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Raw Date and Macadamia Caramels

raw date macadamia caramels

I know, I am a little late to the “raw food” party but that is the way it goes with me.  Some things take a little convincing, or a taste :-) I really only became interested in sweets that are not baked after creating this Raw Lemon Slice recently. To be honest baking is not my forte and I don’t love it.  To come up with some great family snack recipes that are not only healthy, but also super quick AND require no cooking is like a little blessing to me!  I have no idea why I have not been trying to get all our meals to be raw!  The thing that I love most about my two recent raw recipes is how very quick they are to prepare – give the ingredients a quick blitz in a food processor and you have a fabulously tasty treat. What is not to love??

This recipe came about in my usual style – by pulling things from the pantry to see what I could combine. The figs are from one of my dad’s trees and macadamias are usually on hand somewhere in my “Nut Container”.  The lovely creamy, buttery flavor of this nut pairs wonderfully with the caramel tones of the fig and dates.

The only draw back that I have discovered for this recipe is that my big boy can not take it to school in his lunch box due to the school “no nut” policy. This does have an upside though…when these caramels are on offer there is exceptional behavior and manners after school in the hope to earn a slice! Make yourself a cup of tea and get in quick as they will disappear before you know it.

These caramels are gluten free, refined sugar free and dairy free. They are so quick to make – ready to place in the fridge in less than 10 min and ready shortly after.

Raw Date and Macadamia Caramels
Prep time
Total time
Gluten free, dairy free, refined sugar free. These raw date and macadamia caramels will not last long.
Recipe type: Dessert
Serves: 12
  • 1 cup dates
  • 1 cup macadamia nuts
  • ½ cup dried figs
  • ⅓ cup Rice Malt Syrup
  • 2 tablespoons chia seeds
  • 1 tablespoon cinnamon ground
  • ½ tablespoon coconut oil (optional)
  • 1 tablespoon cocoa powder
  • pinch salt
  1. Add the ingredients to a food processor and combine well until the mixture forms a ball, or well combine mass
  2. Scoop the mixture out onto a chopping board or the bench lined with baking paper
  3. Cover with another piece of baking paper and use a spatula, or a rolling pin to smooth/roll the mixture out into a rectangle about 2 cm thick, or desired thickness.
  4. Place into the fridge to set once achieve the suitable thickness
  5. When set, slice into squares and sprinkle with cocoa powder to serve
  6. Keep separated by baking paper or the pieces will stick together
You will need a food processor with a decent sized motor to process the mixture. My machine is 850 watts. A machine with less wattage will struggle or potentially over heat while trying to process the ingredients.

raw date macadamia squares

raw date macadamia squares

 Do you have special after school snacks for the kids?  Have you discovered raw food snacks yet, or am I last to the party??





A Fresh Legacy






Men’s Aftershave Lotion Recipe

Mens aftershave lotionThis recipe is for the man in your life,  just in time for Father’s Day, or any old day when you think his skin is looking a little raggedy and old.

Mr Fresh does not subscribe to Mothers Day, Fathers Day, Valentines Day or any of the other “days” really. When we had children I had to get him into the swing of both Mothers and Fathers Day.  I am not keen on the idea of expensive gifts or trying to cram into a busy restaurant on this day. I do like the idea of saying “thank you” to your mum or dad on this day. A little appreciation can go a long way!  Now that my boys are in junior primary school and kinder I love the gifts that they create for these occasions. They are so excited and proud to hand over their gorgeous creations.  I guess that this recipe falls into that category. Home made, with love.

While working on  some new skin care recipes a few weeks ago, it occurred to me that I had not made Mr Fresh anything to keep his skin looking young, supple and wrinkle free.  I had an overflowing collection of glorious new Aromatherapy skin care products filling the bathroom shelves so I made this softening, soothing lotion for him to use each morning after shaving.

This aftershave lotion is quickly absorbed by the skin as it is plant based, it is non greasy.  The essential oils that I chose to use are base notes, thus provide a deeper, masculine fragrance.  They are soothing, anti-inflammatory and non drying for the skin. I have outlined more about the properties of the ingredients in the table below after the recipe so read on…..

Men's Aftershave Lotion Recipe
Prep time
Cook time
Total time
Recipe type: Skin Care
  • Fat Phase:
  • 6 grams Avocado Oil
  • 4 grams Shea Butter
  • 5 grams Cocoa Butter
  • 10 grams Almond Oil
  • 15 grams Emulsifying Wax
  • Water Phase:
  • 230 grams water (boiled and cooled)
  • Active Oils:
  • 3 drops Roman Chamomile 3% essential oil
  • 1 drop Cypress essential oil
  • 1 drop Sandalwood essential oil
  • 20 drops Rosehip Oil
  1. Measure out the ingredients from the Fat Phase into a bowl (that can be placed over a saucepan of water without the ingredient bowl base touching the water). Set the water in the saucepan to simmer
  2. Allow the fat phase ingredients to melt over a low heat. *They should not be heated above 70 degrees Celsius
  3. Weigh out the water.
  4. Pour the fat phase ingredients into a large Pyrex jug (or similar) Use a stick blender to blend the ingredients, adding the water in a slow steady stream
  5. Continue to blend until the mixture thickens to the consistency of whipped cream
  6. Stir in the essential oils
  7. Pour into steralised jars or containers
  8. Use within a few weeks
I generally use jars with a plastic lid that can not be oven steralised. To steralise in boiling water add the jars to a sauce pan of cold water, bring it to a boil and allow to boil for a few minutes. Remove with tongs and place upside down to drain on a clean towel.
Use clean equipment at all times - Use boiling water to rinse any spoons and the blender prior to using
All measurements are in GRAMS not in mls (including all liquids).

Mens face lotion

Ingredient  Properties 
 Almond Oil Suitable for all skin types especially dry skin, after sun care. It is rich in protein
 Avocado Oil Well absorbed, non greasy, regenerative, excellent for mature skin
 Cocoa Butter Softening and soothing, protective, quick absorption. resistant to becoming rancid
 Cypress Essential Oil Good for oily skin, acne prone skin, broken capillaries, astringent, cleansing, antiseptic
 Emulsifying Wax A naturally derived emulsifier, very mild on the skin and free from any toxic by-products
 Roman Chamomile Oil Anti inflammatory, soothing, dry skin,
 Rosehip Oil (organic) Dry skin, mature skin, healing, scars
 Sandalwood Essential Oil Ant inflammatory, dry skin, antiseptic
 Shea Butter Softening, healing, natural sun screen, prevention of dry skin, Vitamin E and Provitamin A

Please note:

*All of the links in the above table will allow you to locate superior quality raw materials from my personal supplier, Aromatherapy for Australia. You will be able to create this recipe, and some of my other skin care recipes with these ingredients. The links are affiliate links. This means that if you choose to make a purchase I will receive a small percentage of the sale. Your support  helps me to maintain this site and continue to bring you recipes like this one. Thanks!

This recipe includes naturally sourced ingredients, despite this it is still possible for one or more ingredients to be unsuitable for some people. If you experience any reaction or discomfort (as with any product, or food) you should discontinue use immediately.

If you have a health condition (including pregnancy – probably not applicable for this recipe but you an never tell!! ) do not use essential oils without consulting a qualified therapist. Essential oils are highly concentrated, at approximately 70 times stronger than the plant that they came from. They should only be used as directed, or upon the advice of a trained practitioner. Essential oils must be stored out of reach of children. This recipe is provided for educational purposes. It should not be considered as health advice.


Do you celebrate Fathers Day? 

I wish all of the Dad’s put there a great day with their family (and smooth, hydrated skin).





A Fresh Legacy





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Carrot Dahl Recipe

Carrot Dahl Recipe

Dahl (daal, dal????) has never been at the top of my must cook list.  It never seems to look terribly appealing.  I gave it a try on “one of those days” where you get part way through the day and realise that your dinner plan is flimsy at best. My approach to those days is to firstly visit the garden, and secondly to start pulling things out of the pantry.  So…. you guessed it, there were carrots ready to harvest in the garden and an unopened bag of Chana Daal in the pantry. I was feeling adventurous so decided to give it a try.

I had no idea how long to cook it or how much liquid would be required, the package did not indicate either. I turned to my friend Google and came across this great article where the author tested numerous recipes and processes for cooking it. Her conclusion was to cook it slowly for a long time to achieve a creamy consistency. That sounded good to me…..and it was,  it was very good.

Carrot Dahl Recipe
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Total time
Carrot Dahl. A fresh vegetarian recipe, made with pantry staples and freshened with home grown carrots. Cooked slowly until smooth and creamy.
Cuisine: Vegetarian
Serves: 4
  • 1 cup Chana Daal - rinsed
  • 7 cups of water
  • handful of fresh thyme leaves
  • 2 fresh bay leaves (or dried if you do not have access to fresh ones)
  • 1 tablespoon coconut oil
  • 2 garlic cloves
  • 1 small piece of ginger - grated
  • 1 shallot - finely sliced
  • 2 carrots grated ( 1 and ¾ cup)
  • 1 teaspoon paprika
  • ⅓ cup white wine
  • generous pinch of salt
  • Greek Yogurt to serve
  1. Add the rinsed Daal to the water with thyme and bay leaves and bring the pot to boil
  2. Use a scoop to remove any scum that surfaces
  3. Reduce to a low simmer
  4. To a pan add the coconut oil, garlic, ginger and shallots and heat until softened. Remove from the heat and set aside
  5. When ¾ of the water has been absorbed and the daal has started to break down, add the carrot, paprika and wine and stir
  6. Continue to simmer until the water is almost entirely absorbed, stirring frequently
  7. Add the garlic, ginger and shallots and a generous pinch of salt and stir through
  8. Serve with a dollop of yogurt and a sprinkle of paprika if desired.
Cook time may be +5-10 min depending on the simmer level. The resulting texture of the daal should be broken down

Are you a fan? 





A Fresh Legacy


Rye Besan Tortilla Recipe

Rye Besan Tortillas

Tortillas are a great food to know how to make from scratch. It is healthy for both your grocery budget, as well as for you. Make your own with good quality wholesome ingredients and without the use of any additives or processed ingredients or packaging.

A friend gave me a plain flour tortilla recipe about a year ago. It is a great recipe that she had adapted from a Donna Hay recipe. We used it regularly for 6 months or more until I decided I would like to try it with some less refined flour. I also wanted to incorporate some spices into the mixture. I did not realise once I had that idea stuck in my mind just how many versions I would make!  The type of flour that you use has a huge impact on the texture of the resulting tortilla.

I began exploring different flours when my mum gave me a wide variety of different flours to try. She had collected them from a local woman at a Farmers Market.  The collection included  Besan flour (chick pea) and Maize flour.  While I loved the flavor of the maize flour tortillas, the chick pea (besan) flour had a much nicer texture.

Besan flour is also known as gabanzo bean, gram flour, or chick pea flour. It is high in folate, and has a high fibre, protein, thiamin (B1), and iron content. (Via the dietary information the on package). It is gluten free and the brand that I used is stone ground.

Making your own tortillas is an easy way to reduce the cost of a meal. It uses basic pantry ingredients. The cost is very little in comparison to a store purchased pack. Chickpea flour is generally available in health food stores and good delis.

While testing this recipe I also experimented with the use of coconut oil, ghee and finally returned to butter as the best to use for a consistent texture and dough.

This recipe is the one that we enjoy the most. I love the earthy, chick pea flavor and the texture that the rye lends these tortillas. They pair beautifully with tacos.

Rye Besan Tortilla Recipe
Prep time
Cook time
Total time
Making your own rye and besan (chickpea) flour tortillas is healthy for your grocery budget, as well as for you. Perfect for tacos.
Cuisine: Mexican
Serves: 12
  • 1 and ½ cup of rye flour
  • 1 cup besan (chickpea) flour
  • ¼ teaspoon coriander seed
  • pinch cayenne pepper
  • ¼ teaspoon tumeric
  • ½ teaspoon cumin
  • 25 grams butter
  • ½ tablespoon salt
  • 160 ml warm water
  1. Add the flour and spices to a bowl
  2. Add the butter and use your finger tips to rub it through until there are no lumps of butter left
  3. Add the water (LEAVE 30 ml or more unused)
  4. Mix the ingredients together using a wooden spoon
  5. Use your hands once incorporated and knead the dough gently, add the extra water as needed and continue molding the dough into a smooth ball
  6. It will feel a little bit grainy due to the rye flour
  7. Once the dough is a nice texture divide the dough in half and then each piece in half again until there are about 12 pieces roughly the size of a golf ball
  8. Take each piece of dough and on a lightly floured board keep the round shape and flatten the dough with the palm of your hand. Use a rolling pin to roll each piece out to a thin round shape. Add flour as required to prevent the rolling pin sticking, or the dough sticking to the board
  9. Roll to a thickness that allows the dough to be picked up from the board and moved without breaking.
  10. Roll out all tortillas, separating each one with a small piece of baking paper so that they are all ready to cook
  11. Heat an iron skillet (or non stick if your prefer) to heat to a medium high heat
  12. Add a dob of coconut oil (or cooking oil of choice)
  13. Add the first tortilla and cook, once you start to see bubbles pop up from under the tortilla, flip and cook the other side - this is a couple of minutes each side
  14. Serve while warm
Cook time is for each tortilla
These tortillas are not as soft and pliable as store purchased ones. They will become stiff as they cool. They are best used/ stuffed with your choice of filling when they are warm, and just cooked.
Uses for left overs:
Left overs can be re-heated to soften them for 10-20 seconds in the microwave
Break left overs into pieces as you would corn chips and use them for dipping.

This is another recipe I am happy to make from scratch.  As with all items of this category, it takes a little more time and effort than cutting open a plastic bag from the Supermarket. I am happy to visit the supermarket less and spend the extra time making something with no additives, and with a clear understanding of the quality of the food I am serving my family.

Have you tried making your own tortillas?





A Fresh Legacy



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