Basil sorbet on parsnip chips with tomato

Basil sorbet on parsnip chips with tomato

Ingredients
4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Olive oil
Sea salt & cayenne pepper

Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.

Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.

To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.

Cauliflower puree with roasted grapes and apple cider vinegar jus

Cauliflower puree with roasted grapes and apple cider vinegar jus

Ingredients
1 head cauliflower, cut into florets
1 onion, diced
1 C almond milk
Large bunch of red seedless grapes, washed and picked
1 C apple cider vinegar
1/2 C water
3 cloves garlic
1/2 bunch thyme, save some for garnish
1tsp paprika
Olive oil
Sea salt
Black pepper

Preheat oven to 180°. Place grapes on baking paper lined tray, drizzle with olive oil, some thyme sprigs and season with salt and pepper. Roast for 30min or until skins are slightly crispy, center will be soft.

In a saucepan sauté onion in 1Tb of oil on a medium heat, until softened not brown. Add 2tsp salt, milk and cauliflower, simmer covered until soft, approx. 20min. Stir occasionally.
Blitz with stick blender until smooth.

For the jus. Simmer apple cider vinegar, water, garlic (whole), 1Tb salt, 8 sprigs thyme and paprika until reduced to 1/4 C. Discard garlic cloves and thyme. The sweetness of the grapes will balance out the jus acidity.

To serve, top cauliflower with grapes, jus, pepper and fresh thyme.

FACT
Apple cider vinegar (ACV) is crushed apples, which have been fermented in barrels. It is a natural cleanser due to its high probiotic content and natural acidity, which alkalizes the body. A tablespoon is recommended daily in water for full alkalizing benefits, raw unfiltered is best.