Apple & Rhubarb Chia Jam

 

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We are still being blessed with an abundance of fruit! Im so grateful and definitely making the most of it! I needed a way to preserve my pomegranate a little while longer and the most simple refined sugar free jam came to mind. The fruit lend all their natural flavour and sweetness then chia binds it and makes it all jammy in only 3 steps!!!


Ingredients:

3 stalks of rhubarb
half an apple
juice of 2 oranges
zest from one
one pomegranate
4 tbsp hibiscus syrup (hibiscus infused agave)
stevia
chia seeds

Method:
1. Stew the rhubarb and apple in the hibiscus syrup, juice and zest of 2 oranges until it reduces.
2. Add pomegranate and stevia and cook for a few more minutes.
3. Add half the chia seeds, blitz with immersion blender add the rest of the chia seeds and leave to thicken then transfer the fridge when cool.

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Ultimate hot chocolate

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Warm drinks in winter are honestly my best friend.
Hot chocolate is just unbeatable and I have cultivated some amazing vegan combinations.
Starting with a simple superfood base formula:

Ingredients:
1 cup coconut milk
1 TBSP raw cacao powder
a pinch of cinnamon
a few drops of vanilla extract
a pinch of himalayan pink salt
Stevia

Simply whisk all the ingredients together whilst heating in a saucepan on the stove top.

Sea salt and dark chocolate is a great combo so experiment with adding a little more himalayan sea salt for extra minerals.

One of my favourite additions to hot chocolate has to be spicy cayenne pepper, add in a tiny bit at a time until you reach your heat threshold. I almost don’t have one these days. For a super nurturing, detoxifying and comforting drink.

We have been blessed recently with abundant citrus trees around my neighbourhood, beautiful mandarins which I have used for all sorts of things including body scrubs and massage oils to raw deserts and now hot chocolate. Simply grate in a little orange or mandarin zest and a pinch of ginger powder for a luxurious beverage.

I almost forgot how much I loved dark chocolate and ginger until recently! Grated fresh ginger plus a pinch of ginger powder add a beautiful flavour and depth to the rich cacao that is both soothing and anti-inflammatory for your system.

G x

Goop Galangal Broth 2.0 Sweet Potato Patties

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These were probably one of my favourite accidents ever.

Curried Sweet potato patties made from the left over sweet potato from the GOOP Galangal Broth. Unfortunately the recipe measurements are not precise but just use your best judgment.

Ingredients:

1.5 Cups of cooked sweet potato from the goop galangal broth
1/2 cup of Coconut flour
1/2 cup of besan flour
1 TBSP Psyllum husk
1 Flax egg
1 tsp Turmeric
1.5 tsp curry powder
Salt & Pepper

Method:

Puree the sweet potato and simply fold all the ingredients together to form a tough dough. Mould into patties and cook with a little bit of coconut oil on the stove top until brown and firm.

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Served with a simple garlic and coconut oil story fry of tomato, kale and asparagus topped with fresh avocado and coriander.

G x

Goop Galangal Broth

 

 

Still freezing and still loving Goop!
The Coconut Galangal Broth is so warming and comforting whilst being a nutrition powerhouse of good fats and detoxifying ingredients!

I use a mixture of galangal powder and fresh ginger if I can’t get my hands on fresh Galangal and I also leave a small of the sweet potato pieces in the broth when serving because they give a lovely burst of sweetness!

Mothers Day Red Velvet Donuts

So this post is super late as Mothers day was a bit of a difficult weekend for my family – we unfortunately lost my Nanna the beautiful matriarch of our family. But its beautiful that she’s at peace now and it did bring my family together which was really lovely; there truly are blessings in all situations. My poor mother, however spent most of the weekend by her bed side so on mothers day I made her these beautiful raw deserts for breakfast because sometimes chocolate and colour is just what you need.

I was inspired by the Red Velvet Donuts – Recipe from Ascension Kitchen – thank you ❤

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Mine were Matcha & Red Velvet and I tweaked the recipe of course…

Red Velvet:
* 1 cups almond/brazil
* 1 cup cashews
* 1/4 cup coconut flour
* 1/4 cup hibiscus syrup
* 2 tbsp cacao//coconut sugar
* 1 tbsp dried hibiscus flowers
* goji berries
* 2 tablespoons flax meal
* Good pinch of coarse sea salt

Matcha:
* 1/2 cups each almond/brazil
* 1/4 cup coconut flour
* 1/4 cup coconut oil/coconut cream
* 2 tbsp matcha//coconut sugar
* 1/4 cup each pepita sunflower seeds
* goji berries blue berries
* 2 tablespoons flax meal
* Good pinch of coarse sea salt

Soup Glorious Soup !

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I am not ashamed to admit that I have a serious obsession with soup. My excuse would be that its winter; but I don’t really think I need one because its just unbeatable. Twice last week and twice so far this week soup has been the only thing I have eaten all day. Breakfast Lunch and Dinner. To be air it has been a pretty magical time with the variety I have had available to me! From my own variations on tomato, new cafes opening around work dropping off cups of their organic broccoli soup to us at work to introduce themselves. to coming home to dads vegan potato and leek or minestrone. Basically its been a dream come true and I plan on it continuing.

One of the reasons I love soup is because you can get so much out of it flavour wise and nutrition wise! I have been experimenting with recipes from the Gwenyth Paltrow curated blog GOOP.
I am in love with the Hot & Sour Soup from the Good Detox. Its so tasty; So quick and simple to prepare! I make mine with veggie stock instead of chicken, sweet almond oil instead of sesame, a combo of Coconut amigos & Apple cider vinegar instead of the rice wine, besan instead of arrowroot flour and love loading it up with lots of Coriander and Bean Sprouts!

 

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Super Green Coriander Pesto

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So my new favourite thing to add to sauces –  I discovered whilst making my habanero, zucchini, salsa verde – is to put kimchi in place of salt! It gives it just the right amount of zing plus an added dose of probiotics!

Here is my recipe for Super Green Coriander Pesto!
1 bunch coriander
2 tsp kimchi
stalks from pak choy
1/4 cup cashew nuts
handful of sunflower/pumpkin seeds
1tsp hemp
1 tbsp tahini
1 tsp super greens powder
2 cloves of garlic

Zucchini & Habanero Salsa Verde

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(Left; Super Greens Pesto. Right; Zucchini Habanero Salsa Verde

This habanero masterpiece came from a super great accident!
I had intended to just remake an old favourite – Lovely Bones hummus however I got half way through and realised I had no tahini left, I decided to continue and just blend the tahini in the morning after a quick trip up the shops however the result was something far more pleasing – i ended up creating a super greens, zucchini, salsa verde !

Ingredients:
2 cups zucchini, peeled and chopped
1 Habanero
¼ cup lemon juice
Zest of one whole lemon
1 tablespoon + 1 teaspoon olive oil
1 ½ teaspoons sumac
2 cloves of garlic
1tsp garlic granules
2 tsp kimchi
A few grinds of freshly cracked black pepper

Simply wiz it all up in a food processor !

G x

Hot roasted habanero & capsicum pesto

The Habanero Hacienda continues;

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I’ve had left over sundries tomatoes in the fridge for ages and finally decided to make use of them! Originally I had intended this to be the sauce for a raw lasagne but it didn’t make it that far! Probably one of the best dips I have ever made –  so versatile! I used it as a strirfry sauce, a dip, and a spread !

Roasted Habanero and Capsicum Pesto

Ingredients:
1/2 roasted capsicum
1/2 fresh
1/2 jar sundries tomatos
2 roasted habeneros
1/4tsp celery seeds
2 tsp mixed italian herbs
2 tsp oregano
3 tsp hemp seeds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
pepper
2 tsp coconut aminos
3 cloves of garlic
1/2 lemon juice
1/3 cup water

Sauces are my favourite literally all you do is throw it all in the food processor and wiz it up until you achieve a desired consistency !

G x

HOT CHIPS

So, technically this just features the HABANERO HOT SAUCE but since we’re talking HOT I wanted to share my tried, tested and perfected method for home made hot chips!

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It can be used for sweet potatoes and regular potatoes alike!

Slice potatoes fairly thinly and approximately similar sizes to ensure even cooking time! Then in a large bowl simply combine them with half a teaspoon each of your choice of spices, my preferences are sumac and oregano! Then toss and coat with coconut oil.

Lay them evenly on a coconut oiled baking tray ensuring none are touching and grind black pepper and himalayan sea salt to taste. Then place in a 200 degree, preheated oven to bake.

The real secret is attention and patience. once they begin to brown after about 15-20 minutes you must take them out and let them cool for about a minute, then flip them over and repeat in another 15-20mins. Then once the outside is beginning to crisp nice and evenly take them out to cool substantially for about 5 minutes. Then place them back in for another 5 – 10 minutes and the result yields the BEST twice cooked crispy crunchy hot chips !

G x