Choc Cherry Pie

BLENDER RECIPE OF THE DAY – Choc Cherry Pie by Jules Galloway – Naturopath
choc cherry pie2
Ok, ok so we got a bit excited by the new juicer (and we know you are too) BUT it’s tome to start giving those blenders a great workout again! This one is a delicio…us treat!
1 cup almonds
1 cup dessicated coconut
15 dried dates, soaked in water for 10 minutes
3 heaped tbsp cacao powder
1 tsp vanilla powder (you can substitute with sugar free vanilla extract or the contents of a vanilla pod) coconut oil, for greasing the tin 250g cashews
1/2 cup coconut oil
2 cups of fresh cherries, pitted
1/3 cup honey extra cherries for serving
Pop your almonds and coconut into your Optimum blender and blend until it reaches a coarse, gravel-like consistency.
Add the dates, cacao and vanilla powder and blend on a low speed, stopping occasionally to scrape down the sides, until your becomes slightly sticky (you can test this by pressing a small amount between your thumb and forefinger).
Press the mixture into the base and up the sides of a 25-30cm flan tin with a loose base, which has been greased with coconut oil. I used this one from Ikea.
Next, blend all the filling ingredients on a medium to fast speed until super smooth. Pour into your flan tin and refrigerate until set. If you like, you can transfer to the freezer and it will set faster.
Serve with fresh cherries stacked on top. We hope you like this one as much as we did!
choc cherry pie
Zane xx

Watermelon ‘Otai

PALEO RECIPE OF THE WEEK – Watermelon ‘Otai by Renée-Michele Tongia-Royle
Watermelon Otai
This recipe was inspired wishful thinking about the warmer months. Renée-Michele says she believes she likes Paleo so much is not only because she physically feels good, nourished and satiated, but Paleo eating is pretty close to her Tongan roots and how her ancestors would have eaten.
This is a perfect example of intuitive and integrative eating. Everyones body is different and we must listen to our own bodies needs to feel at our peak!
Zane xx

— with Ali Johns.

Sunflower Cheese

BLENDER RECIPE OF THE DAY – Sunflower Cheese by Realistically Raw You
So I recently got some really shocking news for someone who makes and teaches raw food as both my passion an my career! Deep breath – I am allergic to cashews! Oh no, th…ere goes cashew cheese and cheesecakes and, well you get the picture… Watch this space for as many cashew replacement recipes as I can come up with, starting here:
1 cup of raw sunflower seeds (soaked minimum 4 hours)
1/4 cup of almond milk (or filtered water, extra if needed)
1 tbs Apple Cider Vinegar
Pinch Celtic Sea Salt
Pinch Cracked Black Pepper
1 tbs lemon juice
1 – 2 cloves of garlic (optional)
NB: The lemon juice is not for flavour but helps the cheese from turning grey. If you want extra white cheese you can hull your sunflower seeds first.
To hull the seeds: Drain and rinse the soaked sunflower seeds. Rub the wet seeds together using your hands, this causes the skins to come loose. Rinse well and wash the seeds, to remove the skins completely.
Place all of the ingredients on your Optimum Blender and blend until smooth. If you need to add a little extra liquid, do so
1 tablespoon at a time as you don’t want your cheese to be to wet.
Variation: Blend in herbs and spice of your choice – pictured here with dill.
Serve as a spread, a dip with vegetable crudités or a topping on salad! *yum* Will last in the fridge up to 3 days, slight greying is normal. It is also possible to add probiotics to this cheese and create a delicious firm cheese block! *mmm*
Zane xx
sunflower cheese

Lime & Coconut Cheesecake

Check out this amazing Optimum user recipe!!
I’m drooling!
Zane xx
lime and coconut cheesecake
Made this in my new Optimum blender! Lime & Coconut Cheesecake success!
This is a clean, raw and light dessert with a citrus tang!
Recipe:
During the day soak in water half a cup of dry pitted dates and 1.5 cups cashews, you will need …these for the topping later. Give them at least 2 hours.
Base:
1 cup almonds
1/2 cup desiccated coconut
1/2 cup pitted Medrol dates
1/2 tsp vanilla extract
Blitz in high powered blender and press into greased muffin pans. Pop into fridge while you prepare the topping
Topping
1/2 cup soaked pitted dates
1.5 cups soaked cashews
1/2 cup fresh lime juice
3/4 cup coconut milk (or almond milk to substitute)
2 tsp vanilla extract
1/2 cup coconut oil
Blend ingredients, adding coconut oil last to emulsify. Pour into bases, cover and pop in the fridge until set. They will need at least 2 hours to set. Serve topped with desiccated coconut. This recipe makes six.
#cleaneating #rawfood #froothie #sugarfree #iqs   #nofilter

Raw Berry Fudge

RECIPE OF THE DAY – Raw Berry Fudge by Jules Galloway – Naturopath
Jules makes the best gluten free dairy free treats and I couldn’t resist sharing this one! So good! Bottom layer:…
1 cup cashews
1 cup desiccated coconut
1/3 cup agave syrup (you may substitute with honey,
rice malt syrup or coconut nectar)
1 tsp sugar free vanilla extract
1 cup raspberries
1 tbsp coconut oil
100g cacao butter, melted*
A little extra coconut oil, for greasing the pan
Top Layer:
1 cup cashews
1 cup desiccated coconut
1/3 cup agave syrup (you may substitute with honey, rice malt syrup or coconut nectar)
1 tsp sugar free vanilla extract
1 tbsp coconut oil
100g cacao butter, melted*
3/4 cup blueberries
Bottom layer:
Put the cashews and desiccated coconut into your Optimum blender, and blend on a medium speed until it becomes smooth like nut butter.
Add the agave (or your choice of sweetener), vanilla extract and raspberries, and blend until there are no chunky raspberry pieces left.
Add the coconut oil and blend very briefly on a low speed.
Last, add the cacao butter, blend through briefly on a low speed.
Tip into a greased pan (the one I used was 20cm x 20cm but a small, rectangular lasagna/brownie dish would also work).
Throw into the freezer for an hour or until set hard.
Top layer: Go through the same process as with the bottom layer, this time without the raspberries. Pour into the dish, on top of your pink layer.
Decorate with blueberries (poke them slightly into the top layer so that they don’t fall off later!)
raw berry fudge
Put into the fridge to set, or if you’re short on time, freeze for 1 hour. The finished product can be kept in the fridge
TIP: I’ve been told you can line the dish with cling wrap so that it’s easier to lift the fudge out, however, I’m really anti-plastic so with the next batch I will be experimenting with using a thin cloth (like a muslin or cheesecloth) to line the dish instead. I’ll let you know how it goes!
*Note: In order to be considered raw, the cacao butter needs to be heated very gently, so that it doesn’t reach over 46C. The best way to do this is to grate the cacao butter first before heating in a bowl over a saucepan of gently simmering water (double boiler). I dip a thermometer into the melted cacao butter, and remove the saucepan from the heat here and there if it gets too hot.
Thanks Jules
Zane xx
You can see the original and more of Jules recipes here: http://julesgalloway.com/dairy-free-raw-berry-fudge/

— with Sue Hadwen.

Antioxidant Rich Acai Bowl Recipe

BLENDER RECIPE OF THE DAY – Antioxidant Rich Acai Bowl Recipe by Christy Fischer of Eat.More.Plants
                                              antioxidant rich acai bowl
You’ll need:
4 frozen Amazonia acai sachets…
2 frozen bananas
200ml water (you can use milk, juice or coconut water)
1 Tbsp (heaped) cacao powder
1 scoop protein powder
1 tsp (heaped) maca powder
1 Tbsp flax oil
1/2 tsp vanilla
Cut up the acai and bananas into small bits and add to your Optimum Blender with the water. Blend a little til it all begins to combine. Stop and add the rest of the ingredients and continue blending until super smooth.
Add whatever you fancy on top. Here I’ve got Pura Veda seed mix, hemp seeds, caramelized buckwheat, currants, coconut oil and honey.
Perfect for Breakfast!!!
Zane xx