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
Monster Eye Balls
Makes 14 eye balls
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
15g melted cacao butter
3 tsp. creamed coconut or tahini
10g melted cacao butter
1tsp beetroot juice or ¼ tsp beetroot powder
1tsp coconut nectar or agave
Pupil: you can use either black tahini or cacao nibs for the pupil.
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!
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!
Woohoo it is celebration time!!!! Happy Birthday Cairns Source Store ❤
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!
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!
We are super excited to let you know the date for our next workshop!
Sunday 14th August ❤
Netia is overseas enjoying The King of Fruits ~ Durian along with other incredible raw delights – for five weeks, once she is back we will be holding another dairy-free basics workshop as we have had a lot of interest in us repeating this workshop, Yiiiipeeee! It is going to be a little different this time, depending on what delicious fruits and vegetables are in season in August!
Students of this course will receive a beautiful mini recipe book, learn about the benefits of including more raw plant foods into your diet & best of all you get to make your own take-home cultured nut cheese and mini dairy-free cheesecake (flavours will be different to our last course as we like using seasonal – local – organic fruits & vegies). We have six places available, if your keen book in quick so you don’t miss out! Send us an email ~ email@example.com
Last weekend we had a our first workshop! Dairy-free Basics.
We showed our students how exciting it is to create magical tastiness with raw plant foods! From a beautiful fresh coconut milk which was made into a delicious salted caramel frappe, next it was onto a creamy cashew cheesecake ~ Dragon Fruit Dream Cheesecake, with activated almonds and Alice Springs Barhee dates in the base, then a delicious layer of chocolate cashew cream, passionfruit dragon fruit fuchsia coloured cashew cream then topped with a fantastic passionfruit white chocolate later it was onto making a Macadamia Dragon fruit Chèvre ~ cultured nut cheese, mixed with fresh garlic, rosemary and shallots, layered with a dragon fruit cranberry jam & topped with broken pistachio nuts.
Our students received a kind 10% off voucher to spend on organic plant goods at The Source Bulk Foods Cairns ! We love that The Source Bulk Foods is plastic bag free! buying only what you need or buying in bulk is a smart way to save money!
If you are lucky enough to have The Source Bulk Foods in your neighbourhood go check the store out!
Our students received a beautiful recipe book, to inspire making more raw plant foods at home! Including the three recipes shown in the workshop this lovely coloured recipe book has original recipes for a tangy Zingy Lemon Ginger Slice, a Pumpkin Sundried Tomato Pasta using the dairy-free nut whey from the cultured cheese and a fantastic Mushroom Teriyaki Sushi recipe using freshly grated coconut as the ‘rice’!!
For a snack our students enjoyed a beautiful element inspired cheese platter Macadamia Dragonfruit Chèvre (Earth), soft Blue Cheese with blue green algae and bamboo ash (Water) and a mokey spicy Barbecue Cheddar (Fire).
Macadamia Dragonfruit Chèvre ❤
Thanks to all the lovelies who came along willing to learn new un-cooking skills! It was a pleasure to meet and work with you all! We are excited to see you recreate our recipes!
“Let food be thy medicine and medicine be thy food.” – Hippocrates
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 ~ firstname.lastname@example.org
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.
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.