SUCH DIFFERENT Eats © GLEN FARMER + TARA BLISS 2014

Transcription

SUCH DIFFERENT Eats
1
© GLEN FARMER + TARA BLISS 2014
WELCOME
TO
Such
DIFF
ERENT
Eats
SUCH DIFFERENT Eats
2
Today is a
happy day.
You are here, scrolling these pages, which means
that not only are you interested in preparing whole,
nutrient-dense, super-yum food at home, but that a
man I love and care about (and cheer on!) has created
something just for you. And this makes me smile.
My husband has made his sojourn into the world of creative sharing and self-publishing, and the small role I play
in this eBook is simply to thank you for investing in yourself, and to honour Glen’s talent. I am so very (very)
proud of him.
I have known since first tasting a meal that Glen lovingly prepared for me that he was gifted with food – more
than any other chef I’d met. Let it be known that this fella is certainly not one to throw a few ingredients in the
pan in the name of convenience and laziness. Oh no. A true lover of food – of texture, flavour, balance – Glen is
impeccable with his attention to detail, even at home.
And to be honest, this, shall we say, obsession of his is the very reason this book exists.
After posting photos of his home-made delights on my instagram feed for months upon months, my followers,
tired after salivating over their smart phones, grew impatient.
‘When’s @farmerglen making a cookbook?!’
‘Can we have the recipe?’
‘Is he going to open a restaurant?’
We decided to deliver on the first two requests, and I can’t even begin to express how grateful I am that we live in
a time where a talented and devoted chef needn’t wait until he’s set up a brick and mortar 50 seater restaurant
before sharing his gifts with the world.
My heart is full in knowing that the two of us can join forces in our own special way, in the hope of inspiring you
to take better care of yourself and your families, without having to sacrifice on the Yum Factor.
Enjoy the process of creating these meals; this is not a book on fast food, or convenient food, or Get it done quick
food. It’s a book about igniting a love affair with what you stock your fridge and pantries with. It’s about being
present with the process of respecting your ingredients, and appreciating the way the flavours make you feel.
With Bliss,
Tara x
SUCH DIFFERENT Eats
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A couple of
years ago,
leading into our wedding, my then-fiance did what
many soon-to-be-wives do - she decided she wanted
to look her absolute best on our wedding day.
And after much research on her part, meat, dairy,
sugar, flour and for the most part, cooking, were cut
out of her diet. In came quinoa, chia seeds, coconut
oil, nuts, spirulina and vegetables.
At the time, I was leading a small hotel kitchen in Mt Buller and Tara ran front of house. While I was curing duck,
portioning Wagyu beef and braising pork belly, Tara would come into the kitchen and make her chia puddings and
green smoothies (most of the time leaving the kitchen crew to clean up her mess!).
My relief at having one less staff member to cook for gradually turned into curiosity, and I began taking more of
an interest in what she was doing, and what she was doing it with.
Her search for recipes using nothing but real, health focused, sustainable foods inevitably led to the discovery of
countless articles relating to the health benefits of these foods; both for us and for the planet.
The I Want To Look My Best For My Wedding diet quickly became a way of life, and I was drawn into it. I wanted to
eat healthy too. The more I ate healthy, the harder it became to eat processed, artificial rubbish. Nowadays, if I
eat a piece of white bread or a biscuit, I immediately ask myself ‘Why did I just do that? What possible benefit of
any description could that have had for me?’
These are all questions I never even thought to explore before, but one thing’s for sure: you can’t unlearn what
you learn, and good food taught me how to feel great.
As a food obsessed chef, cooking at home has never been about throwing food onto a plate. I want every meal to
be amazing. It doesn’t always work out perfectly, but the intent is always, always there, and that’s what makes it
special to me.
Tara’s spiritual practice is meditation. Mine is cooking. (And surfing. And snowboarding, Oh, and golf too.)
What you’ll find on the following pages are some of the recipes that make the cut in our home.
Eat it up,
Glen
Side note: Tara and I are not purists; I still eat meat (at restaurants) and I still eat cheese and organic
butter. Sometimes. And Tara occasionally eats seafood. But for the most part, we now eat an organic,
plant and whole food based diet.
SUCH DIFFERENT Eats
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TABLE
OF CONTENTS
6 PLANNING & PREPARATION
7 A FEW NOTES BEFORE WE DIVE IN...
»»
»»
»»
»»
»»
9 Bits & Pieces
»»
»»
»»
»»
»»
»»
»»
»»
»»
»»
CONFIT GARLIC
PESTO
BABAGANOUSH
HOMMUS
HARISSA
HONEY, SPELT, GRAIN & SEED BREAD
DUKKAH
RAW SEED CRACKERS
ALMOND MILK & MEAL
NUT BUTTERS
36 Sweet
37 UNCOOKED DESSERTS ARE
AWESOME...
»» RAW CHOCOLATE
»» DOUBLE CHOC JAFFA CAKE
»» BANANA & WHITE CHOC ICE CREAM
CAKE WITH COCONUT YOGHURT &
RAW FIG CHOCOLATE
»» BLUEBERRY, VANILLA & MAPLE
TART WITH PEACH, PASSIONFRUIT &
BANANA SALAD
»» STRAWBERRIES & CREAM
»» RAW SNICKERS
»» RAW MINT SLICE WITH RAW
CHOCOLATE SORBET
»» SPICED FIG & BITTER CHOCOLATE
TART WITH STRAWBERRY ICECREAM
»» PEAR & SOUR CHERRY CRUMBLE
WITH MAPLE CINNAMON ICECREAM
15 Fermented Things
»»
»»
»»
»»
REJUVELAC
CASHEW CHEESE
DOSA
COCONUT YOGHURT
19 Savoury
»» EGGPLANT CANNELLONI WITH
HERBED
»» CHEESE, PESTO & BABAGANOUSH
»» TOMATO & PESTO SALAD
»» BEET CARPACCIO
»» MIDDLE EASTERN PUMPKIN SALAD
»» WITH COCONUT YOGHURT LABNEH
»» NICOISE SALAD
»» SPICED BABY CARROTS WITH HONEY,
»» HARISSA & QUINOA
»» DAIKON UDON SALAD WITH MISO,
ENOKI AND SESAME
»» BEETROOT WITH HERB POLENTA
»» & CORN PUREE
»» BUCKWHEAT & ROAST PUMPKIN
RISOTTO
»» WITH ROCKET, PEAR & CASHEW
SUCH DIFFERENT Eats
CHEESE
PESTO ZUCHETTI
SWEET POTATO & SPELT GNOCCHI
WITH SPRING GREENS
RAW PAD THAI
POTATO, ROSEMARY, ASPARAGUS
& OLIVE SPELT PIZZA W GARLIC
CASHEW CHEESE
49 IF YOU LOVED SUCH
DIFFERENT EATS...
50 ABOUT US
51 HUGE THANK YOU’S
5
PLANNING
& PREPARATION
Many of these recipes will require a little forward planning, which could be anything from
soaking, fermenting, activating or sprouting.
When kitchen-inspiration strikes, this is the perfect time to start preparing: get those nuts and seeds soaking,
make your bread dough and allow it to prove, throw that almond pulp in the dehydrator. Doing this takes the
stress out of putting the final meal together, and once you get in a routine of always having foods in your kitchen
at different stages of preparation, you’ll experience the opposite of overwhelm. For us, soaking and blending and
activating... it’s all part of our daily routine that takes only a few minutes.
A lot of people fall down trying to put on an awesome dinner at home, not because they don’t have the skill to
cook, but because they put themselves in a situation where too many critical things are going on at the same
time. The result is that everything suffers and nothing turns out how it was planned.
Mise en Place is a mantra in commercial kitchens everywhere: ‘everything in place’. Chefs don’t take chances
they don’t need to. Allow yourself a little more time to get it right. Only save the last minute things for the last
minute, and you’ll find that meal time will unfold with ease, rather than frantic energy.
SUCH DIFFERENT Eats
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A FEW NOTES BEFORE
WE DIVE IN...
WAT E R
This book was never meant to be about me preaching to you what you should and
shouldn’t eat. As I’ve already stated, I’m not a purist. I am lucky enough, however, to live
in a part of Australia where organic produce is both abundant and affordable. Wherever
possible (which is 95% of the time), we choose organic.
SALT:
Quite a few of these recipes feature
water as an ingredient, whether it be
for soaking nuts or simply to thin a
dressing. We always use filtered water.
In our house, we use
Maldon Sea Salt, simply
because I love it. You only
have to look at the perfect
little pyramids it forms to
know that it’s special. We
also use a little celtic Sea
Salt to season water when
required. Table salt? No,
just no. Don’t go there,
ever.
Nuts & Seeds:
We activate all the seeds and nuts we use.
If you look into the benefits of activating
nuts and seeds I don’t doubt you’ll get on
board too (if you aren’t already). It’s as
simple as soaking your seeds/nuts in water
(filtered of course), for 4 hours or more,
and dehydrating at 45c until completely
dried. When we make raw desserts and
cheese, we buy cashew pieces, rather than
the whole nuts. They are generally much
cheaper ($5 - $10 per kilo) and are much
easier to blend. After activating, soak for a
minimum of 4 hours before attempting to
blend. 12 hours is ideal.
Season and taste your
food as you go. A lot of
the food you eat and love
in restaurants tastes so
good because it’s seasoned
perfectly. Salt is there
to enhance flavours, not
to make food taste salty.
There is a fine line between
not enough and too much,
so taste everything.
AND ALSO... EACH RECIPE SERVES FOUR.
SUCH DIFFERENT Eats
7
You are more than welcome to
share photos of your own recreations
of the meals in the book,
however, we ask you not to reveal
the recipe without permission.
Also, go ahead and share these
photos, but not without linking to
Such Different Skies and/or
tagging us in your photos
(@tara_bliss + @farmerglen).
We believe in good food.
And good karma.
Please share the love, with love.
SUCH DIFFERENT Eats
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&
s
Bit
s
e
c
e
Pi
SUCH DIFFERENT Eats
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PESTO
This is quite a wet variation of pesto, best used as
a dressing. For a firmer, thicker product, cut the
Olive Oil back to ¼ cup.
Ingredients
»» Basil - 2 firmly packed cups fresh
»» Lemon - Juice of 1
»» Confit Garlic - 4 cloves, or 2 cloves fresh
»» Nutritional Yeast - ⅓ cup
»» Olive Oil - ½ cup
»» Sunflower Seeds - ⅓ cup
»» Salt & Pepper
CONFIT GARLIC
This is awesome to have around the house. Confit
garlic is rich, smooth and sweet-tasting, and the oil
is great for dressing just about anything!
Ingredients
»» Peeled Garlic Cloves - as much as you want
»» Olive Oil - enough to cover garlic
Method
In a blender or food processor, puree basil, lemon
juice, garlic and olive oil until smooth.
Add yeast, seeds, salt and pepper and pulse
together.
Method
Put garlic into a small saucepan set on lowest heat
and add enough olive oil to JUST cover.
Leave to slowly cook for 2 hours, until garlic is
golden brown and tender. Store garlic and oil
together in the fridge for up to a month.
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Ingredients
»» Chickpeas - 1 cup, soaked overnight in filtered
water
»» Peanuts - ½ cup
»» Cumin Seeds - 1 ½ teaspoon, roasted and ground
»» Confit Garlic - 6 cloves (or 3 cloves raw garlic)
»» Olive Oil - ⅓ cup
»» Oregano - ⅓ cup fresh, cut finely
»» Salt & Pepper - to taste
»» *Water - ½ cup, reserved from the cooking of
chickpeas.
HOMMUS
Method
Cook soaked chickpeas in filtered water until tender.
*DO NOT SALT THE WATER* Strain chickpeas,
reserving some of the cooking water. *If your end
product is thicker than you’d like, you’ll use this water to
thin it out* Put all ingredients except oregano and water
into a food processor and blitz until smooth. Add water
if required. Stir through oregano. Adjust seasoning to
taste.
I use peanuts in place of tahini for this recipe.
Using the oil from your confit garlic makes a richer
tasting product. If you have no confit garlic at hand,
substitute with 3 cloves fresh garlic instead. This is
great as is, or can be touched up with a variety of
different flavours (dried tomato, chilli and basil, roast
capsicum, etc).
BABAGANOUSH
As with hommus, I use
peanuts in place of tahini in
this recipe.
HARISSA
Ingredients
»» Eggplant - 1 large
»» Peanuts - ½ cup
»» Cumin Seeds - 1
tablespoon
»» Confit Garlic - 6 cloves (or 3
cloves chopped raw garlic)
»» Olive oil - ¼ cup
»» Coconut Oil - 2 tablespoon, to fry eggplant
»» Oregano - ¼ cup, cut finely
Method
Cut skin from eggplant and discard. Dice flesh into 2cm x 2cm pieces.
In a large fry pan, saute eggplant in coconut oil. When almost cooked,
add cumin seeds and garlic. Cook until cumin becomes aromatic
and garlic is browned. Put all ingredients except oregano into a food
processor and blitz until smooth. Stir through finely cut oregano.
Adjust seasoning to taste.
SUCH DIFFERENT Eats
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Ingredients
»» Red Capsicum - 4, roasted
and peeled
»» Tomato - 2
»» Garlic Cloves - 4
»» Chilli - 2 to 4, depending on
your heat tolerance
»» Cumin Seeds - 1 tablespoon,
roasted
»» Carraway Seeds - 2
tablespoons, roasted
»» Olive Oil - ¼ cup
»» Apple Cider Vinegar - 2
tablespoons
»» Salt - 1 teaspoon
Method
Blend all ingredients in your
blender or food processor until
smooth.
HONEY, SPELT, GRAIN & SEED BREAD
Humidity in the oven while cooking will result in
crustier bread. Spray in a fine mist of water using a
spray bottle every 10 minutes until bread is cooked.
Add yeast/ honey to the dry ingredients, along with the
rest of the water. Knead together to form a smooth
dough. Leave dough in the large bowl and cover with a
plastic bag/clingwrap.
Ingredients
»» Dried Yeast - 1 tablespoon
»» Honey - 2 Tablespoons
»» Water - 1 ½ cups, warm
»» Whole Spelt Flour - 4 cups
»» Oats - ¼ cup
»» Pepitas - ¼ cup
»» Linseed - ¼ cup
»» Sesame Seed - ¼ cup
»» Sunflower Seed - ¼ cup
»» Quinoa Flakes - ¼ cup
»» Salt - 1 ½ teaspoons
»» Olive Oil - ¼ cup
Let dough sit at room temperature until doubled in
size, about 30 mins in a warm place. Knead dough back
to its original size, re-cover, allow to double. Knead
back to original size again, then roll out into a sausage
shape. Using your hands, start with both together in
the middle and work towards the edges.
Heat your oven to 210 degrees C.
When you have your desired shape, sprinkle more
seeds on the bench and roll dough in these to coat.
Place onto a baking tray lined with baking paper. Cover
again and allow to double.
Method
In a large bowl, mix olive oil with all dry ingredients.
In a separate small container, combine honey, yeast
and ¼ of the water and let sit until yeast forms bubbles
on the surface.
SUCH DIFFERENT Eats
Cook for 35 mins at 210 degrees C. When finished,
remove bread from tray and allow to cool on a cake
rack/ spare shelf from your oven. Cool completely
before slicing.
12
DUKKAH
This middle eastern spice blend is awesome to have
around and very easy to make. It adds a great depth
to roasted anything. Hazel nuts can be replaced with
just about any other nut, the taste will change but will
be amazing regardless. Dukkah, stored in a jar in the
cupboard, will last for months.
RAW SEED CRACKERS
Ingredients
»» Linseed (flax) - 1 cup
»» Chia Seeds - ¾ cup
»» Water - 3 cups
»» Honey - 3 tablespoons
»» Sunflower Seeds - ½ cup
»» Sesame Seeds - ½ cup
»» Cumin Seeds - 1 teaspoon
»» Fennel Seeds - ½ teaspoon
»» Salt - ½ teaspoon
Ingredients
»» Cumin Seeds - 1 ½ tablespoons
»» Coriander (Cilantro) Seeds - 1 ½ tablespoons
»» Sesame Seeds - 3 tablespoons
»» Sea Salt - 1 tablespoon
»» Hazelnuts - 3 tablespoons
Method
Seperately roast spices, nuts and seeds.
In a food processor, pulse all ingredients together.
Leave mixture slightly coarse.
Method
Soak chia and linseeds in water until water is absorbed.
Add remaining ingredients and mix well. Spread evenly
(about 3mm thick) onto your dehydrator shelves lined
with baking paper. Dehydrate at 45 degrees C for
8 hours. Remove from dehydrator, cut crackers to
desired size and shape.
Put crackers back into the dehydrator upside down
without the baking paper and continue dehydrating
for a further 8 hours. Store in sealed containers in the
cupboard.
SUCH DIFFERENT Eats
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ALMOND MILK & MEAL
NUT BUTTERS
This is something we use daily, for smoothies,
icecream, tea and on its own.
The dates and vanilla aren’t essential but give more
depth of flavour. Alternatively, use macadamias or
hazelnuts in place of the almonds.
Making nut butter is as simple as putting nuts of choice
in your blender or food processor and processing until
the natural oil contained in the nuts is released.
Ingredients
»» Almonds - 1 cup, activated and soaked 24 hours
»» Water - 4 cups
»» Dates - 2 fresh or dried
»» Vanilla - seeds from 1 bean
You may need to stop processing and push the nuts
back down to the blades several times before this is
achieved. If making raw peanut butter (raw peanuts
will not release oil), add a tablespoon of coconut oil to
1 cup of peanuts. If using roasted peanuts the oil will
release so there is no need to add anything else.
Method
Dehydrate the remaining pulp at 45 degrees C until
dry, then blitz in your food processor for awesome
homemade almond meal to be used in raw desserts and
flour-free baking.
You can mix it up using different nuts or throw in
some seeds, cacao and hazelnuts, the possibilities are
endless! Also, a little bit of good quality salt goes a long
way.
Blend soaked almonds with dates, water and vanilla
until smooth. Strain through a nut bag or coffee filter
until pulp is dry. Store in the fridge.
SUCH DIFFERENT Eats
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CASHEW CHEESE
REJUVELAC
Rejuvelac is used as a probiotic drink. In
our house, we use it as the culture to make
coconut yoghurt and nut cheese. It’s very
easy to make, though it does take patience.
Once made, it can be stored in the fridge in
an airtight container (we use jars) for up to
1 month. I’ve used quinoa for this recipe, but
many grains will work, such as buckwheat
groats, wheat berries, barley, millet, oats and
rye.
Ingredients
»» Quinoa - ¼ cup
»» Water - 4 cups
Method
Soak quinoa in a jar overnight on your
kitchen bench in 2 cups filtered water.
Strain water off and refill with 2 cups filtered
water.
Leave on your kitchen bench, covered with a
cloth or very fine gauze, for 3-5 days, giving
the jar a gentle swirl twice a day.
Once the liquid is slightly cloudy and a small
amount of white foam has formed on top,
your rejuvelac is ready.
Carefully strain the liquid into a clean jar and
store in the fridge for up to 4 weeks.
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This is a great base recipe for a genuine cheese substitute.
You can add whatever flavour you desire, and ageing for
different lengths of time will produce completely different
results. The longer you age it, the firmer it will become.
Adding Nutritional Yeast gives a sharper, more ‘cheddary’
flavour. Omitting the yeast gives a mellower result. If
making the volume in the recipe below, try splitting it in 2
after adding the lemon juice and add yeast to 1 half only.
Then, split your 2 batches again into 2 (4 small logs total)
and age them for different lengths of time.
Ingredients
»» Cashews - 2 cups, soaked 24 hours
»» Rejuvelac - ¼ cup
»» Salt - 1 teaspoon
»» Lemon Juice - 1 teaspoon
»» Nutritional Yeast - 1 teaspoon (optional)
Method
Blend cashews, rejuvelac and salt until completely smooth.
Transfer to a bowl and cover with a cloth. Leave out at
room temperature for 2 days. White mould will form on
the surface, this is a good thing. If any green or black mould
forms, throw the cheese away. Add lemon juice, yeast (if
using) and whatever flavour you wish to add. The options
here are endless. Try 1 tablespoon of black pepper, or 3
tablespoons mixed herbs (rosemary, thyme and oregano), or
1 tablespoon ground spices (cumin, paprika and corriander
seeds). Alternatively, roll cheese in the flavours of your
choice, rather than mixing them into the cheese. Spoon
cheese onto a sheet of baking paper and form into a log.
Transfer this to a deep sided baking dish and cover with a
cloth. After 2 days you will already have a soft cheese, ready
to eat. To age longer and obtain a firmer cheese, store in
the fridge, still covered with a cloth. Once you have the
firmness you desire, store in a sealed container in the fridge.
16
DOSA
These are awesome savoury crepes made with brown rice and split peas (or dahl). Although I say savoury, one of
my favourite ways to eat them is with banana, any nut butter, honey or maple syrup and some coconut yoghurt.
If you eat gluten free, you will love these!
Ingredients
»» Brown Rice - 1 cup
»» Yellow Split Peas - ½ cup
»» Water - to soak & blend
»» Salt - pinch
»» Cumin Seeds - 1 tablespoon
»» Fenugreek Seeds - 1 teaspoon
»» Coconut Oil - to cook
Method
Soak rice and split peas for 6-8 hours in plenty of water. Don’t be shy here with the water as the grains will
expand as they’re soaking. Drain off water. Put them into a blender with salt and spices. Add water until it’s
sitting 1 centimetre above the grains . Blitz until smooth. Pour into a jar and leave on your kitchen bench,
covered with a cloth, for another 6-8 hours. This will expand, so be sure to have at least 10 centimetres clearance
between the dosa mix and the top of the jar.
Your dosa mix will have become slightly aerated. Swirl with a fork to remove air bubbles. Heat a crepe pan
or small fry pan over medium to high heat. Put ½ teaspoon of coconut oil into the pan and swirl it around to
completely cover the base of the pan. Pour in a little of the dosa mix and swirl the pan to make it cover the base,
exactly as you would if you were making crepes. Small bubbles will appear and then burst in your dosas after
about 2 minutes. At this time, flip dosa using a palette knife or spatula. Cook for a further 30 seconds then
remove from pan. Continue with the remainder of your dosa batter.
SUCH DIFFERENT Eats
17
COCONUT YOGHURT
This is an awesome recipe that will continue to thicken once refrigerated. It works awesomely as a base for raw
icecream, as well as on it’s own, with fruit and with savoury dishes. Don’t worry about removing all the brown
from the white flesh, so long as there is no woody husk still attached the end product will not be affected. It won’t
be the pure white of store bought varieties but this has no effect on the flavour. Add a little vanilla, berries or
cacao if you wish to mix things up.
Ingredients
»» Firm Young Coconut Flesh - 4 cups
»» Coconut Water - 1 ½ cups
»» Rejuvelac - ¼ cup
Method
Blend all ingredients until completely smooth. No one likes lumpy yoghurt! `
Transfer to a shallow bowl and place in your dehydrator set to 45 degrees C, or in your oven set at it’s lowest
temperature with the door slightly open, for 3 hours.
After 3 hours, a skin will have formed on the surface. Mix this in well with a fork and transfer yoghurt to a clean
container. Store in the fridge for up to 10 days.
SUCH DIFFERENT Eats
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SUCH DIFFERENT Eats
19
EGGPLANT CANNELLONI WITH HERBED
CHEESE, PESTO & BABAGANOUSH
This dish requires a little planning but for the most part can be done well ahead of time. The cannelloni itself
actually benefits from an extended time in the fridge and can be made up to 24 hours in advance.
Ingredients
»» Eggplant - 1 large
»» Coconut Oil - 2 tablespoons
Filling
»» Raw Cashews - 1 ½ cups, soaked 8 hours in filtered water
»» Rosemary, Sage, Oregano & Thyme - ¼ cup firmly packed
»» Lemon - juice of ½ & zest of 1
»» Chilli - 1 finely chopped
»» Nutritional Yeast - ¼ cup
»» Coconut Oil - ¼ cup
»» Filtered Water - ⅓ cup
»» Salt & Pepper
Tomato Salsa
»» Tomato - 2 ripe, finely diced
»» Red Onion - ½, finely diced
»» Avocado - 1, finely diced
»» Spring Onion - 2, finely sliced
»» Sunflower Seeds - 1 tablespoon
»» Olive Oil - 1 tablespoon
»» Salt & Pepper
»» Babaganoush
»» Pesto
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20
Method
Cannelloni
Slice eggplant 3mm thick lengthways. You want 3-4 slices per serve. Brush each slice with a little coconut oil and
grill or pan fry for about 1 minute each side. While still warm, stack eggplant slices and wrap in clingfilm. This will
allow the eggplant to fully cook while remaining pliable. Blend all ingredients for the filling in a food processor or
blender until smooth. Place in the fridge for 2 hours to firm up. Lay a sheet of clingfilm on your chopping board.
Place 3 slices of eggplant down side by side, slightly overlapping, making sure the clingfilm extends past the
edges by at least 4cm.
Spoon ¼ of the filling along the eggplant. Using the clingfilm, roll the eggplant into a sausage encasing the filling,
starting from the edge closest to you. Gripping the exposed clingfilm, roll the sausage back towards yourself on
the board. This will compress the sausage, making it rounder, more stable and easier to slice.
Repeat with the remaining eggplant and filling. You should get 4 cannelloni. Put back into the fridge to firm up
for 4 hours.
Tomato Salsa
Season diced tomato with salt & pepper and let sit for 30 minutes. This will draw some moisture from the
tomato, which combined with the olive oil dresses the finished product.
Add remaining ingredients.
When ready to eat, using a sharp knife, slice cannelloni into 2 ½cm lengths. Spread some babaganoush onto a
plate. Spoon some pesto beside the baba. Place 4 pieces of cannelloni onto the baba. Spoon some tomato salsa
along the side of the canneloni. Lastly, scatter some basil around the plate. Serve cannelloni with a simple salad of
leaves dressed with a little lemon juice, olive oil and salt & pepper.
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21
TOMATO & PESTO SALAD
Ingredients
»» Tomatoes - 3 large, sliced 3mm thick
»» Oregano - 2 tablespoons, finely chopped
»» Avocado - 1, diced
»» Radish - 2 small, shaved
»» Rocket Leaves (Arugula) - 1 cup
»» Sunflower Seeds - ⅓ cup, activated
»» Basil - ⅓ cup
»» Cherry Tomatoes- 16, halved
»» Olive Oil - 2 tablespoons
»» Pesto
Method
Toss sliced tomatoes in oregano and a pinch of salt and leave to sit for 15 minutes. Keep the juice that is extracted
from the tomato, this will dress your salad.
Combine avocado, spring onion, radish, cherry tomatoes, seeds and leaves. Pour the juice which has been drawn
from the tomatoes over salad ingredients, add olive oil and seasoning. Toss to coat. Place sliced tomato onto
plates and top with a couple of teaspoons of pesto. Build salad up in the centre of the plate.
Garnish with baby basil leaves.
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22
BEET CARPACCIO
Ingredients
»» Beetroot - 2 large, peeled and sliced 2 mm thick
»» Apple Cider Vinegar - 3 tablespoons
»» Coconut Sugar - 2 tablespoons
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Fennel - 1 large bulb or 2 baby bulbs, finely sliced
Orange - 2, segmented
Red Onion - ½ finely sliced
Baby Cos (romaine) Leaves - from the centre of 2 heads
Basil - ⅓ cup, fresh
Alfalfa Sprouts - ½ cup
Pepitas - ⅓ cup
Olive Oil - 2 tablespoons
Salt & Pepper - to taste
Method
Toss beetroot slices in vinegar, sugar and salt and pepper. Leave to marinate for 2 hours in the fridge. When about
to eat, combine leaves, fennel, sprouts, onion, orange segments and seeds in a bowl. Squeeze juice from the
remains of the oranges and combine with olive oil, salt and pepper. Use this to dress your salad.
Lay marinated beetroot slices onto your plate, side by side, slightly overlapping. Build salad up in the centre of
your plate.
SUCH DIFFERENT Eats
23
MIDDLE EASTERN PUMPKIN SALAD
WITH COCONUT YOGHURT LABNEH
Make the labneh well in advance. It will hold in the
fridge up to 1 week after making. You can also do any
knife work required ahead of time, so that only the
cooking remains.
Ingredients
»» Japanese Pumpkin (Kabocha Squash) - 1 small,
about 1kg whole, cut into 20 pieces
»» Brussel Sprouts - 10, outer leaves removed, halved
»» Pearl Onions - 10, peeled, halved
»» Medjool Dates - 10, halved
»» Olives - ½ cup, your favourite kind
»» Almonds - ½ cup
»» Coconut Oil - 2 tablespoons, to cook with
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Dukkah - 2 tablespoons
Hommus - ¾ cup
Mint Leaves - ½ cup, loosely packed
Salt & Pepper - to taste
»» Coconut Yoghurt - 1 cup
»» Salt- small pinch
SUCH DIFFERENT Eats
Method
To make the labneh, combine yoghurt and salt. Mix
well. Put yoghurt into a coffee filter or cheesecloth ,
sit in a sieve over a bowl and leave to drain in the fridge
overnight.
Preheat your oven to 160 degrees C. In a large pan
over medium heat, heat coconut oil until shimmering.
Add pumpkin pieces and cook for a few minutes each
side, until nicely browned. Season pumpkin and put
into oven to finish cooking (about half an hour). Test
with a skewer for doneness.
When pumpkin is almost cooked, in a large frypan over
medium heat, saute onions and brussel sprouts for 5
minutes. Add almonds, olives and dates. Cook for a
further 5 minutes. Season.
Spoon hommus onto your plates. Arrange pumpkin
pieces around the plates, followed by dates, brussels,
onions, almonds and olives. Top with some labneh
(rolled into balls or spooned on). Throw on some nice
little mint leaves and sprinkle with dukkah.
24
NICOISE SALAD
Method
Peel potatoes. If using Dutch Creams or similar large
potato, cut into pieces no bigger than an egg. If using
Kipflers cut into 4cm lengths. Cook potatoes in a
steamer. This should take about 20 minutes.
If you are an anchovy lover, throw in 10 fillets when
adding the olives and tomatoes. The eggs can be boiled
and peeled ahead of time, as well as the cutting of the
vegetables.
Ingredients
»» Potato - 600gm, yellow & waxy (Kipfler, Dutch
Cream)
»» Baby Green Beans - 200 gm
»» Eggs - 8, hard boiled, halved
»» Cherry Tomatoes - 24
»» Olives - ½ cup, your favourite kind
»» Pearl Onions - 6, halved
»» Flat Leaf Parsley - ⅛ cup
»» Basil - ⅛ cup
»» Olive Oil - 3 tablespoons
»» Lemon - Juice from 1/2
SUCH DIFFERENT Eats
After potatoes have been cooking 10 minutes, in a
large saucepan over low heat, cook onions cut side
down in 3 tablespoons of olive oil. Once the cut side
has turned golden, flip them over and add cherry
tomatoes, olives & green beans. Cook for a further 5
minutes.
Toss cooked ingredients in a bowl, adding salt & pepper,
basil, parsley, lemon juice and remaining olive oil.
Assemble on plates while warm.
25
SPICED BABY CARROTS WITH HONEY,
HARISSA & QUINOA
Salt & Pepper
Harissa - 4 tablespoons
Coconut yoghurt - 4 tablespoons
Alfalfa Sprouts - 1 cup
The carrots can be cleaned and par-cooked ahead of
time. Give them a good scrub (they shouldn’t need
peeling) and cook them for 1 minute in boiling salted
water.
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Ingredients
Carrots
»» Baby Carrots - 2 bunches, cleaned, leaves trimmed
»» Honey - 2 tablespoons
»» Cumin Seeds - ½ tablespoon
»» Italian (flat) Parsley - ¼ cup, fresh, loosely packed,
finely chopped
»» Mint - ¼ cup, fresh, loosely packed, finely chopped
»» Salt & Pepper
»» Coconut Oil - 1 tablespoon, to cook
Method
Over medium heat, put well rinsed quinoa into a
saucepan with the water and a pinch of salt.
Once small trails of bubbles break through the quinoa,
turn heat right down, cover saucepan and leave to cook
for 20 minutes. Take saucepan of the heat and let sit,
still covered, for 10 minutes. Use this time to cook
your carrots. Heat coconut oil in a large frying pan
over medium to high heat. Add carrots and cook for
2-3 minutes, until starting to colour. Add cumin seeds
and cook for a further 2 minutes.
Quinoa
»» Quinoa - 2 cups, rinsed well (at least 3 times)
»» Water - 3 cups
»» Dried Dates - 8, chopped
»» Dried Apricots - 8, chopped
»» Dried Currants - ⅓ cup
»» Walnuts - ¼ cup, roasted and chopped
»» Almonds - ½ cup, roasted and chopped
»» Lemon Juice - 1 tablespoon
»» Cumin Seeds - 1 teaspoon, roasted and ground
»» Coriander Seeds - 1 teaspoon, roasted and ground
SUCH DIFFERENT Eats
Take frying pan off the heat and throw in your honey,
parsley and mint. Toss well and season with salt and
pepper. Fluff quinoa using a fork. Add dried fruit,
spices, nuts, lemon juice, spring onion and seasoning.
On your plate, press quinoa into a ring mould, stopping
about 5mm from the top. Spoon coconut yoghurt onto
quinoa to fill the mould.
Lay harissa down next to the quinoa and assemble
carrots on top. Garnish with some nice little mint
leaves. Remove mould and top with some sprouts.
26
DAIKON UDON SALAD WITH
MISO, ENOKI AND SESAME
Salad
This salad blows my mind! If you love Japanese
flavours, you’ll go mad for this recipe.
Ingredients
»» Daikon (Japanese Radish) - 2, 20cm in length
»» Cucumber - 2, 20cm in length
»» Spring Onion - 4 stalks
»» Enoki Mushrooms - 100gm, roots trimmed and
stalks separated
»» Eggs - 4, hard boiled, peeled and quartered
»» Nori - 1 sheet, cut into matchsticks
»» Sesame Seeds - ¼ cup
Dressing
Ingredients
»» White Miso - 3 heaped tablespoons
»» Sesame Oil - 3 tablespoons
»» Tamari - 1 ½ tablespoon
»» Water - ⅓ cup
»» Sesame Seeds - ¼ cup
»» Honey - 1 ½ tablespoons
Method
Quarter cucumber lengthways and remove seeds. Cut
into long noodles, 5mm x 5mm x 10cm. Peel Daikon
and cut into noodles the same size as the cucumber.
Method
Combine all ingredients to make a thick, creamy
dressing
Combine noodles with 2 tablespoons of dressing and
toss well. Leave to sit for 1 hour, then strain off the
liquid that has dropped from the noodles. Combine
noodles with spring onion, egg, enoki, nori and
remaining dressing. Distribute among plates and top
with sesame seeds.
SUCH DIFFERENT Eats
27
BEETROOT WITH HERB POLENTA
& CORN PUREE
If all you take from this entire eBook is this recipe
for corn puree, you’re winning. This is possibly the
coolest thing ever! It’s super sweet and just needs a
little seasoning. You can boil/peel/quarter the beetroot,
make the polenta and juice corn for corn puree in
advance.
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Method
In a medium saucepan, bring water and confit garlic to
the boil. Turn heat to low and slowly pour polenta in,
stirring steadily with a whisk at the same time.
Once all the polenta is in, swap whisk for a wooden
spoon and continue to stir and cook, over low heat, for
about 10 minutes, until polenta is thick.
Ingredients
»» Baby Beetroot - 12, or 6 medium
»» Apple Cider Vinegar - 2 tablespoons
»» Baby Fennel - 2 bulbs, or 1 medium, shaved. Fronds
picked
»» Apple - 1, julienned (matchsticks)
»» Celery - ½ stalk, julienned
»» Walnuts - ½ cup, roasted and chopped
Add remaining ingredients and pour out into a lined
container. Place in the fridge to set (about 1 hour)
Portion into desired size.
Polenta
Corn Puree
Ingredients
»» Polenta - ½ cup
»» Water - 2 cups
»» Rosemary - ¼ cup loosely packed, fresh, chopped
»» Thyme - ⅛ cup
SUCH DIFFERENT Eats
Oregano - ¼ cup loosely packed, fresh, chopped
Nutritional Yeast - 2 tablespoons
Confit Garlic - 8 cloves
Salt & Pepper
Ingredients
»» Fresh Corn - 2 cobs
»» Salt & Pepper
28
Method
Cut kernels from corn and put them through a juicer. If you don’t have a juicer, blend the kernels in a blender or
food processor, then squeeze the juice out through filter paper or cheese cloth.
In a small saucepan over low heat, cook corn juice, stirring constantly, until thickened.
Beetroot
In a medium saucepan of simmering salted water, cook beetroot until a toothpick can be easily inserted into the
centre. Remove beetroot from water and allow to cool slightly. While still warm, peel beetroot. Cut into wedges
and toss with apple cider vinegar.
Assembly
Heat your oven to 180 degrees C. Put beetroot onto a lined baking tray and place in the oven for 15 minutes.
In a heavy based fry pan, cook polenta with a little coconut oil, allowing to colour on each side.
Spoon corn puree onto your plate, scatter beetroot and polenta around, and finish with fennel, apple, celery,
walnuts and fennel fronds.
SUCH DIFFERENT Eats
29
BUCKWHEAT & ROAST PUMPKIN RISOTTO
WITH ROCKET, PEAR & CASHEW CHEESE
Buckwheat has a great, earthy, slightly nutty flavour.
Be sure to season this well. Roast the pumpkin in
advance.
Ingredients
»» Japanese Pumpkin (Kabocha Squash) - 1, about 1 kg
whole
»» Rosemary - ¼ cup, fresh, chopped
»» Sage - ¼ cup, fresh, chopped
»» Brown Onion - 1, finely diced
»» Buckwheat Groats - 1 ½ cups
»» Water - 4 cups, boiling
»» Peas - 1 cup
»» Confit Garlic - 8 cloves, roughly chopped
»» Cashew Cheese - crumbled (herb version)
»» Coconut Oil - to cook
»»
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Rocket (Arugula) - 1 ½ cups
Pear - 1, quartered and sliced
Pepitas - ¼ cup
Lemon - juice of ½
Olive Oil - 2 tablespoons
Salt & Pepper
SUCH DIFFERENT Eats
Method
Preheat oven to 160 degrees C. Peel pumpkin and dice
into 1.5cm x 1.5 cm cubes. Toss with sage, rosemary
and coconut oil. Roast pumpkin on a lined baking tray
for about 40 minutes, until just tender.
In a heavy based saucepan over medium heat, cook
onion in a little coconut oil until translucent.
Add buckwheat groats and confit garlic and continue
to cook for 2 minutes, stirring with a wooden spoon.
Add boiling water 1 cup at a time, continuing to stir,
allowing the water to absorb each time before adding
more.
When the final cup of water is almost absorbed, add
peas, pumpkin, olives and seasoning. Continue cooking
until water is absorbed. Season well, taste, season more
if necessary.
Toss rocket, pear and pumpkin seeds with a little lemon
juice and olive oil. Spoon risotto into bowls, top with
salad and crumbled cashew cheese.
30
PESTO ZUCHETTI
Ingredients
»» Zucchini - 4 large or 6 medium
»» Salt - 1 ½ teaspoon
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Cherry tomatoes - 1 cup, halved
Olives - ⅓ cup, chopped
Avocado - 1 ½, diced
Sunflower Seeds - ⅓ cup, activated
Basil - ⅓ cup, loosely packed
Pepper - to taste
Pesto - 1 cup
Chilli - to taste
Method
Cut zucchini into noodles using a spiralizer, mandoline or sharp knife and impressive knife skills.
Massage a generous pinch of salt into noodles before putting them into a strainer/colander. Allow to sit for 15
minutes. Rinse noodles in filtered water then squeeze out as much liquid as possible.
Using scissors, cut noodles into smaller, more manageable lengths. Toss noodles with pesto, tomatoes, chilli,
olives, avocado, pepper and ¾ of the seeds. Plate up your noodles and garnish with basil leaves and remaining
seeds.
SUCH DIFFERENT Eats
31
SWEET POTATO & SPELT GNOCCHI
WITH SPRING GREENS
Method
Preheat your oven to 180 degrees C. Cut sweet potato
in half lengthways and put it onto a baking tray cut side
down. Cook this in the oven until a knife can easily be
inserted right to the middle. Remove the flesh from
the skin. Puree the flesh in a food processor or using a
fork. Remove flesh to a bowl and add sage, rosemary
and a generous amount of salt and pepper. Add flour
and mix by hand until well incorporated.
Pretty sure this is one of the meals I seduced Tara with!
Make the gnocchi up to 2 days in advance for this one.
Ingredients
»» Sweet Potato - 1kg, whole
»» Whole Spelt Flour - 350 gm
»» Sage - ¼ cup, finely chopped
»» Rosemary - ¼ cup,finely chopped
»» Salt & Pepper
To shape the gnocchi, you can either roll the dough
with your hands on a floured bench then cut to desired
length with a knife, OR put the gnocchi dough into
a piping bag and squeeze it out through the largest
nozzle you have, cutting them off at about 1.5cms
length. In a large pot of simmering salted water, cook
gnocchi in small batches until they float. Once they
are floating, spoon them into iced water to cool.
»» Peas - ½ cup, fresh if possible
»» Asparagus - 24 spears, cut on an angle
»» Broccolini - 20, florets trimmed off, stalks cut on
an angle
»» Spring Onion - 8, cut on an angle
»» Brown Onion - 1, finely sliced
»» Confit Garlic - 12 cloves, chopped
»» Sage - ¾ cup, whole leaves
»» Salt & Pepper
»» Coconut Oil
SUCH DIFFERENT Eats
Once cooled, remove from the iced water and lay out
on a tea towel. Allow to dry. Once dry, lightly coat
with olive oil.
32
Spread gnocchi evenly onto a baking tray and put them in the preheated oven for 15 minutes, giving the tray a
little shake 3-4 times.
After gnocchi has been in the oven for 5 minutes, in a large frypan over medium to high heat, cook onion
and garlic in a little coconut oil until they start to brown. Add sage leaves, asparagus and broccolini stems and
continue to cook for 3 minutes, tossing occasionally. Add peas, spring onion, broccolini florets and 2 tablespoons
of confit garlic oil and cook for a further 1 minute. Remove gnocchi from the oven and put into a large bowl with
the ingredients from the frying pan. Toss thoroughly, season and divide evenly among plates.
SUCH DIFFERENT Eats
33
RAW PAD THAI
The finished effect of the dressed daikon looks and
feels exactly like flat rice noodles. Omit the carrot and
double the daikon for a more genuine looking result.
Dressing
Ingredients
»» Peanuts - 1 cup
»» Tamarind Puree - 2 tablespoons
»» Lime - juice from 2
»» Tamari - 2 tablespoons
»» Coconut Yoghurt - 2 heaped tablespoons
»» Chilli - 1, hot (optional)
Method
Blitz all ingredients in a food processor, leaving slightly
chunky. If you’re a chilli lover, adjust the amount of
chilli to taste. Make the dressing slightly hotter than
you’d like to eat it as the salad will dilute the heat
significantly.
Salad
Ingredients
»» Daikon (Japanese Radish) - 2, 20cm in length
SUCH DIFFERENT Eats
»» Carrot - 2, 20cm in length
»» Red Capsicum - 2, julienned (matchsticks)
»» Corriander (Cilantro) Leaves - 1 ½ cups loosely
packed, fresh
»» Spring Onion - 8, sliced finely on an angle
»» Enoki Mushrooms - 100gm, roots trimmed and
stalks separated
»» Bean Sprouts - 100gm
»» Sunflower Sprouts - 50 gm
»» Peanuts - ½ cup, chopped, to garnish
Method
Peel carrot and daikon. Using a mandoline or vegetable
peeler, cut both into very fine ribbons, about 1mm
thick. Cut these into strips 5mm wide to give the
appearance of flat noodles. Alternatively, use a
spiralizer. Spoon 2 tablespoons of dressing onto your
vegetable noodles and massage in gently, being sure to
lightly coat everything. Leave this marinate and soften
in the fridge for 1 hour. Put remaining ingredients,
with the exception of peanuts, in a bowl with noodles
and dressing. Gently mix everything together with
your hands, being careful not to bruise sprouts and
coriander. Divide evenly among plates and garnish with
chopped peanuts.
34
POTATO, ROSEMARY, ASPARAGUS & OLIVE
SPELT PIZZA W GARLIC CASHEW CHEESE
Base
»» Salt - pinch
Ingredients
»» Spelt Flour - 1 ¼ cups
»» Water - ½ cup, warm
»» Dry Yeast - ¾ teaspoon
»» Honey - 1 teaspoon
»» Salt - pinch
»» Olive Oil - 1 teaspoon
Toppings
»» Kipfler Potatoes - 300gm, washed, steamed and
sliced 5mm thick
»» Asparagus - 10 stalks, cut on an angle
»» Olives - ½ cup, pitted and roughly chopped
»» Rosemary - ¼ cup, fresh, chopped
»» Salt & Pepper
Method
Combine water, yeast and honey. Once yeast has
activated bubbles will form on the surface of the
water. Put flour, salt and olive oil into a bowl and mix
together. Add activated yeast and knead to form a
smooth dough. Cover bowl with clingfilm and allow
to double in size. Knead dough back to its original size,
cover, allow to double again.
Garlic Cashew Cheese
Method
Put all ingredients into a blender and blitz until smooth.
Assembly
Preheat oven to 220 degrees C. Roll dough out evenly
on a lightly floured bench. Brush your baking/pizza tray
with a little olive oil, just enough to lightly coat the
entire surface. Transfer the dough onto the tray.
Spoon cashew cream onto the dough and spread
it evenly over the surface, leaving a 1cm border
uncovered. Reserve 2 tablespoons of cashew cream.
Top with potato slices, followed by asparagus, olives,
little spoons of reserved cashew cream, rosemary and
salt & pepper. Cook for about 15 minutes, or until the
crust feels hard when tapped.
Ingredients
»» Cashews - 1 cup, soaked
»» Water - ¼ cup
»» Nutritional Yeast - 1 teaspoon
»» Olive Oil - 1 tablespoon
»» Confit Garlic - 5 cloves
SUCH DIFFERENT Eats
35
t
e
e
Sw
SUCH DIFFERENT Eats
36
UNCOOKED DESSERTS ARE
AWESOME...
They can be made well in advance (up to a couple of days) and seem to taste better with time. Another awesome
element in their favour is the fact that they aren’t cooked! No eggs, butter or flour, no scientific reactions that
need to take place at a specific temperature while covered with foil in a bain marie in a fan forced oven. What a
mouthful. What you put in is exactly what you’ll eat, so you can easily adjust recipes to your own taste. Blend or
process, spoon into a pastry crust, refrigerate/freeze, eat.
CACAO BUTTER: If making your desserts 100% raw, you can melt cacao butter either of the following ways: 1) Put some
water into a small saucepan over low heat. Put cacao butter into a bowl and place this over the water. Be sure the bowl does
not touch the water. 2) Put cacao butter into a shallow dish/bowl and place in your dehydrator at 45C until melted. DO
NOT let water come into contact with the cacao butter. Cacao butter sets much firmer than coconut oil, so be careful if
substituting 1 for the other. It’s very handy to use if you want a crisper pastry, such as with Choc Mint Slice.
Raw / Vegan
MOULDS:
Some of the recipes below are completely
raw, some are 90% raw and could be 100%
if a different product was substituted. To
sweeten, I’ve used quite a bit of maple
syrup, rice malt syrup, coconut sugar (all
not raw), as well as raw honey (not vegan).
Date paste is a great alternative if looking
to make raw vegan dessert (mash dates
with a little warm water). Agave nectar is
another raw vegan option. It’s up to you
what you use; sweeteners are something
everyone seems to have their own
particular preferences for. If substituting a
different sweetener, be careful with your
measurements as the level of sweetness
to volume can vary greatly with different
sweeteners, and flavours will change.
The first time I made a raw, cashew based
‘cheesecake’, I used a plastic take-away
container (like the ones you get Chinese
food in), lined with cling-film. The result?
Awesome. Just about any container with
sides can be used for the majority of these
desserts, so long as you line them with
cling-film or baking paper first. The recipes
below are for 1 x 8 inch cake tin,
2 x 5 inch tins or 4 x 3 inch ring moulds.
BLENDING:
A high speed blender is ideal, but certainly
not essential. We began with a $20 model
from KMart and it worked fine. A little
more patience is required but the end
product will be the same. Be sure to stop
the blender and push your ingredients back
down to the blades whenever necessary.
BASES: Feel free to mix up your bases
and fillings. Use a wet spoon to press your
base pastry into the bottom and up the
sides of your mould. As the setting agent
is either cacao butter, coconut oil or both,
water will not stick to it. As a general rule,
if your base mixture sticks together when
pressed between your fingers, it will work.
PORTIONING: Use a hot knife. Also,
when smoothing out the surface of your nut
based desserts, use a hot spoon or knife.
NUTS: All the nuts used in the following recipes are raw.
SUCH DIFFERENT Eats
37
RAW CHOCOLATE
This recipe is for dark, bitter chocolate. Add some more sweetener if you prefer something closer to milk
chocolate. If you just want a refined sugar/dairy free chocolate and aren’t overly concerned about it being 100%
raw, try using maple syrup, rice malt syrup or honey. Each will flavour the chocolate differently. Add any nuts,
seeds or dried fruit you desire (we used hazelnuts and dried cherries in the photo).
Store chocolate in the fridge or freezer.
Ingredients
»» Cacao Butter - ½ cup
»» Cacao - ½ cup
»» Agave Nectar - ⅛ cup
»» Salt - tiny pinch
Method
Melt cacao butter. Add cacao and sweetener, mixing well with a tiny whisk or fork until no lumps remain.
Pour into your chosen mould and refrigerate until firm.
SUCH DIFFERENT Eats
38
DOUBLE CHOC JAFFA CAKE
Base
Method
In a blender, blitz all ingredients until smooth.
Spoon this mixture onto your base, then put into the
fridge to firm.
Ingredients
»» Dates - 6 fresh or 10 dried
»» Almond Meal - ½ cup
»» Coconut Oil - 1 tablespoon
»» Buckwheat Groats - 3 tablespoons, activated
»» Salt
Dark Chocolate Layer
Ingredients
»» Cashews - 2 cups, soaked
»» Cacao - 3 tablespoons
»» Coconut Oil - ½ cup
»» Rice Syrup - ⅓ cup
»» Orange - zest of ½
Method
In a food processor, blitz dates, almond meal, coconut
oil and salt together until fine. Add buckwheat and
pulse together. The mix should stick together when
pressed between your fingers.
Press mix into evenly into the bottom of your chosen
mould. Place into the freezer to set.
Method
Press this mixture onto your firm white chocolate layer
and put into the freezer to set.
White Chocolate Layer
Ingredients
»» Coconut Oil - ⅓ cup
»» Cacao Butter - ⅓ cup, melted
»» Honey - 1 tablespoon
»» Orange - zest of ½
»» Vanilla - seeds from ½ bean
SUCH DIFFERENT Eats
When set, top with some more activated buckwheat
groats, cacao and some orange zest.
Serve with orange segments and cacao nibs.
39
BANANA & WHITE CHOC ICE CREAM CAKE
WITH COCONUT YOGHURT & RAW FIG
CHOCOLATE
Base
Ingredients
»» Rolled Oats - ½ cup
»» Cacao Butter - ¼ cup, melted
»» Vanilla Bean - seeds from ⅓
»» Salt - small pinch
»» Buckwheat Groats - ½ cup, activated
Method
In a food processor, combine dates, oats, coconut
oil, vanilla and cacao butter. Blitz until breadcrumb
consistency is achieved. Add salt and buckwheat,
and pulse together. Don’t over process, you want the
groats whole for texture.
Press base into the bottom of your chosen mould. At
first the base will feel quite wet. After pressing into
the bottom, place your mould and base in the fridge
SUCH DIFFERENT Eats
for about 2 minutes to allow the cacao butter to begin
setting, making the base easier and more stable to work
with. Remove from fridge and press base up the sides.
Put into the freezer to set.
Filling
Ingredients
»» Banana - 3 large
»» Cacao Butter - ⅔ cup melted
»» Honey - ¼ cup
Method
In a blender, process all ingredients until smooth.
Pour onto the base and put into the freezer for 2 hours
to set.
Eat straight from the freezer. Serve with Coconut
Yoghurt and Raw Chocolate.
40
BLUEBERRY, VANILLA & MAPLE TART WITH
PEACH, PASSIONFRUIT & BANANA SALAD
Base
Blueberry Cream
Ingredients
»» Whole Almonds - 1 ½ cup
»» Cacao Butter - 2 tablespoon, melted
»» Vanilla bean - seeds from 1
Ingredients
»» Cashews - 1 ½ cups, soaked
»» Blueberries - ½ cup, fresh
»» Water - ¼ cup
»» Maple Syrup - ¼ cup (or honey)
»» Vanilla Bean - seeds from ½
Method
Blitz all ingredients together in a food processor. In
your lined container of choice, press mix evenly into
the bottom and up the sides.Put into the freezer to set.
Method
In a blender, blitz all ingredients except blueberries
until smooth. Transfer to a bowl and mix in Blueberries.
Press mix into your tart case and put into fridge to set.
Purple Layer
Fruit Salad
Ingredients
»» Almond Meal - ½ cup
»» Dessicated Coconut - ⅔ cup
»» Maple Syrup - 2 tablespoon (or honey)
»» Cacao Butter - 2 tablespoon, melted
»» Vanilla Bean - seeds from 1
»» Blueberries - ⅔ cup, fresh or frozen
Ingredients
»» Passionfruit - 2
»» Peaches - 2
»» Ladyfinger Banana - 1
»» Mint - ¼ cup, fresh, chopped
»» Coconut Yoghurt - 4 tablespoons
Method
Put all ingredients into your food processor and pulse
together. Press evenly onto the prepared base. Put
into the fridge to firm.
SUCH DIFFERENT Eats
Method
Finely dice peach and banana. Halve passionfruit
and remove the seeds and pulp. Toss fruit and mint
together. Serve tart with a little coconut yoghurt and
fruit salad.
41
STRAWBERRIES & CREAM
Base
Vanilla Cream
Ingredients
»» Almond Meal - 1 cup
»» Coconut oil - ½ cup
»» Buckwheat Groats - ½ cup, activated
»» Strawberries - 250gm fresh, halved
Ingredients
»» Coconut Oil - ¾ cup
»» Rice Malt Syrup - ½ cup
»» Vanilla Bean - seeds fom 2
Method
In a food processor, blitz almond meal, dates and
coconut oil until well combined. Add buckwheat groats
and pulse together.
Method
Spoon onto your strawberries and press out gently to
ensure mix completely fills your mould of choice.
Press mix into the base of your lined container.
Place strawberries, cut side down, onto your base mix
so that it’s completely covered and press gently down
on each.
Put into the fridge for 3 hours to set.
Put into the fridge to set. Any strawberries that remain
can be blended into the vanilla cream.
SUCH DIFFERENT Eats
42
RAW SNICKERS
Base
Ingredients
»» Almond Meal - ¾ cup
»» Water - 1 tablespoon
Method
Put all ingredients into your food processor and blitz
until well combined. Press into the base of your lined
mould. Put into the fridge to firm up.
Peanut Caramel
Ingredients
»» Peanuts - ¾ cup, raw, chopped
»» Warm Water - 30 ml
»» Coconut Sugar - 1 tablespoon
»» Vanilla Bean - seeds from ½
SUCH DIFFERENT Eats
Method
Using the back of a fork or in a mortar and pestle,
mash dates and water together to form a paste.
Add remaining ingredients, press evenly onto your base
and refrigerate.
Chocolate
Ingredients
»» Cashews - 1 ½ cups, soaked
»» Maple Syrup - ⅓ cup
»» Cacao - ½ cup
»» Peanuts - 2 tablespoons, raw, finely chopped
»» Cacao Nibs - 2 tablespoons
Method
In a blender, puree all ingredients until smooth.
Spoon onto the peanut caramel, being sure to press
into the sides/corners of your chosen container.
Sprinkle cacao nibs and peanuts on top and press down
gently to combine them with the chocolate layer.
Put into the freezer for 2 hours to firm up.
43
RAW MINT SLICE WITH
RAW CHOCOLATE SORBET
This is a take on one of my favourite biscuits as a child.
Cacao butter in the base gives a firm biscuity snap.
Good quality mint oil is essential. Make sure the oil you
use is safe for consumption.
Base
Ingredients
»» Almond Meal - 1 ⅓ cup
»» Cacao - ¼ cup
»» Coconut Sugar - ⅓ cup
Method
Combine all ingredients in a food processor and blitz
until well combined. Pour into the bottom of your
chosen container and put it into the fridge for a couple
of minutes to begin setting. Remove from fridge
before fully set and push base mixture evenly up the
sides. Return to the fridge to set.
Chocolate Layer
Ingredients
»» Almond Meal - ¾ cup
»» Dessicated Coconut - ¾ cup
SUCH DIFFERENT Eats
»» Cacao - ½ cup
Method
Pulse all ingredients together in a food processor.
Don’t take it so far that it’s completely smooth, you
want a little bit of texture from the coconut to remain.
Spoon chocolate into your prepared base and spread
evenly, being sure to press firmly into the corners.
Place back into the fridge to set.
Mint Layer
Ingredients
»» Avocado - flesh from 1 medium
»» Mint Oil - 8 drops (we use doTerra)
Method
Combine all ingredients in a blender and blitz until
smooth. Pour out onto the chocolate layer and spread
out evenly. The smoothness of your final chocolate
layer (below) depends on how smooth you can get this
one. But don’t worry if it’s not perfect, it’ll still look and
taste awesome. Place back into the fridge to set.
44
Crisp Chocolate
Ingredients
»» Maple Syrup - 1 tablespoon
Method
Combine ingredients and mix well with a fork or small sauce whisk. Pour onto the mint
layer and spread with a pallette knife or spatula. The chocolate will set very quick once
it comes into contact with the chilled mint layer so work quickly. Place back into the
fridge for a further 10 minutes.
Raw Chocolate Sorbet
Ingredients
»» Cacao - ⅓ cup
»» Agave Syrup - ¼ cup
»» Almond Milk - 1 ½ cup
»» Coconut Flesh - ½ cup
Method
Blend all ingredients until smooth and pour into ice cube trays. Freeze. When ready to
eat, put cubes through a slow juicer or blender. Eat immediately.
SUCH DIFFERENT Eats
45
SPICED FIG & BITTER CHOCOLATE TART
WITH STRAWBERRY ICECREAM
Base
press into the corners.
Ingredients
»» Almond Meal - 1 cup
Mousse
Method
Combine all ingredients in a food processor and blitz
until well combined. Press into the bottom of your
chosen mould.
Filling
Ingredients
»» Figs - 6, dried
»» Cumin Seeds - ½ teaspoon, roasted and ground
»» Honey - ⅓ cup
»» Cacao - ½ cup
Method
Combine all ingredients in a blender and blitz until
smooth. Reserve 3 Tablespoons for the mousse
(below). Spoon into your prepared base. Be sure to
SUCH DIFFERENT Eats
Ingredients
»» Coconut Yoghurt - 1 tablespoon
»» Honey - 1 tablespoon
»» Fig and Chocolate Filling - 3 tablespoons
Method
Combine all ingredients in a bowl and mix well with a
spoon. Place into the fridge to set. Use a hot spoon to
serve.
Strawberry Icecream
Ingredients
»» Coconut Yoghurt - 2 Cups
»» Coconut Flesh - 1 cup
»» Strawberries - 250 gm, juiced
»» Agave Nectar - ⅓ cup
Method
Blend all ingredients. Pour into ice-cube trays and
freeze. Put frozen cubes through a slow juicer or
blender. Eat immediately.
46
PEAR & SOUR CHERRY CRUMBLE W ITH
MAPLE CINNAMON ICECREAM
Ingredients
»» Pear - 4, diced 1cm x 1cm
»» Sour Cherries - ½ cup, dried
»» Cinnamon - ½ teaspoon
dough. Add remaining ingredients and mix together.
Spoon pear mixture into ring moulds. Top with the
crumble and put into the oven at 180 degrees C for
20 minutes. Carefully lift ring mould off and serve with
maple cinnamon icecream (below).
Method
In a fry pan over medium heat, cook pear, cherries,
sugar and cinnamon until pear is soft.
Maple Cinnamon Icecream
Ingredients
»» Coconut Yoghurt - 2 cups
»» Maple Syrup - 4 tablespoons
»» Cinnamon - ½ teaspoon
»» Vanilla Bean - seeds from 1
Crumble
»» Coconut Flour - 4 tablespoons
»» Coconut Sugar - 1 1/2 tablespoons
»» Rolled oats - 2 1/2 tablespoons
»» Almonds - 2 tablespoons, chopped
»» Buckwheat Groats - 1 tablespoon
Method
Combine all ingredients and freeze in cubes using ice
trays. Put through your slow juicer or blend in a high
speed blender.
Method
Combine flour, sugar and oil. Rub together to form a
SUCH DIFFERENT Eats
Eat immediately.
47
We hope you love these
meals as much as we do.
Have fun with them! Play your favourite tunes while you’re spiralling your zucchini and
kneading your bread. Get your kids involved with the raw desserts. At your next picnic,
whip out your pestos and dosas and seed crackers! Get communal with it.
That’s what this food is all about: joy. It’s about experimentation and play. And – bonus! –
epic energy and a happy tummies are simply by-products.
Thank you so much for jumping on board for what has been an eye-opening, incredibly
tasty, and at times, extremely challenging experience. (Making the most of that morning
light for the photos didn’t come without a little frustration. Put it this way, I think Glen’s
happy to have his mornings back!)
Now, we’d love to see your re-creations on Instagram, Facebook and Pinterest, so tag us
(@tara_bliss + @farmerglen), using the hashtag #suchdifferenteats
Here’s to eating differently,
G&T
# S U C H D I F F E R E N T E AT S
SUCH DIFFERENT Eats
48
IF YOU LOVED
SUCH DIFFERENT EATS...
... and you’d like to share it with
your friends (please! Be our
guest!), we would be stoked to
compensate you.
Our affiliates receive 40% from
each sale, and we only offer those
that have experienced and enjoyed the
book the opportunity to join our team.
If you have an online audience
(whether that’s blog readers, video
subscribers, or Facebook friends),
and you think they’d go apes for
the flavours on these pages, go right
ahead and join our affiliate program.
All the information you need
is right here:
http://suchdifferentskies.com/eats-partners
SUCH DIFFERENT Eats
49
ABOUT US...
Glen Farmer
Glen Farmer is a passionate chef with 14 years experience. Highlights of his career include working under Bruno
Loubet (world renowned European chef) in Australia’s ‘Best Regional Restaurant’ 2005, leading the kitchen
as head chef at a ‘hatted’ restaurant, as well as working in numerous other award-winning restaurants over the
years. He’s worked in kitchens the world over; New Zealand, Japan, Austria and Canada.
Glen currently spends half his time cooking for a pay cheque, and the other half enjoying life in Burleigh Heads
with his wife, cooking the type of food that really turns him on.
He lives for surfing, golf, snowboarding and damn good food.
Find him on instagram: @farmerglen
Tara Bliss
Tara Bliss is a spirit-fuelled mentor, yogi, writer and inspirational speaker. She’s also the creator of The Party Girls
Guide to Peace and co-wrote Spirited: Soulful Lessons on Clarity, Connection & Coming Come (to You).
Her mission? To kick-start an avalanche of gutsy, fear-busting confidence and love (all with a side serve of
swagger)! Think of her as your crystal-toting, skateboard-riding, raw-dessert-loving lumière, unveiling the path to
peace and freedom. Her original medicine is fierce and curious vulnerability, and she believes it’s time to embrace
self-love. Seize adventure. Revel in unconventionality.
Find her on Such Different Skies, Facebook, Twitter and Instagram: @tara_bliss.
SUCH DIFFERENT Eats
50
HUGE THANK YOU’S
We want to thank Catherine at
The Spring Shop for her gorgeous mini
mason jars.
Her online shop and market stall
are divine. Makes us want to donate
everything we own and redecorate!
Massive gratitude to Alana Wimmer
for her design prowess and all round
awesomeness.
She brought our word document of
recipes to life and created something
that we are so incredibly proud of.
As always, she was an absolute diamond
to work with.
SUCH DIFFERENT Eats
51

SUCH DIFFERENT Eats © GLEN FARMER + TARA BLISS 2014

Transcription

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