Enzyme-rich pineapple with the burning warmth of ginger make this drink the perfect aid to combating sluggishness and fatigue from the humid, rainy weather. Bee pollen is rich in all your B Vitamins and can help to alleviate Springtime allergies. Chia has some amazing benefits too:
high in fibre
high in minerals (manganese and phosphorous)
has tryptophan which helps you get fuller faster thus cutting down how much you consume
I’m sure there are lots more but let’s get on with the recipe.
1 pineapple, peeled and chopped
2 tbls chia soaked in 3 cups of water (20 min – overnight)
10 cm – 15 cm length of fresh ginger
How do I love thee? Let me count the ways…
Toss the whole pineapple into the blender and puree until smooth. Add chopped ginger and blend on high until incorporated. Pour the chia seeds and water into the blender and using a chopstick or the handle of a long spoon, mix it until evenly incorporated.
Pour into tall glasses and garnish with 1/2 tbls bee pollen in each glass. Before sipping, use a spoon and mix in as much of the bee pollen as you can.
PS: That is local, unprocessed, organic pollen…sticky, sweet and gorgeous
Wash and peel beets. Mandoline slice 3mm each. Sprinkle both sides of each slice liberally with salt. Set aside.
Simple Chipotle Cheese
1 cup soaked cashew
1/2 tsp salt
1 – 2 tsp brewer’s yeast
1 – 1.5 tsp powdered chipotle
1/2 cup filter water
Blend everything together on high speed until smooth. Check the flavour. You may want to add more salt or seasoning.
Broccoli Goji Salad
2 cups of broccoli florets (each big floret chopped in 4 pieces)
4 tbls walnuts
1/4 preserved lemon
2 – 3 tbls goji
1 clove garlic, sliced paper thin
Place the broccoli and goji in a bowl. Pour hot water over and let it sit as you finely slice the garlic and julienne the preserved lemon. Drain the broccoli and add the garlic, nuts, goji and lemon to it. Toss in dressing.
1/4 cup red wine vinegar
1/2 cup carmellia oil (whatever oil you really fancy)
2 tbls olive oil
Whisk together and mix into salad. Don’t pour the whole thing in at once. It may be too overwhelming.
Marinating the beets in salt softens them and releases the water. Pat each beet down with a kitchen towel to remove the water. Place three pieces of dry beet carpaccio, slightly overlapping on a plate. Scoop on some chipotle cheese. Dress with salad in one of the ways pictured in either of the pics above.
This dish has sour, spicy, sweet, earthy tones. Absolutely delicious.
1/2 – 1 cup of raisins/ cranberries/ golden berries (bear in mind what your palate wants)
1/2 – 1 cup of dessicated coconut
1 cup of date paste (blend 2 cups dates with 1/4 – 1/2 cup water until it becomes a paste)
2 tbls coconut oil, melted
1/2 cup raw cacao powder
Give it a good mixing by hand then form into balls or line a glass container with plastic and press the mass neatly and evenly into the container, evening out the edges. If the mass is too dry, add more date paste or coconut oil. Cover and refrigerate.
1/2 cup raw cacao butter, melted
1 cup of raw cacao powder
1/4 – 1/2 cup honey/ maple (start slow, you don’t want a sugar overkill)
Whisk all three together the slowly pour over the mass that is pressed well into your glass container. Set in the fridge for a few hours or the freezer for 10 minutes. As you can see, the truffles are not covered with chocolate but if you want to, using a fork, dip the truffles into the chocolate and then set in the fridge again.