Time for another pie

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crust
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biodynamic almonds
walnuts
dates
salt
lots of ground Ginger
cinnamon
lemon juice
tablespoon coconut butter
almond meal
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300g frozen blueberries crushed and mixed with 5-6 spoons of chia seed and left to soak just in the juice of the fruit. I added a little water after a while. The chia acts like a coagulant and gooey ally, and the berry juice helps soften the chia.
Moniter how much liquid is added so that it holds together nicely without being too gooey and so that it is gooey enough. Haha. Add some chopped green apple

Epic yet humble

In between performing, as a joker, jester, clown at woodford folk festival and sleeping I worked away on a raw cheesecake creation. I hitched into town for ingredients and soaked and ground everything in the mortar and pestle in Tash's kitchen. It took days, and there was a point when almost on the line of ready but it needed berries. It needed fresh fruity squish and so I hitched into town again especially to acquire the special finishing touch of raspberries and put in the fridge for the final setting. After performing and partying I arrived home at 2am to indulge in the pure delight of my raspberry cheesecake, it was so good, so what I needed on so many levels. And up to that point the complete highlight of my week.
Not only was it delicious but I could also feel it revitalizing my vital energy. Thankyou universe for this cake. I devoured so much of it and then the sensible and sharing part of me (luckily) stepped in and saved many tiny slices for all the wonderful people around me to try and delight in.
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crust
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pecans
dates
lime juice
salt
raw cacao powder
carob powder
few spoons of coconut water
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cream
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really raw cashews soaked 24 hours and then skins peeled off
ground in mortar and pestle with
lime juice, fresh vanilla seeds, salt
and 1/3 cup coconut butter
flesh from 1 and 1/2 young Thai coconuts
and 1/2 cup coconut water
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lush topping
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1 heaped tsp agar agar boiled in a cup of water for 5 minutes
450g of frozen raspberries (half mixed in and squished into agar solution andthen some whole on top)

I have never seen something quite like this!

 The ante has been definately upped. I think its time to take food as art to new heights. 

Have a look at  GOLUBKA

and this post

Building Block Cakes on Sasha's Birthday 

Found this super special tart in the freezer

I made this a couple of weeks ago but haven't foundan ocassion to eat it. It felt too special to eat alone. I cut it in half and took some over to Phoebe's house. I'm sure sure how well the agar jelly will defrost.
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almond apricot agar jelly topped with fresh cherries on a pepita, cashew and date crust

High level incredible recipe from The Raw Chef

Chocolate raspberry cake with Ginger chocolate mousse by Raw Chef Russel James. Yep wow.

Heidi's raw mango cheesecake

I helped out at the last class in Heidi's Conscious Nutrition series - raw vegan deserts. My job was to plate up a million slices of raw vegan mango cheesecake with fresh strawberries, raw chocolate avocado mousse and fresh mango lime sauce. I had 18 plates balancing on makeshift kitchen benches. It was fun, I enjoyed it, the desert was delicious. And the best thing, well one super amazing thing was Heidi gave me the demo cheesecake she made in the class while I was out the back preparing. I think a tea party is in order! An early birthday celebration and whatever else we would like to celebrate...come eat cake!

Binary kiwi pie

1. Almond pulp leftover from making almond milk, 4-5 medjool dates, spoon of coconut oil, little lemon juice, pink salt and ground ginger.
2. Handful of brazil nuts, a frozen banan, two handfuls of dried coconut flakes, spoon of coconut oil, cinnamon, pimento and Ginger
3. Slices of kiwi fruit, cut length ways to reveal their circuitry insides.
Refrigerate to set the coconut oil, I lined a Tupperware container with a piece of plastic cut from a bag, you could use baking paper or a nice tart tin.

Raw magic carrot cake dedicated to the Permablitz'ers

Three layers of situational invention. I made a pie cake pudding slice thing this morning to take to Lex's permablitz today. It was a two hour culinary journey, in that way that things take on their own sense of time when you start cooking before you have woken up fully. On rising I began dreaming up this creation. Investigating, experimenting and getting feedback from the pie and from other humans inhabiting the kitchen, just like the conversation dancing or any other method of communication. I kept thinking about the magical consistancy powers of coconut oil but didn't have any so looked for other ways of making.
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base
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a cup of almonds (fresh, raw, from farmers market)
5 or 6 medjool dates
a few spoons of thick chia gel (black chia seed soaked in water, but not too much)
ground Ginger
pinch of salt
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carrot layer
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a cup or so, maybe it was two cups, of tiny baby Dutch carrots (grown on the peninsula) blended in food processor or grated
1/2 white chia seed ground in mortar and pestle and soaked in a little water so becomes thick gel
a few handfuls of golden raisins chopped
lemon juice
1/2 coconut flakes
ground Ginger, cinnamon, pimento
a couple of pistachios
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cream layer
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1/2 cup soaked almonds with skins removed
1/2 a mango and 1/2 a passionfruit (the other halves got eaten as breakfast while I worked away on the cake)
a banana
spoon of lucuma powder

I forgot to take a photo at the end. It looked quite beautiful covered in the greens and pinks of broken pistachio nut pieces (raw, from farmers market), a few juicy golden raisins and three fleshy white flowers from my lemon tree.
I froze it for a few hours but it had quite a soft consistancy. It was really lovely to share with so many people that I didn't know, food being first introduction is a very delicious one. It was a very inspiring event to be apart of, and find ways to contribute to. Harray for growing vegetables, gardening, soil, air, water, love, community and permaculture being such an expansive wholistic idea that is so much more than tilling soil, but nutrition love health and connection on all levels. And as Lex said just on dark 'all people are plants and all plants are animals.'

Dinner after the hot mineral soaking and drive home through the forest

First course
An Electrolyte Drink
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A bottle of sparkling mineral water
juice of a lemon and a lime
spoon of dulse flakes
fresh mint
some prunes
spoon of coconut oil
few spoons of coconut cream
blended

Second Course
Zucchini noodles with fresh tomato sauce and cashew shiitake cream
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Zucchinis negotiated via the mechanism of a spiraliser
Beautifully red Roma tomatoes chopped with rosmary
Delightful red capsicum with parsley
- Creme
handful of soaked organic raw cashews
olive oil
tsp of miso
salt
water
3 organic dried shiitake mushrooms
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Noodle layered with tomatoes, tomatoes, caps and creme with pieces of dried shiitake on top and a sprinkle of dulse.

Third Course
Raw mango lime cheecake

- crust
Activated brazil nuts
3 medjool dates
lime juice
salt
handful of fresh walnuts
spoon of coconut oil
- creme
raw organic cashews soaked 24 hours
3 fresh mangoes
lime juice
1/4 coconut cream
4 spoons of coconut oil
2 medjool dates
a few spoons of lucuma powder
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topped with slices of mango

Raw pecan datetree cake

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Cream

1 cup of raw cashews (soaked for 3 hours) ground in mortar and pestle until creamy

1/2 a banana

1-2 tbs coconut oil

lemon juice

pink salt

amazing fresh local honey

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The Crust

2 cups of Pecans (australian, chemical free)

2 and 1/2 medjool dates
squeeze of blood orange juice

small handful of whole cacao beans, smashed in mortar and pestle
2 tbs desiccated coconut

1 and 1/2 tbs Coconut oil

himalayan salt

cinnamon
2 tbs of sunflower seeds, ground

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Karl made the date palm out of strips of fresh banana

A cheezecake outing

Walking past the Green Gourmet in Newtown I remembered Tessa telling me they had raw cheesecake. I popped my head in and was amazed by the choices, so many! I went for a chocolate mint swirl number. It was pretty incredible, an amazing texture definately resembling a real cream cheesy cheesecake. A little on the rich side (for me) and I didn't quite get the mint flavouring but very delicious and inspiring, and I really enjoyed it. All the ingredients were listed too which I love.
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Base: Pecans, dates, coconut, cacao nibs, cacao butter

Filling: Cashews, almond mylk, agave, lemon juice, mint oil, coconut oil, lecithin, cacao powder, Celtic salt. 

Sunshine Wonder Love Pie

Today we made a raw tangelo coconut cheesecake. It was a spur of the moment adventure which we enjoyed at room temperature without setting.
While Marlo and I were drinking our smoothies and wondering what to have for lunch I realised that I probably had enough ingredients to make some kind of raw cheesecake pie thing. Marlo confirmed my idea with great enthusiasm and we immediately launched into a jam session of musical cake making. It felt like the moment and the day really needed cake. It was a wonderful experience to make and a super wonderful experience to EAT! We sat out in the amazing early spring sunshine, teaspoons in hand, and ate almost the whole thing. Every ingredient worked beautifully together, the love and the sunshine permeating all the gaps between flavours. I called my friend Lex to see if he wanted to eat the last piece of our magical wonder pie, and he liked it so much it popped up on his Living Food blog.

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cream filling
Young coconut meat
fresh tangelo flesh
chia seeds

the crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.

(more pictures and process below)

 High Hats

a polyphony of brazil nuts, raisins, tangelo and coconut.

Mid tones

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Cream filling
Young coconut meat from the Thai drinking coconut we used in our green smoothie
a few pieces of fresh tangelo
chia seeds to thicken
the filling had a slightly tart flavour beautifully offset by the sweetness of raisins in the pie crust

 

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The crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.