Grain-free vegan sushi sushi.

Who doesn’t love sushi? It’s quick easy and a great lunch box snack. But most sushi’s are made too far in advanced, full of bad bacteria from takeaway food handling practices and cheap farmed fish or hormone packed meat and served with soy!

So you can make your own . . .


Serves: 4

Prep time: 15 minutes

What you need:

2 cups pulsed raw cauliflower or soaked and cooked quinoa

2 tbs apple cider vinegar

3 organic dried nori sheets

1 carrot julienned

1/2 capsicum julienned

1/2 cucumber julienned

handful snow peas sprouts

1/4 cup red cabbage thinly sliced

2 fresh or dried and ten soaked shitake mushrooms -optional

1/2 avocado sliced thinly

1/4 cup coriander

1/4 cup mint sliced

organic wasabi paste if tolerated- optional

sesame seeds to decorate

1 tbs water for sealing the rolls

photo copy 11

How to make it:

  1. pulse the caulflower into cpus cpus or rice constancy in a food processor.
  2. in a bowl add the cauliflower apple cider vinegar. This will start to soften the “rice”
  3. place the nori sheet on to a sushi rolling mat or tea towel. Add the cauliflower to it and spread out about 1 cm thick to the edged, leaving a gap at the end furthist away from you.
  4. the end closest to you start adding on your topping in stripes. Start with the wasabi if your using it then the harder vegetables and finish with the softest like sprouts and herbs.
  5. don’t fill it to much your better to make smaller and more of them.
  6. using the matt roll away from your self tucking the edges in and under and rolling away at the same time. Dip your finger in some water and run it along the edge that has no ‘rice’ on it. This will seal it together so it does not unwrap.
  7. with a sharp hot bread knife cut into 6 pieces and sprinkle with sesame seeds.

Serve with a dipping sauce, pickled vegetables and a raw crunchy asian salad.

Enjoy making it your own!

Grain free granola.


This Granola is divine and once its made stores for a month or two.

What you will need:

3 cups of your choice of nuts (I used almonds, cashews, macadamia, pecans and Brazils nuts )
1 cup of pumpkin seeds
1 cup sunflower seeds
1/2 cup chia seeds
1/4 cup flaxseeds
1/2 cup hemp seeds
1 cup flaked or shredded coconut
1 cup sultanas
1 cup goji berries
1/2 cup figs cut in to slices
1 tbs cinnamon powder
1 tbs ginger powder
1 tbs maca powder
2 tbs mesquite powder
2 tbs green powder like barley grass

Or anything else you like to add like buckinis or quinoa flakes if you can cope with grains. The powders are optional but cinnamon and ginger help with digestion.

How to make it:

  1. Mix all the ingredients in BIG bowl.
  2. Heat 1 cup coconut oil, 1/2 cup honey or maple syrup or yacon syrup and stir it through.
  3. It gets sticky and dull looking so I place it in the dehydrator on 115 for a few hrs to dry it back out and let it crisp up. You can do this in a low oven about 75 for 30 minutes but watch it closely turning regulaly.


4. It won’t take long as most of the nuts and seeds hopefully would be activated already. Store in an air tight jar and it will last a month or so. I made a big batch and froze half to keep it really fresh.

Remember this is a sometimes breakfast as it has lots of nuts and dried fruit in it.

Serve with coconut yogurt. Or sprinkle on sorbet or dairy free ice-cream as a special treat. My hubby takes it as an afternoon snack too!

Grain-free, Gluten-free lunch wraps.

Wraps are something I think we all miss going grain-free. And we all know the gluten-free wraps are dry and flake apart. I love using swiss chard, chinese cabbage, coz or iceberg lettuce or cabbage leaves as a wrap. Fill it with your favourite yummy foods and stick a tooth pick through it for lunch boxes or just devoir straight away. Even the kids love them!


This one is filled with sautéed brussel sprouts and bacon with fresh sprouts and garlic mayonaise.

What you will need:

250g brussel sprouts grated or chopped in a food processor

1 red capsicum chopped

1 onion

2 tbs coconut oil for cooking

1 clove of garlic

1/4 cup walnuts

1/4 cup alfalfa sprouts

4 leaves of iceberg or leaf of your choice

1 tbs homemade mayonaise (I had lemon and garlic in the fridge)

1/4 cup chopped basil leaves

How to make it:

  1. fry the capsicum and chopped onion till soft.
  2. use the same pan to sautéed the brussel sprouts in the oil and and garlic till brown and soft.
  3. add the walnuts and basil and drizzle with garlic olive oil if you have any.
  4. serve with a dollop of mayonnaise.

photo copy 2

This was a side dish to my roast dinner so I had it cold in the fridge ready to put in the wraps. I warmed it in pan and served with mayonnaise that I also had left over.

Enjoy making it your own!