Plant-Powered Peeps: Meet Olivia from The Raw Kitchen

Meet the inspirational Olivia - the mastermind behind (the extremely popular!) The Raw Kitchen, and get her recipe for her raw Goji Berry, Citrus and Vanilla Cream Marble Cake packed with superfoods!
Prep Time 15 minutes
Olivia Scott from the Raw Kitchen
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Olivia Scott from the Raw Kitchen

I’m very excited to introduce you to this week’s inspirational Plant-Powered Peep – the gorgeous and oh so lovely Olivia Scott from The Raw Kitchen. I first spotted Olivia or should I say her incredible looking raw plant-based cakes on Facebook, and after drooling over them for a few months decided to introduce myself. To my absolute delight, I discovered the loveliest girl, with a laser sharp passion for plant-based raw organic food. Of course being the healthy foodie nut that I am, we clicked straight away.

Olivia is the mastermind behind the up and coming Auckland-based foodie business, “The Raw Kitchen”. When she’s not studying towards her second degree (a two year qualification in Nutrition), she’s waking up at the crack of dawn concocting all sorts of incredible raw, plant-based, organic, high vibrational cakes for her health-conscious and sweet toothed clients.

Lots of our customers at Be Good Organics absolutely love ordering their superfoods and other delicious organic plant-powered ingredients from us each week, to use in their own recipes. However sometimes, even the most diligent of us just want to have a bit of TLC, and have the pleasure of a healthy delicious meal land on our plate (with no aftermath of dishes). In comes The Raw Kitchen.

Without further adieu, meet Olivia…

Why did you decide to turn to a more plant-powered organic lifestyle?

Luckily I was brought up around a family that always had a vegetable garden and appreciation for fresh, homegrown food. My grandmother lived on Rakino Island (a small island behind Waiheke, with no shops and dirt roads). She taught me how to live and cook sustainably from a house that would get the all the food it needed from the quiet little island. Everyday we would pick from the fruit trees and vege/herb garden, collected eggs from her chickens, and then cooked in her solar-panel run home. It was invaluable spending time with her over the years, and she inspired my love and appreciation for organic food.

How has your health (physical and emotional) changed since then?

I began eating a complete raw food diet in 2012, whilst in my final year of living as a student in Wellington. It began as an experiment after trying many different ways of a healthier and more sustainable lifestyle. After researching many well known raw food advocates, such as Markus Rothkranz and David “Avocado” Wolf, I decided to give it a go. After a month of living raw, my world had opened up to a completely new way of life. As a student, I was waking up at the crack of dawn with limitless amounts of energy, began running long distances, and could complete an essay in a day (that would usually take me a week). It was not only the physical benefits that changed me, it was also that clarity and calmness that it brought my mind. Over a year later and my fascination in the beauty and energy that raw food brings to our bodies is growing. I love creating new flavours and meals by using the ingredients that nature has provided for us.

If you had to give someone 3 reasons why they should switch to more plant-based organic food & beauty products, what would they be?

1. Energy! Clarity! Health!
2. More in tune with your body
3. Inner beauty

What does a day on your plate look like:

Breakfast: Religiously, I have a green smoothie every day. I find that it brings so much energy, and adding the coconut oil helps give me the energy to keep me going until lunch.
It always changes but the basic core ingredients are:
1 banana
½ cup of frozen berries
2 cups DLF (dark leafy greens)
1 tbsp coconut oil
1 tbsp maca powder
Pinch of himalayan sea salt

I love having nori rolls for lunch – they are so easy!
It goes a little like this:
Nori seaweed wrapped around avocado, blended cauliflower, capsicum, cucumber, seedsnuts and Himalayan salt.

I love sprouting, so I will usually have some sprouted mung beans/buckwheat/quinoa, with a rainbow of vegetables (and sometimes fruit too) dressed with apple cider vinegar and savoury yeast flakes. Yum!

Now, your favourite foodie indulgence…

Definitely a slice of raw cake!

I also love the Loving Earth Sour Cherry, Acai Dark Chocolate – is definitely an indulgence!

What do you think the biggest fear or misconception is about going more organic or plant-based?

I think a fear a lot of people have is that they can’t afford to buy organic foods, or that it is too expensive compared to buying foods from the supermarket.

It is so important to invest in our health now, rather than spending money on medicine down the track. Quite often people wait until they are sick to realize that we really must consciously decide to feed our bodies with natural, whole, unprocessed foods. It not only keeps our bodies healthy, it heals our minds.

What’s your approach to balance & moderation in life (and/or food)

Everything must have balance, the universe always makes sure of it.

I try and do as much bikram yoga, meditation and conscious breathing as I can. It is important to have a strong mind-body connection. This helps us to make better decisions, to be our true selves, and to love others.

I also think it’s important to listen to our bodies and our cravings. If we feel like treating ourselves to a glass of wine, then go ahead and do it!

Cooking at home and finding recipes that replace processed food is important. Being able to make a healthy raw chocolate, cake and other treats at home with plant-based food is such a great way to eliminate eating processed foods. Not to mention the better taste!

You’ve been given permission to raid the Be Good Organics stock room – what’s one foodie product and one beauty product you’d nab

Ooh, Rosemary Peppermint Body Wash by Annmarie Gianni please!
And Chia Seed Oil would be cool.. I would be in Be Good Organics heaven!

Can you share your favourite plant-passionate recipe?

I would love to – this is my favourite cake from my last season’s menu. Enjoy!

Goji Berry, Citrus & Vanilla Marble Cake

Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.

Goji Berry, Citrus & Vanilla Marble Cake

Goji Berry, Citrus and Vanilla Cream Marble Cake

Raw Goji Berry, Citrus and Vanilla Cream Marble Cake packed with superfoods! A delicious after dinner, lunch and been brekky treat that is so good for you.
5 from 1 vote
Servings 12 slices
Prep Time 15 minutes



  • 1 cup cashews
  • 1 cup almonds
  • 2 cups soaked dates
  • 1 tsp vanilla powder
  • 1 tsp Himalayan sea salt

Filling one: Vanilla Cream

  • 1 cup soaked cashews
  • 1 cup soaked coconut flesh
  • 1 cup coconut cream
  • ½ cup yacon syrup or agave syrup, brown rice syrup, coconut sugar – use more if doing so
  • 2 tbsp tahini
  • 1 tsp vanilla powder
  • Juice of one lemon
  • Pinch salt
  • 1 tbsp psyllium husk

Filling two: Goji berries with Citrus

  • ½ cup soaked goji berries
  • Juice of 2 oranges 1 lemon, 1 lime = ½ cup
  • 1 cup soaked cashews
  • 1 cup soaked coconut flesh
  • ½ cup yacon syrup or agave syrup, coconut sugar – use more if doing so
  • 1 tbsp psyllium husk



  • Blend cashews in a blender or Thermomix* until fine and set aside. Blend almonds until fine and set aside (or keep chunky if preferred). Then blend dates, vanilla powder and sea salt until pureed. Mix all ingredients with hands until a firm dough-like texture. Press into a 22cm springform pan and set in freezer while making filling 1 and 2.

Filling one

  • Blend all the ingredients except the psyllium, and set mixture aside. (Taste to make sure it is tasting delicious, add more of what you desire)

Filling two

  • Blend all the ingredients except the psyllium, and set mixture aside. (Taste to make sure it is tasting delicious, add more of what you desire)
  • Take your base out of the freezer, it will now be firm and ready for your filling.
  • Now is the time for psyllium husk to be added to Filling one (Vanilla Cream) Stir quickly and evenly. Pour 2/3rds of this filling onto your base and set remaining mixture aside.
  • Now add psyllium to Filling two (Goji Citrus) and pour 2/3rds of this on top of Filling one.


  • As you’ll see in the youtube video below, plop FILLING 1 and FILLING 2 around the top of the cake. With a skewer, get creative with your marbling for the perfect finish, this will be sure to impress your guests!


  • 20-24cm (8-9") springform pan

Recipe Notes

  • Make it nut-free:  replace any nuts in the base with sunflower seeds or watermelon seeds
  • This cake will keep in the fridge for up to three days. Otherwise once set, slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10-20 minutes before you need it, so your mouth doesn’t turn to ice trying to eat it! I like to serve this with a generous dollop of my Coconut Cashew Chia Cream, some fresh seasonal local fruit, and a herbal tea.
  • You should also know that psyllium husk is a very fast, mixture thickening powder that allows the cake to hold perfect shape. When you add psyllium into your mixture at the end of the recipe, be sure to pour it within 2-3 minutes.