Archive for the ‘ Recipes ’ Category

Raw Tiramisu: Coconut / Cashews / Dates in disguise.

This is your most highly-prized recipe you’ve been saving for your book. Do you know what you’re doing?

Not sure myself. But, 1) Book is a long way, 2) People have been bugging me about it, 3) This might infuse a little faith to raw in people. Like a bait. Or teaser. And 4) I guess it’s open source age.

Lets hope so.


Nothing beats the hedonic experience of cream fats and refined sugars in non-raw desserts. Although I’d be eating towards ecstasy with regular desserts, I’d also find myself struggling in finding the control switch to stop. The experience usually ends with regret and self-blame for weakness. For some reason I can’t quite explain, raw fats and sugars differ in giving their sense of satiation or fullness. And still so delicious.

TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.

Cashew Milk
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt

Blend all ingredients in a blender on high until you reach smooth milky mixture.

Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes.

Coffee Cake Layer
1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.
1 cup cashews, soaked 1-2 hours
3 tablespoon rum
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla extract
pinch sea salt

In a food processor, mix all ingredients until well incorporated and smooth.

Cream Layer
1 cup cashew milk
1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon soy lecithin, optional
1 teaspoon raw honey
1/2 teaspoon vanilla extract
pinch sea salt
Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.

Blend all ingredients in a blender on high until smooth.

*Soy Lecithin is a substance that acts as an emulsifying agent.  It prevents fat and water components from separating. Not a must, however. You can omit.


1/2 tablespoon raw cacao powder

In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into  bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and  chill in freezer until firm.
Repeat layering and refrigerate until firm.
Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.

Continue reading


Still fascinated with.. raw eggs.

Old but Not Lethal: Why raw eggs in aged eggnog are safe

Best Eggnog Recipe

10 Raw Egg Cocktails: A meal and a drink in a glass

Eggnog Popcorn Balls Recipe

and just something cool I came across and thought I’d share:

How to Bottle: You can get the pop in the bottles, but make sure the bottles don’t pop

A Raw Story Book

my kitchen desk

I decided I’d break the news to the world that I’m writing my first book. AAH! I TYPED IT! Reason being is so that I can stress a pressure on myself and set the expectations up high. I initially announced it to a few friends only and planned on stopping there. Then, I mentioned it to Anthony. He said he did the same thing with his permaculture project before it even started so he would look like a loser if nothing ever happened. Good idea. So here I am, broadcasting it in the public domain. Now I’d have to be prepared to lose my dignity if nothing ever happened. More information on the book to be shared later. I’m feeling the pressure already. Below are photographs documenting the work in progress.

pestle and mortar

Doing it the old school way with a pestle and mortar


Chocolate cake crust + dough, tempeh scramble, nut sauce (the best raw nut sauce ever tasted, and I made it!)

pumpkin curry soup

I'd be honest. I expected this to be whack, but what you do you know? It was actually good.


Persimmon kiwi cheesecake + Pandan pie. Pandan pie needs more work.


Zucchini pasta with marinated enoki mushrooms & garlic cream sauce


All hail to the tastiest dessert of the day: Jackfruit coconut soup

mosquito repellent plant

My work corner. Mosquito repellent plant comes in handy in rainy season.

Garden Herb Salad

Garden Herb Salad

This salad is super tasty. I always get carried away when I eat straight from the serving bowl.


Serves 4-6


2 cups romaine lettuce, cut into bite size

2 cups tomatoes, deseeded and chopped

1 cup red bell pepper, deseeded and chopped

1 cup red onion, chopped

1 cup cucumber, chopped

1 cups radicchio, chopped

1/2 cup medium packed parsley, chopped

1/2 cup medium packed basil, chopped

1/2 cup medium packed chives, chopped

1/2 cup medium packed mint, chopped


12 tablespoons olive oil

4 tablespoons lemon juice

1 tablespoon honey

1 tablespoon soy lecithin

1/2 tablespoon mustard, not raw

1/2 teaspoon sea salt

black pepper

Mix all salad ingredients together in a bowl, set aside. Whisk all dressing ingredients until mixture emulsifies. Pour over salad mixture and toss well. Serve.

Beta Rapture

Beta Rapture

I felt like I just stepped up the podium to claim my culinary artistry award for the alchemy of this drink. The ingredients aren’t the every day produce you would have stocked up in the kitchen, but every subtle component adds to the overall dimension. Really.. just.. stunning drink. I promise it really is worth the extra effort. There’s your dosage of Beta-Carotene sorted for the day.

Serves 4

  • 4 cups carrot juice
  • 2 tsp ginger juice
  • 2 cups coconut meat
  • 1/2 cup pistachio nut meal
  • 2 tablespoons mint leaves
  • 2 teaspoons agave
  • 1/2 cup ice cubes

Toss all ingredients in a blender. Blend until smooth. Serve.

Garnish with pistachio nut meal and mint leaves to give it a little Umph..

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