May 31, 2013

Luscious Lemon Curd

Posted by Samantha Gowing under Alkalising, Antioxidants, Aphrodisiac, Byron Bay, Cabarita Ocean Health Retreat, Cleansing, Coconut, Energising, Gluten free, Honey, Love, Organic, Organic Chef, Organic food, Paleo, Superfoods, Wellness, Wholefoods | Tags: , , , , , , , |
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BWP_Cabarita_6186
Our guests at Cabarita Ocean Health Retreat just love this lemon curd that we serve at breakfast. Traditionally made with butter, we substitute with coconut oil for a rich and luxurious texture.
Makes about 250ml

3 organic eggs
1 lemon, juice and zest
2 tablespoons raw organic honey
6 tablespoons coconut oil, melted

  • In a very clean saucepan, whisk eggs, lemon zest and juice, honey and coconut oil together over a low heat until the mixture thickens into a glossy curd
  • Strain through a fine mesh sieve and allow to cool
  • Allow to cool and set before refrigerating

In the Thermomix

  • Place TM Butterfly in the TM bowl
  • Place eggs, lemon zest and juice and honey onto the TM bowl
  • Set timer to 5 mins and temperature to 60 C
  • Place lid and whisk at speed 1-2 for 2 mins
  • Add melted coconut oil and continue to whisk for remaining 3 minutes
  • Strain through a fine mesh sieve and allow to cool
  • Allow to cool and set before refrigerating

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September 24, 2012

Individual Raw-spberry Rose Cakes

Posted by Samantha Gowing under Uncategorized | Tags: , , , , , , , |
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Rawspberry Rose Cakes

So here’s the thing, I was never a fan of raw food – because of its cooling and abrasive effect on the digestive system for some –  until I moved up to Byron Bay and then established the kitchen at Cabarita Ocean Health Retreat. I started to investigate the merits of living foods and over the past four years I have created my signature Surf Spa Food based around the local produce, lifestyle and environment.

In this part of the world there is a temperate climate and not the extreme polarity of my hometown Melbourne’s weather. Devising a menu for health retreat that was very low sugar, no dairy and focuses on creating optimal vitality for our guests came naturally in my stride once I got the hang of what replaces what such as coconut oil can replace butter in many cases.

To my delight, raw desserts often mimic their conventional counterparts with an impressive masquerade, especially when it comes to Tiramisu which has a deceptively similar texture yet slightly lighter, nuttier taste to the ‘real thing’. Ultimately it’s all about taste and texture when it comes to imitation.

This living ‘cheesecake’ is a full flavoured little number with a creamy nut base and a deliciously tart, yet sweet raspberry finish. The hint of rosewater takes it from grassroots to restaurant sooner than you can shout ‘Mullumbimby’!

I’d love to read your comments.

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This recipe looks tricky but I promise you it’s not, so be patient as it’s truly worth it.

For the base
1 cup activated almonds
1 cup pitted Medjool dates
Pinch teaspoon murray river or local sea salt
1 tablespoon coconut oil, melted for oiling muffin tray

For the filling

3 cups cashews, soaked for 4 hours, drained
2 teaspoons organic vanilla extract
3 lemons, juice only
2/3 cup raw coconut oil, melted
2/3 cup raw light agave nectar
1 teaspoon organic apple cider vinegar
1 cup frozen raspberries
2 teaspoon rosewater *available at Middle Eastern stores

Garnish
24 raspberries

To make the base

  • Combine the first three ingredients in a food processor and blend well until the mixture resembles breadcrumbs
  • Oil a 24 hole mini muffin pan – you’ll need to use the silicone one so you can pop the cakes out with your hands press about 1 teaspoon of base mix into each muffin hole. Press firmly to ensure a tight base

To make the filling

  • In a food processor, combines cashews, vanilla, coconut oil, agave and apple cider vinegar and blend until smooth
  • Spoon about 1 teaspoon onto of the pressed made mix in each muffin hole. Smooth over. With the reaming mixture, add the raspberries and rosewater and puree until smooth
  • Spoon the berry rose mix on top of each cake to make the third and final layer
  • Press a frozen raspberry into the centre of each cake and freeze for at least six hours before serving

To serve

  • Gently press the the base of each muffin hole to help push the cakes out
  • Either place on another tray and continue to freeze or serve immediately
  • Garnish with more raspberries if desired
 

August 23, 2012

Superfoods Masterclass Sept. 1st

Posted by Samantha Gowing under Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
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There’s a couple of seats left for next weekend’s Melbourne Masterclass.

This is the last Melbourne class for the year.

Can you come?

Hope so, here’s the details.

__________________________
Organic Superfoods Masterclass

NEXT CLASS: 1st September  2012 12pm

HURRY! LIMITED AVAILABILITY
$250 inclusive of HANDS ON class, lunch and nutrition handbook
Register or call 0411 852 387

_______________________________

 

August 7, 2012

Raw pecan cacao brownies

Posted by Samantha Gowing under Activated nuts & seeds, Aphrodisiac, Byron Bay, Cabarita, Cacao, Energising, Family food, Food as medicine, Food blogger, Food Health Wealth, Pecans, Superfoods, Surf Spa Food, Wellness, Wholefoods | Tags: , , , , , , , |
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RawCacaoBrownies
Who would have ever believed that something so healthy could taste so damn fine?! I guarantee that you will just love these sweet rich treats.
But go easy, one a day is more than enough!

1 tablespoon coconut oil, melted
2 cups pecans
2½ cups Medjool dates, pitted
1 cup raw cacao
1 cup activated almonds, roughly chopped
Pinch Murray River or other good salt

  • Grease a baking tray about 20 cm x 15 cm with melted coconut oil and line with baking paper. Set aside
  • Place pecans in a food processor and blitz until the nuts are finely ground
  • Add the cacao and salt, then pulse to combine
  • Add the dates one at a time until you have a crumble like texture
  • Add almonds and blitz a little more
  • Press the mixture firmly into the lined baking tray. Chill for at least 1 hour until ready to cut. *Needs to be very cold so as to keep the shape of each brownie. Cut into 2cm by 2cm squares
  • Store in an airtight container in the fridge. Use within seven days
 

April 25, 2012

Gluten free Anzac biscuits with lemon curd

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Gowings Gluten Free Anzac Bix

Such an auspicious day deserves a healthy treat so here’s a gluten free favourite for you with the added spoil of lemon curd.

Perfect to sit down with a cold ale and watch the mighty Magpies meet their rivals Essendon in one of the great matches of the AFL season. 
Go Pies! 

Gluten free Anzac biscuits – Yields about 15

1 cup GF plain flour
1 cup rolled quinoa
1 cup brown sugar
! cup shredded coconut
125 g coconut oil
2 tablespoons organic maple syrup
1 tablespoon water
! teaspoon bicarbonate of soda – aluminium free

  • Sift the flour into a bowl. Add the sugar, rolled oats and coconut
  • Melt the butter in a saucepan and add the maple syrup and water
  • Stir the bicarbonate of soda into the liquid mixture
  • Add the liquid to the dry ingredients and mix thoroughly
  • Place walnut-sized balls of mixture on a greased tray and bake at 175°C for 15-20 minutes
  • Biscuits will harden when cool 

Lemon Curd
3 organic eggs
1 lemon, juice and zest
2 tablespoons raw organic honey
6 tablespoons coconut oil, melted

  • In a very clean saucepan, whisk eggs, lemon zest and juice, honey and coconut oil together over a low heat until the mixture thickens into a glossy curd
  • Strain through a fine mesh sieve and allow to cool
  • The curd will continue to set in the fridge
  • Use within 5 days
 

January 17, 2012

The Power of the Pav

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Berry good pavlova

Australia Day strikes a bittersweet note on our calendar signalling the end of long summer holidays and heralding the return to work and school.

Many Aussies honour the landing of white man onto this great southern land while others prefer to label it Invasion Day, not to mention the New Zealand versus Australia for the ownership of the glorious pavlova!

No matter which side of the ditch you reckon this classic comes from, it’s a national dish here in Oz and one that is so easy to make. It’s a fabulous treat and gluten free, but does have a helluva lot of sugar so go easy.

The pavlova base can be baked a day ahead, top with cream and berries before serving.
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6 organic egg whites
2 cups caster sugar
1 ½ teaspoons vinegar
1 ½ teaspoons vanilla essence
1 punnet berries – strawbs, raspberries, blueberries
1 cup thick cream

  • Preheat your electric oven to 150 C. If you’re using a gas oven however, you’ll need to crank up the fire to 220 C so as to ensure the gas oven is hot when it’s time to bake
  • Whisk the egg whites to a stiff peak, then slowly add the vinegar and the sugar about a large spoon at a time using a high speed hand mixer or the good ol’ Kenwood if you’re lucky enough to have one still. The vinegar helps to make a fluffier meringue
  • When you’ve got a sexy, glossy mix going on, you can then fold in the vanilla essence. Quickly and carefully spoon your meringue into either a greased and lined spring-form cake tin or a porcelain flan dish – both work well but the flan version means you don’t have to get it out to serve it and makes it easier to travel to your mate’s BBQ or the beach
  • Turn the gas oven right down to 150 C if using gas then bake the pav for 90 minutes. If using an electric oven, bake at 150 C for 45 minutes, then turn the oven off and continue cooking with no heat set for another hour – 105 minutes in total if using electric
  • When cooked, allow to cool and either remove from spring-form or leave in the flan case while you whip the cream, but please don’t add any sugar ‘cos there’s plenty in the pav already
  • When the pav’s cool, spoon over the cream and then add the berries. Or you can do this bit when you get to you destination
 

January 13, 2012

Peppermint Paleo Slice

Posted by Samantha Gowing under Activated nuts & seeds, Aphrodisiac, Byron Bay, Cacao, Coconut, Energising, Family food, Food as medicine, Food blogger, Food writing, Gluten free, Goji berries, Health retreats, Health trends, Love, Protein, Superfoods, Surf Spa Food, Wellness | Tags: , , , , , , , |
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Peppermint Paleo Slice

I’m becoming more and more intrigued by the Paleo way of life. The more I read, the more it makes sense, especially from an unprocessed, wholefoods point of view. Essentially it’s about minimising your grain intake and upping the ante on premium organic meat and enjoying an abundance of sustainable fish. Most importantly it’s all about hunter-gatherer, so masses of great vegetables are a must.

Therefore I’ve been experimenting with snacks to eat while on this pathway and I’ve come up with a ripsnorter of a treat! It needs refrigerating in the warmer weather, which we’re loving here in Byron this summer. Substitute the nuts, dried fruit and seeds for whatever you have in your pantry and just use more vanilla or maybe lemon essence or zest if you have no peppermint oil.

Gowings Peppermint Paleo Crunch

This is the ultimate raw Paleo treat – no cooking required. Love to hear your thoughts Readers!

¾ cup currants
¾ cup dried apricots
¾ cup hazelnuts
¾ cup Brazil nuts
¾ cup sunflower seeds – activated if possible
¾ cup cacao
¾ cup shredded coconut
2 teaspoons vanilla
3 drops peppermint oil (food grade)
2 teaspoons agave syrup
¾ cup coconut oil, melted – plus a little extra for greasing
2 tablespoons goji berries for topping
Extra coconut for topping

  • Line a rectangular or square cake tin with baking paper. Brush with coconut oil
  • In a food processor, blitz currants, apricots nut and seeds until they resemble coarse breadcrumbs
  • Add cacao, ½ cup shredded coconut, vanilla, peppermint and agave
  • Fold through melted coconut oil
  • Press into the lined tin, scatter extra shredded coconut and goji berries on top
  • Refrigerate for at least 4 hours to allow to set
  • Turn out onto a board when hard and cut into squares
  • Keep chilled and use within 5 days
 

December 23, 2011

Rockin’ Road

Posted by Samantha Gowing under Uncategorized | Tags: , , , |
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A great Australian bite

There’s a huge swell mounting off the coast here in Byron Bay, with waves of up to 4.5 metres predicted for Christmas Day due to the remnants of tropical cyclone Fina meeting the low that might swing up from the Great Australian Bight. So here’s another great Australian bite – not traditional, but certainly a ripper gluten free recipe, and best of all there’s barely any cooking involved, which means there’s more time to surf or just hang out with your buddies on Christmas Day. It’s wickedly rich, because it originally comes from Nigella Lawson, so be careful or you could be awake until New Year with all this sugar!  You’ve been warned!

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500 grams dark and milk chocolate buds
175g soft, unsalted butter
60 ml golden syrup
200g crisp gluten free shortbread biscuits
150g shelled Brazil nuts
150g mixed glacé cherries
250 g gluten free marshmallows
24 edible icing flowers *gluten free
2 tablespoons edible gold pearls
  • Place chocolate into a heavy-based pan to melt with the butter and syrup over a gentle heat
  • Put the biscuits into a freezer bag and bash them with a rolling pin to get big-and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  • Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble
  • Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate
  • Tip into a foil lined tray smoothing the top as best you can, although it will look bumpy
  • Refrigerate until firm enough to cut, which will take about 1 1/2–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  • Add a sprinkling of edible pearls and decorate with icing flowers if you have them
  •  With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares
 

December 3, 2011

Breakfast of Champions

Posted by Samantha Gowing under Uncategorized | Tags: , , , , |
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Sticky Black Rice & Max

Thanks to our Balinese ‘sister’ Janet de Neefe from Casa Luna Cooking School and her Honeymoon Guesthouse  for the recipe.

This highly nutritious,  famous pudding is mainly eaten in Indonesia as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.

Next time you’re in Bali, head up to Ubud and say hi to Bali Janet at www.casalunabali.com and if you can’t get there soon, be sure to buy a copy of her brand new book Bali The Food of my Island Home 

The perfect post yoga breakfast pick me up – just ask Max!

__

1/2 cup black rice
2 tbsp. sticky white rice
1 vanilla bean, scraped
2 cinnamon sticks
200 g. brown or palm sugar
1 pandan leaf or essence
Toasted coconut
2-3 cups coconut milk
2 cinnamon sticks

  • Soak the black rice in water to cover for at least 8 hours
  • Add the white rice for the last 2 hours, leaving it in the same water
  • Transfer to a large saucepan and add extra water so that it covers the rice by 10cm or one thumb. ( a rice cooker is not suitable )
  • Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might ned to add water while it boils
  • Only when it is soft enough to eat, stir in the palm sugar. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy.  Check the flavour
  • To Serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut


 

October 17, 2011

Raw Tiramisu

Posted by Samantha Gowing under Activated nuts & seeds, Aphrodisiac, Cabarita, Cacao, Coconut, Energising, Family food, Fine Dining, Food as medicine, Food blogger, Food Health Wealth, Food writing, Gluten free, Healthtalks TV, Love, Organic, Organic Chef, Organic food, Paleo, Raw Food, Superfoods, Surf Spa Food, Wellness, Wholefoods | Tags: , , , |
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Raw Tiramisu

Here’s a variation on an old favourite. This recipe is reworked from one I found online from The Vegie Bar in my old neighbourhood of Fitzroy.  

It’s a bit fiddly, but a recipe well worth practicing for a special occasion.

I’ve altered it a little to remove traditional stimulants of coffee and rum so it’s health retreat friendly!

You will need all the ingredients so it sets well, therefore wait until you have gathered all you need before you commence as substitutes will not work as well.

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Cashew Milk

1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract or powder
pinch sea salt

  • Blend all ingredients in a blender on high until you reach smooth milky mixture
  • Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes

Date and coconut layer
½ cup dates, pitted and soaked in 1/2 cup water until soft
1 cup cashews, soaked 1-2 hours
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla powder or extract
pinch sea salt

  • In a food processor, mix all ingredients until well incorporated and smooth

Cashew and coconut cream layer
1 cup cashew milk 1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon raw honey
1/2 teaspoon vanilla extract

  • In a food processor, mix all ingredients until well incorporated and smooth

Topping

1/2 tablespoon raw cacao powder

 Assembly            

  • In a small casserole dish or pie pan, form a cake layer (about 1cm in thickness) into the bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over cake and chill in freezer until firm
  • Repeat layering and refrigerate until firm
  • Sift raw cacao powder to dust over top layer of cream
  • Refrigerate for a few hours before serving
 

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