Recipes

Once upon a time I would’ve cringed at seeing this recipe.  Peleeeeze, I would’ve thought, real cheese for those who can – and just abstain for those who can’t.  Simple.

But it’s not that simple.  You miss the foods that you’ve stopped because they cause digestive problems, or you have intolerances causing mega inflammation in the body… or they are ruining teeth or piling on kilos.
Luckily a lot of people can have the ‘no-go-to’ foods occasionally without any of the above effects – but loads of peeps can’t.
This recipe is for both groups plus those addicts who have absolutely no problem with their cheeses, but just love trying new, delicious food – that tastes like cheese!

It’s based on a favourite cookbook recipe – ‘My New Roots’ – however my version turned out to be a cream cheese (or thick dip!) rather than the cheese ‘log’ – even the second time around.  Nonetheless, very delicious indeed.  And keeping the GF/DF theme going, I spread it onto slices of cucumber, apple, and plantain bread).

 Ingredients (for c 500ml):

280g cashews
175 filtered water
1 garlic, squeezed
1 tbsp nutritional yeast
1 tsp fine sea salt
grated zest of an organic or unwaxed lemon
juice from that lemon
1 probiotic capsules
3 tbsp finely chopped dill or fennel
1 tbsp finely chopped dhives

Method:

Soak the cashews overnight, or at least 4 hours.  Drain and rinse, then place in a food processor.  Add the water and blend on the highest speed until the whole mixture is smooth. Add the garlic, sea salt, the nutritional yeast, lemon zest and juice. Blend until well mixed.

Place in a ceramic or glass bowl and empty your probiotic capsules into it.  Stir with a wooden spoon and fold in the dill and chives.  Cover with a clean tea towel and place in a warm place (warming cupboard or the like) and wait 12-24 hours depending on the heat.
The resulting ‘cheese’ should be a bit tangy.

At this point, if it’s mouldable, try rolling it into a log shape and then roll it again in some more dill or some cracked pepper and refrigerate.
Or, like my cheese, just refrigerate in your ceramic container, then use a knife or spoon to spoon it onto slices of whatever takes your fancy – cucumber, apple, plantain crispbread….

It’ll keep up to a week in the fridge (ours lasted one day because we loved it!)

This dessert is testament to the versatility of the avocado.  Raw Key Lime tarts, absolutely delicious!

When I ate Key Lime Pie years ago in the States I found it cloying and ubersweet, plus I couldn’t really taste the zing of lime.   These delectable tarts, however, have won me over completely, and I thank Sarah Britten for sharing another delicious recipe with the world.
Their very greenness is truly amazing.  No colouring added, just the healthy avocado, lime and a few other treats.

It must be said, the ingredients in these tarts bear little resemblance to the original Key Lime pie.
No double cream or condensed milk and no eggs or biscuit base.  Certainly no green food colouring.   All natural and healthy –  well, mostly healthy.  Maple syrup will always translate in our bodies to ‘sugar’ no matter how natural it may seem, but compared to most  desserts out there, these are winning healthier options – just eat and enjoy!
The preparatory time isn’t the usual Key Lime 30 mins, but about 15 max.  You do however need to think ahead because the nuts need soaking overnight, but that’s the only brain-strain required.
And did I mention, gluten and dairy free…. and no cooking?  Raw, vegan….scrummy.

Ingredients for the Crust:

140g raw almonds (soaked overnight in water)
5 tbsp unsweetened shredded coconut
130g dates (about 6 large Medjool should do it)
a dash of sea salt

Ingredients for the Filling:

3 ripe avocados, scooped out
50ml good quality maple syrup
1 heaped tbsp coconut oil, melted
60ml freshly squeezed lime juice – or more after you do the taste test
a dash of sea salt
grated zest of 1 lime

 Method:

Crust:

Pulse the nuts (which you’ve soaked o’night and drained) in a food processor until broken up, but still slightly crunchy.

Add the coconut, dates, sea salt and pulse until they form a solid mass that you can easily squeeze and mould into the individual tart tins.

Line a 6-cup muffin tin (or in my case a 10 cup shallow cupcake tin as that’s all I had) with plastic wrap. Divide the crust mixture into golf size portions to suit the number of tarts you require;  press down and up the sides to create the shell.

Place in the freezer to let the crusts harden for a minimum of 1 hour (I left mine overnight so that I had done some of the work for the lunch I was preparing).
When you’re ready to fill the shells, pull up the sides of the plastic to remove them from the tin – easy!

 Filling:

Place the avocados, maple syrup, coconut oil, lime juice and sea salt in a food processor and blend on the highest setting until it’s creamy and smooth.  Test to see if you’d like more of a lime kick (and try not to eat all of it when you’re doing the taste test 🙂

Spoon into the tart shells and sprinkle the tops with lime zest.   Then either return them to the tin for safe storing in your freezer, or carefully put them in a container that will fit into your freezer (for at least two hours).
Remove them about 15 minutes before serving, and enjoy the look of your guests when they see the fabulous colour!

What is a plantain anyway?  It certainly looks like a banana and is often mistaken for one, although it’s usually longer and slightly larger – and firmer, especially the green ones;  concrete firm.

It does indeed belong to the same Musaceae family as the banana, however a plantain is a vegetable – starchy and not sweet like its quasi-sibling, even when it’s very ripe.  Plantains also need to be cooked.  Don’t eat raw.

Plantains are the go-to starchy veg on the plates of a wide array of cultures;  the  ‘potatoes and rice’  of many African,  Asian, South American and Caribbean countries. 

Native to India, they grow in most tropical climates around the globe and can be found in food markets in cities or in larger conurbations;  certainly in some supermarkets (not that I’ve found them yet here in Dorset.  Despite some larger conurbations – and supermarkets.   I’m now on a mission to promote them to our local green grocer).

They are a great starchy vegetable to have if you are on a grain-free or paleo diet.  Or if you just want a change from the usual rice and potatoes, or even from the more unusual sweet potato or roasted butternut.

Mash, bake, grill or fry them to replace potatoes which can be a problem food for some  – they are high in solanic acid which can be pro-inflammatory, like all nighshade vegetables.

You can bake or fry plantain chips or ‘lengths’;  bake plantain wedges or delicious crackers (yes to those off gluten or grains; here’s another alternative to eat with your guacamole, nut butter or dips).

They are a great fibre source, contain more vitamin C and A than bananas; more potassium too.  And, like bananas, they are a good source of B vitamins, esp B6.  Hooray for B6, my favourite B (lowering those homocysteine levels).

When I first shopped for plantains (at Brixton market in London) I took a half-empty suitcase, thinking that would give me plenty of space.  However I was faced with a wider selection than I anticipated: very firm green ones – like unripe bananas;  yellow, black-mottled, firmish ones – like ripe bananas; and finally, less firm and virtually black plantains – more like throw-them-out bananas.
Once they do ripen to this extent, they can go off quickly – as bananas can – so don’t procrastinate; use them as soon as possible.
Needless to say I bought some of all varieties and couldn’t lift my suitcase.

If you have an allergic reaction to bananas or their skins, you are very likely to have the same reaction to the peel/content of plantains, so take care.

The green, starchy plantains can be tricky to peel.  Make a vertical cut down the length and  then carefully unravel the skin so that you don’t also peel away some of the very firm vegetable.

With the green ones I made savoury biscuits (slightly less crispy than shop bought but still delicious) with chopped fresh thyme, garlic and sea salt.  I also made crisps – some of which I crushed to ‘crumbs’ so I could dip-n- coat some chicken strips.  And I also used them for soups.

Initially I thought I’d be wanting to use the riper plantain more (since I have a sweet tooth), however the green p makes far better ‘snack’ food than the riper ones and is the basis for most of the following recipes.
Saying that, by the time I made a second batch of the ‘cracker’ or savoury biscuit recipe (adapted from Haber’s “The Healing Kitchen” recipe book) the plantains had ripened to yellow.  It was a delicious sweet treat but stayed soft and, like the baked long slices (see photo), I had a flashback to those halcyon days of barbq’d bananas and ice cream.   I served up those sweet baked lengths with some grilled chicken. Fabuloso!

Here we go, some plantain recipes for you to try out.

Plantain chips/crisps:

So easy, these only require 2 or 3 sentences.

Peel the green plantain then slice into thin rounds, toss in olive or coconut oil and some sea salt then bake for about 10 minutes in a medium oven.  Don’t forget to watch at all time.  Turn and bake another 5-10 mins until coloured (but not burnt), then cool to let them crisp up.  You can add allsorts to your oil – cayenne, chilli (if you’re not off the nightshade family), or turmeric or freshly chopped herbs…

 Plantain savoury biscuits:

Hard to say how many these serve as I ate a lot of them whilst watching Wimbledon on TV.  Should be enough for 4 people to have with dips, or with some almond butter….

2-3 medium plantains
2 tbsp extra virgin olive oil (or coconut oil)
2 cloves garlic
1 full tsp chopped fresh thyme leaves
some sea salt to sprinkle

Method:

Preheat the oven to 160C degrees (about 350F).  Line your oven shelf with parchment or greaseproof paper.
Peel and chop the plantains into even chunks and put in your food processor.  Add the oil, garlic and thyme.  Blend until quite smooth (a few small bits make it more interesting).
Spoon the mixture onto your parchment or greaseproof paper and spread thinly, about ½ cm. Sprinkle with some sea salt and bake for about 10 minutes.

Remove and score the dough in a grid pattern so you have small savoury biscuit ‘squares’ then put back in the oven for another 15 miutes.  Remove when you see the edges browning.

Cool completely before breaking apart the squares.  They are a softer version than shop-bought biscuits, but delicious, and a great alternative to wheat crackers, bread, rolls etc.

 Plantain-lettuce soup

The name just didn’t float the boat for my family.  Lettuce is such an underrated plant isn’t it.  So high in tryptophan, all insomniacs should be eating cartloads.  This dish turned out to be absolutely delicious (perhaps, too, because my plantain had slowly been ripening and added a distinctly sweet flavour to the soup).  I would therefore not worry if the recipe’s green plantain is on the yellow side of green.

Serves 4

1 green (or yellowish!) plantain, peeled and cut into chunks
3 tbsp olive or coconut oil
1 sliced red onion
2 cloves garlic, squeezed or finely chopped
2 large heads of lettuce, roughly chopped
½ litre chicken or vegetable broth – perhaps more at the end, wait and see….
optional: coconut cream to drizzle at the end; I used the hardened part of coconut milk in a can

Method:

Heat the olive oil in a large pot over medium heat.  Add the onion until it has softened.  Then the garlic and sea salt, followed by those chunks of lettuce.  Stir and watch the lettuce begin to wilt, then add the broth and plantain chunks (see photo).  Bring to the boil then simmer uncovered for about 20 minutes.  That’s it.  You could of course add some cayenne, or ginger or cumin….however, I’m keeping this recipe clean.  It definitely holds its own.

Blend until deliciously smooth. Serve with a drizzle of coconut cream or some chopped chives or flat parsley or with nothing else.  Very yum indeed.

Enjoy this tour of the plantain, and do please share any ideas or plantain recipes you have either here or on my appleaday facebook page.

This is a great addition to any meal.  And with just a tweak, your broccoli can either tick the paleo or vegan box.
We recently ate it alongside baked sweet potato topped with greens and a poached egg – so easy and delicious.   Apart from being a more interesting way to prepare your side dish of broccoli, you can add it to a finished stir fry for another layer of flavours.

Ingredients:

1 head organic broccoli
1/2 cup olive oil (plus extra to coat and roast the broccoli)
1 organic lemon, juice and zest
1 clove garlic, pressed
1 small tin or jar of anchovies (about 2 ozs; any left over can be for another day, another veg!) OR 2-4 tbsp capers, finely chopped
sea salt, freshly ground pepper
optional:  for those who love heat and tolerate nightshade family vegetables, you can add either dried, or a sprinkle of freshly chopped, chilli

Method:
Cut the broccoli into florets and place them in a bowl.  Drizzle over enough olive oil so that it’s all well coated.  Add sea salt and ground pepper and then lay the florets on a sheet of baking paper in a 150C oven; bake for approx 30 mins, ensuring you turn over the broccoli pieces so they don’t overcook or burn.

Meanwhile, for the paleo version, finely chop the anchovies and place in a saucepan with the olive oil.  For the vegan version, replace the anchovies with finely chopped catpers.

Stir over a medium heat until it is blended (if the heat is too high it will separate).  Turn off the heat, add the pressed garlic, lemon juice and zest, then pour the mixture over the baked broccoli and serve.  Voila, so quick and easy!

 

Lovely friend, Louise, gave me this recipe, and it’s as reliably delicious as all her vegetarian suggestions.  Not sure where she found it, but it’s a winner for Christmas – or any festive occasion for that matter.
Be prepared for lots of ingredients so it’s not the quickest of recipes, but it’s fun to make, and the result is sooo worth it!
Allow time and put on some good background music.

Serves about 8.  Use a 18cm/7” spring form cake tin

Ingredients:

The Filling:
Olive oil for a gentle fry
3 large, or 5 small leeks, finely sliced
Leaves from 4 rosemary sprigs, chopped
leaves from 4 thyme sprigs, chopped
4 garlic cloves, squeezed or finely chopped
250g/9oz chestnut or Portobello mushrooms, chopped
8 sage leaves, torn
¼ tsp dried chilli (optional)
600g/1lb5oz raw pecans, cashews and almonds/hazelnuts
150g/5.5oz Gruyere cheese, grated
3 organic or free-range eggs
150g/5.5oz dried cranberries
125g/4.5oz frozen cranberries

The Pastry:
100ml/3.5floz water
80g/2.75oz butter
125g/4.5oz plain flour
150g/5.5oz wholemeal flour
1 organic/free-range egg, plus another egg for glazing

The Gravy:
2 tbsp butter
1 tsp tomato puree
1 tsp yeast flakes
1 tbsp plain flour
some chopped rosemary
500ml/18fl oz vegetable stock
sea salt and freshly ground pepper

 Method:

Filling:
Preheat the oven to 200C/400F/Gas 6 and grease your 18cm spring form cake tin.
Heat the oil and gently fry the leeks, rosemary and thyme until the leeks are softened, stirring occasionally; about 10-15 minutes.
Add the garlic, then the mushrooms and sage.  Stir until the mushrooms are well coated and also softened.
Transfer to a large bowl and set aside, reserving 2 tbsp of this mixture to go into your gravy.
Roast the nuts for about 10-15 minutes until coloured,  but watch so they don’t burn.  Blitz them to a coarse powder in the food processor, then add these to your leek mix.
Mix in the grated gruyere cheese, then sea salt and pepper to taste.  Add the eggs and combine well.

 Pastry:
Such an easy pastry, and delicious!
Heat the water and butter in a small pan over ‘medium’ until the mixture just begins to boil.
Mix the flours, salt and egg in a bowl then add the melted butter/water and mix together very quickly until combined.  The mixture should be moist but not so it won’t leave your hands (so add a little extra flour if this is the case, but keep it moist).
Shape the dough into a ball and chill in the fridge for about 30 minutes.  Tear off about 1/5 of the pastry and set aside (I found this instruction a bit awkward; you need enough to be rolled into a ‘lid’ for your pie so you may want to do what I did and quickly do a rough start to rolling, to get a rough idea if it’ll be enough).

Knead the remaining pastry briefly and roll out onto a floured work surface until it’s a large enough circle to line your cake tin and sides.  Trim so it has about a 1 cm border as you will ‘pinch’ this with the ‘lid’ that you add later on.  Don’t fret if the pastry splits, just squeeze it back as it’s very forgiving.

Spoon half the filling into the tin, pressing down tightly, then tip over the dried cranberries and press down a little. Finish with the rest of the filling, pressing down well.

Roll the reserved pastry into your lid circle, again so it has a 1 cm border.  Place it over the top and crimp the lid onto the pie to seal, trimming any excess.

Cut a slit in the middle to let out any steam, glaze with the beaten egg and bake in the oven for about 40 minutes, or until the pie is golden-brown.

Remove the pie from the oven, glaze the top again and top with the frozen cranberries (try to keep the cranberries in a neat bundle in the centre of the pie – you can see that mine didn’t ‘stick’ to the egg glaze, and they marbled around the top – still delicious!)

 Gravy:
Melt the butter and add those 2 tbsp of mushroom and leek that you put aside in the beginning.  Add the tomato puree and stir on a low heat until it changes colour to a deeper brown.

Make a paste with the flour and some water then add it, the yeast flakes and rosemary to the pan, gradually adding the stock.  Bring to the boil, then season with salt and pepper.

Simmer for about 10 minutes until it thickens, then either serve as is, or strain it for a smoother gravy.

I made this dish last week for the Leaf (Leukaemia) charity lunch, and was asked for the recipe – so here it is, ladies.  Tasty, and it also happens to be one of the easiest dishes to make (hooray!  More of those please everyone).

I think it began life as a Delia recipe, but it’s now well and truly Appleaday’s, because every time I make it I add something new to the mix.  Perhaps this last attempt was my best…I blitzed mixed nuts instead of the usual flaked almonds, plus added mixed winter berries since the blackberries alone just didn’t give enough colour 🙂

Warning: I was in a lotsa-fresh-ginger mood that morning.

Serves 6-8

3 cooking apples, (Bramleys but others work too), cut into chunks
3 pears (I used Conference pears), cut into chunks
10 stoned soft prunes
10 halved dried figs, soaked overnight
10 dried apricots, soaked overnight
250 g fresh or frozen mixed berries
Juice from 1 orange
200 ml pure apple juice
4 cm finely grated ginger – or less if you’re not a big fan
2 tsp cinnamon
½ tsp allspice
½ tsp cardamon
200g mixed nuts, crushed or briefly blitzed OR flaked almonds
zest of a lime… or two
Optional, plain yoghurt (or a non-dairy like coconut yoghurt).  I had the Collective’s delicious plain Straight Up yoghurt (current favourite) as well as Rachel’s Greek yoghurt with shredded coconut – because I had them in stock!) 

Method:

Use organic fresh fruit where possible; peel the skins if not.  Try to find sulphite-free dried apricots as this preservative (spec. sulphur dioxide) can cause allergic reactions if you’re sensitive to it.

Soak the dried fruit overnight to soften and discard the water (however, if you’ve forgotten to soak, this recipe also works with the firmer dried fruit – a matter of taste).
Give the unsalted mixed nuts a quick blitz in the blender, or a bash with your rolling pin, so they are smaller, but still a little chunky, however, definitely not ground.

Place all the fruit in a large casserole dish.  Add the spices and zest to the two juices and pour over the fruit.  Cover with a lid or foil (ensure the foil isn’t touching the food).  That’s more or less it!
Bake for one hour in a medium hot oven, about 160 degrees, then remove the lid/foil, scatter the unsalted mixed nuts or the flaked almonds on top.  Place under the grill for 5 minutes until the nuts start to colour.  Keep a watchful eye and on no account leave the room.  Nuts love to test your mettle and can blacken in a split second.

Serve as is, or with a dollop of your favourite yoghurt.  And leftovers can go on your morning oats, muesli, or be a dessert for another night.

 

 

This is a creamy, hearty soup – with no cream!  The blend of celeriac, apple and butter beans gives you protein, fibre and a deliciously smooth all-in-one meal.

Serves 4

1 celeriac, peeled and roughly chopped
1 leek, washed and finely sliced
3 cooking apples – we used our home-grown no-name apples however Cox would be delicious
1 tbsp thyme leaves (plus a little more for decoration)
1x400g tin of organic butter beans, drained and rinsed
1.5l vegetable stock
olive oil for a gentle fry
sea salt and freshly ground pepper to taste
4 tbsp roasted slivered almonds

Method:

Heat the oil in a large pan and cook the leek over a medium heat until softened.  Add the chunks of celeriac, apples as well as the butter beans, thyme and the stock.  Stir then simmer over a low heat for about 30 minutes (the celeriac should be tender).  You can either blend until it’s completely smooth or leave a few small chunks for added interest.  A quick and easy meal.

Serve and sprinkle with the roasted almonds, and add a little more thyme for decoration.

I’ve been on a foodie (and scenic!) magic trip recently, and came upon this fabulous salad in the SW of the island, namely in Ortigia, the old part of Syracuse.  I fell in love with this beautiful spot, and also in the restaurant, Porta Marina in Via dei Candelai.  We went there twice in three nights…says it all!

Here’s a version of their Sicilian salad: fennel, orange, olives and so much more….

 

Serves 2:

1 fennel bulb
1 orange
12 small black olives, pitted (we found the slightly shriveled ones the tastiest)
a generous handful of rocket
2 tbsp capers, well rinsed  – if they are small capers you may want to add some more
about 10 large raspberries; keep 3 for decoration
optional: anchovies; the original had them, but for vegetarian purposes, I left them out

Dressing: virgin olive oil, some lemon juice, the above mentioned raspberries and juice of half the orange

Method:

Using a mandolin, shave the fennel, saving the fronds for decoration.  If you don’t have a mandolin then try to slice it as finely as possible – makes all the difference.
Halve the orange.  One half will be juiced for the dressing.  Peel the other half, ensuring you don’t have any pith.  Cut this half into slices, then into small quarters.
Halve the black olives, removing the stones.
Rinse the capers well as they can be just too salty for this dish (although a bit of salt with the sweetness of the berries and orange is great.  Hence if you love anchovies, chopping a few into the dish would be tasty).

For the dressing simply mash the 7 large raspberries, adding the orange juice and olive oil to make it more liquid.  Be careful with adding salt, but freshly ground pepper is delicious.  Some lemon juice will add more interest, and you may want to add a dash of water if it’s too thick.

Carefully mix all the ingredients together with the rocket leaves, and add the dressing.  Dot the remaining halved raspberries on top.
Buon appetito!

 

 

This creation came about when I was trying to think of a new recipe for our vegetarian son’s birthday.  I wanted to include his favourite tastes: chili, goat’s cheese, fried onions and roasted butternut.  I also wanted it to be special, a little showy!  Hence it became a two recipe meal: the portabello mushrooms with tomato/basil/garlic topping,  and the butternut slices with red quinoa, onions and goat’s cheese.
(The photo only shows one mushroom instead of two, apologies!  I forgot to take a photo in time 🙁

Serves 4

150g red quinoa
8 portabella mushrooms
4 small red onions, finely sliced
1 tsp red chilli, finely chopped – or dried chilli
1 garlic clove, pressed
long neck of a butternut squash (the rest can be tomorrow’s veg)
250g tomatoes, finely chopped
fresh basil, about 8 leaves
150g goat’s cheese,  grated or crumbled
200g mixed leaves – watercress, rocket, any other fresh salad greens
coconut oil for cooking
Marigold broth powder or broth cube
sea salt, freshly ground pepper to taste

Method:

Cut the neck of the butternut into 4 even slices.  Place in a moderately hot oven – 150 degrees (300 F or gas mark 2) – and drizzle with oil.  Roast until your tester fork says it’s cooked.  This will naturally depend on the length of your butternut neck and therefore the thickness of your slices, but 40 minutes normally does it for mine.  Don’t forget to turn halfway through.

Note: Charred edges are tasty and some recipes require caramelising but do keep to a minimum.  Burning your food forms HCAs and PAHS – heterocyclic amines and polycyclic aromatic hydrocarbons which are potentially carcinogenic.

The 8 mushrooms can go in the same oven.  Brush to clean them, then drizzle with a little oil and add freshly ground pepper.  Take them out of the oven after about 15 minutes (approx the same time you finish cooking the quinoa) otherwise they may be too floppy and not hold your tomato mix.

Place the finely sliced onions in a pan on the stove with 1 tbsp coconut oil and gently fry until soft.  I leave it on a low heat for about 20 minutes.

Meanwhile, rinse the red quinoa thoroughly, then place in a pot and cover well with water (about 1.5 inches).  Boil for approx 10 minutes until the white tails appear.  Al dente is what you want.  At this point stir in 1 tbsp Marigold broth powder for taste and turn off the stove.  Leave for a couple of minutes before removing excess water and placing it in a bowl.  Add the cooked onions and put aside – covered, so it stays a little warm – until the butternut is ready.  This quinoa mix will be the topping for the butternut slices.

Whilst the quinoa is cooking, the butternut and mushrooms roasting, you can chop the tomatoes and basil.  Place them in a second bowl.  Add chilli, garlic, sea salt and pepper.  This mixture will be the topping or filling for your mushrooms.

Putting it all together:

On a bed of your mixed greens, place two mushrooms and fill them with the tomato-basil-chilli-garlic mixture.  I drizzled some of the delicious juice on the greens.

Meanwhile place a round of the hot cooked butternut slice on your plate and top with a generous spoonful – and more – of the quinoa/onion mix.  Crumble goat’s cheese on top.

And that’s it, your rainbow plate of delicious food.

There are loads of variations on this meal, just replace and add, eg. puy lentils or chick peas instead of the quinoa.   Try to keep the separate flavours.  Often,  vegetarian dishes can become vegetable stews or just one big mixed lump of food which doesn’t do justice to the unique flavours and colours.

This must be one of the easiest desserts I’ve ever made – and it’s delicious.  The only thing you have to remember is to soak the chia and dates at least an hour before you make the dish (don’t soak them together!) 

The chia gives it ‘body’  and the frozen blueberries make it like a soft ice cream – cold and refreshing.  Add the other berries fresh, once you’ve blended, to add even more great anti oxidant support.

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