cakes & desserts

Mary’s lemon semolina cake

28th January 2019

This cake recipe was shared via Kristin, who had received it from our dearest friend Mary. Mary is at the heart of our community, guiding us on this yogic path and as things progress she continues to be a joy-filled light leading the way for us all. I had the privilege of baking this cake with Leela (Mary’s daughter) while visiting Mary and her family in Boulder.

Heartfelt gratitude to Kristin for sharing this recipe with us and thank-you Leela for such an experience of contentment and joy in playful baking together. Such grace!

This cake actually improves with time, this allows the flavours to come together. You can serve it with yoghurt as a simple dessert, or with a cup of kashaya at the end of the meal. It is moist yet light in texture and aromatic with lemon.

Mary’s lemon semolina cake

Preparation  – 10 minutes

Baking time –  30 minutes

Serves 8 – 10

ingredients

½ cup/65g whole wheat flour or coconut flour

1½ tsp baking powder

1 cup/170g fine semolina

¼ + 2 Tbsp/75g raw sugar

½ cup/90g coconut oil

¾ cup/180g plain yoghurt

1 lemon, zest and juice

for the syrup

¼ cup/50g sugar

½ cup water

1 lemon, zest and juice

for garnishing

shredded coconut

icing powder

extra lemon zest

to prepare the cake

Preheat the oven to 180C/350F. Grease an 8-inch round cake pan lightly with ghee or coconut oil. Set aside.

In a medium bowl, combine the flour, baking powder, salt, semolina and sugar, stir to combine – set aside.

In a small pan over low heat slowly melt the coconut oil, remove from heat and stir in the yoghurt, lemon juice and zest. Pour the wet ingredients over the dry ingredients – fold together until well combined.

Using a spatula, scrape the batter into the greased cake pan and smooth or press down the top. Bake for about 30 minutes, until lightly golden, or until a skewer inserted comes out clean.

prepare the syrup

Near the end of the baking time prepare the syrup. Place the sugar and water in a small saucepan and mix well with a wooden spoon.

Bring the syrup up to the boil, add the lemon juice and zest – simmer gently for 1 minute or until the sugar has dissolved. Remove the syrup from the heat, and set aside until the cake is ready.

to finish the cake

Once the cake is cooked, remove it from the oven – set aside to cool.

Use a small, sharp knife to cut the cake down the centre, then 2 parallel lines either side 3 – 4 cm apart, followed by another set of lines at a 45-degree angle, creating a diamond pattern. 

Drizzle the syrup evenly over the cake and sprinkle with shredded coconut and icing sugar. Allow the cake to sit a few hours to allow the flavours to mingle.

Goodness shared by Stacey

Baked and assisted by Leela

Artwork by Kristin

ginger peach muffins (vegan)

24th July 2018

New MOON dip.

“The leaves of the lotus are emergent, meaning that they rise above the water level whereas the leaves of water-lily are found floating on the water surface. Same is true for their respective flowers; lotus flowers are emergent and water-lily flowers are floating.”

Monserrate Pond, Sintra

ginger peach muffins

Makes 12 muffins

Adapted from ‘Good to the Grain’ by Kim Boyce.

‘Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use peaches that are slightly tart and not so ripe that they’ll break apart in the pan. Allow time for the muffins to cool before eating, as the oat flour can be moist when warm’. – Kim Boyce. 

ingredients:

2 Tablespoons chia seeds

½ cup nut milk (almond, rice etc.)

peach topping :

2 medium/310g firm, ripe peaches

1 Tblsp ghee/coconut oil

2 Tblsp brown sugar/maple syrup

1 heaped tsp freshly grated ginger

dry ingredients :

¾ cup/75g oat flour

¾ cup/100g whole wheat flour

¾ cup/100g unbleached white flour

1 Tblsp baking powder

¼ cup/50g light brown fine sugar

½ cup/75g dark brown sugar

¼ tsp fine rock salt

wet ingredients :

¾ cup/185ml nut milk (almond, rice, etc)

 cup/80ml mild-tasting olive/coconut oil

1 Tblsp vanilla essence

2 heaped Tblsp freshly grated ginger

3 Tblsp/35g finely chopped crystallized ginger

preparation :

Preheat the oven to 180C/350F.  Rub a muffin tin with butter or oil.

Whisk the chia seeds and almond milk together in a medium bowl; set aside for at least 10 minutes to thicken.

Grate the ginger, you will need 2 heaped tablespoons plus 1 tsp – divided.

for the peach topping:

Halve the peaches, remove the seeds, cut into quarters and then each quarter into three slices about ¼-inch thick. Set aside.

In a large skillet over medium heat, add the ghee/oil, sugar and 1 heaped teaspoon freshly grated ginger, melt the mixture, stirring to combine.

Cook until the mixture begins to bubble, about 2 minutes.

Add the peaches, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake:

Whisk together the oat flour, whole-wheat flour, unbleached white flour, baking powder, sugars and salt in a mixing bowl.  Set aside.

In a separate mixing bowl, combine the chia mixture, nut milk, olive oil, vanilla essence, grated ginger and finely chopped crystallized ginger.

Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix.

Scoop the batter into 12-muffin cups, using a spoon or an ice-cream scoop, fill only a little bit over halfway, as the batter will rise when the peaches are placed on top.

Toss the peaches to coat them with the pan juices and individually lay one slice of peach over each of the muffins, tucking the second slice partway into the batter. Any extra peaches can be served with the muffins. Spoon the pan juices over the muffins.

Bake until golden for approximately 35 minutes, rotating the pan halfway through.

The muffins are ready when they are golden and the edges of the peaches are caramelized. These muffins are best eaten the day they are made. Serve with a dollop of cream or Greek yoghurt and remaining peaches.

pear & ginger cornmeal cake (vegan)

14th January 2018

Just a few months ago we moved all the Jivana Yoga classes from our living room in the main house to the new ‘Sadvidya Space’ located at the very back of the property.  It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there it is quite a journey, entering through a unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above.

Already something of yourself has softened and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly, scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours.

I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way.  This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared very quickly.  

´The Sadvidya Space´

pear & ginger cornmeal cake

8  servings

The ginger and pear are perfect together and the ginger is subtle enough that it lingers. A very easy dessert for morning or to prepare for a large group.  I like to bake this in a wider baking tray (6.5-inch x 10.5-inch) almost like a slice if using a smaller tray or skillet the cake may need more cooking time.

pear topping :

4 small/370g small firm pears

2 Tblsp butter/ghee/coconut oil (I used butter)

2 Tblsp brown sugar

dry ingredients :

1 cup/135g cornmeal

½ cup/75g whole wheat flour

½ cup/75g unbleached white flour

2 tsp baking powder

½ tsp fine rock salt

1 heaped tsp ginger powder

wet ingredients :

¼ cup soy milk/almond milk

¼ cup olive oil

¾ cup maple syrup (maple syrup can be replaced with ½ cup sugar, increase almond milk to ½ cup instead of ¼)

2 Tblsp finely chopped crystallized ginger (optional)

garnishing:

2 Tblsp brown sugar

½ cup roughly chopped macadamia nuts

preparation :

Preheat the oven to 180C/350F.  Line a baking pan or round 8- to 9- inch cast iron skillet.

for the pear topping: Halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.  In a large skillet add the butter/oil and sugar, place the skillet over a medium heat and melt the mixture, stirring to combine.  Cook until the mixture begins to bubble, about 2 minutes. Add the pears, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake: Whisk together the cornmeal, whole wheat flour, unbleached white flour, baking powder, salt and ginger powder in a mixing bowl.  Set aside.

In a separate mixing bowl, combine the nut milk, olive oil, maple syrup, and if using the finely chopped crystallized ginger.

Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix. Pour into the baking dish or oiled skillet, you may need to spread the batter out with a spatula.

Toss the pears to coat them with the pan juices and individually lay the pear slices decoratively in even rows over the top of the batter, drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.

Bake until golden for approximately 35 minutes or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.

Goodness shared by Stacey

carrot cake – vegan

9th November 2017

 

There are two ways to serve this cake. The first, for a special occasion and serving it with decadent cashew cream, the second, without the cream and giving it a warm earthiness by sprinkling the top of the cake with 2 extra tablespoons sesame seeds and the roughly chopped raw walnuts before baking. Both ways are delicious.

As a general rule, all nuts are heating. In Ayurveda, it is recommended to eat sparingly, especially cashews as they provoke Pitta and because of their thought-provoking qualities can disturb the sleep and meditation.

sesame-seeded carrot cake

Inspired by the much-loved Spice Cake.

The cardamom adds a rich warmth, so it is important to grind your own as the taste is so much more fragrant, fresher and more intense. An easy way to do this is to place ¼ cup of cardamom pods in a high-speed blender or coffee grinder, and roughly grind. Use a strainer to sift the ground pods, discard the shells and grind the bigger chunks again to a finer powder.  

cashew cream :

1 cup/140g cashews, soaked for 4 hours or overnight

¼ cup coconut cream (the cream from the top of a can of coconut milk)

1 Tblsp coconut oil

1 vanilla bean

2 – 4 Tblsp maple syrup

ingredients for the cake :

2 Tblsp sesame seeds – for sprinkling inside the greased pan

½ cup/50g walnuts – for garnishing

2 cups/210g tightly packed grated carrots (approx 2 medium)

dry ingredients :

1 cup/120g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1½ tsp baking soda

½ tsp fine rock salt

1 heaped tsp cardamom powder

2 heaped tsp ground cinnamon powder

wet ingredients :

½ cup/125ml melted coconut oil/mild-tasting olive oil

1 cup/250ml maple syrup (can replace with 1 cup/180g brown sugar & increase almond milk to 1 cup instead of ½ cup)

¼ cup/45g brown or coconut sugar.

½ cup/125ml hulled tahini paste

½ cup/250ml soy/almond milk

1 Tblsp apple cider vinegar

½ cup/80g golden sultanas/raisins

prepare the cashew cream :

For the cream, soak the cashews for at least 4 hours or overnight in cold water. Drain, rinse and place in a high-speed blender. Split the vanilla bean down its length, scrape the seeds into the blender, along with the coconut cream, coconut oil and maple syrup, blend until creamy and smooth. Taste and adjust the amount of maple syrup. Transfer the cream to a bowl, cover and place in the fridge until ready to use.

prepare the cake :

Preheat the oven to 350F/180C.

Spread the walnuts on a baking tray and bake for 10 minutes.  While they are still warm, rub the nuts gently in a towel to remove the skins.  Inevitably there will be some skins that refuse to peel away, but no matter.  Roughly chop, and set aside.

Oil a 9-inch springform pan or a baking dish with oil. Sprinkle the sesame seeds around the sides and bottom of the pan.

Wash the carrots and grate either using a box grater or your food processor (using the smaller grater attachment). Set aside.

In a medium bowl, sift together the dry ingredients –  the flours, baking powder, baking soda, salt, and spices. Whisk to combine.

In another medium bowl, combine the wet ingredients – oil, maple syrup, sugar, tahini, soy/almond milk and vinegar. Whisk until the wet ingredients are emulsified.

Pour the liquid ingredients into the dry, whisking together just until all the dry ingredients are absorbed. The batter will be quite wet.

Stir in the grated carrot and sultanas, fold gently with a spatula to combine.

Pour the batter into the oiled pan and place on a middle rack in the oven. Bake about 50 – 60 minutes, (mine took 60 minutes) or until the cake is springy to the touch and a toothpick comes out clean. If the top looks like it’s getting dark, but the inside needs more time, cover loosely with aluminium foil for the last 10 minutes of baking.

When the cake is completely cool and you are ready to serve. Spread the cashew cream evenly over the top of the cake. Decorate the cake with the toasted walnuts and long strips of carrot peel. To keep the carrot strips from discolouring, toss in a little lemon juice before placing on the cake.

Serve within a few hours of frosting otherwise, it is best to keep the cake refrigerated or to frost only when ready to serve.

raspberry quinoa muffins with an almond crumb (vegan)

30th April 2017

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This garden breathes beautifully of our time here……

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and deeply grateful for the gifts it has given……

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raspberry quinoa muffins with an almond crumb

Makes 10 muffins.

A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light.  The maple syrup can be replaced with ½ cup brown sugar; you will need to increase almond milk to ½ cup instead of ¼.  

I made my own muffin liners by tearing up  12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin beforehand the liners behave nicely.

If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.

for the quinoa:

¼ cup/50g quinoa

½ cup/125ml water

for the almond crumb:

cup/30g flaked almonds

2 Tblsp brown sugar/coconut sugar

2 Tblsp maple syrup

for the cake:

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

¾ cup/185ml maple syrup

¼ cup + 2 tablespoons/90ml mild-tasting olive oil/melted coconut oil

¼ cup/60ml almond milk

1 Tblsp vanilla extract

zest of 1 lemon

¼ tsp fine rock salt

150g frozen/fresh raspberries

to cook the quinoa:

Rinse and drain the quinoa.  Place in a small pot, add ½ cup water and salt.  Bring to a boil over high heat; reduce heat to medium – do not cover as this eliminates any impurities.  Simmer for 15 – 20 minutes until the water has evaporated.  Turn off the heat; cover and let sit for 10 minutes before fluffing up with a fork.  Measure out approximately 1 cup/130g cooked quinoa, set aside.

Preheat the oven to 180C/350F.  Fill a muffin tray with 10 liners.

prepare the almond crumb:

In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine and set aside.

to prepare the cake:

In a large bowl, whisk together the flour and baking powder; set aside.  In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, lemon zest, salt and the cooked quinoa. Make a well in the centre of the flour mixture then pour in the wet, and using a rubber spatula, stir until well combined.  Fold in the raspberries – be careful not to over-mix.

Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop.  Spoon a teaspoon of the almond crumb on top of each muffin and bake for 30 – 35 minutes. Take the muffins out of the tin and place them on a wire rack to cool. Serve with a generous dollop of Greek yoghurt.

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Goodness shared by Stacey

kaseri bath – sweet upma

12th February 2017

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Satyam, sivam and sundaram.

Truth, sacredness, and beauty are three most important characteristics seen through the universe. They come from the Eternal Truth and are contained in everything to a greater or lesser extent. Happiness takes shelter under their protection.  Violence can utterly spoil them.  When we intentionally violate these qualities we violate Truth. It is, therefore, our duty to preserve and maintain them.

~ The sacred Tradition of Yoga – Dr Shankaranarayana Jois

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A recipe shared by our teacher last year as part of The Jivana Yoga Programme, we are fortunate to be graced with their presence here in Portugal.  Their presence in our home and lives leaves a profound effect on our daily existence and our practices become that little bit more concrete and established on this yogic path.

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Kaseri Bath – Sweet Upma

Serves 8 – 10 small servings

Kaseri Bath is especially recommended for Yoga practitioners.  It calms the mind and keeps it fresh.  It may be used by all constitutions.  Kaseri Bath can be served as part of the main meal and it is especially recommended to be served with Upma or Idli.  Best served warm, it is the Indian tradition to start with the sweet first.  Depending on the type of sugar used, the taste and colour may vary. Instead of bananas, apple or pineapple can be used.

ingredients :

1½ cups/350ml warm water

1 pinch saffron – approximately 15 threads

6 cardamom pods  – ¼ tsp ground

3 medium-sized bananas – approximately 200g chopped

10 pieces raw cashew nuts

10 pieces raw almonds

1 cup/165g semolina

½ cup/125ml ghee – liquid

¼ cup/35g raisins/sultanas

¼ tsp fine rock salt

1 cup/205g light brown sugar 

preparation :

Measure out the 1½ cups water and place the saffron threads to steep for 15 minutes, while preparing the rest of the ingredients.

Peel & cut the bananas into 1 cm pieces.  Cut the almonds into 3 pieces and the cashew nuts into 2 pieces.

Remove the hard shell from the cardamom, and place the small black seeds in a mortar and pestle, grind into a fine powder.  Set aside.

Over a medium heat, pour the ghee into a medium-sized skillet/bandalei, add almonds, cashews and semolina.  Stir continuously for approximately 10 minutes, or until the cashews have turned golden-brown in colour.

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Pour in the saffron water, add the raisins, chopped banana and salt. Stir continuously for approximately 3 minutes.  Add the sugar, after about 30 seconds of stirring the Kaseri Bath will become considerably softer and liquid in consistency, and then will thicken slightly again. 

This process will take approximately  2-3 minutes, of continually stirring; or until the sugar has dissolved.  While stirring, once you feel the Kaseri Bath is thicker in consistency and starts to slide away from the pan – it is ready.  Turn off the heat, stir in the cardamom powder, mixing well. 

Allow the Kaseri Bath to rest for a minute and for the flavours to deepen.  Serve warm.

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Goodness shared by Stacey

almond quinoa & chocolate bars (vegan)

21st September 2016

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Cool softened air, full mOOn swell, falling leaves, savouring the light….

almond mandela - 1 (2)almond mandela - 1 (3) almond mandela - 1 (2)

These have been a decadent treat around here.  Loved by all.  Perfect when you need something more than a dried date or fig for a sweet after a meal.  Based on this recipe from Green Kitchen Stories – a wonderful video is included showing you just how easy they are to make.  I altered the recipe slightly, adding ¼ cup hot water to the dates when mashing them. Even though the dates I used were soft, the hot water helped in the overall consistency. Instead of pumpkin seeds, I used extra almonds and toasted them to make them snappy and to bring out their flavour. I prefer using just almonds, as their qualities are less heating than most other nuts and seeds.  You could use a carob topping instead of the chocolate, by melting down carob buttons or using this glaze.

almond butter quinoa chocolate bars - 1 (1)

almond quinoa & chocolate bars

Makes 16 squares/32 bites sized squares.

ingredients:

½ cup/55 g whole almonds

200g soft Medjool dates – approximately 11 dates

2 Tbsp coconut oil

¼ cup/60ml hot water

1 cup/240g home-made almond butter

1 cup/30g puffed quinoa

for the chocolate topping:

100g dark chocolate (55%)

3 Tblsp dried unsweetened coconut

preparation:

Preheat the oven to 350F/180C.

roast the almonds:

Place the whole almonds on a tray and toast for approximately 8 minutes.  Allow to cool, roughly chop and set aside.

make the almond slices:

Line a 7 x 7 – inch baking tray with baking paper, leaving 2 inches around the edges – set aside.

Remove the seeds from the dates and measure out 200 grams – set aside.

Melt the coconut oil in a medium saucepan over low heat, remove from heat and add the dates. Pour in the hot water, allow to sit for five minutes to soften, then proceed to mash with a fork until smooth.

Mix in the almond butter – combine well until it all comes together.

Add the puffed quinoa, roasted almonds, incorporating everything evenly.

Using your hands or the back of a large spoon, press the mixture very tightly into the lined dish, until completely even and flat. Use the edges of the baking paper, to fold over and run your finger along the edges to create level sides and corners – set aside.

melt the chocolate topping:

Melt the chocolate in a double boiler over barely simmering water.

Remove from heat, then using a spatula, spread the chocolate evenly over the slice. Sprinkle with half the shredded coconut, leaving the other half to sprinkle on later.

Place in the freezer for at least four hours, until cold and firm.

Using a sharp knife, cut into bite-sized squares or rectangular bars. Store in an airtight container in the freezer. The bars will keep for a month.

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Goodness shared by Stacey

blackberry – acai popsicle (vegan)

2nd September 2016

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A gorgeous coloured blackberry sorbet in celebration with the season, with the added benefits of acai – a recipe for the Holmes Place magazine; an ongoing concept of ‘superfoods ‘ throughout the year.

‘Acai is a rich, deep purple fruit which is similar in shape to a grape and has a mild chocolate berry sweetness. These berries grow in huge clusters near the tops of palm trees, which grow in the Amazon rain forests. Each Acai berry contains just 10% fruit and pulp and a large seed, which has no benefits, so harvesting this fruit is laborious since the tree has no branches and each cluster of berries needs to be cut and brought down manually in order to preserve the fruit and pulp.  Within the nutritional pulp and skin, Acai berries are packed with antioxidants, amino acids, fibre, essential fatty acids, vitamins and minerals. It helps to increase your antioxidant levels, boosts your energy levels, supports your immune system and helps to promote a healthy digestive system.’

There are three basic ways to add acai to a recipe: acai powder, acai juice and acai frozen smoothie packs. Here, I choose to use the powder which is more widely available and which has been freeze-dried instantly to preserve the active components and is not overly processed. The powder can be added to smoothies, juices, home-made ice creams, sprinkled over your morning porridge or added into raw treats.

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~home~

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Blackberry-Acai Popsicle

Makes 9 small popsicles

If you don’t have blackberries, try a different berry variety, blueberries, raspberries or even strawberries.  For a creamier sorbet, replace the apple juice with coconut cream by refrigerating a tin of coconut milk, & scooping out the white thick cream on top.   If you don’t have access to acai powder, it can be easily omitted. 

ingredients:

3 cups fresh blackberries, washed

2 medium ripe frozen bananas

½ cup unsweetened apple juice or fruit juice of choice

2 teaspoon acai powder

2 Tablespoon natural sweetener of choice (coconut sugar, maple syrup or honey)

preparation:

Wash the berries and place in a high-speed blender or food processor, along with the peeled frozen bananas, apple juice, & acai powder.  Blend until smooth and creamy, stopping if you need to push the fruit down with a rubber spatula.  Taste, and add sweetener, if required.  Blend again to incorporate the sweet.

Spoon or pour into your popsicle holders, & freeze until firm or enjoy as is, for an instant treat.  When ready, pull the popsicle out of their moulds by running them under some warm water. 

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References – https://www.victoriahealth.com/editorial/facts-and-myths-about-acai-berry

Goodness shared by Stacey

mango passionfruit sorbet (vegan)

6th August 2016

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I photographed this before I left for our holiday. We travelled for almost 2 days and a bit, arriving in a bit of a daze – a haze. Finally, with our feet on earthly ground and toes in the sand.  The jet lag is HUGE but worth every moment of breathing in all these scents and sounds which are so familiar.  The early, early mornings are my most favourite, most alive, sitting out on the deck, watching the sky change its colour from black to blue to pink to orange – so brightly. And with it all, along comes the eerie call of the curlew, followed by a kookaburra and then the screech and squawk of the white-crested cockatoos.  Australia is a beautiful country.

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Glorious days, white sands & soft, glowing, clear skies.

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mango passionfruit sorbet

Serves 6

This is incredibly quick & easy, with a remarkable end result of a golden-coloured smooth, refreshing sorbet for these hot Summer days or as a light evening treat to end a meal.

ingredients :

650g/3 heaped cups fresh ripe mango (2 large mangos)

6 – 8 passionfruit

2 Tblsp mild-tasting honey/maple syrup (optional)

preparation:

Peel & chop the mango flesh into large chunks and place in a bowl.  Run your hand over the seed to remove as much of the mango pulp and juice as possible.  Place the pulp and the honey into a blender or food processor and blend until smooth and creamy.   Set aside.

In a medium jug, half the passionfruit and scoop out the pulp.  Pour the mango puree into the jug and stir to combine with a spoon.

Transfer the mixture to an ice-cream maker and churn for about 25 – 30 minutes, or to the manufacturer’s instructions, until frozen.  The sorbet will be soft.  Transfer to a container, cover and freeze for at least 3 hours or until completely frozen.

When ready to serve, allow to soften outside for 15 minutes before scooping into bowls.  Garnish with leaves of fresh lemon verbena and bright, edible flowers.

If you don’t have an ice-cream maker, freeze the cut mango until solid.  Place in a blender with the honey and blend until smooth.  Stir in the passionfruit pulp and place in the freezer until it just starts to harden around the edges.  Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.

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Goodness shared by Stacey

rhubarb raspberry rye crumble

28th April 2016

rhubarb raspberry rye crumble

I love how the Rhubarb plant emerges out of nowhere, uncurling from the ground into huge umbrella-like leaves and vibrant stalks that are a welcome sight in a garden when it is in the in-between season stage.

A few tips when harvesting rhubarb :

Rhubarb is mostly harvested in Spring and early summer.  The stalks are crisp and tastier earlier on; as the season progresses stalks become woody and tough.

I recommend not to harvest any stalks during the first years growing season, to allow your plants to become established.  By the second year harvest for a week or two, and by the third year you can harvest for an 8 – 10 week season.  To keep the plant strong, pick a few stalks at a time, as you need them, and pick when they are 12 to 18 inches long, always leaving at least 2 stalks per plant to ensure continued production.

To harvest, tug each stalk downwards with a gentle twist at the base of the stalk rather than cutting it.  Be sure to compost or discard the leaves as they are poisonous and should never be eaten.

rhubarb leafrhubarbrhubarb stems

In Ayurvedic Medicine, rhubarb is often given to children and the elderly in combination with ginger root for stomach troubles of all kinds. It has astringent properties which tone the gut and helps remove waste while the anti-inflammatory and anti-bacterial qualities help in healing an inflamed intestine.

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rhubarb raspberry rye crumble

Recipe from Tara O´brady – Seven Spoons

Serves 8 – 10

`There does appear to be a lot of sugar; both raspberry & rhubarb are sour, and the amount of sugar keeps it all in balance´.  The original recipe uses tapioca flour; I found better results with corn flour.  I have also made this using half the rhubarb and replacing with apple, the results were also delicious.  By far the best fruit crumble I have made to date and has become a favourite.  As requested by certain family members I increased the streusel topping.  Nothing beats the rich, heady scent of baking raspberries that will fill your kitchen.

streusel topping :

¾ cup (172g) unsalted butter, softened

¾ cup (150g) light brown sugar

¾ tsp fine-grain rock salt

1 ½ cup (165g) old-fashioned rolled oats

¾ cup (97g)all-purpose flour

½ cup (75g) rye flour

¼ cup plus 2 Tblsp flaked almonds (45g)

¾ tsp cardamom powder

filling :

900g rhubarb, trimmed and cut into 1 cm pieces

565g raspberries, fresh or frozen

juice from ½ lemon

¾ cup(150g) light brown sugar

¼ cup(25g) corn flour/tapioca flour

¼ tsp fine-grain rock salt

1 vanilla bean

Preheat oven to 190 C/375 F.  Grease a  13 x 6 – inch baking dish with butter.

to make the topping :

In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until fluffy, about 3 minutes.  Scrape down the sides of the bowl and turn the speed to low.  Sprinkle in the oats, flours, almonds, and cardamom; let the machine run until the ingredients are incorporated and the mixture starts to gather into a rough streusel, 3 to 5 minutes, scraping down the bowl as needed.  Keep in a cool spot or covered in the fridge while you organise the filling.

A few times I made this the streusel topping became quite doughy rather than flakey when mixing; it wasn´t a problem as once it sits in the fridge for a bit it is easy to break up with the fingers and crumble over the top.

to make the filling :

In a large bowl, combine the rhubarb, raspberries, lemon juice, sugar, corn flour, and salt.  Split the vanilla bean down its length, scrape the seeds into the bowl, and then add the pod as well.  Fold everything until the cornflour disappears.

rhubarb filling

Tip the fruit into the prepared baking dish, including any collected juices.  With clean hands, crumble the streusel over the filling, in haphazard and uneven heaps.

Place the dish on the prepared baking sheet and bake until the juices are gurgling with large bubbles and the topping is golden brown, 50 minutes or thereabouts.

Cool on a rack for 30 minutes before considering eating.  Serve warm or cold, with vanilla ice cream or thick yoghurt.

rhubarb

Goodness shared from Stacey

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