Once you get over the fear of opening the coconut, this guilt free very rich dessert is really quick and easy. It is important to soak the cashew nuts for a minimum of 4 hours before using.

Opening the coconut, by the way, is very very easy. Have a look here, if you need a little help: http://www.youtube.com/watch?v=THEdI_gSNQ4

Ingredients

• 1 Thai coconut
• ½ cup maple syrup
• ½ vanilla pod
• ½ orange, rind only
• ¾ cup raw cashew nuts, coaked
• ½ cup raw cacao nibs
• 2 tbsp cacao powder

Method

Soak the cashew nuts in plenty of clean water for at least 4 hours before using. Make sure to drain before using.

Make an opening in the coconut with a big knife, be careful to reserve the milk. Next force the coconut into two and scoop out the soft meat. Put all the coconut meat and about ¾ cup of the milk into a high speed blender. (if there is any remaining coconut milk, chill and drink with a pretty straw!)

Scrape out the vanilla seeds, grate the rind of the orange, if using, and add this to the coconut together with the remaining ingredients. Now blend at a high speed for about 2 minutes.

Divide the mousse between 6 small serving dishes, chill for at least 30 minutes before serving.

Ingredients

• 2 cups whole wheat flour
• 2 tsp baking powder
• 2 large organic eggs
• rind of one organic lemon
• 6 dried apricots, diced
• 3 large dried figs, diced
• ½ cup raw almonds, roughly chopped
• ½ cup raw pecans, roughly chopped
• ½ tsp salt
• ¼ cup honey
• ¼ cup maple syrup

Method

Preheat your oven to 350F and line a baking sheet with parchment paper.

To make the dough, I like to use an electric mixer to cream together the flour, honey, syrup, salt, baking powder, lemon rind and eggs. 

Next add the chopped dried fruits and nuts, mix really well before transferring the mixture to a lightly floured surface. The dough will be a little sticky.

Divide the dough into two equal sized pieces, using your hands roll each piece into a log, about 10 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 30 minutes, or until firm to the touch.

Remove from the oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board (not the one you use for cutting onions and garlic!) and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.

Return the slices to the baking sheet and bake for 10 minutes, turn slices over, and bake another 10 minutes or until dry.

Remove from oven and let cool.

Serve with a cup of your favorite tea or, on a warm summer day, a glass of chilled sweet wine. 

Ingredients

• 1 lb. potatoes, diced
• 1 lb. asparagus, tough stems cut off
• filo pastry, defrosted
• ¼ cup butter , melted
• ½ cup parmesan cheese
• 3 large eggs
• ⅓ cup extra virgin olive oil
• ½ tsp nutmeg, freshly grated
• 1 tbsp fresh thyme

Method

Make sure that you have removed the filo pastry from the freezer at least 2 hour before you need it.

Boil the peeled and diced potatoes in unsalted water for about 15 minutes or until done. 

Steam the asparagus for about 3 minutes until just tender, set aside.

Whilst the potatoes are boiling preheat your oven to 350 F and figure out which dish you wish to make the tart in. It has to be big enough to fit all the asparagus in one layer - I like to use a rectangular one just because that looks pretty. Then line the dish with a layer of the thin pieces of pastry, brush the pastry very lightly with the melted butter and add another layer. Keep going until you have about 5 layers. Let a little dough hang over the sides of your dish. Cover the dish with a damp (clean) kitchen towel to prevent the dough from drying out and set aside.

At this point your potatoes should be ready, drain them and transfer to a mixer, Kitchen Aid type of thing (if you do not have a mixer, use either a hand-mixer or a wooden spoon and a little elbow-grease). Add the olive oil, parmesan cheese, salt, pepper and nutmeg and mix well. Then, with the mixer running add the eggs one at a time. The fluffier your can get the mixture, the better.

Fill the pie pan with the potato and egg mixture, fold in the sides of filo pastry that you've left hanging over the sides and tuck them in gently. Next scatter the fresh thyme before placing the asparagus on top of the filling, brush lightly with olive oil and bake for about 30 minutes.

The truth is though that some saturated fats are good for us. in fact they are necessary for our bodies in order to function optimally. Healthy sources include organic butter or ghee (in moderation), eggs (remember the yolk), and avocado.

Butter is a rich source of vitamin A, which is needed for a number of functions, including the immune system. It is also a good source of fat-soluble vitamins E, K, and D. 

The quite foreign sounding word ghee is in fact simply clarified butter. It originates from India where it has been hailed as a healing food in the Indian medicine, Ayurveda. It is believed to help stimulate the healthy flow of fluids throughout the body and it is considered an important rejuvenative tonic for the mind, the brain, and the nervous system.

When butter is clarified, its milk solids are removed. This is done simply by melting the desired amount of butter in a small casserole over medium heat (I usually use 4 sticks of butter), then stirring and removing any scum that might form and rise to the surface. Then, when left to cool down slightly, the milk solids will fall to the bottom of the pan and the pure fat can be poured into a container with a tight fitting lid. The milk solids are discarded.

Ghee does not go rancid and can be kept on the kitchen counter for up to 3 months (maybe longer, I have not tried). Because the milk solids are removed, it doesn't burn when heated, which makes it a perfect fat for cooking at high temperatures.

• 1 small onion, sliced
• 1 medium sized parsnip, diced
• 4 medium sized carrots, diced
• 2 tbsp extra virgin olive oil
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• ¾ cup red lentils, rinsed
• 6 cups vegetable or chicken stock, (homemade is preferable)

Method

Heat the oil in a large saucepan and saute the onion, diced carrots, parsnip, with a sprinkle of salt over medium heat until the onions are translucent. Add the spices and lentils and stir to combine.

Turn the heat up to high and pour in the stock, bring to a boil and lower the heat. Cover and let the soup simmer for around 15 minutes.

Using a stick-blender or normal blender, blend the soup until very smooth.

Serve with a little more olive oil or maybe a sprinkle of parmesan cheese.

Ingredients

• 2 cups oat flour
• ¾ cup whole wheat flour, (if sensitive to gluten use another 3/4 cup oat flour)
• 2 tsp baking powder
• ½ tsp sea salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground all spice
• ¼ tsp nutmeg
• 1 cup maple syrup
• 4 large eggs
• ½ cup extra virgin olive oil
• ½ cup coconut oil, melted
• 4 cups carrots, grated
• ¾ cup raisins
• ¾ cup walnuts, quartered and toasted

Method

Set your oven to 350F and prepare the cake pan you will be using. I like to make this cake in a round 10" pan. Line it with baking parchment or oil it with olive oil or coconut butter.

In a large bowl mix together all the dry ingredients except walnuts and raisins.

In another bowl whisk together the eggs, olive oil and melted coconut butter, then add to the dry mixture and stir until just combined. Next add the carrots and walnuts, mix and transfer to the prepared pan.

Bake for about 60 minutes or until cooked through.

I do not think this cake needs any frosting, do you?

Ingredients

• 1 large banana
• 1 small handful raw almonds
• 1 cup fresh pineapple
• ½ tsp. sea salt
• ½ tsp. vanilla extract, (optional)
• 1 cup ice cubes
• ½ cup water

Method

Combine all ingredients in a high speed blender and blend until very smooth.

Yields about 6 cups

Ingredients

• 3 cups rolled oats
• ¾ cup pecan halves, chopped
• ¾ cup almonds, chopped
• ¾ cup walnuts, chopped
• ½ cup sun flower seeds, chopped
• ½ cup pumpkin seeds, chopped
• ⅓ cup brown rice syrup
• ¼ cup maple syrup
• ½ tsp salt, (optional)
• ½ cup raisins, (optional)

Method

Preheat the oven to 220F and line a large baking sheet with parchment paper.

Next combine the two syrups in a small casserole, stir over medium heat until well combined, then add the salt if using and set aside.

In a large bowl mix all the remaining ingredients, pour the syrup on top and mix really well, I find that this is easiest to do when using my hands.

Transfer the mixture to the prepared baking sheet and bake until crisp. At just 220F this will take about 2 1/2 hours. Do not be tempted to raise the temperature as that will burn the raisins and the nuts instead of drying them.

Turn the oven off and leave the granola to cool in the oven. Then transfer to a airtight container. The granola will keep for at least 2 weeks.

Yields 2 cups

Ingredients

• 1 cup dried apricot, cut into 1/2" strips
• ½ cup dried cherries
• ¼ cup apple cider vinegar
• 1 organic lemon
• ¼ cup maple syrup
• ½ cup water
• 1 cinnamon quill
• 1 tsp paprica
• 1 bay leave
• 1 sprig of thyme, (optional)
• a pinch of cayenne pepper

Method

Mix the dried fruits in a small casserole, add the vinegar and bring to a light simmer.

Next add the remaining ingredients, bring to a boil and cook for just 10 minutes stirring frequently.

Transfer to a pickling jar and cover tightly. Leave to let the flavors infuse for a few days before enjoying.

We always keep a piece of horseradish in the freezer and grate it directly from the frozen piece as and when needed. This way 1 root easily lasts us 3-4 months.

Ingredients

• 3 large beets, peeled and diced
• 2 medium sized parsnips, peeled and diced
• 1 medium sized fennel bulb, diced
• 1 medium sized leek, cut into 1/2" rounds
• 4 cloves garlic, finely chopped
• 1 tablespoon freshly grated ginger
• 3 bay leaves
• few sprigs of thyme (optional)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ¼ cup balsamic vinegar
• ½ cup unsweetened cranberry juice
• 6 cups water or vegetable stock
• maple syrup to taste
• salt and pepper to taste
• freshly grated horseradish

Method

Using a nice large casserole, start, by dry roasting the coriander and cumin seeds until they start releasing their flavors. Then add the vinegar and let it reduce until almost gone before adding the chopped garlic. Now add the remaining liquid ingredients together with a sprinkle of salt and pepper. Bring to a boil and add all the diced vegetables. 

Cover the saucepan, reduce the heat to low and let simmer for 25 minutes or until the vegetables are tender.

When ready to serve check if the soup needs a little more salt and, if necessary a little maple syrup - go easy, you do not want this too sweet, I guess about 1 teaspoon. 

Serve with freshly grated horseradish.