CEREMONIAL CACAO
Serves 4-6
• 420g cacao paste (the higher-grade the better)
• 1.5 litres of water or any herbal tea, warmed
• 100g healthy fat source (fresh nuts/ seeds, coconut milk, nut butter)
• Pinch of salt
• 2 tsp vanilla extract
• 75g dates
• 4 tbsp maple syrup
1│Use a sturdy chef's knife flke the cacao paste or chop it into small enough pieces to fit in a blender. Warm the water to about 60C/140F.
2│In a blender, add the pieces/flakes of the cacao paste, and just enough warmed water or tea to cover all the ingredients. Blend well, until the cacao paste is smooth and well incorported.
3│The add your choice of healthy fat source, dates and maple syrup and the rest of the warmed water or tea. Blend again, adjust the sweetness as required.
4│Serve with a pinch of cayenne pepper if desired.
BORSCHT
Serves 4-6
• 250g beetroot
• 150g purple carrots
• 150g cauliflower
• 1 small apple
• 100 g celery
• 40g red onion
• 1 garli clove
• 1 lemon
• 500ml water
• 1 tsp salt
• 70g coconut cream
• 1 gherkin
• 4tbsp tamari
• 250g ice cubes (if you want if served cold)
1│Blitz all the soup ingredients in a high-speed blender until smooth.
2│Serve with a swirl of sour cream and sprigs of dill.
3│Eat at room temperature or warmed.
UPSIDE-DOWN CHESTNUT AND PINE PIE
Serves 12
For the topping:
• 200g boiled chestnuts, roughly chopped
• 30g pine nuts
• 30g soaked raisins, drained
For the caramelised chestnuts:
• 100g boiled chestnuts, roughly chopped
• 80g coconut sugar
• 30g pine nuts
• 2 tbsp coconut oil
• 4 tbsp water
For the wet ingredients:
• 280ml almond milk
• 240ml maple syrup
• 110g coconut sugar
• 100ml olive oil
• 1 stalk of rosemary, leaves only
• 1 1/2 tbsp apple cider vinegar
• Zest of 2 oranges
• 1/2 tsp salt
For the dry ingredients:
• 230g gluten-free flour
• 40g chestnut flour
• 30g almong flour
• 100g boiled chestnuts
• 30g raisins
• 30g pine nuts
• 2 tsp baking powder
To decorate:
• Pine nuts
• Sprigs of fresh rosemary
1│Preheat the oven to 180C/350F/ Gas 4. First, make the topping. Spread the chopped chestnuts over the base of a 25m round cake tin.
2│Add the pine nuts and soaked raisins and set aside.
3│Place all the caramel chestnut ingredients in a small saucepan. Bring to a boil over a medium-low heat, let it cook for approximately 10 minutes, then remove from the heat when the sugar has dissolved. Pour the caramel over the topping.
4│Add all the dry pie ingredients to a large mixing bowl and combine. Blend all the wet pie ingredients in a high-speed blender until smooth, then add to the bowl with the dry ingredients.
5│Combine toghether with a whish until the mixture is smooth.
6│Pour the misture into the cake tin, making sure you cover the caramel mixture evenly. Bake for one hour, then remove form the oven and cool.
7│Flip the cake over so that the topping is visible. Decorate with pine nuts an sprigs of rosemary.
WILD MUSHROOMS ON TOAST
Serves 2
• 2 tbsp of sunflower oil
• 2 small shallots, finely chopped
• 50g of Shiitake mushrooms, sliced
• 50g wild chanterelles, shredded if large
• 140g kale, stalks removed
• 2 tbsp cubed red pepper
• 1/2 tsp of salt
• Pinch of pepper
1│Heat the oil in a frying pan over a medium heat then add the shallots and garlic and sauté until the shallots become translucent. Add the three kind of mushrooms and cook for 2-3 minutes until soft.
2│Add the wine and water. After 30 seconds, add the kale, sweetcorn, red pepper, salt and pepper and toss.
3│Serve on top of one or two slices of toasted buckwheat bread and garnish with microgreens and fresh coriander.
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