The cutting room floor…

For those of you nut-friendly, this one didn’t make the book. But it’s amazing. Don’t take my word, try it. 
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Cashew pumpkin dip

  • 250g pumpkin, roasted
  • 1.5 tsp of cumin
  • 1 tbsp cashew paste
  • 3 tbsp extra-virgin olive oil
  • juice of half a lemon

 

Step One: Blend!

Season with salt and pepper 🙂

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Pumpkin Scones

nom nom nom.

1 1/4 C brown rice flour
2/3 cup arrowroot flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon celtic sea salt
3/4 C organic kent puree (quarter, remove seeds, bake in some water until soft)
2 tablespoons coconut oil
1 teaspoon lemon juice
2 1/2 tbsp honey

Mix it all together, bake 15min @ 200°c, leave to sit.

Served here with cinnamon nuttelex and orange date marmelade.

Where do you get your protein? & Making Blue Dye

You know you’re a foodie when you spend half your pay on hemp seeds and acai berries, and can’t wait to get into the kitchen and spend 5 hours making a mess (and then cleaning it up). And you know your friends are too if they are on the phone begging you to tell them what you just made.

In my kitchen tonight, I had goji berries, spirulina, golden pea protein powder and hemp seeds, plus the usual suspects: flaxseeds, tahini, dates, raw cashews, pepitas. Some macadamia, walnuts and a red cabbage completed things.

Why red cabbage? In half-asleep half-awake land last week I had a vision that I wanted to make a reality. First, I required blue dye.

Cut cabbage.

Boil cabbage.

Strain cabbage.

Reduce liquid.

Add a teensy tiny bit of bi-carb soda. If it turns green, add lemon. Set aside.

Freshly grind nuts and seeds- here is macadamia, cashews, walnuts, pepitas, hemp seeds and flax.

Mix something wet and something dry together in a bowl with your hands until everything is used up, and you have this:

You can also add cocoa to stuff.

Everybody love parfait

It’s been a busy few weeks.

Lots of cooking, lots of travelling, lots of trial and error. Lots of smoothies, and lots of strange new ingredients that the jury is still out on.

Apparently spirulina in a glass of water is the limit to my healthy-hippyness. Shudder.

Exploring Sydney has resulted in some new favourite haunts, like Dr Earth in Newtown and Nourishing Quarter in Surry Hills. I have tasted the best vegan cheesecake and rosewater flan of my life in the past two weeks, and both were naturally sweetened. Winning.

Finally back into my own kitchen, like coming home. Nothing like a decent cook-sesh to straighten me out.


Berry Crumble.


Kanten (a macrobiotic jelly).


Parfait! Everybody love parfait. (Kanten layered with banana custard and tofu cream).


Sticky-date with caramel sauce.

Three desserts and three sauces later, and I’m trying to figure out why I feel slightly nauseous.

White kumera & pea curry FOOD to balance it out, as found here.

My friends are wonderful cooks, and when they tell me about their dinners I wonder why I am the one posting things online. It is a strange habit, but one that makes me happy.

And we could all do with more of what makes us happy. 🙂

White Macadamia Protein Cookies

My treat for this week: Vital protein powder. Which leads naturally to: Cookies.

1 C brown rice flour.
1/2 C vanilla protein powder.
1/2 C Rice malt syrup.
1/2 C macadamia oil or nuttelex
1 tsp guar gum.
1 tsp baking powder.
1/4 C macadamia pieces
CINNAMON because it’s amazing in all things
Generous pinch celtic sea salt.

Optional: White cocoa butter.
Tahini- also amazing in all things
Some arrowroot powder.

Mix with hands, get messy. Roll into balls, bake until brown at 200ish for 10-15ish minutes.

Makes 8 cookies. Best eaten fresh. The protein powder makes them a little drier than usual so either wetten up your batter, or dunk them in tea.

Note that the amino acid profile of the protein powder once cooked is reduced, so if body-building DO NOT BAKE YOUR PROTEIN POWDER INTO COOKIES. ^_^

Explorations… and Sorbet.

Sunny Saturday finds me at Leisure Coast Fruit Market, Fairy Meadow. A long overdue trip. The temperature inside the market is goosebump-chilly, but I spend a good hour or so carefully perusing the shelves anyway. The mass of goodies are notated in my ‘Product list’.

Anyway, what I really came here to get, was bananas. To make Dun Dun DUNN! …Sorbet. Although you probably surmised that from the blog title. Without further ado:

1. Slice ripe bananas.

2. Freeze.

3. Blend with other ingredients.

4. Nom.

Exhibit A: 1 Banana combined with 6 frozen strawberries…

..sprinkled over with choc vanilla nibs.

Exhibit B: The sky/your imagination/cooking skill is the limit.

Left to right: Banana strawberry; Caramelised carob pecan; Cinnamon.

Coat pecans in sticky liquid of choice (carob molasses in this case, though maple syrup would also work) and watchfully heat in oven until coating caramelises.

In some blenders, you may need to add a liquid (such as rice or almond milk) to facilitate the blending. Pause blending and stir often. Mushing with fork helps too.

Other sorbet versions such as those here suggest peanut butter mixed with cocoa powder. Have fun kids, and post any cool variations you come up with 🙂