Pear & Gingerbread Smoothie Bowl

– serves 1 (makes 1 1/ 2 cups)

INGREDIENTS

  • 1 frozen ripe pear, quartered, cored & coarsely chopped
  • 1/ 2 frozen banana, coarsely chopped
  • 1/ 4 cup (40 g) raw cashews, soaked
  • 1 medjool date, pitted
  • 1 scoop TBC chocolate BODY powder
  • 1/ 2 cup (125 ml) unsweetened almond milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/ 2 teaspoon ground nutmeg

Topping

  • Persimmon, sliced
  • Dried fig, sliced
  • Pecans
  • Dried mulberries
  • Cape gooseberries
  • Goji berries
  • Cacao nibs

METHOD

  1. To prepare the smoothie bowl, place all of the ingredients in a high-speed blender. Blend until smooth.
  2. Pour smoothie into a shallow bowl. Decorate with topping, as desired.

 

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Mushroom and buckwheat risotto

– serves 4-6

INGREDIENTS

  • 1 cup buckwheat
  • 60 ml olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh thyme leaves, plus extra sprigs to serve
  • 350 gm mixed mushrooms, small ones halved, large ones thickly sliced
  • 60 gm finely grated sheep’s pecorino or parmesan
  • Large handful coarsely chopped flat-leaf parsley, plus extra to serve
  • Finely grated rind of 1 lemon, juice of ½

Mushroom stock

  • 2 litres filtered water
  • 3 large field mushrooms, broken into large pieces
  • 2 leeks, coarsely chopped
  • 2 heads of garlic, halved
  • 4 thyme sprigs
  • 1 fresh bay leaf
  • 20 gm dried mushrooms

METHOD

  1. To make the mushroom stock, simmer all the ingredients in a large saucepan over medium heat until well-flavoured (about 45 minutes), strain into a clean saucepan (discard or compost the solids) and keep warm over low heat. The stock can be frozen at this point as it’s a great freezer standby.
  2. Rinse buckwheat and set aside. Heat oil in a large saucepan over medium heat, add leek, garlic and thyme, stir occasionally until tender (about 5 minutes), add mushrooms, season to taste and cook until beginning to soften (about 5 minutes).
  3. Next, stir in the buckwheat, then add a couple of ladles of mushroom stock, enough to just cover the buckwheat and cook, stirring until absorbed. Season to taste as you cook and continue adding stock like this, stirring until it’s all absorbed before adding more, just as you would when making a risotto. Cook until the buckwheat is just tender but still has a little bite to it (about 25 minutes) – you may not need all the mushroom stock but any left over can be frozen for another use.
  4. Stir in the parmesan, parsley, lemon rind and lemon juice, check the seasoning and serve hot, scattered with extra parmesan, parsley, and thyme.

 

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Chocolate & Black Sesame Bites

– makes 16

INGREDIENTS

  • 3 medjool dates, pitted
  • 1/ 2 cup (125 ml) boiling water
  • 1 cup (150 g) black sesame seeds
  • 1/ 2 cup (75 g) sunflower seeds
  • 1/ 3 cup (35 g) cacao powder
  • 1/ 4 cup (25 g) desiccated coconut
  • 2 scoops TBC chocolate BODY powder
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla bean powder
  • pinch Himalayan salt
  • 2 tablespoons coconut butter, melted
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao nibs, for decorating

Raw Chocolate

  • 1/ 4 cup (25 g) cacao powder
  • 25 g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 3 teaspoons coconut oil

METHOD

  1. Soak dates in the boiling water for 10 minutes, or until softened.
  2. Meanwhile lightly toast the sesame seeds in a dry pan over low-medium heat for 2 minutes, or until they begin to smell nutty. Set aside to cool.
  3. Place the cooled sesame seeds and sunflower seeds in a high-speed blender. Blend to finely ground. Add the cacao powder, coconut, TBC chocolate BODY powder, chia seeds, vanilla and salt and blend to combine. Transfer into a large bowl.
  4. Place the softened dates and any remaining liquid, coconut butter and maple syrup in the high-speed blender. Blend until smooth. Add the dry mixture and blend briefly, until mixture begins to come together.
  5. Transfer back in the bowl and mix well to combine.
  6. Place the mixture on a large piece of baking paper. Press and shape into a compact square. Cover with another sheet of baking paper. Roll out to make an approximately 2 cm thick square. Trim the edges.
  7. Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
  8. Meanwhile to make the raw chocolate, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
  9. Cut the set chocolate and black sesame mixture into sixteen squares.
  10. Dip a corner of the squares on the diagonal into the chocolate. Use a knife to spread and coat half of the square making a defined diagonal line. Place back on the tray.
  11. Sprinkle cacao nibs on the chocolate-coated top, to decorate.
  12. Refrigerate for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively, freeze for up to 3 months.

 

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Blackberry, Rosemary & Pepper jelly

– serves 4

INGREDIENTS 

  • 2 1/ 2 cups (375 g) fresh or frozen blackberries
  • 2 1/ 2 cups (625 ml) water
  • 2 tablespoons maple syrup
  • 4 large sprigs rosemary
  • 1/ 2 teaspoon peppercorns, crushed
  • 1/ 3 cup (80 ml) cold water
  • 6 teaspoons grass-fed powdered gelatine
  • 1/ 4 cup (60 ml) COLLAGEN Inner Beauty Boost
  • edible flowers, to decorate

Blackberry & Vanilla ‘Cream’

  • 1/ 2 cup (75 g) fresh or frozen blackberries
  • 1/ 2 tablespoon maple syrup
  • 1/ 2 teaspoon vanilla bean powder
  • 1 1/ 2 cups (375 ml) natural yoghurt

METHOD

  1. If using jelly moulds, lightly grease four 1 cup (250 ml) capacity moulds with coconut oil and refrigerate to set.
  2. Combine the blackberries, water, maple syrup, rosemary and peppercorns in a medium saucepan. Bring to the boil. Decrease the heat and gently simmer for 5 minutes. Remove from the heat and set aside to infuse, until cool.
  3. Strain through a sieve lined with muslin cloth. Gather up the edges to form a bundle and squeeze to extract all of the liquid and flavour. Discard the solids.
  4. Pour the water in a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
  5. Place 1 cup (250 ml) of the blackberry liquid into a small saucepan and gently heat, until hot. Add the softened gelatine and stir to combine. Pour back into the remaining blackberry liquid and mix well. Add TBC collagen liquid and stir to combine.
  6. Pour into the prepared moulds or alternatively serving glasses. Refrigerate for at least 4 hours, or until completely set.
  7. To prepare the blackberry and vanilla ‘cream’, combine the blackberries, maple syrup and vanilla in a small saucepan. Gently heat for 3–4 minutes, until softened. Set aside to cool.
  8. Place the yoghurt in a medium bowl. Add the cooled blackberry mixture fold through to create a ripple effect.
  9. Serve jellies with blackberry and vanilla ‘cream’. Decorate with edible flowers and a little freshly ground black pepper, if desired.


Cover and store in the refrigerator for up to 1 week.

 

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