{RECIPE} Raw Veggie Pesto

 photo pestoheading.jpg
I have a bit of a fussy eater of a toddler on my hands lately. I think it has something to do with teething but none-the-less it makes me worry when she refuses to eat veggies. Or anything. Seriously, some days she eats nothing but 2 strawberries and a whole lotta booby! I started wracking my brains of ways to get some greens into her. She loves carbs and cheese so that was a starting point for my ideas. Except I wanted to eliminate the cheese and minimize the gluten!
One of her favourite things to eat, even on a bad day, is “cheesy scrolls” – pesto and parmasen cheese on pastry, turned into little scrolls in the oven. Bought traditional pesto is full of crap, including cheese/dairy and not to mention the actual Parmesan I would sprinkle on top! And it doesn’t have any veggies in it apart from basil which is technically a herb. Thinking cap on… and ta-da! Behold the veggie-filled raw homemade pesto!
This recipe is an altered version of the Supergreens Pesto by Belle Gibson. I’ve tweaked amounts, added new ingredients, and am very happy with how this tastes! If you give it a go, take a pic and hashtag #hippiemumma on IG or leave me a comment here, I’d love to hear some feedback!
Ingredients:
1 small head of broccoli, cut into small pieces
2 large handfuls of baby spinach leaves
40g basil
40g parsley
200g walnuts (try different nuts!)
2tbs savoury yeast flakes
80ml macadamia oil (olive oil will work fine too)
3 cloves of garlic
juice of 2 lemons
And its so easy to do –
Whack it all in your food processor and blend for a few minutes, scraping down the sides once or twice, until you have your desired pesto consistency.
Store the pesto in an airtight jar in the fridge, it should keep for a few weeks.
 photo photo31-2.jpg
The savoury yeast is a vegan’s best friend. It has a cheesy flavour that Olivia can’t deny. She even loves it sprinkled on steamed broccoli florets, and popcorn! It is full of B Vitamins too.
You can use the pesto on almost anything but here are a few ideas:
Stirred through zoodles (raw zucchini noodles, shown below) or pasta.
As the base for some scroll bites – pastry is all you need, cheese optional!
As a spread on wraps/sandwiches.
To dip veggie sticks or crackers in.
Straight from the jar (I do this, it’s good).
Anywhere you’d use traditional pesto. 
 photo photo3-10.jpg
Advertisements

{Recipe} TWP Caramel & Macadamia Raw Cheesecake

Image from The Whole Pantry app.

“Healing_Belle” was one of the first “clean foodie” accounts I found on Instagram. She is a wonderful woman based in Melbourne who has brain cancer. Instead of conventional treatment (chemo etc) she decided to use food and a healthy lifestyle. Fermented, raw, super foods… she did her research and her passion for this field really shows, especially in her app The Whole Pantry (TWP). One of her recipes listed in the app is this raw Caramel and Macadamia Cheesecake. I decided to make it for the first time this week and took it to my family’s Christmas lunch today.

I was pretty disappointed. I mean, Macadamias aren’t cheap!

Mum’s comments: “It’s boring, there’s no flavour.”
My comments: “All I taste is coconut!”
Hubby’s comments: “I like this. Yum.”

It didn’t even look the same. Mine was white. Surely I left something out… *re-read singredients* Nope. It’s all there. Even the caramel sauce was thick and pasty, not like a sauce/topping, and certainly not resembling the beautiful recipe photo above.

Usually her recipes are ah-mazing. The quinoa “meat balls” are really nice, and the biscuit recipe is one of the Hubby’s fave. I’m confused!

I’m sure she doesn’t want me to give out all the recipes on the app but this one I want to share because I don’t know where I went wrong. Make it, show me your pics, tell me I’m not just a shit cook?!
FOR THE CRUST:
150g sunflower seeds
115g shredded coconut
60ml rice malt syrup or honey
1 tbs melted coconut oil

FOR THE FILLING:
240ml coconut cream
225g macadamia nuts
120ml melted coconut oil
60ml rice malt syrup
2 tsp vanilla bean extract
1 lemon, juiced

FOR THE TOPPING:
18 pitted medjool dates
120ml coconut cream

 photo photo1-1.png

Grind the sunflower seeds and coconut in a food processor for about 30 seconds. Add remaining ingredients and process for a further 30-60 seconds until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm spring-form tin. store in the fridge while making the filling.

In a blender or food processor add the ingredients and blend for 1-2 minutes until creamy texture is achieved. Pour filling on top of crust, place in fridge whilst making the topping.

For the caramel topping blend the dates until a paste is formed, scraping down the sides when needed. Add coconut and whizz for 30 seconds. You can serve it with the sauce drizzled over it, or make it as another layer to freeze.

And that’s it.

Now look at mine… WHITE!

 photo Untitled-1-1.png

 photo piiii.png

 photo photo3-2.jpg

New Salad Love

Recently, my mum and I went halves in purchasing The Green Kitchen, a vegetarian recipe book full of beautiful photos and nutritious and easy recipes. It’s written by David Frenkiel and Luise Vindahl, who live in Stokholm and they have an adorable little girl called Elsa.

One of the first things I recreated from the book was the Broccoli Salad with Pomegranate and Raisins. I followed it word for word and it’s now one of my favourite salads. I’d never eaten pomegranate before (although I’d had the juice, but always mixed with something else) so wasn’t sure what to expect.

Some people struggle with eating broccoli  raw but it’s really crunchy and nice! It’s a really refreshing salad, and I can see us making it often, with the warmer summer months ahead.

So here I share the recipe with you. I recommend you purchase the book (or even have a squiz  in your local library) for more delicious recipes! And check out their blog here.

Raw Broccoli Salad with Pomegranate and Raisins
You’ll need:
  • 2 heads of fresh broccoli
  • 1 small red onion, finely chopped
  • arils from 1 pomegranate\
  • 1 1/4 cup raisins
  • generous 1/2 cup sunflower seeds, toasted
  • 1 cup plain yoghurt
  • 1/2 tsp sea salt
  • freshly ground black pepper
Separate the broccoli florets from the stalk and cut them into smaller bit sized pieces. The book says to slice the remaining stalk and use that as well but the hubby said no way. Place it in a serving bowl with the onion, pomegranate raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt and pepper to taste, and then using your hands, mix the yoghurt through everything, making sure to coat all the broccoli florets. 
Ta-da! Dig in.
It’s a seriously different but beautiful salad.
Give it a go and tell me if you like it!

Raw Cheesecake Recipe

I hate cheesecake. I always have. But raw cheesecake… well I could eat that every day! It’s soooo good. And whats better is it’s actually good for you! And so easy to make even though it doesn’t look like it. I wanted to share this post now, because with the weather warming up (at least here in Oz!) it’s a great dessert to take to a backyard BBQ or to have stashed in your own freezer as a sneaky dessert at night.

There’s lots of raw cheesecake recipes floating around lately. I’ve adapted this one from here. Because who doesn’t love berries? You can easily leave the berries out if you want though.
Raw Cheesecake
For the base:
  • 3 cups macadamia nuts or peacans (I’ve tried both with happy results)
  • 1 1/2 cups medjool dates, pitted
In a springform pan lightly spray some coconut oil on the base and then sprinkle a layer of desiccated coconut over it. This will prevent the crust from sticking.
In your food processor, combine the base ingredients well. You may need to add an extra date or two. 
Press the mixture down firmly into your tin and then pop it in the freezer.
For the filling:
  • 3 cups cashews, soaked for 2-3 hours in filtered water
  • 3/4 cup lemon juice
  • 3/4 cup raw honey or agave
  • 3/4 cup coconut oil
  • 1/2 cup water
  • 1 tsp vanilla essence
Combine all the ingredients in your food processor and blend until smooth. Adjust to taste (I often put some more lemon juice in). Pour half or 3/4 of the mixture over the top of your base and tap the pan on the bench to remove air bubbles. 
Place some frozen raspberries in the mixture… just gently press them in with your finger.
Add a handful of frozen berries to the remaining filling in your food processor and blend until the berries are combined. Pour this over the top of the plain filling and then place the cheesecake into your freezer carefully.
Leave it in your freezer until it’s firm… at least 4 hours. You can remove it from the pan once it’s frozen and slice it. I keep mine in the freezer and take a piece out onto the bench top 30 minutes before eating it. If you had this for a party, I’d recommend taking it from the freezer to your fridge about 3 hours before you want to eat it!
You could also make a raspberry sauce up to drizzle over it before serving by blending some dates and berries together. I usually just top it with some berries and maybe a drizzle of agave. Options for this cake are endless!

It’s not the cheapest of cakes to make but it does last quite a while, as it’s kept frozen, and it’s large!
I want to take this cake to someones house and see if they notice that it’s not a “real” cheesecake… that would be fun 😉

Raw Apricot Bliss Balls




One day I really felt like apricots. But in a delicious snack form, preferably with coconut. I put my thinking cap on and this recipe came about. Hubby has declared them the best ever bliss balls I’ve made (and I’ve got quite a few in my recipe folder!).
 
You will need:
  • 1 cup of almonds (I’ve also used macadamias with success)
  • 1 cup of shredded coconut
  • 10-12 medjool dates, pitted
  • 1/2 tsp vanilla or almond essence
  • 2 tbs water
  • 1 tbs coconut oil, melted
  • 1/4 cup (or more!) of dried apricots
Then do this:
Process the nuts and coconut in your food processor until reasonably fine but still a little crumbly.
Add the rest of the ingredients except the last ingredient. Process until a dough forms. Start with 10 dates but add more if the consistency isn’t doughy enough.
Add the apricots and pulse until combined. If you over-process it you won’t have chunks of apricot in your bliss balls and it’s just not the same 😉
Roll into balls with your hands. I get about 20-30 balls but it depends on the size you make them. 
I then roll them through desiccated coconut. Crushed nuts would be nice instead. This step is entirely optional though.
Refrigerate for a couple of hours before consuming, and keep stored in the fridge in an air tight container.
Yum!

Raw Caramel Slice

This slice is to die for! I posted it on Instagram and Facebook and got a lot of requests for the recipe so I just had to share. It’s so easy to make, and is actually healthy for you, even though you feel a little bit naughty when eating it. I was pleasantly surprised by how fudgey and, well.. caramel-y the caramel layer was. It turned out perfectly! The best thing is the tiniest piece is so rich and sweet (but not an over-whelming type sweet) that you really don’t need much and it lasts forever!




Raw Caramel Slice

For the base:

  • 2 cups dessicated coconut
  • 12 medjool dates, pitted
  • 1 tsp water
Put all ingredients in a food processor and whizz until combined. It will take a few minutes to come together, don’t despair! Start with 10 dates and add a couple extra if needed. I ended up using 12 and a half this time, as 10 wasn’t enough to make the mixture sticky.
Once combined well, press firmly into a slice tin lined with baking paper. I used a 7″ x 7″ pan. One of my favourite tricks is to use another piece of baking paper to press the mixture down. That way it won’t stick to your hands or be lifted by a spatula/spoon.
Pop the tray into your freezer.
For the caramel:
  • 1 cup macadamia nuts
  • 1 cup tightly packed medjool dates, pitted
  • 1/2 tsp vanilla
  • 1/2 tsp water
Pulse the macadamias briefly. Add the rest of the ingredients and process until smooth. Be patient – it WILL become smooth! Remove the base from the freezer and spread it evenly on top. You can use a spatula, your fingers or another piece of baking paper to get an even coverage. Put it back in the freezer.
For the chocolate:
  • 1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
  • 1/2 cup coconut oil, not melted
  • 2 tbs raw cacao powder
Place all ingredients in your processor and whizz it until it’s smooth. Pour evenly over the top of your caramel layer and again put it back in your freezer. After an hour or so, it should be set enough to slice up.
You can keep this in the fridge or freezer but I leave mine in the freezer and take a piece out a couple minutes before eating – the consistency is just right! 
You could use cocoa instead of cacao but remember cacao is so much better for you! You could even add a tablespoon of it to the base if you like things chocolaty. Using a liquid sweetener such as agave instead of honey will make this dessert vegan. 
Leave me a comment if you give this recipe a go, I’d love to hear your feedback!

Visual Veggies

Let’s talk veggies.
The above picture is from today’s produce shop with the hubby. I’ll probably duck out to the shops mid week to pick up a few odds and ends, but this is the bulk of our produce for the week. I should clarify those oranges will last longer than a week though – it was just cheaper to buy that many at once 😉
It might be obvious to some, but I’ll list what we have here:

  • 1 big ass box of oranges, fresh from a local orchard ($10! Bargain!)
  • 1 kilo bag of carrots (most of which is for a cashew, curry and carrot soup)
  • chunk of watermelon
  • 4 punnets of strawberries
  • 2 brown onions
  • 2 bunches of asparagus
  • 5 apples
  • bag of mushies
  • 2 cucumbers
  • 2 washed potatoes
  • 1 kilo bag of tomatoes
  • pack of baby spinach leaves
  • 7 limes
  • punnet of cherry tomatoes
  • bananas
  • 4 grapefruit
  • 2 avos
  • 1 zucchini
  • garlic
  • sweet potato
  • green capsicum
  • 3 corn cobs
  • some pumpkin
  • lettuce
I had a few stragglers from last week lurking in my fridge too, like a red capsicum and corriander etc.

I wanted to take a picture because I wanted a visual of how much produce we were eating a week. Is most of it green? Is it a lot? Is it not enough? Obviously there are variants. Like what meals I’m cooking for the week. And what’s on special. But it’s given me a general idea of how much fruit and veg 2.5 people (O doesn’t eat quite as much as we do!) eat in a week.
My thought’s are

  • It’s more than I thought
  • Not enough greens
  • Less fruit than I thought
  • Nice variety
Have you ever done this? Why not take an image of your weekly produce shop? Maybe it can motivate you and others to eat more fresh and colourful foods. Maybe you’re doing better than you thought!