On sunday we did a raw food demonstration at Real Foods in Rusty’s Market!
We love raw, organic locally grown plant foods and showing others how easy it is to make delicious and simple raw meals is really rewarding!
We started with a breakfast dragon fruit smoothie bowl, which is as simple as blending fresh ripe dragon fruit and frozen bananas together, pour into a bowl + top it with some goodies – we used dried coconut, dried mulberries, sliced banana with a sprinkle of edible rose petals! – to make this even more delicious a drop of rose essential oil or a dash or so of rose water and a sprinkle of crushed pistachios would take this to another magical level.
Starting the morning with fruit is a great way to start your day, not only are you hydrated and get lots of beautiful fruit sugars to help your brain function fantastically, eating a meal of fruit at the start of the day helps with digestion (so we have found) – as fruit digests faster than other foods eating it after cooked foods can cause some bloating and digestive problems.
We also made a beautiful creamy basil pesto served with zoddles, this makes a lovely light lunch or dinner, follow the recipe below to make this tasty refreshing meal.
Basil Pesto with Zoodles
1/2 cup of ripe avocado
1/2 cup of packed basil
1/2 cup loosely packed rocket
1/4 cup of fresh lemon juice
1 tablespoon of water
1/2 teaspoon of Murray river salt
1 clove of crushed activated garlic (aprox two teaspoons)
1-2 medium zucchini
1-2 medium cucumber
For garnish, sliced spring onion, sun dried tomato, crushed pistachios.
1. Blend all ingredients except for the zucchini and cucumber in a high speed blender until smooth.
2. Spiralize cucumber and zucchini to make zoodles (make as many zoodles as you wish, depending on how much sauce you like with your zoodles) and stir through pesto sauce, garnish and serve immediately.
Do what you love everyday!
Missy & Netia
Chamomile cashew cheesecake with lavender fudge
¼ cup almonds
½ cup cashews
2-4 medjool dates
1tbsp dried white mulberries
pinch of salt
1 cup cashews – soaked in water for at least 8 hours, rinse well before use (makes about 1 ¼ cup of soaked cashews)
4 tbsp. strong chamomile tea
¼ cup + 2 tablespoons of melted cacao butter
1 tbsp. coconut nectar
1 tbsp. of soaked mulberries
1 vanilla bean scraped
4 medjool dates
3 drops of food grade lemon oil
Juice from dragon fruit, until you get the desired colour, we used about 2 teaspoons
Optional rose petals, and fresh or freeze dried strawberries
1/3cup + 1tbsp. melted cacao butter
1/3 cup powdered cashews
4 tbsp. coconut nectar
pinch of salt
2 – 3 drops food grade lavender oil
This recipe will give you extra fudge you do not need for this recipe, you need to make extra because the blades of a blender are not very good at making small amounts of mixture, this fudge keeps well in the freezer.
1. Process all nuts for the base until powdered, then add the dates and mulberries process until it forms a dough, press firmly into a small spring-form cake tin.
2. Melt all the cacao butter in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
3. For the fudge, powder your cashews in either a food processor or a blender, you may need to stop and scrape the sides of the blender down.
4. Add the rest of the fudge ingredients to the blender and blend until smooth, pour into a lined tin to make a 2 cm thick fudge, place in freezer to set.
5. Once set cut up and place randomly on top of base. Remember you will not need all the fudge to go in this cheesecake, save it for another cake, or enjoy as fudge.
6. Place a sprinkle of edible rose petals and sliced strawberries on top of the fudge – if you would like to.
7. Blend all cheesecake ingredients in a high speed blender until smooth, pour on top of the base and place in freezer to set.
8. Once the cake is set wet the sides of the spring form tin with a hot towel to soften the edges, remove from the tin and garnish with flowers.
Enjoy with your favourite tea,
Next weekend Netia and Missy will be holding a free raw food demonstration at
The Real Food Network in Rusty’s market, Cairns, on Sunday the 29th of May.
Come along to learn how to make quick and simple raw food from seasonal produce.
More information on our ‘Dairy Free Basics’ course coming soon.
Raw Food Interactive Workshops.
Coming June 2016 to Cairns, Australia.
Class facilitators Netia & Missy.
Follow Magic Tree for class schedules and more information.