gluten free

full moon dinner guest

Not-Sausage Rolls

With our next Full Moon Farm Gate happening this Saturday night, I thought we could put two frogs on a rock by letting you know what morsels might be on offer, as well as you give you a chance to bake these delectable little guys at home after you fall in love with them, nibbling away, perched on a straw bale in the moonlight. I’d love to say that’s the only way you should ever eat these, but that would just be silly. They’re way too good for a once a month kind of dish. Over to my gorgeous buddy and fellow blogger, The Natural Foodie, aka Kirsty…

Growing up, I very quickly came to the realisation that sausage rolls go hand in hand with a party. I was never much of a fan of traditional party food, so I don’t really feel as though I’m missing anything by sticking to a whole food plant based diet. The sausage rolls however, were my one party food weakness, and my seven year old self’s guiltless pleasure.

Since I like to imagine the Full Moon Farm Gate as one big celebration, it seems only logical that my contribution would be not-sausage rolls. This is the kind of party food I wish I’d had access to at parties as a kid. In fact, the Full Moon Farm Gate is the kind of party I wish I went to as a kid, too.

Despite their much healthier outfit, I still think of these not-sausage rolls as a treat (it is pastry after-all). They just so happen to be much better for everyone involved, or not involved, if you happen to be a pig or cow.

If the lack of sausage in this recipe isn’t enough for you, we’re going one step further and making these gluten free as well. So if you happen to be that way inclined and are wondering what you can snack on come Saturday afternoon, please pop by our trestle. We’ll be the ones behind the pie warmer, keeping ourselves, and the not-sausage rolls, warm. There’ll be homemade tomato sauce and paper bags at the ready, too.

If you don’t have the time, store bought puff pastry is okay and usually doesn’t contain dairy or eggs (check the ingredients to be sure though). Health food stores usually have organic and gluten free options as well. However, if you’ve got the time and patience, it is possible to make your own gluten free rough puff pastry. There are several recipes floating around the net, like this one. Just be prepared to spend the better part of your day rolling, resting and rolling again, if you head down this road.

 

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Not-Sausage Rolls

 To make the cashew cheese:

1 cup organic cashews (soaked overnight, drained)

juice of one organic lemon

1 tbsp savoury yeast flakes

1/4 cup rain water

1/2 tsp murray river salt flakes

cracked black pepper

 

1 cup brown rice flakes 

1 cup warm water

1 tbsp flax meal 

3 tbsp rainwater

1 organic brown onion

1 cup organic almonds

2 organic garlic cloves, peeled

handful of chopped organic parsley

5 organic oregano leaves

1 tbsp organic tamari

1/4 cup psyllium husks

1 tbsp extra virgin olive oil

1 tsp savoury yeast flakes

murray river salt flakes

black pepper

organic sesame seeds

extra oil for brushing

 

Add the cashew cheese ingredients to a high speed blender or food processor and blitz until smooth. Scrape the cashew cheese mix out and set aside. 

 

In a separate bowl soak the rice flakes in the warm water. In another small bowl, stir together the flax meal and water. Set both aside.

 

Add the almonds, onion and garlic to the food processor and blitz into rough chunks. Add the remaining ingredients to the food processor, including the cashew cheese and flax meal mixture. Drain the rice flakes of excess water and add to the food processor. Blitz the mixture until smooth and sticky.

 

Roll the mixture into “sausages” and wrap with pastry. Brush the edges of the pastry with oil and press the edges together. Cut the rolls into desired length, prick them with a fork and sprinkle with sesame seeds.

 

Bake in a 220 degree celsius oven for about 15 minutes, or until golden brown and flaky.

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beet ’em, join ’em

Roasted Olive & Beetroot Salad with Nasturtiums

As soon as the weather makes its shift into cooler territory, I find it a bit tricky to eat the amount of raw salady stuff that I know I should. Enter the roasted salad. Such a great fall back plan, on a few different levels actually; there’s the fact that you can still manage to have a decent sized serve of leaves and veggies while your appetite is screaming out for something warming, and the other part I really like about roasted salad is the roasted bit. I’ve been doing an almost weekly ritual of roasting whatever is still in the fridge on a Saturday afternoon when we do the changeover from one Farmer’s Market haul to the next. Things can get a little sad if they’re still sitting on the shelf by the time the next load comes in to replace them, but roasting somehow gives slightly limp veggies a second chance to shine. I throw in overlooked potatoes, beetroot, carrots, onion, any left over bits of cauliflower or broccoli and then add in some fresh stuff from our veggie garden; herbs and greens, maybe the odd tomato – it all goes into a couple of baking pans with lots of olive oil and salt and pepper and comes out ready to supply a week’s worth of soups, salads, risotto, pasta, toasted sandwiches and pies. Just having a choice of roasted veggies ready to go from the fridge cuts the time in half to make something decent for lunch rather than eating sourdough toast 7 days a week! My resolve is only as strong as my prep time I’ve discovered.

So, in doing the roasting thing for a while, I started throwing in whatever I thought might make things a bit different from the week before and olives ended up as part of the deal. Have you had roasted olives before? I never had – they’re good. Here’s what happened when they meet the roasted beetroot and some broad beans I had tucked away in the freezer…

 

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Roasted Olive & Beetroot Salad with Nasturtiums

2-3 organic beets

1 cup organic wild, or kalamata olives

extra virgin olive oil

Himalayan salt flakes

freshly ground pepper

6-8 fresh organic beet leaves

1 cup organic broadbeans

generous handful of fresh organic herbs – chervil, dill, parsley

fresh organic nasturtiums

1/2 organic orange

Pre heat the oven to 190C.

Roast the washed and cut beetroot, along with the olives, a good drizzle of extra virgin olive oil, salt and pepper until the beet is tender.

Blanche the broad beans in boiling water and drain.

Add the roasted beets, olives, broad beans, beet leaves, herbs and nasturtiums to a large bowl and gently toss through with the roasting juices and oil from the beetroot.

 Squeeze the juice from 1/2 an orange over the salad, add salt and pepper to season, and tumble the salad out onto a serving plate. 

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cake & candles

orange blossom water pancake-cake with saffron pashmak & fresh figs

I decided after 9 years of living here at the farm that it might be a nice idea to have a birthday party this year. I’m not entirely sure why I haven’t ever done that. My birthday does pop itself into a pretty busy time of year so maybe I’ve gone with the gift of ease in the past? Anyway, a party was the call and a party was had. It was one of the best birthdays I can remember, with the same keen anticipation I’d always had before my birthday parties as a kid, that yummy mix of can’t wait, can’t wait, and wanting time to stand still from the moment the first party guest knocks on the door.

The other thing that probably stopped me having too many parties in the past is the organising that needs to take place to make it happen. No doubt, the best parties can be absolutely exhausting. But, when all your buddies happen to be on the same food page and effortlessly know how to make all the kinds of things you wished you could find on a single menu somewhere, it’s a natural next step to ask ladies to bring a plate. The table looked more like a health retreat than anything to do with ‘party food’ but that was the biggest celebration of all. The kombucha was flowing, caviar sat atop peppered cheese, there were handmade rice noodles in a tom kha broth, tomato & olive tart, vietnamese spring rolls, plates of just picked homegrown figs, chips and dips, snickers, scones with jam & cream and chocolate crackles – all dressed in their vegan best and some even in the raw.  It was the best gift to share such stunning, heartfelt food with so many people I adore.

 

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The cake was a funny little invention I’d imagined when I was meant to be working one afternoon; a stack of orange blossom water pancakes, sandwiched with lemon curd, and topped with saffron fairy floss and fresh figs. It actually came together at the last minute, in all its vegan, gluten-free glory, and I had another reason to be grateful on the day! The thing is even if it was a complete failure, I know everyone would have grabbed a fork and tucked into a mess of lemon curd pancakes anyway. That says everything to me about why it was the kind of day that presses in warm against your chest and leaves you wondering why there’s no formal word for crying and laughing at the same time. There was plenty of that.

 

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Orange Blossom Water Pancake-Cake with Saffron Pashmak  & Fresh Figs

2 1/2 cups organic GF Flour, or Spelt Flour

4 tspn GF baking powder

1 tsp Himalayan salt

4 tbsp organic olive oil

2 1/2 cups organic almond milk

2/3 cups orange blossom water

2 tsp organic vanilla bean paste

2 tbsp organic maple syrup

1 packet saffron pashmak (Iranian fairy floss)

lemon curd, or almond butter, for spreading between layers

4 – 6 fresh organic figs

fresh orange zest

To make the pancakes, mix the flour, baking powder and salt together. 

Add the milk, oil, orange blossom water, vanilla and maple syrup. Mix until everything just comes together, don’t over mix, a few lumps are ok.

Heat a flat sandwich grill or crepe pan.

Use a 1/4 cup measuring cup to scoop into the batter and pour each pancake, one at a time, onto the flat grill plate. Cook for about 3-4 minutes until the bottom is browned and then flip over for an extra minute until the pancake firms up.

This should make between 16-20 pancakes that you can then stack on top each other to make the cake.

Once the pancakes are cool, sandwich each layer with lemon curd, or almond butter, or a spread of your choice. Homemade Nutella would be pretty good too.

When you get to the height you’d like your cake to be, add a final layer of the lemon curd to give the pashmak something to hang on to and then pile some of the wonderful fluffy fairy floss on top. You can tease this like a 50’s hairdo so don’t be afraid to make it as big as you fancy. It was suggested my efforts resembled a wild mountain goat.

Place the halved figs in amongst the nest of pashmak and top with fresh orange zest. 

I thought afterwards, it would have been clever to put a skewer through the middle to help the cutting process because things did get a little slippery slidey towards the last few pieces of cake.

Brew the tea and make yourself a little party.

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you say tomato…

Roasted Tomato Passata

It’s been a bit of an odd season for tomatoes this year. I love that a 20 minute conversation can take place across our Farmer’s Market trestle discussing just that. It’s not that tomatoes haven’t grown this Summer, more that they seem to be waiting in the wings for something spectacular to call them into their starring role. Who knows what the trigger is to turn a tomato from green to red; I unconvincingly placed my faith in the Sun taking that job on, but nope, we’ve had plenty of that and still no dice. A new theory did emerge after last weekend though.

We have a truly brilliant manager at the Barossa Farmer’s Market, we all love Jess, and not just for the extra shine she’s brought to Saturday mornings, but also for the fact she really gets what communities are authentically looking for – participation. Showing up and making something happen. In this spirit, Jess organised the inaugural Barossa Farmer’s Market Great Passata Collective, complete with hand drawn logo. No need to explain why we love her so; hand drawn and hand coloured logo. On the back of a brown paper bag. It’s true.

 

 

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The idea was, that a group of us keen green thumbs picked up our baby tomato plants in time to nurture a serious amount of homegrown produce to pool in the ‘Collective’s’ passata pot, at a later stage in the season. The part the tomatoes didn’t understand was their obligation to be ripe for the occasion, but to quote our Collective Commander, “never let perfect get in the way of good” – so we bought 200kg of tomatoes from fellow stall holder and the day was underway. It was brilliant. Dean Martin was cranking, interspersed with John on his mandolin, the passata was flowing and a quietly ingenious pasta machine assembly line assembled itself, so we could all share the day’s efforts with a communal lunch. Jess adoration was at its peak at this point!

 

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So my latest theory on tomatoes and ripening, developed after the Great Passata Collective, because that’s exactly when our tomatoes ripened. Little punks knew we’d set a date for them to be ready and figured our expectation needed a little tempering with a reminder of who’s running this show. That’d be Nature. Let’s call the Collective the best way to have a practice run in passata making – ever – and run with the chance it gave me to tweak a few things after the fact. In lieu of a missing assembly line of pasta machines at the ready and all those extra hands to make light work, I went with the easiest option I could think of; put all the uncut tomatoes, stems and all, into a roasting pan with a good dousing of olive oil, salt and pepper, and this way the oven makes passata for you while you drink tea, or similar. I’ve never done this before so I was quietly relieved when it actually worked. Once the tomatoes are burnished and shrunken, throw the whole lot into a colander, or mesh sieve, over a pan and use the back of a spoon to push the reduced tomato pulp through. The stems and skins stay on one side of the fence and the already seasoned tomato puree lands in the pan. Done.

 

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big’s the new small

Homemade Verjuice

With all good intentions to be back in blog-land on a regular basis, life got a bit too big over the last month. And mostly because it kept reminding me it doesn’t go on forever. That’s the big bit, the rest I can handle. I’ve said goodbye to some truly beautiful souls this month, and been cheerleading for others who are going through serious illnesses, and in all the moments that my stomach has been flipped with raw emotion, and all the analysing of what could or couldn’t be, the very simplest notion has surfaced, slowly but surely; whether a soul is physically with you or not, you have the choice to keep loving them. So each time my hands dropped from covering my face and slid into place over my heart, I tried to just keep loving.  It didn’t always work, but when you strip everything back, what else is there to do? The sadness is just another way love wraps itself up. The silver lining concept doesn’t always sit well when you’re in the thick of things though, more than happy to be the first to acknowledge that. Silver seems to be the chosen colour of our elusive buddy, perspective.

That hit home in all sorts of ways over the last month too. Not least in what was happening in the garden with the crazy weather we had going on – extreme heat followed by torrential rain for 3 days straight. I was so relieved for all of our animals and the land itself, that I forgot to be upset by what it did to the bounty of grapes we had almost ready for picking on our few vines. When you are surrounded by vignerons though, it doesn’t take long to be reminded as to what that kind of weather can do to an entire year’s worth of work prior to harvest. Agriculture’s a tricky game to play if you try to force your hand. I’ve been working with Maggie Beer for the last 9 or so years and she’s such a great ‘silver lining hunter’, which is why verjuice was the first thing that came to mind when I saw all of our unripe grapes had split. It’s exactly how things happened for Maggie all those years ago too – provenance or perspective, whichever name you give it, rolling with the punches seems to be the best way to honour the ‘bigness’ of it all.  Little things never stay small for long when you remember to leave a seat spare for perspective. I’m so grateful for that. And for intuitive grape stealing puppies who jump into your life just when you need them the most. Little Wolfie had no problem finding the positive in a basket of just picked grapes, ripe or not. God, it made me laugh to watch him.

So, verjuice. You may have come here for a recipe after all! This is exactly how Maggie suggested making verjuice to me, without going through the stabilising process she needs to. This is truly the homemade option, and super simple. You’ll just need unripe green grapes, a juicer and some ice cube trays. And then whenever the mood for risotto, pasta, quinoa, soup, salad dressings, or fancy roasted veggies should strike, you just pop a couple of ice cubes from the freezer and you’ll be banging on about verjuice like you were Maggie herself! It’s really good stuff.

 

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Homemade Verjuice

As many organic unripe green grapes as provenance will muster

Just juice the grapes and pour into ice cube trays to keep frozen for when you need verjuice in any recipe. The freezing process simply halts any fermentation of the grape juice, keeping that wonderful bite to the verjuice. Use it wherever you would use lemon juice or white wine in a recipe. I love drinking it with sparkling mineral water too.

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with love from bali

Raw Salted Chocolate Fudge Tarts

If I can jump ahead to the last day of the retreat in Ubud, I think I said the word brilliant at least 12 times in quick succession as I met eyes with each of the 16 amazing women I was sitting in circle with for the last time. What a big, big space we’d laughed and cried and danced our way through together over the week. No fixing or pretending things were fine, just sitting with whatever came up and gently adding love into the rough edges of any given moment that needed it. Holding space for each other and breathing in the rawness of every story each of us shared. It’s the most extraordinary thing, the moment the harshness of confrontation slips into the liberation of surrender. What a thing to bear witness to, whether in yourself or in others; it dissolves all the nonsense so gently, but so absolutely.

There’s so much more. There always is, right? Thank goodness my beautiful friend Beata is planning another retreat next year. She’s a marvel at this work and I couldn’t love her more for the effort she went to to accommodate all of us in her heart for a whole week. The incredible souls she introduced us to. The amazing experiences she created. Big space. Filled with grace. I wish everyone was on their way for tea right about now so I could put these on the table and keep the circle going.

 

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Raw Salted Chocolate Fudge Tarts

makes 6 x 10cm tarts

 

1 1/2 cup raw organic cashews

1 tbsp raw organic cacao powder

1 tbsp organic mesquite powder

2 tbsp organic raw cacao butter

water

 

1 cup organic medjool dates, soaked for 2 hours

1/4 cup organic tahini

2 tbsp organic cacao powder

1/2 tsp Himalayan salt

1 organic vanilla bean, scraped

 

fresh violets

 

To make the bases, put the cashews, cacao powder and mesquite into a blender and blitz until you have a flour mix. Add the melted cacao butter and blitz again. Add a little water until you have a crumbly mix that just pulls together. Using your fingers, push the chocolate pastry evenly into non-stick, removable base tart tins, making sure to use enough pressure to pack it into the very edges of the base and up the sides. Put into a dehydrator for 4-6 hours, or simply refrigerate for an hour if you don’t have a dehydrator. Remove the bases from the tart tins.

To make the fudge, drain the dates, but keep the soak water aside to use if necessary. Blitz the dates in a food processor with the remaining ingredients, adding the date water to reach a fudgy consistency.

Fill the bases with the fudge and top with fresh violets if you can find some. Dust with coconut flour for extra prettiness.

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plane picnic

Beetroot Burgers

At the risk of sounding like a retreat junkie, I’m on a plane heading to Bali to do another dose of yoga and meditation. If only this could be an ongoing monthly occurrence in my life! More about that when I get back.

Because it’s all I’ve been thinking about over the last couple of days, I wanted to talk about what to pack when you’re flying if you don’t eat really overcooked non-descript meat and cold white bread rolls. I’m flying with a couple of buddies today and between us we could just about open a wholefoods cafe on board. We’d be the ‘alternative’ flight attendants. Dressed in organic hemp uniforms, no doubt.

The thing with taking food on planes is that you want to eat anything that will help hydrate you, but you don’t want anything that will leak over your only pair of socks. Beetroot burgers. Plus fresh fruit; apples are great because you don’t have any skin to peel and they can handle a bit of a pre flight bumble about in your bag. Raw nuts are really good too. I’ve packed a ziplock bag of rocket that I picked from the garden this morning, no dressing, but that’s forgiven, it’s still a load of chlorophyll going in along with the burgers. I usually pack dehydrated coconut water powder to mix into whatever water I drink on board too, really good stuff to up your electrolytes. And maybe a little orange and chia seed muffin or two. And tea! I always pack loose leaf tea with a single cup infuser so you just need to ask for hot water.

The easiest thing is to make these burgers for dinner the night before you fly out so you can quickly pop a few of them into a container once they’re cold the next morning. They taste pretty good cold too, another factor to tick off when your packing your plane picnic. When we had these last night, we added nettle pesto but that’s not exactly plane friendly when you think about opening a jar of raw garlic under the nose of the person next to you. It’s really good with these though, for the non-flying times.

 

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Beetroot Burgers

makes 12

 

3 medium sized organic beetroot, grated

1 organic leek, finely chopped

300g organic borlotti beans, cooked and cooled

2 cups organic brown rice, cooked and cooled

1 cup fresh organic chervil

1 cup fresh organic parsley

1/2 cup organic pepitas

1/2 cup organic sunflower seeds

1 heaped tablespoon organic tahini

2 teaspoons organic coriander seeds, dry toasted and ground

1 teaspoon organic cumin seeds, dry toasted and ground

1 teaspoon organic fennel seeds, dry toasted and ground

organic GF whole flour or spelt flour, to coat burgers

Celtic salt & pepper to taste

 

Blitz the cooked beans, herbs, tahini, spices and half of the seeds in a food processor until you have something resembling hommus.

In a large bowl, combine the pureed bean mixture with the chopped leek and grated beetroot. Add the remaining seeds and cooked brown rice. Season to taste.

To shape the burgers, have a plate of spelt flour at the ready and as you mould each burger with your hands, coat both sides in the flour, this will stop them sticking when you cook them.

Heat a flat grill and cook the burgers for 8-10 minutes, flipping half way through the cooking time to ensure both sides are evenly cooked.

Serve with fresh greens, whether at your table or in seat 16F.

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with love from cambodia

Raw Everything & Nettle Smoothie

Our Cambodian trip was a little while ago now but it’s taken me some time to let any notion of narrative fall into place about what it meant to be there. I still have none. The story will only be a story for you to read, and really, what would be the most amazing thing, and maybe the only real way to talk about this, is for you to go too. Take a totally brilliant friend with you. I did. And while you’re there please, please go to Hariharalaya. It’s where you can dissolve and be held at the same time. My God. And the really, really brilliant part is what you find in your heart when you get home. I’m still unpacking.

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Angkor Wat made me sit down a lot. Mostly because I was trying to stop my brain from figuring out the details. The overwhelming beauty stops all inner chat pretty quickly though.

 

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The view over the balcony from my room at Hariharalaya.

 

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We rode our bikes down dirt tracks lined either side with temples, to the soundtrack of chanting and local kids practicing their English on us, as they rode up to join us like we were old buddies that did this every afternoon.

 

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 Handmade, locally pottered tea cups. No one rides past that kind of magic shop.

 

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We had really great smoothies every morning as part of the Hariharalaya breakfast and it’s a ritual the bounty of stinging nettles has encouraged me to continue since being home. Here’s what we’ve been sipping on after yoga over the last week. It’s helping with my detachment until I can get back to Cambodia.

Raw Everything & Nettle Smoothie

makes at least 4 breakfast sized smoothies

 

3 cups freshly made organic almond milk (or milk or choice)

1 heaped tablespoon organic hemp seeds

1 heaped tablespoon organic raw cacao

1 heaped tablespoon organic mesquite powder

1 heaped tablespoon organic chia seeds

1 heaped tablespoon organic coconut oil

1 frozen organic banana

2 packed cups raw organic stinging nettles 

 

Blend everything together in a high speed blender until completely smooth. Don’t worry about the sting on the nettles, they’ll be dissolved during the pureeing process. Promise. You may want to add a little honey or agave if it’s not quite sweet enough for you.

patch to plate

Cauliflower With Cashew Cheese

We have what we call ‘town’ clothes, and then our farm clothes. Our town clothes are nothing fancy let me assure you, just more of an effort to wear matching socks than anything, which might say something of the comfort level that our farm clothes offer. This recipe comes from the farm clothes end of the wardrobe. It’s a grey hoodie, comfy jeans and favourite socks kind of dish. Nothing pretty, just good food picked at the end of a decent day’s gardening stint, that somehow speaks of all the reasons you’d choose to spend your free time repeatedly scooping soil with your right hand and planting with your left. Scoop, plant, scoop, plant. One of the coolest ways I’ve discovered to embody mantra. And you get cauliflower at the end. It’s hard not to turn into Nature’s ra-ra girl when I’ve spent an afternoon in the veggie patch. Lucky I have my town clothes to bring me back from the brink. Then again, I’ve heard I wouldn’t need those in a commune. Thinking, thinking.

 

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Cauliflower With Cashew Cheese

serves 2 for dinner

 

1 whole organic cauliflower

3 organic baby leeks

1 tbsp organic coconut oil

2 batches organic cashew cheese

2 cups water

1 tbsp arrowroot

generous handful of fresh organic parsley

generous handful of fresh dill

celtic sea salt

freshly ground black pepper

 

I try to have a batch of cashew cheese in the fridge each week, but if this is the first you’ve heard of such a thing (!) you can find instructions to make it here. 

Preheat the oven to 180C.

Roughly chop the cauliflower and leeks and brown them in a pan with some coconut oil. Once you can notice a change in colour with the veggies, remove from the heat and pile into a baking dish. Stir through the chopped herbs.

To make the cheese sauce, mix 2 cups of cashew cheese with 2 cups of water and 1 tablespoon of arrowroot. Stir until the arrowroot is smoothly emulsified into the mixture and then pour over the cauliflower. Season with salt and pepper and bake for 30-40 minutes until the sauce is bubbling and golden brown.

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little lemon tree

Chamomile Citron Tart

Our little lemon tree has more than 4 lemons this year. The crowd goes wild! These are the achievements that mark my days. Never mind the other stuff – lemons are currency in my mind. Homegrown, fuelled by worm tea and within reach of our back door. Currency I tell you.

We add a squeeze of fresh lemon juice to just about every glass of water we drink throughout the day, brilliant way to alkalise and add a whack of Vitamin C at the same time. They go into our smoothies and juices too. And are pretty much held aloft of every pasta, risotto, salad and soup that hits the table. We tend not to have ‘leftovers’ is what I’m getting at, so the idea of making a lemon tart is not something that tends to pop up too often. Until there’s more than 4 representatives on our little lemon tree.

Right, a lemon tart without eggs or dairy, this will be interesting. I won’t fib, there was some trial. And some error. But this tart will hopefully rekindle a healthy relationship with lemon and its baked nature. Pun completely intended on the healthy relationship part.

Thanks to The Breakfast Rave gang who made testing on lunchtime friends an easy option.

 

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Chamomile Citron Tart

serves 6-8

 

For the pastry

1 1/2 cups organic spelt flour (or use my GF Whole Flour mix if you have any)

1/2 cup organic coconut oil, melted

3 1/2 tbsp water

 

For the lemon filling 

1 1/3 cups hot Chamomile Citron tea (or hot water)

1 tsp agar powder

1 1/4 cups organic raw sugar (you can use panela but it will make it very dark)

1/8 tsp organic tumeric powder

2/3 cup fresh organic lemon juice

2 tbsp organic arrowroot powder

Zest from 2 organic lemons

1/2 cup organic soy milk

 

 

Prepare a 22cm loose base tart tin with coconut oil and dust with flour.

 

Preheat your oven to 180C.

To make the pastry, put the flour into a mixing bowl and add water and oil, stir to bring together. Put dough into the prepared tart tin and with your fingers press it evenly across the bottom and up the sides of the pan. This is Caroline Dupont’s recipe from Enlightened Eating and it’s genius! No kneading, rolling or baking with weights needed. I use it for everything.

When the pastry is evenly pressed across the tart tin, cut the edges by running a knife across the top of the tart tin. Prick the base of the pastry with a fork and put into the oven for about 12-15 minutes. 

Remove to cool before adding the filling. 

To make the lemon filling, add the hot tea to the agar powder and stir. Put into a medium sized saucepan and continue stirring over high heat until the liquid is boiling. Leave to boil for about 4-5 minutes, stirring all the while. 

Add the sugar and turmeric and continue boiling until the sugar has dissolved. Stirring, stirring!

Turn down the heat to a simmer. Mix the lemon juice and arrowroot powder and stir into the agar mixture in an even stream. More stirring. For about 2 minutes. You don’t want to rapidly boil the mixture at this point, just gently simmer.

Add the lemon zest and soy milk and continue stirring until the mixture just starts to thicken.

Remove from heat and pour into the cooled tart base and leave to set at room temperature until set but still a bit wobbly. Or put into the fridge for a firmer set than can easily be transported if needs be.

Dust with coconut flour and throw a few chamomile flowers across the top of the tart should whimsy take hold.

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