Throughout this lockdown period I've felt a need to stay connected through making and creating – mainly through recipe sharing. It's also been driven by a wish to get back to my roots and to nurture my family through this challenging time. I actually studied wholefood nutrition at the Natural Gourmet Institute in New York and used to teach natural cooking workshops.
The food I tend towards is nutritionally dense – ideal when we seek comfort but also wish to nourish. I’ve shared them on social media and now consolidated some into this little journal.
In an effort to reduce the homeschool plus working from home friction we did fractions as we baked. We halved the recipe and much to Cranfield junior’s horror we reduced the sugar by a 1/3. Learning about low waste we used whole eggs for the curd. We also learnt to be flexible and substituted the almond flour w chestnut flour because that’s what we had. We even snuck our lovely NZ made spatula into the image.
For the pastry:
Pulse 120g almond, chestnut or rice flour with 30g softened butter in food processor.
Then add 1 egg and 1 Tb sugar to combine. This will be a sticky ‘not as you know it’ pastry dough.
Mould this into your pie dish with your hands and bake blind for 12 -15 minutes at 180g. If you double the recipe it may need longer.
Allow to cool.
Whisk 3 eggs and 80 g sugar in saucepan until frothy.
Add juice of 3 lemons, zest of one lemon, 80g butter and keep whisking over a gentle heat.
After approx 5 - 10 minutes of loving whisking you should have a luscious lemony curd.
Refrigerate and when you’re ready add to your cooled pie crust.
To make the most delicious frothy ‘I can’t believe that was made at home coffee.’ This recipe came via Thecoconutmamma
Simply whip up 2 Tb hot water, 2 Tb instant coffee and 2 Tb sugar. I used a blender and it frothed up well, then pour frothy creamy goodness into your cup.
Add your choice of milk (I used Little Island coconut milk) to the blender and combine. Then pour milk over the coffee. Delicious!
You can even add medicinal mushrooms to your coffee like wild cordyceps and reishi for extra immunity and energy boost!
For sugar I used Lakanto monk fruit which is a wonderful sugar replacement.
Avocado Chocolate Mousse
2 ripe avocados
4 Medjool dates
3 T of sweetened drinking chocolate
1 T raw cacao powder (if you don't have any add extra drinking choc)
1 T maple syrup
pinch of salt
splash of natural vanilla
Soak dates for 20 mins, drain. Puree everything until creamy. Adjust seasonings to taste. Enjoy!
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