www.solsticefoods.com.au

With the new year comes another chance to be inspired, live life to the fullest and make your dreams come true. 

Solstice foods is a catering project I have been working on for the past few months, check out the blog for recipes, tips and thoughts on contemporary plant based cuisine.

www.solsticefoods.com.au

Cinnamon Almond Crunch Cookies

With activated almonds, pumpkin and sunflower seeds + raisins, goji berries, coconut, banana and apple...

These make a great breakfast or anytime snack on the go!

Carrot Cupcakes with Whipped Coconut Cream + Chocolate!

This was probably one of the most fun things I have made this year!

Who knew you could whip coconut cream...  So Yum!

Raw Fruit Tarts with Chai Cashew Cream

These were a huge hit at my last workshop!

I have seen a few versions of this delectable dessert through out the world wide web... 
I found that a chai tea bag wouldn't give enough flavour to the cream... So I would add some spice powders to give it some punch! (Cinnamon, Ginger, Clove, Cardamon and Vanilla)

Raw Vegan!

Raw Carrot Cake

I love this cake!
Raw carrot cake has had a permanent spot on my food stand since the very first market in Kallista nearly a year ago now...
The recipe has been tweaked along the way and I think it tastes better than ever!

The awesomeness of this raw vegan delight... Is surpassed only by its simplicity!

Enjoy xx

Raw Carrot Cake

Crust:
1 1/2 cups cashews
1/2 cup raisins

Filling:
10 carrots
1 cup raisins
15 medjool dates
1/4 cup coconut oil
1 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon cloves powder

Icing:
2 cups cashews
2 tablespoons lemon juice
2 tablespoons coconut oil
1/4 cup agave nectar

Method:
Soak your raisins for a couple of hours to get them plump and juicy!
In a food processor with the S blade process 1/2 cup raisins until they splatter to the edge of the bowl.
Add cashews and process until broken down and sticky... (not to fine though... Its nice to have texture)
Press into the bottom of a 25cm spring form pan and chill in the fridge (freezer works even faster)

Grate carrots into a large bowl, add 1 cup soaked raisins and set aside...
In a food processor with the S blade process medjool dates (minus pips) and coconut oil until you reach a toffee like consistency...
Add spices and give it another mix!
Add spiced dates to the grated carrots and mix well with your hands, squishing it all through your fingers... This will start to look and smell amazing!

When satisfied... Pull your base out of the fridge and add the carrots and smooth out to make a nice flat top... Pop this back in the fridge to firm up a bit while you make the icing!

In a blender add all the icing ingredients and blend till smooth (If you melt the coconut oil first it can make blending easier)
Don't be afraid to add a little warm water or more lemon juice if it seems to thick...

When your ready... spread the icing evenly across the top and decorate with crushed walnuts.

Nori rolls with cauliflower rice

These nori rolls are super quick and easy to make!
I added activated almonds, coriander and rice vinegar to the cauliflower to help it bind together.
I think its good to have a mix of softer fillings like avocado and firmer ones like carrots... For a bit of crunch!
I used avocado, beetroot, apple and sprouted green lentils!
Gluten Free, Raw, Vegan!

Raw Goji Coconut Brownie

Chocolate fudge brownie with crunchy coconut pieces and goji berry surprises for the taste buds.
Gluten free, Raw, Vegan!