So in love with mustard

'Spring it on' smoothie made by Lucy aka SmoothieGirl. An effervescent high note wonder. I was so in love with this mustard coloured table. And how beautiful was this day with it's warm silky air?

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.

--
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

--
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

 

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

Sour-pumpkin pancakes

Sourdough pumpkin pancakes

Using the continuation of the injera batter (made with red sourgham flour and a sourdough culture), i added some white maize flour, salt, lots of grated pumpkin and 2 eggs and then fried them in coconut oil. Lately I have been having trouble with sour-pancakes sticking to the pan (the mixture is holding together but the entire bottom surface is sticking), it happened again this morning, but I decided to see what happened if I added eggs and they flipped like a dream. I was so happy!

We had these pancakes with an platter of vegetable ferments, sprouts, greens and sunflower seed sour cream.

Raw kimchi sushi

The 'rice' is made from raw parsnips, sunflower seeds, raw honey and umeboshi plum vinegar
then raw strips of capsicum and zucchini and a sprinkle of calendula petals

--the real genius occured when I remembered my cabbage hijiki burdock squash kimchi.