Twas the weeks before Christmas and all through …Rice, Coconut + fruit Veggie Fritters + Salad...

©Jude Blereau Please do not publish any of this material in any format unless you have checked with me first – please respect this.

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Twas the weeks before Christmas and all through the

house, everyone was stressed… even the mouse....


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WHAT WE ARE MAKING TODAY Black Sticky Rice GF/DF Smoky Beetroot Dip GF/DF Tapenade GF/DF (Goat Curd) Mango Cashew Chicken GF/DF Roast Plum, Goat Curd Tart Low Gluten Apricot, Macadamia Cake or Buttermilk Slab Cake (WB) Spelt Coconut Cream + Fruit Salad GF/DF/Egg Free GREAT FAVOURITES TO CONSIDER… Peanut Anzacs are great too (Coming Home to Eat) Strawberry ice Cream (Wholefood From the Ground Up) Marshmallow (Blog, click on Christmas) STOCK THE FRIDGE: Tapenade Mayonnaise Smooshy Dip Goat Curd Cooked Beetroot Good Dressing STOCK THE FREEZER Pastry Savoury + Sweet Orange + Currant Scones (Wholefood From the Ground Up)


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BREAKFASTS: Simple & Quick Protein Breakfast, providing fuel for a busy morning. Egg with vegies from the garden, anyway (l ightly scrambled, fried, omelette, fr ittata) Add organic and nitrate free Bacon / ham or sausages as desired or tempeh patties (Wholefood From the Ground Up). Remember any left over grilled vegetables, greens from the garden, mushrooms make up a delicious vegetarian breakfast with eggs or Tempeh Patties. Sourdough toast and butter if desired. Treat Breakfast or a Lazy Morning Best Ever French Toast or Best Ever Buttermilk Pancakes with stone fruit or berries, maple syrup and yoghurt (Wholefood From the Ground Up). Hot Morning Breakfast Summer Salad Breakfast (Wholefood From the Ground Up) Black Sticky Rice with Mango and Coconut (jarred for a snack another day) (Recipe supplied) Tapioca + Sago Coconut with Blueberries (Wholefood From the Ground Up) Buttermilk Kefir Panna Cotta + Fruit (Wholefood From the Ground Up) PLUS vegan and dairy free options LUNCH Lay it out on the table Lunch -Known also as the Ploughmans lunch, Mezze or Tapas – every country has a version. This is where having bits and pieces in the fridge pays you back. Put it out, and you can make a salad platter, wrap or sandwich as desired.

o CREAMY SPREADS: o Savoury Labne (Wholefood From the Ground Up) o Goat Cheese or other selection of cheeses o Mayonnaise (Wholefood From the Ground Up) o Butter / Avocado

o PROTEIN o Boiled (or Devilled) Eggs o Sardines / Sardine Pate (Whole Food for Children) o Traditionally made (nitrate free) organic salami and such o Nitrate Free Organic Bacon or Ham, cold home cooked meats o Fish Salad (Wholefood From the Ground Up)

o SMOOSHY/DIPPY o Chicken Liver and Mushroom Pate (Wholefood for Children) o Lentil and Walnut Pate (Wholefood for Children) o Smoky Beetroot and Lentil Dip (Recipe Supplied) o Arame Tapenade ((Recipe Supplied) o Pesto (Dairy + Dairy Free) (Coming Home to Eat)

o FRESH o Salad Platter

o BREAD/ WRAPS


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COMING HOME TO EAT HAS SOME GREAT LUNCH IDEAS:

1. Rice Paper Spring Rolls with a Sesame Lime Dipping Sauce 2. Little Savoury Chicken Cakes 3. Little Confetti Tarts (freeze so well) 4. Puff Pastry Tart with Roasted Vegetables and Pesto (+ goat curd) 5. Poached Chicken with Asian Flavours 6. Chicken + Bread Salad 7. Roast Vegetable, Quinoa an chickpea Salad with a Moroccan Dressing 8. Sausage Rolls (Buy puff pastry, just make sure it is with butter, or make spelt puff)


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BREAKFAST LUNCH SNACK DINNER NOTES

SATURDAY

Black Sticky Rice, Coconut + fruit

Veggie Fritters + Salad

Christmas Crescents (Wholefood Baking)

Fish Fingers + Tartare Salad

o Marinate Chicken

o Soak Pancakes

o Make Extra Mayonnaise

SUNDAY

Best Ever Buttermilk Pancakes (Wholefood From the Ground Up)

Lay it Out on the Table (left over fritters)

Apricot Honey + Apricot Cake (Wholefood From the Ground Up) OR Everyday Buttermilk Cake as Slab with Summer Fruit (Wholefood Baking)

Buttermilk Marinated + Lemon Chicken + Salad (Wholefood From the Ground Up)

o Soak Black Beans to cook tomorrow for later in the week.

o Soak chickpeas to cook tomorrow for later in the week.

MONDAY

Quick + Simple Protein Breakfast

Left over cold chicken - shredded into mayonnaise with pesto (or simply fresh herbs) lettuce sandwiches/wrap or with a salad Left over cake

Cake as above

Lamb Kofta + Tomato Jam + Cumin Yoghurt (Heal, Nourish, Delight) Shredded greens, flatbread

o Take pastry from freezer to thaw.

o Make extra Tomato Jam

TUESDAY


Lay it Out on the Table with leftovers included

Peach Anzacs (Coming Home to Eat ) Strawberry Ice Cream (Wholefood Ground Up)

Roast Plum + Goat Curd Tart with Greens

o Make extra roast plums for snacks and roast beetroot

o Soak Quinoa for Salad

WEDNESDAY


Café Salad / Nicoise (Wholefood for Children/Coming Home to Eat)

Baked Fish + Baked Peach Salsa (Wholefood From the Ground Up)

o Cook Quinoa and roast Vegetables for tomorrow.

THURSDAY


Quinoa, Roast Veg and Chickpea Salad (Coming Home to Eat)

Mango + Cashew Chicken (Coming Home to Eat)

o Soak Black Beans if not already cooked.

FRIDAY


Quinoa, Roast Veg and Chickpea Salad (Coming Home to Eat)

Coconut Creams + Fruit

Refried Black Beans + Sweet Chilli Sauce + Avocado + Greens + Corn + Tortillas

(Wholefood From the Ground Up)


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BLACK STICKY RICE WITH COCONUT MILK AND MANGO: GLUTEN/ DAIRY FREE: SERVES 4

I was introduced to Black Sticky Rice in my Byron Bay days and I think it remains one of the best summer breakfasts around. Black Sticky Rice is a sweet rice variety, with a black bran and endosperm. Thai black sticky rice, is a long grain variety, Chinese is short grain. They both become sticky and glutinous when cooked. Black sticky rice is a brilliant “take with you” snack – put the cooked rice in a container, and pour over some coconut milk or cream – a wonderful morning tea after a protein or vegetable breakfast. 1 cup/180 gm black sticky rice 1 tablespoon yoghurt or 2 teaspoons whey or lemon juice 4 fresh dates, seeds removed and roughly chopped For Serving: 2 mangoes 2 – 3 cups coconut milk Coconut Palm sugar or Syrup ¼ cup sesame seeds, lightly toasted (optional) THE NIGHT BEFORE: Soak the rice overnight in 3 cups water with the yoghurt, whey or lemon juice. Make sure you do this in a glass or stainless steel bowl – it will stain china. It is fine to let this sit at room temperature, even in summer. THE NEXT MORNING : You can either use the soaking water for cooking, or discard and use fresh. Pour the entire bowl into a sieve and place the drained rice into a saucepan with 2 litres water, and the chopped dates. If the grain is un - soaked, simply rinse well under a tap, and add to the pot with 2¼ litres water. Place over a gentle heat and bring to the boil – start your timing from the boil. Reduce the heat to a slow simmer, stirring from time to time. If you are worried it will burn dry, place a heat diffuser underneath, but make sure there is still a slow simmer. Cook for about 50 mins if soaked, and about 70 mins if unsoaked. If the porridge is too thin at this time, increase the heat and bring to a rapid boil to encourage evaporation – stirring frequently, until thick enough. Left over porridge will set to an almost cake like consistency - this can be stored in the fridge and used again the next morning - just add extra liquid. Place desired amount of rice in bowl, top with freshly sliced mango and ½ cup apbout coconut milk. Sprinkle with sesame seeds and shaved palm sugar to taste.


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MANGO AND CASHEW NUT CHICKEN

GLUTEN FREE AND CAN BE DAIRY FREE

My take on mum’s Cashew Chicken, which is a firm favourite with all the grandchildren. It’s a lightly curried and fragrant stew — a great, quick family meal. Serve with any cooked grain, though I really like a basmati rice here.

2 tablespoons ghee, unrefined sesame oil, or olive oil 1 onion, roughly chopped 11/2 tablespoons finely chopped or grated fresh ginger 2 garlic cloves, crushed 60 g (heaped 1/3 cup) roasted cashew nuts 3 tomatoes, roughly chopped 1 tablespoon yoghurt 500 g chicken (thigh meat is best), cut into 2.5 cm chunks 1 teaspoon garam masala 1 teaspoon sweet curry powder 1/4 teaspoon ground turmeric 250 ml (1 cup) vegetable or chicken stock 1 mango, flesh roughly diced 4 tablespoons roughly chopped coriander Put the ghee in a frying pan, and when melted and very warm, add the onion, ginger, garlic and some sea salt. Sauté over low–medium heat for 10 minutes, taking care that the onion lightly sizzles but does not fry, stirring from time to time.

Meanwhile, put the cashews, tomatoes and yoghurt in a food processor or blender and pulse until the sauce is smooth, but the nuts are still a little chunky. Set aside.

Add the chicken, garam masala, curry powder and turmeric to the frying pan and stir through. Cook for 5–6 minutes over low–medium heat, then stir in the cashew nut mixture, stock, mango and half the coriander. Slowly simmer for 25–30 minutes, or until the chicken is cooked and the sauce is thick. Check for taste and add more sea salt if desired. Fold the remaining coriander through and serve.


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GREEN LENTILS, TWO WAYS MAKES 11/4–11/2 CUPS COOKED LENTILS GLUTEN FREE/VEGAN OPTION/EGG FREE

You will need to soak the lentils the night before. These two ways of cooking French green lentils are equally good. The benefit of the first version is the nourishment that a bone stock such as chicken stock lends to lentils, helping to buffer their astringency and digestibility, however the second version that uses vegetable stock with olive oil is an entirely delicious alternative for vegans or vegetarians. Kitchen notes

• If eating as is, you may like to add more flavour and season them. Try a little tamari, mirin and freshly ground black pepper, or brighten them up with lemon zest and juice, freshly ground black pepper, salt and olive oil.

• Kombu isn’t necessary but will add more depth and complexity to the lentils, especially if they are to be cooked in vegetable stock or water.

1. Using chicken stock 100 g (1/2 cup) French green lentils 1 teaspoon acid (vinegar, whey or cultured buttermilk) 310 ml (11/4 cups) chicken stock 1 thyme sprig 1 bay leaf 2. Using vegetable stock 100 g (½ cup) French green lentils 1 teaspoon acid (vinegar, whey or cultured buttermilk) 310 ml (11/4 cups) vegetable stock 2 strip kombu, optional 1 thyme sprig 1 bay leaf 2 teaspoons extra virgin olive oil The day before, soak the lentils with your chosen acid overnight, following the instructions on the tables. The following day, drain the lentils and place in a saucepan with the remaining ingredients. Bring to the boil, then simmer over medium heat for 15–25 minutes or until the lentils are cooked, but still a bit toothsome. You will need to test them from time to time. Stir gently during the cooking process to ensure that any lentils on the top don’t dry out. Remove from the heat and store the lentils in the cooking liquid until ready to use.


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SMOKY LENTIL AND BEETROOT DIP DAIRY FREE AND VEGETARIAN OPTIONS | GLUTEN FREE/EGG FREE

Serves 6–8 You will need to begin this recipe the night before. This is the most delicious dip, and comes to life when served with a goat’s cheese, salty feta, or labne. While this dip doesn’t set into a very firm, easy to slice terrine, it will firm up somewhat if put into a terrine dish, and left to sit overnight. KITCHEN NOTE · This is best made with lentils cooked in chicken stock – it will give greater depth to the dish, and make the lentils easier to digest. It’s not essential though, and you will still get a fabulous vegetarian dip, using vegetable stock. · Smoked paprika varies enormously and I have used from 3/4 teaspoon of one brand and 11/2 teaspoons of another for the same effect. I would advise adding a smaller amount first, tasting half way through cooking the beetroot and adjusting the amount as required. The smoky flavour should come through but shouldn’t be overwhelming. · Some shiro miso are sweeter than others, and you will need to assess this when making the dip. If the dip is tasting too sweet, add a little extra salt, bearing in mind what you will be serving it with. 265 g (11/4 cups) cooked French green lentils 2 tablespoons extra virgin olive oil 1 small brown onion, finely chopped 2 garlic cloves, finely chopped 1 good-size thyme sprig, leaves picked 1 teaspoon smoked paprika 260 g (2 cups) grated raw beetroot, peeled (if freshly harvested, just scrub well) 2–3 teaspoons sweet white miso (Shiro) crackers, crudité and Lemony or feta, to serve Drain the lentils, reserving 2–3 tablespoons of the cooking liquid. Remove and discard the bay leaf. If you used kombu to cook the lentils, leave a little in with the lentils. Place 1 tablespoon olive oil in a medium-size frying pan over low heat. Add the onion, garlic and thyme leaves and cook, stirring frequently for 10–15 minutes or until cooked through.


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The onion should be ever so lightly golden and caramelised, but in no way fried or crispy. Stir in the paprika and beetroot and cook, stirring frequently for a further 10 minutes or until the beetroot is cooked through, then remove from the heat. Place the lentils and 2 tablespoons lentil cooking liquid in a food processer. Add the warm beetroot, 1 tablespoon olive oil and 2 teaspoons miso. Process until smooth, scraping down sides every now and then. Taste, and add more miso if required. Serve with crackers, crudité and labne as above or feta. ARAME TAPENADE GLUTEN FREE/ DAIRY FREE/VEGAN/EGG FREE

This is a recipe inspired by Lorna Sass, a fabulous American wholefood writer. Arame is a sea vegetable and a great way to include mineral-rich sea vegetables in your diet. Because it has quite a strong flavour, the robust flavour of olives helps to balance this out. While arame is rich in iron, it’s wise to bear in mind that it carries non-heme iron, which is not absorbed in the same way as the heme iron that is found in red meat. Adding a food rich in vitamin C (such as lemon juice) helps you to absorb that non-heme iron. This tapanade is lovely with the addition of finely chopped fresh rosemary or thyme. KITCHEN NOTE When seasoning this with salt, take into account the quality and saltiness of the capers and olives you’re using. With such a simple recipe, it’s important to use good-quality olives and capers. 28 g arame 1–2 garlic cloves, finely chopped 150 g (1 cup) pitted black olives 50 g (1/4 cup) capers, drained, or if packed in salt rinsed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice, or to taste sea salt, to taste Place the arame in a large bowl and pour over enough boiling water to cover by at least 5 cm . Stand for 10–15 minutes or until soft, then drain well. Place all the ingredients, including the drained arame, into a food processor and process until a rough paste forms. Taste and adjust the seasoning with lemon juice and sea salt, as needed. Store in a clean glass jar with lid for up to 2 weeks.


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FIG, BALSAMIC AND ONION JAM DIETARY INFO GLUTEN FREE | DAIRY FREE | VEGAN | EGG FREE MAKES ABOUT 500 G

Sweet and sour and intensely flavoured, I find many uses for this delicious jam. KITCHEN NOTE It’s important to slice the onions as thinly and uniformly as you can; this will ensure even cooking. 2 large red onions, halved and very thinly sliced 2 tablespoons extra virgin olive oil pinch of sea salt 6 dried figs, thinly sliced 60 ml (1⁄4 cup) balsamic vinegar 1 tablespoon rapadura sugar or raw sugar Place the onions, olive oil and salt in a medium-size frying pan. Cook over low–medium heat, stirring frequently, for about 10–15 minutes, until the onions are beginning to look a little translucent and soft. Stir in the figs, vinegar and sugar and reduce the heat to low; just enough so that the liquid is bubbling very gently. Continue to cook, stirring frequently, for 30–40 minutes or until dark and sticky. At this stage, the onions should still be soft and pliable. Take care not to overcook as the jam can become too dry, especially as it sits in the fridge over time. Remove from the heat and allow to cool. Store in a sterilised glass jar in the fridge for up to 4 months


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BARLEY AND SPELT SHORTCRUST PASTRY DIETARY INFO WHEAT FREE | VEGETARIAN MAKES ENOUGH TO LINE A 24-26 CM × 2.5-3.5 CM DEEP TART TIN, OR 2 × 24 CM (91⁄2 IN) FREE-FORM TARTS I know that for many people pastry is a scary thing, and trust me, the pastry will smell your fear. Making good pastry is very easy, you just need to follow some basic rules. This is a pastry with a great depth of flavour. Because it has low-gluten barley, it can’t take too much more butter – it will just crumble. 130 g (1 cup) white spelt flour 110 g (1 cup) barley flour pinch of sea salt 150 g cold unsalted butter 1 egg 1–2 tablespoons ice-cold water To make using a food processor: Place the flours, salt, butter in a food processor and pulse 1–2 times or just until the mixture resembles very coarse breadcrumbs. The size of the butter should range from small breadcrumbs to small lentils. Don’t be tempted to add the egg and water to the food processor as it is too easy to overwork the pastry, but rather turn it into a bowl. To make by hand: Place the dry ingredients in a bowl and using your fingertips and thumb, rub the butter into the flour mixture. The aim is to press the butter into flat chips ranging from the size of breadcrumbs to small lentils. I tend to lift the butter and flour that I am working on and let it fall back into the bowl. This helps to aerate and keep the flour and butter cool. Working quickly and lightly will also keep the butter cool. Place the egg and 1 tablespoon ice-cold water in a small bowl and beat with a fork until well combined. Add to the flour mix and use a butter knife to cut the liquid into the dry ingredients. Add the remaining water if needed, but be very careful not to use too much. Once the mixture looks evenly moist but not at all wet, bring it together into a ball – do not knead or play with it. Depending on how you will be using the pastry, divide it into portions if necessary, then cover in plastic wrap or in a resealable plastic bag and refrigerate for at least 1 hour or overnight. The dough can be frozen for up to 4 weeks at this point. To roll the pastry: Ensure your rolling pin and work surface are lightly coated with flour. Roll the pastry out once or twice to assess it. If the pastry is very cold, pressing too hard may result in it cracking. Run a palette knife underneath and move the pastry firmly and quickly, then dust the rolling area and rolling pin again with a little flour, if necessary, and turn the dough over. Repeat this process, though as the dough gets bigger you will probably be able to give it 2–3 rolls each time. If you do too many rolls without moving it, the pastry has a tendency to stick to both the surface and the rolling pin. Also remember that it should feel well chilled at all stages – if it starts to warm up, place it on a baking paper-lined tray and place it in the freezer for 1–2 minutes.


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ROAST PLUM, GOAT’S CURD AND BASIL TART DIETARY INFO LOW GLUTEN | VEGETARIAN | WHEAT FREE SERVES 4-6 WITH SIDE SALAD

This tart would also be delicious topped with roasted beetroot and sprinkled with finely chopped rosemary instead of the plums and basil. It would also be delicious topped with roasted beetroot and sprinkled with finely chopped rosemary instead of the plums and basil. KITCHEN NOTE Assemble the tart just before serving to prevent the pastry becoming soggy. All the components can be prepared ahead of time. 1⁄2 quantity Barley and Spelt Shortcrust Pastry 1 egg, lightly beaten 7–8 plums (I use the black amber variety), halved and stones removed extra virgin olive oil, for drizzling 200 g (7 oz/1 cup) goat’s curd 2 tablespoons Fig, Balsamic and Onion Jam 5–6 small basil leaves Preheat the oven to 190°C and line a baking tray with baking paper. To prepare the pastry base, roll out the pastry into a 26 cm round, then lift onto the lined baking tray. While the pastry is still quite cool, roll the edges inward, creating a wall about 1 cm high. The diameter should be around 23 cm . Prick the base of the pastry with a fork and place in the freezer for 5 minutes. Meanwhile, cut a 23–24 cm round piece of baking paper to fit the new diameter of the tart shell. Remove the pastry from the freezer and place the baking paper on the pastry. Fill the base with baking weights, dried beans or uncooked rice. Bake for 10–15 minutes, until the edges are beginning to colour. Remove from the oven, then remove the baking weights and paper. Brush the base and sides all over with the beaten egg. Reduce the oven temperature to 180°C and continue to bake for a further 8–10 minutes or until golden. Remove from the oven and set aside. Increase the oven temperature to 190 ̊C in preparation for the plums. Place the plums, cut side up, in an ovenproof dish that allows for a snug fit and drizzle with a little olive oil. Roast for 15–20 minutes, until just cooked but no juices have released. Remove and allow to cool enough to handle. To assemble the tart, carefully spread the goat’s curd over the tart base. Scatter the onion, fig, balsamic and onion jam on top of the curd, followed by the plums. Sprinkle the basil leaves over the plums and serve immediately.


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EVERYDAY BUTTERMILK CAKE WHEAT FREE SERVES 8–10

This is a hardworking, everyday, not too rich buttermilk cake and it has some characteristics I’d like to point out. With only two eggs, this cake has a tweedy, sturdy but soft texture, which makes it exceptionally good for supporting fruit. I was very torn between giving you the two- or three-egg version, and as you can see I’ve settled on the two. Made with three, this cake will have more air pockets — at some time I recommend you making it with three eggs and see which one you prefer. Personally I felt the extra egg compromised the texture. My faithful team of testers (and tasters) over many a buttermilk cake were spreading a bit of jam on a slice and tucking it into their kids’ lunchboxes with great success. You can easily add fruit and citrus zest to enrich the cake or lay the batter in a slab tin and press berries and/or summer stone fruits into it (opposite) — they are all very good. 260 g (2 cups) unbleached white spelt flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon baking soda (bicarbonate of soda) a pinch of sea salt 2 teaspoons natural vanilla extract 185 ml (3⁄4 cup) cultured buttermilk 125 g unsalted butter, softened 105 g (1⁄2 cup) golden caster sugar 2 eggs, at room temperature Preheat the oven to 180°C (Gas 4). Line the base and sides of a 20 cm springform cake tin with baking paper. Sieve the flour, baking powder, baking soda and salt into a bowl and set aside. Add the vanilla extract to the buttermilk and set aside. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides from time to time. Add the eggs, one at a time, beating well after each addition. Add half of the flour mixture and half of the buttermilk and beat on the lowest speed until just mixed through. Add the remaining flour mixture and the buttermilk and beat on the lowest speed until just combined. Turn into the tin and gently smooth over the surface with an offset spatula. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and cool in the tin for 30 minutes before releasing the springform side of the cake tin. Slide onto a wire rack (still in the paper) and leave to completely cool before icing, if desired. Store in an airtight container at a moderate room temperature for up to 4 days. It freezes exceptionally well too


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RASPBERRY AND LEMON BUTTERMILK CAKE A perfect cake for a summer weekend, with any leftovers lasting very well for the week ahead. Add 2 tablespoons of finely grated lemon zest to the dry ingredients and fold 125 g (1 cup) fresh or frozen raspberries (if frozen, do not thaw) into the finished batter. This cake is best eaten on the day of making. Serves 8–10. COCONUT CREAMS DAIRY FREE | GLUTEN FREE | EGG FREE Just delicious on a hot day at any time, with fruit. Processing for 1 minute (no longer or you will break the set as it cools) incorporates a large amount of air bubbles and a lighter texture is the end result. Once set in the fridge, cover them with a sheet of plastic wrap to keep them perfect for 2 days. 2 x 400 cans coconut milk, or fresh to equal 1/2 cup raw/golden castor sugar, coconut palm sugar or maple syrup ½ teaspoon agar powder pinch sea salt 1 vanilla bean or 1 - 2 teaspoons natural vanilla paste 1/4 cup cold water 3 tablespoons cornstarch or kudzu Put the coconut milk, sweetener and agar powder in a saucepan and whisk together well. If using a vanilla bean, cut it down the centre and add now. If using paste, leave to the last steps. Bring to a gentle simmer, stirring and whisking frequently as the agar dissolves and sinks to the bottom of the pan and sticks. Simmer gently for 6 – 8 minutes from the time it comes to the boil, then remove from the heat. Remove the vanilla bean from the saucepan, if using, then scrape the seeds back into the saucepan using the tip of a small knife. If using vanilla paste, stir it in now. Put the cornstarch or kudzu into a small bowl and mix to a smooth slurry with the water. Whisk into the coconut milk mixture, then return the saucepan to the heat and bring to the boil, stirring constantly. Allow to boil for few seconds, then remove from heat. Place in a blender, and process for a couple of minutes - it should be light and frothy. Pour immediately into individual ramekins, leave to sit at room temperature for 5 - 10 minutes, then place in the fridge until firm - about 30 minutes.


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I’d love it if you stayed in touch - you may like to sign up for my newsletter (on my homepage), or through instagram or facebook …. X Jude Jude Blereau [email protected] https://www.facebook.com/JudeWholefood | http://instagram.com/judewholefood

Twas the weeks before Christmas and all through …Rice, Coconut + fruit Veggie Fritters + Salad...

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Transcript of Twas the weeks before Christmas and all through …Rice, Coconut + fruit Veggie Fritters + Salad...