Halloween Monster Eye Balls

If you celebrate Halloween, or not, these raw, vegan, paleo, gluten-free, pistachio based Monster Eye Balls are a delicious snack! Thanks to our friends at The Source Bulk Foods in Cairns,  we were asked to help out and make a tasty healthy Halloween treat using some of their great bulk dry raw goods, and that will be loved by all and would be shared in Pakmag! You can see the full spread and the two shared recipes here! Or if you live in Cairns you can pick up a free printed copy of the magazine – you can find it at various locations.
Below is the recipe, if you do make it please be sure to let us know what you think & tagged us and #magictreekitchen

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Monster Eye Balls
Halloween Special
Makes 14 eye balls

Ingredients
Eyeballs:
1 cup shelled raw pistachios
2 cups shredded coconut
½ cup almonds
¼ tsp. Murray River pink salt
2 tsp. matcha powder
½ cup dried white mulberries
12 barhee dates
1 tbsp. coconut nectar or agave

White chocolate:
15g melted cacao butter
3 tsp. creamed coconut or tahini

Pink chocolate:
10g melted cacao butter
1tsp beetroot juice or ¼ tsp beetroot powder
2tsp tahini
1tsp coconut nectar or agave

Pupil: you can use either black tahini or cacao nibs for the pupil.

Method:
1. In a food processor, blitz the shredded coconut until fine and powdery. 2. Add the pistachios, almonds, salt and matcha process until fine crumbs form.
3. Add all the dried fruit (mulberries and dates) to the food processor and blitz until a dough forms, once everything Is combined add the coconut nectar and pulse again.
4. Using a tablespoon, spoon 2 tablespoons worth of mixture into your hand, compact the mixture and roll into a ball.
5. With a teaspoon create a circular indentation in the side of your eyeballs, this is where the white chocolate will sit. Once all the eyeballs are rolled and indented, place them in the freezer to harden for around 15 minutes while you prepare the pink and white chocolate.
6. Whisk up your white chocolate ingredients and put in a piping bag, repeat this process with the pink chocolate.
7. Take your eyeballs out of the freezer, pipe the white chocolate into the indentation, this will be the whites of the eyes. The white chocolate should set straight away so you can go ahead with adding the pink chocolate.
8. Pipe the pink chocolate on top for the iris, you can add wiggly pink lines around the iris to make the eye look more blood-shot and creeeeepy.
Now add the cacao nib pupil and enjoy your creepy Halloween monster eyeball creations!

 

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!

 

Dairy-Free Basics

Netia & Missy are excited to be starting raw food workshops in June, there are limited spots available, if you are interested in coming along to our Dairy Free Basics workshop please send us an email so you can book in and don’t miss out (these recipes are for this course only and will not be repeated)
Send us a line ~ magic-tree@hotmail.com

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what do we cover?
In this three hour course Missy and Netia will cover the nutritional benefits of eating raw, organic and seasonal as well as the benefits of probiotic rich foods and enzymes. We will be covering three different dairy free recipes, a basic nut milk, a cultured raw nut cheese and a dreamy raw cheesecake.
what do you get out of the course?
– introduction on the benefits of raw food
– information on soaking times for different nuts, how to activate nuts etc.
– information on the equipment required for raw food
– each student will make their own mini cultured nut cheese and cheesecake to take home
– a beautiful take home recipe booklet, filled with coloured photos of the food made in the course + three bonus raw food recipes not covered in the course
– raw food demonstrations and plenty of samples
who teaches the course?
Missy and Netia will be your class facilitators.
Missy moved from Melbourne to Cairns less than a year ago where she was involved in multiple endevours from running a vegan festival with her husband “We Love Life”, to running a vegan catering company, facilitating multiple raw food workshops and demonstrations, supplying cafes with raw cakes and running a pop up vegan café.
Netia also moved from Melbourne to Cairns a year ago, she has been eating a raw food diet since 2012 and hopes to share some of the knowlege and experimentation she has culminated over the years from working in raw food cafes to health food shops.

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