Chocolate & Almond Nice Cream: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Chocolate & Almond Nice Cream

GF R VG

Serves 6–8 servings

Preparation time: 15 minutes, plus 4 hours freezing

“Regulars at Farmacy know we love a nice cream. It was hard to choose which flavour to include. Emily loves this banana and almond version and could quite happily eat it every day. It has a creamy edge and chocolate fudge chunks in the middle. There are no grains in the recipe and no flour, and it is sweetened with natural sugars. All the ingredients support good health. This is a nice cream your body won’t mind you eating.” p.231

 

Chocolate and Almond Nice Cream

For the fudge

50g (1¾oz) coconut flour

3 tbsp cacao powder

6 tbsp maple syrup

¾ tsp vanilla extract

pinch of salt

 

For the ice cream

6 peeled, sliced and frozen bananas (you can use fresh but these take longer to set)

175g (6oz) smooth Almond Butter (see page 74)

3 tbsp maple syrup

1 tsp vanilla extract

 

Put all the fudge ingredients into a small food processor and blend until well combined. The mixture should resemble dry brownie pieces. Turn into a bowl and break up the mixture into chunks or finer pieces if desired.

Put all the ice cream ingredients into a blender and whizz at a high speed until completely smooth. Transfer the mixture into a freezer-proof container. Add the fudge pieces, folding them in with a spoon until they are evenly distributed. Freeze for 4–5 hours until set.

 

Almond Butter

GF VG

Quantity: approx 250g (9oz)

Preparation time: 20 minutes, plus 15 minutes cooking

 

500g (1lb 2oz) raw, peeled almonds, Unsoaked

 

“This recipe is a one-ingredient wonder that transforms almonds into a luxurious, velvety

spread. We use it as a butter replacement in our recipes and in a variety of plant-based

dishes. Almonds are high in vitamin E and are one of the most nutritional of all nuts. The

butter adds flavour and thickens sauces with all the nutty goodness that almonds provide.”p74

 

Preheat the oven to 150˚C (300˚F), Gas Mark 2. Place the almonds on a baking tray and put in the oven for 15 minutes. Be careful not to colour the nuts too much; do not fully toast them.

Place the nuts in a food processor and process at high speed for 2 minutes. Reduce to medium speed and process until the mixture has a creamy, tahini-like texture, and is smooth and velvety. If there are still lumps, continue processing. The mixture will go through different states, turning from almond meal to powder and then into butter. Be patient and scrape the bowl frequently, especially at the start. The time it takes will vary depending on the freshness of the nuts – this process can take up to 15 minutes.

Notes

This is one recipe for which you don’t need to soak the almonds. The almond butter works best when the nuts’ natural oils are warmed, allowing them to be released more easily. This recipe does not work with ready-ground almonds. Raw, peeled almonds produce a creamy and velvety butter texture free of the solids of the skin. Alternatively, you can use almonds with their skins to create a darker butter with a slightly different flavour.

This keeps well in an airtight container in a dry, cool place.

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

Review: Farmacy Kitchen Cookbook Plant Based Recipes for Conscious Living – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook

Camilla Fayed

Hachette Australia

Aster: Octopus Books

ISBN: 9781912023509

 

Description:

Want to eat well with nature’s best ingredients while being aware of where our food comes from?

 

Think taking better care of the land and people who grow these ingredients is important?

Welcome to the FARMACY KITCHEN, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farmacy ethos is about bringing attention back to nature, simplicity and balance. We love to follow the concept of ‘simple abundance’ in the food we create, using fresh, colourful and whole foods in inspired combinations for maximum taste, digestion and enjoyment.

 

We know how good food tastes when it’s made with love and intention. It’s a creative process that brings care into the kitchen to make great-tasting food to nourish the body and energise the soul. A process that you can now bring to your own kitchen with the help of this book.

 

 

My View:

This beautiful book pays homage to fresh, natural plant based ingredients in colourful and tantalising ways. I must admit I was instantly drawn to the breakfast breads and some of the desserts (especially the gluten free, vegan, raw Chocolate Wheels – which look a lot like a commercially made comfort food of my childhood).

 

This book has so much more than comfort foods to offer; I love that there is a comprehensive guide to preparing nuts, seeds, grains and beans.  Activating nuts and seeds by soaking makes digestion easier and their nutrients easier to absorb. And can improve taste.  Following on is a section on sprouting, and then another on cooking with beans and pulses. A great tip here (that I know but don’t follow often enough) is to soak and cook different types of beans separately as the cooking times varies depending on the variety.  I often make a bean casserole or need a mix of beans for a dip or burger – and sure enough if I try and short cut and soak and cook together some are over cooked (mushy) some are still hard…one I will learn J

 

There is a great section on “basics” which covers making sauces, nut and seed milk, nut butter, fruit chia jams etc. There are sections on breakfast, dip and appetizers, sides, soups and salads, mains and desserts. The final chapter adds a surprising element – a section on natural recipes for keeping your home and body healthy without the chemicals; think edible body butter, natural toothpaste and body wash.

 

This is a comprehensive guide to fresh and natural plant based cooking.

 

 

 

 

Who Would Have Thought…

Who would have thought that tahini ( ground sesame seed paste) and maple syrup could  taste this good?  Today I made my first raw food dessert – raw caramel slice from  Vladia Cobrdova’s “A Whole New Way To Eat.”

I love the base- dates and almonds, the caramel – basically tahini, coconut oil and maple syrup and the choc top –  mostly just cocoa and coconut oil. YUM.  A little goes a long way – but  make sure you keep this in the fridge.  The recipe  states this will keep for up to three weeks in an airtight container in the fridge, which is good because this recipe made a huge amount.  If you are down this way – pop in for a coffee and a taste.

 

raw caramel slice

Post Script: A Whole New Way To Eat – Vladia Cobrdova

A Whole New Way To Eat

Vladia Cobrdova

Murdoch Books

ISBN: 9781743368978

 

Description:

Stunning recipes for fad-free eating from the original modern Australian health food providore.

 

Step into fad-free whole-food eating with recipes you can trust from the original modern Australian health food providore.

 

A Whole New Way to Eat is the healthy recipe collection all households need. Everyone is welcome at the table with this way of eating – whether you’re looking for inspirational vegan, paleo or vegetarian recipes or you’re simply after truly delicious food that just happens to be good for you. From The Best Turmeric Yoghurt and Tahini Potato Salad to the hands-down most delicious Raw Caramel Slice you’ve ever tried, your body will thank you from your tastebuds to your gut. Nutritionist and recipe developer Vladia Cobrdova from About Life recreates over 135 of the mouth-watering dishes she’s made popular in the stores’ busy cafes, takeaway and ready-made meal sections.

 

A Whole New Way to Eat is a modern take on healthy eating for those more interested in eating well than following the latest craze.

 

Author bio:

“Vladia Cobrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia’s largest wholefoods retail chain. Born and raised in Czechoslovakia, Vladia first saw and tasted avocadoes and mangoes when she came to Australia as an au pair. She started working at a juice bar and health food shop called About Life when she was studying to be a nutritionist. Fourteen years later that business is now the largest retailer of health food in Australia and Vladia develops the recipes for the business. She’s still blown away by the taste of avocadoes and mangoes.”  https://www.murdochbooks.com.au/browse/books/healthy-cooking/A-Whole-New-Way-to-Eat-Vladia-Cobrdova-9781743368978

 

 

 

My View:

I haven’t had the time lately to experiment in the kitchen with recipes from some of the new cook books I have at hand, (we have been on holidays, twice in the past two months and when back home have been extra busy, or had lots of visitors or commitments), this year has just been busy. However tonight I sat down and had a good look at A Whole New Way To Eat by Vladia Cobrdova and I am  now excited about the idea of returning to the kitchen and trying out some of these tantalizing, fresh, healthy and delicious looking recipes.

 

There are great breakfast ideas, dips, sides, mains, snacks, lunch, soups… “The dishes in this book cover every occasion – for when you only have 10 minutes to prepare a nutritious snack to keep the energy levels up and stress levels down, or for creating a meal to impress your guests. Perhaps you want to experience the sense of achievement you get from baking bread and serving with lashings of good quality local butter?” (YES YES YES) Vladia hopes that by sharing these recipes she can pass on some of the enjoyment and satisfaction that cooking has given her, her family and the clients of About Life. (p9)  And the recipes here cater to a variety of dietary requirements; including gluten free, paleo, vegan, vegetarian, raw food, meat lovers…there is sure to be something here for everyone.

 

Let’s get cooking!

 

 

 

 

 

Nut Cake: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Nut Cake

This is a wonderful cake that does not require baking. It contains neither gluten nor dairy products.” p41

serves 6

500 g (1 lb 2 oz) nuts and seeds, such as almonds, walnuts, hazelnuts or pepitas
(pumpkin seeds)

5 fresh dates or prunes, stones removed

100 g (3½ oz) raisins

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla powder (optional)

pinch of sea salt

1 tablespoon maple syrup or honey (flower honey is best)

 

nut-cake

 

Process half of the nuts and seeds in a blender, until quite finely ground. Repeat with the rest
of the nuts and seeds. Transfer all the blended nuts and seeds to a mixing bowl.

Put the dates and raisins in the blender and run it at full speed until they are finely chopped.

Mix the cinnamon, nutmeg, vanilla powder and sea salt into the blended nuts, and stir in the chopped dates and raisins.

Drizzle over the maple syrup or honey. Bring the dough together with your fingers.

Press out the dough in a cake shape that measures approximately 22 cm (8½ inches) in ­diameter, or press it out into six small portions.

 

TOPPING SUGGESTIONS

plain yoghurt, fresh fruit, dark chocolate flakes and lemon balm, mint or chervil

sour cream, softened cranberries and lemon balm, mint or chervil

sour cream and oven-baked apple slices with ground cinnamon

fresh blueberries and 2 pears simmered until tender in 200 ml (7 fl oz) apple juice, then diced

100 g (3½ oz) melted dark chocolate and 1 tablespoon organic coconut butter, combined to make a chocolate sauce

 

Sadhana Kitchen Super Bowl: The Naked Vegan – Maz Valcorza

naked-vegan-cvr

 “Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

 

Sadhana Kitchen Super Bowl

SERVES 4

 

“This is one of our most popular dishes at Sadhana Kitchen because it’s so vibrant, beautiful and delicious. That it’s one of the healthiest things you could eat is just a happy bonus.”

 

baby English spinach leaves, to serve

1 batch Brazil nut cheddar cream cheese (page 79)

1 batch Tomato, paprika & zucchini hummus (page 125)

1 batch Sauerkraut (page 84)

1 batch Beetroot dip (page 122)

 

Zoodles

2 zucchini (courgettes), spiralised

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

pinch of Himalayan pink salt or Celtic sea salt

 

Minted cucumber

2 large cucumbers, sliced

2 tablespoons finely chopped mint

1 tablespoon lemon juice

 

Lemony kale

140 g (5 oz/2 cups) shredded kale

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

 

Parsley tomatoes

250 g (9 oz) cherry tomatoes, cut in half

1 tablespoon cold-pressed extra virgin olive oil

2 tablespoons finely chopped flat-leaf (Italian) parsley

 

Put the zoodles ingredients in a small mixing bowl and toss together. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.

 

Line a large bowl or platter with some baby spinach leaves. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip. Enjoy straightaway.

 

superbowl