Tart

Tonights dinner tart made in my new 'loose base tart tin'
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1 parsnip
two handfuls of pepitas
a spring onion
spoon of coconut oil
pink salt
blended in mortar and pestle
press crust into tin and refrigerate
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6-8 sun dried tomatoes soaked for an hour
a handful of really raw cashews with skins
dash of olive oil
smashed together into a pesto in the mortar
add 1/2 avocado and mix until creamy
fill the crust with this filling
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top with freshly shelled peas and asparagus spears marinated in olive oil and s pinch of salt for half an hour
and some of Paul's homegrown and homegrown pickled zucchini's

Duhulling

Smashing the hulls off chickpeas in mortar and pestle, for a new tempeh adventure. These small brown chickpeas came from sn Eithopian bakery in Footscray.

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

Late night kraut

I decided not to go to Fermentation Friday this week because I really needed to do the overflowing stacks of dishes and my homework before getting up early to go to school. But funnily enough just before bed, overtired and needing to dream, I found myself slicing cabbage for a late night kraut. I salted it, covered with a plate and weighed it down with my mortar and pestle. I'll pack it into a jar when I wake before I run off to learn things. Fermenting on Friday now seems to have taken on automatic function. It will be interesting to see if I prepare anything else in my sleep.
How good are these cabbage spirals?