget to take a pic and #thelittlenourishingkitchen or share and like my page on Facebook. Enjoy!

Blueberry Lime Parfaits: (Makes 6)



  • 1/2 cup buckwheat.
  • 1/2 tsp salt.
  • 100g pitted dates (about 2.5 dates).
  • 2 heaped Tb coconut oil.


  • 200g Cashew nut butter (macadamia would work too). You can make your own using raw cashews or macadamias. 
  • 2 cups of frozen blueberries.
  • 3 Tb lime juice (from fresh limes- make sure they’re bright green and not starting to turn brown).
  • 160ml coconut cream (Not milk!). pick a good quality one. I used Nakula but Banaban is good too. Some cheap ones can leave a bit of an after taste as they are often on their way out and a bit rancid.



  • Brush the inside of a 6 pan muffin tin with coconut oil and line with baking paper. This will make them easier to get out. If you have a silicone muffin tin then use that and ignore this step. 
  • Place the buckwheat and salt in a food processor and mill until it becomes fine (like almond meal). 
  • Add the dates and coconut oil and continue processing until well combined and sticky.
  • Divide it into 6 even portions and roll into balls. 
  • Press each ball firmly into the bottom of a 6 pan muffin tin, covering the bottom evenly. 
  • Place in the freezer to set while you prepare the filling. 



  • If you need to make nut butter, do that first. Depending on your food processor you’ll need to grind your nuts until they’re all stuck to the side of the food processor. Stop and scrape down the sides then repeat. Do this until a smooth nut butter forms. Anywhere from 3-10 times, depending on your food processor. 
  • Place nut butter and berries in your food processor and grind on a low speed, gradually increasing to high, until a smooth creamy texture forms. You’ll need to stop a few times, scrape down the sides and repeat. 
  • Add lime and coconut cream and blend until well combined. 
  • Taste and add up to another 1 Tb of lime juice (I always add extra but it depends on your taste).
  • Pour mixture into muffin pans (on top of your prepared biscuit base). 
  • Top with blueberries and place in the freezer until solid. A good few hours should do it. 

IMG_1645  IMG_1646

  • To serve, remove from freezer 15 minutes prior to eating.
  • Carefully run a small knife / mini spatular around the edge and lift them out (if using metal). If you’re using silicone then pop them out by pushing your fingers underneath.
  • Serve on its own, or with fresh berries and lime to garnish. 



Warming Health Elixir

IMG_1746Cold and tired?

Bone broth, greens powders, african berries, exotic plants, fancy tea, green coffee? No thanks! I’ll just salvage what would’ve gone into my bin instead and keep my fifty bucks!

You heard it here first- There’s a new magical superfood health elixir in town and you’ve already got it in your fridge! You just won’t believe how great you feel after even a cup of this stuff. And you certainly won’t believe me when I tell you how to make it. Not only is it cheap, it’s practically free. I could even argue it costs you money not to make it!

It’s basically a tasty vegetable broth but makes for a great warming superfood drink to add to your day. I’d say you could replace your morning coffee with it, if I were trying to sell it to you, but I’m not. So just add it into your morning and see what a difference it makes! I get an instant lift from drinking this. My eyes and head feel clearer and my energy levels go up. It’s a great craving buster too.

I discovered this by accident one Saturday afternoon after unpacking my weekly vegetable shop. I looked around and the guilt hit me. So many organic vegetables. So much money! And so. much. waste! We don’t have a compost bin, chickens or rabbits. So what to do with all of the scraps?

It rarely occurs to people that vegetable scraps, are in fact edible. If we were in the wild, we’d be munching on everything… stalk, leaf, flower and all. But these days if its too brown, furry, hard or not as pretty as we’d like, it gets ditched. 

So here is my very own Superfood Vegetable Broth. Made from your veggie scraps. You can honestly throw in anything which is what I do every week. I keep a constant supply of nori and dried shiitake mushrooms in my pantry though, so they go in every week. Plus garlic and onions. This adds to the flavour and increases the nutrients for good immune function.

Could something so good for you really be this cheap and easy? Why don’t you give it a try and let me know? Here’s what mine looks like…







Dried Shiitake Mushrooms: These are available from the asian section of most supermarkets or your local asian grocers.


This one was packed full so the lid barely went on. But it all wilted down over time and turned out fine. 


Superfood Veggie Broth


It’s a bit of a gip to even write a recipe for this… You literally just put your vegetable scraps in a slow cooker and top it up with water. Leave it on for 12-24 hours on low. Drain and drink! Here’s a rough guide of what usually goes in mine though…

  • Stalk and leaves from broccoli and cauliflower.
  • Wilted herbs from last week; stick, root and stem included.
  • Ends of carrots and zucchini.
  • Top and middle of capsicums.
  • Old tomatoes or the tops of tomatoes for todays lunch / tonights dinner.
  • Ends / leftover dried pieces of fresh ginger, lemongrass or turmeric.
  • Wilted (not slimy) Kale or silver beet.
  • Last weeks old root vegetables e.g. potato, beetroot, turnip.
  • Outer cabbage leaves.

And each week I add…

  • At least 5 cloves of garlic.
  • 3 sheets of nori (dulse flakes or any seaweed will do).
  • 20-40g / half a packet (shown) of dried shiitake mushrooms (different to normal mushrooms and great for the immune system).
  • 1-2 onions.


  • Put all ingredients into your slow cooker.
  • Top with water and place the lid on.
  • Leave on low overnight or for 24 hours.
  • Drain and drink!

*Store in the fridge and reheat on the stove. Season with salt, pepper and spices if desired. 


Drink one cup a day for a week and Facebook me your results!

PS If you don’t shop weekly then as you prep or store your veggies, put the scraps in a large bowl. Keep it in the fridge until you have enough for one batch.

TWO! Awesome Carrot, Apple and Date Muffins



Elanie has just had her second birthday recently, and so my mind began ticking months ago… What to do about the cake? Confession: I am not, repeat, NOT a good baker. For her first birthday we decided to get a cake made as the whole idea of creating a whole food masterpiece for 50 people (along with everything else being healthy) overwhelmed me at the time. 

Now that she (and her friends) are older, however, I knew whatever I decided to do, it had to be something I would be happy for her to eat. Enter awesome friend who had a baby 2 months before me. In May we went to Elanie’s friend, Chloe’s 2nd birthday. Cat (Chloe’s Mum) served up a delicious batch of ‘Carrot, Apple and Date Muffins’ with Cream Cheese Icing. as Chloe’s cake. Presented beautifully on a cupcake stand. ‘Choink! Stealing that idea!’

So I did. And over the next couple months I modified it to suit us. We are not vegan but eggs, Elanie and I do not mix (our tummies react). I replaced the eggs with flax, chia and psyllium and added in the coconut cream to keep them moist. These babies are now Elanie’s all time favourite food. She calls them “Muffeys” and we have a constant supply (un-iced) in our freezer. I hope you love them as much as she does. 

I have included both Cat’s original, and my modified recipe below. Pick your favourite or play around and let us know how you go! I’d love to hear from you.


Elanie’s Vegan Carrot, Apple and Date “Muffeys”, with Cashew Cream Icing

  • 200g buckwheat flour
  • 100g potato starch (unmodified, organic is best)
  • 3tsp cinnamon
  • 1tsp ginger
  • 1tsp nutmeg
  • 1tsp bicarbonate soda
  • 2Tb flaxseed
  • 1Tb Chia
  • 1Tb Psyllium husk
  • 100g dates 
  • 1 small ripe banana (optional: 50-100g)
  • 140ml coconut oil
  • 100g apple, grated
  • 300g carrot, grated
  • 1 cup of cooked, pureed apple
  • 1/3 cup coconut yoghurt or coconut cream

Lemon Cashew Cream Icing

  • Zest of 1 lemon
  • Juice of 1.5-2 lemons
  • 1/4 cup of almond milk
  • 1 cup of cashews, soaked in boiling water for 30 mins (can also use macadamias)
  • 1/8 – 1/4 cup of maple syrup (start with 1/8 then add to your taste)
  • 1tsp vanilla paste or vanilla powder (you may want to add more maple syrup if using powder)
  • pinch of salt (about 1/2 tsp)
  • Cinnamon for dusting


  • Preheat oven to 170 degrees. Grease/line muffin tins (I use the soft muffin moulds).
  • If you don’t already have pureed apple this is when I would make it: I pop 4 cored apples, cut into halves in a saucepan… about 300g uncooked apples. I boil them on high, drain them and puree them. Then I measure out a cup.
  • Boil the kettle and soak nuts for the frosting now. Pop a timer on for 30mins if your a bit of a ditz, like me 😉
  • Place flour, potato starch, spices, chia, flax, psyllium and bicarb into a large bowl and mix through until combined.
  • Grate apple and carrot in food processor (if not already done)
  • Pit dates, add them to the food processor / TM bowl until finely chopped.
  • Add coconut yoghurt / cream, coconut oil, banana and pureed apple.
  • Process on medium until well combined. You should get a thick runny consistency. A few chunks is fine.
  • Add wet ingredients to dry ingredients and mix with a wooden spoon. If you choose to, you can do this in the food processor / TM but don’t over mix them.
  • Spoon mixture into muffin pans.
  • Bake mini muffins for 12-15 minutes and regular sized muffins for 25 – 30 mins (possibly more but I don’t want you to overcook them). Use a skewer to check. It should come out with a teensy bit of dried muffin on it, or clean.

Lemon Cashew Cream Icing

  • Place cashews in a high speed food processor / TM on low, gradually building up to medium speed.
  • Slowly add the almond milk, scraping down the sides of the bowl every 30 seconds. You’ll need to do this about 4-5 times at least before adding anything. Starting on low, building up to high each time.
  • Add vanilla paste and half the lemon juice. Continue blending, scraping, blending. It should start to thicken.
  • Add 1/8 cup maple syrup to start, taste and add more lemon juice and maple syrup as desired. I used nearly all the lemon juice and 1/8 cup syrup.
  • Chill for at least 30 minutes before spreading. (it’ll firm up a bit).

And here’s Cat’s original recipe… Thank you!

Chloe’s Carrot, Apple and Date Muffins with Cream Cheese Icing

  • 300g flour (regular or I use mixture spelt, quinoa etc and I have previously subbed 100g flour for nutmeal or almond pulp from making almond milk )
  • 1 tsp bicarb
  • 100g sugar (coconut, rapadura or brown sugar. Or 50g sugar and a large handful of dates which is what I ususally do)
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 130ml coconut oil (or olive or macadamia)
  • 1 cup cooked pureed apple (about 150g of raw apple)
  • 3 eggs
  • 300g carrot, trimmed and grated
  • 100g apple, trimmed and grated (I used organic apples to make the puree too) and carrots which are much sweeter so you may need more sugar depending on produce.
  • 2-3 tbsp sultanas (optional)
  • 80g walnuts, chopped (optional)

Cream Cheese Icing

  • 200g cream cheese
  • Maple syrup to taste (start with a big slurp)
  • Zest of 1 lemon (sometimes I use juice to taste)
  • Extra chopped walnuts and sultanas (optional for decorating)

THERMOMIX Instructions

  • Preheat oven to 180 degrees. Grease/line 20cm cake tin. Or mini tins and muffin tins etc.
  • Grind grains or nuts for flour if using. Set aside.
  • Chop nuts if using and add to large bowl.
  • Finely chop Dates if using. Measure 150g apple pieces into bowl and add a small slurp of water. Cook at 90 degrees for 8 minutes on speed 2.
  • When finished, puree on speed 8 for 15-20 seconds. Set aside.
  • Place leftover apple and carrot into bowl and grate on speed 8 for 10 seconds (if using dates for sweetness, add them here). Scrape down, check for lumps and do again. Set aside in large bowl.
  • Rinse and dry TM bowl. Place flours, bicarb, sugar, cinnamon and nutmeg into bowl and process on speed 6 for 5 seconds to sift and combine.
  • Add oil, apple puree and eggs. Mix on speed 6 for 15-20 secs until just combined. Do not over process.
  • Pour into large bowl over the carrot, apple and nuts, add sultanas if using and stir to combine. Do not over mix.
  • Pour into cake tin/s and bake 45mins. Check with skewer, should come out clean. Reduce cooking time for mini version down to about 10 mins for mini-muffins. 

Icing Instructions

  • Put ingredients in bowl and process for 30 seconds on speed 6 till smooth.
  • Adjust sugar and lemon to taste.
  • When cake is cool, ice and decorate.

*This will fit in TM bowl if you double the recipe



The birthday girl, herself, enjoying “Muffey”.IMG_1028

Served with ‘Vivacious Noir’ raw choccies, from ‘Model Chocolate’



(I can’t believe it’s) Kale Pesto!

Not keen on Kale? This pesto is a great way to introduce this super nutritious leafy green into yours or your child’s diet. Kale is in season at the moment, which means it’s at its best, nutritionally and it’s cheap! I always buy organic because green leafy veggies are up there in the ‘dirty dozen’ foods that are the most sprayed with pesticides. There are loads of recipes out there for kale pesto but I’ve thrown in some tahini to add a different flavour. Hope you like it!

Try it out…

  • Mix 1 tsp of pesto through your favourite yoghurt or coconut cream (2Tb) to make a quick pasta sauce or dressing for bean salad. 
  • Spread it on toast: With avocado of course!
  • Green salad dressing: 1tsp pesto, juice of half a lemon, 1 tsp flax oil 

P.S. You can actually make this with any big leafy green. 

Kale Pesto


  • 1 bunch of kale
  • 1 cup almonds
  • Juice of 1-2 lemons (i used 1.5; they weren’t that juicy)
  • 1Tb + 2tsp avocado oil (or another oil of your choice)
  • 5Tb Tahini
  • 1 small garlic clove
  • A good pinch of salt and pepper to taste


  • Tear the leaves off the stems of the kale.
  • IMG_0926


  • Massage the oil into the torn leaves. This will make for a more smooth pesto. 


  • Place the leaves in a food processor along with all the other ingredients.


  • Process on high, stopping every 20 seconds to scrape down the sides of the bowl. Continue this until a smooth paste forms.

IMG_0931 IMG_0932

  • Store in an airtight container in the fridge.