THE ULTIMATE HOLIDAY RECIPE GUIDE - Microsoft... · THE ULTIMATE HOLIDAY. RECIPE GUIDE. Over 35...

THE ULTIMATE HOLIDAY RECIPE GUIDE

Over 35 Delicious Recipesfrom Pete Evans, Therese Kerr, Layne Beachley,

David Wolfe, Angela Maree Smith and more!

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CONTENTSBREAKFAST

1. Hemp Granola with Orange Poached Pear

2. High Protein Ricotta Pikelets3. Buckwheat Pancakes with Chia

Raspberry Jam4. Chia Pudding

5. Apple Cinnamon Lion’s Mane Porridge

DRINKS

6. Charcoal Lemonade7. Gingerbread Smoothie

8. Eggnogg9. Nut Milk

10. Pomegranate & Lime Iced Tea11. Angela’s Green Super Smoothie

MEALS

12. Baked Falafel with Tahini Sauce & Green Salad

13. Glazed Christmas Ham14. Chicken, Sweet Potato & Quinoa

Salad15. King Prawns with Preserved Lemon

Guacamole16. Warm Soba Noodle Salad

17. Asian Mushroom Salad18. Vegetable Lupin Curry

19. Cacao Chilli Con Carne20. Mixed Mushroom and Goats

Cheese Tart21. Christmas Meatloaf

SIDES

22. Cacao Guacamole23. Cauliflower ‘Fried Rice’

24. Christmas Kraut25. Raw Coleslaw with Chervil Dressing

26. Kale Chips with Garlic and Sun dried Tomato

27. Warm Lupin and Mediterranean Roast Vegetable Salad

SNACKS & DESSERTS

28. Vegan Protein Cookie Dough Balls29. Turmeric and Gingernut Cookies

30. Christmas Fruit & Nut Semi-Freddo31. Raw Freezer Fudge

32. Healthy Gluten-Free Lamingtons33. Christmas Mince Pies

34. Coconut Panna Cotta with Blueberries

35. Brainiac Banana Bread36. Protein Bliss Balls

37. Raw Christmas Puddings

PETE EVANS DAVID ‘AVOCADO’ WOLFE THERESE KERR ANGELA MAREE SMITH,INTRAMETICA

LISA GUY, BODHI ORGANIC TEA

LAYNE BEACHLEY

PLUS RECIPES FROM:

D.E.W BEAUTY FOODS

LIFE CYKEL

THE LUPIN CO

PICKL’D

& MORE


METHOD

1. Preheat oven to 160*C. Line two baking trays with baking paperIn a small bowl combine honey, coconut oil and vanilla.2. Place coconut, nuts, seeds and oats, cinnamon in your food processor and pulse 3-4 times, so you still have a chunky granola. Transfer mixture to a bowl and then stir through honey mixture until well combined.3. Spread granola mixture out evenly onto two baking trays and bake for 20-25 minutes, until golden brown. Toss after 15 minutes. Allow the granola to cool then store in a jar in the fridge.4. To poach the pears place pears, juice, water, ginger and orange zest in a small saucepan. Make sure the pears are covered, if not add some extra water. Simmer for 20 minutes until soft.5. To serve spoon some yoghurt, top with a pear and hemp granola.

INGREDIENTS

½ cup whole oats1/2 cup raw almond flakes1/4 cup raw sunflower seeds1/4 cup pistachios1/2 cup shredded coconut½ cup hemp seeds2 Tablespoons chia seeds2 Tbsp cup coconut oil1 teaspoon vanilla bean paste or extract1 teaspoon ground cinnamon2 Tbsp raw honey or maple syrupPoached pears:4 small ripe pears, peel2 cups freshly squeezed orange juice2 cups water1 inch ginger rootZest from one orangeOrganic natural, Greek or coconut yoghurt

1. LISA GUY - BODHI ORGANIC TEA

Hemp Granola with Orange Poached Pear


INGREDIENTS

1 cup Lupin Flakes1 cup self-raising flour200g low fat ricotta2 eggs1 cup milk1 teaspoon vanilla essence½ cup honey30g butterZest of 1 lemon

METHOD

1. In a mixing bowl, whisk together the ricotta, eggs, milk, vanilla, lemon zest and honey2. In a separate mixing bowl, add the Lupin Flakes and flour. Make a well in the centre and pour in the wet mixture. Mix together gradually with a wooden spoon3. Heat a fry pan over medium heat and melt a little butter. 4. Dollop small amounts of mixture in the pan and cook pikelets for a couple of minutes each side or until golden brown5. Serve topped with extra ricotta or Greek yoghurt and fruit

2. THE LUPIN CO

High Protein Ricotta Pikelets


INGREDIENTS

Gluten Free and Dairy Free

1 cup buckwheat flour1 organic egg1 cup milk (coconut, dairy, almond)2 heap tsp baking powder (gluten-free)1 tbsp raw honeyChia jam:2 cups frozen raspberries2 tbsp chia seeds2-3 tbsp raw honey or maple syrup

METHOD

Chia Jam

1. Combine your raspberries, chia and honey in your food processor and blend until well combined.2. Place your jam in a small saucepan on medium heat, stirring continually until it thickens.3. Pour jam into a jar and allow it to cool and thicken further.4. Keep leftovers in the fridge.

Pancakes

1. Place flour and baking powder in a large bowl mix.2. In another smaller bowl mix eggs, milk and honey. Use less milk if you want your pancakes thicker.3. Make a well in the flour and then pour in your wet ingredients and combine.In a saucepan with some coconut oil over medium heat, cook ¼ cup spoonfuls of pancake mixture.4. Flip after a couple of minutes or when they start to bubble, and then cook other side.5. Serve with chia raspberry jam and some coconut or natural yoghurt.


Buckwheat Pancakes with Chia Raspberry Jam


INGREDIENTS

¼ cup of chia seeds¾ cup of nut milk (almond, coconut, macadamia, etc.)½ teaspoon of ground cinnamon1 piece of seasonal fruit

METHOD

1. In a jar stir together chia and milk, and leave in the fridge overnight covered.2. To serve add piece of fresh seasonal fruit and sprinkle over cinnamon.

TIPS

- Chia seeds are neutral in flavour so you can create any flavour combination that you prefer (cacao powder, vanilla, matcha powder, nut butter etc.).- If you are using frozen berries, add them the night before so they have time to thaw out before eating.- Double or triple this recipe, as it will last in the fridge for a few days.- 1 serving of Intrametica® Collagen Ultimate + can also be added just before serving to provide a delicious boost of organic raspberry flavoured collagen and antioxidants.

4. ANGELA MAREE SMITH - INTRAMETICA Chia Pudding


INGREDIENTS

½ cup apple puree1 cup oats1 teaspoon cinnamon1 ¼ cup milk of choice1 ½ – 2 teaspoons Lion’s Mane Latte powderLiquid sweetener to taste (optional) such as honey or maple syrup

METHOD

1. Combine all ingredients in a saucepan and mix well.2. Cook on low to medium on the stove top for 10-15 minutes or until oats are creamy and soft.3. If desired, top with additional sweetener, fruit or nuts

To make apple puree at home, using 1 large chopped apple: boil until tender, strain and blend until smooth.

5. LIFE CYKEL Apple Cinnamon Lion’s Mane

Porridge


INGREDIENTS

1 liter spring waterThe juice of one lemon1 teaspoon charcoal powder1/2 teaspoon sea saltMaple Syrup or Honey to tasteIce Cubes

METHOD

1. Put all ingredients into a high-speed blender like the NutriBullet, and blend for 30 seconds. 2. Pour into a glass and enjoy!

6. DAVID WOLFE’S

Charcoal Lemonade

INGREDIENTS

1/2 cup Greek or coconut yogurt1/2 cup milk or mylk alternative (we like unsweetened coconut milk)1 banana4 tbsp rolled oats (uncooked) (GF option: replace with millet or buckwheat or omit altogether))1/2 – 1 tsp molasses (to taste)1 tsp chia seeds1 tsp d.e.w turmeric & ginger1 tsp fresh grated ginger1/2 teaspoon vanilla essenceSmall handful of ice cubes

METHOD

1. Mix all ingredients together in a blender and enjoy!

7. D.E.W BEAUTY FOOD

Gingerbread Smoothie


INGREDIENTS

4 egg yolks2 tablespoons coconut sugar or maple syrup, or to taste2 x 400 ml can coconut milk½ teaspoon ground cinnamon, plus extra to serve1 teaspoon freshly grated nutmeg, plus extra to serve1 ½ –3 tablespoons rum or brandy (optional)Almond milk

METHOD

1. In the bowl of an electric mixer with a whisk attachment, whisk the egg yolks for a couple of minutes until doubled in size. Gradually add the coconut sugar or maple syrup and whisk for 1 minute. Set aside. 2. Combine the coconut milk, cinnamon and nutmeg in a saucepan over medium heat and bring to a gentle simmer. 3. Turn the electric mixer to low and gradually whisk the hot spiced coconut milk into the egg yolk mixture until well combined.4. Pour the mixture into a clean saucepan and stir gently but constantly over low heat for 5–10 minutes, or until the mixture thickens and coats the back of the spoon. Be patient with this process; if you turn the heat up too high or don’t stir, the mixture might turn into scrambled eggs. 5. Remove from the heat and mix in some rum, if you desire. Set the pan over a bowl of ice water to stop the cooking process, stirring occasionally for 2 minutes. (Be careful, you don’t want water overflowing into the eggnog!). 6. Cover with plastic wrap and place the fridge to chill. (The longer you let it chill, the thicker it will become.)7. Before serving, add the desired amount of almond milk to thin the eggnog and sprinkle with some extra nutmeg and cinnamon.

8. PETE EVANS Eggnog

“I know it isn’t really a part of Australian culture to serve eggnog at Christmas, but this paleo version provides a great protein hit and is so delicious served chilled that I had to include it. I have suggested coconut milk but you can use any type of nut milk. You could even freeze the eggnog in popsicle moulds if you wanted to create an icy Christmas treat.” - Pete Evans.


Yield: Makes 1LPreparation time: 8 minutes (plus 8 – 12 hours soaking)Difficulty: simpleCourse: drink Allergens: nuts

INGREDIENTS

1 cup activated almonds or other nuts such as macadamia nuts or walnuts, soaked in filtered water overnight or at least 8 hours1 litre filtered water

METHOD

1. Drain the soaking nuts and rinse well. Place the nuts in a blender with the water and blend for a few minutes, or until smooth. 2. Line a bowl with a piece of muslin/cheese cloth so that the muslin hangs over the edges of the bowl (alternatively you can use a nut milk bag). 3. Pour the blended nut and water mix-ture into the bowl. Pick up the edges of the muslin and squeeze out all the milk.4. Pour the nut milk into a 1L jar or bottle, then place it in the fridge to chill. Shake the bottle/jar before use as the milk will settle and separate after time. The nut milk will keep for 3–4 days refrigerated.

9. PETE EVANS Nut Milk


INGREDIENTS

2 heap Tbsp Bodhi Organic LongeviTEA5 cups filtered waterJuice 2 limes + 1 extra for garnish3/4 cup pomegranate juicePlenty of ice

METHOD

1. In a large jug add LongeviTEA and boiling water, then leave to brew for 20 minutes.2. Strain and then place tea in the fridge for 3 hours or overnight.3. When chilled add lime and pomegranate juice, then stir. 4. Fill your jug with ice and slices of lime. Serves 5


Pomegranate & Lime Iced Tea

INGREDIENTS

1 tablespoon of whole flaxseeds1-2 teaspoon of chia seeds1 serve Intrametica® Toned Protein Boost powder3-4 leaves of organic kale or 1-2 cups of baby spinach½ cup of organic blueberries, frozen or fresh

11. ANGELA MAREE SMITH - INTRAMETICA Angela’s Super Green Smoothie

¼ cup of additional fruit or vegetables e.g., kiwi, cucumber, celery, etc.add cold filtered water to desired consistency usually 2-3 cups or 1 cup of coconut/nut milk and 2 cups of water

METHOD

1. Blend all of the ingredients until smooth. Serves 1


INGREDIENTS

For the Tahini Sauce:¼ cup pure tahiniJuice of ½ lemon¼ bunch parsley, finely chopped

For the Falafel:1½ cups of cooked chickpeas1 red onion, roughly chopped2 garlic cloves, roughly chopped1 ½ tbsp chickpea or besan flour2 tsp ground cumin3 tsp ground coriander¼ tsp dried chilli flakes (optional)2 tbsp coconut oil + 2 teaspoons for drizzling after crumbing1 grated carrot½ bunch fresh parsley, thick stalks removed½ - 2/3rd cup gluten free bread crumbs (pine nuts ground or cooked quinoa can be an alternative to bread)

For the Salad:½ a Romaine lettuce1/3 cup Kalamata olives2 cucumbers, thinly sliced½ red onion, thinly sliced

For Salad Dressing (optional): ¼ Cup Olive OilHimalayan or Sea Salt to tasteDried mixed herbs (to taste)1 tsp lemon juice1 tsp coconut syrup (optional if you want the dressing to be a little sweet).

METHOD

1. Preheat the oven to 200°C and line a baking tray with parchment paper.

To make the falafels: 2. Place all the falafel ingredients, except the gluten free bread crumbs into a food processor. Add black pepper and a pinch of salt to taste. 3. Blend together until smooth, scraping the sides of the food processor if needed to ensure mix is combined properly. Remove falafel mixture by scraping out into a bowl. 4. Using clean, wet hands quickly divide and shape the falafel mixture into 4 patties which are about 3cm thick.

To cook the falafels: 5. Put the gluten free bread crumbs onto a plate. Gently roll each falafel in the bread crumbs so that they are coated and then place on a lined baking tray. 6. Drizzle with a small amount of coconut oil. Bake in the oven for 30 – 40 minutes, until crisp and golden.

To make the tahini sauce: 7. Place the sauce ingredients in a bowl and whisk together until smooth and creamy. Add water if required, depending on the consistency of your tahini, to make a pourable sauce.

To make the salad dressing:8. Combine all ingredients in a small jar and shake.

To finish: 9. Distribute the salad ingredients between 2 plates. Top salad with a small amount of salad dressing. 10. Serve with the falafels and the tahini sauce poured on top.

12. THERESE KERR Baked Falafel with Tahini Sauce

& Greek Salad


13. PETE EVANS Glazed Christmas Ham

Serves: 15 – 20 Preparation time: 15 minutes Cooking time: 90 minutes Difficulty: Easy

INGREDIENTS

1 x 5 kg cooked, cold leg of ham3 large apples of your choice, halved3 peaches, halved and stoned

Glaze260 g (¾ cup) honeyzest and juice of 1 orange1 ½ teaspoons ground yellow mustard seeds1 ½ teaspoons ground cinnamon¼ teaspoon ground cloves¼ teaspoon freshly grated nutmeg¼ teaspoon ground allspice

METHOD

1. Preheat the oven to 160C. Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.)2. To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well.3. Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2 cm. Bake for 30 minutes. 5. Remove from the oven and scatter the apples and peaches around the ham. 6. Return to the oven and bake for another 30–60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) 7. Cover with foil and set aside in a warm place to rest for 15 minutes before slicing.8. Slice the ham and serve with the spiced fruit.

“Christmas ham is one tradition that I am happy to continue in our household as not only is it super easy and delicious, but there are leftovers for days, if not weeks. Having quality protein in the fridge is one of the most important pieces of advice I can give to anyone moving to a paleo diet as it helps you to feel fuller for longer. If you are looking for ideas for your leftover ham, you can eat it with green eggs for breakfast (thanks Dr Seuss), shave it through a gorgeous summer salad or even serve it with some Christmas Kraut.” - Pete Evans.


INGREDIENTS

3 cups of diced sweet potato (approx. 2cm cubed)1 - 2 tbsps melted coconut oil (for roasting sweet potato)Sea salt and pepper to taste2 tbsps savoury yeast flakes2 cups uncooked quinoa (4 cups of cooked quinoa)4 cups of water180gms haloumi cheese (optional)1 tbsp. coconut oil (for frying haloumi and chicken)1 tbsp lemon juice2 lebanese or Mediterranean cucumbers½ cup broccoli heads or asparagus chopped into small pieces (optional)2 tbsp finely chopped parsley1 tsp cumin powder1 tsp freshly grated turmeric200gms certified organic chicken (cubed)½ cup coriander½ lemon¼ cup coconut cream

METHOD

1. Preheat the oven to 180’C.In a medium baking pan or roasting dish, toss the sweet potato cubes in the melted coconut oil and sea salt. Sprinkle savoury yeast flakes over the

top of the sweet potato. 2. Roast in the oven for 20 minutes or until tender and golden. Set aside to cool. 3. Bring the water to the boil in a medium saucepan and add the uncooked quinoa. Add 1/2 teaspoon of sea salt and ½ teaspoon cumin powder. 4. Cook until the water has been absorbed and the quinoa is fluffy (about 10 minutes maxium as you don’t want the quinoa to be overcooked – it still should “pop” when you eat it.5. If you wish to add haloumi (always a great option), cut the cheese thinly (approximately ½ cm slices) and, in a medium frying pan, heat ½ teaspoon coconut oil. 6. Place the haloumi in the pan and cook on medium heat for 2 minutes on each side or until golden brown. Set aside, cool, then drizzle with lemon juice.7. In a medium pan, add ½ tbsp coconut oil, heat and add chicken, turmeric and ginger. Cook until almost fully cooked and then fold in coriander. 8. Squeeze half a lemon over chicken, add ¼ cup coconut cream.9. In a large bowl, combine the cooked quinoa (cooled) with the sweet potato cubes, cucumber (sliced), asparagus and broccoli (lightly sauté if you don’t like these raw).10. Sprinkle parsley on top and then add haloumi slices and serve. Enjoy

14. THERESE KERR Chicken, Sweet Potato &

Quinoa Salad


Serves: 4Preparation time: 20 minutes Cooking time: 15 – 17 minutes Difficulty: EasyCourse: Entrée / Main Allergens: Shellfish

INGREDIENTS

16 raw king prawns3 tablespoons lemon-infused extra-virgin olive oil, plus extra to serve1 tablespoon lemon juice1 teaspoon chopped dillSea salt and freshly ground black pepper1 red capsicum, diced1 handful of coriander leaves1 handful of dill leaves

Guacamole½ red capsicum2 avocados, sliced1 Roma tomato, deseeded and diced1 small red chilli, deseeded and finely chopped¼ red onion, finely chopped1 tablespoon finely chopped preserved lemon1 tablespoon chopped coriander leaves2 tablespoons lemon juice2 tablespoons lemon-infused extra-virgin olive oil

METHOD

1. Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact.2. Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. 3. Cover with plastic wrap and marinate for 5 minutes in the fridge.4. Preheat the oven to 200C.5. To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens. 6. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh. 7. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste.8. Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil.

15. PETE EVANS King Prawns with Preserved

Lemon Guacamole


INGREDIENTS

1/2 packet dried soba noodles1 bunch broccolini15 green beans15 sugar snap peas1/2 pomegranate1 tablespoon sesame oil3 teaspoons PICKLD Sesame Seasoning BlendSalt & pepper to taste

METHOD

1 Bring a medium sized pot of water to boil and blanch the broccolini, beans and peas for 5 minutes. Remove the vegetables from the water and place them into large bowl. 2 Add the soba noodles to the water and cook stirring constantly for 5 min. Drain the noodles and rinse under warm water to prevent them from sticking. Stirring through a little sesame oil can also help prevent sticking. 3 Combine the noodles and vegetables in a bowl with the PICKLD sesame seasoning and salt and pepper to taste. 4 Serve topped with pomegranate seeds and a sprinkle of PICKLD sesame seasoning.

16. PICKLD Warm Soba Noodle Salad


INGREDIENTS

4 duck eggs (or regular eggs)2 tablespoons coconut oil100 g wood ear fungus (see note), torn into pieces100 g shimeji mushrooms150 g oyster mushrooms, sliced150 g shiitake mushrooms, slicedsea salt and freshly ground black pepper2 large handfuls of water spinach (see note) or other greens100 g enoki mushrooms, separated80 g water chestnuts, thinly sliced3 tablespoons finely sliced garlic, fried until crispy1 tablespoon black and white sesame seeds, toasted

Dressing4 tablespoons macadamia oil or extra-virgin olive oil1 tablespoon grated ginger3 tablespoons tamari or coconut aminos1 teaspoon grated lemon zest½ teaspoon dried chilli flakes

METHOD

1. Fill a saucepan with water and bring to the boil over high heat. Turn down to a simmer, carefully add the eggs and simmer for 7 minutes, or until the eggs are cooked to your liking. Drain and place the eggs in cold water and, when cool enough to handle, peel. Cut the eggs in half and set aside until needed.2. To make the dressing, combine all the ingredients in a bowl and mix well.3. Heat a wok or large frying pan over medium–high heat. Add the oil and sauté the wood ear fungus and the shimeji, oyster and shiitake mushrooms in batches for 2–3 minutes, or until tender. Season with salt and pepper. Place the mushroom mixture in a large bowl, then mix in the water spinach, enoki mushrooms, water chestnuts, crispy garlic and dressing.

To serve1. Arrange the salad on a platter, top with the eggs and sprinkle with the sesame seeds.

NotesBrown and ear-shaped, wood ear fungus are commonly used in Chinese cuisine. Water spinach is also known as morning glory and is popular in South-East Asia. Both are available from Asian grocers.

17. PETE EVANS’ Asian Mushroom Salad


INGREDIENTS

1 can of coconut cream½ cup water, stock or broth650g tomatoes, chopped2 handfuls kale, finely chopped½ head broccoli, chopped½ zucchini, chopped350g cooked or canned chick peas¼ cup Lupin Flakes1 chopped onion3 cloves garlic, minced1 tbsp ghee or coconut oil2 ½ tsp ground coriander1 ½ tsp garam masala1 tsp fennel seeds½ tsp ground turmeric½ tsp cayenne pepper1 bay leafFinely grated fresh ginger1 tsp garam masala for servingJuice of 1 lime for servingPinch of chilli flakesSalt and pepper to season

METHOD

1. Heat ghee or coconut oil in a large pot on low heat.2. Add onion, garlic, a good chunk of finely grated fresh ginger, fennel seeds, bay leaf and a good pinch of chilli flakes and fry until onion is soft.3. Next add coriander, turmeric, cayenne pepper and garam masala and stir fry for a couple of minutes before adding chopped tomatoes. Allow to simmer gently for approximately 10 minutes.4. Next add choice of liquid (water, stock or broth), coconut cream, broccoli florets, zucchini and chick peas. Season with salt and pepper to taste.5. Add kale, the juice of 1 lime and season with salt and pepper. Allow to cook until vegetables are soft.6. Add Lupin Flakes and cook, stirring frequently until most of the liquid is absorbed by the lupin. Add more liquid as needed until Lupin Flakes are soft.7. Before serving stir through 1 tsp garam masala and serve with a good dollop of yoghurt, toasted seeds and nuts or fresh coriander.

18. THE LUPIN CO Vegetable Lupin Curry


INGREDIENTS

500 g beef (or veggie) mince1 can organic red kidney beans1 level tbsp paprika1 level tsp Turmeric & Ginger1 level tbsp ground chilli powder1-2 tbsp Cacao & Beetroot blend1 cup filtered water1 small clove of garlic1 cup fresh chopped tomatoes1 cup chopped fresh coriander1 avocado1 cup brown rice2 tbsp of yoghurt (or dairy alt.)

METHOD

1. Brown the mince. Add the crushed garlic, spices and mix through. 2. Add tomatoes, beans and water and simmer for 20 minutes. 3. Meanwhile cook the rice per instructions. 4. To serve, place the rice, top with chilli and serve with chopped avocado, yoghurt (optional) and coriander. Serves 4.

19. DEW BEAUTY FOODS Cacao Chilli Con Carne


INGREDIENTS

Pastry11/2 cup besan flour (chickpea flour)3 tablespoons sesame seeds1/2 teaspoon salt1 tablespoon extra virgin olive oil3 tablespoons water

Filling200g fresh mixed mushrooms1 tablespoon of coconut oil or Nuttelex1 teaspoon fresh thyme picked4 free range eggs200g soft goats cheese (substitute with vegan cheese if required)2 tablespoons brown rice milk (or nut milk alternative)

METHOD1. Preheat oven to 180°C.2. In a bowl, knead the besan flour, sesame seeds, salt, oil and water until it comes together as a dough. Roll into a smooth ball, then roll out in a circle to line a 24 cm flan tin. Trim the overhanging edges with a knife to neaten up. Freeze for 20 minutes, then blind bake for 10 minutes.3. Meanwhile, slice the mushrooms and lightly sauté with the coconut oil or Nuttelex and thyme. In a separate bowl, beat the eggs and milk and season totaste. Add the mushrooms to the mix, and then pour this into the tart shell.4. Evenly crumble the goat cheese over the filling.Place in oven and bake for 25-30 minutes until golden brown.5. Let rest for five minutes before slicing. Serve with the side salad of lettuce leaves, sliced avocado and a drizzle of apple cider vinegar. Alternatively any of the salad dishes in this program would pair well with this tart.

20. ANGELA SMITH - INTRAMETICA

Mixed Mushroom and Goats Cheese Tart


21. PETE EVANS

Christmas Meatloaf

INGREDIENTS

8 free-range bacon rashers, rind removed800 g (28 oz.) grass-fed beef mince4 tablespoons almond meal4 tablespoons chopped flat-leaf parsley1 small carrot, finely diced½ zucchini (courgette), finely diced2 celery stalks, finely chopped1 large onion, diced2 garlic cloves, crushed2 organic free-range eggs, lightly whisked1 tablespoon Himalayan salt or sea salt½ tablespoon freshly cracked black pepper2 tablespoons coconut oil or other good-quality fat4 tablespoons tomato sauce (ketchup)1 tablespoon honey (optional)1 tablespoon raw apple cider vinegar

METHOD

1. Preheat the oven to 180°C2. Line the base and sides of a loaf tin with a piece of baking paper, cutting into the corners to fit and allowing the paper to extend 5 cm above the sides. Line the base and sides of the prepared tin with five rashers of bacon, reserving

the remaining rashers for the top.3. Heat a frying pan over medium heat with 2 tablespoons of coconut oil. Add the onions, carrot and celery and cook for 5 minutes until softened, then add the garlic and zucchini and cook for a further 3 minutes. Drain out any excess liquid and allow the vegetables to cool.4. Place the mince, almond meal, parsley, cooked vegetables, eggs, salt, pepper, remaining coconut oil or fat and coconut or almond milk in a bowl and mix until well combined.5. Pack the meat mixture into the lined loaf tin, and lay the remaining bacon rashers over the top, tucking them in so they don’t overhang from the sides. Bake in the oven for 25 minutes.6. Meanwhile to make the glaze, mix the tomato ketchup, honey and vinegar in a small bowl. Remove the meatloaf from the oven and baste the top of the meatloaf with the glaze. Return to the oven and continue cooking for a further 25 minutes, or until cooked through. To test if the meatloaf is cooked, insert a thermometer into the centre of the meatloaf – it should reach at least 70°C

To serve: Allow the meatloaf to rest in a warm place for 10 minutes before turning out of the tin. Serve with vegetables.


INGREDIENTS

3 ripe avocados, halved, stone removed, peeled1 teaspoon ground cumin1 teaspoon ground chipotle pepper1 generous teaspoon of your favorite honey1 tablespoon cacao nibs1/2 teaspoon sea salt1 spring onion, finely chopped1/4 cup finely chopped fresh coriander2 tablespoons lime juice

METHOD

1. In a bowl, mash the avocado until smooth. Add the chopped onion, fresh coriander, cacao nibs, honey, cumin, chipotle powder, sea salt, and lime juice. 2. Stir to combine. Serve with your favorite crudités or tortilla chips. Enjoy!

22. DAVID WOLFE Cacao Guacamole

INGREDIENTS

1 small or half a medium/large cauliflower¾ cup chopped spring onion3 cloves of garlic, finely chopped2 cups of fresh vegetables – carrot, baby peas, broccoli, capsicum, zucchini 2 teaspoons turmeric powder1 - 2 teaspoon cumin powder½ teaspoon of chilli flakes (optional)2 tablespoons coconut oil1 handful of fresh coriander2 tbs pumpkin seeds & sunflower seeds2 tbs shredded coconut 2 tbs sultanas or goji berries

METHOD

1. Roughly chop the cauliflower into pieces and then wiz in a food processer until it resembles the consistency of rice.2. Chop garlic, spring onion and vegetables. Sauté with coconut oil. Add in turmeric, chilli flakes, and cumin and stir through for one minute. Add thecauliflower, stir and cook for approx. 10 minutes.3. Add the remaining ingredients and stir.4. Add fresh coriander to the top.

23. ANGELA MAREE SMITH - INTRAMETICA

Cauliflower ‘Fried Rice’


Yield: 1 x 1.5 litre jarPreparation time: 10 minutes (plus 10 – 14 days fermenting)Difficulty: Easy

INGREDIENTS

1 teaspoon whole cloves650 g red cabbage1 green apple, cored but skin on1 ½ teaspoons sea salt1 teaspoon ground allspice1 sachet vegetable starter culture (this will weigh 2–5 g, depending on the brand)2 cinnamon sticks1 orange, sliced into rounds1 radish, thinly sliced

METHOD

1. Prepare a 1.5 litre sterilised preserving jar with an airlock lid.2. Place the cloves in a small piece of muslin, tie into a bundle and set aside. Remove the outer leaves of the cabbage, wash well and set aside. 3. Shred the cabbage and apple in a food processor. Transfer the cabbage and apple to a large glass or stainless steel bowl and sprinkle over the salt and allspice.

4. Mix well, cover and set aside. Dissolve the starter culture in water according to the packet instructions. Add to the cabbage along with the bag of cloves, cinnamon, orange and radish and gently mix. 5. Fill the prepared jar with the cabbage mixture, pressing down well with a large spoon or potato masher to remove any air pockets. Leave 2 cm of room free at the top. The cabbage mixture should be completely submerged in the liquid, so add more water if necessary.6. Fold up the reserved cabbage leaf and place it on top of the mixture, then add a small glass weight to keep everything submerged. Close the lid, then wrap a tea towel around the side of the jar to block out the light. 7. Store the jar in a dark place with a temperature of 16–23C for 10–14 days. (You can place the jar in an esky to maintain a more consistent temperature.) The longer you leave the jar, the higher the level of good bacteria present and the tangier the flavour.8. Chill before eating. Once opened, the kraut will last for up to 2 months in the fridge submerged in the liquid. If unopened, it will keep for up to 9 months in the fridge.

24. PETE EVANS Christmas Kraut


INGREDIENTS

3 beetroot, julienned2 carrots, julienned½ celeriac, julienned1 kohlrabi, julienned1 large handful of thinly sliced fennel¼ red cabbage, shreddedSalt and freshly ground black pepper2 large handfuls mint leaves, shredded2 handfuls flat-leaf parsley leaves, roughly chopped2 teaspoons finely grated lemon zest

Chervil DressingJuice of 2 lemons3 tablespoons chopped chervil125 g (4 1/3 oz./ ½ cup) aioli (to make your own, see recipe)

Aioli4 garlic confit cloves, or roasted garlic cloves4 free-range organic egg yolks2 teaspoons Dijon mustard2 teaspoons apple cider vinegar2 tablespoons lemon juice400 ml (13½ fl oz./1 2/3 cups) light olive oil (add extra if needed)salt and freshly ground black pepper

METHOD

1. Place the beetroot, carrot, celeriac, kohlrabi, fennel and cabbage in a large bowl and cover with cold water. Set aside while you make the dressing.2. To make the chervil dressing, combine the lemon juice, chervil and aioli in a bowl and mix well. Drain the vegetables and dry well with paper towel. Dry the bowl and replace the vegetables.3. When ready to serve, add salt and pepper to taste, add the herbs, lemon zest and chervil dressing to the vegetables. Toss well, pile onto plates and serve.4. Aioli - To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. 5. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.

25. PETE EVANS Raw Coleslaw with

Chervil Dressing


INGREDIENTS

40 g (1/3 cup) sunflower seeds, soaked overnight80 g (2¾ oz.) oil-packed sun-dried tomatoes, drained and patted dry1 garlic clove, peeled2 tablespoons freshly squeezed lemon juice3 tablespoons coconut oil, plus more for greasing1 large bunch of kale, stems removed, leaves torn into large pieces (300 g)

METHOD

1. Preheat the oven to 120°C. Grease a large baking tray with coconut oil and line with baking paper.2. Combine the sunflower seeds, sun-dried tomatoes, garlic, lemon juice, coconut oil, and ¼ teaspoon sea salt in a food processor and blend to a slightly coarse paste. Transfer the paste to a large bowl and add the kale, then toss to coat evenly.3. Arrange the kale in a single layer on the prepared baking tray and bake for 40 – 50 minutes, or until crispy. Start checking after 30 minutes; don’t overcook the kale leaves or they will easily burn. 4. Remove from the oven and cool before serving. Store in an airtight container.

26. PETE EVANS Kale Chips with Garlic and

Sun dried Tomato


27. THE LUPIN CO Warm Lupin and Mediterranean

Roast Vegetable Salad

INGREDIENTS

1 cup Lupin Flakes1 small potato, sliced1 red capsicum, sliced1 medium size eggplant, sliced1 large zucchini, sliced3 medium onions, sliced1 medium sweet potato, sliced3 large tomatoes, sliced4 cloves garlic chopped finely2 heaped tbsp capsicum paste(or tomato paste)2 tsp oregano3 tsp paprika5 tbsp olive oil (or oil your choice)Salt and pepper to taste

METHOD

1. Preheat oven to 175°C.2. Blend capsicum paste and oil together in a very large bowl.3. To the same bowl add all ingredients other ingredients apart from Lupin Flakes and toss until well mixed and evenlycoated.4. Transfer the vegetables to a large baking tray so that they form a single layer.5. Roast, tossing occasionally, until well cooked, 50 minutes.6. While vegetables are roasting, add Lupin Flakes to 3 cups of hot water and bring to boil. Boil for 3 minutes then strain. Let cool before squeezing out excess moisture.7. When vegetables are ready add the cooked Lupin Flakes to the baking dish and toss to combine. Return to the oven and roast for a further 3 minutes to warm.

Serve: Drizzled with oil and crumbled feta, with crusty bread for a nutritious meal!


INGREDIENTS

1 x 400g tin chickpeas, rinsed, drained, skins removed½ cup peanut butter½ cup (3 scoops) Life Cykel Vegan Protein2 tablespoons liquid sweetener (maple syrup, rice malt syrup, honey)1 teaspoon vanilla extract1/3 cup chocolate chips or cacao nibs

METHOD

1. Blend chickpeas until smooth.2. Add in protein powder, syrup peanut butter and vanilla. Blend until smooth.3. Mix in chocolate chips and combine well.4. Roll into balls. Refrigerate until firm.

28. LIFE CYKEL Vegan Protein Cookie

Dough Balls

INGREDIENTS

2/3 cup macadamias8 medjool dates1 tsp d.e.w Turmeric & Ginger blend

METHOD

1. Preheat your oven to 180° (160° fan forced)2. Place all ingredients into a blender & whizz until well combined.3. Roll mixture into small balls & place onto a lined baking tray.4. Flatten with a fork to desired thickness.5. Bake for 10 minutes, or until golden.Allow to cool before digging in..

29. DEW BEAUTY FOOD Turmeric and Gingernut

Cookies


INGREDIENTS

4 free-range eggs 100g honey 1 vanilla bean, seeds scraped and pod discarded, or ¼ teaspoon dried vanilla powder Finely grated zest of ½ orange1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger1 pinch ground cloves1 pinch grated nutmeg 500g Whipped Coconut Cream (see recipe below)200g fresh cherries, pitted and chopped 80g raisins, chopped 80g whole natural almonds (activated if possible), roasted, coarsely choppedAlmond Praline (optional) (see recipe below), to serveFresh red currants (optional), to serve

METHOD

NOTE: You will need to start this recipe 2 days ahead.

Whipped coconut cream (Makes 700ml)3 x 400ml cans coconut cream 1 tablespoon honey, or to taste

1. Place the unopened cans of coconut cream upright in a stainless steel bowl and refrigerate overnight. 2. Without shaking or disturbing the cans, open the cans of chilled coconut cream. Scoop out the thick cream layer and place in the chilled bowl with the honey. Store the thin leftover coconut cream in a sealed container in the fridge for another use. 3. Use an electric mixer to whip the coconut cream and honey on high speed until soft peaks form, about 3 minutes. Refrigerate for 40 minutes or until set.

Almond Praline200g whole natural almonds 120g honey1 teaspoon olive oil or macadamia oil

1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.2. Scatter the almonds in a single layer on the tray and roast in the oven for about 10 minutes, or until golden. Leave to cool. 3. Place the honey in a small saucepan over medium heat. Bring to the boil and let it bubble away until it reaches 130°C on a sugar thermometer. Stir frequently as the honey has a tendency to burn. Add the almonds and olive oil and mix well.

30. PETE EVANS Christmas Fruit & Nut

Semi-Freddo


4. Pour the honey-coated almonds back onto the lined baking tray. Spread them out into a single layer and allow to cool completely. 5. Once cool, break into large pieces and process in a food processor using the pulse button to coarse crumbs.

Tip:The semi-freddo can be made up to 4 days ahead; keep frozen.

Semi-Freddo

1. Grease a 6cm deep, 19cm x 9cm loaf tin. Line tin with baking paper, allowing a 5cm overhang on both long sides. 2. Place the eggs, honey, vanilla seeds or powder, orange zest and spices into a heatproof bowl over a saucepan of simmering water. (The water should not touch the base of the bowl.) 3. Whisk the egg mixture with electric beaters or balloon whisk until pale and thickened, about 5-6 minutes. Remove from heat and cool slightly for 2 minutes.

4. Pour the whipped coconut cream into the egg mixture, followed by the cherries, raisins and almonds and gently fold through to combine. 5. Pour the mixture into the prepared loaf tin, smooth the top with a palette knife. Cover and freeze overnight or until firm. 6. Remove the semi-freddo from the freezer and allow to stand at room temperature for 5 minutes before turning out. Peel away the baking paper and cut into thick slices. 7. Arrange the semi-freddo slices on a large platter or individual serving plates, then sprinkle with some almond praline, and decorate with fresh currants.

Tip:If you find the egg mixture curdles during the cooking process in step 2 or even after cooking, simply place the egg mixture in a blender and blend until smooth; this will help smooth out the lumps and bring back the mixture to a smooth consistency.

31. DEW BEAUTY FOODS

Raw Freezer Fudge

INGREDIENTS

1/3 cup coconut oil1/3 cup peanut butter (or other nut or seed butter)1/3 cup coconut butter1/2 avocado5 tsp Cacao & Beetroot1 tbsp maple syrup

Small pinch of ground rock salt.

METHOD

1. Over a low heat melt and combine the coconut oil, peanut butter and coconut butter in a warmed pan.2. Add to a blender with the other ingredients and blitz.3. Tip in to a 10 cm x 10 cm glass container or baking paper lined tray and spread. Optional top with chopped and toasted nuts4. Freeze for 15 minutes or until set.5. Cut and serve, or store in the fridge until needed.


INGREDIENTS

5 organic eggs1 cup coconut milk1/4 cup melted organic butter1/4 cup raw honey or maple syrup2 tsp vanilla bean paste or essence1/2 cup coconut flour1/2 cup almond meal1 Tbsp baking powder (gluten-free)

Chia Jam filling:2 cups raspberries (fresh or frozen)2 heap Tbsp chia seeds2 Tbsp water2 Tbsp honeyChocolate coating:280g dark chocolate1/4 cup coconut milkDesiccated unsweetened coconut

METHOD

1. Preheat your oven to 160*c. Grease a square cake tin and line it with baking paper.2. In a large mixing bowl beat eggs until they are light and fluffy. Mix in coconut milk, butter, honey and vanilla essence.3. Add coconut and almond flour and

then mix until combined. Don’t over mix or you will have heavy laminations.4. Pour your mixture into the cake tin and then bake for 35 minutes, or until a knife comes out cleanly from the centre.5. While your cake is cooking make the chia jam. Blend all jam ingredients in your food processor and then pour into a small saucepan over a medium heat. Keep stirring your jam for around 8 minutes until it becomes thick. Pour into a glass jar and put in the fridge.6. Allow your cake to cool then cut into 16 medium squares. Spread jam on 8 squares and then top with another square of cake.9. In a saucepan over medium heat add your coconut cream. When it starts to boil turn down the heat and add your chocolate. Keep stirring until smooth.10. Pour desiccated coconut on a plate.Dip the sides of your lamingtons in chocolate then put on a tray with baking paper. Spread other sides with chocolate once it is on the tray. This bit can be a bit tricky and messy. Once they are covered in coconut they will be easier to handle.11. Sprinkle tops and sides with coconut. Then pick up lamingtons and dip them into coconut on the plate, to coat them fully. Place lamingtons in the fridge until they are ready to eat.

32. LISA GUY - BODHI ORGANIC TEA Healthy Gluten-Free Lamingtons


METHOD

1. To make the sweet pastry, mix the almond meal, coconut flour and arrowroot in a bowl. 2. Cut the coconut oil into small pieces and work it into the almond meal mixture using your fingertips to form fine crumbs. 3. Add the honey and eggs and mix until it forms a dough. Transfer to a surface dusted with arrowroot and knead until smooth (the dough will be slightly sticky).

4. Wrap the dough with plastic wrap and refrigerate for 30 minutes, or until it is firm enough to roll out. (The dough can be stored refrigerated for up to 1 week and in the freezer for up to 3 months.)5. To make the mince filling, place all the ingredients in a saucepan over low heat and stir to combine. Gently simmer, stirring occasionally, for 30 minutes. (Do not boil or it will burn and become bitter.) 6. Turn off the heat, transfer the mixture to the bowl of a food processor and pulse a few times until coarsely chopped. Set aside to cool. 7. Preheat the oven to 160°C. Grease ten 7.5 cm flan tins. Place the dough between two sheets of baking paper and roll out until 5 mm thick. 8. Transfer the pastry and baking paper to the refrigerator, and chill for 5 minutes to slightly firm. 9. Remove the top layer of baking paper and, using a 9 cm round cutter, cut out 10 rounds. Reroll the offcuts and cut out ten 7 cm star shapes. 10. Line the prepared flan tins with the pastry rounds and trim to ensure you have smooth clean edges. Because this dough does not contain gluten it will feel quite different to regular dough and may crack a little more easily. If cracks do form when lining the tins, simply bind the dough together with your fingers to seal. 11. Add 2 tablespoons of mince to each pastry case and spread with the back of a spoon until level.

INGREDIENTS

Sweet Pastry 100 g (1 cup) almond meal 100 g (1/3 cup) coconut flour 60 g (1/2 cup) arrowroot 210 ml coconut oil, chilled 6 tablespoons honey or coconut sugar 2 eggsMince Filling100 g raisins100 g sultanas50 g dried cranberries 50 g (1/3 cup) currants50 g golden sultanas1 granny smith apple, core removed, finely chopped100 g pineapple, chopped3 tablespoons honey1 teaspoon ground cinnamon½ teaspoon freshly grated nutmeg½ teaspoon ground gingerzest and juice of 2 oranges

33. PETE EVANS Christmas Mince Pies

Place a pastry star on top of each pie and transfer the pies to a baking tray. 12. Bake for 15 minutes, or until the pastry is golden. Set aside for 5 minutes to cool before removing from the tins and transferring to a wire rack to cool completely.


INGREDIENTS

1 ½ teaspoons grass-fed gelatine powder500 ml (17 fl oz / 2 cups) coconut cream or coconut milk¼ teaspoon vanilla bean powder⅛ teaspoon green leaf stevia powder150 grams (5 ¼ oz) blueberries (fresh or frozen), plus extra to serve

METHOD

1. Sprinkle the gelatine over the coconut cream or milk at room temperature, and leave to sit for 2 minutes to absorb the liquid and expand.2. Place the coconut cream mixture in a saucepan over medium heat. Add the vanilla and bring to a simmer, stirring constantly. Immediately remove from the heat, then mix in the stevia. Allow to cool completely before pouring into the moulds.3. Divide the blueberries evenly between five 120 ml (4 fl oz) ramekins or moulds. Pour in the cooled coconut cream mixture until it almost reaches the rim. Transfer the ramekins to the refrigerator and leave for 4 hours, or until set. Sprinkle some more blueberries on top and serve.

Notes: Great Lakes make a really good grass-fed gelatine.

34. PETE EVANS Coconut Panna Cotta with

Blueberries


INGREDIENTS

11⁄2 tablespoons coconut oil (to grease pan)1⁄2 cup (approx. 80 grams) coconut flour1 cup (approx. 160 grams) gluten-free flour1⁄2 cup (approx. 80 grams) gluten-free self-raising flour2 teaspoons baking powder1⁄2 teaspoon sea salt1 teaspoon cinnamon3⁄4 cup (approx. 120 grams) coconut sugar1⁄2 cup (approx. 80 grams) raisins, sultanas, or dried currants1⁄2 cup (approx. 60 grams) finely chopped pitted dates3⁄4 cup (approx. 120 grams) crushed walnuts6 eggs3⁄4 cup (185 ml) rice milk3⁄4 cup (185 ml) melted coconut oil1⁄4 cup honey2 teaspoons vanilla extract4 overripe bananas1 cup of blueberries, either fresh or frozen (optional)1⁄4 cup of halved walnuts (to place on top of the bread)

METHOD

1. Preheat oven to 180°C/350°F.Grease a loaf tin or baking pan with a teaspoon of coconut oil and line with baking paper.2. In a large bowl, sift the flours, baking powder, salt and cinnamon.4. Add the coconut sugar, raisins (or sultanas or currants), dates and nuts and mix well.5. In a medium bowl, beat the eggs with the rice milk, melted coconut oil, honey and vanilla extract. Add to the dry ingredients and mix until well combined.6. In a separate bowl, mash the bananas and then fold them into the cake mixture. The consistency should be quite wet and just runny enough to be poured from the bowl into the cake tin; if it looks too dry then add more rice milk.7. Pour the mixture into the tin and then fold in the blueberries gently, ensuring that they don’t sink to the bottom of the mixture (this will prevent them from sticking to the bottom of the tin whilst cooking).8. Place the halved walnuts on top of the mixture.9. Bake for 40-45 minutes, or until cooked in the middle.

35. THERESE KERR Brainiac Banana Bread


INGREDIENTS

150g raw organic (activated) nuts 30g organic sunflower seeds 40g organic pumpkin seeds 20g organic goji berries 20g chia seeds 10g organic desiccated coconut 5g maca powder 30g organic brown rice or split pea protein powder 300g organic pitted dates 30g organic coconut oil Tsp vanilla extract 50-60g organic cacao powder

Pinch of himalayan sea salt

METHOD

1. Mix mill nuts, seeds, goji berries, coconut, maca and protein powder in a food processor or blender until it forms a flour and set aside. 3. Blend dates until paste like.4. Add nut flour, coconut oil, vanilla, cacao powder and salt and mix until combined.5. Pour into a bowl and roll into balls and refrigerate.6. Enjoy a tasty healthy treat at any time of the day!

36. LAYNE BEACHLEY Protein Bliss Balls


37. PETE EVANS Raw Christmas Puddings

Serves: 8Preparation time: 25 minutes (plus 10 – 15 minutes chilling time)Cooking time: 5 minutes Difficulty: Easy Course: Dessert / Treat Allergens: Nuts

INGREDIENTS

60 g dried figs2 tablespoons finely grated orange zest50 g ( ½ cup) flaxseed meal2 tablespoons dried sour cherries1 teaspoon finely grated ginger100 g dried apricots250 g medjool dates, pitted170 g ( 1/3 cups) almond meal½ teaspoon vanilla powder ¼ teaspoon ground allspice1 teaspoon ground cinnamon¼ teaspoon freshly grated nutmeg3 tablespoons orange juice1 tablespoon coconut oilraspberries, to decorate

White icing100 g cocoa butter, chopped100 ml coconut cream2 tablespoons maple syrup

METHOD

1. Line eight 50 ml capacity dariole moulds or small cups with plastic wrap.2. Combine the figs, orange zest, flaxseed meal, cherries, ginger, apricots, dates, almond meal, vanilla and spices in a food processor and process to a crumb-like consistency. 3. Transfer to a large bowl and add the orange juice and coconut oil. Knead until the mixture comes together to form a large ball.4. Divide the pudding mixture into eight portions and firmly pack into the prepared moulds. Cover with plastic wrap and place in the fridge for15 minutes, or until firm. Remove the puddings from the moulds, peel off the plastic wrap and place on a tray.5. To make the icing, place the cocoa butter in a heatproof bowl over a saucepan of simmering water and stir until completely melted.6. Remove from the heat and mix in the coconut cream and maple syrup.Set aside to cool and thicken, stirring occasionally.7. Spoon the icing over the puddings and refrigerate for 10–15 minutes until the icing is firm.8.Decorate the puddings with the raspberries and serve.


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