Who Would Have Thought…

Who would have thought that tahini ( ground sesame seed paste) and maple syrup could  taste this good?  Today I made my first raw food dessert – raw caramel slice from  Vladia Cobrdova’s “A Whole New Way To Eat.”

I love the base- dates and almonds, the caramel – basically tahini, coconut oil and maple syrup and the choc top –  mostly just cocoa and coconut oil. YUM.  A little goes a long way – but  make sure you keep this in the fridge.  The recipe  states this will keep for up to three weeks in an airtight container in the fridge, which is good because this recipe made a huge amount.  If you are down this way – pop in for a coffee and a taste.

 

raw caramel slice

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like. p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

Breakfast_BuckwheatMuesli

Spiced Almond Fritters with Pumpkin and Apple: Real Food For Babies and Toddlers – Vanessa Clarkson

Recipes and images from  “Real food For Babies and Toddlers” by Vanessa Clarkson (Murdoch Books)

Spiced Almond Fritters with Pumpkin and Apple 

Makes 10

Preparation time 10 minutes  Cooking time 15 minutes

DIETARY INFO: Dairy-free    gluten-free    vegetarian

 

4 eggs

250 g (9 oz/2 cups) peeled and grated butternut pumpkin (squash)

3 eating apples, cored

3 tablespoons almond meal

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

coconut oil for frying

maple syrup (optional), to serve

 

To make the batter, beat the eggs well in a large bowl. Add the pumpkin and grate in one of the apples, along with the almond meal and spices. Stir to combine. Finely slice the remaining 2 apples and set aside.

Working in batches and allowing 1 teaspoon coconut oil per fritter, heat the coconut oil in a large frying pan over medium heat. Once the oil is hot, spoon 2 tablespoons of the fritter batter into the pan, and shape into a fritter using a spoon or spatula. Continue until you have three or four fritters in the pan, taking care not to overcrowd the pan. Press a slice of apple into the top of each fritter. Cook for 3–4 minutes on the first side, then flip over and cook for a further 1–2 minutes until cooked through and crisp and golden on the outside. Keep warm on a plate lined with paper towel while cooking the rest. Repeat until all the batter has been used. Serve the fritters drizzled with a little maple syrup, if you like.

“For little ones: As raw apple presents a choking hazard for babies, these fritters are a great way to introduce this fruit in its whole form. The apple slice is unlikely to be soft enough for beginners, so either leave this off their fritter or grate all the apples into the batter. You may need to add a little more almond meal if the apples are especially juicy.”p.70

 

Giant Lamington: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

GIANT LAMINGTON WITH RASPBERRY KAKADU JAM

 

 

+ Vegetarian

+ Gluten-free

Considered a gift of the Dreamtime, the Kakadu plum is Australia’s star superfood. They have exceptional nutritional and antiseptic properties.“p.230

 

prep time: 35 minutes

cooking time: 40 minutes

Serves 6–8

 

 

6 eggs

115 g (4 oz/1/3 cup) honey

80 ml (2½ fl oz/1/3 cup) melted coconut oil

1 teaspoon vanilla bean paste

65 g (2½ oz/½ cup) coconut flour

½ teaspoon baking powder

100 g (3½ oz/1 cup) almond meal

35 g (1¼ oz/½ cup) shredded coconut

 

Kakadu jam

170 g (6 oz) raspberries, fresh or frozen and defrosted

50 g (1¾ oz/¼ cup) coconut sugar

1 tablespoon Kakadu plum (salty plum) powder, or use the zest of 1 orange

45 g (1½ oz/¼ cup) chia seeds

2 tablespoons coconut water

 

Cacao frosting

40 g (1½ oz/¼ cup) coconut oil

55 g (2 oz/½ cup) cacao powder

60 ml (2 fl oz/¼ cup) coconut cream

 

 

Preheat the oven to 160°C. Lightly grease a 30 x 12 x 10 cm (12 x 4½ x 4 inch) loaf (bar) tin and line it with baking paper, leaving the sides overhanging.

 

Use an electric mixer fitted with the whisk attachment to whisk the eggs and honey for 5 minutes or until well combined. Add the coconut oil and vanilla bean paste and whisk for another 2–3 minutes until well combined.

 

Combine the coconut flour, baking powder and almond meal in a separate bowl. Gently fold into the egg mixture until just combined, then spoon into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool in the tin.

 

Meanwhile, to make the jam, combine the ingredients
in a blender and blend until smooth. Transfer to a small bowl, cover and refrigerate for 15 minutes or until set.

 

To make cacao frosting, put the coconut oil in a frying pan with 60 ml (2 fl oz/¼ cup) of water and cook over low heat until the oil melts. Add the cacao powder and coconut cream and stir for 2 minutes or until combined. Remove from the heat and set aside to cool.

 

Transfer the cake to a serving plate. Spread with jam and drizzle with the frosting. Scatter with shredded coconut.

KickStart Morning Drink: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

KICKSTART MORNING DRINK

 

KickStartDrink

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free, + Paleo

I love to have this cup first thing in the morning to kickstart my metabolism. It’s also great as an afternoon slump pick-me-up, instead of coffee or hot chocolate. It can also be served chilled.” p.38

 

prep time: 5 minutes

cooking time: Nil

 

 2 teaspoons Cinnamon Five Spice (see page 174) +

2 teaspoons finely grated ginger

Juice of 1 lemon

250 ml (9 fl oz/1 cup) hot water

1 tablespoon raw honey,
or use vegan sweetener

1 pinch dried chilli flakes

 

 

Put all of the ingredients into a mug, stir to combine well and enjoy.

 

 

+ note  Cinnamon Five Spice is a combination of cinnamon, star anise, black pepper, fennel, cloves and pink Himalayan salt. All these spices get you moving in the morning; not only your body, but also your digestive system and metabolism!

 

Salted Macadamia Nut Slice: Food To Make You Glow – Lola Berry

Food_To Make_You_Glow_Front_CVR

Recipes extracted from Food to Make You Glow by Lola Berry. Available now, RRP $39.99, Plum.

Link: http://www.panmacmillan.com.au/9781743548479

salted macadamia nut slice
Salted caramel and maca nuts … this is pretty much my dream treat, and
the fact that it’s good for my beauty regime only makes me love it more!
Macadamia nuts are full of the proteins and good fats needed for shiny hair
and strong nails, plus they are a great source of palmitoleic acid, which
hydrates and heals the skin.” p126

base
· ½ cup desiccated coconut
· ½ cup macadamia nuts,
soaked for 2–3 hours
(or overnight), then rinsed
· 3 tablespoons coconut oil, melted
· 2 tablespoons almond butter

salted caramel filling
· 1 cup pitted medjool dates
· 1 tablespoon macadamia nut oil
· 2 tablespoons macadamia nut butter
· 3 tablespoons maple syrup
· 2 large pinches of salt flakes,
plus extra to sprinkle

topping
· 3 tablespoons coconut oil, melted
· 3 tablespoons maple syrup
· 3 tablespoons cacao powder

BEAUTY salted macadamia nut slice

Line a 21 cm x 18 cm baking tin with baking paper.
Place the base ingredients in a food processor and blend until the
mixture is nice and biscuity and starts to stick together. With damp
hands, press the mixture over the base of the lined tin and transfer
to the freezer while you make the filling.

For the filling, put the dates, maca nut oil, maca nut butter, maple
syrup and salt in a blender or food processor and blend until
smooth and sticky. Spoon the salted caramel over the base and
spread evenly with a knife, then sprinkle a few more salt fl akes
over the caramel layer and place in the freezer for 30 minutes,
or until set.

To make the topping, mix the melted coconut oil, maple syrup and
cacao powder together in a bowl. Pour this over the caramel layer
and then put it back in the freezer to set.
To serve, slice while frozen and enjoy straight away, or leave it to
come to room temperature before tucking in.
Makes 12–16

p126 food for beauty

Green Kiwi Smoothie: Food to Make you Glow – Lola Berry

Food_To Make_You_Glow_Front_CVR

Recipes extracted from Food to Make You Glow by Lola Berry. Available now, RRP $39.99, Plum.

Link: http://www.panmacmillan.com.au/9781743548479

green kiwi smoothie
Green smoothies are a massive part of my diet, so I’m constantly trying to come
up with new green inventions. This one is zesty and full of the good stuff – it
reminds me of summer but you could really eat it all year round! The kiwi fruit
will push your vitamin C levels up to the max and have your immune system
functioning at its best.” p. 142

· 2 handfuls of baby spinach
· 2 kiwi fruit (skin on if organic)
· ½ cup chopped frozen mango
· 2 pitted medjool dates
(or your choice of sweetener)
· grated zest and juice of 1 lime
· ½ avocado
· 2 cups coconut water

to serve
· 3 tablespoons Coconut
and Sunfl ower Seed Protein
Granola (page 144) or other
paleo granola, plus extra
· a few slices of kiwi fruit
· edible flowers

Pop all the smoothie ingredients into a blender and process until
lovely and smooth.

“To serve, cover the bottom of two serving glasses with the granola
(I love doing this as it makes a lovely a surprise, though you’ll need
a spoon to get to the last bit), then pour over the smoothie. Top with
kiwi, lots of pretty edible fl owers and a last sprinkle of granola, then
away you go.”

Serves 2
p142. food for immunity