Thursday, April 26, 2012

Raw Macadamia Nut Cheese

For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James.   A pommy lad with a passion for raw food he is certainly my go to for the basics in my raw food explorations.  This basic macadamia nut cheese for example was a tasty addition dolloped on top of a sweet potato pizza of which I shall share with you soon and also proved delightful alongside some chilli flakes and freshly made basil pesto.  Have a go and see what you think.

Basic Macadamia Nut Cheese

2 cups macadamia nuts
1 cup water
1 tspn probiotics

Blend all the ingredients in a high speed blender until smooth
Place the mixture in a strainer that has been lined with muslin or cheesecloth 
Fold in the edges of the cloth and find a plate that will fit inside on the strainer to place a weight on such as a bottle filled with water
(the weight should not be so heavy that it pushed the cheese through the cloth, just heavy enough to press the water out)
Leave to culture at room temperature for at least 24 hours but no more than 48 hours
Once culturing is complete, stir in or use your food processor to add the following ingredeints:

3/4 tsp sea salt
2 tsps nutritional yeast
1 tspn lemon juice ( i added 2 tsp for some extra zing)

Transfer the cheese to a mould of your choice or shape into little balls
Place the cheese in a refrigerator, or remove from the mould and dehydrate at 105 degrees fahrenheit for 24 hours to get a rind.

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Wednesday, April 18, 2012

Dairy Free Banana Coconut Custard

My source for this quick and nourishing start to the day comes from primal kitchen.  If you are into the primal/paleo thing then stop by and check out all their ideas and inspiration.  I am sure you won't be dissatisfied.  I liked that these custards were baked off in a water bath and are something you can do the night before.  A point to note is that the raspberries worked beautifully on top here but don't be swayed by me as you could top this off with anything you desire quite easily.   Some nuts and shredded coconut would probably be nice for a bit of extra crunch too.  I made two larger ramekins for myself and two smaller for the boys so you decide how many you would like. You could easily double the mix for more....    

makes 2 large ramekins + 2  small ramekins

1 can full fat coconut milk (270 mls)
1 banana
2 pastured eggs
1 Tbs honey
2 tsp cinnamon
1 tsp vanilla extract

Preheat an oven to 180 degrees celcius (350 fahrenheit) 
Place all of the above ingredients into a blender and whiz together until smooth
Set aside
Fill a baking dish with water to just under half way
Place the empty ramekins into the water bath (make sure the water bath only comes up to about half way)
 Then evenly pour the mix into each ramekin
Place in oven for approximately 45 mins
Allow to cool in the water bath to prevent the tops from cracking
Top with your choice of topping
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Saturday, April 7, 2012

Happy Easter! Raw Chocolate Bark with Goji Berries, Dried Blueberries and Macadamia Nuts

 Someone please tell me why I haven't done this earlier?   The inspiration to do so came about after dehydrating some blueberries and my usual delving for "what can I do with them now"? I searched high, I searched low, I stood in front of the pantry gazing munching on gojis and macadamias when "bing" - I spied the block of cacao butter that had been in my pantry for roughly 3 months that was dying to be turned into some sort of delight for Easter.  As it currently stands, I am slightly in heaven and so to are the boys  as you can see.  Now I am left wandering why I haven't done this before for many reasons.    Happy Easter everyone and enjoy!!  

Raw Chocolate with Blueberries, Goji Berries & Macadmia
Adapted from Rawxy

1/2 cup cacao butter, melted
1 cup cacao powder 
1 Tbs Maca Powder
1 Tbs Mesquite Powder
1 Tbs Coconut Sugar
Goji Berries, Dried Blueberries and Macadamia Nuts chopped in half

In a dehydrator melt the cacao butter or if you don't have one you could do it over a very low heat on the stovetop by putting the butter into a saucepan
Prepare a tray lined with baking paper (just make sure it fits in your freezer)
Sift the cacao, maca and mesquite powder together
Add the coconut sugar to the powders
Add the dry mix to the melted cacao butter and mix well to combine
Pour onto the prepared baking tray
Top with goji berries, blueberries and macadamia
Put in the freezer for approx 1 hour or until set

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Friday, April 6, 2012

A Gorgeous Soul and A Rainbow Salad with Persimmon

      It has been a tough month and this salad is just what I needed.  Nothing fancy just lots of glorious colour and nourishment.   

My Rainbow Salad with Persimmon
Serves 2 or 4 as side

1/2 a small purple cabbage, washed and thinly sliced
1 medium carrot, thinly sliced
1/4 red capsicum, thinly sliced
1 large persimmon, thinly sliced
1 Tbs sunflower seeds (preferably soaked for min of 2 hrs)
1 Tbs pumpkin seeds (preferably soaked for min of 2 hrs)
coriander (as much or as little as you like)

Prepare the above ingredients and place into a large salad bowl
Serve with a drizzle of dressing below either alone or alongside your choice of protein

Honey Lime Dressing

1/4 cup apple cider vinegar
1/4 cup cold pressed olive oil
1/4 cup raw honey
juice of one large lime (more if you extra zing)
salt & pepper to season

Place all the ingredients into a bowl and whisk vigorously to combine
store in a glass container with a lid for up to 3 days in the refrigerator
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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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