pash me

now i’ve got you sucked in with my witty title, you’re at my mercy. and by mercy, i mean i’m going to gift you an amazing recipe for raw passionfruit slice. so who’s really the winner here?

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*disclaimer* this slice was a spontaneous “look what’s in the fruit bowl of this place I’m house sitting” kind of thing. hence the recipe below being a bit vague. i legit just chucked stuff in until it looked and tasted good. i encourage you to do the same… go crazy.

baseĀ 

a good handful of almonds
10x dates (ish)
1 tablespoon of coconut oil

filling

1 cup natural coconut yoghurt (i used cocobella)
2-3 tablespoons of locally sourced honey
3 passionfruits (plus extra for topping)
1 tablespoon of coconut oil

method

use a food processor for the base, making sure that it’s sticky enough to hold together. press firmly into a tin lined with baking paper and pop in the fridge to set. 20 minutes should do it.

the filling can all be put in the same bowl. give everything a stir and then pour on top of the base, smoothing the top.

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chuck the whole thing in the freezer for a couple of hours or until set. it should then be fine to be placed in the fridge for ease of stuffing in one’s mouth.

(if you wanna get fancy, cut it into long slices and use some extra passionfruit pulp on top).

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do i get a kiss now?

cara x

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lentil lasagne

 

just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.

without further ado…

ingredients

2x grated zucchini

2x grated carrot

1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)

3x garlic cloves

1x tub of ricotta

1x tin organic lentils

1x leek or onion

splash of balsamic vinegar

splash of red wine

sprinkling of cheese

cracked pepper (to taste)

lasagne sheets (fresh is best)

method

preheat oven to 180 degrees celsius.

cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.

grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.

chuck in the pepper as well.

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layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.

ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.

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cheers,

cara x