Loaded Sweet Potato Nachos (vegan, onion & garlic free)

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Let’s be honest, who are you if one of your favourite things to eat in the entire world isn’t nachos?
One thing that’s certainly booming in Melbourne at the moment is modern Mexican cuisine. Gone are the days of soggy fried taco shells bursting with MSG-laden seasoned ground beef, lack lustre guar (um, where’s my coriander?!) and cloudy fish bowls filled with sugar syrup, ghastly colour dyes and cheap tequila. Under-cheesed nachos were awesome in 2004 when we didn’t know any better, but with all these new restaurants boasting affordable and outrageously tasty menu offerings with funky interiors and vibes to boot, tacky Tex-Mex joints just aren’t cutting it anymore.

Of course, if you have an irritable tummy, you’ll more than likely be frightened of Mexican food, as Mexican is synonymous with onion, garlic and black beans. However, the list of restaurants I’ve compiled below are all ones that I’ve found to be quite accommodating. As long as you’re willing to pass up a few obvious options (I hate you, pre-made guac), it is possible to find something that’s tummy friendly, tasty AND relatively healthy on all the below menus!

Here’s a list of some of my favourite modern Mexican joints around Melbourne:

Mamasita – CBD
Touche Hombre – CBD (home of the best corn on the cob you’ll ever sink your teeth into)
The Black Toro – Glen Waverly
Fonda – CBD, Hawthorn, Richmond & Windsor

Because of all the different vegetables, herbs and spices that characterise the cuisine, Mexican is actually very easy to health-ify. Having said that, I couldn’t be bothered inventing a dehydrated corn chip, so here’s my healthy take on modern nachos, using sweet potato chips instead! Since my recipe is FODMAP/fructose conscious, it doesn’t include beans, but feel free to add them if you can eat them!

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Loaded Sweet Potato Nachos (Vegan)

Serves 4-6

Ingredients

Low FODMAP Mexican Spice Mix (makes approx. 2.5 tbs):

  • 1 tbs cumin
  • 1/2 tsp chilli powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp ground coriander seeds
  • 1/2 tsp sea salt

Guac:

  • 2 large avocados*, lightly mashed
  • Juice of 1/2 lime
  • 1 large tomato, diced
  • small handful fresh coriander, roughly chopped
  • 6 spring onions (green part only), chopped
  • Generous sprinkle of ‘Low FODMAP Mexican Spice Mix’ (above^)

Nachos:

  • 2 large sweet potatoes**, washed, peeled and sliced thinly into 3mm-thick rounds
  • 1 packet Celebrate Health Mexican Quinoa (available from the health food aisle of most leading supermarkets in Aus)
  • 1 red capsicum, chopped
  • 1 tin corn kernels (no added salt or sugar)
  • 1 small handful fresh coriander leaves, roughly chopped, to serve
  • 3 spring onions (green part only), chopped, to serve
  • 1 red chilli, seeds removed and sliced, to serve (optional)
  • Lime wedges, to serve

Method

  1. Preheat oven to 220*C and line 2 large trays with baking paper.
  2. Prepare the spice mix by combining all ingredients. Set aside.
  3. To make the sweet potato chips, spread the sliced potato in an even layer on the prepared baking trays. Spray lightly with coconut oil spray and sprinkle with the spice mix. Bake the chips for 20 minutes, then flip the chips, give another light spray of oil and another sprinkle of spices, then return to the oven for a further 15-20 mins or until the rounds are beginning to resemble chips (refer to the images). Remove form oven and set aside. You may also wish to swap the position of the trays half way through to ensure even baking.
  4. In the meantime, prepare the Celebrate Health Mexican Quinoa according to packet instructions and set aside.
  5. Heat a little coconut oil in a frypan over medium-low heat. Sautee the capsicum, corn and a sprinkle of the spice mix until the capsicum is slightly tender and the corn kernels are beginning to brown around the edges. Remove from heat and set aside.
  6. To make the guac, combine all ingredients and season with sea salt.
  7. On a large flat serving dish or board, assemble the nachos by starting with the sweet potato chips on the bottom, then piling on the quinoa, capsicum, corn and guac. Garnish with coriander, spring onions, sliced chilli, lime wedges and a light sprinkle of the spice mix.

Notes: 
*Avocado contains sorbitol. Monash currently recommends that people highly sensitive to polyols should stick to 1/8th.
** Sweet potato contains mannitol. Monash currently recommends that people highly sensitive to polyols should stick to 1/2 cup.

Buen provecho, amigos! 
Ax

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Zucchini Ribbon Salad with Lemon and Mint

imageI’m very fickle when it comes to zucchini (or courgette, to some of you).
It’s either the first thing demolished off my plate, or the one ingredient I find myself pushing to the side with my fork. I’ve decided it all depends on how it’s cooked, and what else it’s been put with. For instance, I can’t get enough of zucchini if it’s been roasted among other Mediterranean-style vegies with a little oil and salt, but I’m guaranteed to gag if I eat it plain steamed – so squelchy and gross. Then again, I’ve always been a high calorie-inclined fat kid at heart.

Truth be told, I’ve never really used zucchini in its raw form that much. Unless I’m grating it and adding it to salads or making ‘zuchetti’ (zuchini noodles made with a vegie spiralizer), I tend to eat it cooked. But I’ve found a way to enjoy zucchini all the time, and since this salad is raw, it means that I can obtain maximum nutritional benefits from it. Super fresh, tasty, healthy and simple, this salad makes the perfect accompaniment for fish (think grilled snapper or pan-seared salmon!), or even barbecued white meats like chicken. If you want to jazz it up a bit, try adding toasted pine nuts and extra herbs like fresh parsley and coriander. While I try not to eat too much dairy, this salad is especially delicious sprinkled with feta or shaved parmesan.

Zucchini Ribbon Salad with Lemon and Mint

Ingredients

  • 3 medium zucchinis
  • Juice of 1/2 – 1 lemon
  • 1 handful fresh mint leaves, roughly chopped
  • Generous drizzle of extra virgin olive oil
  • Salt and pepper, to taste

Method

  1. Use a peeler down the length of the zucchini to create ‘ribbons’. Place in a mixing bowl.
  2. Combine the zucchini, mint, lemon (to taste) and olive oil. Season with salt and pepper.
  3. You can serve this immediately, but I find that it turns out tastier after an hour in the fridge.
  4. Serve with toasted pine nuts and a small sprinkle of shaved parmesan or feta, if desired.

Summer Snapshots and Byron-Inspired Zucchini & Sweet Corn Fritters

Byron Bay over New Years was perfect in so many ways. It’s a place where music just sounds better and drinks slide down more easily. People laugh harder and they smile bigger; they share experiences and ideas that aren’t limited to the one small city they come from or the single state of mind they filter their own world through. They think more and they see more. The beaches feel sacred even though you know they’re touched and the sticky air hums with a vibe that’s simply at ease with itself. It makes you at ease with yourself. The atmosphere is so intrinsically happy that you feel at home in streets you’ve never walked through, hostels you’ve never slept in with people you’ve never met. You know every little thing is better in Byron, just because it is. If you try to explain why, you’ll only ruin it for yourself.
I guess that’s why some people love to travel so much: they have an uncontainable itch to experience those places first hand, the places that no great storyteller, elaborate travel blog or perfectly filtered photo could ever do justice to.

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I was planning on writing one blog post to celebrate my glorious week at Byron Bay over New Years (presumably in early January after my return), and another to mourn the devastating death of another Australian summer (presumably in early March after the sunny season’s decease in February). I clearly failed to deliver either post, because April is nearly upon us. Let’s just say that with two part-time jobs and a manic schedule at a new Uni, I’m lucky to fit a shower into my weekly schedule, let alone a blog post. Tear, tear.

But right now, I’ve got seven hours worth of lecture recordings to catch up on, hundreds of pages worth of academic papers to read (skim over), two research assignments to write (begin researching for) and several online tests to complete (attempt). Despite all this and my truest intentions to make a dent in it this afternoon, I’ve chosen to sit in the university library, sippin’ on chai tea with Asics-encased feet up on the couch (I don’t even put shoes on the couches at home, but I’m allowed to here because the chick next to me is doing it and the guy opposite is resting his shoes on the table like a footrest, and it’s worth noting that they look respectable, so shoe-furniture contact is therefore totally acceptable here) and I’m writing this blog post on a recipe which honours both my brazen Byron adventure, and another all-too few and far between summer season. Priorities, I tell ya! I’ve so got my life sorted.

So here we go…

 Being the well-documented scab that I am, I always have to taste every meal ordered by each person I’m out with, often when I haven’t even tasted my own dish yet. If ever they object, I justify my request by pulling out the “poor Ashlyn with fructose issues” card, whereby they’re reminded (yet again) in a high-pitched whine that I can’t actually order restaurant dishes as tasty as theirs, and that denying me the simple human pleasure of tasting toothsome delights would be inhumanly cruel.

My mum almost always opts for the ‘zucchini and sweet corn fritter’ option if it’s available on a brunch menu, so you can bet your bottom dollar that I’ve tasted around 95% of the zucchini fritters offered around Melbourne. Of course, some are lovely and tasty and lovely, and some are not so. The reason I never actually order my own is because I’m yet to come across a zucchini fritter on a Melbourne menu that isn’t either full of onion or made with refined wheat flour. Given this frustration, it’s a wonder why I haven’t tried to come up with my own version before. Thankfully, a vibrant little gem in Byron Bay known as Manna Haven gave me all the inspiration I needed.

I couldn’t have been more in my element in Byron. Everywhere I turned my eager little head was a pretty sign pointing me to the nearest organic feasts, açai bowls, green smoothies, frozen coconut yoghurt bars and raw treats. Of all the wonderful cafes and stores, however, Manna Haven stood out. The Haven’s set up is charmingly quaint, the menu sublime and their service unmatched. The waiter looked totally unphased as I timidly informed him of my fructose issues. As usual, I interpreted this as him having no knowledge about fructose. When I tried again, this time asking if there was anything on the menu he thought I might be able to have, he simply said:
“Of course there is, choose anything you like!” Did he not get that I couldn’t eat half of the ingredients in every single menu item except for the herbal teas? I clearly needed to get more specific. I asked him if there was onion in their ‘Flipping Fritters’, and told him I was aware that there’d already be garlic and /or onion in the tzatziki and quinoa tabbouleh the fritters were served with, and asked if I could have a simple side salad instead. “There certainly is, but if I tell you what goes into each component, you tell me what you can’t have, and the chef will make it all from scratch!”

***angelic heaven-worshipping sound effect***

Within 20 minutes, I had a fabulous plate of zucchini and sweetcorn fritters before me, complete with a side of quinoa tabbouleh, tzatziki and a green smoothie made with ingredients of my choice to wash it all down with. I savoured every mouthful and knew that I had to make my own inspired version once I got home. It only took me over two months, but it’s finally here: my Zucchini, Sweet Corn and Feta Fritters. With gluten and dairy free substitutions, there’s an option for almost anyone (sorry my lovely vegans, this recipe calls for eggs. You’re welcome to try it without them and use a little coconut milk instead. If it doesn’t work, don’t blame me – I’m pro-eggie!)

These patties are wonderful served with eggs for breakfast, as a lunch meal with smoked salmon, avocado salsa, lemon and rocket or as a snack with pumpkin seed butter. You can even wrap them up and snack on them cold while you’re on the go.

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Zucchini, Sweet Corn & Feta Fritters

Makes about 15 fritters (serves 5)

Dietary info: vegetarian, fructose friendly, low FODMAP*, refined sugar free, dairy free option, gluten free option. Contains nuts (almonds).

Ingredients

  • 700g zucchini, grated
  • 8 spring onions (green part only), chopped
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh coriander leaves
  • 1/4 cup chopped fresh parsley leaves
  • Zest of 1 lemon, grated
  • 420g can corn kernels* (unsweetened and no or salt)
  • 3 organic free range eggs, lightly beaten
  • 1/2 cup almond meal
  • 1/2 cup whole meal spelt flour** (see notes for GF alternatives)
  • 150g Persian/Bulgarian/Danish feta (optional – omit if dairy free)

Method

  1. Place the grated zucchini in a colander and sprinkle with a generous pinch of salt. Toss with your hands to distribute the salt amongst the zucchini. Place the colander in a large bowl (to catch the water from the zucchini), cover and leave for 1 hour or longer, if possible. Refrigerate if leaving for a longer period of time. During this time, the salt will help to suck the moisture out of the zucchini so you’re not left with soggy patties.
  2. In the meantime, combine the sweet corn, spring onion, herbs, lemon rind and eggs. Add the almond meal and half of the spelt flour. Combine well.
  3. When the zucchini is ready, grab handfuls and squeeze out any excess water before adding to the rest of the ingredients.
  4. Crumble the feta into chunks if using and mix well but carefully, so as to not to break it up totally – little chunks of feta are best.
  5. At this stage, you can assess the consistency of the batter. You’ll most likely need to add the rest of the spelt flour, but this will depend on how well the zucchini has drained. If the mixture seems too wet, add more spelt or almond meal, mixing well between additions, until the mixture is moist enough to all hold together, able to be formed into patty shapes.
  6. Take small amounts of the batter and form into patty shapes with your hands. The first few I made were quite thick and turned out a little soggy in the middle, but then I made a thinner round and they turned out much lighter, crispier and cooked quicker (win, win, win!)
  7. Cook the patties in a little coconut or macadamia nut oil over medium heat for about 4 minutes on each side or until cooked through and lovely and golden (cooking times will always vary depending on your stove, pan and patty thickness).
  8. Serve warm with eggs to kick start your day, or with avocado salsa (smashed avo, chopped cherry tomatoes, coriander, lemon and chives), smoked salmon and rocket for a wholesome lunch.

Notes:

* I can tolerate large amounts of sweet corn, thought I know some people with fructose malabsorption have issues with it. The commonly tolerable amount is the equivalent to at least 1/2 cob or 1/4 cup of kernels, and there’s less than that in each serving in this recipe. Always assess your own tolerance levels.

** For a gluten free version, replace the spelt flour with another suitable flour. Buckwheat or brown rice flour should work!

 

Happy Nourishing!
Ax

Shhh! Don’ tell them it’s raw vegan: Banana & Coconut Cream Tart with a Coco-Nutty Chocolate Crust

IMG_0729Even the jolliest of Christmas bellies will never know that this tart is healthy, let alone raw vegan…

Nothing makes my mouth water like the thought of 1pm on Christmas Day. Each year’s Chrissy spread seems to get more momentous than the last, as the demand for Donna Hay magazine-worthy food grows, and my efforts in the kitchen move further from a helping hand and closer towards a zealous control freak.

Whatever the elaborate new additions are, I’ll never go past my family’s festive classics: Mum’s turkey with pistachio & cranberry stuffing, fig and maple-glazed ham, gourmet cheese boards and her sweet fried noodle and bok choy salad; Dad’s succulent lamb, herby roast veggies; and seafood platters; Nanna’s famous plumb pudding and Christmas Cake with all the dolloping trimmings; Aunty Kate’s choccie mouse and her Best-In-The-World-Meringues with Peppermint Crisp and raspberries.
These dishes are always served with bittersweet nostalgia and a whole lot of calorific Christmas cheer as all bona fide festive feeds should be.

But how do you do it, without overdoing it? Most unfortunately for us Aussies, December brings to us an itching issue: festive season coincides with bikini season. Because my exercise regime has been so restricted all year due to a perpetual injury, I’ll admit this problem has been playing on my mind. When all the Chrissy and New Years mayhem is over, I can’t as simply run, box and grapevine* the excess pudding** and vodka off as I could last year.

*The ‘Grapevine’ is the term used by indoor aerobics-enthusiasts to describe a particular move
** I’ve developed fructose malabsorption since then.There will be no pudding. But I can smash meringues, so that’s alright.

While I might not be able to exert as much control as I’d like over my family’s Christmas lunch, I had more luck with my girlfriends this year. And they were 100% on-board. Late each December, my best girlfriends and I try to catch up for one last ‘Soul Sistah’s’ dinner for the year. This year, instead of going out for our Christmas dinner, we decided to do have a picnic. We also decided that it should be somewhat healthy, anticipating that the fortnight ahead certainly won’t be. The spread was wonderful: we feasted on Christmas ham and turkey, a range of fresh salads (mine included spinach, cos and herbs picked from my veggie patch), raw veggie sticks with yummy cashew dips, ginger and strawberry punch, fruit platters and a raw tart which I whipped up in a last-minute frenzy, but actually turned out pretty awesome. So, I thought I’d share it with you. It’s sweet without being sickly, rich without being heavy and oozes festive decadence without being unhealthy. The fact that it tastes unhealthy makes it even more appealing – your pav-and-whipped-cream-loving fam will never know it’s healthy, let alone raw vegan. This tart amakes a great addition to the usual Chrissy spread, because it means you have something delicious to turn to when the pudding and brandy custard come out. Plus it looks pretty with a pop of fruity colour, which never hurts… IMG_0722IMG_0721IMG_0723 IMG_0728 IMG_0724 IMG_0725 IMG_0720IMG_0727 IMG_0714 IMG_0726

Banana & Coconut Cream Tart with a Coco-nutty Chocolate Crust

Dietary/allergen information: free from wheat, gluten, grains, dairy, soy, egg and animal products. Fructose-friendly. Contains nuts and some FODMAPs (cashews, almonds & dried coconut. If you can’t tolerate a large quantity of nuts in the one sitting or at all, please avoid this recipe).

Ingredients (serves 10)

Tart shell:

  • 2 cups raw almonds
  • 1 cup unsweetened dried coconut (I used Loving Earth’s shredded coconut)
  • 2 tbs flax seeds (optional)
  • 7 tbs raw cacao powder (I used Eco brand)
  • 2 tbs vanilla extract
  • 5 tbs pure organic maple syrup (for a strictly raw version, use rice malt syrup)
  • Cold-pressed coconut oil, melted
  • Stevia

Tart Filling:

  • 2 large ripe bananas
  • 1 cup raw cashews
  • 1 cup dried coconut
  • 2/3 – 3/4 cup full-fat coconut cream
  • 4 tbs pure organic maple syrup
  • 1 tbs vanilla extract
  • liquid stevia

Fresh berries, cherries**, figs**, pomegranate seeds** and mint leaves, to serve.

Method:

  1. To make the tart crust, whiz all dry ingredients in a high-powered processor until it forms a rough crumb.
  2. Add the vanilla and maple syrup and process until combined.
  3. Add coconut oil, tablespoon at a time, until the ingredients all come together and form a mouldable, sticky ‘dough’. I used roughly 12 tbs. Taste mixture and add stevia until you reach your desired sweetness.
  4. Remove from processor and press evenly into a tart tin.  Make sure you press very firmly, packing the mixture in tightly around the base and up the sides. I trimmed the excess sides with a sharp knife and place in the freezer  while you make the filling.
  5. To make the filling, process all filling ingredients (except one banana – only use one), until a thick, smooth consistency forms. Taste and adjust sweetness with liquid stevia.
  6. Remove the tart tin from the freezer and allow to stand for 5 mins. Carefully remove the tart shell from the tin and place on a large plate.
  7. Slice the second banana thinly and arrange on the base of the tart shell. Dollop filling over the banana to fill the tart shell. Store in refrigerator until 30 mins before serving*. Top with fresh berries, cherries**, quartered figs**, pomegranate seeds** and mint leaves upon serving. Will store in the fridge for up to 4 days (see notes below).

*Because of the banana, the filling will begin to brown within four hours of making it. This tart is thus best made the day of serving if entertaining. The ‘brownness’ doesn’t affect the flavour of the cream, so leftovers are fine kept in the fridge
**Fruits contain excess fructose, and should only be consumed in small amounts by those with fructose malabsorption.

Happy Nourishing!
Ax

Fudgey Sweet Potato Chocolate Brownies (gluten free & low fructose)

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I first posted this recipe well over two years ago, and the truth is that I’ve never been totally thrilled with it. It was always just “alright” (seconded by my family), and I’ve been too butt-lazy to improve it. Until last weekend, that is, when I had a sudden craving for sweet potato choccie brownies. As it turns out, all the recipe needed was zero banana to get rid of the too-wet-issue, a little coconut flour (I was too scared to use it a few years ago) to mop up any excess moisture and a bit more cacao. Easy peasy.

Even some of the most culinarily curious people screw up their noses and purse their lips when they hear “sweet potato chocolate brownies”, so I was really nervous when I took the brownies to work for colleagues to try the other day. The nerves quickly subsided when one of my young male colleagues took a bite and excitedly pronounced, “that shit is off its d***!”
Boo yah. Success!

This recipe calls for mashed sweet potato, but please don’t be mistaken: I learnt the hard way that not all sweet-taty-is created equal, especially when it’s going into a brownie. The first time I attempted these brownies circa 2013, I couldn’t be bothered waiting for the potato to roast, so I boiled the bejeezuz out of it until it was mashable. The flavour of the brownies was great, but the texture was more sad, soggy cake than fudgey brownie, and the only people who enjoy soggy cake are trifle fans. I am not a trifle fan.
Moral of that little ramble? ROAST YOUR SWEET POTATO!!!

Now, as content as I am with this recipe, please don’t expect these brownies to resemble your mum’s best chocolate brownie recipe too closely. After all, it’s the combination of brown sugar, butter and processed flour that gives brownies their characteristic chewy outer crust and fudgey centre, so if you remind yourself that this recipe is a wholesome and far healthier version, I’m sure you’ll love it.
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Fudgey Sweet Potato Chocolate Brownies

Gluten free, grain free, Paleo, low fructose.
Contains egg and a small amount of FODMAPs (almond meal & coconut flour)

Makes 16 squares, or 8 bars (let’s be honest – you’ll eat two squares at a time anyway).

Ingredients:

  • 1 large sweet potato (to yield 370g roasted sweet potato flesh)
  • 3 organic eggs
  • 1/4 cup pure maple syrup
  • 3 tbs melted coconut oil
  • 1/4 cup natural nut butter (I use almond)
  • 2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/3 cup + 1 tbs raw cacao powder
  • 1/2 cup almond meal
  • 2 tbs coconut flour
  • 1/3 tsp fine sea salt
  • 1/2 cup walnuts (optional), roughly chopped
  • 3 tbs dark choc chips (optional – they add a little refined sugar)

Method:

  1. Preheat the oven to 200*C. Wash and dry the sweet potato. Prick all over with a knife, place on a lined baking tray lined and roast until very tender, approximately one hour. Remove from the oven and reduce the temperature to 185*C.
  2. Cut a slit down the length of the sweet potato and scoop out 370g of flesh (try to not get any skin). In a large bowl, mash the sweet potato until no large lumps are left. Set aside to cool for half an hour.
  3. Line a 20cm square cake tin with baking paper. In a bowl, combine the eggs, oil, maple syrup, nut butter and vanilla and whisk until fully combined.  Add to the mashed sweet potato and whisk vigorously until the mixture is as lump-free as possible.
  4. In another bowl, combine all the dry ingredients (except the choc chips, if using).
  5. Add the dry mixture to the wet mixture, folding gently until fully combined.
  6. Pour the batter into prepared tin and smooth the top over with the back of your spoon. Scatter over the choc chips, if using.
  7. Bake in the oven for 35-40 mins, or until a skewer inserted comes out clean, but not totally dry as you want the brownies to be fudgey.
  8. Allow to stand for 15 minutes before removing from the tray and cutting into desired portions.
  9. Store in an airtight container in the fridge for 4 days.

Happy Nourishing!
Ax

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Melbourne Cup Day: slug poo, gardening and a riverbank picnic

IMG_4303IMG_4306 In typical ‘me’ tradition, my Melbourne Cup Day (a Victorian public holiday for you non-Melbournians) was a lot more about food than horses. In previous years, I’ve always been enlivened with all things Spring Racing Carnival (all things bar the actual horse racing), but with a crazy work schedule, social events up to my neck and 21st party planning eating up any spare time, another expensive outfit, another pair of shoes, another cab fare and another day on the bubbly couldn’t have sounded less appealing. So instead I opted for a day spent out in the gorgeous Spring sunshine with my parents, planting our new veggie garden and fruit orchard, followed by a balmy evening feasting along the Yarra riverbank at Studley Park with my boyfriend.

Since this post isn’t dedicated to a specific recipe, I thought I’d use it as an opportunity to share my favourite green smoothie combinations with you. Like anything seen to be a fad, there’s a lot of ridicule surrounding green smoothies and green juices. My family stopped screwing up their faces after three or so months of me carrying them around the house, but my work colleagues still grimace at the sight of my daily dose of “slug poo”, as they’ve coined it.  I don’t care what green-smoothie-cynics say – I’ve been hooked on them since my first one, and I can confidently say that I’ll be drinking them daily for the rest of my life. Getting 5+ FULL servings of vegetables in a day, and ensuring that they’re mostly raw, can be a tough gig. Now I don’t know about you, but munching on a large mixing bowl full of nothing but spinach leaves, lettuce and celery sounds ghastly, not to mention time consuming. It’s for this reason that I swear by green smoothies: they help you to effortlessly and painlessly reach your 5+ veggie servings a day, and they can account for all your raw servings!

The truth is, slug poo tastes a whole lot better than it looks. In fact, so long  as you’ve got the right combinations happening, it’s perfectly refreshing and delicious. The thing I love most about green smoothies is how I feel physically healthier and rejuvenated with every single gulp. Whenever I’m feeling sluggish (pardon the pun) or not quite right, I can always rely on a green smoothie bursting with nutrients to reenergise me. What’s more, ever since I began incorporating green smoothies into my daily diet, my skin has a more consistent glow and my random bursts of dermatitis and eczema have stopped altogether.

As more and more health cafes and juice bars include green smoothies on their menus, I become more and more outraged at their prices. One day last week, I hadn’t had enough time to make my green smoothie in the morning, so I prowled the cafes of Melbourne’s CBD in search of one. I ended up at an organic health eatery in one of Melbourne’s most famous foodie alleys. Given my past experiences there, I shouldn’t have been surprised at the lack of customer service. Let’s just say that the snooty hipster waitresses there have “I don’t want to take your order and I’m way too cool for your mainstream corporate attire-wearing self” written all over their frown-wrinkled foreheads. Anyway, although I didn’t show it, I was taken aback by the $9.50 I was charged for the stingiest, most tasteless green smoothie I’ve ever had. It tasted like mouldy celery blended with muddy water. I was not impressed, and I remembered why I always make my own green smoothies: they actually taste good, they don’t cost me the earth, and I don’t walk away seething.

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My all-time favourite green smoothies

A few things to note:

  • All recipes serve one large glass, or 2 small.
  • The first 2 recipes are great as breakfast meals, and the second two are great to drink in-between meals.
  • The coconut-rice milk used is Pureharvest’s Cocoquench coconut-rice milk.
  • While it’s true that you can pretty much throw whatever you want into a green smoothie, remember that green smoothies have the word “green” in them for one reason: they are supposed to be comprised mainly of veggies! To keep my sugar intake in check, I stick to using 1-2 full servings of fruit in my green smoothies (e.g. 1 medium banana or 1 cup berries = 1 serving fruit). If you’ve used a fair bit of fruit and are still struggling with the taste of the greens, try adding some liquid stevia to increase the sweetness without increasing the sugar.
  • There’s no doubt about it; the secret to a thick and silky green smoothie is BANANA! Of course, you can make your green smoothies without it (avocado is also a great thickener!), but if you’re after a lovely thick and smooth texture, you can’t go past the old ‘nana. Besides, bananas taste awesome and they mask any of the bitterness that the leafy greens may have – if you close your eyes, you’ll never know you’re drinking a salad.
  • A note on cucumber: I used to add cucumber to all my green smoothies, however, it’s been giving me bad indigestion and reflux lately so I’ve stopped. If it’s not problematic for you, then use it.
  • The amount of fruit, coconut water/milk and chia seeds I put in my smoothies always depends on whether I’m having it as a meal (i.e. for breakfast), or a snack between lunch and dinner. If it’s only a snack, I use less fruit (more berries than banana as they’re lower in sugar), and half a cup of coconut water/milk + 1/2 cup water.
  • Feel free to add in superfood extras like spirulina, Vital Greens, etc.
  • Green smoothies are always best enjoyed immediately. 8-hour old slug poo tastes pretty putrid, trust me…

To make:

Start by add liquids to the jug first, followed by frozen solids and then add the other ingredients on top. Process in a high-speed blender for 1-2 minutes, or until the consistency is smooth and silky. I find that even in a blender as powerful as my Thermomix, green smoothies really need at least a minute to break down all the fibrous greens and give you that silky smooth texture. If you don’t blend it for long enough, it will separate, or be stringy and chunky.

Green Piña Colada

  • 1 cup coconut-rice milk
  • 1 frozen banana (or 1/2 large)
  • 1 thick slice pineapple
  • 3 handfuls leafy greens (baby spinach leaves + cos + bok choy)
  • Small handful fresh mint leaves
  • 1/2 cucumber
  • 1 tbs chia seeds
  • 2-3 drops liquid stevia

Very Berry Breakfast Greens

  • 1 cup coconut water
  • 1 frozen banana
  • 1 cup berries (strawberries, blueberries & raspberries)
  • 3 handfuls leafy greens (baby spinach leaves + cos + bok choy)
  • 1 small handful fresh mint leaves
  • 1.5 tbs chia seeds
  • 1 heaped tsp freeze-dried acai berry powder (optional)
  • 2-3 drops liquid stevia

Ultimate Greens 1

  • 1 cup coconut water
  • 1 thick slice frozen pineapple
  • 1-2 kiwis, peeled (I eat the skin separately. YES, I eat fury kiwi skin!)
  • 1 large handful baby spinach or bok choy
  • 1/3 cucumber
  • Small handful mint leaves
  • Juice of 1/2 lime
  • 3 drops liquid stevia
  • Ice

Ultimate Greens 2

  • 1 cup coconut water
  • 1 large handful spinach
  • 1 large handful cos lettuce
  • 1 large handful bok choy
  • 1/4 avocado
  • 1/2 cucumber
  • 1/2 celery stalk
  • 1 small handful continental parsley
  • Juice of 1/2 lemon
  • 1 thumbnail-size piece fresh ginger
  • 1 tsp Spirulina
  • 4 drops liquid stevia
  • Ice

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Sweet Cinnamon Omelette Filled w/ Stewed Summer Berries

Sometimes you just have those days when you know you need to go a little easier on the carbs, like after the AFL Grand Final weekend, for example. You know that dreadful feeling after eating your body’s worth in weight, when you could swear your digestive system is going to cark it and you feel as though you won’t be able to eat for a week? Well, that was me last Sunday, after a post-granny banquet at one of my all-time favourite restaurants, Red Spice Road. The truth is, I hadn’t eaten there since last year, because I was convinced that my fructose malabsorption would render any menu item out of the question. So, I was utterly shocked (and overwhelmed with joy) when the kind waiters said that they’d do a tailored banquet for me, separate to that of my fellow diners. Now, it sounded excellent in theory, and the food was just as orgasmic as ever, but there were three issues:

  1. There were 9 courses. NINE BLOODY COURSES.
  2. Naturally, Urbanspoon’s top rating Melbourne restaurants are very competitive. This generally means that when they have another-pain-in-the-ass-customer-with-an-intolerance in their restaurant, they want to please them, because if you’ve got your eyes on the prize in this day and age, you don’t want to risk seeming unaccommodating and getting a bad review by an over-reactive intolerance sufferer. SO, rest assured, top-notch restaurants will FEED you, and they will FATTEN you up. I’m not talking nine bite-sized courses here, I’m talking nine full-sized freaking DINNER servings.
  3. I felt obliged to clean every mammoth-sized plate and bowl that was thrown under my nose, almost to the point of licking them clean, because I didn’t dare offed any of the lovely waiting staff or, God Forbid, the chef, after being so considerate and generous. This is a major concern when 10% of each meal could have been considered clean, and that’s only because they were covered with fresh coriander and chilli.

So, if I’m going to be really honest to myself here, I’d have to say that I ate three days’ worth of main meals in one sitting. Fully aware of this, I was adamant that I wasn’t going to eat anything but green tea the next day. And the day after that…

Yeah right.

Surely enough, I awoke at 8am the next morning, hungry. I tried telling myself that it wasn’t real hunger, that my mind was on food first thing in the morning out of habit. After two hours of doing everything in my power to avoid the kitchen, I crumbled. I just had to eat. I was genuinely hungry. How? with the equivalent of twelve meals in my gut from the day before? Not to mention a litre jug of ginger Mojito? I’ll never know.

Needless to say, I needed something light. The thought of mushy, heavy oats was enough to make me dry-reach, and I knew that I needed something relatively low-carb to avoid feeling –and looking– even more pregnant with a 10-pound food baby than I already did. Incidentally, and no doubt due to the amount of foods with high glycaemic loads I’d demolished the day before, I was craving sugar. For me, sweet breakfast cravings generally come in the form of oats, healthy pancakes, smoothies and yoghurt bowls. But I needed protein. So, I whipped up a simple sweet omelette, and filled it with a combination of stewed and fresh berries.

I’ve always been a little skeptical about sweet omelettes, much the same as the thought of French toast used to scare me. Sweet eggs just never really appealed to me (except in the form of egg tarts at Yum Cha, something I ate a little too frequently in my earlier years). Needless to say, I didn’t think a sweet omelette was going to do it for me, but I’m glad to say it did. Please bear in mind that this recipe won’t taste like a pancake or French toast because it is still an omelette, after all. The filling doesn’t have to be limited to berries either – you can fill it with whatever you like. Just make sure you’re getting some form of complex carbohydrate, healthy fats and lots of vitamins and minerals in there. Grilled banana and Coyo (coconut yoghurt) is next on my list.
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Sweet Cinnamon Omelette Filled w/ Stewed Summer Berries

Ingredients:

  • 2 large organic free range eggs
  • 1 tsp ground cinnamon
  • 1 tsp pure organic maple syrup
  • approx. 4-5 drops liquid stevia
  • 3 large strawberries (organic if possible), sliced
  • 1 cup mixed blueberries & raspberries (organic if possible), fresh or frozen.
  • 1 tbs favourite pure & unsweetened nut butter (peanut, coconut-infused peanut, almond, cacao-almond, cashew, ABC, hazelnut etc.)
  • 1 tsp coconut oil

Method:

  1. In a bowl, whisk eggs lightly using a fork. Add cinnamon, maple syrup and stevia, and whisk until combined.
  1. Melt coconut oil in a small non-stick pan over medium-low heat.  Pour in egg mixture. Leave to cook for around 4 minutes or until the omelette has started to set and isn’t as runny on top.
  2. When the omelette easily comes away from the pan with a spatula, flip onto the other side and allow to finish cooking. This will take less than a minute. Remove omelette from the pan and transfer to a serving plate.
  3. In the meantime, add the blueberries and raspberries to a small pot on the stove over medium heat. Cook until berries are tender, warm and a juicy compote has formed.
      1. Note: If you’re pressed for time, I’d recommend eating the berries fresh as opposed to microwaving them, but it’s entirely up to you. Microwaves are dangerously convenient, but bear in mind that the more you cook fruit and veg, the more its nutritional value decreases full stop, and microwaving does this by ten-fold.
  4. Spread the omelette with your favourite nut butter, layer with fresh sliced strawberries and top with the stewed blueberries and raspberries. Fold over, and enjoy with a cuppa and an inspiring morning read.

Happy Nourishing!
Ax

Raw Vegan Chocolate Custard Tarts

Om nom NOM…

I’m currently feeling a little under the weather due to some chronic sleep deprivation, and my creative cap has been MIA lately, so it’s a short and oh-so-sweet little hello from me today.

These dandy little creations were verrrrrrrry popular. So popular, in fact, that I only scored half of one myself. Not okay.

The quantities in the recipe make about 8 small tarts (or 7 if you can’t stop eating the ingredients like me), but it could easily be doubled. I used quite small quantities as I made the recipe up along the way and wasn’t sure whether it would be a success or not. I’m quickly learning that it’s pretty hard to stuff raw sweets up. They’re practically infallible – if the flavours and textures work well together while you’re putting them together, chances are that the end product will be a success. Baked treats, on the other hand, are far more volatile (even more so when you’re a gluten-free baker). Will it rise? Will it be too sweet? Will it lose too much sweetness? Will it be fluffy? Will it hold form? Will it curdle? You could be licking the Muffin Batter of The Gods from the bowl one minute, convinced that you’re onto something great, then you’ve got 12 tragic little muffins in the bin 20 minutes later, not even worthy of the dog bowl. Ovens are dangerous, and lately I just haven’t had the energy to deal with the anxiety that Oven Time brings…

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Raw Vegan Chocolate Mousse Tarts
Makes 8 small tarts

Ingredients

Tart shells:

  • 1/2 cup almonds
  • 1/4 cup dried coconut
  • 1 tbs LSA (linseed, sunflower & almond meal)
  • 2.5 tbs raw cacao powder
  • 3 tbs melted coconut oil
  • 2 tsp pure maple syrup (for a strictly raw version, sub in a raw sweetener of choice)
  • 3 drops liquid stevia

Custard filling:

  • 1/4 ripe avocado
  • 1 ripe banana
  • 2 tbs raw cacao powder (or more, depending on how deep you want the flavour to be)
  • 2 tsp pure maple syrup (for a strictly raw version, sub in a raw sweetener of choice)
  • 2 drops liquid stevia (or more, to taste)

To serve:

  • 1 ripe banana, plus a little maple syrup

Method

  1.  Line 8 disposable aluminium foil tartlet cases with small squares of glad wrap. I did this to ensure they wouldn’t stick.
  2. Process all Tart Shell ingredients in a high-speed processor until it all comes together like a dough. Taste and adjust flavours if needed.
  3. Divide the mixture into portions and carefully mould each portion into the foil cases with your fingers to create a little ‘cup’. Place on a tray and allow to set in the freezer for 15 minutes.
  4. To make the custard filling, process all ingredients until a thick and smooth custard-like consistency forms. Taste and adjust sweetness/cacao to suit your preferences.
  5. Remove tart shells from the freezer. Remove the tarts from the foil cases by carefully lifting and peeling away the plastic wrap.
  6. Spoon custard mixture into chilled tart shells. Freeze until 10 minutes before serving.
  7. To serve, allow the tarts to sit at room temperature for 5-10 minutes first, then top with slices of maple-grilled banana.
  8. To make the maple-grilled banana, slice a ripe (but firm) banana, brush lightly with a little pure maple syrup and place under the grill until the banana starts to brown, bubble and caramelise (about 3 minutes).

Notes:

  • To make a strictly raw version of this recipe, simply replace the maple syrup with a raw sweetener, and top the tarts with fresh banana instead of grilled.

Happy Nourishing!
Ax

Raw Vegan Chocolate Cookie & Peanut Butter Fudge Cups

Now, everyone on the face of the earth is familiar with the amazingness of Reese’s Milk Chocolate Peanut Butter Cups, right?  Well, apparently I’ve been living under a rock for the past 21 years. I only became aware of their existence once recipes of their healthy take-offs went viral and infested my social networking (and Google) feeds. In the online health-nut community (I refuse to call us ‘Clean Eaters’ – that term makes even me cringe, and I am one), healthy versions of Reese’s ingenious creation have become all the rage. Simple, quick, fuss-free, no-bake and healthy, they make a perfect little sweet treat. And while I’ve since made them numerous times, I’ve found little reason to post my own recipe because let’s face it, they’re everywhere. It would be like posting a recipe pretending that I invented the raw-universally celebrated Raw Chocolate Mousse (avocado, cacao & sweetener). Not much new or exciting there. So, last night I decided to put a little spin on the famous chocolate-peanut butter marriage. But how could I make it my own?

Everyone loves chocolate. Everyone loves peanut butter (my cat and boyfriend are the only exceptions I know)…

…and everyone loves cookies. Even my cat.

With that little Lightbulb Moment, my Raw Chocolate Cookie & Peanut Butter Fudge Cups were born. Not only are they deliciously more-ish and sure to quell any sweet cravings, they’re also loaded with super nourishing properties like antioxidants, natural anti-depressants (tryptophan), anti-inflammatory powers, metabolism and energy boosters, essential fats, proteins, fibre, vitamin E, potassium, calcium, phosphorous, folate, iron, zinc and magnesium, just to name a few!

Now, I have used a little maple syrup for the sole purposes of nutritional benefit (not to mention unbeatable taste). To avoid getting into any trouble here, I must highlight the fact that maple syrup is not actually considered a raw food. Sorry. Making pure maple syrup involves boiling down the sap from maple trees, a process which is extremely lengthy, delicate and involved (hence the high cost of pure maple syrup compared to maple flavoured syrup — not so good for you!) The health benefits of pure maple syrup, however, surpass that of any raw sweetener by a mile, and its relative fructose content is much lower. So, if your diet is absolutely raw, just substitute the maple for a raw sweetener. If you don’t follow a raw lifestyle, then I’d encourage you to opt for pure certified organic maple syrup over ANY ‘raw’ sweetener like agave, for example, which has a whopping fructose content ranging anywhere from 70-90%! Agave might possess other health benefits, but its incredibly high fructose percentage is enough for me to stay clear of it, whether I have fructose malabsorption or not.

These little babies are great served with a mid morning cuppa, as a post workout snack (new research shows that almonds are one of the top natural post-workout fuels), or as a lovely little low carb and guilt-free dessert. Or any time of day that you’re having a chocolate/cookie/peanut butter craving, really…
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Raw Chocolate Cookie & Peanut Butter Fudge Cups
Makes 10 cups

Ingredients:
Raw Chocolate Cookie

  • 2 cups almond meal
  • 4-6 tbs raw cacao powder (according to taste)
  • 8 tbs coconut oil, melted
  • 4 tbs pure organic maple syrup
  • 6 drops liquid stevia, or to taste

Peanut Butter Fudge Filling

  • 1/2 cup natural peanut butter
  • 3 tsp coconut oil, melted
  • 1 tsp pure organic maple syrup
  • 2 drops liquid stevia, or to taste
  • Pinch Himalayan pink sea salt, to taste

Chocolate Topping

  • 6 tbs raw cacao butter, melted
  • 2-4 tbs raw cacao powder, or to taste
  • 2-3 drops liquid stevia, or to taste

Method:

  1. Completely combine all Chocolate Cookie ingredients in a bowl. Firmly press half the mixture into 10 silicone cup cake moulds. Freeze for 10 mins.
  2. In the meantime, combine all Peanut Butter Fudge Filling ingredients. Remove cups from freezer and smooth peanut butter mixture on top of the first cookie layer. Freeze for 20-30 mins.
  3. Press the remaining chocolate cookie mixture into the cups, on top of the peanut butter filling. Freeze for 10 mins.
  4. Combine Chocolate Topping ingredients, remove cups from freezer and cover evenly with the chocolate. Set in the freezer for 30 minutes. Sprinkle with crushed peanuts before serving if you wish. Only remove from the freezer 10 mins before serving. They will melt and lose shape rapidly, otherwise.

Happy Nourishing!
Ax

Calling all Omnivorous Raw Vegan Cynics

IMG_3249I’m about as vegan as a lion. It’s not that I’m against –or even mildly skeptical about– the vegan diet, because I absolutely LOVE plant-based foods, whether they’re cooked or in their natural (raw) state. I have no doubt that humans are able to obtain sufficient nourishment from a solely plant-based diet, given enough variety. It’s just that, well, frankly, I bloody love meat. Full Stop.

An impassioned animal fanatic, I do my very best to only consume certified organic, and therefore more ethically produced, meat and animal products. My diet is predominantly paleolithic, not by conscious choice, but pure incidence. Without even realising it, I’d been following a largely Stone Age/Paleo/Hunter-Gatherer diet for a long time. My omnivorous diet suits my lifestyle perfectly, and I find that I’m most focused, energised and happiest when I’m dining like a caveman. It’s as simple as that. And it is for this simple reason I personally believe that the Paleo Diet is what homo sapiens are genetically designed to consume.

Like I said before, my diet is not entirely, but predominantly paleolithic. Although 95% of my diet consists of unprocessed meat, seafood, eggs, vegetables, fruit, tree nuts and seeds, I do eat some foods that the cave-dwellers would have frothed over given the luxury. These include, but are not entirely limited to, oats, tempeh, the occasional slice of oat bread, some unrefined grains that I’m not already intolerant to (like quinoa and brown rice), peanuts, goats feta, Greek yoghurt, and small amounts of other minimally-processed dairy.

Eating meat and animal products is a personal choice I make, but it doesn’t mean that all my meals contain them. I love eating purely plant-based and raw dishes, and I aim to incorporate them into my diet every day. To be honest, my diet would undoubtedly contain a lot less animal-factor if I wasn’t intolerant to so many plant-based foods. As much as I love eating animal protein, I honestly adore veggies just as much. I’d have a lot more herbivorous days if my body could tolerate more protein-rich plant foods. But until then, I’ll listen to my fuss-pot gut and take chicken over chickpeas.

Since developing my intolerances, I’ve become increasingly sick of going to ‘health’ restaurants and vegan cafes and being intolerant to every single menu item. What’s more, the all-too-often standoffish and apathetic attitudes of hipster waiting staff doesn’t ease the frustration, either. It baffles me that they claim to be the most health-focused eateries going ’round, yet they’re totally unaware (or totally unconcerned) about Fructose Malabsorption or the booming demand for low FODMAP options. ‘Gluten free’ is on every menu you look at, even in third-world countries, yet the mention of fructose malabsorption leaves waiters and chefs with an expression that’s part puzzled, part constipated. I’ll show YOU constipated – just feed me an apple!

So, last Monday I got all vegan in spirit and was, incidentally, craving sweets. Since I can’t eat store-bought raw vegan sweets (they all either contain dates, dried fruit, honey, agave, or all of the above), I decided to make my own super nutritious raw vegan, refined-sugar free and fructose friendly dessert. At first, I was sure that I’d miss the gorgeous taste of Nature’s Caramel –dates–, since they’re an incredibly toothsome plant-based sugar alternative. But, after a bit of throwing various ingredients together and a whole lot of Hoping For The Best, I tasted my pièce de résistance, and BOOM…

The love child of strawberry and coconut was born. And oh my gosh, it is simply scrump-didili-umptious! 

My Coconut Cream and Strawberry Slice is one healthy dessert you can feed to even the most carnivorous, sugar-lovin’ beast and remain confident that they will NEVER know that it’s 100% healthy. Or Vegan. Or RAW! The truth is, it just tastes like it’s bad for you. My sister has asked me a few times, “are you sure this is good for me?”, and my boyfriend can’t stand nuts “unless they’re covered in (milk) chocolate” because they dry his mouth out (um, what?), but even he couldn’t get enough of it.

The base is so buttery and biscuity (without actually being buttery or biscuity) and the filling is dreamily creamy, velvety and sweet. Then there’s the delectable strawbs – the icing on the cake. Like all bona fide slices should, the whole thing just Melts in Your Mouth. Nanna would be so approving. Impressed, even.  It’s incredibly hard to believe that something that tastes like it belongs at a fete cake stall can be perfectly nourishing, vegan and 100% clean. Don’t believe me? I DARE you to try it…

My ultimate verdict? Raw vegans are certainly NOT missing out…

Now, because the slice does contain lots of tree nuts, seeds and dried coconut, my lovely fellow fructose malabsorbers must go easy on it – if you’re particularly sensitive to nuts, please stick to a small serving at a time. That said, some of you might be able to tolerate a lot of it. I’m somewhere in the middle. Still, I’d be willing to experience mild stomach upsets the following day in the name of this Godly Goody.

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Raw Vegan Coconut Cream & Strawberry Slice
Serves 6
To yield enough to fill a normal ‘slice’ dish, double the ingredients.

Ingredients (all nuts & seeds are natural & raw)

‘Biscuit’ Base:

  • 1/2 cup almonds
  • 1/4 cup dried coconut (desiccated/shredded/flakes/chips)
  • 1 tbs LSA
  • 1/2 tbs each flax seeds, sunflower seeds & pepitas (pumpkin seeds)
  • 2 tbs liquid coconut oil
  • 1 tbs pure organic maple syrup (NOTE: if you follow a strictly raw diet, simply substitute the maple syrup for a raw sweetener. Maple syrup is not considered a raw food, but I use it as its health benefits surpass any raw sweetener I could use).
  • 1/2 – 1 tsp cinnamon
  • Liquid or powdered stevia, to taste

Coconut Cream filling:

  • 1/2 cup cashews
  • 1/3 cup organic coconut cream (I used light)
  • 1/3 cup dried coconut
  • Seeds of 1 vanilla bean or 1 tsp pure vanilla extract
  • 2 tbs pure organic maple syrup/raw sweetener
  • 5-7 of the most titillatingly tasty strawberries you can get your hands on, sliced, for topping
  • fresh mint leaves, to serve (optional)

Method

  1. Line a container with baking paper. The container I used was approx. 16cm/16cm (quite small), but if you want to make enough to fill a proper ‘slice’ tray, double the ingredients.
  2. In a high powered food processor, process all dry ‘ biscuit base’ ingredients (except for the stevia) until a crumbly consistency has formed.
  3. Add the wet ingredients and whiz until it all comes together and is sticky. Taste. If you want it sweeter, gradually add small amounts of stevia until you reach your desired sweetness.
  4. Press mixture firmly and evenly into the base of the lined container/tray and pop into the fridge or freezer while you make the filling.
  5. To make the cashew cream filling, process the cashews and coconut until a fine powder forms.
  6. Add remaining ingredients and process until combined. Spread the coconut cream filling over the biscuit base and allow to set in the fridge for a few hours.
  7. Just before serving, top the coconut cream with sliced strawbs, carefully cut into portions with a sharp knife, top with a few fresh mint leaves for that little extra colour pop, and DEVOUR!


Happy Nourishing!
Ax