Hi and Welcome (updated)

Welcome to my blog, recording my topsy-turvy journey into the world of Whole Food.  Since beginning this blog a few short months ago, my path has been redirected from a purely Raw Food diet to one I have dubbed the ‘Rawleotype‘ diet.  This is a somewhat peculiar mix of Raw Vegan, Paleo and GenoType.  The main emphasis remains that the food we eat is whole, natural and unprocessed, and that gluten, dairy, eggs and refined sugar are limited.

I hope that I may be able to share some of the things I learn, to help you maybe avoid some of the problems I have, and to provide some helpful tips on things that have worked for me.  I hope you will join me as I Hunt and Gather a raft of recipes, tips and ideas 🙂

Raw Pasta Revolution Recipe #2 – Pasta Alfredo (version 1)

20140206-141452.jpgTime for pasta sauce #2 – Alfredo.  There are two variations of ‘alfredo’ sauce that I have tried so far, and I will talk about each.  Today we’ll look at the ‘cheesy’ version.


Traditional Italian Alfredo sauce was simply cheese and butter.  However, there are now many varieties available, particularly where it has been commercialised for pre-packaged sauces and pasta mixes.  Flour, eggs, cream, starch and vegetables can all be found in sauces labelled as Alfredo.  Essentially, the main theme is a pale, creamy pasta sauce.


Obviously, with the Raw Food diet, most of the abovementioned ingredients don’t work.  With some creativity and an open mind though, you can almost believe you are eating the original Italian creation.


This is my go-to raw meal, when I’ve had a busy day and don’t want to spend much time in the kitchen.  It is so ridiculously easy to make.  Plus healthy and nutritious to boot!


Original recipe from Shine On Raw.




  • 2 zucchinis
  • 1 cup of cashews
  • 6 tablespoons of sunflower oil
  • 2 tablespoons of nutritional yeast
  • ½ tablespoon of Bragg Liquid Aminos
  • ¼ cup of water (or for desired consistency)
  • ½ cup of walnuts
  • Salt and pepper to taste





  • Use your spiraliser or peeler to create wide noodles from the zucchinis
  • Add all sauce ingredients except the water and walnuts to a food processor and blend until smooth
  • Add the water slowly until you reach your desired consistency
  • Stir through the walnuts
  • Pour over the pasta and mix thoroughly



My Notes

I used extra virgin olive oil instead of sunflower oil
I used Tamari instead of the liquid aminos
Instead of walnuts, I tend to use slivered almonds, or just skip them completely
I tend to add a little more nutritional yeast, for an extra cheesy flavour
Grinding the cashews first produces a smoother end result

Raw Pasta Revolution – Recipe 1 Basil Pesto Pasta

20140206-141503.jpgI love pasta!  I think I’ve mentioned that before.  Several times.

When I began investigating the Raw Food diet, it was with a heavy heart that I realised pasta would no longer be on the menu.  Not the pasta I was used to anyway.

However, I have fallen in love with raw zucchini pasta, and the available range of sauces that can be made.  I can honestly say that I haven’t missed traditional pasta at all.

Over the next few posts, I will explore a variety of pasta dishes and give you my verdict on how they compare.

We will start with Basil Pesto Pasta (pesto being another dish I am rather partial to).  First though, let’s look at what ‘raw pasta’ is.

Rather than traditional pasta, which is made from flour and eggs, rolled and then boiled, raw pasta is made from vegetables.  Zucchinis tend to work the best, as they have firm flesh that doesn’t disintegrate when formed into noodles.  You can however throw in some carrot (or other vegies) to mix up the texture a bit.  Cucumbers don’t tend to work well, as they are too wet.

To form the noodles, the easiest option is to use a spiraliser.  This was the first raw appliance that I bought, and it was worth every cent!  It honestly takes about 60 seconds to make two bowls of noodles – and that includes washing, topping and tailing the zucchini.  The spiraliser I have has 3 blades, so I can make thin noodles, thick noodles, or wide strips, tagliatelle-style. If you don’t have a spiraliser, you could use a julienne peeler, a grater, mandolin, or simply chop the zucchini finely (if you have good knife skills, unlike me).

Then it’s simply a matter of making your selected sauce and tossing the noodles through.  Buon appetito!

Basil Pesto Pasta.  Original Recipe from Shine on Raw.


  • 2 large zucchinis
  • ¼ cup pumpkin seeds
  • ¼ cup pine nuts
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 2 cups lightly packed basil
  • 2 cloves garlic
  • 1 teaspoon salt


  • Spiralise the zucchinis
  • Blend the pesto ingredients in a food processor
  • Pour the pesto over the zucchinis and mix well

My Notes

I didn’t have any pumpkin seeds, so I used additional pine nuts instead
I found the full amount of salt a little overpowering, so suggest adding half then adjust to taste from there
I added some semi-dried tomatoes when mixing the pesto through
I halve the recipe to serve 2
You honestly don’t miss the cheese in the pesto!  The pesto would also make a great dip, though I would probably reduce the amount of oil a little to make a thicker mix if that was my intention.