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Recipes

NOURISH YOUR BODY, EXCITE YOUR TASTEBUDS

I love creating delicious dishes and experimenting with new flavours, tweaking recipes to take it that one step further. I'd love to share some of my favourites with you - some will be my tweaked version, and others are from my favourite cookbooks. 

Interesting to note that original meaning of the word 'recipe' was  "medical prescription, a formula for the composing of a remedy written by a physician," which is very apt when you think of the saying, "let food be thy medicine."

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Lemon and Blueberry Slice

This is the recipe I am most often asked for. It is an absolutely delicious raw slice and I've been making it for about 12 years with a few tweaks along the way. I like to serve it straight from the freezer as I'm not a fan of soft, gooey raw desserts. Originally called 'lemon cheesecake', I have changed the name as it seems silly calling something cheesecake when it doesn't include cheese! Recipe is for the Thermomix. If you don't have one you'll need to adapt for your food processor.


A couple of friends have made this and said it doesnt taste the same as mine, and I think that's because they are using different products. Different coconut creams, for example, can have very different flavours, as can oils and honeys; so I will include the brands I use in the recipe. 

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TIPS

  • I use a 21 x 16.5cm pyrex dish as my 'tin' and line it with baking paper. I prefer the rectangle shape as it's easier to cut into slices. And you may want to cut it after a couple of hours when it is still a bit soft. 

  • Pressing the base mixture down firmly is an important step - if you don't the base will be crumbly when you cut it

INGREDIENTS
Base
140g of nuts (I use activated almonds. You can also use 

    cashews or macadamias or a mixture

150g of Medjool dates, pitted
50g of desiccated coconut
1/2 tsp fine sea salt
Filling
2 cups of cashews
1/2 cup freshly squeezed lemon juice
1/2 cup of desiccated coconut
1/2 cup of melted coconut oil (Honest to Goodness Purified)
1/2 cup of softened coconut cream (Honest to Goodness)
1/2 cup of honey (Dinkum Marri or Redgum honey) 
1cup wild blueberries (regular blueberries are fine too)

You can find coconut products here and honey here

METHOD
1. Put all base ingredients in Thermomix and    blend for 20 secs/speed 9

2. Press mixture firmly into your tin. Use back of a large spoon to press down. Place in freezer while getting the filling ready. 
3. Add cashews to Thermomix and mill for 8 seconds/speed 10.

4. Add all other ingredients except blueberries and blend for 1 minute/speed 9.
5. Pour half the mixture onto the base.
6. Add the blueberries to the remaining mixture. Blend for 20 seconds/speed 9.
7. Pour gently on top. 
8. Optional - you can decorate the top however you want. I like to sprinkle on some grated lemon rind. 
9. Freeze for at least 6 hours before eating.

 

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