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
- 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.
I can’t believe you’ve gone public with this! My favourite, my “secret” Halva desert no more
(I knew it would work. We have your IP Address now. Won’t be long before we descend upon you for mid term break, all 4 mount pleasant monkeys. Yahtzee!) *knock knock*