Pizza and cake - mini class

This was a mini workshop done on request

there were just a few of us and we had a great time.

One of the girls has an almond allergy so we worked around it, and made Pizza, superfood balls (I'm sorry I forgot the photos AGAIN!) and a 'German Chocolate Cake' from "Sweet Gratitude" - what a great book.

Live Pizza

I'm really happy with the base - it's nut-free, flax free and mightily tasty with an oregano/tomato sauce.

It's topped with mushroom, avocado, black olives, baby spinach, fresh basil, sliced tomato and 2 types of nut cheese - one a fermented "cheddar cheeze" - a strong booty flavoured cheese coloured one you can see - and the orange wormy topping is a red capsicum macadamia cheeze.

 (OK I confess, I LOVE pineapple on pizza, the secret's out, some have told me "that's disgusting and shameful" but so what! I have a penchant for pineapple on pizza and I'm proud of it, if that makes me a food bogan, so be it! Some oxymorons are delicious, and this is one of them - especially as it's an acidic, sweet and juicy contrast of flavour and texture, I like that).

  The photo of this  little wedge of German Chocolate Cake doesn't begin to encapsulate the experience of having it and eating it too   - On the right the lovely Cinque is holding a slice of White Chocolate and Berry Pie (because I forgot to photograph the Superfood Balls before they all disappeared!) - but look at that lovely creamy pie with oozy berries on top, mentally steal the berries and put them between the chocolate and coconut cream layers of the cake on the left and - OK you get it - it's the only improvement the German Choc Cake needs - and cut really small pieces - it's impossible to stop eating it once you've started and it's really rich!!

PS every time I say 'chocolate' - i mean 'raw cacao' - the real stuff..  .

Tizzy Cucumbers

TIZZY CUCUMBERS AND OTHER FANCY BITS

This is a catchup post of snacks, meals and sweets from 2010 - I've been renovating the kitchen to get ready to run workshops in 2011 so I've been a bit too caught up to post regularly - So here's what I've been hanging on to:

Tizzy Cucumbers - filled with a macadamia/capsicum dip, coriander and black olives for the annual Egg Nog Post Xmas party A.K.A  Noggfest.

The same combo filled zucchini slices as rollups at the houseconcert / pool party the next night (no pic)

I just really like this watercress, banana and mango smoothie going crazy in the vitamix.  Yeah watercress! I'd wondered what to do with it overtaking the exfish pond.

Another garden produce smoothie - pomegranate, apple and banana in front of Gerry's Pomegranate painting in the background.

 Raw Curry - I liked it - I'll work on it until I love it.

Minted Carrot Mountain

 This one's too easy - grated carrot, soaked sultanas (use ginger juice and water, or just water, or vinegar, or lemon juice) and shredded mint with a little salt.  It's easy, delicious and filling and lasts a few days in the fridge.  Raw nuts give it some good crunch too - cashews, almonds or peanuts if you eat them.

 The next two "pastas" are variations on the same theme - it keeps things interesting rather than eating the same thing over and over - give it a new costume.

 Zucchini 'ravioli'  black olive nut cheese filling, marinated mushroom sauce and tomato/basil side.

 The above veges, and thinly sliced pumpkin were layered in a container here, and a red velvet sauce was made in the vitamix from jicama, red caps, sundried toms, a few dates, a carrot and some herbs to make

Lasagne

Weight the container down for a few hours, then slice with a sharp knife, decorate with sliced mushrooms.

These cakes are all variations on Raw Cacao and Berry combinations.

Wishing a wonderful 2011 to everyone,
Martine

raw baby artichokes

Why did no one ever tell me how amazing sweet potato was raw?  3 Ingredient soup with 3 garnishes.

Orange sweet potato soup served with avocado, 'eggplant bacon' and corn chips. 

stuffed mushrooms with marinara sauce and red capsicum 'cheeze'.  Later I chopped up another stuffed mushroom and filled little lettuce leaves,

 .but it goes best with macadamia cheeze and coriander. 

These baby artichokes are waiting very patiently for me in a jar of acidulated water. I will eat them and they will be delicious.

Here is a little star of avocado lime pie - creamy, lush and zingy.

I'm experimenting with 'rawmesan' the dairy free dehydrated parmesan cheese alternative.  Top is brazil nuts and sunflower seeds with rejuvelac and nutritional yeast, bottom is walnut, n.yeast and sauerkraut juice. Keep experimenting!

raspberry buddha

Raspberry Cannoli with Mint Agave                                                                     

 Nori Rolls - these were delicious!  Processor vegetables instead of rice, and my FAVOURITE umeboshi paste with avocado.

Thai style noodles, well veges actually - I went to dinner at Simon and Tess's (cos I like three esses)  but forgot the spiraliser.  I still wanted coriander. Tess's Mulberry Pie was facestainingly good. (just picture mulberry stained faces  like this t-shirt: http://www.lostateminor.com/2010/10/30/carrot-rabbit-and-friends-t-shirt/  

I want special UV ink on my clothes too).

I thought this photo of a baby buddha hand citron WAS in focus...  cool though, I'll keep track of its growth. The taste is a combo of lemons and roses.