Browsing Category

x For Freezer x

Treats & Snacks, Vegan &/or Raw, x For Freezer x

Medjool, Miso & Coconut Pinwheels

I’m all about finding sweets to love, that will love my body back. I enter a state of limerence milling into these pinwheels. How can something so healthy taste unstintingly sinful?

Bringing the right combination of flavours together is nothing short of bewitching. When the list of ingredients is short – like this one – and requires absolutely no cooking, a tingly infatuation takes control of my motherboard. I morph into a culinary Steve Irwin, telling everyone what’s happening in my wild kitchen life.

These are basically pimped up pinwheels, inspired by Jessica’s genius from One Part Plant. I love her vibe. These guys are cleverly stored in the freezer, which is almost the same as having treats-on-tap. This is real fast food brothers and sisters, with a nutritional slam dunk.

 

 

Medjool, Miso & Coconut Pinwheels

 

3 tablespoons sweet white miso
2 cups medjools dates, stones removed
3 tablespoons coconut flour or ground chia seed
3 tablespoons cashew butter
Soft, desiccated coconut to roll

 

Using a food processor, blitz the Medjools, miso, coconut flour or milled chia, and cashew butter until a rough doughball forms. Splendid. Now smooth it onto parchment paper using a silicone spatula (see photo above). Depending on how squishy my medjools are, this can be straight forward, or damned messy. Be patient. You’re looking for 5mm thick.

Neaten the edges, ensuring a similar depth across the dough. Go for a rectangle rather than square. Shake some desiccated coconut over, and press. Freeze on a flat breadboard for 1 hour.

Take it out of the freezer and roll like a Swiss sponge (see below). Use the parchment paper to help you, as you would do with sushi. The first bit is the trickiest, as you tuck the ‘tongue’ under to facilitate rolling. I use one hand to pull the parchment away from the dough and the other hand to push and roll the dough. Work with what you have sister. Keep rolling into a log until you’ve reached the end and then smooth over the seam with damp fingers. Return to the freezer wrapped in parchment, where it will live until your guests arrive.

 

Treats & Snacks, Vegan &/or Raw, x For Freezer x

Gut-Loving Family Snacks

If you find feeding your family healthy food is as easy as foxtrotting up a glass wall, then this shortbread recipe is for you. Kids love it. Teens dig it. And adults can’t keep their mitts off it.

Try to find a local raw honey where you live – it will contain impressive antimicrobial and antibacterial properties. These work like a giant Pac-Man in the bloodstream. Heat treated, mainstream honey cannot boast the same benefits and can be cleverly adulterated. You might want to check out the honey documentary on Netflix right now. Creepy.

Our body will also appreciate the swag of vitamin C & antioxidants from your favourite berries. These should help slay any renegade free radicals loitering in our system.

Plus, you’ll find a consignment of vitamin E in almonds. This vitamin works synergistically with vitamin C, to pimp up our immune system and front line defence. How cool is that? I kept the best bit until last … a nifty cargo of live probiotics! You and I can neck probiotic capsules when our bodies feel like a Petri dish. But our little ones? They need our help.

This recipe is magical – enough to impress Hermione Granger.

No-Bake Probiotic Shortbread

Makes 30

  • 80ml (1/3 cup) extra virgin coconut oil
  • 7 tablespoons good runny honey
  • 250g (2&1/2 cups) ground almonds
  • 4 tablespoons raisins, dried blueberries, goji berries, and/or mulberries
  • 4-6 capsules of probiotics, or probiotic powder (I swear by Udo’s #NotSponsored!)
  • Pinch of ground turmeric (optional)

Gently melt the coconut oil with your honey. Try not to kill the honey’s health benefits with intense heat, if you managed to get your mitts on some fabulous local raw honey.

Tumble in the ground almonds and dried fruit. Now parachute each opened capsule into the shortbread dough and the optional turmeric for extra nutrition. Mix thoroughly.

Spoon onto a sheet of baking parchment, and squash together with the palm of your hands. Using another sheet of parchment atop, exercise a rolling pin over the surface and flatten the dough to a depth of 1cm or 5mm. Freeze for 2 hours.

When the kids return from school hollering for a treat, remove the dough from your freezer and carefully cut into chards of shortbread, just like the photo. These are designed to be eaten straight from frozen like ice cream cookies. They need no baking, and can be stored like this for up to 3 months. Thunderous hurrah!

Breakfast, Treats & Snacks, Vegan &/or Raw, x For Freezer x

Pomegranate, Pistachio, Rose Water Halva

Today’s wholefoods movement is often described as the 1970’s, resuscitated on kale powder and kimchi. Please! In the 1970’s, cooking skills sucked. We were too busy lovebombing the world with geraniums.

Forty years on, our culinary skills have been heightened and honed. So yes there has been a re-awakening of wholefood ingredients, but more importantly, we see this awakening wedded to badass kitchen skills. This ain’t no hippie culture my friends. This is punk.

Great swathes of perfectly sane people have turned their attention towards mindful practices, in search of a more socially responsible roast from capitalism. But taste is at the forefront of this movement. You’ll find we don’t just do sausies. We do slow pork, where piggies have been massaged with lavender, read bedtime stories and fed bottles of rooibos tea.

Nor do we do slicepan. We do house-cultured sourdough, from heritage grains harvested by moonlight. And we do not do instant coffee. We dry hump our monthly subscription box from 3FE where the coffee beans were raised on Bach, and lightly washed with tears of joy.

We are taking unrefined ingredients and celebrating them in their most authentic form, in contrast to society’s reliance on conveyor belts and chemicals. And we are doing it with unprecedented style and skill.

Welcome to the new age rhythm of funk – food punk.

Pomegranate, Pistachio, Rose Water Halva

Serves 25

  • 3 tablespoons extra virgin coconut oil
  • 125ml (raw) honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt flakes
  • 1 x 340g jar light tahini
  • 4 tablespoons pomegranate seeds
  • Handful of shelled pistachios
  • Rosewater (optional)

Prep a small rectangular container by lining with cling film. Lunchboxes are perfect. Set aside.

On a very timid heat, melt the coconut oil to a liquid. Gently whisk in the honey, using a fork, the vanilla and the flaky salt. Keep going with the jar of tahini, working at speed so the mixture doesn’t seize.

Lastly, tumble through the pistachios and pomegranate, reserving a couple to scatter along the top.

Scrape into your prepped dish and freeze for 6 hours. Just like ice cream, it must be stored in the freezer.

You can slice delicious shards from the block of pistachio and pomegranate halva once frozen, and serve on a platter to pass around the party. Spray with a little rosewater before serving. Celestial stuff.