Chocolate milkshake with coconut milk and cacao

chocolate milkshake
chocolate milkshake

Oh bonjour chocolate milkshake that’s really delicious, healthy and feeds you and a friend.

Makes just over 1 Mason jar but it’s really filling so 4 kids or 2 adults

 2 bananas
¼ cup cacao
splash of vanilla essence
¼ desiccated coconut
4-6 dates depending on size and sweetness, make sure you take the pips out
1 ¼ cups coconut milk
1 tsp coconut nectar, honey, maple syrup….if you like it sweeter

Whizz it all up together in a high speed blender until totally smooth!

And if you want to be jazzy and do the coconut around the top of the glass…melt some honey on a plate, turn the jar upside down and roll in the runny honey and then do the same on a plate of desiccated coconut and it should all stick.

Photos Jase Hancox, Colab Creative

Sundried tomato, veggie lasagne with rosemary cashew cream cheese

Veggie lasangna with cashew cheese

Last week I managed to persuade my whole house to participate in a detox week…well 5 days because some of us had parties at the weekend and none of us have the will power to arrive at a party and dance away with a soda in hand. So we gave up sugar, coffee, dairy, all grains/legumes, alcohol and any non grass fed animals. It all seems to be going well apart from the coffee heads and Jase got pissed because all he wanted was bacon. I made this vegetable lasagne one night because I haven’t done much experimenting with cashew cheese and I was keen to find out what the hype was about and whether I was going to turn my nose up…I am a big fan of le fromage you see. Well it was actually really good and when smeared all over a lasagne it did trick you into thinking you were eating a cheesy béchamel.

The detox week went pretty well until on Friday night I got a little overexcited about partying with my buddy Anna because Jase was out of town. I decided it would be a super idea to skateboard to town in a floor length kimono, handbag on my arm, hmmm this is already sounding quite ridiculous and I didn’t even mention that my penny board is bright pink. It didn’t take long for the first injury…you see town is downhill so you get some speed up and then you out of control, so I slowed myself down by grabbing onto a rose bush….what a clever dick! That was the first bloody incident. Then we went to a Mexican party at Anna’s friends, drank margaritas, ate tacos and had a swell time. Then hey, next good idea, lets skate home. Skating uphill went ok, then we got to our road which is unfortunately for me a natural bowl. So before I knew it I had decided to bomb the hill from the top, kimono flowing in the wind a bit like a super hero cape, it was awesome I was going really fast but then the speed wobbles hit. I had one of those slow motion moments when your like hmmm this is going to end with my face on the pavement. So smash, I tarmac planted at about 30 k/ph, I think head first because I still have a giant egg on my head, and grazes all down the side of body, and a lovely one on my forehead too. So lesson learnt….don’t drink margaritas and skate, and also, get better at skating! Anyway Jase now thinks I am a badass with all the tough stickers all over my body so I’m feeling pretty cool.

all4

Veggie lasagna with cashew cheeseCashew cheese

1 cup cashews (soaked for 2-4 hours)
1 tbsp lemon juice
1 tbsp and ½ tsp nutritional yeast
2 slices of a shallot (roughly a tsp chopped)
¼ cup water
sea salt (needs quite a few big pinches) pepper and dried rosemary or any other herbs you fancy

Tomato sauce

1 shallot finely sliced
2 big garlic cloves sliced
1 sprig of rosemary with the leaves taken off
2-3 tbsp olive oil
4 medium tomatoes roughly chopped
½ cup sundried tomatoes
1 tbsp apple cider vinegar
handful of basil leaves

Vegetables

4 small courgettes, sliced thinly lengthways
1 red pepper cut into about 3 big pieces around the core
2 big handfuls of spinach
 

First soak the cashews for 2-4 hours in cold water.

If using actual dried sundried tomatoes soak them too in boiling water for about an hour.

You can get started on the courgettes by slicing them lengthways into thin strips and grilling them, I used the bbq but a griddle pan on a high heat or the oven will do fine too. Drizzle them in a little olive oil and grill until they are soft and have some charred lines. Do the same with the red pepper.

Wilt the spinach in a big frying pan with a little olive oil and some seasoning and set aside.

For the tomato sauce, on a medium heat fry the shallot and rosemary until soft, then add the sliced garlic followed by the chopped tomatoes. Cook until the tomatoes have softened and some start to fall apart. Blend with the sundried tomatoes, basil, apple cider vinegar until smooth…oh and add some seasoning.

Now you can start assembling the lasagne. Spoon a bit of the tomato sauce on the bottom of your dish and spread it evenly. Then layer over the courgette, a teeny bit more tomato sauce, the wilted spinach and grilled sliced peppers. Finish with the remaining tomato sauce, a sprinkle of extra sundried tomatoes and some dried rosemary.

Heat it up in the oven at 180˚C for about 30 minutes until hot

While it’s in the oven you can make the cashew cheese. Drain the cashews and give them a rinse with cold water then put all the ingredients in a food processor, they normally have a smaller bowl bit for when you are doing small quantities. Pulse away until it goes really smooth, mine took ages so I just left it going for a few minutes so don’t panic it will get smooth eventually.

Check it for seasoning, it does need quite a lot of salt and you can keep adding more dried herbs and yeast to make it taste cheesier. If you wan’t it runnier just add a splash more water etc.

When the lasagne is hot, spoon over the cashew cheese layer and serve away for totally fake cheesy goodness!

Photos Jase Hancox, Colab Creative

 

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