Raw food

Soothing for your digestive system and wonderfully warming, ginger is the perfect spice for winter. Try this raw ginger slice and I guarantee you’ll be hooked, as will your gluten, dairy and refined sugar intolerant friends!

Raw, refined-sugar free and oh-so-delicious, this lemon meringue pie is a superstar. Transforming the classic pie by using fresh coconut flesh and coconut cream instead of meringue, this indulgent dish will blow you away!

As delicious as the strawberry cream chocolates from the Favourites box but made of completely natural ingredients, these little cookies are divine! Keep them on hand for whenever you need a guilt-free treat.

A café favourite gets a plant-based update with this healthy, wholefood take on the classic ginger slice.

Raw food expert Megan May of Little Bird Organics zaps the classic calorie-laden banoffee pie with activated nuts, alternative sweeteners and dairy-free coconut to create a raw, light and tasty treat

Raw food expert Megan May of Little Bird Organics gives traditional deep-fried samosas a gluten-free overhaul with a healthy hit of vegetables and spices

These icy treats not only look and taste amazing but are also really good for you; the vitamin C and antioxidants from the blueberries and lemon juice will help keep your immune system charging so you can enjoy your summer adventures. Recipe by Megan May.

Can you imagine devouring a slice of rich, creamy cheesecake and feeling nothing but pleased with yourself? When it’s made solely with raw ingredients and contains no wheat, refined sugar or dairy, you can afford to be the smuggest hedonist in town

Why eat raw? When raw food is heated above 45°C, the enzymes that help you absorb essential nutrients are destroyed, so enjoy these delicious "good for you" raw chia chocolate puddings. Photography by Rob Shaw/bauersyndication.com.au

Enjoy this fresh and fragrant pad thai with kaffir lime. It's a healthy alternative to the high-carb classic. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

This is for the serious chocolate lover, a rich chocolate cake base layered with chocolate cream frosting. If you like, serve with coconut whipped cream and raspberry coulis. Raw desserts are one of the best ways to showcase the amazing flavours you can achieve with raw ingredients. It’s hard to imagine when eating this cake how it could possibly be raw; it just tastes insanely decadent and chocolatey. What is really brilliant about it, other than being full of chocolate, is that you now have a use for all that nut pulp you have left after making nut milk.

Enjoy all the taste without of this delicious pudding without any refined sugar! Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

This delightfully sweet and humble hummingbird cashew cake is packed with wholesome, nutritional ingredients and full of decadent flavour! Perfect accompaniment with your morning cuppa!

This vegan cheesecake contains no actual cheese, instead it is based on nuts, which provides a wonderful, natural richness and flavour. The combination of fragrant earl grey tea and chocolate is utterly irresistible.

This gorgeous strawberry halva mousse is naturally sweet and fluffy, combining juicy strawberries and nutty tahini to create a perfect healthy dessert or mid-morning snack.

Zingy sherry dressing over a simple salad with tender, delicious semi-aged goat's cheese toasts.

This simple dessert, meaning 'cooked cream' in Italian, will wow any crowd

Sliced thin and served fresh with herbs and a lime and soy dressing, this seafood dish brings tang to a party appetizer.

A summer salad of chicken, potato and mint with a fresh and easy dressing.

This colourful confetti salad with shredded cabbage and crunchy capsicum and a zesty lemon honey dressing is a crisp and tasty side dish

Save money by making your own bircher muesli. If you soak the oats and apple juice overnight, you'll have breakfast ready to go in a flash!

Megan May’s crisp raw cannelloni make an outstanding bite-sized canapé for a dinner party or an elegant amuse-bouche

Sharpen the mind over lunch by enjoying this quick combination of spinach, avocado, tuna and corn wrapped in wholemeal lavash.

A lady-like twist on the classic Mexican cocktail.

Forget sugar-laden shop-bought muesli bars. These rich but healthy fruit and nut-filled treats make for an energising snack.

Light and full of bold tropical flavours, this soft mousse cake has a melt-in-the-mouth texture with a healthy, crunchy base

Mexican flavours work incredibly well with raw food especially as a lot of components are raw anyway, like salsa, guacamole and slaw.

Prepare healthy lunches for school or work with this simple recipe by Sophie Gray

Raw food expert Megan May of Little Bird Organics creates exciting Easter treats packed with goodness

This is a simple, no-fuss canapé option. The prosciutto could be substituted with bresaola or mortadella.

In the heat of summer, impress your friends and family with this refreshing and flavour-packed raw pasta dish by Megan May

This is almost like a chutney in flavour; it’s tart and a little sweet and the juniper berries give a lovely, peppery, aniseed flavour.

This delicious treat looks makes a wonderful Christmas gift for family and friends. And it's gluten-free and dairy-free too!

These truffles won't last long even if they are the healthiest treats on the table. Gluten-free and dairy-free too, watch them disappear.

These festive goodies are so delicious and healthy there's no need to hold back. And they're gluten-free and dairy-free too!

With the classic sweet, salty, sour Thai flavours, crunchy nuts and moist, tender lamb, we've got flavour and texture well and truly covered with this tangy beef salad.

Megan May shows you just how good raw food can taste with this modern twist on a classic cake combination

Want a hunger-busting snack that’s healthy, will travel, and tastes delicious to both kids and adults? These beautiful strawberry and honey chia puddings make a brilliant on-the-go lunch or breakfast.

Want a hunger-busting snack that’s healthy, will travel, and tastes delicious to kids and adults alike? These chia, coconut and apricot bars are loved by all and are a great on-the-go energy boost.

Want a hunger-busting snack that’s healthy, will travel, and tastes delicious to kids and adults alike? This one gets the thumbs up from everyone!

Get a flying start to your day with a nut-free, nutritionally rich granola, packed with super foods and tasting sensational

Megan May unravels a classic dolma recipe and ‘uncooks’ a delicious raw alternative

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Studies show that eating more raw food is good for you, not only physically but mentally. This recipe is so easy and light!

Colourful tomato salad with Lebanese labne & sesame and sunflower seeds

The fish can be refrigerated for up to 36 hours. You can substitute the gin with vodka or omit the alcohol completely. Micro herbs are small punnets of baby herbs or cress and can be found at good greengrocers, growers markets and some of the larger supermarkets; substitute with small picked leaves from regular bunches […]

A healthy white bean, corn and avocado salad from Australian Women's Weekly.

The tart, exotic flavours in the salad are enhanced by the creamy, nuttiness of the fried halloumi cheese. A wonderful combination.

This recipe is also nut-free and egg-free. Did you know? Lebanese cucumbers are short, slender and thin-skinned, and are probably the most popular variety because of their tender, edible skin, tiny, yielding seeds and sweet, fresh taste. Note

Use kitchen scissors to cut nori into fine strips. Recipe not suitable to freeze. Note

A light, fresh and fragrant Thai herb and mango salad from Australian Women's Weekly.

This healthy sandwich is quick and simple to make for when the midday hunger kicks in.

The perfect side salad for a romantic dinner.

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

This classic cocktail is snazzy and iconic as it is constantly referenced in pop culture. Bring a little of that suave to your next cocktail party, or even for a cozy stay-at-home drink with a friend or partner.

Sweet Asian-style duck salad with mandarin and pomegranate from Australian Women's Weekly.

A fresh, fragrant, sweet and sour Vietnamese chicken and herb salad with pickled carrot and a spicy dressing.

This basic fruit mix is enough to make a pudding (boiled or steamed) large enough to serve 10 people, a regular-sized cake and a dozen mince pies. Note

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

Replace basil with parsley leaves or shredded mint leaves. Note

Fresh and colourful tropical salad with lime and ginger syrup from Australian Women's Weekly.

Kachumber is an Indian salad consisting of fresh chopped tomatoes, onions, if you like, chilli peppers.

A fresh and vibrant apple slaw with a buttermilk dressing from Australian Women's Weekly.

Rice paper wrappers are available from the Asian food section in supermarkets. Filling ingredients can be prepared several hours ahead. Keep covered in the refrigerator. Rolls can be prepared up to 2 hours ahead. Place on a tray lined with plastic wrap, then cover with a clean, damp tea towel and keep refrigerated. Note

A healthy, fast and easy white bean salad from Australian Women's Weekly.

This beautiful dish is a great starter to impress at your next dinner party.

A healthy and fragrant white bean salad with coriander, mint and lemon grass.

A signature dish from the kitchen of New York's world-famous Waldorf-Astoria hotel, the Waldorf salad was created at the beginning of the 20th century.

An exquisite witlof, fennel & zucchini salad with orange dressing from Australian Women's Weekly.

You need only small quantities of pineapple and rockmelon, so buy the smallest fruit you can find. Two passionfruit will supply the right amount of pulp. Honey yoghurt can be made a day ahead; store, covered, in the refrigerator. Note

Fragrant, healthy and fun Thai salad cups for dinner, lunch or as side dish.

Deliciously bright and colourful lentil, gorgonzola and witlof salad.

The glamour set know where the best lattes are, and always get a seat at the best restaurants. This party food is sure to be on their “what’s hot” list, and will have them wanting more. Note

Tia Maria or dark crème de cacao can be substituted for Kahlua. Glass 180ml old-fashioned Note

Try serving the fruit kebabs with chocolate sprinkles and desiccated coconut as well as 100s & 1000s. Note

Fragrant Thai salad with barbecued beef, served with wedges of lime.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

These preserved citrus fruits are great to use as a base for a whole range of desserts dishes such as pies, puddings, cakes and crumbles.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

For a sophisticated Japanese entrée, try this sashimi dish served with fiery daikon, toasted nori and black sesame.

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Regardless, it is still probably a good idea to know your fishmonger quite well, or to seek advice from local authorities before eating any raw seafood. Note

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead. Note

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Fragrant, fresh and zingy green mango salad on betel leaves.

35cm (14-inch) square cake board These cute little cakes would also be a welcome treat at a halloween party for younger children. Cupcakes should be decorated the day of serving as the Minties will dissolve if left overnight. Store cakes in an airtight container at room temperature. If you can’t find un-iced cupcakes, use iced […]

This Greek-style marinade is great for flavouring all meats.