Wilder Food

WILDER FOOD
PHOTOGRAPHED BY CHRIS PRESTIGE

RECIPE–

AVOCADO LIME PIE WITH ACTIVATED SEED & NUT BUCKINI CRUST

This pie is so beautiful for the Summer months. The lime & avocado pair so wonderfully and make it so fresh and cooling. Full of good fats and sweetened with raw honey... Children Love it.

Buckwheat is a rich source of protein and high in minerals like zinc, iron, copper & b vitamins. The crust is sweetened with banana and maple syrup making it a bit different then most raw cakes which are sweetened with dates. 

INGREDIENTS

 

Seed & Nut Buckini Crust

1 cup seed and nut buckinis

3 tablespoons loving earth coconut oil

pinch himalayan salt

half a ripe banana

tablespoon maple syurp

 

Lime & Avocado Filling 

2 cups soaked cashews (soak up to 4 hrs or overnight and rinse well)

Juice of 5 limes and zest of 1

1/4 cup raw honey

1/4 cup organic coconut cream

3 tablespoons loving earth coconut oil (melted)

1 avocado

pinch of himalayan salt

 

Garnish

1 sliced lime

1 cup coconut chips

METHOD

 

Blend all crust ingredients in food processor until they stick together. Evenly press into a springform pan, cover top of pan with cling wrap and place in freezer for 45 min while you prepare your filling.

 

Blend all filling ingredients in a vitamix on high speed until smooth, evenly spoon onto buckini crust, place in freezer for up to 4 hrs to set. I prefer to make this dessert in the evening and freeze overnight . Let rest in the fridge the following day and serve. Garnish with fresh cut limes and coconut chips.

 

 

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

RECIPE–

WILD SALMON SALAD WITH GUBINGE VINAIGRETTE

This is the perfect go to Lunch option for busy breastfeeding or working Mothers. The salmon always gets stolen away by my toddler and is an exceptional snack when served on top of cucumber rounds.

Top this beautiful mixed green leafy salad with dried white mulberries, activated nuts & half of an avocado

INGREDIENTS

Mixed Salad

2 cups mixed greens (baby greens, spinach, parsley, butter lettuce, beet greens)
1 grated zucchini
1 grated cucumber
1 grated carrot
1 grated beetroot

Salmon mixture

1 tin wild salmon from health food store
Juice of 1 lemon
Tsp whole grain mustard
Tsp fresh dill chopped

Topping

Loving Earth mulberries
Loving Earth mixed activated nuts chopped
Half an Avocado

Gubinge Vinagrette

1/2 cup extra virgin olive oil
1/4 cup Apple cider vinegar
1 tablespoon Loving Earth gubinge powder
1 tsp raw honey or maple syrup
Tsp Dijon mustard
Juice of 1 lemon

 

METHOD

In a medium sized bowl combine all salad ingredients & toss. In a separate bowl combine all salmon salad mixture 

Shake all ingredients in a small jar toss green salad mixture with dressing, spoon salmon on top sprinkle with nuts and mulberries and Avocado. Sprinkle with Himalayan salt & cayenne pepper.   

 
 

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

 

WILDER FOOD
PHOTOGRAPHED BY CHRIS PRESTIGE

RECIPE–

CARROT CUPCAKES WITH PEPESAYA MASCARPONE TUMERIC FROSTING

We Love to have the option of using half buckwheat & half spelt flour in these cupcakes. This recipe is also amazing with cold pressed extra virgin coconut oil instead of butter.

Full of beta carotene rich organic carrots and stacked high with the best mascarpone cream you will ever taste. Super nutrient dense and full of good fats these cupcakes are easily one of the healthiest treats you will ever eat.

 

INGREDIENTS

Carrot Cupcakes

2  cups carrots

1/3 cup melted pepesaya butter or melted Loving Earth cold pressed coconut oil

1/4 cup raw honey

juice 1 orange

4 eggs

1 tablespoon vanilla extract

1/2 teaspoon bicarb soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 cup raisins

1/2 cup chopped Loving Earth activated brazil nuts

1 cup Loving Earth coconut Chips

1 cup buckwheat flour

1 cup spelt flour

 

PEPESAYA MASCARPONE TUMERIC FROSTING

2 small containers Pepesaya mascarpone frosting

small knob of grated turmeric

tablespoon maple syrup

 

 

METHOD

CUPCAKES

Preheat oven to 180C and grease muffin tins with melted coconut oil. In a large bowl whisk together butter or oil, eggs, honey, spices, bicarb soda and baking powder until well combined. Stir in carrots, raisins and coconut chips,nuts then flour. Mix until smooth. Pour into tins and bake in oven for 45-55 minutes or until a skewer inserted into the middle of the cakes comes out clean. Cool in tins 10 minutes, then transfer to wire rack to cool completely.

 

FROSTING

mix all ingredients together in a small bowl and frost cooled carrot cupcakes. sprinkle with chopped activated brazil nuts

 

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

 

WILDER FOOD
PHOTOGRAPHED BY CHRIS PRESTIGE

RECIPE–

SUMMER POPSICLES

These popsicles are the perfect summer cool down. One is made with the water and flesh of fresh coconuts with a nice chocolate buzz of cacao nibs. While the dreaming tea based popsicle is full of ripe summer berries. Make in the evening and enjoy post beach hang the next day.

The dreaming tea based popsicle is great for teething babies and perfect for a nice afternoon chill for toddlers and adults alike.

INGREDIENTS

Dreaming Tea Berry Pops

Make one pot of Loving Earth Dreaming Tea and sweeten accordingly with raw honey

1 cup frozen or fresh mixed berries

 

Chocolate Coated Cacao Nib & Coconut Pops

2 fresh young coconuts

1/2 cup Loving Earth chocolate coated cacao nibs

 

METHOD

 

Evenly distribute berries and cacao nibs among popsicle moulds.

Top with tea & coconut mixtures

gently shake moulds and freeze over night

 

 

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

WILDER FOOD
PHOTOGRAPHED BY CHRIS PRESTIGE

RECIPE–

CACAO CAKE WITH COCONUT/SHEEP YOGHURT CLOUD

This chocolate cake is so moist, completely sugar free sweetened with only dates & a banana it is a perfect choice for children. The coconut & sheep yoghurt topping is also a nice swap to an original whip cream option. 

Sweetened with dates, a banana & orange juice, this moist cake covered with a dairy free cloud is a perfect and obvious choice for children and adults alike.

INGREDIENTS

10 soft dates (pitted)

2 large ripe bananas

4 eggs

2 large freshly juiced oranges

4 tablespoons coconut oil

1 teaspoon vanilla bean powder

3 tablespoons raw cacoa powder

1 teaspoon baking powder

1/2 cup activated almond meal (ground almonds)

 

 

1 can coconut milk

1/2 cup full fat sheep yoghurt

1 tablespoon maple syurp

1 teaspoon vanilla bean powder

 

METHOD

 

Place dates in blender, blend until pureed.

Add banana, eggs, coconut oil, orange juice and blend again... add vanilla, cacao baking powder and almond meal and stir together with a spoon.

Pour batter into 18 cm cake pan and bake for 35 min at approx 180 C (test readiness by sticking a toothpick into cake, when it comes out clean cake is ready) let cool

 

Place a can of organic coconut milk in fridge over night so the cream hardens and separates to the top, scoop out cream into bowl , add half a cup of full fat sheep yoghurt. Whip two together in a bowl, add tablespoon of maple syrup and tsp of vanilla bean powder. Cover the cake and dust with cacao powder.

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

RECIPE–

ROSEMARY QUINOA CRACKERS

Full of plant based omega 3's & calcium these are great for keeping energy levels up & stabilising moods ...SUPER POWERED & packed with chia seeds, flax seed & quinoa.

 

These crunchy crackers are awesome for packing in school lunch boxes with a raw milk cheese & crisp pink lady apples, cucumber & carrots, or use to dip in hummus. Your kids will love them

INGREDIENTS

2 cups multi coloured quinoa

1/2 cup flax seeds

1/2 cup chia seeds

1/4 cup water

1/3 cup organic extra virgin olive oil

2 teaspoon celtic sea salt

1 tablespoon fresh rosemary

 

METHOD

Soak multi coloured quinoa over night, rinse well and strain.

Boil 4 cups water, add quinoa, simmer for 15 minutes and strain again.

Grind Chia & Flax seeds in a coffee or nut grinder until fine and mix into a bowl with the cooled Quinoa.

Add remaining ingredients and mix well. Let stand for about 15 minute to bind together.

Line baking tray with parchment paper and press mixture into tray about 1/2 inch thick (depending on how thick you want your cracker)

heat oven to 200 degrees and bake for 35 min or until crunchy

Once cooled break into pieces and serve with manchego cheese, crunchy apples & carrot sticks

All ingredients used in Wilder Food are certified organic and available from 'The Health Emporium Bondi'

RECIPE–

BUSH LEMON TURMERIC JELLIES

The ginger and turmeric root are very powerful anti-inflammatory and warming immune supportive herbs, making these jellies a very gentle and super nourishing snack as we go into the colder month. Can be frozen and added to lunch boxes, or will last in fridge up to a week.

The ginger and turmeric root are very powerful anti-inflammatory and warming immune supportive herbs.

INGREDIENTS

• 1 cup water
• 3 cm piece ginger root, peeled and chopped
• 2 cm piece fresh turmeric root peeled and roughly sliced
• 1-4 tbsp raw honey (only use raw honey for medicinal purposes)
• 1 cup coconut water or Kombucha
• Juice 3 large bush lemons
• 2-3 tbsp Great Lakes gelatin

METHOD

Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.

Take off the heat off, mix in the honey and stir until dissolved.

Allow to cool for 5 minutes or so, remove the solids and stir in the coconut water, kombucha, lemon.

Taste to check that you are happy with flavours.

Now sprinkle the gelatin over the liquid, stirring after each tablespoon.

For a traditional jelly set use 2 tablespoons.

For a firmer, more gummy-lolly-like consistency, add 3 tablespoons.

If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for 1 minute (only heat to luke warm) stirring well.

Pour into a lined slice tray or moulds, and set in the fridge.

RECIPE–

WILD SALMON NORI ROLLS

 

These super quick and easy rolls are high in omegas from the wild salmon, rich in calcium from the activated sesame seeds and contain a high dose of unique minerals from the nori. These three ingredients put them high on the list of perfect, nutrient-dense snacks for children.

INGREDIENTS

• 6 pieces wild Canadian smoked salmon
• 3 sheets nori
• 3 tablespoons activated sesame seeds

METHOD

Place salmon on top of nori,
scatter sesame seeds and
roll up.

Serve with sliced organic cucumber, avocado, coconut meat and a small dish of tamari for dipping.

RECIPE–

CHILDHOOD POPCORN

Close to nature, popcorn is a delicious and healthy snack. This particular recipe is made with half organic butter for the high fat content and nutrients, and half coconut oil for gut and immune support.

Prepared this way, popcorn is a nutrient dense snack.

INGREDIENTS

• 1/2 cup organic popcorn
• 2 tsp Himalayan salt
• 1/2 cup yeast flakes
• 2 tbsp coconut oil
• 2 tbsp organic butter

METHOD

Heat oil (not butter) in a saucepan.

Place 4 kernels in sauce pan and
cover until they pop.

Then place rest of kernels in pan and cover, leaving lid slightly ajar.

Leave popped for around 5 minutesuntil all kernels have popped.

Melt butter, place popcorn in bowl and toss with butter, salt & yeast.

RECIPE–

RHUBARB & PLUM ACTIVATED
BUCKWHEAT SNACKING CAKE

Serves 2 small families
Serve for after dinner or breakfast
with sheep or goat yoghurt.

Rhubarb & plum activated buckwheat cake

INGREDIENTS

For the Topping

• 3 cups mixed rhubarb & plums
• 3 tbsp organic butter
• 1/3 cup coconut sugar
• 1 cup chopped activated pecans

For the Cake

• 1 cup spelt flour
• 1 cup buckwheat flour
I grind my own activated buckwheat in a coffee grinder, and use this.
• 5 tbsp maple syrup
• 4 tsp baking powder
• 1/2 tsp cardamom
• 2 tsp salt zest of one lemon
• 2 large eggs
• 2 cups coconut milk
• 2 tsp melted organic butter
• 1 tbsp vanilla bean powder

METHOD

Preheat your oven to 375º.
Line 2 8” round cake pan with parchment paper and grease well.

For the Topping

Over medium heat, melt the butter in a small saucepan and let it brown just slightly. Add the coconut sugar and cook for 1 minute more. Remove the pan from the heat and stir in the activated pecans . Pour the divided mixture into the bottom of your cake pans and arrange the wedges of fruit on top of the caramel in a decorative pattern.

For the Cake

1. In a medium sized bowl whisk together the flours, baking powder, salt and cardamom.

2. In a separate bowl or measuring cup whisk together the coconut milk, egg, zest, butter and vanilla & maple syrup.

3. Add the wet ingredients to the dry and stir to combine. Pour the batter over the fruit in the prepared pan and tap the pan firmly to make sure the batter gets into all of the nooks and crannies in between the wedges. Bake the cake for 30 minutes or until a cake tester comes out clean. The cake will only brown slightly.

4. Let the cake rest in the pan on a wire rack for 10 minutes, then carefully invert onto your serving plate and peel away the paper.

RECIPE–

TUMERIC & KAFFIR WILD SALMON

Anti viral & brain boosting omega rich turmeric & kaffir wild salmon

INGREDIENTS

• 3 portions wild Canadian way salmon
• 1 leek sliced
• Half red pepper thinly sliced long ways zucchini sliced
• 3 knobs freshly grated tumeric
• 2 tsp Himalayan salt
• 3 kaffir lime leaves
• Handful fresh curry leaves
• tbsp coconut oil
• 2 1/2 cups hot broth
(use stock recipe or chicken broth)
• 500 ml organic coconut milk fresh or canned

 

For the Vege stock
• One onion— skin on
• 1 Carrot
• Half a zucchini
• 2 Celery stick
• Lime leaves
• Pinch salt
• Handful of fresh or dried herbs such as parsley or thyme

 

METHOD

Sauté leek, red pepper & zucchini until tender in tablespoon of coconut oil in large frying pan on medium heat.

Remove veggies from pan and place in a bowl.

Re-heat pan and add salmon, cook on high heat for 3 minutes per side.

Pour hot broth over lime leaves, curry leaves, grated turmeric, salt, coconut milk. Stir gently keeping salmon portions in tact.

Cook for 10 minutes on low heat, add vegetables to pan and serve with steamed greens or rice.

 

For the Vege stock
In 1 litre purified water, roughly chop up veggies and put into a large pot.

Bring to boil and let simmer for two hrs.

Strain & set aside.

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