1 x packet of good natured living activated organic pizza bases 'all seasons'
Salsa 5 tomatoes, diced 1/2 red onion, finely chopped 1 red chilli, finely chopped ( to taste ) 1 red pepper ( capsicum ), finely diced 1-2 garlic cloves, crushed juice of 1 lime or lemon 1/2 cup coriander, roughly chopped 1/4 cup mint leaves, roughly chopped dash of flaxseed oil or virgin olive oil sea salt to taste (big pinch)
Mix all the ingredients together in a bowl. Set aside.
Maca Guacamole 3 avocados 3 tsp maca powder 1 tsp raw honey juice of 1-2 limes or juice of 1 lemon 1 small tsp spirulina, chlorella or marine phytoplankton (1/4 tsp) 2 tsp tahini 1-2 eshallots, chopped sea salt to taste
Mash avocado and stir through other ingredients. Set aside.
Macadamia Nut Cheese 1 cup of macadamia nuts 1/2- 1 lemon juiced sea salt to taste 1/4 tsp cayenne pepper
Blend together in a high speed blender or food processor, adding enough water until it's creamy, thick and cheesy.
Making the Pizza Take the pizza bases and spoon on layers of guacamole and salsa and finish with a dollop of macadamia nut cheese. Delicious!
Summer fruits and mango coconut custard
You will need for 4 people: 2 young coconuts 4 mangoes ( 2 for custard, 2 for topping) 1 vanilla bean (optional) punnet strawberies, sliced or other berries 2 C cherries, pitted 4 nectarines, peaches & plums, sliced 1 packet of good natured living activated organic"floral essence"biscuits, crushed
First make the custard. Open up the 2 young coconuts with a knife and pour the juice of one into your blender, scrape out the flesh of both and add this too. Peel and slice up two mangoes and add to the coconut. If using the vanilla remove the seeds from the pod with a knife and place in the blender. Blend all together until super smooth and creamy, you can add a little honey if necessary but it should be sweet enough. Set aside the custard while you prepare the fruit. Take glass bowls or parfait glasses and start with a layer of custard, then layer the fruit, custard and some biscuits which have been crushed, more custard, fruit and finish with a sprinkle of biscuits.
Plum & Raspberry Vanilla Tart
Base 1 1/2 C organic almonds (soaked for 12 hours, then rinsed) 1/2 C organic dried coconut 1/2 C organic raisins or Medjool dates 1/4 C coconut water (from young coconut)
Blend in a food processor until chopped and well combined, when its sticky and holds together it is ready. Press the base into a lightly oiled flan tin (I use a little bit of coconut oil for this).
Filling 1 C young coconut flesh (Thai coconut) 11/2 C soaked raw cashews 1/4 C raw honey 1/2 C coconut water 1 vanilla bean (seeds scraped out) 1/2 C coconut oil
Combine all the ingredients in a high speed blender (Vitamix) until its really smooth and creamy, taste to see if its sweet enough. Pour into the tart shell and pop in the freezer for 1/2 hour to set. Remove from the freezer and carefully decorate the tart with raspberries (they can be frozen), Return to the fridge until ready to serve or if you want it really firm keep in the freezer and cut slices off to eat as you feel straight from the freezer.
Miang Kham - a delicious snack or appetiser
Miang Kham is a traditional Thai snack or street food which can be translated as something like "eating many things in one bite". They usually contain little pieces of red shallots, chilli, ginger, roasted peanuts, lime, roasted coconut wrapped up in heart shaped cha plu or 'betel leaf'' (piper sarmentosum) and served with a sticky sweet miang sauce. Pop them into your mouth in one go and wait for a taste explosion. You can grow the leaves in your garden from a cutting they thrive during summer. The leaves can also be bought from Asian supermarkets. The following is a totally raw vegetarian version of the Thai classic.
Ingredients: for 10 Miang kham 10 Cha Plu leaves (betel leaves) 5 or 6 red shallots, peeled and chopped about 3 cm of ginger, peeled and chopped into small pieces fresh Thai coconut flesh, a piece for each leaf 1 teaspoon of macadamia butter for each leaf 3 chillis, chopped 1 lime, cut into cubes with the skin on
Arrange the leaves on a platter and place a small spoon of macadamia butter on each leaf, continue to put a piece or two of the other ingredients onto the leaves finishing with a sprinkle of chilli.
Miang sauce 6 cloves garlic 2 chillis 1 tsp sea salt 1 heaped tbsp honey juice of 1-2 limes 2-3 tbsp fresh Thai coconut juice
Pound the garlic in a mortar, the chilli with the garlic followed by the salt. Put this mixture into a bowl and add the honey, lime juice and enough coconut water to form a sauce. This should be a little thick salty and sweet but with a tang of lime. Spoon over each leaf to serve and serve more with the platter for people to add more.
Ingredients for 2 small handful of goji berries 2cm vanilla bean 5 pitted prunes 1 pear 1 banana 1 heaped tbsp maca powder 1 tbsp raw honey 70 ml coconut milk juice of 1/2 lime 1 heaped teaspoon bee pollen 300ml water
Blend till smooth in a high speed blender. You can also replace the banana & coconut milk with a whole young coconut- flesh & water.
A block of raw chocolate- a simple recipe
Ingredients 1 C organic cacoa butter, melted 1/2 C organic virgin coconut oil, melted 2 C raw cacao powder 1/2 C raw honey
Melt the grated or chopped cacao butter by placing it in a small bowl inside a larger bowl filled with hot water, this will melt after about 5 minutes. Pour into a mixing bowl and add the coconut oil, cacao powder and honey. Stir till well combined, smooth and glossy. Pour into a tart tray and freeze for 20 minutes- the chocolate is ready to eat.
Garden salad with spicy tahini dip & good natured living crackers
Garden Salad 1 small green oak leaf lettuce 5 leaves of rainbow spinach, shredded handful of cavolo nero (kale), shredded handful dandelion leaves 2-3 stalks celery, finely chopped handful of herbs-basil, parsley, garlic chives, sorrel handful of cherry tomatoes Mix together and dress just before serving.
Dressing 1/2 C extra virgin olive oil 1/8 C raw apple cider vinegar pinch sea salt, ground black pepper 2 cloves garlic, crushed Mix well together.
Tahini Sauce 1/2 C tahini 1 clove garlic crushed (optional) 1/2 small tsp cayenne pepper 1 tsp sea salt juice of 1 lemon or lime up to 1/4C water- add a little at a time and stir well sumac Mix ingredients well together except sumac, the sauce may appear curdled when you add the lemon juice but keep stirring and it will go smooth with the water. Taste to adjust seasoning, I like it quite salty and lemony, sprinkle with sumac to serve. This tahini sauce is delicious on crackers, wraps, drizzled over vegies or with falafel (recipe coming soon) or serve as part of a mezze plate.
Serve up with Good Natured Living crackers for a delicious satisfying lunch.