Recipes from The Source Bulk Foods Demonstration

On Saturday The Source Bulk Foods Cairns had a celebration for being open in Cairns for one year! Happy first birthday!! Magic Tree did a demonstration in the morning, I was surprised how many people were there to watch! Thank you to everyone who made it! It was lovely to have you there! I hope you all enjoyed a slice of cake!!

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As Netia is still overseas enjoying durian, it was just me (Missy) who did the demonstration, I showed how easy it is to make your own Almond Milk, and created two recipes using the milk – Raw Caramel Salted Chocolate Cake and a delicious Sun Source, you can find the recipes below! If you make any of these recipes please let us know how you go, we would love to see some photos and get some feedback!

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Happy un-cooking.

xx

Magic Tree

ALMOND MILK.
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Ingredients~
1/2 cup of raw Almonds
Water for soaking
2 cups of Water
*

Method~
1. Soak the almonds in water overnight -if you live in a cool climate on the bench covered is fine, if you live in a warm climate like we do (Cairns, Australia) you are going to want to pop the nuts in the fridge!
2. Rinse the almonds, put them in a high-speed blender with the water, blend until the almonds become meal.
3. Use a nut milk bag, or a muslin cloth over a sieve to strain the fibre from the liquid, use the milk to make the recipes below or put in a glass bottle and enjoy chilled later on.

The milk is best drank within three days.
Feel free to double or triple the recipe if you like, but I find if I make too much and don’t drink it within three days it doesn’t taste very nice and it is a waste.
Compost the almond fibre, or dry it out in the dehydrator (or oven at low temperature) then using a food processor blend until you have a fine almond meal, use in making the base of a raw cake, ‘bliss’ balls or pretty much whatever you use store brought almond meal for.
*Add a small pinch of salt or two pitted dates to the milk before blending if you wish.

RAW CARAMEL SALTED CHOCOLATE CAKE.

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Base Ingredients~
1 cup raw Cashews (150g)
½ cup raw Almonds (90g)
¼ teaspoon Murray River Salt
6 Medjool Dates (pits removed)

Caramel Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
50g melted raw Cacao Butter
¼ teaspoon Murray River Salt

Salted Chocolate Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
¼ cup raw Cacao powder (0.025g)
80g melted raw Cacao Butter
½ teaspoon Murray River Salt
+ more salt for garnish

Method~
1. Process the nuts with the salt until they become a fine powder, then add the dates, process until well combined, press the mixture firmly into a small spring form cake tin, press the base around the side of the tin if you want to.
2. Melt the cacao butter for the Caramel in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
3. Blend all the Caramel ingredients together in a high-speed blender until creamy and smooth, spread the Caramel intop of the base.
4. Melt the cacao butter for the Salted Chocolate in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
5. Blend all the Salted Chocolate ingredients together in a high-speed blender until creamy and smooth, spread on top of the Caramel, as a garnish* lightly sprinkle the cake with Murray River Salt, place in the fridge or freezer to set, this cake will last a week in a sealed container in the fridge, unless you eat it all before then of course, or a month in a sealed container in the freezer, but who are we kidding its not going to be left in there that long because its too good not to eat!
*Additional ways to garnish are with raw locally-grown Macadamia nuts roughly broken / with a small sprinkle of raw Cacao Nibs, or with fresh edible flowers for a pop of colour.

SUN SOURCE.

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Ingredients~
1 cup Fresh Home-Made Almond Milk (or water)
1 cup  Fresh Tomatoes (2 medium tomatoes)
70g Sundried Tomatoes
2 teaspoons Fresh Garlic
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
Garnish with Fresh + Dried Herbs & Cherry Tomatoes.

Method~
1.Blend all the ingredients together until a thick sauce is formed
2. Serve this sauce on top/mixed with zucchini or pumpkin noodles, herbs and sliced cherry tomatoes and any other raw vegetables you wish.
Eat immediately! Enjoy!
This sauce is also perfect to use when making raw pizza!

 

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The Source Bulk Foods Cairns ~ Demonstration

The Source Bulk Foods Cairns is having a little birthday celebration!
We are excited to share with you that Magic Tree will be holding a raw food demonstration 9.30am – 10.30am July 9th 2016!
Missy will show you step by step how to create a couple of different delicious raw plant-based recipes, using some of the fantastic dry bulk goods The Source has to offer ~this divine Salted Chocolate & Caramel Cake is a recipe you don’t want to miss out on! It’s creamy, rich and melts in your mouth, after one small slice you should be satisfied! This is because raw plant food is so nutrient dense your body shouldn’t be craving more empty calories as it can do after having a slice or two of cooked cake (this is what happens for me anyway) ❤
YES! There will be samples + print outs of this delightful dairy-free dessert so you can grab the ingredients from The Source & head home and make a whole cake to enjoy yourself!!…though sharing is certainly recommended!

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Woohoo it is celebration time!!!! Happy Birthday Cairns Source Store ❤

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This cake is not only delicious it is Raw. Vegan. Gluten-free. Paleo. Dairy-free. Refined Sugar-free. and is in no way lacking flavour! Chocolate & Caramel are a nothing less than a match made in heaven! But that is really something you need to decide for yourself!

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If you live in Cairns and are free on Saturday pop in! There will be lucky door prizes and lots of bulk foods to get excited about! It’s just awesome to be doing a demonstration at The Source and I cannot wait to share a slice of cake with you!

Coconut Love

Why we choose coconut milk over cow’s milk.

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Choosing to consume dairy-free milk is a compassionate lifestyle choice.

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Coconut milk has lauric acid which is the same fatty acid in human breast milk, it contains high vitamin b’s, iron, magnesium, calcium, phosphorus, vitamin c, vitamin e, good source of protein 1.4g of protein per 100ml, lowers blood pressure and cholesterol, the list goes on.

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Some noticeable health benefits from drinking dairy free milk is clearer skin, lower auto immune issues, higher alkalinity, cancer prevention, weight loss and reducing exposure to antibiotics and hormones.

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Some environmental factors that influenced our love of coconut milk, we find our coconuts wild or purchase them from people who also pick them locally and wild, they are richly diverse, supporting local, organic and fair. Cow’s milk on the other hand equates to a lot of environmental damage, from deforestation and polluting water to high greenhouse gases.

Making your own fresh coconut is pure magic!
Try it yourself, find some locally grown fresh coconuts if possible, then it is as simple as blending mature coconut flesh with water, straining through a nut-milk bag, or cheese-cloth and enjoy ❤

Tea Cake

Chamomile cashew cheesecake with lavender fudge

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Base Ingredients
¼ cup almonds
½ cup cashews
2-4 medjool dates
1tbsp dried white mulberries
pinch of salt

Cheesecake Ingredients
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

Fudge Ingredients
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.

Method
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,

Magic Tree

Netia &Missy