It’s been a few weeks since we posted our last recipe and we apologise! With the kids being back at school, and people are back from their summer holidays… let’s just say we’ve been a little busy.
On that note, we wanted to give you some ideas to start the school year off on a healthy and happy note.
Finger Fruit, the perfect little bowl of goodness for back to school lunches or simply as a delicious snack. These watermelon fries are all we can think about and we highly recommend them, especially with the sweet and zesty dip! Oh…did we mention that it’s super easy to make?
Without further ado, we wish you a fruitful start to the new school year and hope you enjoy our latest recipe!
Half a watermelon is essential (haha/wink)
A spoonful of honey (or as much as you want)
Cut watermelon into long fry size wedges (2cm wide)
Mix ½ cup yoghurt with a spoon of honey, ½ a lime and lime zest.
You can also add vanilla or cinnamon for more flavour. If you have a picky eater, you can simply add honey to yoghurt.
We promised you 7 recipes in 7 days and we think you’ll love this 2nd one! Desserts are a weak spot for many of us, but they don’t have to be a guilty indulgence. If you plan ahead, you can actually fill your desserts with whole foods that will enrich you in some way.
Our Raw Vegan Lime & Cherry Tart is inspired by LA’s well-known vegan Cafe Gratitude. What makes it different than a typical vegan cheesecake is that the crust is made primarly with fresh grated coconut rather than nuts. There are also NO filler ingredients like potato starch, thickeners like guar gum or alcohol sweeteners that are hard on your stomach.
In case you missed our first recipe in the series, click here to learn how to make apricot and orange granola bars.
Raw Vegan Lime & Cherry Tart (makes one small 12cm tart – you can double the recipe to make a large tart)
30 minutes (not including chilling time)
INGREDIENTS for the crust
3/4 cups of soaked cashews (soaked overnight or for at least 4 hours) from the Fruitful Day Box
½ cup desiccated coconut
¼ cup macadamia nuts
28g dates from the Fruitful Day Box
½ tsp vanilla extract
Pinch of salt
INGREDIENTS for the filling
3/4 cups of soaked cashews (soaked overnight or for at least 4 hours) from the Fruitful Day
¼ cup fresh shredded coconut
Juice of 3 limes from the Fruitful Day Box
¼ cup of maple syrup
1/8 tsp turmeric
1/8 cup coconut milk
1 ½ tsp vanilla extract
1/8 tsp salt
7 tbsp melted coconut oil
1 tbsp melted cacao butter
Two handfuls of cherries from the Fruitful Day Box
METHOD for the crust
Process all ingredients except the dates in a food processor.
Add dates and process until the mixture comes together to form a dough.
Line your tart dish with cling film or grease with coconut oil.
Press crust into the base of the dish until it forms an even curst that rises up the edges by about 2cm.
Leave to set in the fridge.
Method for the filling
Blend all ingredients in a high speed blender until they are smooth. You may need to add more coconut oil or cacao butter depending on how strong your blender is.
Pour the filling into the pie crust.
Remove stems from cherries, slice in half and pit.
Use these cherries as a garnish on top of the tart.
This month has flown by and we hope everyone is enjoying some well-deserved rest over spring break. We have the kids home for a few weeks so we thought it was fitting to include a popsicle recipe that is perfect to make and enjoy with the family! This is our last recipe for month focusing on immunity.
Not only are these strawberry, basil, lime and coconut water popsicles beautiful, the coconut water contains lauric acid, which is anti-fungal, anti-bacterial and anti-viral. This makes it a great immune system booster that can help us fight infection!
We have some delicious recipes coming next month including a special Easter treat. Stay tuned for more details coming soon!
Strawberry, Basil, Lime & Coconut Water Popsicles (makes approx. 8)
10 strawberries from the Fruitful Day Box
16 basil leaves
Juice of 2 limes
½ cup coconut water from the Fruitful Day Box
Option to sweeten with honey or maple, however, usually the strawberries are sweet enough!
Blend all ingredients and pour into the popsicle moulds and freeze for several hours.
If you want your popsicles to look like the ones in the photograph:
Pour only a little of the strawberry liquid into the popsicle mould and let it set in the freezer for several hours.
Pour coconut water in to fill the mould and add a basil leaf for colour. Freeze again for several hours and then remove.