rave fuel

Aloe Vera, Feijoa & Mint Juice

Ramping up for another Breakfast Rave this Sunday, and it seems the ramping up for fresh juice amongst the Rave ranks is happening in parallel. The Rave has been such an ‘onion’ of learning layers and sharing info between all involved. And that’s on both sides of the trestle. It’s the coolest thing that we all came together to create an organic and sustainable breakfast on a Sunday morning and in the background to that has been a table tennis game of food discoveries going backwards and forwards between us all as we find out another snippit of seed saving info, or we gather for a raw chocolate fest and communal screening of the latest Food Matters download, or we figure out the best way to feed our sourdough mother. You get the idea.


The latest batting around of knowledge has been juice based. Nothing new in fresh juice and its health benefits, but add in some David Wolfe superfood wisdom and all of a sudden we’re asking ‘would you like marine phytoplankton with that?’, or ‘what’s the best way to fillet fresh aloe vera?’ Love it.


Because The Breakfast Rave has always had a bit of an envelope pushing nature, it’s no surprise that as we’ve all been learning and experimenting with ways to make ourselves and the planet healthier, another layer is peeled, and shazam, there’s fresh aloe vera on offer in Rave juice. The marine phytoplankton is waiting to ‘pop up’ next time round – we figure superfood baby steps is probably the best way forward first thing on a Sunday morning!


We’ve been juicing fresh aloe for the last 3 weeks or so, and you know that thing that happens when you are blown away by something that makes you feel amazing, you just want the whole world to have it too! We’ll settle for being able to share it with a few Ravers on Sunday morning but if you’d like to give it a go at home, here are some of the reasons aloe is our new superfood hero…


Raw aloe contains vitamins A,C and E, along with sulfur, calcium, magnesium, zinc, selenium and chromium, antioxidants, fiber, amino acids, enzymes and immune boosting, joint lubricating polysaccharides. David Wolfe also talks about how aloe can help you lose weight and gain lean muscle mass, increase nutrient absorption along your intestinal track, aid in stabilising blood sugar levels and kill yeast infections, while at the same time increasing the effectiveness of probiotics such as acidophilus. Who wouldn’t want to swallow some of that for breakfast?!


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Aloe Vera, Feijoa & Mint Juice


1 fillet of fresh organic aloe vera

3-4 organic feijoas

3-4 organic carrots

1 organic lemon

1 organic orange

handful fresh organic mint

knob of organic ginger


To fillet the aloe vera, run a knife down the long sides to remove the spikes. Then lay the aloe flat on the chopping board and very carefully slice the top layer of skin off, then holding the gel with the flat of your hand, put the blade of the knife between the bottom layer of skin and the gel and slide along the length until the fillet of clear gel is free of any skin. A little bit of skin won’t matter but it does have a very bitter edge to it so you wouldn’t want to let too much make its way into your juicer.


Put the feijoas and ginger into the juicer first, then the mint, aloe, citrus and  carrots.


I put a teaspoon of acidophilus powder into my glass first and then pour the fresh juice on top. Quick stir and you’re good to go.

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cake & tea

Raspberry & Rose Tea Cake

While we’re all gearing up for an Easter feast under a full harvest moon this week, I sidestepped into a midweek birthday. Just a quick deviation from the run into egg hunting and hot cross bun toasting, and a little moment set aside from every other day to cram all my other favourite things into 24 hours. It’s not hard to have a happy birthday when all you want is a pony ride and there’s a lovely brown thoroughbred friend waiting in the stable. So that was how the day started; a beautiful ride on a sunny Autumn morning. Bit of yoga. Pot of tea. Unwrapping of cedar trees. And then a cake made by my beloved.

We had been lucky enough to have our Farmer’s market stall next door to the freshest of fresh raspberries this week, so they had to be part of things, and where there’s raspberries there should be roses, so fresh petals and rosewater went into the mix, with a lining of rose geranium leaves, and pulled together a rather pretty cake for a birthday tea party that afternoon.

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Raspberry & Rose Tea Cake

makes 1 x 22cm very dense cake

2 tbsp flax meal in 6 tbsp water, mixed to a slurry
1/4 cup organic honey
2 tsp vanilla bean paste
1 tsp aluminium free baking powder
3 cups organic almond meal

1 packed cup organic rose petals

1 punnet organic raspberries

1 tsp rosewater

250g coconut yoghurt

4 fresh rose geranium leaves, optional


To make the cake:

Pre heat the oven to 160C and prepare a 22cm springform cake tin. Lay rose geranium leaves in the bottom if you have some on hand.


Mix the flax meal slurry, honey, rosewater and vanilla bean paste together with the yoghurt. Add the almond meal and baking powder and stir to incorporate, then gently stir in half the punnet of raspberries and half the cup of rose petals (reserving the other halves for the top of the cake).


Pour into the cake tin and bake for approximately 40-45 minutes. Remove from the oven and leave to cool for 10 minutes in the tin before turning out onto a cake rack to cool completely.


Decorate with fresh raspberries and rose petals and serve with a pot of freshly brewed tea and “Happy Birthday” where necessary.

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