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

saladfloss2

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

Camilla_Rutherford-4385

“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!

bungy

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 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

PARSNIP + BUTTERNUT SQUASH FRIES

healthy fries

Busy week, we had Jase’s birthday on Monday which was heaps of fun, I made a giant salad and we had a picnic on the beach. I also made a super unhealthy rocky road cake because he’s always talking about this thing called Lolly Cake, not Lollies like how I know them but as in sweets, just not on a stick. I loaded up the cake with half the candy isle until is was a total sugar bomb. Then he had a surprise birthday at a bar in town where everyone played dead on his arrival…it was ace!

At the weekend we went up to Bendigo Station, an awesome spot about half an hour out of Wanaka where there are old mines and house ruins. The purpose of the trip was so the boys could test out filming with their drone (flying heli type thing that holds a camera) it’s super cool although me and a friend almost had out heads chopped off by it doing a flyby over us, I didn’t want to look and see how close it was because I was under strict instructions as part of being a model that I must not look at the camera EVER. That damn modelling stuff is hard, apparently I won’t be hired again, maybe not Sue either after she pretended to pash me in a ruined house and we started shaking our butts having a dance party while they did a big panorama view shot. Apparently filming is serious, I’m not sure I like my man in work mode! Here is the mega pretty video though and a glimpse of the ridiculously beautiful place I now live.

Vegetable fries

IMG_9978veggie friesDrumroll for skinny, yummy, veggie fries. Easiest recipe ever, just chop and chuck them in the oven. Here is a another little kids recipe I did for Julia at Juniors design blog.

Makes 1 bowl (same size as pictured)
½ butternut squash, sliced into skinny sticks
3-4 parsnips, sliced into skinny sticks
A drizzle of veggie or olive oil
sprinkle salt

Preheat the oven to 190˚C.

Toss the veggies with a drizzle of oil and sprinkle with salt. Bake in the oven for about 20-30 minutes until the fries and golden and delicious.

Crunchy raw sprout salad with thai peanut, ginger and coconut dressing

 

0L9A64310L9A6403It’s a beautiful day here in Wanaka, the sun is shining and I managed to get my ass out of bed at 6am to go to my early boxing class. I love to beat up our padded instructor before breakfast, it makes me feel badass!

I wanted to make a asian style salad today with a kickass creamy ,nutty dressing full of vitamin C, superfoods and other goodies. Something for all you lucky people that are having summer could take to the beach or serve along side a bbq, and my fellow winter pals can also take lakeside on this surprisingly warm day. It turns out Kiwi winters are much warmer than the swiss ones…phew!

The views in Wanaka are absolutely ridiculous and I have not been taking advantage of the crazy scenery for my posts so from now on I will get more creative and take my creations to beautiful locations and give you more food with a view!

Talking of beautiful locations…on Sunday Jase took us on a 4×4 mission to Mace town, an old gold mining town from the 1800’s where they mined for gold in the Arrow river. It has been a ghost town since the 1930’s with just rubble left and a couple of little cottages. The trip there was epic, we had to cross the Arrow river 22 times each way on a 4WD track, it’s a good thing we have a meaty truck, although with all the smashing about with water over the bonnet and over rocks the bumper almost fell off. There were a few poop your pants moments, mainly when we were on a muddy track on the side of a mountain with a death drop into the valley and I was having backseat driver trust issues.

Enough about my adventures…here’s a yummy salad you can take on your own ones!0L9A64180L9A64240L9A64460L9A6474

Serves 4
 
Dressing
1½ cup coconut milk
1 red chilli with seeds
2 tbsp chopped ginger
1 cup roasted unsalted peanuts
5 tbsp chopped  coriander stalks
¼ tsp of turmeric
¼ tsp of curry powder
2 fresh kaffir lime leaf
2 tbsp sesame oil
½ cup of water
salt and pepper
 
Salad
2 cups bean sprouts
2 cups alfalfa sprouts, or any kind of  sprouts you like
1 carrots, shredded or grated
1 cup brussel sprouts or cabbage shredded
½ cup raw quinoa, cooked  or noodles
1 bunch fresh coriander, roughly chopped
 
2 tbsp sesame seeds
1 tbsp pumpkin seeds
 
To make the peanut dressing, put all the ingredients apart from the peanuts in your Vitamix or high speed blender and whizz until smooth. Season and add the peanuts and blend a bit more so the peanuts are still a bit chunky for some crunch.
 
For the salad cook the quinoa as instructed and leave to cool. Toast the seeds in a frying pan on a medium heat until golden. Put all the shredded veggies in a big bowl with the sprouts. To shred either finely slice or grate or if you have a magimix with all the cutting attachments that chops them crazy quickly.
 
Mix everything all together making sure the dressing is over all the salad, season away and serve either on it’s own or alongside some delicious fish or some bbq meat.
 
A cool idea for lunches is to pack it all into a jar with the dressing in the bottom, then all you do is mix it up and give it a shake when your ready to chow down.

photos Jase Hancox Colab Creative0L9A6481