1 can of coconut milk
2 banana, peeled
1.5 tsp. ground cinnamon
5 Tb chia seeds, black or white
1 tsp. coconut oil
2 figs, sliced
3 Tb slivered almonds
Blitz together milk, bananas, and cinnamon. Add chia and combine. Pour into glasses/bowls and refrigerate for several hours or overnight.
Toast almonds in a dry pan, set aside. Heat coconut oil in pan and fry figs until golden. Top puddings with fig and almonds.
Chia seeds are a great source of fibre having 40% fibre by weight. They are also high in protein, iron and omega 3 fatty acids.
4 pears, peel and trim bottom if required so that they stand straight for serving
(Firm pears will hold shape better)
4 C water
10 cardamom pods, bash in mortar and pestle to release seeds
1 cinnamon quill
1 Tb ground cinnamon
Zest of ½ Lemon
¾ C dates, chopped
Pinch sea salt
¼ C roasted almonds, crush in mortar and pestle
Place all ingredients, except almonds, in a saucepan with a lid.
Pears can lie on side to be submersed in liquid, turn through cooking time.
Cover and simmer on a medium heat for 30 min or until pears are tender.
Remove pears with a slotted spoon. Reduce liquid until it is approx. 1 cup.
Strain liquid through a fine sieve; pushing through sticky date pulp.
To serve pour sauce over pears and top with crushed almonds.
Cardamom belongs to the ginger family. It is a pod containing seeds, which have a spicy sweet flavor.
Yes it is cold down South but this refreshing dessert is also a fabulous palate cleanser between courses all year round.
2 cucumbers, peeled, deseeded and chopped into chunks
½C mint leaves, reserve some for garnish
1 lime, zest & juice
1 tsp salt
½ tsp stevia, a natural sweetener beware it’s very sweet
Puree cucumber with mint in a blender or food processor.
Add lime zest & juice, water, salt, stevia and mix through.
Pour into tray and place in freezer.
Rake with fork every 15min for first hour to break up ice crystals.
It will take about 2 hours to freeze.
Remove from freezer 10min before serving and rake again.
To serve spoon into dishes and garnish with mint.
Granita is grainier with larger ice particles than sorbet. Sorbet is stirred more often while being frozen. This adds air and creates a smoother texture.