Beetroot 'Risotto' with Wasabi Cream

This is one of my favourite summer recipes. Its tasty, light and nourishing, and with the hint of wasabi it really spices things up a little.

Olivia x

Recipe from Love By Olivia

INGREDIENTS

WASABI CREAM
1 cup (135g/4.8oz) cashews, soaked (see page 12)
1⁄2 cup (125ml) filtered water
1 tsp wasabi powder
1 Tbsp rice malt syrup
juice of 1 lemon

BEETROOT RISOTTO
4 parsnips
2 large beetroots
3 Tbsp finely chopped chives 1 clove garlic, minced
1 tsp Himalayan sea salt
1 tsp freshly ground black pepper 1 tsp kelp powder
1 Tbsp miso paste
5 Tbsp sesame oil

GARNISH microherbs

METHOD

To make the wasabi cream, place all ingredients in a high-speed blender, and blend on high until smooth. Pour wasabi cream into a jug and set aside.

To make the risotto, peel the parsnips and beetroots, trim off the tops and bottoms and discard. Chop vegetables into pieces and place in a food processor. Process on medium until vegetables form a rice-like consistency, then place the ‘risotto rice’ into a bowl. Add the chives, garlic, sea salt, pepper, kelp powder, miso paste and sesame oil and mix thoroughly.

Place the risotto into short tumblers and press down firmly. Place your serving plate on top of the tumbler, and carefully flip so that the risotto falls onto the plate in a moulded form. Garnish with microherbs of your choice. Drizzle the wasabi cream around the outside of the risotto.

Serves 2

Coconut & Raspberry Bliss Balss

INGREDIENTS

1 cup (140g/4.9oz) sunflower seeds
1 cup (100g/3.5oz) desiccated coconut
1⁄3 cup (50g/1.7oz) chopped beetroot
1⁄3 cup (8g/0.3oz) freeze-dried raspberries
1⁄2 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder
3 Tbsp coconut oil
2 cups (320g/11.2oz) dates, soaked for 4 hours

COATING
1 cup (100g/3.5oz) desiccated coconut
1⁄4 cup (6g/0.2oz) freeze-dried raspberries

METHOD

Place the sunflower seeds, desiccated coconut, beetroot, freeze-dried raspberries, sea salt and vanilla bean powder and blend until fine. Add the coconut oil and blend until well mixed. Add the dates and blend on low until well combined. Pour mixture into a bowl and set aside.

Place the desiccated coconut and freeze-dried raspberries in a small bowl and mix with your hands, rubbing to combine the raspberry colour with the coconut. Take two tablespoons of the mixture and roll into a ball. Place in the raspberry coconut mixture and roll around to coat completely. Continue to do this until you have used up all the mixture. Store, refrigerated, in an airtight container for up to three weeks.

Makes 12

Choc & Orange Mousse with Poached Pear

Rec

Poached Pear
1 pear
3 tbsp lemon juice
3 tbsp maple syrup

Mousse
Flesh of 1 avocado (or flesh of 1 mango)
2 bananas
1 cup Almond Mylk
2 Tbsp cacao powder
1 Tbsp coconut sugar
1 Tbsp coconut oil
pinch of vanilla bean powder
pinch of himalayan sea salt

Garnish
2 Tbsp pistachios
chopped 1 Tbsp orange zest

Method

To make the poached pear, place lemon juice and maple syrup in a bowl or glass that will also fit the pear. Peel then halve the pear and slice off the bottom. Place in the glass and refrigerate for at least 2 hours to marinate. ensure the pear is fully immersed in the liquid; if it isn’t, add more lemon juice or water.

To make the mousse, place avocado, bananas, Almond Mylk, cacao powder, coconut sugar, coconut oil, vanilla bean powder and sea salt in a blender and blend until smooth. Pour into two small bowls and place pear halves on top. Garnish with a sprinkle of pistachios and/or orange zest.

Serves 2

Recipe from Love By Olivia

Vegan Coconut Agar Jellies

INGREDIENTS

1 can (400mL ) of Fair Trade Organic Coconut Milk

1/2 tsp. pure vanilla extract

1 tsp. rose water 

3 cardamom pods crushed

3 tsp. Agar powder - Pacific Harvest Brand

METHOD

1. Heat coconut milk, with all ingredients except agar.
2. Bring to a boil, and then simmer for 10 minutes to let flavours infuse.
3. Strain the crushed cardamom pods out, add the agar and mix well with a whisk.
4. The mixture starts to thicken up after a couple of minutes. 
5. Pour into a glass dish, or mould of your choice, can be made into individual servings.
6. Allow to sit at room temperature until the mixture cools down, then place in the fridge for a minimum of 2 hours. 
7. Cut into squares and have as a snack to nourish your skin, hair nails and digestive system or have as individual dessert servings. Store in the fridge.

Spinach & Quinoa Fritters

Ingredients

300g frozen spinach with the water squeezed out *Other leafy greens can be substituted or mixed with spinach

2 eggs OR Vegan egg substitute: mix 2 tbsp. chia seeds and 1 tbsp. flax seeds with 1/3 cup of water - *must allow the mixture to rest for 30 minutes before cooking

1 tbsp. psyllium husks

2 tbsp. chia seeds

1 cup uncooked quinoa

1 tsp. sea salt or Himalayan salt

Coconut oil or olive oil for frying

 

Method

1. Defrost the spinach and squeeze as much water out of the frozen spinach as you can, if using fresh spinach or any other leafy greens- lightly steam and then squeeze out the water. 

 2. Cook 1 cup of black or white quinoa in 2 cups (500 mls) of water with a pinch of Himalayan salt or Celtic sea salt, bring to a boil. Reduce the heat to a gentle simmer and gently cook for about 15 minutes, until you see rings form around the quinoa seeds. Set aside and mix with the spinach.

3. In a large bowl mix the quinoa, spinach with 1 tsp. salt, add 1 tbsp. of psyllium husks and stir well. Mix in the 2 eggs and chia seeds, stir to combine well. Allow this mixture to rest for 15 minutes before shaping into patties. I make mine between 6-8cm wide, which makes between 15-20 patties. 

Vegan Option

Add 2 tbsp. chia seeds and 1 tbsp. flax seeds to 1/3cup water in addition to the chia seeds and psyllium husks already mentioned in the recipe. Allow the mixture to sit for at least 30 minutes before shaping into patties and cooking.

 4. Heat your skillet, to a low to medium heat, add oil and place your patties in the pan.

Fry between 3-5minutes on each side or until golden brown. 

Serve with salad of your choice, sauerkraut, fresh vegetables or as a burger, or enjoy as a simple savoury snack. 

RAW CHOCOLATE MARBLE DREAM PIE

BASE

INGREDIENTS

1 1/2 cups dry Almonds

3 Tbsp Cacao Powder

1/3 cup Cacao Nibs

10 x fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Himalayan Salt

METHOD

Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.

---

PIE FILLING

INGREDIENTS

3 cups soaked Cashew nuts

2 cups Raw Almond Milk* (see recipe below)

3 Tbsp Lemon Juice

1/2 cup Honey

1 tsp Natural Vanilla Essence

1/8 tsp Sea salt

3 Tbsp Lecithin

1/2 cup Virgin Cold Pressed Coconut Oil

1/2 cup Cacao Butter

METHOD

1.  Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.

2.  Add to blender all ingredients except the coconut oil, cacao butter, and lecithin.  Blend until smooth and creamy.

3.  Add melted coconut oil, cacao butter, and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.

5.  To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.

6.  Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.

Eat, share & enjoy with friends and family!

The pie will keep for at least 4 days.  Store covered in the fridge.

---

*RECIPE: RAW ALMOND MILK

INGREDIENTS

1 C Raw Almonds

3 C Water

METHOD

Soak almonds overnight.  Blend ingredients together 2-3 minutes.

Pour into straining bag and squeeze out the milk.

Stores in fridge for up to 5 days

---