Raw mini passionfruit cheesecakes (GF)

With a kitchen wafting with the aroma of passionfruit, I knew it was an apt time to make a dessert. Straight up – Mr B requests cheesecake… so that is exactly what I created.

With no cooking required, these raw little cuties will take you no time at all – alas, the setting time…

To ensure passionfruit are at their ripest (and best), use when they are wrinkly and you can literally smell them through their skins.

Passionfruit are rich in the water soluble antioxidant – vitamin C, or ascorbic acid and fibre.

This recipe can be made vegan by omitting the honey and replacing with maple syrup.



1/2 cup raw almonds

10 pitted dates

1/4 cup lupin flakes

pinch himalayan sea salt


1 & 1/2 cups raw cashews (soaked for a few hours & drained)

1/2 cup extra virgin organic coconut oil

2 tbsp raw honey

juice 1/2 lemon

1/2 cup organic coconut milk

1 vanilla bean

6 drops DOTERRA wild orange oil

6 passionfruit *pulp


In a food processor, blitz the base ingredients until they are fully combined – and a crumb like consistency. It should stick together between your fingers.

Divide the base between 6 small glasses or mini jars and press firmly, until compact.

Place the glasses in the fridge.

Rinse out the food processor and add the cashews. Blend for 5 or so minutes, or until creamy.

Add the remaining cheesecake ingredients and blitz until silky smooth. Pour the cheesecake mix over the bases in the 6 glasses and return to the fridge.

Cut the passionfruit in halves, scoop out the flesh and into a small bowl. Divide the pulp over the top of each of the mini cheesecakes and return to the fridge for a couple of hours before serving.


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Mexican rice & bean bake

This bake has a relatively long cooking time, but a quick and easy prep time. A great dish for during the week – when you can pop dinner on, and get some other things accomplished whilst it bakes.

You will need a decent size frypan for this recipe, or alternatively, you can transfer and mix all of the ingredients into a large bowl – once you have taken the onion mixture off the heat.

serves 4


swig of organic olive oil
1 finely diced red onion
2 garlic cloves finely diced
1/4 cup organic passata
1 tbsp ground cumin
1/2 tsp paprika
pinch chilli powder
himalayan sea salt & cracked black pepper
1 & 1/2 cups brown rice
3 cups organic vegetable stock (heated)
400g organic mixed beans
shredded spinach leaves
2 cups fresh corn kernels
1/2 cup pitted and halved kalamatas
1 lime juice
fresh coriander leaves
grated goats cheese

2 spring onions
lime wedges


Preheat the oven to 175 degrees (fan forced).

Heat the olive oil in a large frypan over a medium heat. Sauté the onion until translucent. Add the garlic and sauté for 1 minute.

Add the cumin, paprika, chilli powder (add as much or as little as you like) and season with sea salt and cracked pepper.

Continue to sauté until fragrant. Stir in the passata and cook for a further 5 minutes. Take off the heat.

Add the un-cooked rice, heated vegetable stock, mixed beans, shredded spinach leaves, corn and kalamatas to the frypan. Squeeze with lime juice, scatter the coriander leaves and gently mix through. Pour mixture into a large square baking pan and top with grated goats cheese.

Cover and bake for 1 & 1/2 hours, or until the rice is cooked.

Serve in bowls with a dollop of plain yoghurt, lime wedges and finely sliced spring onions.

Apricot, cashew & turmeric balls

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a strong antioxidant.It has been used in India for thousands of years as a spice and medicinal herb.


We had some friends call in for afternoon tea over the long weekend… and looking in the cupboard for inspo… I had some dried apricots – so I decided to make some raw balls (well technically not entirely raw, as I toasted my cashews to intensify the flavour) as they are so quick and easy to whip up.

These little balls were quite delightful, and totally satisfied that afternoon sweet craving.

Double the ingredients listed below, if you want to make a larger batch.

makes 10


80g raw cashews
20g organic (unsweetened) desiccated coconut + extra for coating
1 cm piece fresh ginger
120 gram dried apricots
1/4 teaspoon turmeric
1 tablespoon raw honey


Roast the cashews and desiccated coconut in a moderate oven, until golden brown. Set aside.

Place all of the ingredients in a food processor and blitz until the mixture comes together in a ball.

Roll the mixture into bite sized balls. Coat in desiccated coconut.

Store for up to 2 weeks in an airtight container in the fridge.