Cauliflower rice salad with mango, red pepper, herbs and The Fat Radish curry sauce

IMG_2956It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.

I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!

This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.

cauliflower rice salad

cauliflower rice salad
cauliflower rice
Serves a crowd…probably around 6 
 
1 cauliflower, cut in florets
1 red pepper, diced into small squares
2 small spring onion, finely sliced
handful coriander, roughly chopped
handful parsley, roughly chopped
2 handfuls rocket, roughly chopped
½ mango, cut into small squares
4 tbsp of The Fat Radish curry sauce

First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.

While it’s cooling prep the veg to go into the salad.

Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.

Serve at room temperature along with a green salad.

THE FAT RADISH curry sauce
makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!)
 
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 green apple, peeled cored and thinly sliced
1 (2 inch) knob of ginger, peeled and minced
1 kaffir lime leaf  (or 1 lime zested and juiced)
1 ½ tbsp curry powder
2 tsp turmeric
1 can coconut milk
salt, pepper
 
Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season. 

Zaalouk ~ Moroccan Aubergine salad

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I am absolutely loving my trip home, especially last week when my Mum, sister and I jetted off for Ladies on tour in Marrakech!! Wow it’s a cool city. I thought it was a bit like “The Lion the witch and the wardrobe”, your’ll be wandering along a street that smells like wee and not look like anything exciting is down it, then you go through a Riad door and boom, your suddenly in the most incredibly beautiful moroccan courtyard. It’s insane!

I’m going to put lots of photos and restaurant tips up soon so I won’t go into massive detail now. However, I will say that the food is pretty tasty. We did two nights of Moroccan feasts, and they really are feasts. You start with salads…not salads like we know, not many greens. Instead there are about 9 plates of different dips and veggies. The one I have made was my favourite, probably because I have a slight obsession with aubergines. With the plates you get a basket of flat breads and just dig in. Then after that it becomes a meat feast. Chicken tagine followed by lamb and cous cous, then sometimes even two desserts..pfff I had to walk around the block a few times before bed.

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Serves about 5-6 as a starter mezze plate
 
2 medium sized Aubergines
2 tbsp olive oil
5 garlic cloves, thinly sliced
1 heaped tsp paprika
1 heaped tsp ground cumin
1 pinch cinnamon
sprinkle of dried chilli
5 medium tomatoes, skinned and seeds removed
1-2 tbsp lemon juice
glug extra virgin good olive oil
½ tsp pomegranate molasses or balsamic vinegar
small handful of fresh coriander and parsley finely chopped

Firstly cook your aubergines. Preheat your oven to 200˚C and put the whole aubergine on a baking tray covered with some foil and bake for around an hour, turning over halfway through. The flesh should be soft all the way through, you can check by poking or stick a skewer in. Once cooked take out and leave to cool

To skin the tomatoes, score a cross on them and pour boiling water over the top. After about 10-20 seconds the skin should split and then just take them out and it’s super easy to peel off the skin. Then de-seed them and chop them up into small squares.

Add the olive oil to a medium sized saucepan and gently fry the sliced garlic until almost golden. Then add the spices for a minute giving them a good stir then add the tomatoes. Cook the tomatoes down for about 20 minutes until they fall apart and become a yummy thick sauce. Season the sauce and put aside.

Grab your aubergines and cut them in half lengthways and spoon out the flesh from the skin into the tomato sauce. Using a spoon poke the aubergine around a bit so it breaks up.

Stir in the lemon juice, pomegranate molasses, herbs and seasoning, with a glug of good olive oil. Give it a taste and adjust the amount of lemon, herbs etc to your taste.

Serve up with some moroccan flat breads or sourdough with a mezze plate…I served it with some manchego cheese which was darn tasty.

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Behind the scenes shooting in my Mum’s greenhouse

Carrot and courgette spaghetti with coconut and lime dressing

Salad new

 Oh mon dieu France you have really outdone yourself this week! After leaving the grey stinking rain in the UK to beautiful sunshine and 32˚C in Capbreton on the French coast I found it very hard to leave. It’s been an epic week of friends, lots of crazy yummy, anonymous fresh fish…speared out of the sea with a harpoon none the less! Longboarding to the beach, running and trips to chic Biarritz to pootle about looking in all the fabulous shops, eating ice cream, drinking wine and snacking on all the Tapas. Biking out to the lake in Hossegor for oysters and then sampling all the delicious french wines on the bike home….tres bien! It was a super special bunch of girls to get together, 2 of us from New Zealand, 1 from Canada and the rest Switzerland and France with 1 very brave male host. You can imagine the high pitched excited squeals that rung in the air.

sea
 oysters
 

girlsOne of the oddest things that happened was when we saw two slugs doing the dirty one evening which was probably the weirdest thing I have ever seen, after some googling and intense staring we worked out that they are hermaphrodites and thats why there were two strange wiggly things. (New fact for you all)

This recipe was inspired from the most insanely yummy lunches I had with my Mum just down the road from us in Dorset at The Pythouse, the cutest cafe/restaurant with pick your own vegetables. It’s very much the garden to plate concept which is tres cool. The new chef there is also an ex Ottolenghi chef so since he is my favourite chef ever I was dying to go and try his creations. I had a salad very similar to this one but with Kohlrabi, I tried to get hold of some in France but I by accident bought black radish which turned out to be yummy for about 20 seconds then you get hit by a wall of peppery spiciness . So use real kohlrabi or substitute for courgette. I also was excited to use a spirulizer for the first time ever, can’t quite believe I don’t have one yet, off to amazon immediately to get that sorted.

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Serves 6-8 as a side salad or around 4 as a main

8 carrots, spiralized
2 courgettes, spiralized
1 handful fresh mint, roughly chopped
1 handful fresh coriander, roughly chopped
 
Juice and zest of 2 limes
1 tsp of sesame oil
1 tsp coconut oil
1 garlic clove, minced on a microplane
1 thumb sized piece of ginger, minced on a microplane
 
200ml coconut cream…or milk
pinch chilli flakes
1 tbsp fish sauce
1 tsp coconut nectar or any other sweetener 
3 tbsp toasted sesame seeds
 2 tbsp coriander seeds, toasted
 
On a low heat add the sesame oil and coconut oil to a non stick small saucepan, stir in the garlic, ginger and chilli flakes and let it all sizzle for a minute stirring all the time so it doesn’t catch.
Add in the coconut cream, lime juice and zest, fish sauce, agave and let it simmer and infuse for about 10 minutes, season to taste and then set it aside to cool.
 
Using a spiralizer, spiralize the carrots and courgettes into a big bowl. Add the chopped herbs, coriander seeds, and sesame seeds and dress with the cooled coconut dressing. You will probably need to season it all a bit more with some salt and pepper then serve away.
 
Food photos forced  by me and taken by Camilla Rutherford
 

Coconut chia seed pudding with baked rhubarb and orange

Chia pudding 1

Yay to being back in the UK!! Not so yay because the flight is really stupidly long and it took a whole week this time round to get over the jet lag, but this morning I feel kickass after sleeping a whole 8 hours.

The reason for my trip back has been to go to two weddings and of course pick up my summer wardrobe which didn’t quite make it on my last journey. The first wedding stop was in Cornwall, near Bodmin, where my friends have moved from the swiss mountains to set up shop managing the beautiful Butterwell Farm on the Camel River. Lots of chickens, sheep and salmon fishing on the river. The best country addition to the wedding was the brides Weddingtons…wellies for weddings, think fancy colours and little high heels, terribly glam haha.

Just before I left Wanaka we were getting into Spring and I was massively overexcited to find asparagus and rhubarb appearing in the shops. Rhubarb is my new favourite…and fact of the day because I just googled it —> it’s apparently not a fruit, it is a vegetable, strange!!

Chia pudding 2

makes 4-5 puddings

Chia pudding
½ cup of chia seeds
1 cup of coconut cream
1 cup of water
a few drops of vanilla essence or ¼ of a vanilla pod scraped
¼ cup of desiccated coconut
1-2 tbsp coconut nectar or honey (depending on how sweet you like it)
 
Baked Rhubarb
600g Rhubarb
4 tbsp coconut nectar
2 oranges zested and juiced

For the chia seed pudding, mix all the ingredients together and leave in the fridge overnight so it’s ready for breakfast.

Preheat your oven to 180˚C. Chop the Rhubarb up into roughly 1 inch sized pieces and place in a non stick roasting tin with the orange zest and juice. Drizzle over the coconut nectar and bake in the oven for around half an hour until the rhubarb is really soft and a bit sticky. Give it a taste and if it’s too sour juts drizzle some more coconut nectar over the top and pop back in the oven until the nectar has melted and sweetened it a bit more.

Once the rhubarb is done, just leave to cool and pop it in the fridge.

To serve just spoon the rhubarb over the pudding and enjoy your fancy breakfast/pudding!

The pudding will be fine in the fridge for around 3 days.

Raw Cauliflower and broccoli tabouleh with cucumber, feta and harissa sauce

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Summer is here…well I think they call it Spring but it seems too hot for that today. I got to wear my dungaree shorts the other day and that made me dance inside probably because I looked like a 7 year old wearing a nappy. In Wanaka and actually probably a lot of places in NZ you get crazy winds in Spring, I just did a giant laundry day and hung everything up only to find all my undies had flown off the line into the very quiet and slightly awkward next door neighbours garden…fun times.

Yesterday we had the Treble Cone mountain closing day which was pretty ridiculous, everyone wears fancy dress and it’s a big party on snow. One guy even brought his wood fired pizza oven up so everyone was making pizzas, drinking beers and skiing some slush in the sun. Now the winter is over and it has flown by, I’m off back to the UK for 5 weeks in a week to go party at two different weddings, catch up with some friends in France and I managed to persuade my Mum to take me and my sister to Marrakech for 3 nights…yahoo. Getting excited about Morocco I decided to make this yummy grain free Tabouleh style salad with my favourite harissa and fresh pink pomegranate.

There are 2 options for this salad, you can either mix the harissa in with the salad and make it into a delicious mess OR you could keep the salad super fresh by dressing it with olive oil and lemon juice and use some of the harissa to marinate some fish or meat and serve it along with the salad and a dollop of harissa on top! Up to you, it’s such a yummy sauce I would make double and use it up over the week to jazz up all your meals!

saladfloss

Serves a crowd! I’d say about 10 as a side with other salads at a BBQ 
 
Harissa
5 big dried chillies (depending on how spicy
1 tsp coriander seeds 
1 tsp cumin seeds
1 tsp caraway seeds
 
3 big cloves of garlic, peeled and sliced
1 red onion, peeled and diced
1 roasted red pepper (I used a jarred one OR a tbsp tomato purée OR a handful of sundried tomatoes)
1 lemon juiced (zest first into a big salad bowl)
3 glugs extra virgin olive oil
3 tbsp greek yoghurt (optional)
 
Salad
1 head broccoli
1 head cauliflower
4 spring onions, sliced finely using all the green stuff!
1 cucumber (sliced in half lengthways, de-seeded and cubed)
1 pomegranate, seeded (wear a t-shirt you don’t like as you will spray the juice over yourself)
200g feta (optional if dairy free) cut into little cubes
1 lemon zested (plus the zest from the lemon used in the harrisa)
1 handful of chopped parsley
1 handful chopped coriander
1 handful chopped mint

Harissa

Boil the kettle and soak the chillies for around half an hour and then dry them off.

Toast the seeds in a dry pan over a low heat until fragrant and put aside.

Fry the onion, garlic, chillies and pepper in the pan with a splash of olive oil until golden and smokey. Add everything plus the lemon juice to a high speed blender and pulse until you have a super smooth sauce.

If you don’t have a blender, don’t panic use a pestle and mortar (the more authentic and muscle making way) to mash the spices into a paste, then add the rest of the ingredients until you have a sauce)

Add seasoning to the sauce and 2 glugs of olive oil and voila it should be incredibly fragrant, smoky and delicious!

Salad time

Chop your broccoli and cauliflower into rough florets, leaving the stalk and chuck bit by bit into a food processor until it looks like rice, then spoon into a big salad bowl.

Add the zest, diced cucumber, feta, herbs, spring onions, pomegranate, keeping a bit aside to sprinkle on top for garnish.

Season the salad and then stir through as much of the harissa as you like, I used almost the whole bowl because it got sucked up by the cauliflower.

Serve at room temperature with a sprinkling of pomegranate seeds and spring onion.

Fresh pineapple, coconut water, lime and vodka cocktail with mint

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“If you like Pina Coladas, and getting caught in the rain.
If you’re not into yoga, if you have half-a-brain.
If you like making love at midnight, in the dunes of the cape.
I’m the lady you’ve looked for, write to me, and escape.”

I just started writing my version of the lyrics to the Pina Colada song and decided to google them since it would be horrendously embarrassing if I did a whoopsie and got them wrong, and boy oh boy am I glad I did. It turns out I had made up pretty much all the words. It’s a bit like the time I was singing Success by Iggy Pop to my sister and she was like “You do realise it’s “here comes Success” not here comes sexy ass” and I thought it was hilarious and that it probably would have been a better song with my stupid lyrics! No offence to Mr Iggy Pop!

This Pina Coladary style cocktail is funky, fresh, dangerously delicious and and in my opinion can’t possibly give you a hangover! You have the naughty Vodka, the least naughty of all the alcohols and then pineapple which is mega high in vitamin C and B which is apparently great to help your body while your partying away. And of course coconut water which everyone has heard does wonders for you, especially when your hungover so why not prepare yourself the night before! It really must be the best weekend cocktail to get the night started, especially if like me you can’t take any of the sugary mixers and think that hangovers are pretty stinky. So get your coconut bra on, dance around the kitchen with some tropical tunes whizzing away with your blender and of course a cocktail umbrella in your drink and a flower behind your ear. 

Food from Flossie Pineapple cocktail

Food from Flossie Pineapple cocktail

Makes enough for 4 glasses

½ pineapple
1 cup of ice
2 cups chilled coconut water ( I use CoAqua)
1 cup vodka (best kept in the freezer)
2 limes 
Fresh mint

Prepare the pineapple by removing the core and the skin and add to your high speed blender. Add the vodka, ice, coconut water, juice of one of the limes, 2 mint leaves and blend until super smooth. Pour into the glasses and squeeze in a lime wedge and serve with a sprig of mint. Enjoy getting silly without your head feeling like a willy.

Another must have cocktail tune to add to your playlist “Kokomo by The Beach Boys”

Aruba, Jamaica, ooh I wanna take you to
Bermuda, Bahama, come on pretty mama
Key Largo Montego,
baby why don’t we go
Ooh I wanna take you down to Kokomo,
we’ll get there fast
and then we’ll take it slow
That’s where we wanna go,
way down in Kokomo.

Photo credit and proffesional cocktail drinker award to Camilla Rutherford 

Peanut butter nut bars with raw chocolate

IMG_2740Excuse my love affair with peanut buter at the moment but it just seems to make the tastiest treats EVER! Now I thought that the banana and peanut butter cake was the tits and then this little beauty got created yesterday and I think it easily makes the top 4 incredibly, insaneley delicious treats list! It’s a little bit sweet a little bit salty and 100% yumtastical!

So a little update on my basketball career….and unfortunately it’s bad news. We played in the semi’s this week, I’m not entirely sure why it’s called the semi finals when we were the two last teams in the league but we played and we lost which means we lost the entire competition haha!

peanut butter and nut bars Makes 14 bars

½ cup pitted dates
½ cup crunchy peanut butter
¼ cup  melted coconut oil
½ cup desicated coconut
½ cup shaved almonds
½ cup of roughly chopped mixed nuts, I used brazil and almonds
¼ cup mixed seeds
pinch of salt
 
Raw chocolate
½ cup coconut oil
½ cup cacao butter
½ cup cacao powder
¼ cup maple syrup
pinch of salt
 

Put the dates in a pan with a splash of water and the coconut oil on a low heat. Cook them so they soak up the water and become squishy and start to fall apart and all the water is gone, then add the peanut butter and stir until it’s all mixed together. take off the heat and mix with the rest of the ingredients and press into a small, lined baking tin and chill in the fridge.

To make the chocolate, put the coconut oil, cacao butter and maple syrup in a bain marie until melted then stir in the cacao. Leave to cool and then pour over the nut bars. Leave to set int he fridge for about an hour then slice into bars. Keep them stored in the fridge as the chocolate melts fairly easily!

High energy power balls aka “Flossatrons”

flossatrons

Woooh what a fun week. We have been filming for an Air New Zealand ad in Queenstown showing all the cool hotspots to go when you visit. Pretty much the best job ever, not so much for the boys as they were filming Olya and I getting sped around in Lamborghini’s and Porches. Then chasing each other in go karts and getting pretty out of control in dirt buggies and flipping them upside down, note to self, do not drive behind the crazy Russian again!

After the race day at Highlands park, Cromwell, we did a few wine tastings. One in the the Gibbston Valley at Waitiri Creek which is a gorgeous little church surrounded by vines. They looked after us so well and after we did a million takes of us sipping flipping delicious wine in the sun and smiling (probably because with every new take we were getting slightly more intoxicated) they brought us a massive cheese plate and a yummy wood fired pizza.

So those were the good days, the one I was least excited about was the bungy day. I can’t say I’ve ever had the urge to throw myself off a bridge but apparently it was compulsory so I manned up…or not if you watch the video of me having a very high pitched, squeaky, panic attack at the top and not jumping after the 1…2…3! Anyway I did jump, and I hated it so much I closed my eyes the entire way and then pulled my jumper up over my face to hide the view haha.

We are now back home in Wanaka after staying in the fancy St Moritz hotel in Queenstown which was very snazzy indeed. I have got to say staying in hotels rocks, I could get used to my bed being made. Jase and I had a double, super king sized bed that was so huge we had to play marco polo to find each other at night.

Thanks so much to Jase and Will at CoLab Creative for hiring me for my first slightly awkward cameo appearance!

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AJH-KB-20140828-030-001-0008-Roving AJH-KB-20140828-030-001-0007-Roving

Now onto foooood:

Meet Flossatrons!! I promise I didn’t actually name these myself but some friends did last summer and I’m not going to lie it made me feel like my little energy balls were some sort of cool transformer superheroes and bliss balls sound way too hippy!

Anyway these little action packed balls are full of energy boosting ingredients and I normally have one in my bag for hungry emergencies. They are perfect to have before an early surf, mountain snack and general quick fixes for loading up with energy and filling yourself up…and they can fit in your pocket…cha ching!

flossatrons 2

Makes 10
 
½ cup roasted unsalted peanuts
¼ cup hazelnuts
¼ cup oats (you can use gf oats or just swap for buckwheat, or more nuts)
¼ buckwheat groats
½ cup coconut flakes
1 tbsp chia seeds
2 tbsp cacao powder
pinch salt
½ cup dates
1 tbsp coconut oil at room temperature
½ a small banana
1 tbsp pumpkin seeds

Add the peanuts, hazelnuts, oats, buckwheat groats and desiccated coconut to your food processor and blend until fine. Then add the all the remaining ingredients.

Whizz until the mixture is all combined and it is easy to stick together.

Roll into balls and roll in the coconut flakes for decoration.

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

Raw raspberry and lemon slice

Raspberry and lemon slice

Raspberry and lemon slice

What a busy last few weeks, I think I have spent about an hour at least in the supermarket each day…groan! However cooking for the Atomic athletes has been mega fun, I got to do lots of experimenting with raw treats. Thankfully lots of the boys were into their health foods so I made all kinds of odd things like sweet potato brownies (not sure I’m convinced yet), red bean chocolate fudge and I got into making yummy cheesecake style cakes. We played fun games like guess what weird vegetable is in the pudding tonight for a prize. They probably all thought I was mad but I had a fun time.

If you have started making raw puddings you might have been freaked out a little by the big hole they burn in your pocket. So here is a more dollar friendly recipe which is quite possibly one of the most freaking delicious raw puddings I have ever made! It’s fresh and summery and you would not even remotely think that by any means it was vegan and all good for you, with that said I ate three squares after we shot the photos…yuuuum!

Raspberry and lemon slice

Base
1 ½ cups oats (gluten free ones if needed or swap for any kind of nuts or buckwheat groats)
1 cup desiccated coconut
1 cup dates
¼ cup coconut oil, melted
pinch salt
 
Raspberry layer
2 bananas
1 cup frozen or fresh raspberries
1 lemon, zest and juice
1 cup desiccated coconut
½ tsp vanilla extract
¼ coconut oil, melted
¼ cup maple syrup
 
To make the base just whizz everything up in a food processor until it sticks together a bit when you squish it with your fingers. If it’s too crumbly just add some more dates or coconut oil, a bit of hot water can help too. Push the base into a small lined baking tray and use a spoon to make sure it’s really pressed down and even all over.
 
For the raspberry layer add all the ingredients to your high speed blender – I use a Vitamix – on the highest level otherwise the coconut doesn’t go smooth (although it doesn’t need to be perfectly smooth).  Pour the raspberry mix over the base and sprinkle over some shredded coconut then chill in the fridge for around 2 hours until it has set. 
 

photos Jase Hancox CoLab Creative