30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.

17239630_2114231848803109_7790851175437331140_o

INGREDIENTS

2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)

INSTRUCTIONS

Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.

Advertisements

(Raw) Sour Cream

Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.

Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.

❤ It’s so tasty!

DSC_0160 DSC_0162

INGREDIENTS

1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt

INSTRUCTIONS

Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.

MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.

LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

DSC_0214

DSC_0222

If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Raw Sprout Sandwich with Quick Raw Bread

Once I make raw bread – which is incredibly quick to prepare – it lasts for days and then I can throw together beautiful sandwiches on the fly, such as this!

Raw bread simply requires you to put half a carrot into a food processor and process it finely, then mix LSA and a dash of water and a bit of salt until doughy. Flatten out and shape into thin sandwich shapes and dehydrate. Flip half way through.

Tahini sauce, sundried tomatoes, two-types of sprouts, avocado, sea-salt

DSC_0215

3-ingredient Gluten-free Corn Fritters for Kids

These are yummy. Served here with plum sauce they’re also nice with sweet chili. You can fancy them up a bit by adding coriander and healthy stuff, and eat them with a salad if you want to pretend like you’re doing good. This is also an excellent meal for poor students who find themselves with nothing but an old tin of corn, flour and sauce in the cupboard.

DSC_0205

1 tin creamed corn or 1 tin whole-kernal corn
Gluten-free flour (you can use regular flour if you want)
Baking powder
Oil for frying

INSTRUCTIONS

Whole-kernal corn: Tip the entire contents of your can into a bowl, add 1 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

Creamed corn: Tip the entire contents of your can into a bowl, roughly 3/4 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

*Adjust ratios if need be to ensure you have a doughy consistency.

Do Not Underestimate The Significance of Fried Pumpkin Seeds and Broccoli

Sorry about the Instagram shot, it’s all I got before it was devoured by my wee boy.

1493266_1483838255175808_1500622042_n

This is absolutely delicious for grown-ups or children.

Fried pumpkin seeds, broccoli, mixed with sprouted quinoa (optional) and served with a side of hummus. When I’m making it for my son I chop the broccoli finely and mix it all together before serving – delicious! Because I can’t handle the garlic in store-bought hummus I either make my own or serve it with tahini sauce.

Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!

Yum

Base:

Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.

Beautiful.

Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.

DSC_0012

Guacamole…

guacamole

Sunflower seed bread with basil pesto and fresh baby tomatoes…

pesto

Everything…

plated

Almond-ginger satay sauce – beautiful

saucy

Zucchini/courgette spiralised noodles with tahini-coconut dressing…

spirals

Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.

strawbs

The whole table…

table

Raw wraps, enjoyed with the satay sauce…

wraps

Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.

Guacamole

Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!

Raw Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.

DSC_0844DSC_0845DSC_0853
BISCUIT INGREDIENTS

1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water

GARNISH INGREDIENTS

Macadamia nut butter
Strawberry slices
Chopped lavendar flowers

INSTRUCTIONS

Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

Red Chai

Beautiful. Brew up a batch for friends. I’ve been wanting a caffeine-free chai for so long. Rooibos (red bush) tea makes a lovely alternative. It’s also fine for children and a lovely dessert tea. Perfect served with fruit toast and Kere’s bliss balls. Dedicated to my sis.

Chai tea brings peace.

DSC08637 DSC08640

INGREDIENTS

1 stick cinnamon
12 sticks of cloves (more if desired)
6 cardamon pods
1/4 inch fresh ginger (peeled)
2 tablespoons fair-trade rooibos (red bush) tea or 4 bags, opened up and added
7 cups water
ground pepper (optional)

AND
1 cup soymilk (I prefer Soymilky)
2-5 tablespoons sugar (I prefer 2, but chai is supposed to be served super-sweet)

INSTRUCTIONS

In a pot on the stove, boil cinnamon, cloves, cardamon, ginger, tea and water. Add pepper if desired. Boil for 5 minutes then stand for 10. Add soymilk and sugar. Strain into teacups to serve.