Gail's Raw Temptations

Mini Pineapple and Passionfruit Bites

I have many requests for this quick and simple recipe, you can make really small size or cupcake size.These ones are the cup cake size and I got 9 cakes.
In the recipe I use unsweetened coconut and unsweetened Almond Milk, I also used fresh pineapple and passion fruit but you can use frozen or tin if you wish, if using frozen make sure you thaw before using. I also use Medjool dates because they are big juicy and sweet and you do not have to use many, if using other dates soften in water before hand then drain. I also used for this recipe g/f rice malt syrup, but you can use what ever you want, agave nectar or coconut nectar even pure maple syrup.
They are very easy to make and you can adjust to what ever or how you would like to make them, like using coconut as you do not have unsweetened or you may have coconut milk or other nut milks which you can use.  If adding Coconut Cream, chill coconut milk in fridge overnight and use a chilled bowl when whipping. The recipe is how I made these, give them a go and enjoy.

Raw Strawberry Shortcake

This is a recipe I made last year but never posted, because I forgot, I was that busy developing recipes for my cookbooks I let my blog slip sorry.
Strawberry recipes always look so dam good as the strawberry stands out and makes the recipe nice and vibrant, and most people love strawberries although this recipe is a bit dainty looking.
We live in a sub tropical climate so berries are the thing so fresh light and tasty.
I wanted a simple recipe one that can be whipped up easy.
I made this in a loaf tin, that is how I got the height, but a small spring form tin would work as well.

1 cup macadamias 
1 cup coconut 
8 medjool dates
1/8 tsp sea salt

11/2 cups cashews soaked for 2 hrs
1 cup coconut milk
3/4 cup light agave nectar or sweetener of your choice
1 teaspoon pure vanilla essence
1/2 cup coconut oil melted 
11/2 tablespoons lecithin powder optional
 1/2 cups strawberries

In your food processor process all ingredients together
once mixture comes together press into prepared tin
Over the top of base add some sliced strawberries set aside
while you make filling

In your blender add all ingredients except the coconut oil and strawberries
 blend until nice and smooth slowly add coconut oil and blend until just mixed through then half the mixture, pour first half  onto the base set in freezer, while setting, add the strawberries to second half blend through and when bottom layer set add the pink layer, when the pink is set decorate  with fresh strawberries and some coconut cream.

Raw Coconut and Date Slice

Having been busy publishing my fourth book, I have neglected my blog, I thought I would start again today with a nice easy raw slice.

I do think that following plant based recipes are so easy, and some recipes like this one can be made in minutes, also this one is easy for children to whip up.
In my recipes I use only medjool dates because they are big soft and juicy, so easy to blend through the mixture, and I use unsweetened coconut in this as well.

Give this a go I am sure you will enjoy the slice.


2 cups g/f oats
2 cups unsweetened coconut
1 cup medjool dates pitted
1/2 cup cacao powder
1/2 cup rice malt syrup
1/2 cup coconut oil melted
1/2 cup raisins or chopped apricots

In your food processor process first 5 ingredients until mixture comes together, add the coconut oil blend through mixture, then stir through raisins or apricots or both  before pressing into prepared slice tin.
Set in fridge

Chocolate Protein Balls

Well these were delicious, after a weekend of experimenting I think I have made the most amazing balls.
I always have a jar in the fridge for when I feel like something to nibble on.
I always find one ball is enough to fight off the hungry feeling.
These are so simple to whip up and then enjoy. here is my recipe.
2 cups pecans
1 cup pitted medjool dates
1/2 cup cacao powder
1tbsp Lucama powder optional
2 tbsp protein powder
1/8th tsp sea salt
1/4 cup chopped walnuts
1/4 cup raisins
coconut to roll balls in

In your food processor. process pecans then add your pitted medjool dates, process again then add salt, cacao powder, protein powder, and lucama powder, once mixed through tip mixture into a bowl and add chopped walnuts and raisins stir through, roll into balls. Roll in coconut and set in the fridge


Walnut Chia and Flaxseed Bars

I always make bliss balls and keep  in a jar in the fridge so I can grab one when I feel like something to nibble on or a wee snack during the day.

I have recently bought a tin for bars so made my mixture into bars, they are super yummy, and very easy to make.
You can use a loaf tin as well to make these if you do not have bar or slice tin.

I was given a bag of vegan chocolate chips and added 1/4 cup to try, they worked well but I think I still like my cacao nibs better, and have also used  them since  in another batch of bars.

Gooey Dream Bars

Last time I made a caramel slice it proved very popular,and was shared many times.

This time I thought I would try another recipe  using peanut butter.I made my own peanut butter by blending together in my high powered blender,2 cups raw peanuts with 2 tbsps peanut oil and pinch sea salt(optional).

Every time I make a caramel slice it vanishes almost straight away.
I think every one likes a caramel slice,especially one that so mimics the sugar butter version.

I have used the same base as my other recipe but the caramel is different really gooey and yummy.
It stays nice and firm if kept in the fridge,and I also keep some in the freezer and get out as needed then sit in the fridge if there is any left for me to do that..

Pineapple Crush Bars

When you are developing raw recipes, your mind runs away with you.
You wonder will this work with this or may be I should leave that out or should I add it. It is definitely trial and error.

With this slice everything fell into place, I do not think you can go wrong with coconut and pineapple, and I was pleasently suprised  how lovely these bars where.

They are easy pezzy to make and can be eaten after firming up for a couple of hours in the fridge, you will enjoy

Carrot Cake Bliss Balls

I just love these Carrot Cake Bliss Balls, they so mimic a cooked version of carrot cake, and are just so quick and easy to make.

These are going to be in my next book but thought I would share with everyone.I  sometimes  add a tablespoon of protein powder, but not shown in this recipe.

My husband Dave and I have always been active, running many marathons all around the world and also mountain biking and I have always followed a plant based diet, because of the energy it gives us. I was eating like this back in New Zealand in the 80s, and  have many healthy energy recipes developed over the years to share with everyone.
 All you need for these balls is a food processor.

Carrot Cake Bliss Balls
3/4 cup walnuts
3 small carrots
8 pitted medjool dates
2 cups organic unsweetened coconut
1/2 cup raisins
1/8th teaspoon sea salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Extra coconut to roll balls in

Chop up carrots and put in food processor along with all other ingredients except the raisins, once mixture comes together add raisins mix through by hand.
Roll into balls, roll in extra coconut then set 2 hrs in the fridge.
Keep in a airtight container in fridge

Little Raw Lime Tarts

I am so excited to share this recipe for my little lime tarts with you.

If you want a simple no bake raw dessert, then here it is.

When ever I have made these they are are hit, I think everyone loves lime,and with me probably get a bit sick of all my lime recipes so I change them around.
This time I made a chocolate base which is a bit different to my other recipes.

This recipe made 6 small tarts and I had enough mixture to add another bit on top and topped with strawberries, raspberries would be just as nice

So have a go at these they will be a hit, and they are so simple to make.

Tart Base

1 cup macadamia nuts
3/4 cup coconut
1 cup big soft juicy raisins
1 tbsp cacao powder
1tsp lime zest

Process altogether until mixture comes together
then press into prepared tart tins.
Place in fridge while you make lime filling

Lime Filling

2 avocados
1/4 cup coconut nectar 
3 tbsp coconut milk
1/4 cup lime juice
1/4 cup coconut oil melted
1 tbsp lecithin powder optional
pinch sea salt

Process all together except coconut oil
Once smooth add oil and process or blend until just mixed through
Pour onto your tart bases, set in freezer then  then decorate as you wish.
I used strawberries and sometimes just put some lime Zest on them.


Raw Orange Chocolate Segment Cake

I was in the kitchen ready to make some mini carrot cup cakes when I noticed on the bench a large bowl of oranges. I had bought a 5kg bag of navel oranges from the fresh food markets the week before and even though both Dave and I had been eating them there where  still quite a few left.

I made up my mind to leave the cup cakes and do something with the oranges. I was still not quiet sure what I would do but ended up with this orange chocolate segment cake and was really surprised how it turned out and highly recommend this cake.

It takes a wee while to make because you have to wait for the layers to set, but I found you only had to wait about 1hr, so really worth it in the long run....

11/2 cups macadamia nuts
1/2 cup coconut
1/2 cup pecan nuts
3/4 cup medjool dates pitted
1/8 tsp salt 

Raw Chocolate Tart

I would have thought that  I would have run out of ideas for my recipes, but I have noticed with interest there are some many ideas running through my head that they will keep me going for years.

This chocolate tart just popped into my head and lucky I had all ingredients on hand.
Most of my family who taste most things that I make are all chocolate addicts and any thing chocolate gets the thumbs up. I was looking for just a plain tart nothing to fussy and something you could just whip up in a few minutes, and that is what this recipe is, I call it a no fuss easy one to try.

The finished tart is so soft creamy and I might say quiet velvety in your mouth.
It is quiet rich and a small sliver is all that is needed and you will feel quiet content.

I used a well oiled (coconut oil) 9 inch pie dish for this tart, I placed in the freezer and when 3/4 set I took it out and sliced it then placed back until frozen, I find this works with me, and then I take out as needed.

You could also add raspberries if you want, but I just wanted the plain tart with a few broken raspberries on top, more for color...enjoy

Raw Pistachio Chocolates

I have never been game enough to have a go at making raw chocolates, but the other day I was in a kitchen shop and saw these little chocolate molds that looked so cute I had to buy them.

They had 4 different shapes in each mold and each tray made 20 small chocolates, I bought 2 and thought I should get 40 small chocolates, if I get the mixture right.

 The cacao butter and cacao powder would form the base for my chocolates, all I need to do is add a sweetener.
I used coconut nectar but you can use what ever you choose.
The chocolates are so quick and easy to make and are set in about 30 mins.

I had a  of bag of pistachio nuts in cupboard, so thought I would use a few of them to add to mixture.
The chocolates turned out great,next time I think I will add a few chopped goji berries.

1/2 cup cacao powder
1/4 cup carob powder
3/4 melted cacao butter
1/4 cup coconut nectar
1 tsp vanilla
1/8 tsp sea salt

Melt butter over very very low heat
add the cacao powder and carob powder
with coconut nectar vanilla and salt

Blend all together until smooth then pour into molds
stir in pistachios

Set in fridge or freezer


Creamy Blueberry Love Bars

I just love the colour that blueberries give to your recipes, today I was looking for something vibrant so out came the blueberries.
And as we are heading into summer whats better than a plate full of creamy blueberry love bars.

I love using cocao butter,and have been using it a lot lately in my recipes, it really helps keep the shape of your recipe and adds a rich white chocolate flavour to recipe.
The filling in  these bars is creamy and rich and sweetened with coconut nectar
You could make just one raw cheesecake if you wanted, this time I made the mixture into bars and they turned out awesome.

This is a very simple raw vegan refined sugar free and gluten free recipe,very simple and easy to make,

So have a go you will be surprised at how easy they are to make........

11/2 cup macadamia nuts
1 cup coconut
3/4 cup medjool dates (pitted)


2 cups cashews (soaked 2 hrs)
3/4 cups almond milk
3/4 cup coconut nectar
1 tsp vanilla
1 tbsp lemon juice
1/2 cup cocao butter (melted)
4 tbsp coconut oil (melted)
2 tbsp lecithin powder

1 cup blueberries fresh or frozen and some for decoration


In your food processor process all together until mixture comes together
then press into prepared tin,I line with tin with paper so I can remove bars easy.


In your blender blend first 5 ingredients until mixture is really smooth,

Then add last 3 ingredients and blend until all mixed through

 keep one cup of  the filling a side then pour the rest over the base
place in freezer

Now add  blueberries to rest of the mixture and blend through

Put a side until white filling is set, then pour  on top blueberry topping
Place in freezer until firm then decorate with remaining blueberries


Raw Goji & Fig Bliss Balls

This morning in the kitchen it was bliss ball time, because we go through so many balls in a week, I am always looking for new ideas. I had some lovely organic dried figs and also some goji berries.

Out came the food processor and away we went with the figs, I like using figs because they are so full of fibre and full of vitamins and minerals.
And they are available all year round

I have used them many times also in raw yummy.

Also these balls are so easy to make and easy to take to work or after sport as a quick and easy healthy snack, and along with the goji berries you can not go wrong.

11/2 cups pecans

11/2 cups organic dried figs
1/2 cup goji berries
1/2 cup raw cacao powder
1/2 cup unsweetened coconut
2 tbsp coconut oil melted

Process pecans until a meal add figs and blend some more
then add rest ingredients and blend until mixture comes together
Sometimes you may need a drop of water
Roll into balls and set in fridge


Raw Lemon Bars

My recipes are always inspired by what ever is sitting in my fruit bowl or the fridge.I find it good for the mind to be able to develop a new recipe from what I have available around me.

Last weekend I had bought a bag of organic lemons from the fresh food market,and had not used them all and as it is market day again tomorrow I thought I must use these lemons before market day .  My lemon bars  recipe came from the panic of thinking how will I use up  all of these lemons.
I would usually look at making a raw cheesecake or even a raw cake, but have decided on raw lemon bars.
So happy they turned out great and with the lovely strawberry jam, they are really scrumptious and full of flavor.

I was going to make a raspberry jam to go on the base but only had strawberries in the fridge so made a strawberry jam to add a bit more zing.
The jam is very easy to make just a cup strawberries and another half a cup, 3 tbsp chia seeds and 2 tbsp coconut nectar or use the sweetener of your choice, or you could use raspberries.

I always cut up my bars and then keep them in a freezer proof container and take out as needed.
So if you are looking for a nice simple tasty bar try these they are well worth it and simple to make.....

Portobello Mushroom Hamburger

When you live in a very hot climate you are always looking for nice easy light meals, and for me mostly raw.

After a morning at the fresh food markets and a basket so full of organic fresh fruit and vegetables, and as I started to pack the food into the fridge. I came across the lovely big Portobello Mushrooms and I suddenly had an idea that I would stuff them full of goodness and have them for tea, but once I got them out to prepare I had another idea why not make a hamburger.
First I took the stalk out of the bottom of the mushroom then I suddenly had a brain wave why not cut the top of and make a hamburger, so that is what I did.
First I made a marinade to coat the mushroom, I left this on for about 15min
Then it was time to heat them.

I used a dehydrator for 11/2 hrs and had the mushroom at a tempeture of 45c or 115F  this worked well for me but if you would like to cook the mushroom over very low heat in a fry pan for a few minutes you can.
Once they are heated through you start to add your filling ,once done you had the top of mushroom then you have your hamburger.

Now enjoy


2 tbsp balsamic vinegar
1 tbsp tamari
garlic I used garlic paste 1/2 tsp
black pepper

1 cup snow pea tendrils
1 tomato
1/2 avocado
1/4 cup grated organic carrot
1/4 sliced red pepper

First of all paste the mushroom with marinade and leave for 15 min
then heat as you wish I used my dehydrator
When warm add your filling, I put tendrils on first then added tomato and carrot
then added avocado  and peppers, then I  put some pepper on and a dash sea salt
topped with more tendrils and then mushroom top
and there is your hamburger


Bee Blue Boost

I do wonder what I used to do before I entered the world of blenders and food processors, they are so quick and easy to use and you can  whip up anything at anytime. Now I never go anywhere without my blender.

 I love it, you can whip up a smoothie in seconds, and there is so many smoothie options that you can make one just by using whatever you have in your fridge, that is why I always have frozen bananas at the ready, as I add a frozen banana to every smoothie I make, I mean nearly every smoothie.

 I would use my Optimum 9400 3 or 4 times a day. I really can not remember what I did before I got it.

This morning I had lovely fresh blueberries in the fridge, I love blueberries they are  full of antioxidants, vitamins and fibre, and the color wow.
I added bee pollen  to the  top and also added a small amount to the mixture.
I also keep frozen bananas in the fridge all the time to add to my smoothie, I added almonds and a tbsp raw organic honey, which you can leave out if you are vegan just add a couple of medjool dates instead.

I do think this is my favorite berry smoothie.

Vegan Banana and Blueberry Muffins

I always said that I would not get into the cooking side of my recipes, but here we go I did and are really enjoying developing a few vegan gluten free ones.
I made these one day a couple of weeks ago just on a wim, I was so delighted with them I had to share.
I thought I could make them using ingredients that I use in my raw recipes, and it worked, they where moist and full of flavor, I was so excited I made some Lemon Lime ones and are so happy with those they will be in my third book which will feature a cooked vegan section.
For this recipe I got six large muffins.
I added a chia egg to the recipe...

1 cup almond meal
1/2 cup gluten free flour
1/2 cup coconut sugar
3/4 cup almond milk
1 teaspoon baking soda
1 teaspoon baking powder
1 chia egg
1 teaspoon cinnamon
1 large ripe banana
1/2 cup blueberries

Chia Egg
1 tablespoon chia seeds soaked in 3 tablespoons water
once gel forms you have your egg

Mix all the ingredients together, except blueberries with a wooden spoon
do not over mix, add blueberries and just stir through
Heat oven to 375 degrees and cook 25-30 minutes
I used a spoon of coconut cream on top but optional

Muddled Raspberry Mini Delights

When you live in sub tropical climate it is nice to eat light and cool food. We live on the Sunshine Coast in Queensland Australia so I rely on a lot of fresh berries for my recipes that I develop. Sometimes I make mini raw cheesecakes just to have in the fridge to eat with fresh fruit.

I made these raspberry muddled cheesecakes and they turned out awesome,they taste really Lemony and berry flavored on a macadamia base.

Again these are quick and easy. I used small well coconut oiled ramekins.

Lovely Bali & visit to Alchemy

I adore Bali, from the culture to the people and the raw clean eating food.
We have just had the most amazing 10 days there, it is our second trip this year just to review and enjoy local raw food and clean eating Cafes and restaurants.
Now there are so many , I love exploring as much as I can.
The second day was a trip to Ubud. We had an amazing raw lunch at The Seeds Of Life, which I have already done a post on. Then we went to Alchemy which is a raw vegan restaurant ,with salad bar, a juice and smoothie bar,a vegan coffee corner and holistic clinic.
The setting is also very relaxing with a nice breeze going through the restaurant, which is huge in side.
All the food is fresh creative and delicious, all the salads looked amazing with very tasty dressings. And all where presented beautifully.

If you want to nourish your body and soul, go visit Alchemy and try their amazing raw food, all made with love.
When we left we bought to take home a couple of raw bounty bars, and a couple of slices of raw chocolate goji bars, they where absolutely delicious.

My Visit To Ubud

I have followed The Seeds Of Life Cafe And Tonic Bar on Instagram for a few years and been really impressed.
A couple of years ago, Dave and I went to Ubud to a raw food cooking class and we wanted to visit the cafe, but as usual ,things do not go to plan and our raw cooking class ran overtime, not that I am complaining as we had learnt so much but it did mean that as we had a driver we had to head back Legian and miss our visit to the cafe.
This time I was determined ,we found the lane way we where looking for, just past the very busy markets, the lane way was very pretty and peaceful with lots of shade from the palms and frangipani. It was very fitting for the cafe, all relaxed and very peaceful, we enjoyed the experience very much, we  loved the place from the staff to the food. We where  only going  to experience the desserts and smoothies, as I am up for new ideas all the time for my recipe developing.

 Arriving at the counter we had trouble deciding which piece of pie or cheesecake we would sample, we usually share a piece as they are very filling but went all out and had a piece each, I choose the Creamy Banana Pie....yummo It tasted amazing all creamy and full of Banana but also very light, so just melted in your mouth.Dave had the Oreo Cheesecake, and we had amazing smoothies also, I had a green smoothie with as much green vegetables as they could get in the blender, it was great. Dave ended up having a beetroot juice which he said was so very  refreshing in the heat.
I highly recommend a visit to The Seeds Of Life if in Bali....

Quinoa Chia Breakfast Pot


First of all this recipe is not raw,  but it was a nice clean eating recipe, which  I had to post to share.

I am passionate about clean eating, not every one can eat raw but if we can make small changes then every little bit helps, and this is why I have posted this recipe on my website, after making this for my husband who loved the pots, then I had to share.

I had not used quinoa flakes before and so set out do do an interesting breakfast pot, something a bit different and with lots of flavor.
I used  almond milk which I had made myself and had plenty left to make this recipe.I wanted a nice topping to go on top of the flakes, and came up with the medjool dates, cinnamon, LSA  banana and cacao powder, it tasted so yummy and just finished the pot off.

This is so tasty and healthy, and a real hit with visitors....and to finish  top with fresh berries. Enjoy

Green Machine Smoothie

I love my green smoothie so much that I am always looking for different things to add to them.
I have always loved  kale  with avocado, green apple, cucumber and banana  but after having that one for many months I thought I would try another one.
I have used this recipe with kale as well and it tastes just as good, or you couls use half kale and half spinach,what ever you feel like.
I was in the organic fruit shop the other day and he had bee pollen on the counter,I have always wanted to try this so at the weekend I made this new smoothie and are thrilled with the result.
So here is my recipe,you will love this I am sure.

Mango Spinach Smoothie

I had been out running on a very hot morning, when I got home and after having a few glasses of water I was still quiet out came the blender.

I had cut up fresh mango from the fresh food market and frozen it a few days before, so I got that out next came my kiwi fruit, then grapes frozen banana and last of all my fresh organic spinach, next into the high powered blender with the water and ice, and I ended up with this nice thick smoothie..

I loved this smoothie it tasted amazing and was so thick and full of mango flavor.
So I am sharing with you..

Strawberry Chocolate Smoothie

When I made this smoothie I was not sure how it would all go together.
But was very surprised at the end result which was a thick and very tasty combination  of flavours.
Not really being a chocolate fan I was out of my comfort zone making this,
but in record time had devoured the lot.
Dave loved his as well so I thought I would share  this one.
I use a Optimum 9400 blender which always gives me great tasty quick smoothies.

Spirulina Chia And Spinach Smoothie

I had to break my cycle of having a Kale smoothie every night,and because I loved it so much I was reluctant to try anything else,then shock horror I had know kale in the fridge, but I had plenty of spinach,so it was time for a change.
I remembered 2 weeks ago when I was in the gold coast I had a smoothie in a raw cafe and they added 1/2 cup almonds, so I had spinach and almonds,then I thought green apple,chia seeds and spirulina and a small frozen banana and It was amazing I  loved it, so I thought I would share it with everyone....

Kale Smoothie

I look forward to my kale juice everyday and this one is my favorite.
This simple green smoothie recipe with kale can be made even simpler by adjusting to whatever greenery you have on hand.
Kale contains large quantities of anti-oxidants,manganese,calcium and B vitamins.
I love the great taste,and sometimes add spinach as well as the kale and always use a frozen banana.
This is a real favorite with my friends when they come over.

Melon Lemon Juice

This great thirst quenching juice. Great chilled for after exercise recovery.

Blend together

4 cups Watermelon
Juice of 2 or 3 Lemons
1/4 cup Coconut Water
Handful of Ice

If required for taste, add small amount of Raw honey or Coconut nectar.