I started a Raw Food shop last year to express my ability to make food, turn others on to Living Live Food and create a $10 lunch in Byron Bay and also because there was nothing offering raw food that was organic, interesting and well priced. The food I make is constantly praised, which I appreciate and quiet frankly, would prefer the food spoke for itself, however in this small town, I have the reputation of being a bitch. How did this happen I wonder? It began when I got involved with people.

I am a bitch because I fire people who steal from me.
I am a bitch because I don't want to hire fantatics, divas, wannabes, lazy fucks and freaks.
I am a bitch because I won't give away my original recipes.

I am a bitch because I don't want to give away my food for free.
I am a bitch because I answer back when others are rude to me.
I am a bitch because sometimes I have ordered cooked food in a restaurant (no other places around here serve Raw and I like to go out)

I am a bitch because I opened in the first place when really everybody else had the idea first, right? and finally I am a bitch because it's none of my business what other's think of me and so I just don't care.

So, I have decided to live my truth and embrace my Bitch, and this site is my expression of this, along with Living Live Food lifestyle, recipes, opportunities, information and fun.

Cashew Nut Cream Cheese

CASHEW NUT CREAM CHEESE

This tastes like Philadelphia cream cheese and is a tasty dip or spread

• Take a measure of wheatberries. I use about a cup for a 2 litre jar of water, so you may want to make a smaller batch

Soak the wheat over night and in the morning sprout them. When they have the smallest little tail, put them in the jar and fill with filtered water.

Let this sit for a day and shake it at least twice. 

This is creating what is called Rejuvelac, a fermented water that can be used as a smoothie base, in recipes or in this case, to make cheese. It is filled with healthy bacteria that is kind and restorative to your digestive system. It smells a bit, but it's a sweet fermented smell, if its off you will know it. 

I store it in the fridge to keep it for longer.

• Next, take a cup of Really Raw Cashews and put in a Vitamix or other highspeed blender. Cover the nuts with the Rejuvelac water and a dash of your favourite Salt -  blend away until its a smoothy creamy consistency. Makes about 300gms.

Store in the fridge and it will last 7-10 days if you don't eat it all first.