Wholefood Fermented Coconut Blueberry Parfait

 

 

 

Glass dark 1

  Here are two of my favourite wholefood desserts with a Fermented twist. Made with fruits, nuts and spices they make a great Christmas or New Year’s dish or gift to give or serve to family and friends. You can use the ferment to flavour your favourite beverages or create a favourite healthy parfait dessert or even a yummy Christmas fruitcake!

Fruit Ferment

750 gr. seasonal fruit

1/2-cup sun-dried sultanas, raisins, dates or 3 tablespoons coconut syrup

1/3 cup almonds or walnuts, chopped

2-3 teaspoons salt or 1 Tablespoon Shiro Miso

Juice of 1 lemon and rind

1 onion, finely chopped (1 ½ cups)

1 tablespoon grated or finely chopped ginger

¼ cup goji berries

Spices- 1 hot red chilli, 1 teaspoon each of cinnamon, nutmeg, cloves, star anise, orange rind

Or for savoury flavour ½ teaspoon chilli, 1 teaspoon cumin, and fennel and coriander seed

½-1 cup (or more) Turkish, Chai or other tea or filtered water

Slices of orange or apple to cover ferment

1 litre glass jar with lid, sterilized or small jars to equal 1 litre

 Chai or Turkish tea or filtered water

Time Infusion- 5-30 minutes then strain

Use 1.5- 2 teaspoons per 200 ml. of water

For a stronger infusion soak for 8 hours or overnight

 

Ingredients

 

Method

  1. Chop and mix fruit and nuts together in a large bowl.  You may want to peel peaches or other stone fruit.
  2. Add salt, lemon juice, onion, and spices, and mix well with a wooden spoon. Allow the mixture to sit undisturbed for 20 to 30 minutes. This is a good time to get your jar sanitized.
  3. Using a wooden spoon, pack the pear mixture tightly into the jar. Pound down lightly so that the ferment is compressed and the liquid rises. Top with an apple or orange slice to keep ingredients from rising to the top.
  4. Cover Let sit at room temperature for 2-3 days or until you see bubbles rising and it tastes slightly fermented.
  5. Refrigerate. Should keep 2-3 weeks.

 

FBJarFerment hand Christmas

 Holiday Goji Balls

160 gr. chopped dates or mixed fruit

115 grams activated almonds or walnuts

1 Tablespoon cinnamon

1 Tablespoon Shiro miso

Few tablespoons finely chopped or blended goji berries

Drops of water (if needed)

 

Ingredients balls

 

1.  Combine dates and nuts in a food processor and blend till all well combined.  Add the cinnamon, miso and blend again. The mixture should stick together.  Use as the base and/or just make into balls and roll in goji berries.

2. Serve with the cream dessert or drop into the glass for a hidden healthy surprise!  The balls will freeze well.

 

Goji balls

Putting it all together

Blueberries

Coconut flakes

Fresh peach or nectarine slices

Coconut Yoghurt

Nuts, seeds

1. Put some of the date mixture into the bottom of the glass. Spoon some of the ferment over and then top with yoghurt, fresh fruit slices.Continue to layer with the date mixture, ferment, yoghurt fresh fruit, goji balls and top with coconut and blueberries.  Serve chilled  or at room temperature with the goji balls.

 

 

 

 

Glass light 1

 

 

 

 

 

 

 

 

VEGAN CRISPY SUMMER TOFU

V, GF, DF

Tofu 1 a

 

INGREDIENTS
3-4 cups seasonal vegetables- carrots, purple cabbage, broccoli,  snow peas, etc.
1 tablespoon finely chopped garlic or ginger
Tamari to taste
1 cup coconut or Quinoa flour
Grated zest of 2 small limes or lemons
2½ teaspoons coriander seeds
1 tablespoon black (or white) sesame seeds
2-3 tablespoons coriander leaves
250g firm tofu, cut into 2cm. chunks
1 cup chickpea, coconut or quinoa flour
1 egg, lightly beaten
About 100ml olive or coconut oil, for frying
Himalayan Salt

DRESSING
2 tablespoon lime or lemon juice
1 teaspoon sesame or olive oil
2 teaspoons grated ginger
Himalayan salt to taste
2 tablespoons olive oil
Fresh coriander leaves

METHOD
1. Heat skillet or fry pan. Add garlic or ginger and sauté 1-2 minutes to flavour the oil.

2. Turn down the heat to a simmer and cook for about 10 minutes, until al dente.  Add tamari to taste. Remove from the heat cover and keep warm.

3. Next, make the dressing. Whisk together the lime or lemon juice, oil, ginger,  and an eighth of a teaspoon of salt. Slowly pour in the other olive oil bit by bit, whisking as you do until fully combined and emulsified. Set aside.

4. Lightly crush the coriander seeds, then put them in a bowl with the coconut or quinoa flour, lime or lemon zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the chickpea flour, then in the egg and finally in the flour mixture, making sure it’s well coated all over.

5. Heat the oil in a medium frying pan over a medium-high heat. Once the oil is hot, add half the crusty tofu and fry it for four to five minutes, turning it over so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-covered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan).

6. Divide the vegetables between plates, Pour over the dressing and stir. Divide between the plates, top with the fried tofu and coriander leaves and serve warm.

Tofu 2